ryvita ideas

[Gillthepainter Profile Website]

Sue.
Looks like you are on point. Jamie O'lover is doing nduja spaghetti and vongole on Channel 4 tonight 8pm.
Quick n easy. I'm not sure he does anything else, does he?

https://www.facebook.com/jamieoliver/vi ... 578669807/

Think I might watch, if there's not a programming clash.

[jeral Profile]

Thanks for the heads up Gillthepainter. I'd never heard of nduja so we'll hopefully see what sort Jamie uses and how in a pasta dish if its sold (or also sold) as a spread.

@mark111757: I'll report back after the prog if I glean anything you might find helpful, although it would be the blind leading the blind, doh!, so hopefully a more knowledgeable person would know more about the nduja that you can get in the US than I.

[mark111757 Profile]

Thanks guys......I did not see any extra listings for the show. So the king of stylee is back. I will check it out when it hits the down load circuit...

[mark111757 Profile]

There is product called nduja for fa sale at Walmart.com

[jeral Profile]

mark111757, Here goes:
The Italian nduja Jamie used looked like a small slab of squashy sausage mix, decidedly paprika red coloured. (To me, the texture looked like an ordinary soft sausage mix before it's put into a skin.) He said it included different types of pork (I don't know if he meant the cuts or cured or both) plus lots of spicing.

Jamie pulled little bits off and briefly melted them down to "nothing" in a hot frying pan, the intention being to use the resultant oily mush for a flavour coating when he stirred/tossed the cooked clams and linguine in it. So there were no discrete slices or chunks of nduja in the finished dish (that I could see).

I'd think your locally available spread looks similar, but I've no idea if it'd be genuine Italian, or if it would make much taste difference if it weren't since Jamie equated nduja with chorizo anyway so it can't be that special, just Italian not Spanish. Presumably USA-made wouldn't carry the wasteful transcontinental air miles or shipping cost either.

HTH

PS: Might want to check if yours is "Ready to eat" or needs cooking, as chorizo can be either.

[Stokey Sue Profile]

I didn't warch Jamie, but your description of nduja as having the same squidgy texture as raw sausage meat is spot on.

The Walmart stuff looks good Mark

I've had both UK and Italian made nduja in London, it varies a bit but it's always quite strongly flavoured and soft

In my experience (eaten it in Minorca and Mallorca) Sobresada is a bit less spicy and a bit more coarsely ground, though not chunky.

[Luca Profile]

Has anybody tried the protein red quinoa and sesame Ryvita? I saw it in the shops for the first time last week.

[Renee Profile]

I'll watch out for that one, Luca. I used to like the sesame Ryvita, but have been buying the Sweet Onion Ryvita recently.

My vegetarian friend from many years ago used to buy Tartex vegetarian paté and remembering that, I've been buying the Tartex Mushroom Paté in a tube and it's gorgeous. Lots of umami flavours! Holland & Barrett stock it and Sainsbury's.

[Gillthepainter Profile Website]

Luca, not yet, but I certainly will.

Cripes, Renee.
I've never heard of it before. Our H&B is in the shopping centre, I'll walk through it today on my way into town.