Feeding the worldto clarify, my point is that "joe public" drives about in his over enginerred and simultaneously under enginerred (from a polution control aspect) vehicle, only thinking about starvation in terms of food. People used...
Badly. The recipe site will alter it to serve more, but they don't change the size of the baking container nor the time to cook it. I did the best I could to change it myself, but it came out more like my mother's souffl omelets than meringue. To serve 12 it should have been piped onto baking paper instead of cooked in a larger springform pan. It started collapsing immediately and continued until we ate it at 10 PM!
ButterwizardNo. It works a treat. The part that contains the butter is only just larger than a half-pound block, the outside being quite deceptive. Today is...
As to the alternate noodles, bean thread ones soaked and cooked briefly are fine, but slicker than spaghetti. You'd want a wetter sauce than a rag. Try my pasta al limone from the blog, keeping it the consistency of cream. There is no wheat in that, but plenty of butter and cream. There's also a wonderful Asian salad done in layers with a peanut sauce, but it isn't my own recipe so I don't have it on the blog. I can supply it with a little research. It has poached chicken, marinated cucumber, bean thread and peanuts in it. Scotti rice pasta comes in lots of shapes, which of course one needs in Italy. I so rarely eat bread I don't have alternates for it. But a thin omelet can wrap things up quite nicely, and corn tortillas can make mini-wraps, too. I think it might be interesting to experiment with potato flour to see what can and cannot be done with it, subsbreastuting egg for the gluten content?
