Are we done with beans then? Thank god.
this post was submitted on 05 Jul 2023
18 points (100.0% liked)
[Outdated, please look at pinned post] Casual Conversation
6588 readers
1 users here now
Share a story, ask a question, or start a conversation about (almost) anything you desire. Maybe you'll make some friends in the process.
RULES
- Be respectful: no harassment, hate speech, bigotry, and/or trolling
- Encourage conversation in your post
- Avoid controversial topics such as politics or societal debates
- Keep it clean and SFW: No illegal content or anything gross and inappropriate
- No solicitation such as ads, promotional content, spam, surveys etc.
- Respect privacy: Don’t ask for or share any personal information
Related discussion-focused communities
founded 1 year ago
MODERATORS
i hate to bring it up, but according to the chinese grocery by my house, noodle is also bean.
Bruh I just had rigatoni at lunch and was thinking about how amazing it was when I saw this post
fuck yeah, 3 mile rigatoni and 10 kilometer penne, fuck yea
I love noodles
fuck yeah!
Cellophane/glass noodles. So good.
I really love this one called “famous Buddha rice stick” which I guess is a kind of vermicelli.
Are you a FSM devotee?? All hail His Noodly Appendage!
Unofficially. I am a member of an offshoot sect, focusing on Rice Sticks.
noodles are fucking great, period
It’s noodle.
Gonna make beef stuffed shells a weekly event, I think. Fairly quick to make, and my god are they so much more filling than they look. Strong recommend.
Those are really good to do with bell peppers, too! I mean stuffed peppers. I sure do love stuffed shells though, as in the pasta. I make manicotti a fair bit.
Tbf, what isn't improved by bell peppers? A godly vegetable. One of the few that's perfectly acceptable raw.
I eat chickpea noodles and they are surprisingly delicious
I eat a lot of alternative material noodles, and they’re all pretty good. Lots of Chinese and Vietnamese rice noodles as well as American ones, which are great for baked dishes.
I roasted a big batch of veg (zucchini, mushrooms, onion) on the weekend to go with some roasted chicken legs. I poured the chicken drippings over the veg when everything was cooked. I still had some of it left after finishing the chicken, so I added a few cherry tomatoes and heated it all up in a pan, then tossed in some cooked fusilli and pasta water. Finished it with grated Parmesan. It was delicious!
I had the most amazing papardelle on Saturday! It was also comically slippery and difficult to share (went to an Italian restaurant for date night and got a few plates to split).
And I learned how to pronounce orechiette.
Sounds fabulous! I’ve experienced that slippery pasta effect…
I’d guess hmm, or-e-key-et-ay?