50+ yo new guy butting-in to say "hi"

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I've never had star fruit. They look like they would be tart. Anything with honey is good. A sweet wine? A good tea? Tap water?

We could make them like Jambalaya too. I have to look that up and make sure I have the right word. I think that's it. Maybe it's something else.

So, what we do is take the sausage out of the casing and fry it up, drain, pat. I like the kind of sausage that has those little seeds. Chop up stuff like seafood, clams and oysters and whatever. That is cooked too. Then add some spices, mash it all together with the ricotta, and then stick a big shrimp in the top that kind of sticks out.

Bake in oven, with some sort of mystery red sauce.

Now I'm really hungry. Where am I going to find an all-night preservatore restaurant?

Do these get served on a plate? They will slide all over. I wonder if they make plates that have non-skid tracks on the plate surface, like steel does for stairs, that zig-zag pattern.

Fork and knife? Low tables, floor pillows, and plastic wrap for the lap in case someone's shell makes a break for it and skids across the table into another WP members lap.

Ohh, artichoke hearts, asparagus, pinch of dill, served with hollandaise sauce? Yah? A sprig of something on the top? Maybe some chopped sun dried tomatoes? How big can we get pasta shells?

Is it ready yet?

Star fruit has a slightly lemony sweet taste and is crunchy texture like Asian pears.

I think you must be a good cook. You seem to have a knack for what flavors go together.

Perservatores should probably be served on little saucers with edges that keep them from sliding off (like Dim Sum or Tapas). A little nonskid greenery under the shells could help.

I like the big shells that you can make two bites of when they're stuffed. Definitely serve on a low table, pillows, sweet wine.

I'm going make some this weekend! If they look good, I'll post a pix. I they taste good, we can add them to the menu at the Aspie Cafe

Starfruit sounds good. I love those Asian apple-pears. The starfruit would lose it's crunch in being cooked, but if it can be eaten alone, it might be a nice thing to have sliced on the side.

I used to cook, when there was someone else to cook for. It's one experience that is fun to share with others.

"Non-skid greenery". I'll ask for that specifically at the grocer's.

I bet I'll get the same face as when I asked for "squirt cheese". That stuff that comes in a can. I hadn't had it in like 30 years and thought it was time to get some and some celery and snack. It was good. I'm okay for another 30.

I want to know, how do you get the cheese into the shells? Some sort of giant syringe? Or pastry bag? With manicotti pasta, they aren't cooked and the mixture can be sort of spooned and smushed into the cylinder.

Looking forward to hearing your taste test!

Welcome aboard, TZ:

I'm a 43-year-old Canadian with diagnosed AS. Unusually,
my doctor diagnosed me with it ten years ago in September.

Douglas--Pleased to meet you. Did you have any suggestions for our little culinary experiment?

Hey, TZ. Nice to meet you. You've found the place with the best assortment of us there is. Are. Whatever.

51 year old woman on the West Coast of the USA, known I was Aspie for a few years now. Things make a hell of a lot more sense than they used to B.A. .

Hope you'll feel welcome here.

Hi Nan,
Thanks, nice to meet you too. It's great to hang with people who can make sense of me as well.
I like the western US. I hope to retire there in a few years. I grew up in Las Vegas

Welcome to WrongPlanet

Hello richie! Nice to meet you.

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My first Perservatore experiment met with mixed results. On a scale of 1-5, the taste was a 4.5, they smelled great, but looks rated about 3.0

For the first try, I used large shells. I boiled them in water with a little sugar to make them taste less starchy.
For the filling I pureed mango with ricotta, and honey. I spooned the filling into the shells and put either a slice of mandarine orange, or fresh strawberry on top of the filling. I served them chilled.

I probably should have used a sweet sauce on the plate. The pasta has to be well done, but not mushy.

Thoughts?

This was a good AS dish to prepare, because I got to watch water boil and the blender spinning the puree...

hi,I'm new hear too,and my situation sounds like many of the folks here.I was diagnosed ADD about 10 yrs ago.I never quite felt like that was exactly right.The minute I found out about this AS stuff I had no doubt.This is me.Welcome

Thanks and welcome quirkyboy! It is kind of a rush at first--finding so many people you can identify with. Then you'll find some comfortable places to hang out.