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RodinBangkok
BBQ Super Fan
Joined: 30 Dec 2006
Posts: 491
Location: Bangkok Thailand
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 Posted: Jan 02 2015 Post subject: |
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A hint for keeping your cut pasta neat and separted:
Take a piece of pvc, or aluminum conduit, or a broom stick, then open a couple kitchen drawers a few inches, one on each end of your counter area, and place the rod across the drawers, then drape your pasta over the rod straight out of the cutter.
Thanks for the post everything looks good!
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jess
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 1854
Location: Fl.
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| Posted: Jan 02 2015 Post subject: |
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| Great looking cook. I don't know about anyone else but that olive salad screams Muffuletta to me... |
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jeepdad
BBQ All Star
Joined: 21 Sep 2008
Posts: 5569
Location: Stafford, Virginia (Transplanted Tarheel)
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| Posted: Jan 02 2015 Post subject: |
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T00lman, not sure will check next time I'm at the seafood counter.
Thanks Troy. Everyone is much better. The salad is dang good.
RodinBangkok Thanks for the idea!
jess Had to google muffuletta....I think you're right! |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 03 2015 Post subject: |
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| jess wrote: | | Great looking cook. I don't know about anyone else but that olive salad screams Muffuletta to me... |
There are ,and have been, many brands of Olive Salads on the market, such as these:
I have never bought (Or even tasted) any of these and I couldn't even Guess what a "Muffuletta" was...Never heard of it!  
My Family has been preparing this recipe for Three Generations, Mine being the third. 
I would imagine that the bottled variety shown above can be used for many purposes...I use only my freshly prepared Sicilian Olive Salad for the Hot Smoked Salmon that I prepare.
I have posted My Family's recipe here several times for others to use and enjoy and it seems that it has been well received.
The cost for a 32 oz. jar of these range from $11.99 to $29.99.
Being of Sicilian heritage on both my mother and Father's side, I grew up with Freshly prepared food on the table -Always! 
Some folk use bottled versions of Pasta Sauce...I make My own. Some Folk purchase Canadian Bacon...I cure and smoke my own...(Thank You Rick!  ) Some Folk prepare Pulled Pork in their Crock Pot...I prefer to smoke cook pork butts or shoulders and...You Guessed It...Make my own.
I've stated it here on these Forums more than once...
"The Proof of the Pudding is in the Eating."
So , If Italian Olive Salad in used in the preparation of a Muffuletta...It looks like I'll have to learn to...
MAKE MY OWN!
Best Regards,
Tony
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jess
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 1854
Location: Fl.
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| Posted: Jan 03 2015 Post subject: |
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| Tony wrote: | | jess wrote: | | Great looking cook. I don't know about anyone else but that olive salad screams Muffuletta to me... |
There are ,and have been, many brands of Olive Salads on the market, such as these:
Tony don't get them all in a bunch, my comment was meant as a compliment, I have had many commercial olive salads, & a couple of my own. The main players in a muffaletta are the bread, & the olive salad,yours sounded great. I might be a Fl. cracker but I make my own salad dressings. All the best...
I have never bought (Or even tasted) any of these and I couldn't even Guess what a "Muffuletta" was...Never heard of it!
My Family has been preparing this recipe for Three Generations, Mine being the third.
I would imagine that the bottled variety shown above can be used for many purposes...I use only my freshly prepared Sicilian Olive Salad for the Hot Smoked Salmon that I prepare.
I have posted My Family's recipe here several times for others to use and enjoy and it seems that it has been well received.
The cost for a 32 oz. jar of these range from $11.99 to $29.99.
Being of Sicilian heritage on both my mother and Father's side, I grew up with Freshly prepared food on the table -Always!
Some folk use bottled versions of Pasta Sauce...I make My own. Some Folk purchase Canadian Bacon...I cure and smoke my own...(Thank You Rick! ) Some Folk prepare Pulled Pork in their Crock Pot...I prefer to smoke cook pork butts or shoulders and...You Guessed It...Make my own.
I've stated it here on these Forums more than once...
"The Proof of the Pudding is in the Eating."
So , If Italian Olive Salad in used in the preparation of a Muffuletta...It looks like I'll have to learn to...
MAKE MY OWN!
Best Regards,
Tony |
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jess
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 1854
Location: Fl.
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| Posted: Jan 03 2015 Post subject: |
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Tony, Don't get them all in a bunch, my reply was a compliment. The main players in a mufaletta are the bread, & the olive salad. Your's sounded like a great mix to me. Just for what it's worth - if I want salad dressing I know what eggs, oils ,acids,& spices are. All floridian rednecks don't use Miracle Whip...  |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 03 2015 Post subject: |
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| jess wrote: | | Tony, Don't get them all in a bunch, my reply was a compliment. The main players in a mufaletta are the bread, & the olive salad. Your's sounded like a great mix to me. Just for what it's worth - if I want salad dressing I know what eggs, oils ,acids,& spices are. All floridian rednecks don't use Miracle Whip... |
Jess: If You are referring to my Panties, I don't wear them anymore; They get all Bunched Up!
Yes Brother, I realized You were indicating that Jeepdad's
concoction would be a Great Augment to a Muffuletta.
My post was NOT directed towards You at all,Jess- I was just pointing out in to all who read the General BBQ page that not all Olive Salads are Created Equal!
In Sicily, these sammiches are called "Mofleta." I guess it's possible that the terminology got a bit misdirected during the translations.
So, To clarify- I apologize if it seems that my post was derogatory...Those here who know me well can vouch that I do not purposely ruffle feathers for any reason.
It's all Good Jess-Carry On , Brother!
Best Regards,
Tony
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Jan 03 2015 Post subject: |
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Holy Cr@p Dan....that is one pile of tasty looking pics you posted....
I am a huge pasta fan......and fresh made is the way to go when you have the time.
I always look forward to seeing what you come up with to feed that sweet tooth of yours.
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 04 2015 Post subject: |
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What Rick Said X 2!
(Sorry I got off track with the Muffuletta Issue, Dan!  My Bad)...
But C.B. is Right on the $ about fresh Pasta...Once 'Ya get a
taste of the "Good Stuff", it's He!! goin' back to what 'Ya always had!
Nice Work, Jeepdad...Keep 'em Comin'...We'll be Here!
Best Regards,
Tony
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jess
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 1854
Location: Fl.
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| Posted: Jan 04 2015 Post subject: |
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| Good thing I don't have feathers. Your olive salad still sounds great for a Cajun sub, po-boy, hero, etc. You post some of the best looking chow on the Ring. BTW - salmon is great ( but pricy in Fl.)- maybe I can send you some of my smoked mullet & bacon spread... |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 04 2015 Post subject: |
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| jess wrote: | | Good thing I don't have feathers. Your olive salad still sounds great for a Cajun sub, po-boy, hero, etc. You post some of the best looking chow on the Ring. BTW - salmon is great ( but pricy in Fl.)- maybe I can send you some of my smoked mullet & bacon spread... |
Hmmmmn...Smoked Mullet & Bacon Spread ...Even trade for Smoked Salmon?  Hmmmn?
Gotta' Think About This One,Brother. 
Best Regards,
Tony
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