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Subscribe to forums RSS#11 Tue 29 Jan 13 1:54am
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Pasta sauces
I do the garlic and chilli one (same as Mummza's) for my son but the anchovy one sounds good, too.
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#12 Wed 06 Feb 13 9:20am
beerforyorky
- Member Occupation Retired
- From Surin, N.E. Thailand
- Member since Mon 29 Dec 08
Re: Pasta sauces
beerforyorky wrote:
It's funny you should ask but I shall be cooking "plumas con champiņones" tomorrow. We obtained the ingredients today but I've never done it before so it may end up being beans on toast.
It didn't end up being "beans on toast" but I really will need a new recipe (or amendments) before I try it again. It may be that my palate is just not used to delicate flavours.
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#13 Wed 06 Feb 13 1:29pm
koukouvagia
- From New York
- Member since Fri 12 Dec 08
Re: Pasta sauces
beerforyorky wrote:
beerforyorky wrote:
It's funny you should ask but I shall be cooking "plumas con champiņones" tomorrow. We obtained the ingredients today but I've never done it before so it may end up being beans on toast.
It didn't end up being "beans on toast" but I really will need a new recipe (or amendments) before I try it again. It may be that my palate is just not used to delicate flavours.
How did penne and mushrooms turn out to be beans on toast???
Regarding the delicate flavors - this is something I see very often in my friends who are south asian. Mediterranean food tastes like absolutely nothing to them, they cannot detect the subtle flavors at all. It works the same way for me but opposite - eating spicy foods and curry overloads my palette and after a bite or 2 I become numb and overwhelmed.
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