Comments on: Pas de Pasta

By: Colouring Food Red

Colouring Food Red — Fri, 04 Dec 2009 16:55:26 +0000

[...] dimension – that favoured cocktail of the hungover – is my own. I was already a fan of vodka in tomato sauce, so it progressed rather naturally from there. It takes all of about 5 minutes to cook (which is a [...]

By: Daily Spud

Daily Spud — Wed, 25 Mar 2009 18:27:03 +0000

Yeah, Lisha, in general it’s either/or for me, though goodness knows, I love ‘em all!

By: Iisha

Iisha — Wed, 25 Mar 2009 02:52:16 +0000

You know.. I, too, think that it’s an “either/or proposition” when it comes to potatoes and pasta (and rice for that matter). So many times I can sit and eat all of these things, but if I did, whatever ‘dead animal’ that ended up on my plate will have died a veinful death, because I wouldn’t make it to it.

By: Daily Spud

Daily Spud — Tue, 24 Mar 2009 17:50:50 +0000

Jenni: I’d really like to think of myself as an equal opportunities starch employer, only some starches turn out to be more equal than others :)

MGH: I still do that with soy sauce, though I’m not sure my readers are quite ready for that yet. I also slosh soy sauce into tomato-y heinz baked beans before lashing them on toast, though I don’t know if you ever saw me do that!

By: mgh

mgh — Tue, 24 Mar 2009 14:02:32 +0000

Vodka – I remember being perturbed years ago seeing you put soy sauce into a tomato based pasta sauce…

By: Jenni

Jenni — Tue, 24 Mar 2009 00:48:53 +0000

Lovely of you to give pasta its moment in the spotlight! You are an (almost) egalitarian Spud! Love simple pasta dishes like this:) I must admit, I generally have pasta in the house more frequently than potatoes. When I have both, it kind of depends on how hungry I am as to which carb I choose!

By: Daily Spud

Daily Spud — Mon, 23 Mar 2009 00:24:06 +0000

Sure what’s in a name, eh?! And yes, I do think this sauce would also go very well on a baked potato. Glad we cleared that one up :)

By: Joie de vivre

Joie de vivre — Sun, 22 Mar 2009 17:27:34 +0000

Ha! I thought it had something to do with your blog name being the Daily SPUD, not daily pasta. Your pasta sauce looks yummy! I think it would go well on a baked potato! :)

By: Daily Spud

Daily Spud — Sun, 22 Mar 2009 12:35:24 +0000

Natasha: I'm probably guilty of taking pasta for granted - it is such a great staple Sophie: it does indeed give a nice kick :) Lori: french fries and pasta probably is a staple somewhere, lol! Meanwhile Will from Recipe Play tells me that, when he worked in Galway, he served a pasta dish to a lady and her response was "No Spuds?", so we have our own double starch thing going on here it seems :)

By: Lori

Lori — Sun, 22 Mar 2009 11:20:21 +0000

Those are some lovely additions to a sauce. I’ve never used vodka or sunflower seeds before. Love having some new ideas to try. I’m convinced that Brazil is the king of double-starch land. It is *always* French fries and rice. If there is pasta on the table, rice is usually included as well. I haven’t witness the French fries and pasta combo, but I’m sure it is a staple somewhere. :)