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I'm going to Italy and Greece next week, so I'm grateful for the two years of French I took in high school that will inevitably come in useful not at all, and I know to not go to this place:
Anywhere else I should be avoiding?
I'm curious...what is your favorite food complement to beer?
I would think anything greasy and/or salty in general would do. But I'm curious about specific foods in your guys' experience. I'm hoping to get some suggestions and recommendations so I get ideas for this summer.
This is the place to post your classic cup images.
Solo is a long-time manufacturer and restaurant supplier specializing in disposable foam products. There are other brands to be sure.
Their most iconic design is the "Solo Jazz" cup (thanks roasty), pictured below. You can also post classic sugar, salt & pepper, and condiment packet images -- anything for the consumer-on-the-go.
Also, be on the lookout for the ultra-rare, orange cup. You've seen it in movie theaters on Seinfeld. We do not know the name of this cup.
FETTUCINE ALLA PRIMAVERA WITH ASPARAGUS AND SMOKED TROUT
decent bunch of spring onions
5-6 asparagus spears (not just the tips)
couple of decent handfuls of frozen garden peas
half a pack of dry fettuccine/linguine
good few sprigs of fresh mint
good few sprigs of fresh basil
350g of smoked trout or mackerel
pint of milk
salt and pepper to season
you'll need a hand blender.
get a decent kettle of water on the boil.
meanwhile roughly chop the spring onions, asparagus, and half the mint and basil. discard the bottom inch or so of the asparagus spears, which is woody and tough. leave the asparagus tips intact.
get some oil on a medium heat in a decent pan with tall edges, and get the water into a pot and on the boil.
fry the spring onions, add the asparagus after a minute, and then the milk, peas and the chopped mint and basil about two minutes later. season liberally with salt/pepper.
now get the fettuccine cooking, it takes about 11 minutes. season the boiling water liberally with salt.
add about two tablespoons of flour to the veg/milk mix, then stir, reduce to a low heat and simmer. use the hand blender to blend about a third of the veg into the sauce. it'll start to thicken up nicely. after a few minutes, add the flaked fish.
when the pasta is done, strain it but save about half a cup of the starchy pasta water, and add that to the pan with the sauce. simmer for another minute or two. the starcy water will make it all silky and glossy and chef-y.
mix the pasta and the sauce in a big bowl and garnish with the parmesan and the remaining mint and basil.