SirFatmanPonce Posted June 4, 2012 Share Posted June 4, 2012 I like to fet a big bowl and fill it with pasta tuna tabasco and salad cream mmmghh eat the lot Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 Whatever floats your boat. Link to comment Share on other sites More sharing options...
Madelaine McMasters Posted June 4, 2012 Share Posted June 4, 2012 Griffin Ceawlin wrote: Whatever floats your boat. I wonder if he could make enough to float a boat. I certainly wouldn't rock it if I were in it. Welcome aboard, SirFatmanPonce. Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 Same here. I have a fear of tuna. Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 That actually sounds pretty good but I'd substitute the sour cream with mayonaise (yeah that heart attack stuff ). I'd also put some onions and celery in it for crunch. Link to comment Share on other sites More sharing options...
Madelaine McMasters Posted June 4, 2012 Share Posted June 4, 2012 Peggy Paperdoll wrote: That actually sounds pretty good but I'd substitute the sour cream with mayonaise (yeah that heart attack stuff ). I'd also put some onions and celery in it for crunch. Now we're getting somewhere, Peggy. Griffin, what if we replace the tuna with chicken? No wait Peggy, you'd use mayo instead of sour cream, are you nuts?! Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 The only time I've had sour cream and I liked it was when my grandma made some homemade ice cream using sour cream instead of heavy cream. I wish I had that recipe........dammit. Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 Oh, is that what salad cream is? I wasn't sure. Chicken is good. Definitely with mayo. Hellmann's, not that other stuff. ETA: I love sour cream, too, but not in my pasta or chicken salad. Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 Is macaroni, spaghetti, and noodles pasta? I like all that stuff........but those curley green, orange and yellow things? Yuck. Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 Rotini? I like those. They're only that color because they add carrot or spinach. ETA: I can't eat blue pasta, though. I love calamari, but squid ink? No. Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 You want carrots or spinache what's wrong with gratting some up and putting them in the salad? Besides adding a little crunch to the salad they taste better raw. My salads have to have some "crunch".......it just ain't a salad unless it crunches when you chew it. Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 It's just to make it more visually appealing. Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 Noodles, spaghetti and macaroni are supposed to be pale beige........not green or orange or yellow. Spinache is green. Carrots are orange. Corn is yellow. Noodles are pale biege. Want ii visually appealing, add spinache, carrots, or corn (and olives, and onions, and green peppers, and red peppers, and...and.........you get the picture ). Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 Boy, you're a more finicky eater than I am, sounds like. :smileyvery-happy: Link to comment Share on other sites More sharing options...
Madelaine McMasters Posted June 4, 2012 Share Posted June 4, 2012 When I want some color, I reach for the food coloring. There's nothing like red/white(okay pale beige)/blue pasta salad on the 4th of July! I do like red onion, red/green/orange/yellow peppers, eggplant strips for purple and mushrooms and chicken for white, all marinated in lime juice, olive oil, garlic and black/red pepper and then tossed on the grill. I cook till there's a few black grill marks on everything, then lay it all on wild rice or pasta. Link to comment Share on other sites More sharing options...
SassyOne Posted June 4, 2012 Share Posted June 4, 2012 Checks my cupboards, mmm no pasta, however i do have welcome to the forums SirFatman Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 I'm not finicky..........I like most all foods (vegetables especially) but, darn it, a noodle is a noodle. And a noodle should look like a noodle...not some weird colored cork screwy, soggy, limp green thing in my salad LOL. Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 OOOOOO...........I like that kind of pasta salad too. Link to comment Share on other sites More sharing options...
Madelaine McMasters Posted June 4, 2012 Share Posted June 4, 2012 Peggy Paperdoll wrote: I'm not finicky..........I like most all foods (vegetables especially) but, darn it, a noodle is a noodle. And a noodle should look like a noodle...not some weird colored cork screwy, soggy, limp green thing in my salad LOL. So you prolly wouldn't approve of pasta in autumn colors shaped like leaves? Or orange pumpkins and black spiders? Or green Xmas trees and red bells? Or pink and purple bunnies and eggs? There are countless ways to ruin pasta! Link to comment Share on other sites More sharing options...
Griffin Ceawlin Posted June 4, 2012 Share Posted June 4, 2012 OK, well I am finicky. But not so finicky that I won't eat tri-color pasta. In fact, that sounds pretty good right about now. Link to comment Share on other sites More sharing options...
Hailley Denimore Posted June 4, 2012 Share Posted June 4, 2012 I'd pass on the pasta completely. Shredded roasted chicken breast, crushed pineapple, chopped celery, slivered almonds, craisins (sun dried cranberries). Mixed with just a touch of buttermilk ranch dressing. Piled generously between two slices of homemade whole wheat bread. With carrot sticks on the side and a cup of crab soup. Finished off with a scoop of Raspberry Sorbet. In fact, that's precisely what I made for dinner last night. :smileyhappy: Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 Red maples and aspen trees have the prettiest autumn colors.........but I really don't think those leaves would taste very good in my salad. Pumpkin might be good (I don't know). But if there's a spider in my salad it's in the trash.......after a healthy dose of insect spray!!! The rest are just candy.......and I'm not very big on candy (unless it's a Payday bar ). Link to comment Share on other sites More sharing options...
Amethyst Jetaime Posted June 4, 2012 Share Posted June 4, 2012 I'm with you. Can pass on the pasta myself. That dinner though sounds to me like a wonderful dinner for a hot night when you just don't want to cook! Link to comment Share on other sites More sharing options...
Peggy Paperdoll Posted June 4, 2012 Share Posted June 4, 2012 Sounds good to me........plus a big ol' slice (or two) of a vine ripened (I mean picked after it turned bright red) tomatoe. I was just outside checking my beefsteak tomatoe plants.........did you know those things grow more at night than during the day? Link to comment Share on other sites More sharing options...
Perrie Juran Posted June 4, 2012 Share Posted June 4, 2012 I'm probably going to meet my end with mercury poisoning. I eat way too much Tuna. Link to comment Share on other sites More sharing options...
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