For some unknown reason, I let my subscription to the SDMB expire. Tragic, really, but when it came time to renew said subscription, well, let’s just say that we’d just finished a long and not so lucrative tour and fifteen dollars seemed positively astronomical. A few jobs without computers and another tour and, then, suddenly, I’m back on the internet. So it’s been quite some time. Please: be gentle.
What brings me back after a five month absence? Why, Spaghetti Milkshakes, of course.
The back story: I have a roommate who feels that it would be better if all food were mashed up into a gruel to be easily digested on-the-go. He’s, not surprisingly, a pretty bad cook. I mentioned the merits of flavor, of texture, of chewing. He sat there, unimpressed, nonplussed. We argued. We kept arguing. And I assented. Fine, I said. Let’s have an experiment, I said. I’ll make you some spaghetti with marinara one day and, the next day, you can try a spaghetti milkshake. You choose which is better. And if it’s the latter, you can have the recipe.
Of course, my cooking tends to be less…liquefied. So I wonder: What’s the best way to achieve the Spaghetti Milkshake? It doesn’t need to include ice cream or milk; its more the consistency of a milkshake we’re going for here. I’d like it to bear as much resemblance to pasta with marinara sauce as possible and, obviously, I’m trying to make it as edible as I can. All suggestions welcome. Results, of course, to follow.