Pasta Thick And Thin

 There are so many different kinds of pasta out there. What do you choose from?A delicate  angel hair or a robust bucatini? What holds sauce better Strads or pasta or the chunky , twisty kind? There are so many to choose from - yet which is the right one?

Keep in mind that not all pastas work with sauces or even as sides.Long strands or twiny ones like spaghetti which means twine and angel hair are perfect for those sauces that don't have chunks of tomatoes in them. Creamy sauces such as  carbonara or an Alfredo sauce work well with these too. These also make the perfect side pasta , especially with chicken or seafood. Definitely use the thinner and flat shaped linguine for any of the clam sauces or to accompany lobster Fra Diavolo.As for salads  - no. There;s a reason you rarely see any of these "long" pastas with mayo at a backyard barbecue. You could use the spaghetti or angel hair if you do want to make Thai peanut salad but that's about it. What about these pastas in soups? There is a trend now to make spaghetti soup which is a kid pleaser. Normally , however smaller  chunkier pastas are used for different kinds of soups. Think smaller orrichete or orzo along with pastina and wagon wheels for this. These are easier to manage on a spoon than slippery strands of angel hair or fettuccine.

What are the thicker pastas? Fusilli is one and it can be short corkscrews or long resembling thick coily  hair. The first is good with a thick  sauce rich with tomato chunks and mushrooms. I also think this kind makes for the perfect salad too.Mayo, even the vegan kind sticks to it as does a vinaigrette. It also is a great foil for celery and tomatoes as well as torn broccoli and cauliflower bits. Rotelli  is one of those rare chunky pastas that also works well in soup too. It's perfect with a hearty beef based minestrone. A thick and fun pasta to make is bucatini. Meaning little mouth in Italian it's as thick as a drinking straw and is perfect with a Bolognese sauce. You can use a ground beef sauce like that or be a bit more creative and try it with leftover London Broil cubes added to the sauce.Thicker pastas would also be great with vodka sauces as well.This a a creamy blend of whole cream cooked with tomato paste and a splash of vodka. The sauce can also work with calamarata , which look like short dense tubes. Try this kind too with a sauce brimming with veggies like broccoli,  and whole tomatoes.

Nothing beats a good pasta dish. It can be made with thin stands like angel air or thick like bucatini. Serve it with the right sauce and enjoy a delicious dish.

Lobster On A Summer's Night

There are so many wonderful foods that symbolize summer.Ices. Hot dogs, Burgers and ribs off the grill. Fresh picked tomatoes. Blueberries and cream. Then there's lobster. Nothing is better than to enjoy a fresh boiled lobster on a pier. However the meat is versatile so it can be made into a number of different and tasty dishes. This is the best the season can give.

Lobster is one of those must have indulgences. This crustacean has brought in around one billion dollars worldwide to the fishing industry because foodies and gourmand must have it;s deliciously sweet meat. It is part of the Nephropidae and sometimes the Homaridae hence the French name homard. What we eat is the clawed lobster which has the best flavor and texture. Lobster are surprisingly carnivorous and live on mollusk, oysters and other shellfish. They live in all seven oceans however the sweetest tasting lobsters come from the coldest waters. What we eat are mostly the meat from the tail and two claws. You can eat what's known as the roe which is the creamy green inside the body.

During this time of year there is nothing more sublime than a fresh boiled two pounder with a cup of drawn butter.This is the best way to eat lobster. Once you get over the entire lobster body on your plate then it;s time to dig in. However you can also have it on top of spaghetti or fra diavolo which is a spicy take on the meat. Lobster Newburg ,a classic since Diamond Jim Brady's time, is a decadent way to enjoy this rich meat. It combines the lobster with sherry butter , egg yolks and cream. It is usually served in a fancy puff pastry shell but it can also be poured on toast points. Another rich lobster dish is bisque ,a creamy soup that features large chunks of the meat.

Summer is the season for a good lobster. If you just want a simple meal go for a boiled one with a side of melted butter.If not try it many different ways to enjoy its' sweet decadent flavor. Lobster is a treat no matter how it's served!