Just for the record, you don't have to feel obligated to practice BBP when
I'm around. BBB is okay – but there is a limit to how much oat bran anyone
(by that I mean ME) should eat.
But, please do pursue this new mission in your life – and keep us posted on
your progress. Photos of your culinary adventures are always welcome (except
the one of your bunny cake last Easter – OMG!).
JuJu
On 10/19/07, Bob Morgen wrote:
>
> What do you mean, no good bakeries? I saw the pictures of the deep-fried
> apple uglies. What more could you want?
>
> The linguini fruit de mar, while suffering from linguistic confusion
> bordering on schizophrenia, contains the highest ratio of seafood to pasta I
> have ever seen in a restaurant. It is positively Atkinsian in its dearth of
> carbs relative to proteins.
>
> As we all know, good American cooks are only supposed to put a little
> sauce on their pasta so we can be more like the Italians. There is some
> point to this when the pasta is well prepared. But we also know in our heart
> of hearts that when faced with the choice of eating one more prawn or one
> more spoonful of spaghetti, the prawn usually wins. Sharon will of course,
> disagree with this on principle, but hear me out.
>
> So now the NY TImes is telling us to go back to the old ways. Instead of a
> tiny bit of sauce on a big bowl of pasta we are supposed to cut the pasta
> quantity in half and drown the pasta in tomato sauce. This is because
> tomatoes are a "good" vegetable but pasta is made of nasty refined white
> flour that is nutritionally equivalent to an Oreo cookie. Or so they want us
> to believe.
>
> Before this gets out of hand, it may be time to invent Bob Bran Pasta
> (BBP). For those of you who have lived in ignorance. Bob Bran Bread (BBB)
> was invented many years ago to supply the QB's need for increased fiber
> whilst not compromising on texture or flavor of the bread. A major
> breakthrough occurred about 5 years ago with the production of the first Bob
> Bran Artesinal Breads which mimic (and perhaps surpass) the classic French
> pain Poilane. The secret of BBB is the proper balancing of oat bran (high
> high-fiber, low-flavor meal) with wheat gluten proteins for structure and
> rise. Too much of one and you get a brick. Too much of the other and you
> get a cardboard chew.
>
> Bob Bran Pasta presents new challenges. We will have to mill the oat bran
> to varying degrees to see the effect. And it will be interesting to see if
> the oat bran cooks sufficiently in fresh pasta. We may need to pre-cook the
> bran before rolling out the pasta.
>
> But at last my life has meaning and direction again! Long Live BBP!
>
> -Bob
>
> On 10/19/07, Dianne Ellsworth < ellswortha@earthlink.net> wrote:
> >
> > The ride sounds good.
> > QB must be desolate to go so long without a good bakery in sight or
> > smell. You must plan these trips more carefully.
> > And piles of seafood, even with linguini underneath, do not substitute
> > for baked goods. I bet she wasn't fooled for one minute.
> > Dee
> >
> > —–Original Message—–
> > >From: boogkb@tmo.blackberry.net
> > >Sent: Oct 18, 2007 5:31 PM
> > >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack > > >
> > >Subject: BSMA
> > >
> > >18 Oct.
> > >
> > >Delaware.
> > >
> > >Wind at our backs. Fast riding.
> > >Good wide road very well paved. Dearth of coffee shops. Found one after
> > 20 miles. No good bakery for the entire trip to date.
> > >
> > >First rain of trip. 5 minutes worth.
> > >
> > >Dinner. Another day, another pile of fresh seafood. Woe is us. A
> > monster would be honored to be shot here. Probably the best preparation and
> > largest sized seafood we have had since leaving NYC.
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> >
> >
>
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