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pastalaya question
Posted on 9/18/14 at 10:19 pm
Posted on 9/18/14 at 10:19 pm
Making a Pastalaya this saturday and I've never done it in a large pot. It's a 10 gallon pot..how much pasta do I need to use?
TIA
TIA
1
Posted on 9/18/14 at 10:20 pm to Adam4LSU
If only we had a calculator to help in these situations.
calculator
calculator
This post was edited on 9/18/14 at 10:23 pm
Posted on 9/18/14 at 10:25 pm to fightin tigers
Y'all don't have to be that sarcastic, ya know.
But yeah, the answer's in the Jambalaya Calculator.
But yeah, the answer's in the Jambalaya Calculator.
Posted on 9/18/14 at 10:27 pm to Stadium Rat
fightin tiger is an a-hole so.
Posted on 9/18/14 at 11:06 pm to KosmoCramer
shite I didn't have the latest version.
thanks assholes
quote:was not in my version
The liquid should be about 1.25 quarts per pound of pasta. The exact amount will vary between 1 quart per pound of pasta and 1.5 quarts per pound. How much you use will dependi on how soft you like your pasta, what type of pasta you use, and how long you keep the pot covered.
thanks assholes
Posted on 9/19/14 at 8:17 am to Adam4LSU
I use a 32oz box of broth for each pack of pasta and it works every time. Throw a small can of cream of mushroom in there to thicken it up a lil bit, too. You can always add liquid, so don't get too crazy with it. Add it if you need it.
Posted on 9/19/14 at 8:30 am to Adam4LSU
can't wait!!!
Posted on 9/19/14 at 8:36 am to Stadium Rat
Stadium rat, much thanks again for the jambalaya calculator. I'm happy that you are using the same recipe from the Gonzales thread and have adapted it to pastalaya. I've been wanting to make some pastalaya, so this is perfect.
Posted on 9/19/14 at 8:18 pm to SUB
I may cook one tomorrow. Its been a while since I cooked one.
Posted on 9/19/14 at 9:37 pm to SUB
Thanks. I'm going to talk to an interesting guy from St. James Parish tomorrow that claims he knows the guy that created the first pastalaya in the area 25 years ago.
Posted on 9/19/14 at 11:49 pm to Stadium Rat
quote:
'm going to talk to an interesting guy from St. James Parish tomorrow
Those guys from St. James and the River Parishes put "Cream of Everything" in their pastalaya. A little different than the traditional Gonzales flavor, but still very, very good. Thats the beauty of pastalaya. Its really hard to mess up and tastes good no matter whats in it.
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