ckreef Posted May 24, 2017 Report Share Posted May 24, 2017 (edited) Basic idea off the Internet with a huge Bistro twist. Was off work today due to rain so we headed to Publix. I'll just let the pictures speak for themselves. A fantastic meal that was a bit easier to prepare than I thought it would be. The 2:1 mixture of ricotta:goat cheese was really good and will use that in the future for lasagna. I've made about 5 or 6 different versions of marinara sauce over the last month or two. I though I had it spot on the money. Dang this was far better than all the rest. Chef's notes: 1) Buy the fattest Rigatoni you can find for easy piping. I used No. 24. It was a bit fatter than std No. 31's. 2) I hate dried out baked pasta dishes. Add 1/2 cup water in the bottom of the dish to keep it nice and moist. Side story - Free Basil: So we went shopping at Publix today. At checkout this is how the conversation went with the checkout lady: Did you find everything you were looking for? No, there was no fresh basil! That's strange. That's what I thought. Did you ask anybody back there to see if there was any in the back stockroom? No, that's OK, I'll go across the street to Kroger. KROGER?!! Let me get you some. She called out to the customer service lady to find some basil and bring it up front. Just give me a minute I'll get you some frsh basil. I won't charge you for it. Okay. She finished checking me out and I stood off to the side. About 30 seconds later a guy from the back came and brought me a package of basil. I turned to the checkout lady: Thank you. You're welcome. Sorry the basil wasn't out on the shelf. Publix - the best in customer service. Edited May 24, 2017 by ckreef 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 24, 2017 Report Share Posted May 24, 2017 Looks tasty .great customer service Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 24, 2017 Author Report Share Posted May 24, 2017 9 minutes ago, Aussie Ora said: Looks tasty .great customer service Sent from my SM-P600 using Tapatalk I love the purple flecked cheese and the purple streaks in the piping bag - LOL 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 24, 2017 Report Share Posted May 24, 2017 Yeah I seen that good stuffSent from my SM-P600 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 24, 2017 Report Share Posted May 24, 2017 Very nice. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2017 Report Share Posted May 24, 2017 ck, nice trip to Publix, great service. What happened to all the pixs, I am unable to see any of them? This is what is showing on my screen- Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 24, 2017 Author Report Share Posted May 24, 2017 50 minutes ago, MacKenzie said: ck, nice trip to Publix, great service. What happened to all the pixs, I am unable to see any of them? This is what is showing on my screen- That was strange. Not sure what happened to the pictures. Anyway edited the post and reloaded the pictures. Can you see them now? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2017 Report Share Posted May 24, 2017 Me either, ck but the good news is they are back and things are looking wonderful. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 24, 2017 Report Share Posted May 24, 2017 I love pasta that looks so good! Can't beat great customer service. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24, 2017 Report Share Posted May 24, 2017 Spotted the Purple Crack cheese right away! Would manicotti be too big for this recipe? Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 25, 2017 Author Report Share Posted May 25, 2017 12 hours ago, tony b said: Spotted the Purple Crack cheese right away! Would manicotti be too big for this recipe? Yea I let the crack sit on the cheese for a couple of minutes before taking the picture so the purple would bleed out a bit - LOL Most of the manicotti recipes I've read use an egg binder so the cheese doesn't run out of the large sized tube. Quote Link to comment Share on other sites More sharing options...
Shuley Posted May 25, 2017 Report Share Posted May 25, 2017 Soooo, I just read a serious eats article about the Tasmanian pepper berry. Now I will have to buy some! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2017 Report Share Posted May 25, 2017 @Shuley - good luck ordering them. Per Aussie, they go quickly right after harvest. Good luck in your search! Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 25, 2017 Author Report Share Posted May 25, 2017 6 hours ago, Shuley said: Soooo, I just read a serious eats article about the Tasmanian pepper berry. Now I will have to buy some! Link to the article? Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 25, 2017 Author Report Share Posted May 25, 2017 3 hours ago, tony b said: @Shuley - good luck ordering them. Per Aussie, they go quickly right after harvest. Good luck in your search! I checked World Spice recently. Have been listed as out of stock for the last couple of years. Quote Link to comment Share on other sites More sharing options...
cschaaf Posted May 26, 2017 Report Share Posted May 26, 2017 2 hours ago, ckreef said: Link to the article? Might not be the one @Shuleywas talking about, but here is one http://www.seriouseats.com/2011/07/spice-hunting-tasmanian-pepper.html I found it interesting that they say you don't even need to grind the berries to use them. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2017 Report Share Posted May 26, 2017 The Seriouseats salad recipe even has one counting out the berries. Sounds like a tasty salad that I may have to try. Thanks,csc. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 26, 2017 Report Share Posted May 26, 2017 Yeah, that's the same article I found. Let me know how you like that salad, MacKenzie. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2017 Report Share Posted May 26, 2017 Will do. Quote Link to comment Share on other sites More sharing options...
Shuley Posted May 27, 2017 Report Share Posted May 27, 2017 On 5/25/2017 at 6:57 PM, cschaaf said: Might not be the one @Shuleywas talking about, but here is one http://www.seriouseats.com/2011/07/spice-hunting-tasmanian-pepper.html I found it interesting that they say you don't even need to grind the berries to use them. That is the same one 1 Quote Link to comment Share on other sites More sharing options...
