Tinfoil Chef

I made a dish the other day following a recipe found online and had another one of those times where I got to learn something the hard way.

This dish combined, among other things, pasta and potatoes. My wife and I had high hopes for this because it smelled so good in the slow cooker. What I *should* have done was adjust the recipe and stop short of adding any pasta to it.

What I ended up doing was discovered that there was no macaroni around and substituted Penne instead. The pasta was added about a half hour or so before the end of the cooking time. By the time it was done, those seemingly small Penne tubes had swelled to a proportion that I honestly don’t remember seeing before. It looked large enough to be used as a sheath over a CAT5e network cable.

To make a long story short, it turned out to be a tasteless disaster. Between the pasta and the potatoes, the thing was really starchy and loaded to the gills with carbs. The noodles began to disintegrate and several other ingredients were literally lost, almost impossible to find.

The moral of the story is that if a recipe has potatoes in it, you want to be very careful about whether or not to add any kind of pasta to it.

Technorati Tags: potatoes, disaster, carbs, pasta, starches, slow cooker

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