Re: Chicken and Broccoli Alfredo Bake - YUM

D wrote:

 
 
On Sat, 26 Oct 2024, dsi1 wrote:
 

On Sat, 26 Oct 2024 21:08:59 +0000, Dave Smith wrote:
 

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

 
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.
 
https://photos.app.goo.gl/2B7Pb2tGXvxSSHm58
 

 
I agree. The best pasta dishes I ever had, I had in Rome.

Never having been lucky enough to go to Rome, the best outside of my
kitchen, was a little [lace 3 streets from the dock in Shimoto JP.  It
was NOT Authentic Italian but it was very good!  The seasoning was
adjusted to Japanese tastes and the effect was a funky but delicious
result.  I tasted a subtle use of what I think was calamansi (a citrus
fruit not common in North America.  Similar tolemon/lime.

Sounds odd but really was a great tasting dish.  It happened to be
vegetarian.