Subj : Re: Re:
To   : Tiny
From : digimaus
Date : Sun Jan 05 2025 16:58:19

-=> Tiny wrote to Digimaus <=-

 Ti> The small one.  No idea what size it is, tomato paste comes in small
 Ti> tin's here.

Same here and in the US, it's 8 ounces.

 Ti> That's a shame.  MSG is wonderful.  (Yeah yeah call me Uncle Roger)

It causes my diabetic neuropathy to flare up to the point to where it
becomes unbearable.  NSG is a neurotoxin and I am just sensitive to it.  It
also can contribute obesity since it blocks GLP-1 which makes your body 
produce
more insulin in response to food.

More about MSG and neurotoxicity (a very dry read):
https://www.sciencedirect.com/science/article/pii/S2405844024015779

"Extensive use of monosodium glutamate: A threat to public health?" (much
easier to read):
https://pmc.ncbi.nlm.nih.gov/articles/PMC5938543/

I avoid MSG as much as I can but I'm not one of those telling everyone to
avoid MSG.  I can only speak for myself on this.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: SPAGHETTI WITH CALAMARI, SCALLOPS, AND SHRIMP
 Categories: Pasta, Seafood, Main dish, Italian, Seandennis
      Yield: 6 Servings
 
      1 T  Kosher salt plus more for
           --the pasta pot
      8 oz Medium calamari, cleaned
      8 oz Dry sea scallops
      1 lb Large shrimp
    1/4 c  Extra virgin olive oil plus
           --2 T more for finishing
           --the pasta
      6    Plump garlic cloves, peeled
           --and sliced
      4 c  Cherry tomatoes, halved or
           --2 C canned Italian plum
           --tomatoes, crushed
    1/4 t  Peperoncino flakes or to
           --taste
      1 lb Spaghetti
    1/4 c  Chopped fresh basil
      1 T  Chopped fresh Italian
           --parsley
 
  Fill a large pot with salted water (at least 6 quarts water with 1
  tablespoon salt), and heat to a boil.
  
  To prepare the seafood: Cut the calamari bodies, including the
  tentacles, into ®-inch rings. Pull off the side muscle or "foot" from
  the scallops and discard. Remove the shells, tails, and digestive
  veins from the shrimp; rinse and pat dry.
  
  Heat the olive oil in a skillet set it over medium-high heat. Scatter
  in the sliced garlic and cook, stirring occasionally, until it begins
  to sizzle and color, about 1 to 2 minutes. Dump in the cherry
  tomatoes, sprinkle on the teaspoon salt and the peperoncino, and cook
  for about 5 minutes, stirring and tossing the tomatoes, until
  softened and sizzling in their juices but still intact. Start cooking
  the pasta first and the seafood right after, so they are ready at the
  same time.
  
  Drop the spaghetti into the boiling water, stir, and return the water
  to a boil. As it cooks, scatter the calamari rings and tentacles in
  the pan with the tomatoes, and get them sizzling over medium-high
  heat. Let the pieces cook for a minute or two, then toss in the
  scallops, and spread them out to heat and start sizzling quickly.
  After they've cooked for a couple of minutes, toss in the shrimp,
  ladle in a cup of boiling pasta water, stir the seafood and sauce
  together, bring to a steady simmer, and cook just until the shrimp
  turn pink and begin to curl, about 3 minutes.
  
  As soon as the spaghetti is barely al dente, lift it from the pot,
  drain briefly, and drop into the skillet. Toss the pasta and the
  simmering sauce together for a minute or two, until the spaghetti is
  nicely coated with sauce and perfectly al dente, and the seafood is
  distributed throughout the pasta. Turn off the heat, sprinkle on the
  basil and parsley, and drizzle on another 2 tablespoons olive oil.
  Toss well, heap the spaghetti into warm bowls, giving each portion
  plenty of seafood, and serve immediately.
  
  Chef's notes: "Just about every region that is touching the sea in
  Italy (fifteen out of twenty regions!) has a rendition of a seafood
  sauce to dress a quick plate of pasta. This recipe is from the region
  of Calabria, which has quite a bit of coast to fish upon, and where
  the best spicy pasta in Italy can be found. I visited Calabria during
  my travels for Lidia Cooks from the Heart of Italy, and was so happy
  to bring this dish back with me as a souvenir."
  
  Recipe by Lidia Bastianich
  
  From:
  http://lidiasitaly.com/recipes/spaghetti-calamari-scallops-shrimp-2/
  
  MM'd by Sean Dennis (1:18/200) on 14 November 2017.
 
MMMMM
 
-- Sean

.... Sevareid's Law: the chief cause of problems is solutions.
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 * Origin: Outpost BBS * Johnson City, TN (618:618/1)

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