Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as a consommé), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavour enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad.
Only at the Road Kill Café do they season (white or cream) soups with black pepper. When preparing any recipe especially soups, when the recipe calls for pepper and it is one that will not mask black pepper (such as a cream soup), then always use white pepper, so it will not be seen. Otherwise the final product will look like somebody flicked their cigarette ashes into it.
As with everywhere else in cooking, serve hot items piping hot and cold items ice cold. Go as far as to heat or chill the serving dishes that will be used to serve your recipes. At service time, try to serve up these soups with a ladle, into the serving bowl at the last minute and serve immediately.
Lettuce has several verieties available commercially. The most common is the cabbage or round (butter) butter lettuce, which has a rounded head with a yellow heart and smooth or curled floppy leaves. Webb (Bibb) or iceburg lettuce are crisp and round, with very large firm hearts. The cos (romaine) lettuce has long dark green leaves with thick veins and a relatively open crisp heat. Great care must be taken to clean lettuces thoroughly in plenty of water so that all the soil is removed. It is important to dry the leaves gently.
The recipes below should be what one could expect to see being dished out in the type of dinner. Remember that tear off the side of the road can result in an array of vegetation and small animal life wedged into the bumper of the car. Be creative while you wait for the recker to toe you out and oh yes always wear your seat belt.
Basicly most food ingredients that are used in other methods can be applied into a pasta dish. You can start with the simplests of products and build from there. Using fresh pasta will increase quality and flavour, with their wide range of selection. However once again do not over cook and the fresh variety is very delicate.
Over the years their has been a few sight on this silly freeway of an industry and if there is one thing that bring tears to my eye is seeing cooked pasta soaking in water so that it does not stick together. It does not take very long before the pasta absorbs the water and becomes a soggy, mushy bunch of crap. If the pasta has to be pre cooked, just before it is al dente, strain it and run ice water over it to cool, then toss it in olive oil to prevent sticking.
Though many pundits claim that Marco Polo brought the idea of noodles back with him to Italy from China, the truth is that this food form existed in both places independently long before Polo's expeditions. In fact, archaeological documentation now points to the fact that noodles probably originated in central Asia, possibly dating back to at least 1000 b.c.
Almost every country has a form of pasta. The Germans enjoy spaetzle, Poles have their pierogi and throughout the Orient there are dozens of noodles, usually made with rice or soy flour rather than wheat flour. In Italian, the word pasta means "paste", and refers to the dough made by combining durum wheat flour called semolina with a liquid, usually water or milk. The term "pasta" is used broadly and generically to describe a wide variety of noodles made from this type of dough. Some doughs have a little egg added, though doughs made with only flour and eggs are generally referred to as noodles. There are hundreds of shapes, sizes, thicknesses and colours of pasta. Macaroni and spaghetti are probably the most popular, though each of those categories has many size and shape varieties.
Pasta also comes in both dried and fresh forms. As a general rule, imported dried pasta is superior to American factory-made products, mainly because the imported pasta is only made with semolina, which doesn't absorb too much water and is pleasantly firm when cooked al dente. A good selection of dried pastas can be found in most supermarkets, and an even broader variety is available in Italian markets. It should be stored airtight in a cool, dry place and can be kept almost indefinitely. Fresh pasta is often made with eggs instead of water; it can increasingly be found in many supermarkets and is always available in Italian markets. Because it's highly perishable, it must be refrigerated airtight and can be stored in this manner for about 4 days. It can also be frozen for up to a month. Fresh pastas cook in a fraction of the time necessary for dried pastas.
The laws are starting to change so that people are aloud to keep their road kill, for personal use. Gosh only knows why they're not sending it to the food banks, or soup kitchen any more. The best thing to do is not to turn this into a whale hunt. Remember nothing goes to waste, use the whole carcass, you can even use the bones to simmer off a stock.
I will suggest that using chocolate sauce and raspberry or strawberry sauce to garnish dessert items can go a long way. A decoratinf or garnishing procedure is to pour some sauce onto a serving plate and swirl it around, so that sauce spreads to cover the entire plate. Take a second sauce of a different colour and make designs, by pour that sauce through a squeeze bottle and maybe even "pulling" that sause with a pointed object to achive further designs. After the dessert being serves can be place on that plate with great results.