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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Mar 24, 2004
Page
8
Quick kitchen guide for families on the run explains pasta portions per person, cooking ratios, and storage tips. It covers boiling water amounts, salt use, not adding oil, avoiding rinsing, and handling mixed brands for even cooking.
Reheat cooked pasta by warming in boiling water or microwave to warm through. Reserve some cooking water to smooth sauce, drain, and toss. For larger portions use a double boiler. Lasagna casseroles freeze well up to two months, thaw and bake from frozen 15 to 20 minutes longer.
A list of ingredients for shrimp linguine includes medium shrimp, olive oil, onion, garlic, crushed red pepper, fish bouillon or stock, clam juice, linguine pasta, cooking water, parsley, fresh basil, salt, and grated Parmesan cheese. The quantities specify 1 to 6 units across items with herbs and seasonings.
This excerpt outlines a traditional fettuccine al ragù style sauce with ground meat, vegetables, milk, and tomatoes. It covers browning meat, simmering with milk, adding tomatoes, and long slow cooking for depth of flavor, plus directions for cooking pasta and finishing with cheese. It also includes two other pasta sauces with mushrooms and aglio e olio style notes and basic nutrition data from Cook's Illustrated Italian Classics.
Peter Sichel notes that Gary Twining blends terroir with personality forged by weather and quality shaped by man in his winemaking approach. The remark emphasizes a crafted balance of place, character, and craft in the wine.
Lake Erie's moderating effect shapes the region's wine potential. Terroir factors including soil, slope, sun, and frost free days converge to support vinifera vines, with Dr Konstantin Frank advancing New York viticulture in the 1950s. The lake delays budding, protects against winter kill, and extends the growing season, enabling profitable vinifera production alongside labrusca and hybrids.
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