Re: Chicken and Broccoli Alfredo Bake - YUM

On Sat, 26 Oct 2024 21:08:59 +0000, Dave Smith wrote:
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On 2024-10-26 3:10 p.m., dsi1 wrote:

On Tue, 22 Oct 2024 14:31:06 +0000, Dave Smith wrote:
 

On 2024-10-22 10:18 a.m., Cindy Hamilton wrote:

 

They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

 I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

 It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA. I
have had some abysmal Italian dishes in European restaurants, especially
one in Paris and one in Baden Baden.
 I
 

 https://photos.app.goo.gl/TJpKQDAVQmb36TM67
 https://photos.app.goo.gl/HWVxYnYRjFydoVy29

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Where should the gold standard of pasta be set? Italy, I suppose, but
the Italian dishes in the US are probably not the same as Italy. The
Italians would probably spit in our plates if they were forced to work
in an Italian-American restaurant.
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https://photos.app.goo.gl/2B7Pb2tGXvxSSHm58
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