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Post by steveinthecity on Mar 18, 2017 0:18:41 GMT -8
I love ravioli. My wife calls it "dog food". I'm still planning to buy a can of the Chef Boyardee stuff, but my local store isn't carrying it. I haven't had it in years. Liked it as a kid, though. |
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Post by Bats on Mar 18, 2017 0:28:09 GMT -8
I love ravioli. My wife calls it "dog food". I'm still planning to buy a can of the Chef Boyardee stuff, but my local store isn't carrying it. I haven't had it in years. Liked it as a kid, though. I'll eat any old ravioli. Fresh, tinned, homemade, restaurant... The tinned stuff is great if you add a smidge of white pepper to give some pep. Just a smidge, mind. You don't want to be adding loads  Anyone else use white pepper? I prefer it to black pepper, particularly on eggs or in mash potato. |
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Post by steveinthecity on Mar 18, 2017 0:58:48 GMT -8
I'm still planning to buy a can of the Chef Boyardee stuff, but my local store isn't carrying it. I haven't had it in years. Liked it as a kid, though. I'll eat any old ravioli. Fresh, tinned, homemade, restaurant... The tinned stuff is great if you add a smidge of white pepper to give some pep. Just a smidge, mind. You don't want to be adding loads Anyone else use white pepper? I prefer it to black pepper, particularly on eggs or in mash potato. I was thinking more along the lines of adding baby brown Crimini mushrooms and some parmesan/Asiago to spruce up the dish. I don't think I've ever used white pepper. |
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Post by Bats on Mar 18, 2017 1:26:53 GMT -8
I'll eat any old ravioli. Fresh, tinned, homemade, restaurant... The tinned stuff is great if you add a smidge of white pepper to give some pep. Just a smidge, mind. You don't want to be adding loads Anyone else use white pepper? I prefer it to black pepper, particularly on eggs or in mash potato. I was thinking more along the lines of adding baby brown Crimini mushrooms and some parmesan/Asiago to spruce up the dish. I don't think I've ever used white pepper. It's spicy  |
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Post by steveinthecity on Mar 18, 2017 1:47:56 GMT -8
I was thinking more along the lines of adding baby brown Crimini mushrooms and some parmesan/Asiago to spruce up the dish. I don't think I've ever used white pepper. It's spicy I'll have to buy some and try it. I like spicy in general. |
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Post by Bats on Mar 18, 2017 1:50:22 GMT -8
It's spicy I'll have to buy some and try it. I like spicy in general. Just don't get it up your nose  |
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Mar 18, 2017 6:12:25 GMT -8
White pepper is for when you don't want to see black pepper flakes in your food. I am gauche enough that I don't care if my white mashed potatoes has black flakes in them. |
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Post by Jimmers Nice Guy on Mar 18, 2017 9:40:47 GMT -8
I'll eat any old ravioli. Fresh, tinned, homemade, restaurant... The tinned stuff is great if you add a smidge of white pepper to give some pep. Just a smidge, mind. You don't want to be adding loads Anyone else use white pepper? I prefer it to black pepper, particularly on eggs or in mash potato. I was thinking more along the lines of adding baby brown Crimini mushrooms and some parmesan/Asiago to spruce up the dish. I don't think I've ever used white pepper. the only thing proper to add to tinned ravioli is American cheese slice! ps mushrooms...  |
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Post by Bats on Mar 18, 2017 9:50:07 GMT -8
White pepper is for when you don't want to see black pepper flakes in your food. I am gauche enough that I don't care if my white mashed potatoes has black flakes in them.  |
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Post by Bats on Mar 18, 2017 14:02:14 GMT -8
Bangers & mash, with white pepper in the mash, of course. Served with green beans, gravy and a nice cold beer.
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Post by steveinthecity on Mar 18, 2017 23:48:00 GMT -8
I was thinking more along the lines of adding baby brown Crimini mushrooms and some parmesan/Asiago to spruce up the dish. I don't think I've ever used white pepper. the only thing proper to add to tinned ravioli is American cheese slice! ps mushrooms... OMG! Mushrooms are one of my most favoritest things! Fried, raw, sautéed, first option on pizza, Cream of Mushroom soup...I like it all. I'm wanting more than a cheese slice. That seems underwhelming at best. Maybe I can make a sandwich out of it?  How much am I spending, $2 - 2.50 on a can? |
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Post by Jeffro on Mar 19, 2017 5:02:12 GMT -8
I'm still planning to buy a can of the Chef Boyardee stuff, but my local store isn't carrying it. I haven't had it in years. Liked it as a kid, though. I'll eat any old ravioli. Fresh, tinned, homemade, restaurant... The tinned stuff is great if you add a smidge of white pepper to give some pep. Just a smidge, mind. You don't want to be adding loads Anyone else use white pepper? I prefer it to black pepper, particularly on eggs or in mash potato. About 30 years ago, my dad decided he wanted to make this white pepper chicken dish he found in a cook book. He put so much pepper in it that it was inedible. We had to throw it out.  |
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Post by Jimmers Nice Guy on Mar 19, 2017 6:31:42 GMT -8
the only thing proper to add to tinned ravioli is American cheese slice! ps mushrooms... OMG! Mushrooms are one of my most favoritest things! Fried, raw, sautéed, first option on pizza, Cream of Mushroom soup...I like it all. I'm wanting more than a cheese slice. That seems underwhelming at best. Maybe I can make a sandwich out of it? How much am I spending, $2 - 2.50 on a can? Should be around a buck. The sauce is so sweet,even salt and pepper mcan ruin the taste.One of those things I just leave alone.But,whit bread and margerine on the side goes well. |
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Post by Bats on Mar 19, 2017 7:08:23 GMT -8
I'll eat any old ravioli. Fresh, tinned, homemade, restaurant... The tinned stuff is great if you add a smidge of white pepper to give some pep. Just a smidge, mind. You don't want to be adding loads Anyone else use white pepper? I prefer it to black pepper, particularly on eggs or in mash potato. About 30 years ago, my dad decided he wanted to make this white pepper chicken dish he found in a cook book. He put so much pepper in it that it was inedible. We had to throw it out.  That's the problem with white pepper... it's so fine you have to be really sparing. Interestingly, because of that it can also be used to keep unwanted pets off the lawn. Just sprinkle some around the perimeter every few days and cuts down the visitors. |
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Post by Bats on Mar 19, 2017 7:11:01 GMT -8
OMG! Mushrooms are one of my most favoritest things! Fried, raw, sautéed, first option on pizza, Cream of Mushroom soup...I like it all. I'm wanting more than a cheese slice. That seems underwhelming at best. Maybe I can make a sandwich out of it? How much am I spending, $2 - 2.50 on a can? Should be around a buck. The sauce is so sweet,even salt and pepper mcan ruin the taste.One of those things I just leave alone.But,whit bread and margerine on the side goes well. I haven't heard anyone say "margarine" in years It's all low fat spreads with polyunsaturates these days. |
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