Brady Posted February 13, 2008 Share Posted February 13, 2008 Man, this sucks. I still can't figure out how long to cook pasta ... it's threatening my Chicken Penne in Bleu Cheese Sauce. Will post up the recipe in a bit. Link to comment Share on other sites More sharing options...
V4LG7 Posted February 13, 2008 Share Posted February 13, 2008 Link to comment Share on other sites More sharing options...
Aczwild Posted February 13, 2008 Share Posted February 13, 2008 Just watch how much you drink and how fast..... Learned that one quickly when I was out there about a month ago JDM'd All to hell Thanks Jimmy @ Hkc-Speed.com! RIP Coxx & Thanks Link to comment Share on other sites More sharing options...
Brady Posted February 13, 2008 Author Share Posted February 13, 2008 ^^^ Amateur! Link to comment Share on other sites More sharing options...
Aczwild Posted February 13, 2008 Share Posted February 13, 2008 Took me 1 night to get acclimated and a nasty hangover on the slopes JDM'd All to hell Thanks Jimmy @ Hkc-Speed.com! RIP Coxx & Thanks Link to comment Share on other sites More sharing options...
Brady Posted February 13, 2008 Author Share Posted February 13, 2008 Ok, most would prefer this with Gorgonzola, but if you prefer the strong taste of Blue Cheese, use that ... or sub some other cheese if you prefer ... Serves 1 (here you go single people) - Multiply recipe for number of people Ingredients: 1 medium/large boneless skinless chicken breast 1 tbsp Canola Oil 3/4 cup half and half 1/4 cup blue cheese/Gorgonzola/cheese-of-your-choice 1 clove garlic Salt Pepper 4 oz Penne Tomato If you live at 5000 feet, start boiling water and add your Penne, boil for 12 hours ... otherwise you can just boil the Penne for about 12 minutes In a saucepan (small) add bring the Half and Half to a boil, then simmer. Reduce by about half. Add 1 clove garlic, finely diced or pressed. Stir in your cheese of choice to thicken. Salt and Pepper to Taste. If you need to thin, add Half and Half. Cut chicken breast into small cubes, maybe about 1/2" - 1" in size. In pan, heat Canola oil to medium high heat and cook chicken about 3 minutes, or until done. Dice Tomato. Drain pasta. Serve sauce over chicken and pasta and then top with diced tomato. Link to comment Share on other sites More sharing options...
pillboy Posted February 13, 2008 Share Posted February 13, 2008 ... It is still ugly. Link to comment Share on other sites More sharing options...
Guest Gitster Posted February 13, 2008 Share Posted February 13, 2008 Dude, taste the pasta every couple minutes after 8 minutes or so. Should have a slight bite to it, then its al dente and its done. Presto. Link to comment Share on other sites More sharing options...
V4LG7 Posted February 13, 2008 Share Posted February 13, 2008 Srsly, who uses a timer to cook anything? Link to comment Share on other sites More sharing options...
Brady Posted February 13, 2008 Author Share Posted February 13, 2008 I don't so much use a timer ... it just took about 20 minutes to do the pasta. It makes it hard to finish things together to serve. I had to thin my sauce since the pasta took about 8 minutes longer than I expected. Link to comment Share on other sites More sharing options...
V4LG7 Posted February 13, 2008 Share Posted February 13, 2008 chut up and make me a waffle. Link to comment Share on other sites More sharing options...
KA81 Posted February 13, 2008 Share Posted February 13, 2008 here comes a brady edit Link to comment Share on other sites More sharing options...
Guest Gitster Posted February 13, 2008 Share Posted February 13, 2008 Link to comment Share on other sites More sharing options...
praedet Posted February 13, 2008 Share Posted February 13, 2008 There is a really good baking cookbook w/ all recipes adjusted to altitude produced by CSU. I highly recommend it as baking up here sucks... Link to comment Share on other sites More sharing options...
Brady Posted February 14, 2008 Author Share Posted February 14, 2008 Thanks Ted. I'll keep my eyes open for that. Link to comment Share on other sites More sharing options...
bsdzine Posted February 16, 2008 Share Posted February 16, 2008 hah i hear ya guys!!! i always mess things up with the altitude!!! i've learned to just cook everything for an extra 2-3 mins... but an extra 8 mins damn!!! (that's for the penne right??) but this does seem like a good recipe, and i'm SO gonna use gorgonzola cause it's the sheeeit! brian Link to comment Share on other sites More sharing options...
Brady Posted February 16, 2008 Author Share Posted February 16, 2008 Yeah, I know pasta often takes a lot longer since water boils at a lower temperature ... takes longer to actually cook stuff. I just haven't figured it out yet! The biggest problem was that in trying to keep the chicken warm, I ended up drying it out a little bit. Over all though, the recipe is silly easy to make. Link to comment Share on other sites More sharing options...
matt Posted February 19, 2008 Share Posted February 19, 2008 Add extra salt or use a pressure cooker to raise the boiling point. Or both. Link to comment Share on other sites More sharing options...
Brady Posted February 19, 2008 Author Share Posted February 19, 2008 Add extra salt or use a pressure cooker to raise the boiling point. Or both. The problem with that is you have to add like a pound of salt to a liter of water to raise the boiling point high enough. adding 58 grams of salt will raise the boiling point of water by about a half a degree Celsius per liter of water. The boiling point for water at 5000 feet is about 202° F. So to bring it up 10 degrees to 212° would require 644 grams of salt ... Per Liter!!! Not practical in cooking. Link to comment Share on other sites More sharing options...
Guest Gitster Posted February 19, 2008 Share Posted February 19, 2008 Then ******* move Link to comment Share on other sites More sharing options...
mwiener2 Posted February 19, 2008 Share Posted February 19, 2008 I had the exact same thread title with a completly different problem My Mods List (Updated 8/22/17) 2005 Outback FMT Running on Electrons Link to comment Share on other sites More sharing options...
bsdzine Posted February 19, 2008 Share Posted February 19, 2008 ^ i thought that was an inside joke or something! brian Link to comment Share on other sites More sharing options...
Brady Posted February 19, 2008 Author Share Posted February 19, 2008 I had the exact same thread title with a completly different problem You're a quick one! Link to comment Share on other sites More sharing options...
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