Post by margauxspain on Dec 8, 2021 5:44:52 GMT -5
One of favourite past-times, and have always enjoyed presenting artistically plated plates or bowls or boards.
I use several various tools to do so for pasta; graters, circular metal rings, tweezers and alot of studying how top chefs do so. Here are 4 fotos showing 2 various pasta dishes my dear enjoys tremendously. Just about to take the high speed train home to Barcelona from Madrid Capital, and it is a 2 hour - 20 minute trip.
The pix are gorgeous. I am an honest to goodness "peasant" cook...cucina povera....I adore looking at pretty, plated, well thought out foods but in honesty, if it tastes great, good ingredients, I pile it on and dive in.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
Post by traildoggie on Jan 1, 2022 11:56:50 GMT -5
we had a wonderful pasta meal while vacation. it was a pesto dish with the very large round pasta swirled into a beehive shape. Delicious! I loved it. what I'm curious about is how do they keep it hot? when I do pasta at home... no matter how fast I work, it is not hot when it gets to the table. baked pasta stays hot for me, but even when dumped into a colander, scooped up into on-stovetop sauce, it is cool before I can run it to the table. am I overlooking some basic thing here? how do restaurants do it? the plate not noticeably hot.
Post by ericajohnson3422 on Aug 22, 2022 2:05:50 GMT -5
Nope, usually, I didn't use any tool or gadget to serve pasta. I just dump it directly on the plate or bowl. Because I love past so instead of wasting my time on the presentation I just start eating it [edited by mgmt to remove link] How do you guys write pasta in your mother tongue?
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