The Logic Off Topic list

Thoughts from the mind of GAmoore@..., 10-11-2001:

>  >>an equation can represents something from physics, chemistry, music,
>>>business, cooking,
>>
>  >Yeah, I like those about cooking the best... :-)
>
>Well I was recently using Newton's law of cooling in describing a cake
>being taken out of the oven... sorry I guess its not "cooking" but rather
>"edible physics". I would like to see your equation for pasta. Sounds
>delicious.

For 2 persons:

Take a small can of anchovies in oil.  Drain the oil into a pan, and 
put the anchovies in cold water to de-salt them.  Chop up 5 shallots 
(small onios), and slowly glaze them in the fish-oil.  At the same 
time add one piece of finely cut (not squeezed) garlic -- don't let 
it get brown.  Let glaze for a few minutes.
Chop up a bunch of parsley -- about 5 large tablespoons.  Add to the 
pan, and let simmer for a minute.
Add a glass (or 2 :) of white wine, turn up the heath to maximum, and 
let almost all wine evaporate, until there's just a thin film left.
Now add half of a .25 litre pack of whipping cream (un-whipped), 
leave heath at maximum, and let it boil until the cream starts 
turning brownish (important).  Stir all the time of course.
In the meantime you've removed the skin from a large tomato (by 
putting it in hot water for some time), and chopped it in square 
pieces.  Remove the wettish stuff first (seeds & such).  Get the 
anchovies out of the water, and chop up in very small pieces.
When the cream is turning brownish, lower the heath and add the other 
half of the cream.  Add the anchovies, and let it completely dissolve 
on a low fire.  Finally add the tomato-pieces, and add the juice of 
1/2 lemon.  Let it heat up for 1-2 minutes.

While preparing the above sauce, cook pasta, possibly of the 
"farfalle" kind -- looking like a bow-tie.  Since the sauce is very 
thin, you need flattish pasta, so it has enough surface for the sauce 
to cling to.  Spaghetti won't do.

Enjoy...


tata,
HJ
-- 
     Hendrik Jan Veenstra
     email: mailto:h@...
     www:   http://www.ision.nl/users/h/index.html