Non-Italian spaghetti and other pasta

Cooking Discussions
23

I’ve been a little turned off ketchup since high school.

I ate a fair amount of Kraft Macaroni and Cheese (Kraft Dinner in Canada) or grocery store house label Mac & Cheese in my 20s. A lot of Canadians like ketchup with their Kraft Dinner or grilled cheese.

I used to eat instant ramen, mixing the flavour packet with peanut butter, and straining out most of the liquid before stirring in the pb + powder.

Or I’d make instant ramen, drain, add a beaten egg, some of the flavour packet and mushrooms.

1 Like
24

Yep, myself as well. Another was adding ketchup or apple sauce to scrambled eggs which was introduced to me by college friends from Buffalo, NY.

2 Likes
25

Applesauce!?!
Why would someone ruin perfectly good scrambled eggs with applesauce?
Ketchup sure.
What goes on in Buffalo?
:cowboy_hat_face:

3 Likes
26

OMG I missed that. Def a WTF moment for me, too. But I’m the great outlier who also doesn’t like tomatoes in their eggs. I find it makes the eggs hard and watery, and serves neither ingredient.

1 Like
27

LOl, crazy youth. Back then I wouldn’t turn down my noise at much food wise if I was hungry.

1 Like
28

My college years weren’t about eating well. My food budget was a total barter.

2 Likes
29

I understand. I wasn’t exactly snacking on oysters in uni, either :wink:

Ramen, Kraft mac & cheese, or just a slice of bread w/cheese were my usual dinners.

1 Like
30

ha! When you know you know.

1 Like
31

Another outlier here. Tomato just doesn’t work with eggs.

2 Likes
32

Eggs with Maters Haters Unite! :joy:

2 Likes
33

Sorry, but I’m with the 1.42 billion people who think otherwise.

5 Likes
34

No need to apologize. Some of us are extra.

35

Was it someone here on HO who linked to this 1+ hour documentary on the origins of pasta? It might have been someone on another forum I’m in. It looks interesting.

1 Like
36

Have you tried Strapatsada?

I like tomato frittatas and tomato feta omelettes.

It’s the sugar part of ketchup that doesn’t appeal to me, not the tomato part.

37

Today, I would wholeheartedly agree that sugar vs tomato is the significant difference. Using ketchup today has a very different place in any number of meals. As does the amount of unnecessary sugar given the readily avail alternatives/options. But, I do enjoy tomatoes in plenty of baked egg dishes.

2 Likes
38
2 Likes
39

This looks deliciously comforting as do most recipes I have tried from Yotam Ottolenghi.

1 Like
40

I agree

41

I knew about Trini and Guyanese Macaroni Pie.

I didn’t know about Hainanese Macaroni Pie. Which is not a Macaroni and Cheese Pie, it’s an egg white meringue -topped Macaroni and Chicken pie, no cheese involved.

It’s been mentioned by Peter on the regional boards 4 times.

https://www.hungryonion.org/search?context=topic&context_id=32068&q=Hainanese%20Macaroni%20pie&skip_context=true

1 Like
42

Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People https://a.co/d/d66wG9Y

I borrowed this from the library and saved quite a few recipes. I’m looking forward to trying the mapo tofu pasta especially.
If you’re into fusion, you’ve got to check this one out.

2 Likes