Yep. Not too much oil, but yes you do need some.
Ya, for sure. We do ours in a non-stick pan, with a little water and a lid. No flip, but a nice soft egg with a runny yolk. It's almost like a flat poach.
So glad you found them and enjoy them!!ElaineB852835 wrote: ↑ Thank you @bonterra for this recommendation: we tried the lemon-ricotta pasta from Costco this past week--it's delicious. We enjoy it warm or cold.
I was looking forward to seeing pictures of your chicken wings!
I'm going to Costco this week. Is it located where the other pastas and vegetarian foods are in refrigerated section by vegetable fridge?
I find using the beer can stand all the juices stay in the stand and not all over your roasting tray...tried spatch cocked by buying the premade Keg ones at Costco and I would say equal crispy...never going back to traditional rack roasting again unless someone has a sure fire way as flipping it still gets one end soggy.
Yup, that's exactly where they are.hierophant wrote: ↑ I was looking forward to seeing pictures of your chicken wings!
I'm going to Costco this week. Is it located where the other pastas and vegetarian foods are in refrigerated section by vegetable fridge?
Interesting you mention eating them hot or cold. I've been doing both, hot with a butter wine sauce and cold with a lemon vinaigrette. I find serving cold brings out the lemon flavour more intensely.ElaineB852835 wrote: ↑ Thank you @bonterra for this recommendation: we tried the lemon-ricotta pasta from Costco this past week--it's delicious. We enjoy it warm or cold.
Had it for dinner tonight...yum! I just had plain with some butter as per instructions and garden. It's very good, thanks for letting us know about it.
Yes, I've wondered the same myself. It's a very concentrated lemon flavour, usually when lemon is that concentrated it gets bitter. The pasta filling is almost sweet, especially if eaten cold. Kind of a bit candied.hierophant wrote: ↑ Had it for dinner tonight...yum! I just had plain with some butter as per instructions and garden. It's very good, thanks for letting us know about it.
The strong lemon flavour and aroma does make me question if it's real or artificial flavouring though.
bonterra wrote: ↑A very peppery full meal salad. Bed of arugula and watercress. Lots of sliced radishes. Hot smoked salmon flaked and more of those lemon ricotta mezzaluna. Chives and dill topping with a lemon vinaigrette. Red onion.
Side was a cucumber salad with lots of dill and. a sour cream yogurt dressing.
Damn y’all hyping it up. Makes me want one now too!ElaineB852835 wrote: ↑ Thank you @bonterra for this recommendation: we tried the lemon-ricotta pasta from Costco this past week--it's delicious. We enjoy it warm or cold.
You all probably should hoard the stuff because with Costco you never know how long that item will be stocked.bonterra wrote: ↑ Yes, I've wondered the same myself. It's a very concentrated lemon flavour, usually when lemon is that concentrated it gets bitter. The pasta filling is almost sweet, especially if eaten cold. Kind of a bit candied.
It's given me the idea the pasta might be good with fruit in a salad, like blueberries or strawberries.
The pasta tastes like a lemon dessert that I've had but I can't place my finger on it. I prefer spicy and savoury over sweet for mains, so I can only see myself eating this occasionally and on its own (I wouldn't eat it with vegetables or protein)...I had my garden salad beforehand. Let us know how the fruit goes with it.bonterra wrote: ↑ Yes, I've wondered the same myself. It's a very concentrated lemon flavour, usually when lemon is that concentrated it gets bitter. The pasta filling is almost sweet, especially if eaten cold. Kind of a bit candied.
It's given me the idea the pasta might be good with fruit in a salad, like blueberries or strawberries.
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