A Spaghetti Recipe with a Secret Ingredient October 30, 2009

A Spaghetti Recipe with a Secret Ingredient

By Guest Contributor
October 30, 2009

No wonder my spaghetti never comes out right. I never dry the children before adding them to the meal!

We now have Holy Communion for the Church of the Flying Spaghetti Monster.

(Thanks to hoverFrog for the link!)

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  • Gabriel G.

    Yeah, it’s real important to dry the children first.

    Otherwise the spaghetti comes out too soft and mushy.

  • Nefzeni

    Small, dried child? That does sound tasty… A finer version of beef jerky perhaps? But then again I’m neither french nor italian, so I “could not ‘ope to understand”.

  • Peregrine

    I could be wrong, but I’m guessing that’s supposed to be a chive, under the influence of an errant spellcheck.

    I prefer my spaghetti with tomato sauce. The way his noodleyness intended.

  • HP

    Dried child was first developed in Italy during the Renaissance, when, thanks to the crossed influences of the Italian national character and the Vatican, they had too many children to eat in one sitting. It began as a way to preserve their flavor over the winter.

    Most gourmands agree that the finest dried children still come from Palermo (where bambolaseca is an EU-approved regional appellation), but don’t tell that to the Spaniards, where a fine niño seco will set you back several hundred Euro.

    Of course, as an American I’d be remiss if I didn’t point out that there are many fine boutique charcuteries d’enfantes on the West Coast producing perfectly delightful California Dried Child.

    Oh, and that coating of mold? It’s perfectly normal, and actually enhances the flavor. Simply scrape it off with the back of chef’s knife before crumbling.

  • Jerad

    Peregrine, My guess is Chili or more so Chile

  • HP

    Oh, man, after writing that little satirical jab at foodie-lit, I feel like I should post a link to the “mummies of Guanajuato.” But instead I’ll leave it up the less-squeamish Friendly Atheist readers to Google image-search.

    Obviously, niño seco de Guanajuato is, perhaps, not as tasty as niño seco de Serrano, but I’m sure it’s wonderful in a fresh corn tortilla with some queso blanco and quelite and maybe a bit of salsa made from chile naranja.

  • Peregrine

    Jerad Says:

    Peregrine, My guess is Chili or more so Chile

    Hmm. good guess.

  • Fliv

    They left out the baby oil….

  • Oh! I wasn’t using a whole dried child, only the thigh meat. Damn, you learn something new every day.

    Thanks again to the Friendly Atheist for helping me out! 😀

  • I hope you weren’t just tossing out the brain and heart all willy-nilly, Neece.

  • *does her impression of Fat Bastard in Austin Powers*

    I want my baby back baby back baby back baby back baby back baby back ribs.

  • HP wins this comment thread, hands down.

  • Peter

    The trick is the crumbling part. And if you’re really s