Friday Fuck Up: Dry Pasta Salad

I thought it was a genius move. Actually, I thought it was the second genius move in just one dish.

At first I panicked when I saw only a 1/4 of a box left of the whole wheat squiggle pasta. How could I complete a proper salad for a birthday party with only a 1/4 box of pasta?! But then I spied some orzo. Who said pasta salad must only carry one type of pasta?

I thought, like I just said, that it was a pretty smart move. I compared cooking times and knew exactly when to drop each pasta into the salty cooking water. Bravo, Gansie, I said to myself. Actually, it might have been out loud.

Anyway, that worked out.

I run a mostly no-mayo zone in the kitchen. It’s not a strict rule, just something we don’t buy. (For fear that Bennett will suddenly make 14 peanut butter and mayonnaise sandwiches in a row. That’s right. I said peanut butter and mayonnaise sandwich.)

With the no mayo in my fridge, I reached for yogurt as the base. Oh, you darn nasty yorgurt. I think you fucked me.

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Green Garlic vs. Scapes

green garlic garlic-scape-600-x-3942

OK, Maids — consider this one paying you back for my missed Feed Us Back post (I never knew FuB had fans!)

Two weeks ago, I wrote about the new green garlic product that I discovered at the Food Fete. Reader Kathleen Donovan posted this comment:

Isn’t the green part of the garlic called a scape? I’ve tried pickled scapes at a Garlic Festival and they’re delicious.

I have so far ignored Kathleen’s comment because, well, I was stumped. Had the green garlic guys duped me into writing about a not-so-new product? We have, after all, covered scapes here on ES before.

A search around the Interwebs didn’t exactly clear things up, with many writers referring to green garlic and garlic scapes as the same thing. Clearly they’re similar, but my long, straight green garlic with the little blubs attached just don’t look the same as those winding, loopy scapes. Melissa Clark had a long piece in NYT about both green garlic and garlic scapes, but didn’t quite explain the difference.

Finally I found this comment from Serious Eats user bodaciousgirl that offers the best explanation I’ve seen yet:

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Feed Us Back: Comments of the Week


The third week of June somehow turned into recipe crowdsourcing week on ES and of course ya’ll were full of all sorts of suggestions — thanks!

Liza came through with some alcoholic popsicle ideas:

I was going to suggest a margarita pop or a mojito pop. OH you could try a sweat tea vodka pop?? Get some firefly and add some other stuff?? Beer Popsicles???

Yes, yes and yes. We had some disagreements in the comments about whether this is even possible, but we’re sure gonna try!

– On to the question of scapes, butter seems to be the popular choice. kate:

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Scape Grace: ES S.O.S.


ES super Commenter Nee Nee recently emailed me with the following Garden Emergency:

Remember that summer you visited and we had scapes but no idea what to do with them?  Well, I have 75 garlic plants with scapes now and I need some ideas.  Mr. Nee Nee thinks he hates them.  I think he is crazy.

I’ve already suggested scape scrambled eggs and scape pesto, and I sent Nee Nee the link to Gansie’s  Roasted Poblano and Garlic Scape dip but we need some other ideas or Nee Nee’s scape harvest will go to waste.

Sounds like a job for the ES community, right?

Your scapetastic suggestions for Nee Nee’s late spring bounty PLEASE!