-=> Ben Collver wrote to Dave Drum <=-

 DD> H & S is my personal way to rate Chinese restaurants.

 BC> Nice tip!

 BC> I know a teenager who does the same thing with Mac & Cheese.
 BC> They don't trust a restaurant that butchers something so
 BC> basic as Mac & Cheese.

I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n 
yellow powder I'm more like to use the macaroni for something like chilli
mac and the yellow cheezoid podwer to enhance au gratin potatoes or the
like. Or to make my Rustic Italian Cheese Bread.

If doing tarted up pasta I really like this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fusilli w/Pistachio Pesto
 Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
      Yield: 5 Servings
 
MMMMM---------------------------PESTO--------------------------------
    1/2 c  Shelled, peeled, unsalted
           - pistachios; + a handful,
           - rough chopped, reserved
           - for scattering over each
           - portion *
      3 tb Lightly toasted, blanched
           - almonds
      1 c  (packed) fresh basil leaves
    1/2 c  (packed) fresh flat-leaf
           - parsley leaves
    1/2 c  Good quality extra-virgin
           - olive oil
    1/2 ts Sea salt
           Fresh ground pepper; white
           - or black

MMMMM---------------------------PASTA--------------------------------
      1 lb Fusilli, penne or gemelli
      2 tb Salt
      3 tb Fresh grated Parmigiano
           - Reggiano or grana padano;
           - plus additional for table
 
  In a food processor, combine the pistachios, almonds,
  basil, parsley, olive oil, salt and pepper. Process,
  pulsing every few seconds until the mixture is blended
  but still has a slightly grainy consistency. Take care
  not to over-grind to avoid a paste-like result. Use a
  rubber spatula to transfer the pesto to a small mixing
  bowl. Press plastic wrap directly on the surface of the
  pesto and chill until you are ready to use it. For best
  results, use it within several hours of preparing.
  
  If you need to make it far in advance, proceed as above,
  transfer the pesto to a freezer container and cover with
  a thin film of olive oil; press plastic wrap directly on
  the surface and seal the container. When ready to use,
  thaw and continue with the recipe as below.
  
  Bring 5 quarts water to a rolling boil. Add the salt and
  the pasta at the same time. Cook precisely as indicated
  on the package directions. Just before draining, set
  aside 1/2 cup of the pasta cooking water. Drain the
  pasta; while it is still dripping wet, return it to the
  pan. Add the\ pesto and the 3 tablespoons grated cheese,
  blending well with a wooden spoon and working in a few
  tablespoons of the reserved cooking water or more, if
  needed, to loosen up the sauce and coat the pasta evenly.
  Transfer to individual plates and scatter the chopped
  pistachios over each.
  
  Pass additional grated cheese at the table.
  
  * If the membrane of the pistachios doesn't peel off
  easily after rubbing them with your fingers, blanch
  them in boiling water for about 1 minute. Drain, shock
  in cold water, and dry the nuts in a paper towel. Toast
  them lightly, and when they cool, peel off any skins that
  haven't come off.
  
  Recipe by: Julia della Croce
  
  Serves 4 to 6
  
  From: http://www.npr.org
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... You never really learn to swear until you learn to drive.
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