Out of 1,000 plus pages in Mark Bittman's How To Cook Everything Fast, I landed on page 290 -- Spaghetti with Garlicky Fresh Tomato Sauce. It's the first time that I've knowingly used butter to cook in a long time. Actually, it was a butter/olive oil combo.
The spaghetti was very tasty and I do believe that I moaned a couple of times. Supposedly, you come out on top when you cook at home. Pretty sure that what I made is better than Sketti... Loved the taste that the wine provided. Am I the only one that uses cooking wine when a recipe calls for wine? Looking forward to delving deeper into Bittman's book.
Was very happy to find my Stretch Max DVD since I have a wicked (less now) tweak in my shoulder blade. The 'Fugee asked if the tweak was my old "friend" and I said No, it's a new one.
That Sketti sounds absolutely repulsive, but who knows? My brother makes meatloaf with ketchup and mustard, which sounded nasty to me, but in fact it's delicious. Tastes like a hamburger.
ReplyDeleteI don't use cooking wine, because of the salt. I'm not sure there's a real culinary justification for it; I think it was invented simply to keep the servants from drinking up all the wine in the kitchen :-D
Mustard -- interesting.
ReplyDeleteThe high salt content in cooking wine totally slipped under my radar. :(