I think as a general rule when people say "red sauce" they mean marinara, arrabiata or bolognese, since most people don't know the difference between them, and because a lot of times what people make is a mix of two or all three.
Yeah and when you mix together the sauces like that there's a name for that
In my house you were absolutely required to eat what was put in front of you.
The only time my brother staged a revolt was the time mum made stuffed capsicum (peppers I think Americans call them?) . They were the most hateful things I have ever eaten, and I would happily crunch raw capsicum for an after school snack.
My mum drowned these poor capsicums in olive oil and stuffed them with anchovies and roasted them until the capsicum went grey. That’s it. That’s the whole dish.
A grey, limp capsicum swimming in olive oil filled with anchovies. When she served it up I thought it was some kind of sick joke at first
Stuffed capsicums or stuffed zuchinni were two things mum made sometimes growing up that I struggled with. In our case though the stuffing was nice, mice and breadcrumbs and veges and like that.. just turns out I hate sludgy roasted capsicums and zuchinnis. Stuff me a raw capsicum and I'd go to town on it.
+1
Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
In my house you were absolutely required to eat what was put in front of you.
The only time my brother staged a revolt was the time mum made stuffed capsicum (peppers I think Americans call them?) . They were the most hateful things I have ever eaten, and I would happily crunch raw capsicum for an after school snack.
My mum drowned these poor capsicums in olive oil and stuffed them with anchovies and roasted them until the capsicum went grey. That’s it. That’s the whole dish.
A grey, limp capsicum swimming in olive oil filled with anchovies. When she served it up I thought it was some kind of sick joke at first
Stuffed capsicums or stuffed zuchinni were two things mum made sometimes growing up that I struggled with. In our case though the stuffing was nice, mice and breadcrumbs and veges and like that.. just turns out I hate sludgy roasted capsicums and zuchinnis. Stuff me a raw capsicum and I'd go to town on it.
Grilled capsicum is one of my favourite things to put in a burger or steak sandwich, but it can't be soggy, it needs to have a crisp texture to it still.
I think as a general rule when people say "red sauce" they mean marinara, arrabiata or bolognese, since most people don't know the difference between them, and because a lot of times what people make is a mix of two or all three.
Yeah and when you mix together the sauces like that there's a name for that
Spaghetti sauce.
Spaghetti is a type of noodle, though. If I make the sauce and pour it over a casserole of rigatoni and toss some clumps of ricotta in there, it would be irresponsible, nay, dangerous to call it spaghetti. A million Italian grandmas would descend on me from the sky and rend me in twain.
next time I'll ease back a bit on the lemon and add some kind of heat to it. even just a bit of black pepper makes it better. I also forgot the goat cheese which I think may have improved it
In my house you were absolutely required to eat what was put in front of you.
The only time my brother staged a revolt was the time mum made stuffed capsicum (peppers I think Americans call them?) . They were the most hateful things I have ever eaten, and I would happily crunch raw capsicum for an after school snack.
My mum drowned these poor capsicums in olive oil and stuffed them with anchovies and roasted them until the capsicum went grey. That’s it. That’s the whole dish.
A grey, limp capsicum swimming in olive oil filled with anchovies. When she served it up I thought it was some kind of sick joke at first
Stuffed capsicums or stuffed zuchinni were two things mum made sometimes growing up that I struggled with. In our case though the stuffing was nice, mice and breadcrumbs and veges and like that.. just turns out I hate sludgy roasted capsicums and zuchinnis. Stuff me a raw capsicum and I'd go to town on it.
Made a Nyonya chicken curry for dinner last night. I hadn't made it in ages so I forgot how exactly the recipe matches what you'd get in a good Malaysian restaurant for quality and taste.
Pretty happy I've now got a whole huge pot's worth in the fridge for leftovers 8-)
Apocalyptus on
+2
Tynnanseldom correct, never unsureRegistered Userregular
I made a Brazilian fish stew called Moqueca for dinner tonight:
The fish and veggies were tasty enough but the broth turned out, like, unholy good
I'm gonna need a recipe for that. Because I've only eaten Moqueca de Camarao (with tomatoes).
Fiendishrabbit on
"The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
-Antje Jackelén, Archbishop of the Church of Sweden
I've got into the habit of roasting a chicken every week or two and then making a stock with the carcass but I've not yet managed to motivate myself to regularly making a big batch of beef or veal stock, which is a shame because it can basically make almost everything better.
And when I say "yet to motivate" I mean like, over the entire 14 years of my adult life.
I've got into the habit of roasting a chicken every week or two and then making a stock with the carcass but I've not yet managed to motivate myself to regularly making a big batch of beef or veal stock, which is a shame because it can basically make almost everything better.
And when I say "yet to motivate" I mean like, over the entire 14 years of my adult life.
I just use better than bouillon, works like a charm, or if I'm feeling fancy I'll buy a container of stock from the butcher.
My wife made homemade pizza today. When we do pizza, she makes the crust and I make the sauce.
Last time when we made it we only had dry, white wine on hand, so we needed to add about a tablespoon of sugar to cut some of the acidity.
This time we had a sweet red wine. Guys you don't need to add sugar with sweet red wine. It tasted of pure sugar. So I tried correcting with balsamic vinegar and salt. Pure salt. So I added some lemon juice and tomato paste. It tastes...synthetic as crap. Thankfully we had a bottle of pizza sauce on hand which is fine, but man I totally screwed the sauce up tonight.
My wife made homemade pizza today. When we do pizza, she makes the crust and I make the sauce.
Last time when we made it we only had dry, white wine on hand, so we needed to add about a tablespoon of sugar to cut some of the acidity.
This time we had a sweet red wine. Guys you don't need to add sugar with sweet red wine. It tasted of pure sugar. So I tried correcting with balsamic vinegar and salt. Pure salt. So I added some lemon juice and tomato paste. It tastes...synthetic as crap. Thankfully we had a bottle of pizza sauce on hand which is fine, but man I totally screwed the sauce up tonight.
Remember to taste your product as you add things so you don't cause imbalances like that in the future!
+2
webguy20I spend too much time on the InternetRegistered Userregular
I'm going to be smoking up some Armadillo eggs tonight! Jalepeno poppers wrapped in sausage then about 45 minutes into the smoke coated in BBQ sauce! I'm also wrapping two of them in bacon as an experiment to see how they taste. Excited to try these, I keep seeing them posted in smoking forums.
My wife made homemade pizza today. When we do pizza, she makes the crust and I make the sauce.
Last time when we made it we only had dry, white wine on hand, so we needed to add about a tablespoon of sugar to cut some of the acidity.
This time we had a sweet red wine. Guys you don't need to add sugar with sweet red wine. It tasted of pure sugar. So I tried correcting with balsamic vinegar and salt. Pure salt. So I added some lemon juice and tomato paste. It tastes...synthetic as crap. Thankfully we had a bottle of pizza sauce on hand which is fine, but man I totally screwed the sauce up tonight.
Remember to taste your product as you add things so you don't cause imbalances like that in the future!
"Getting sloshed while cooking, also known as the Keith Floyd method"
"The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
-Antje Jackelén, Archbishop of the Church of Sweden
My wife made homemade pizza today. When we do pizza, she makes the crust and I make the sauce.
Last time when we made it we only had dry, white wine on hand, so we needed to add about a tablespoon of sugar to cut some of the acidity.
This time we had a sweet red wine. Guys you don't need to add sugar with sweet red wine. It tasted of pure sugar. So I tried correcting with balsamic vinegar and salt. Pure salt. So I added some lemon juice and tomato paste. It tastes...synthetic as crap. Thankfully we had a bottle of pizza sauce on hand which is fine, but man I totally screwed the sauce up tonight.
Remember to taste your product as you add things so you don't cause imbalances like that in the future!
"Getting sloshed while cooking, also known as the Keith Floyd method"
And the Barefoot Contessa!
0
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
and sandra lee tbh
+1
webguy20I spend too much time on the InternetRegistered Userregular
I'm going to be smoking up some Armadillo eggs tonight! Jalepeno poppers wrapped in sausage then about 45 minutes into the smoke coated in BBQ sauce! I'm also wrapping two of them in bacon as an experiment to see how they taste. Excited to try these, I keep seeing them posted in smoking forums.
Smoked Armadillo Eggs were ok! I'm glad I made them, but I probably won't make them again. They are just too MUCH. I think a basic well made popper wrapped in some thin bacon so it gets nice and crispy on the smoker? That is just the right amount of decadence I want in my poppers. The Armadillo Eggs weight you down as an appetizer, but aren't interesting enough to be an entree.
... though it reminds me that we came up with an australian alternative to Prairie Oysters on the weekend, and I can't for the life of me remember what it was. Damn.
... though it reminds me that we came up with an australian alternative to Prairie Oysters on the weekend, and I can't for the life of me remember what it was. Damn.
They're usually just called bush oysters, in my experience.
Posts
you're lucky it's not the same "red" flavor as popsicles.
Steam, Warframe: Megajoule
I literally never heard this until my in-laws called it that.
I've only tried veggies so far (yesterday was onion, rosemary, and sundried tomatoes and today is roasted potato discs, onion, and bell pepper)
we have a lot of fruit too though, I was thinking maybe roasted pear, preserved lemon, rosemary, and maybe a bit of fresh chili powder?
thoughts?
... sure, why not? sounds like a really nice combo actually.
Yeah and when you mix together the sauces like that there's a name for that
Spaghetti sauce.
Sure, but what about the other 19 cups of water that these people used.
Stuffed capsicums or stuffed zuchinni were two things mum made sometimes growing up that I struggled with. In our case though the stuffing was nice, mice and breadcrumbs and veges and like that.. just turns out I hate sludgy roasted capsicums and zuchinnis. Stuff me a raw capsicum and I'd go to town on it.
Grilled capsicum is one of my favourite things to put in a burger or steak sandwich, but it can't be soggy, it needs to have a crisp texture to it still.
Spaghetti is a type of noodle, though. If I make the sauce and pour it over a casserole of rigatoni and toss some clumps of ricotta in there, it would be irresponsible, nay, dangerous to call it spaghetti. A million Italian grandmas would descend on me from the sky and rend me in twain.
Steam, Warframe: Megajoule
If there’s one thing I’ve learned in life, it’s to never give a shit what fancy Southern ladies think.
Socca turned out ok
preserved lemon, pear, onion, and honey
next time I'll ease back a bit on the lemon and add some kind of heat to it. even just a bit of black pepper makes it better. I also forgot the goat cheese which I think may have improved it
I never thought of using mice
The fish and veggies were tasty enough but the broth turned out, like, unholy good
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Pretty happy I've now got a whole huge pot's worth in the fridge for leftovers 8-)
Moqueca is so good. It’s one of our regular dishes.
I'm gonna need a recipe for that. Because I've only eaten Moqueca de Camarao (with tomatoes).
-Antje Jackelén, Archbishop of the Church of Sweden
I've got into the habit of roasting a chicken every week or two and then making a stock with the carcass but I've not yet managed to motivate myself to regularly making a big batch of beef or veal stock, which is a shame because it can basically make almost everything better.
And when I say "yet to motivate" I mean like, over the entire 14 years of my adult life.
Click the photo!
I just use better than bouillon, works like a charm, or if I'm feeling fancy I'll buy a container of stock from the butcher.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
But then I only use the garlic one.
I was out of eggs
Also today the store was out of good boxed mixes
folks, it was a revelation
that stuff does not fuck around
you need to be real happy inside for a solid 48 hours? you need to get you someone who's been making sauce every week for four decades
but I know in my heart that I will never meet that someone
So I must become them.
Last time when we made it we only had dry, white wine on hand, so we needed to add about a tablespoon of sugar to cut some of the acidity.
This time we had a sweet red wine. Guys you don't need to add sugar with sweet red wine. It tasted of pure sugar. So I tried correcting with balsamic vinegar and salt. Pure salt. So I added some lemon juice and tomato paste. It tastes...synthetic as crap. Thankfully we had a bottle of pizza sauce on hand which is fine, but man I totally screwed the sauce up tonight.
I made lasagna the other day without garlic or any kind of seasoning besides salt, in it because the recipe didn’t call for it.
I will not be making future lasagne without aromatics.
Remember to taste your product as you add things so you don't cause imbalances like that in the future!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
"Getting sloshed while cooking, also known as the Keith Floyd method"
-Antje Jackelén, Archbishop of the Church of Sweden
And the Barefoot Contessa!
Smoked Armadillo Eggs were ok! I'm glad I made them, but I probably won't make them again. They are just too MUCH. I think a basic well made popper wrapped in some thin bacon so it gets nice and crispy on the smoker? That is just the right amount of decadence I want in my poppers. The Armadillo Eggs weight you down as an appetizer, but aren't interesting enough to be an entree.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
... though it reminds me that we came up with an australian alternative to Prairie Oysters on the weekend, and I can't for the life of me remember what it was. Damn.
They're usually just called bush oysters, in my experience.