Watch now | I was put to the test by Sophie. Could I upgrade her Hamburger Helper comfort food? The results are out of this world I think because of this one eyebrow-raising ingredient!
Hey Claudia, I first tried Rummo with the recipe I did Spaghetti and Ultimate Meatballs, ((https://karenlangston.substack.com/p/spaghetti-and-ultimate-meatballs)) and the pasta was just so good. What I really love about it is that even when it’s cold, it still tastes great—and it doesn’t fall apart the next day when you reheat it. Jovial is good too, however Rummo has this amazing texture and flavor that really stands out. So far, for me anyway, it’s the best I’ve tasted both for flavor and for stability.
I went with blue cheese because it is an ingredient in the boxed stuff. I believe the sharpness of the blue cheese is what creates the tang and sharpness of the recipe. And, it is such a little amount in comparison to the other ingredients. The tang is there but not the blue cheese flavour.
But it is a great question Tim, what about goat cheese (chevre)? It can have a nice tang, but without the strong funk of blue cheese. It melts beautifully and gives that bright pop of flavor.
Or perhaps a sheep milk Feta it will be tangy, and salty.however it won’t melt quite as smoothly, but stirred in at the end, it’ll might give you that sharp, savory hit.
This recipe looks really good. I'm surprised that you recommend Rummo gluten-free elbow pasta instead of Jovial. Do you not like Jovial?
Hey Claudia, I first tried Rummo with the recipe I did Spaghetti and Ultimate Meatballs, ((https://karenlangston.substack.com/p/spaghetti-and-ultimate-meatballs)) and the pasta was just so good. What I really love about it is that even when it’s cold, it still tastes great—and it doesn’t fall apart the next day when you reheat it. Jovial is good too, however Rummo has this amazing texture and flavor that really stands out. So far, for me anyway, it’s the best I’ve tasted both for flavor and for stability.
Love the video! Very entertaining.
I will try this recipe, but I’m not sure about the blue cheese. Maybe Parmesan instead?
I went with blue cheese because it is an ingredient in the boxed stuff. I believe the sharpness of the blue cheese is what creates the tang and sharpness of the recipe. And, it is such a little amount in comparison to the other ingredients. The tang is there but not the blue cheese flavour.
But it is a great question Tim, what about goat cheese (chevre)? It can have a nice tang, but without the strong funk of blue cheese. It melts beautifully and gives that bright pop of flavor.
Or perhaps a sheep milk Feta it will be tangy, and salty.however it won’t melt quite as smoothly, but stirred in at the end, it’ll might give you that sharp, savory hit.
Let me know if you give it a try.
Your recipe videos are the best, Lady!
Julia Child meets Downtown Julie Brown🙏
00oooo I am honured.. thank you!!!! I have been whirling around the Max headspace idea