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#1
09-08-2005, 09:59 AM
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 Appetizer with NO name....help me find one. Rigatoni deep fried dipped in a garlic butter sauce, sprinkled with romano cheese and oregano. Too good of a dish to call just fried rigatoni. Any ideas on what to name it?
__________________ "Practice safe eating......Use condiments"      |
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#2
09-08-2005, 10:16 AM
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 I guess you couldn't combine "fried" and "rigatoni" and just call it "Frigatoni."  Nyuk NyukI'm sorry. I couldn't resist. How about "Fried Garlic Rigatoni"? Mark
__________________ Salad is the kind of food that real food eats. |
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#4
09-09-2005, 07:56 AM
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| I have to say, I like Frigatoni!!! LOL  I'd order it! It sounds like a lively and delectable appetizer -- I think it deserves a fun name! Its a Rigadoon!!!!
__________________ Life is a banquet, and most poor suckers are starving to death! Auntie Mame |
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#5
09-09-2005, 03:16 PM
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 Rigatoni frito? The first time I tried deep-fried pasta was years ago, my first encounter with fried ravioli. When I still ate pasta in quantities, I'd put butter in a skillet and frizzle up plain elbow macaroni for a quick dinner. I'm sure your app would be appealing to me!!! 
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#6
09-10-2005, 06:29 AM
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| Frigatoni has got my vote!  |
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#7
09-10-2005, 08:38 AM
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| Frigatoni by Frigamo Industries.
__________________ Life is like Plastic Wrap! |
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#8
09-11-2005, 12:54 AM
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| Frigatoni..........I love it  !! Thank you soooooo much. I think I'll skip the Frigatoni Industries though  I wanted to change the name so if anyone tries to order it at another italian restaurant nobody will know what they are talking about.
__________________ "Practice safe eating......Use condiments" |
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#9
09-11-2005, 10:55 AM
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| I write my specials for our menu everyday and print them. If we have something new and "hot," that we think will be a keeper and a hit, we'll title it "Name this dish" and describe it. The customers really get into it, they order it (often) and give us suggestions. It gives the dish a lot of exposure. |
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