Mostaccioli / Penne

Michael 'Dog3' Lonergan said:

"kilikini" <[email hidden]>
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

"Default User" <[email hidden]>
news:[email hidden]:

> Melba's Jammin' wrote:
>
>
>> Mostaccioli: finished dish or type of pasta? You decide!
>
> In St. Louis, it's a dish AND a pasta. Like lasagne.

Brian, glad I read your post before responding. What you said is the
norm here in St. Louis. Sometimes the mostaccioli comes with meat
balls... sometimes it doesn't. Sometimes it's baked, sometimes it's
not. Depends on who is making it and/or which restaurant is serving
it. Charlie Gitto's on The Hill calls it just plain old Mostaccioli
(or at least they used to).

Michael

I just looked at their website, Michael. It's very well done, but no
Mostaccioli is listed. I saw a few things I'd like to try, though. :~)

kili

I haven't seen their website in a long time and I have not been there in

5+

Quoted message said:

years. We've been banned for life from entering the establishment, thanks
to my dear friend Ruth... Yes, you know who you are Ruth.

Is Ruth an especially acerbic resto critic or someone who simply likes to
make scenes...???

--
Best
Greg

In article <[email hidden]>,

Becca said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

Happy anniversary. I thought mostaccioli was a big, fat noodle, big
enough that you could stuff it with meat or cheese.

So, how was the movie?

Becca

That's cannelloni. :-)
The movie was a kick. There were five of us there for the 11:00 a.m.
showing. "Wild Hogs." It got some lousy reviews. Nothing to appeal to
the intellect. Entertaining, though. Funny dumb humor. What was most
entertaining was needling Rob all day from 7:30 a.m. until he went to
sleep. You should've seen the look on his face when I gave him a big
smooch and wished him a happy anniversary. . . . . LOL!

Hey, Becca, how far are you from Sulphur, LA?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Apr 23, 6:44�pm, Melba's Jammin' <[email hidden]>

Quoted message said:

Today is our wedding anniversary and we took in a flick ("Wild Hogs"😉
and went to a quasi-Italian eatery nearby.  They had Mostaccioli on the
menu described thusly: "Sausage, mushrooms, onions, garlic & spices
tossed with penne and tomato sauce and baked with mozzarella."   Now,
I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.  
May we have a vote, please, so that I can tell them they're wrong about
that, too.  I had the Cappellini al Fresco, "Cappellini al Fresco
Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
olive oil."  There was a fair amount of salt on the tomatoes, a lot of
garlic (burp) and it was really good.  The waiter got a good tip in
spite of referring to me as "the lady" when he took our order.  If he'd
been asking Rob for my order, that would have been one thing, but the
dufus was looking right at me.  "And what will the lady have?"  "Your
head, Bucko."

Mostaccioli:  finished dish or type of pasta?  You decide!

Mostaccioli is definitely a type of pasta (means little mustache), NOT
a dish, essentially the same as penne; either may be smooth or ridged
(rigati)... but generally mostasccioli is a smaller diameter and
shorter length... although I've discovered each brand makes pasta
shapes slightly different.

http://www.ilovepasta.org/shapes.html

professionalpasta.itgo 1(1).htmOpen ↗

I don't think that dish you describe is even Italian, except that it's
a hodgepodge of unrelated ingredients, which make it more garbage, and
that would definitely make it a dago dish. hehe

I have a box of Price Chopper brand mostaccioli right here in front of
me, they are about 1/3 smaller than the Price Chopper brand penne that
I also have right here in front of me. Each are a one pound box but
the box of mostaccioli is also about 1/3 smaller than the penne box.

I hope your anniversary celebration was hog wild!

Sheldon

kilikini said:

I just looked at their website, Michael. It's very well done, but no
Mostaccioli is listed. I saw a few things I'd like to try, though. :~)

kili

I love looking at the menus of various establishments when folks here
post links to good ones. I like to pick out the imaginary meal I'd order.

I've already got my upcoming meals at Ruth's Chris picked out just from
reading the menu in advance. Research pays off! I can make the most of
my opportunities.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Today is our wedding anniversary and we took in a flick ("Wild Hogs"😉
and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
menu described thusly: "Sausage, mushrooms, onions, garlic & spices
tossed with penne and tomato sauce and baked with mozzarella." Now,
I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
May we have a vote, please, so that I can tell them they're wrong about
that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
olive oil." There was a fair amount of salt on the tomatoes, a lot of
garlic (burp) and it was really good. The waiter got a good tip in
spite of referring to me as "the lady" when he took our order. If he'd
been asking Rob for my order, that would have been one thing, but the
dufus was looking right at me. "And what will the lady have?" "Your
head, Bucko."

Mostaccioli: finished dish or type of pasta? You decide!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

===========
I thought it was a type of pasta.

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

It is not anything for us to decide - it is something already defined.

In the culinary context, Mostaccioli (little moustaches) can mean two
things. It is either a tubular shape of pasta, originating apparently
in Campania, or a certain type of Christmas biscuit or cookie made with
flour, honey, anise liqueur, and butter, and which originated in
Calabria (but is ultimately of Arab origin), where it is also called
'nzudda.

The pasta shape is indeed very similar to penne (lisce or rigate, as the
case may be) but a bit wider and shorter, somewhere between penne and
pennoni, but closer to penne.

Bubba

Vilco said:

In the original area of pizzoccheri, which is Valtellina, they are used to
many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
not sure)

It is buckwheat. Pizzoccheri are made either with pure buckwheat flour
or a mix of buckwheat and plain flour.

Victor

Melba's Jammin said:

Giusi said:

hardly believe they haven't become national. I disqualify pizzocheri
from the list, but happily add cavatelli, fagioli e cozze to it.
Since it seems you are in the north, what makes people like pizzocheri
so much? I hate it.

Per favore, Giusi, what is pizzocheri?

I am not Giusi or Judith, but I can tell you that pizzoccheri are pasta
ribbons made with buckwheat or buckwheat-wheat mix in Valtellina
(Lombardian Alps). The most famous dish made with them is pizzoccheri
della valtellina, with potatoes, Swiss chard or Savoy cabbage, the local
Bitto cheese, sage leaves and sometimes an egg and a bit of milk. I do
not like this version much either, but in Valtellina they also serve the
wonderful pizzoccheri al sugo di piccione (with pigeon sauce).

Bubba

Melba's Jammin said:

What was most
entertaining was needling Rob all day from 7:30 a.m. until he went to
sleep. You should've seen the look on his face when I gave him a big
smooch and wished him a happy anniversary. . . . . LOL!

Marriage is the alliance of two people, one of whom never
remembers birthdays and the other never forgets them.
-- Ogden Nash

So, was there no nice dinner?

Bubba

Melba's Jammin said:

Quoted message said:

Happy anniversary. I thought mostaccioli was a big, fat noodle, big
enough that you could stuff it with meat or cheese.

So, how was the movie?

Becca

That's cannelloni. :-)
The movie was a kick. There were five of us there for the 11:00 a.m.
showing. "Wild Hogs." It got some lousy reviews. Nothing to appeal to
the intellect. Entertaining, though. Funny dumb humor. What was most
entertaining was needling Rob all day from 7:30 a.m. until he went to
sleep. You should've seen the look on his face when I gave him a big
smooch and wished him a happy anniversary. . . . . LOL!

Hey, Becca, how far are you from Sulphur, LA?

Thanks for the correction, I got my noodles confused.

Hey, I can't believe he forgot your anniversary (there is a joke, below).

I moved to Shreveport, in northern Louisiana. They say I am living in
the "Arklatex". I had never heard of the "Arklatex", and now I live
there. LOL The cats are happy here, and I can buy crawfish for 99 cents
per pound. Life is good.

Becca

(Joke for Barb)

Forgotten Anniversary

A husband found himself in big trouble when he forgot his
wedding anniversary. His wife angrily told him, "Tomorrow
there better be something for me in the driveway that goes
from zero to 160 in five seconds or less."

The next morning, the wife found a small package in the
driveway. She opened it and found a new bathroom scale.

Visiting hours for the husband at the hospital are limited
due to the extent of the injuries...

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

What was most
entertaining was needling Rob all day from 7:30 a.m. until he went to
sleep. You should've seen the look on his face when I gave him a big
smooch and wished him a happy anniversary. . . . . LOL!

OMG, that's hilarious.

A few years ago I posted that Ron brought home lobsters or something.
Why? I wondered. Someone here said, maybe it's your anniversary.

And it was.

nancy

"Gregory Morrow" <[email hidden]>
news:[email hidden]:

Quoted message said:

Is Ruth an especially acerbic resto critic or someone who simply likes
to make scenes...???

Neither. Ruth is a lovely friend, We've been friends for 20 years and
she's as down to earth as you'll get. Ruth had made the reservation 2
weeks in advance. Charlie had (as usual) over seated and all of his
reservations were running late. Real late. The usually unflappable Ruth
got [censored]. She finally asked Charlie when our table was going to be ready.
We were on our 3rd martini. He said there was no reservation for us. Ruth
sneaked around by the ladies room and called the main number. Charlie's
mom answered and verified Ruth's reservation. Ruth tried to confront
Charlie but he dodged her by ducking into the main dining room. Ruth threw
an entirely fresh, 4th martini which nailed him square in the back.
Charlie was [censored]. We were asked to leave and never return.

Michael
--
This is how it works in my house. Click the pic to enlarge it:
http://tinypic.com/view.php?pic=42ko0mf
-remove "foodie" to email

In article <[email hidden]>,

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

I've always thought it was a pasta.

Vilco said:

Giusi said:

I disqualify pizzocheri from the list, but happily add cavatelli, fagioli
e cozze to it. Since it seems you are in the north,

Yup! Reggio Emilia, between Parma and Modena, 60Km west from Bologna.

Quoted message said:

what makes people like pizzocheri
so much? I hate it.

In the original area of pizzoccheri, which is Valtellina, they are used to
many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
not sure),

Grano saraceno is buckwheat in English. I like buckwheat, sort of, but
I hate the texture in pizzocheri. The dish with bitto, butter, cabbage,
and fried onions was for me repellently greasy!

--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

(Victor Sack) said:

Melba's Jammin said:

Giusi said:

hardly believe they haven't become national. I disqualify pizzocheri
from the list, but happily add cavatelli, fagioli e cozze to it.
Since it seems you are in the north, what makes people like pizzocheri
so much? I hate it.

Per favore, Giusi, what is pizzocheri?

I am not Giusi or Judith, but I can tell you that pizzoccheri are pasta
ribbons made with buckwheat or buckwheat-wheat mix in Valtellina
(Lombardian Alps). The most famous dish made with them is pizzoccheri
della valtellina, with potatoes, Swiss chard or Savoy cabbage, the local
Bitto cheese, sage leaves and sometimes an egg and a bit of milk. I do
not like this version much either, but in Valtellina they also serve the
wonderful pizzoccheri al sugo di piccione (with pigeon sauce).

Bubba

Thanks, Bubba Vic. Do you like buckwheat? "Chorny pirohy" (dark
pirohy) are made with buckwheat flour and were considered a bit of a
delicacy by my cousins when I visited in 1990. I'm not fond of
buckwheat; Mom used to occasionally make buckwheat flour pancakes and I
didn't care for them. I don't know if my taste has changed and I don't
plan to find out.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin said:

Thanks, Bubba Vic. Do you like buckwheat? "Chorny pirohy" (dark
pirohy) are made with buckwheat flour and were considered a bit of a
delicacy by my cousins when I visited in 1990. I'm not fond of
buckwheat; Mom used to occasionally make buckwheat flour pancakes and I
didn't care for them. I don't know if my taste has changed and I don't
plan to find out.

I'm not Bubba V, but the flavor, texture, and odor of things made with
buckwheat have always reminded me of animal fodder.

gloria p

Puester said:

Melba's Jammin said:

Thanks, Bubba Vic. Do you like buckwheat? "Chorny pirohy" (dark
pirohy) are made with buckwheat flour and were considered a bit of a
delicacy by my cousins when I visited in 1990. I'm not fond of
buckwheat; Mom used to occasionally make buckwheat flour pancakes and
I didn't care for them. I don't know if my taste has changed and I
don't plan to find out.

I'm not Bubba V, but the flavor, texture, and odor of things made with
buckwheat have always reminded me of animal fodder.

gloria p

With a hint of ground glass on the teeth.

--
Posted via a free Usenet account from http://www.teranews.com

Melba's Jammin said:

Thanks, Bubba Vic. Do you like buckwheat?

I like bliny made with buckwheat flour, Venetian bigoli if traditionally
made with buckweat, and Korean myeon and Japanese soba buckwheat
noodles. I do not much like buckwheat kasha, but I've been making
versions with duck or goose liver which turned out to be very nice (I
posted a recipe once). When cooking kasha, particularly the buckwheat
kind, one has to be very exact, especially with ratios of liquid to
grain. Incorrectly cooked buckwheat kasha is hardly edible.

Bubba Vic

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Today is our wedding anniversary and we took in a flick ("Wild Hogs"😉
and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
menu described thusly: "Sausage, mushrooms, onions, garlic & spices
tossed with penne and tomato sauce and baked with mozzarella." Now,
I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
May we have a vote, please, so that I can tell them they're wrong about
that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
olive oil." There was a fair amount of salt on the tomatoes, a lot of
garlic (burp) and it was really good. The waiter got a good tip in
spite of referring to me as "the lady" when he took our order. If he'd
been asking Rob for my order, that would have been one thing, but the
dufus was looking right at me. "And what will the lady have?" "Your
head, Bucko."

Mostaccioli: finished dish or type of pasta? You decide!

--
-Barb, Mother Superior, HOSSSPoJ

Mostaccioli means "little mustaches" and it is a pasta, not the finished dish. It's
tubular, cut on a diagonal on both ends, can be smooth or ridged. In general, it is
wider than penne, and shorter. Ziti is also similar in shape, but generally not cut
diagonal, and longer...the longest of the 3.

Speaking of mostaccioli....I would love some from Cosetta's right about now.... ;-)

kimberly

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

Happy anniversary. I thought mostaccioli was a big, fat noodle, big enough that
you could stuff it with meat or cheese.

So, how was the movie?

Becca

It's wider than penne, but I think you may be confusing it with mannicotti.

kimberly

Quoted message said: