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2359glenn | studio - Page 571

post #8551 of 10868
Quote:
Originally Posted by Clayton SF View Post
 

 

with chopped tomatoes, chopped olives, chopped capers, diced onions and smashed anchovies.

It is called Spaghetti alla Puttanesca.


i like spaghetti alla puttanesca

i´m sicilian and i make a lot of pasta.

my wife(portuguese)makes a great lasagna(she has learned from my grand mother)

post #8552 of 10868
Quote:
Originally Posted by 2359glenn View Post
 


I will send you something to make you feel better

 

 

Thanks Glenn, very nice article!

You brought a big smile to my miserable face! 

 

Quote:
Originally Posted by alota View Post
 


i like spaghetti alla puttanesca

i´m sicilian and i make a lot of pasta.

my wife(portuguese)makes a great lasagna(she has learned from my grand mother)

 

You know Aldo the taste is good but the name sounds terrible...............

Bacalao Portugese style is one of my favourite fish dishes.

 

BTW you use some of your headphones from your speaker outputs don't you ragazzo cattivo?

 

Please go back to the technical talk, I can't take more food talk..............

post #8553 of 10868
Quote:
Originally Posted by alota View Post
 

i like spaghetti alla puttanesca

i´m sicilian and i make a lot of pasta.

my wife(portuguese)makes a great lasagna(she has learned from my grand mother)

 

I'm originally from Hawaii and grew up with a lot of Portuguese friends and neighbors. The Portuguese arrived in Hawaii from Madeira and the Região Autónoma dos Açores -- the Azores. I love food in general and was surrounded by all kinds of ethnic foods (that's Hawaii for you).

 

I enjoy Malasadas and seafood prepared in a Cataplana. Also Greek food, Italian food, Food food. Quick Stavros, fire up the grill! Get some fresh sardines ready!

 

If you're interested, here are some photos of me making last night's Spaghetti alla Puttanesca. By the way, my kitchen is the size of a postage stamp so it takes skill to maneuver around in there without knocking over a pots and pans.


Edited by Clayton SF - 2/17/14 at 11:54am
post #8554 of 10868

Sardinha assada is another favourite during the summer festivals in Lisboa.

 

Thanks for the link Clayton, it looks fantastic..........I am hungry again and it's nearly bed time.............

 

Why are you torturing me, I've done nothing!

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 90

post #8555 of 10868
Quote:
Originally Posted by rosgr63 View Post
 

 

 

Thanks Glenn, very nice article!

You brought a big smile to my miserable face! 

 

 

You know Aldo the taste is good but the name sounds terrible...............

Bacalao Portugese style is one of my favourite fish dishes.

 

BTW you use some of your headphones from your speaker outputs don't you ragazzo cattivo?

 

Please go back to the technical talk, I can't take more food talk..............

 

In PR we have two kind of bacalao, a fried one in shape or a circle and the usual chopped with onions and peppers with olive oil.  Love them both.  

post #8556 of 10868

Glenn,

 

should I wait for your new OTL design? (I can wait) I just hope it runs on 6336 Cetron too.

post #8557 of 10868

Me too George, me too........

 

Here we cooke it in tomato sauce with potatoes, black peepers, herbs and served with a rich garlic sauce.

 

BTW you also drive some of your headphones out of speaker outputs don't you?

post #8558 of 10868
Quote:
Originally Posted by rosgr63 View Post
 

Sardinha assada is another favourite during the summer festivals in Lisboa.

 

Thanks for the link Clayton, it looks fantastic..........I am hungry again and it's nearly bed time.............

 

Why are you torturing me, I've done nothing!

 

What else can I do? Got to torture you from afar. That's what friends are for. :)

 

I've run out of music ideas so I turn to food. I'm still listening to classical music. Right now I am listening to The Lark Ascending. It is beautiful to relax and cook by. Of course not with headphones on. I've got to drag my Zu Audios into my kitchen some day. The notes the violin hits will surely test your headphones range and your hearing range (herring range--food again).

 

 


Edited by Clayton SF - 2/17/14 at 12:16pm
post #8559 of 10868

Too sophisticated for me.

 

I am a simple person remember.............

 

Enjoy my friend.

post #8560 of 10868
Quote:
Originally Posted by rosgr63 View Post
 

Me too George, me too........

 

Here we cooke it in tomato sauce with potatoes, black peepers, herbs and served with a rich garlic sauce.

 

BTW you also drive some of your headphones out of speaker outputs don't you?

I still havent done so, gonna call Glenn see if he has time to make one or two of those pig tails.  

 

On the subject of food, pig foot is quite good when stew chinese style.  Most people dont go near them, also cow tongue is another delicious dish.  

I have acquired a taste for the lesser "quality" parts.

post #8561 of 10868
Quote:
Originally Posted by rosgr63 View Post
 

Too sophisticated for me.

 

I am a simple person remember.............

 

Enjoy my friend.


It's 22:21 where you are. It's 12:21 where I am. Have a great evening!

post #8562 of 10868
Edit
post #8563 of 10868
Quote:
Originally Posted by Neogeo333 View Post
On the subject of food, pig foot is quite good when stew chinese style.  Most people dont go near them, also cow tongue is another delicious dish.

I have acquired a taste for the lesser "quality" parts.

There may be an analogy with Glenn's amps and that kind of cooking...using the least expensive parts to make the most tasty dishes!

 

Puttanesca, which means 'prostitute', can also mean 'discards' or 'worthless items'. 

One story is that Spaghetti Puttanesca originated when a restauranteur had to create a dish from what he had leftover in the pantry...the discards...

post #8564 of 10868
Thread Starter 

Same story I have...

post #8565 of 10868

The other story is that the prostitutes made puttanesca from items they had in the  pantry to avoid going to the market where the reputable woman would harass them...or because they were sleeping while the markets were open...

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