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Old 12-10-2013, 05:01 PM   #31
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Originally Posted by Chief Longwind Of The North View Post
There are puddings and sweet salads that resemble tapioca made with this little pearl-shaped pasta that I can't remember the name of. It comes out like rice pudding.
Israeli couscous?
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Old 12-10-2013, 05:40 PM   #32
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Do you guys use canned anchovies or the ones packed in salt?

I love anchovies while the rest of my close family and not so close family considers it sickening. I know, I know, but living here in the south is sometimes like living in a school cafeteria.
Bunch of children that will not anything unless it chicken tenders dipped in honey mustard.
I keep a couple of the small cans around. The fish dissolve in oil as well as the paste and the cans are easier for me to find.
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Old 12-10-2013, 05:40 PM   #33
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Quote:
Originally Posted by Chief Longwind Of The North View Post
...

There are puddings and sweet salads that resemble tapioca made with this little pearl-shaped pasta that I can't remember the name of. It comes out like rice pudding.

...
Quote:
Originally Posted by GotGarlic View Post
Israeli couscous?
Orzo?
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Old 12-10-2013, 05:56 PM   #34
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Orzo?
Could be orzo, which looks like rice.
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Old 12-11-2013, 08:02 AM   #35
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Originally Posted by GotGarlic View Post
Could be orzo, which looks like rice.
I'm thinking someone called it Frog-Eye Salad, or Frog-Eye Pudding. Yep. I found it. Here's the link: Frog Eye Salad Recipe - Food.com - 15395

I've had it at a pot luck. It's not exactly a desert, but could be served as one.

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Old 12-11-2013, 10:49 AM   #36
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In Germany they are called "Sago", but I never ever considered them to be Pasta....
If that is what you mean... we do it in "Rote Gruetze" (red berry compote?)

or maybe "Graupen" which dict.cc calls pearl barley... that's what the salad looks like..
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Old 12-11-2013, 05:07 PM   #37
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In Germany they are called "Sago", but I never ever considered them to be Pasta....
If that is what you mean... we do it in "Rote Gruetze" (red berry compote?)

or maybe "Graupen" which dict.cc calls pearl barley... that's what the salad looks like..
It's a real pasta: Acini di pepe - Wikipedia, the free encyclopedia

When the Chief linked to frogs eyes salad, I thought of pearl tapioca. Actually I thought of tapioca when he first said a pasta that makes a dish like rice pudding, but "nah, that's not pasta".

Do you have a good recipe for rote gruetze? Danes make rødgrød, which is probably the same thing. I haven't been able to get my to set properly with potato starch. I may try with corn starch. Those danged red berries are so much more expensive than in Denmark.
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Old 12-12-2013, 10:15 AM   #38
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Originally Posted by Whiskadoodle View Post
One of the things I have seen tv cooking shows do is save a little water the pasta was cooked in, .
I saw a trick for not forgetting to save some of the cooking water. Place a measuring cup or coffee cup inside the colander you will be draining the pasta in. It's automatically there for when you drain, fill the cup, remove it to one side and finish draining.

My understanding is that it is used to dilute a sauce that is too thick or too dry. But, as already said, only should you need to. A simple butter/garlic and cheese sauce sometimes is too dry and adding more butter or something would spoil it. You are not changing the flavour with the pasta water, only helping the sauce to spread around.
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Old 12-12-2013, 04:29 PM   #39
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I found out by now... know that kind, but it is widely used for soup..

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It's a real pasta:

Do you have a good recipe for rote gruetze? Danes make rødgrød, which is probably the same thing. I haven't been able to get my to set properly with potato starch. I may try with corn starch. Those danged red berries are so much more expensive than in Denmark.
I will have a look... always invite myself to my Mum for the rote Gruetze, but I'll ask ;o)
don't you have "forest berries"? What I like most is with raspberries.. ;o)
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Old 12-12-2013, 04:56 PM   #40
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...
I will have a look... always invite myself to my Mum for the rote Gruetze, but I'll ask ;o)
don't you have "forest berries"? What I like most is with raspberries.. ;o)
That would be great, if you got your mum's recipe.

Part of the problem is that we get most of our berries from the US and berries are pretty high up the list of fruit and veg with high pesticide residue, so I prefer to buy the organic ones.

A little, tiny box (~125 grams) of fresh, organic raspberries costs $3 or $4 in season. I prefer frozen, because fresh raspberries lose flavour so quickly. I notice a loss of flavour within hours of picking them.
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