Originally Posted by listopencil:
This is totally unrelated, but I was at the grocery store today and swung by the deli because I hadn't had lunch yet. They had what was listed as "lemon capellini pasta" in their salad section. I was going to ignore it until I recalled your comment in another thread about using lemon juice in the same way that I use vinegar. So I tried it...holy shit, it was delicious. It had capers, extra virgin olive oil, garlic, chunks of Roma tomato and a handful different spices that worked well together. I think this is the first time I have ever had any kind of savory dish with citrus that I enjoyed. I bought two pounds of it and consumed it immediately.
Awesome!
On another note, 2 POUNDS OF PASTA? Did you explode after? [Reply]
Originally Posted by listopencil:
This is totally unrelated, but I was at the grocery store today and swung by the deli because I hadn't had lunch yet. They had what was listed as "lemon capellini pasta" in their salad section. I was going to ignore it until I recalled your comment in another thread about using lemon juice in the same way that I use vinegar. So I tried it...holy shit, it was delicious. It had capers, extra virgin olive oil, garlic, chunks of Roma tomato and a handful different spices that worked well together. I think this is the first time I have ever had any kind of savory dish with citrus that I enjoyed. I bought two pounds of it and consumed it immediately.
Originally Posted by Fire Me Boy!:
Looks basically like a pan fried chicken breast with lemony gravy?
Yeah, but if you get the sauce right, the mix of lemon, butter and white wine will make you look at pankoed chicken breast in a whole new light.
It's possibly my favorite Italian dish at present. There's a restaurant here that makes an excellent version, so good they named it after their restaurant, Chicken a Pietro. [Reply]
I'm still fat, but I've done a much better job at portion control since my stint in the hospital last year. Once in a blue moon I'll forget that I can't eat as much as I used to, and will regret it for hours. [Reply]
Originally Posted by Baby Lee: Yeah, but if you get the sauce right, the mix of lemon, butter and white wine will make you look at pankoed chicken breast in a whole new light.
It's possibly my favorite Italian dish at present. There's a restaurant here that makes an excellent version, so good they named it after their restaurant, Chicken a Pietro.
No doubt. Simple sauces can really elevate just about anything. [Reply]
I'm still fat, but I've done a much better job at portion control since my stint in the hospital last year. Once in a blue moon I'll forget that I can't eat as much as I used to, and will regret it for hours.
I am in pretty good shape, I switched to a more physical position at work so I get plenty of exercise. I only have about 5 pounds of fat on me and I am 200-205. [Reply]
Wife mentioned cooking homemade chicken fried steak and mashed potatoes w/ gravy, etc. ...which sounds good to me, just hope I have room after lunch which was 2 Chipotle burritos. :-) [Reply]
