Salsa and "the chocolate," - the mystery uncovered

[Paolo]

The Italiani are not to much into spicy salsa, but, they do have it; and, its great:

1. One bunch of fresh red pepperoncini, or use the slim red ones.
2. Extra Virgin Olive Oil

What you do is remove the stems and put the bunch of peppers in a glass bottle. Take the extra virgin olive oil, and fill the sucker up until the peppers are submerged. Then, let it sit for a few day. Once the peppers are pickled, remove them, then blend it lightly. Add salt, tomato puree or freshly reduced tomatoes. For some extra zing you can add some eggplant - reduced in olive oil - some garlic, and if you are really strong, some anchovy paste. E delicioso! Use it on pizza, pasta, chicken; not a dip.

On a sidenote, I prefer to smoke while off of my bike. But, sometimes I prefer to smoke on my bike. Sometimes I ride while talking on my cellphone, yet I am still against the idea that everyone should have one on them, especially if they don't like the idea. It's not for everyone. As for me - I am a cell using, smoke puffing bicycling enthusiast. And, the Giant Ranier wins. Or is the Jamis Dakar better?

[SSCYCO]

Sounds like a great sauce, I'll try making some soon.

As far as smoking while I ride - all the time, cause every time I ride I'm on fire baby!

[Rotifer]

Damn, that stuff sounds good. Time to raid the garden.

[SSCYCO]

For dinner tonight I boiled up some whole wheat pasta - while that was going I seared some ahi tuna with 4 cloves crushed garlic, tablespoon of dark chili powder, 1 teaspoon of cayenne (yea!), a bunch of virgin olive oil from Tuscany (but of course), and salt. Threw it all together with a bit a mixed roughage on the side, some Myzithra on top and had a wonderful dinner - of course there was the wine, which I'm finishing my 3rd glass of right now - Rotifer remember that tomorrow when your kicking my ass at the cross clinic.

[Rotifer]

I've been experimenting off and on with cheese. Last night I broke out a basil cheddar, quite good - I was a little surprised. I have more basil at the moment than I can handle - pesto time.

[mohaka]

Rotifer,
Dude, that dancin' banana is hilarious!

[Rotifer]

I thought he might start to drive a few people insane. I have a good Yoda as well, if someone wants him.

[Paolo]

Penne Arrabiata:

- one package of pasta, penne or penne rigate
- 3-5 medium onions (chopped medium)
- one package of bacon (chopped and precooked)
- olive oil, garlic, salt, pepper and pepperoncini (hot red pepper)
- Tomatoes - can or jar - Roma tomatoes are best

In a frying pan, fry the bacon - make crisp, then put it aside. Crumble the bacon. Cook the onions in olive oil until tender, add the garlic near the end of the process so they don't overcook (optional). Now, add the tomatoe sauce ( two large cans, 8-12 tomatoes ). Put the flame on low, and let the liquid reduce - 15 - 30 minutes. Add the bacon, the salt and pepper, and the crushed red pepper to taste. Use enough crushed red pepper to give it a bite - that's why they call it "arrabiata," which means "mad" or "pissed."
When cooking the penne, let the water come to a boil, and don't forget to put salt in the water. Add the pasta and keep a close watch, stirring the pasta with a big wooden spoon. Do not let the pasta over cook, it should be tender, or "al dente." When the pasta is cooked, drain in the colander, then add to the sauce in the pan. You can reheat the sauce/pasta mix and then serve, as you wish. Grate some parmesan cheese over the top and serve. Boun Appetite. PS. Don't use parmesan from the can - it is not the good stuff.

[mohaka]

Rotifer,
I'm all over that Yoda picture! Thanks brothah!

[mohaka]

Marla, baby!

[angelo_caduto86]

I hope she reads Dirt Rag, She needs to come to RAP (Reader's Appreciation Party)!

Rock the Casaba

_________
Angelo, secretary to the Dirt Rag Reader's Appreciation Party Committee

[SSCYCO]

Originally posted by angelo_caduto86
I hope she reads Dirt Rag, She needs to come to RAP (Reader's Appreciation Party)!

Rock the Casaba

_________
Angelo, secretary to the Dirt Rag Reader's Appreciation Party Committee

She's laying here right next to me - I'll wake her up and let her know you guys want her at the RAP.

[Rotifer]

Thanks for the recipe Paolo. So, how can I use "arrabiata!". Can I be arrabiata? Can you share some choice Italina words for drivers that cut you off?

Thanks for the picture Mohaka, Marla is magnifico! She races singlespeeds as well, you are a lucky man Sscyco. Did anybody else read that article? Very interesting.

[Paolo]

I just had the experience of some idiot in a car blowing his horn as I was crossing the street - 1. Va Fonculo 2. Va Famoch a chi te morte 3. Stronso 4. Che Cazzo Voui 5. F/U
I figure everybody knows the F/U, so it works best. Also, instead of the middle finger, over here they throw the "hang ten" sign; yet they have a different meaning known as the "cornutto." This is especially necessary when cut off or in an equally disturbing situation. The significance is - their woman is unfaithful to them because they are not manly enough. Cornutto is a translation for the horns of the bull. Go figure.:mad:

[Rotifer]

The significance is - their woman is unfaithful to them because they are not manly enough.
:D I like that one. Thanks man, you have improved my vocabulary. Those hard syllables make the meaning obvious.

[angelo_caduto86]

Pass the hat....magic hat

From the famous mt. snow race (Marla has competition)


Originally posted by mohaka
Marla, baby!

[mohaka]

More pics, more pics!
More naked biker chics!

[angelo_caduto86]

I thought I hit the ultimate: Naked women and Beer, what more is there...o yea, she was on a bike TOO!!!

but to be honest, not sure what this would have to do with salsa or chocolate?????

[mohaka]

Originally posted by angelo_caduto86
I thought I hit the ultimate: Naked women and Beer, what more is there...o yea, she was on a bike TOO!!!

but to be honest, not sure what this would have to do with salsa or chocolate?????
Instead of trying to stay on-topic, maybe we can rename the thread to Naked women and Beer---what more is there.
Ryhmes and everything.
You da poet!

[Rotifer]

To be fair, there is also a male version of that calendar. :D

[angelo_caduto86]

I'ld like to have a dancing banana calendar.

that I would

[mohaka]

ooooooh baby!!
Probably want to see those bananas half-peeled drinking a beer too!

[angelo_caduto86]

It's common knowledge that a dancing banana is apeeling

yuk yuk

[mohaka]

Hey Rot,
Angelo was here but it looks like he split!

[Rotifer]

ha ha ha ... this is the beer I had last night:
http://www.ratebeer.com/ShowBeer.asp?BeerID=344
Very good stuff.

Oh, and here is a great picture of Tara Lanes.
http://www.mtbjournal.com/article.php?sid=90

[SSCYCO]

Originally posted by Rotifer
ha ha ha ... this is the beer I had last night:
http://www.ratebeer.com/ShowBeer.asp?BeerID=344
Very good stuff.

Oh, and here is a great picture of Tara Lanes.
http://www.mtbjournal.com/article.php?sid=90

I had that beer in the past - good stuff.

That Tara pic made shuffle around in my chair a bit.

[angelo_caduto86]

slipped up :cool:

Originally posted by mohaka
Hey Rot,
Angelo was here but it looks like he split!

[angelo_caduto86]

calendar will be better next year, when Tara goes tubeless


Originally posted by SSCYCO


I had that beer in the past - good stuff.

That Tara pic made shuffle around in my chair a bit.

[wooglin-at-home]

Ok Paolo, as the resident Italian food expert, tell me how I did. A restaurant here makes something they call Aglio Olio that I've been trying to duplicate. Tonight I think I finally got it.

Boil spinach angel hair pasta
Simultaneously, in a frying pan saute garlic (the more the merrier) in olive oil over a low heat.
For the last minute, add fresh sweet basil, crushed pine nuts, and a pinch or two of crushed red papper (yes, I drove all the way to Atlanta for most of that).
Pour over cooked pasta, add parmasan, and mix.
Serve with additional parmasan. Garlic bread is a plus.

I'm not much of a cook (there's an understatement), but this stuff turns out surprisingly good.

PS--I seem to have a penchant for moving threads back on topic. I offer my heartfelt apologies in the sure knowlege that no one really cares.

[Paolo]

WOoGlin at Home,
to be honest, you have a dish that sounds nice, yet, I know not what it is. Sounds like a pesto to me. The angel hair pasta is not quite right, either. Your dish sounds interesting though, if you are into cooking; then this is what we call an experiment. Aglio e Olio is garlic and oil. The complication you suffer is that you are mixing the delicate tastes of basil and pine nuts with garlic. This is a no no. Italian cooking is simple. Here is Aglio e Olio:
-extra virgin olive oil
-garlic
-pepperoncino (crushed red pepper)
-spaghetti (Barrera)

Saute the garlic over low heat in large saucepan - do not let burn - remove from heat. Once the spaghetti is cooked, al dente, not overcooked, then you toss the spaghetti into the large saucepan with the garlic (aglio) and the oil (olio) and add a few dashes of salt, ground black pepper, and then pepperoncino (crushed red pepper) to taste. Basta, you are done. Simple, no?
Now, for a nice secondo, buy some squid, clean and separate the halved and cut into rings. Get some olive oil to a hot temperature. Make sure when you put the rings and the lower tenticle halves into the hot oil to be sure that they are patted dry with a paper towel. Place the Calamari into the pan and let it deep fry for a few minutes. Pay close attention to get it just right. Once they are finished, immediately salt them to taste, and have some fresh lemon wedges to coat the calamari sufficiently. Calamari works really well grilled, too. Bounissimo!
:p

[Rotifer]

Man, these recipes are making me drool. I love calamari, but it is hard to get this far inland. One question Wooglin - do you use fresh spinach in that?