The Succeeder Stronghold

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:14 pm

Hearty suggestion. Might be a bit robust if it is hot though

5 big tomatoes 2 med onions sliced into rounds quite thin
Tbsp thyme or basil 2 cloves garlic chopped fine
salt pepper Parmesan (optional)
olive oil
10 ozs pasta

slice tomatoes in half and scoop out seeds. Put skins side up in a grill pan and scatter half the herbs over and some olive oil and black pepper. Preheat grill and then cook till the skins blacken - 5 mins maybe

Cook pasta in boiling salted water till it is al dente. Teke out the tomatoes and and put the onion slices drizzled with oil and scattered with rest of the herbs under the grill. Turn once as they cook. Cook till soft and browned at the edges 8 minutes maybe. chp the tomatoes including the burnt skins. Put in the pan with the grilled onions oil and garlic. Simmer for two minutes. Season. Drain pasta and stir in sauce. cover with grated parmesan if you have it

Add anything else you fancy - olives, goats cheese etc. If you like

Edit. I had separated ingredients into two columns but it has collapsed them and I don't know how to fix it

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 9:20 pm

Whoa, thanks Fiona.

Couple of questions:
1) That's for one person, right?
2) Are onions necessary (not really a fan), and garlic (not sure if we have that)
3) What's aldente mean?
4) Stir in the sauce - does that mean the tomatoes etc., or an actual sauce?

TonyMontana1638 · Post by **TonyMontana1638** » Sat Feb 18, 2006 9:22 pm

[QUOTE=dj_venom]That changes things... I thought he was with Toronto, I just wasn't sure if he had changed between that time (as you can see, I'm a bit out of it lately). In that case, he is no longer a legend, and I share your opinion completely. I don't blame the Raptors, it's just a pity they got such a raw end to the deal then.

That's what I'm thinking, thanks to Fiona

.[/QUOTE]

No he was a legend, you're right: one of the top 5 players in the league but also a one-man highlight reel with his dunks. He is one of the best dunkers of all time, both in-game and in dunk contests and still a great player (I can't argue that) but a drama-queen too. I can't blame the Raptors either, though they've been criticized alot, because they had to get rid of him and he was so upset his numbers were down at the time and he was playing like **** so the raptors couldnt get as much for him as they should've. That's the other thing I hate about him, he deliberately tuned his game down so they not only had to trade him, but they couldn't get anything for him: that's just downright spiteful

.

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 9:24 pm

Oh yeah, I know he's still good, and a great dunker, I just mean, him as a person, he is pathetic. I wonder if there was any under the table deals going on with the Nets...

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:26 pm

[QUOTE=dj_venom]Whoa, thanks Fiona.

Couple of questions:
1) That's for one person, right?
2) Are onions necessary (not really a fan), and garlic (not sure if we have that)
3) What's aldente mean?
4) Stir in the sauce - does that mean the tomatoes etc., or an actual sauce?[/QUOTE]

Depends how much you eat. Bit big for one I think

yes onions are pretty much essential but if you don't like them sub mushrooms or whatever you do like. It will need more herbs and seasoning though, cos the onion flavour is strong and it might be a little bland without.

Al dente just means soft but not soggy. With a bit of resistance to the tooth

The tomato mess is the sauce. It is not really liquid like a commercial sauce but it doesn't have to be. You don't need anything else for this

I could give you a more summery one with lemons if you'd like?

Garlic is not crucial. In fact for pasta nothing is crucial it is just using what you have really

TonyMontana1638 · Post by **TonyMontana1638** » Sat Feb 18, 2006 9:26 pm

[QUOTE=dj_venom]Oh yeah, I know he's still good, and a great dunker, I just mean, him as a person, he is pathetic. I wonder if there was any under the table deals going on with the Nets...[/QUOTE]

You know I hadn't even thought of that, but it's possible; if there's anybody in the league who'd do a thing like that it's vince. Or latrell spreewell, but don't get me started on him...

Hahaha this is great, how did DJV go from making a sandwich to cooking an elaborate pasta dinner? :laugh:

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:29 pm

Not elaborate, Tony. Half an hour probably

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 9:29 pm

No, I said I don't want to have another sandwich, I want something good

.

Sub mushrooms... that's even worse

. I'll just add cheese, that should make up for it.

How do I know when it is aldente (time or look etc.)

Nah, this one sounds great.

Thanks Fiona, I'll get started soon

.

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:33 pm

Just fish a bit out and eat it. If it is cooked but still resistant it is ready

If you have bacon, then grill or fry that till it is crisp and then chop it up and add it. That has a strong flavour and will compensate for the onions. Or anchovies - even canned tuna. Whatever.

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 9:35 pm

Bacon... I might try that...

Well, now all that remains is to start cooking!

Thank you heaps Fiona, can't wait to start cooking

... and make Tony jealous

.

So I'll seeyas later, and I'll be back to let you know how it went

.

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:38 pm

Bye DJ. I hope you like it - you might not given what I now know about your tastes. Should have checked that before I suggested anything

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 9:40 pm

What? What makes you think I won't like it?

Of course I'll like it, it's pasta, and it's homemade, what could be better?

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:46 pm

Try it and see. I like it but I don't really ever cook without onions. I'd make ice cream with onions if I could

It's time I went to bed. Think it is safe to switch this machine off?

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 9:48 pm

Hahaha, well sorry to say, you wouldn't find me queueing up for a taste.

I should think so, and I hope so.

Goodnight Fiona, and I'll be sure to let you know how it goes

.

And now that everyone is gone, I can stall no longer, it's time to cook!

Fiona · Post by **Fiona** » Sat Feb 18, 2006 9:49 pm

Night, DJ

TonyMontana1638 · Post by **TonyMontana1638** » Sat Feb 18, 2006 10:03 pm

Bye DJV! Tell me how it is, I'm interested to know if Fiona truly can cook too...

Anyways I've gotta go out for the evening too, goonight Fiona!

dj_venom · Post by **dj_venom** » Sat Feb 18, 2006 10:42 pm

Well, while you are still here, let me tell you, it's bloody BRILLIANT!

I'll post up a picture soon

.

Ravager · Post by **Ravager** » Sun Feb 19, 2006 5:07 am

You're going to post a picture of a plate of pasta?

And Hi to the collected lurker types...

Fiona · Post by **Fiona** » Sun Feb 19, 2006 5:08 am

Hi Rav. Computer is still working

Ravager · Post by **Ravager** » Sun Feb 19, 2006 5:14 am

Excellent.

Long may it last!

So, how are you today?