There is nothing more fun, for me than going out to dinner with friends who enjoy a variety of foods, like yourself. The unfortunate part is that restaurant meals are so big the average person cannot finish their meal; let alone share tastings with their friends. That is where podding is a great resource.
My meal of choice was linguine and white clam sauce. There were six people in our party and each ordered something different. So after sampling the mussels for an appetizer, calamari, and chicken Vesuvio entrees, I barely made a dent in my linguine with white clam sauce. I returned home with my meal and immediately podded three four-ounce portions carefully adding equal clams to each. I still had another serving to make for my dinner the following evening.
The next day I purchased a pound of fresh shrimp and podded and froze three servings, setting aside the rest for my dinner. I always have homemade garlic butter in my freezer and white or red mini bottles of wine for cooking. I lightly sauteed the shrimp in garlic butter adding some wine for flavor then added my leftover linguine with white clam sauce. Not having any crusty warm Italian bread for dipping in the sauce was a problem. I solved it with some leftover pesto pizza bread. Creating another delicious entree and podding, in the company of food.
There is nothing more fun, for me than going out to dinner with friends who enjoy a variety of foods, like yourself. The unfortunate part is that restaurant meals are so big the average person cannot finish their meal; let alone share tastings with their friends. That is where podding is a great resource.
My meal of choice was linguine and white clam sauce. There were six people in our party and each ordered something different. So after sampling the mussels for an appetizer, calamari, and chicken Vesuvio entrees, I barely made a dent in my linguine with white clam sauce. I returned home with my meal and immediately podded three four-ounce portions carefully adding equal clams to each. I still had another serving to make for my dinner the following evening.
The next day I purchased a pound of fresh shrimp and podded and froze three servings, setting aside the rest for my dinner. I always have homemade garlic butter in my freezer and white or red mini bottles of wine for cooking. I lightly sauteed the shrimp in garlic butter adding some wine for flavor then added my leftover linguine with white clam sauce. Not having any crusty warm Italian bread for dipping in the sauce was a problem. I solved it with some leftover pesto pizza bread. Creating another delicious entree and podding, in the company of food.
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