Carbonara doesn't traditionally use cream (although many people add it). It's just eggs, bacon/guanciale fat, olive oil, parmesan cheese, and some reserved pasta water.
+2
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Lemon sounds intriguing. I think I might try lemon and chilli.
Carbonara is always a coin toss on whether I'll enjoy it or it will make me feel nauseous, for some reason.
Pumpkin based pasta sauces are also really delicious! Love me some pumpkin and feta pasta.
Either pieces of roast pumpkin (and a shitload of drizzled extra virgin olive oil) or puréed pumpkin sauce work pretty well.
I’ve also had good experiences with preserved lemon with pasta.
It wasn't cooking, but I YOLO'd my way through making a Thai Chicken Wrap, including making the peanut sauce (after reading a few basic recipes) - I also made my own SLAW. First time I've ever bought raw cabbage! What a journey!
Don't ask me for the recipe because I eyeballed everything, but HOLY EFF did I 110% nail the sauce. So goddamn goooooood
Slaw has purple pretty cabbage and Napa cabbage, cilantro, julienned granny smith apple, shredded carrots. Sauce was peanut butter, molasses, sugar, soy sauce, small dash of fish sauce, rice vinegar, Thai chili-garlic sauce, honey, lots of fresh-squeezed lime juice, fresh grated ginger, fresh garlic, a few drops of coconut extract (rather than use the super-caloric coconut milk/cream), toasted sesame seed oil, and sesame seeds.
Rotisserie chicken + a spinach-herb wrap + the above = absolute deliciousness
I never start off my tomato sauce with a mirepoix, not a fan of the stuff.
Well it worked like a Goddamn charm in this one. I also think Taiwanese celery probably works a bit better, it’s smaller and less rigid and has more tender leaves. It had a real mild flavor and I loved it.
Oh man the tomatoes I use are already sweet enough and I am not a big fan of onions. I just start my shit off with meat and aromatics (garlic, oregano and basil in this instance).
You are a thoughtcriminal and have been declared an enemy of the state.
The only good place for an onion is tied to a belt
I just learned that the bake-off my workplace is planning may wind up cancelled due to lack of participation. And I was so psyched this year to bring in something really good for judging, too! I made my own marmalade to make orange bars, is how stoked I was!
Well, I guess I’m just going to have to make some nice dessert and share it with my colleagues for no reason instead.
I just learned that the bake-off my workplace is planning may wind up cancelled due to lack of participation. And I was so psyched this year to bring in something really good for judging, too! I made my own marmalade to make orange bars, is how stoked I was!
Well, I guess I’m just going to have to make some nice dessert and share it with my colleagues for no reason instead.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
I found a nice big grocery store within reasonable driving distance! I like my local Homeland okay, and it finished up with a nice renovation right when I moved in. But it's just a tiny store, and you never can tell when they're just not going to have what seems like a pretty common ingredient.
But there's a Crest that's only fifteen minutes away that's about twice the size. I went shopping there today and it's just nice to shop in a big, well-stocked store where the aisles are wide enough for two carts to pass without worrying about bumping in to each other. And it's a local chain, so I don't feel bad like I do when I have to go to Walmart to find something. Definitely worth it when I'm planning to cook with any ingredients that aren't absolute staples.
My girlfriend and I just made okonomiyaki because we bought cabbage and forgot to use it.
2 things: A) this cabbage is sweet as hell, I've never tasted cabbage this sweet before, it's amazing. Picked it up at the local traditional market, direct from a farmer. okonomiyaki is easy as hell to make at, like, restaurant quality if you pick up Japanese batter mix. Batter, water, an egg, and 200gs of cabbage for the tastiest snack ever. We picked up kewpie mayo and some Japanese katsu sauce for good measure. It's beautiful and delicious.
I put a little pork roast in my sous vide before I left for work and it has been cooking at 149°F for 10 hours (the time and temperature recommended by my coworker's guide). I had yet to do a pork roast so I'm excited to see the results.
I'm making meatloaf tonight using the last 200 grams of this sourdough boule from Monday. I don't think it will be any different than using normal bread crumbs or croutons or whatever, but I didn't want to throw it out!
I broke out the second crockpot I'm dual wielding crockpots I'm making another gumbo and also a sweet and sour pulled chicken I'm unstoppable I am like unto a god
Gonna take an incredibly strong and unstoppable, godly nap since I've got nothing else to do while the crockpots make delicious foods.
Man, there is certainly a reason it's called butter chicken. You'd think I was making a cake with how much butter I used.
Making butter chicken and eggs benedict are two dishes where I had to think to myself "I should just order this in restaurants so I remain ignorant of how much butter is in here."
Oh damn. I follow a french cooking channel on youtube and they have this cold smoked duck, cabbage and chevre cheese roll that looks amazing and hells of simple to make.
If I can find some smoked duck somewhere I'm gonna try this.
I put a little pork roast in my sous vide before I left for work and it has been cooking at 149°F for 10 hours (the time and temperature recommended by my coworker's guide). I had yet to do a pork roast so I'm excited to see the results.
That temp seems high for a pork roast, at least when done by usual roast and rest methods.
How'd it turn out via sous vide?
"zip, i dunno what it is about you, but there's something very cat-like about your face. i can't really place it. you'd make a good mountain lion." Hail, Satan!Satans Post
Man, there is certainly a reason it's called butter chicken. You'd think I was making a cake with how much butter I used.
Weird, a lot of the recipes I've seen don't actually have any butter in them.
This is the recipe I use (It's vegetarian cos my housemate is vegetarian and I also just really love paneer), which has a couple of tablespoons of butter or ghee but certainly not heaps.
I put a little pork roast in my sous vide before I left for work and it has been cooking at 149°F for 10 hours (the time and temperature recommended by my coworker's guide). I had yet to do a pork roast so I'm excited to see the results.
That temp seems high for a pork roast, at least when done by usual roast and rest methods.
How'd it turn out via sous vide?
It was medium-well in the center and closer to well on the ends in terms of texture, but very juicy, I think next time I'll drop the temperature closer to 140.
What's a good sauce for pasta that isn't tomato or cream based?
Potentially you could use a good meat stock, if you reduce it a bit and throw in some herbs and something for acidity. If you want to go simpler, Spaghetti aglio e olio is about as simple as it gets, although IMO that really only works as a starter since there isn't a hell of a lot going on there nutritionally.
I need to get to the store to pick up the last few things for my chicken tikka masala but this new brain medicine is making it really hard to wake all the way up this morning.
In almost every city I've lived in, there's an indian wholesaler who can sell you almost suspiciously cheap herbs, spices, and nuts, and every time I move I make it a mission in the first months to find this gastronomic shangri-la.
The main problem is it's usually somewhere out in the burbs.
Posts
Carbonara is always a coin toss on whether I'll enjoy it or it will make me feel nauseous, for some reason.
Add more, then. The police won't do a thing about it!
Pesto?
Olive oil and garlic and lemon and anchovies?
A load of parmesan or pecorino, plus a little pasta water
Carbonara?
Either pieces of roast pumpkin (and a shitload of drizzled extra virgin olive oil) or puréed pumpkin sauce work pretty well.
I’ve also had good experiences with preserved lemon with pasta.
Don't ask me for the recipe because I eyeballed everything, but HOLY EFF did I 110% nail the sauce. So goddamn goooooood
Slaw has purple pretty cabbage and Napa cabbage, cilantro, julienned granny smith apple, shredded carrots. Sauce was peanut butter, molasses, sugar, soy sauce, small dash of fish sauce, rice vinegar, Thai chili-garlic sauce, honey, lots of fresh-squeezed lime juice, fresh grated ginger, fresh garlic, a few drops of coconut extract (rather than use the super-caloric coconut milk/cream), toasted sesame seed oil, and sesame seeds.
Rotisserie chicken + a spinach-herb wrap + the above = absolute deliciousness
The only good place for an onion is tied to a belt
I just learned that the bake-off my workplace is planning may wind up cancelled due to lack of participation. And I was so psyched this year to bring in something really good for judging, too! I made my own marmalade to make orange bars, is how stoked I was!
Well, I guess I’m just going to have to make some nice dessert and share it with my colleagues for no reason instead.
Sounds more like a britches brew.
you're looking at it the wrong way
now you will be the guaranteed winner!
And for $9.99, everyone will know it.
But there's a Crest that's only fifteen minutes away that's about twice the size. I went shopping there today and it's just nice to shop in a big, well-stocked store where the aisles are wide enough for two carts to pass without worrying about bumping in to each other. And it's a local chain, so I don't feel bad like I do when I have to go to Walmart to find something. Definitely worth it when I'm planning to cook with any ingredients that aren't absolute staples.
2 things: A) this cabbage is sweet as hell, I've never tasted cabbage this sweet before, it's amazing. Picked it up at the local traditional market, direct from a farmer.
I bet amazon though
And there is a middle eastern grocery store nearby that I think might carry fenugreek and the chili powder.
It's weird I thought Kroger had some Indian stuff on its Asian food section which has gotten pretty big... But they had ghee at least.
Gonna take an incredibly strong and unstoppable, godly nap since I've got nothing else to do while the crockpots make delicious foods.
Of course I totally haven't done that yet.
So for right now imma cook a bunch of food.
Making butter chicken and eggs benedict are two dishes where I had to think to myself "I should just order this in restaurants so I remain ignorant of how much butter is in here."
See also making real fettuccine alfredo.
If I can find some smoked duck somewhere I'm gonna try this.
That temp seems high for a pork roast, at least when done by usual roast and rest methods.
How'd it turn out via sous vide?
This is the recipe I use (It's vegetarian cos my housemate is vegetarian and I also just really love paneer), which has a couple of tablespoons of butter or ghee but certainly not heaps.
It was medium-well in the center and closer to well on the ends in terms of texture, but very juicy, I think next time I'll drop the temperature closer to 140.
Potentially you could use a good meat stock, if you reduce it a bit and throw in some herbs and something for acidity. If you want to go simpler, Spaghetti aglio e olio is about as simple as it gets, although IMO that really only works as a starter since there isn't a hell of a lot going on there nutritionally.
Traditional Italian Ragu or even as variant of Ragu Bolognese skips the tomato. The base is the onion, selery, carrot, and the meat.
Butter and Parmegiano is also pretty good.
It seems like Amazon US has lots of choices, ranging from laughably overpriced to u fuckin wot mate priced.
I can buy a 200g bag for £1.89, by way of comparison.
I buy mine fresh from h-mart and dehydrate them
a couple dollars will give me enough for maybe four or five dishes
The main problem is it's usually somewhere out in the burbs.
Or check the Asian market 30 minutes away
I really miss the south central Pennsylvania diversity some times