We're going to try our hands at making some fresh pasta ourselves this weekend. Any recommendations for sauce? I was thinking something simple? Aglio olio, or burro parmigiano maybe?
What you gotta do is get yourself some Roma tomatoes, smash 'em up real good, and simmer them down into a sauce in a pot with some herbs. Then you lightly brown some lamb mince with some garlic and finely chopped onion, add the sauce and finish cooking your bolognese sauce.
I'd probably advise starting with a no-knead slow rise Dutch oven loaf just because it doesn't require you to make any judgement calls about gluten development. But just find a recipe for something that looks good and go for it - it's hard to not end up with SOME kind of bread, even if the process isn't perfect.
Sounds like i need to get me a Dutch Oven!
(To be fair, it'd be great for my usual wheelhouse of Stews and roasts, soooo)
Lodge sells some very good, relatively cheap dutch ovens. Their enameled ones are nearly as good as Le Creuset for a fraction of the price.
Edit, doh, that's the camp version, but you know =P. also cast iron, not enamled.
The fun of being IN NZ is actually finding where these things are for sale. It does look like etting a cast iron one would be the same price as buying an enamlled local, even accounting for shipping
If you're not in the US then Lodge may not be cheaper. They're US-based and are an Actually Made in America product
We're going to try our hands at making some fresh pasta ourselves this weekend. Any recommendations for sauce? I was thinking something simple? Aglio olio, or burro parmigiano maybe?
What you gotta do is get yourself some Roma tomatoes, smash 'em up real good, and simmer them down into a sauce in a pot with some herbs. Then you lightly brown some lamb mince with some garlic and finely chopped onion, add the sauce and finish cooking your bolognese sauce.
Sounds good, but it turns out one of our guests is extremely averse to onions. So maybe next time. Can't get decent fresh tomatoes here anyway in winter.
We're going to try our hands at making some fresh pasta ourselves this weekend. Any recommendations for sauce? I was thinking something simple? Aglio olio, or burro parmigiano maybe?
We're going to try our hands at making some fresh pasta ourselves this weekend. Any recommendations for sauce? I was thinking something simple? Aglio olio, or burro parmigiano maybe?
What you gotta do is get yourself some Roma tomatoes, smash 'em up real good, and simmer them down into a sauce in a pot with some herbs. Then you lightly brown some lamb mince with some garlic and finely chopped onion, add the sauce and finish cooking your bolognese sauce.
Sounds good, but it turns out one of our guests is extremely averse to onions. So maybe next time. Can't get decent fresh tomatoes here anyway in winter.
garlic and oil it is, then!
0
Options
Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
We're going to try our hands at making some fresh pasta ourselves this weekend. Any recommendations for sauce? I was thinking something simple? Aglio olio, or burro parmigiano maybe?
What you gotta do is get yourself some Roma tomatoes, smash 'em up real good, and simmer them down into a sauce in a pot with some herbs. Then you lightly brown some lamb mince with some garlic and finely chopped onion, add the sauce and finish cooking your bolognese sauce.
Sounds good, but it turns out one of our guests is extremely averse to onions. So maybe next time. Can't get decent fresh tomatoes here anyway in winter.
Skip the onion and dice up some capsicum instead then!
We're going to try our hands at making some fresh pasta ourselves this weekend. Any recommendations for sauce? I was thinking something simple? Aglio olio, or burro parmigiano maybe?
Tynnanseldom correct, never unsureRegistered Userregular
I made my own egg noodles tonight, and threw them in with a quick scratch tomato sauce. Mushrooms, onion, yellow squash, whole canned tomatoes diced, some seasonings. I should have kneaded the pasta dough a bit more, because it was still a bit sticky when it finished its rest and that made it a little hard to shape, but it tasted pretty great regardless.
1 cup flour, 2 eggs, half teaspoon salt. Whisk the eggs into a bowl of that 1c flour, then turn out onto floured surface and knead ~10 minutes to incorporate more flour and make it firmer. Chill half an hour in plastic wrap, then shape how you want and boil 'em up.
I've found oven roasted sweet onions to be about the only way I can enjoy onions. Raw onion at all is just not an option for me. Caramelized red or yellow onions are okay, but not great.
I've found oven roasted sweet onions to be about the only way I can enjoy onions. Raw onion at all is just not an option for me. Caramelized red or yellow onions are okay, but not great.
What about mixed in with other stuff, as a base flavor in more complex cooked dishes?
I've found oven roasted sweet onions to be about the only way I can enjoy onions. Raw onion at all is just not an option for me. Caramelized red or yellow onions are okay, but not great.
What about mixed in with other stuff, as a base flavor in more complex cooked dishes?
If they are chopped super small and then caramelized down to almost no texture at all, I might be able to eat them.
I love the taste of onions cooked in things, I cannot abide the texture.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I am attempting air fryer eggplant parmesan tonight. Frying up the circles of eggplant in the air fryer, then I'm going to put it into the oven with a spoonful of tomato sauce on top and sliced mozzarella cheese. In hopes that it doesn't get too soggy
Posts
I'm wellington based, but thank you for the offer!
Steam: https://steamcommunity.com/id/TheZombiePenguin
Stream: https://www.twitch.tv/thezombiepenguin/
Switch: 0293 6817 9891
What you gotta do is get yourself some Roma tomatoes, smash 'em up real good, and simmer them down into a sauce in a pot with some herbs. Then you lightly brown some lamb mince with some garlic and finely chopped onion, add the sauce and finish cooking your bolognese sauce.
If you're not in the US then Lodge may not be cheaper. They're US-based and are an Actually Made in America product
Sounds good, but it turns out one of our guests is extremely averse to onions. So maybe next time. Can't get decent fresh tomatoes here anyway in winter.
White pesto white pesto white pesto white pesto
garlic and oil it is, then!
Skip the onion and dice up some capsicum instead then!
I also did their cast iron sausage and fennel pizza:
They were well-received!
I made this a couple weeks ago and it's gross
Raw onions are vile trash. I would not spit on a raw onion if it was on fire in a gutter.
I like the flavors that onions impart, but I can only eat a very small amount without suffering from some unpleasant GI issues.
So I still cook with onions, but then I have to pick the onions out of whatever like a picky child.
This hurts my heart.
As for Jedoc, you cannot have guacamole without raw onions, or a decent potato salad for that matter. Raw onions stay and that’s the final word.
Did a crumble top and everything.
So good.
Democrats Abroad! || Vote From Abroad
I loooove tamale pie. Yours looks delicious.
That looks great! Have a recipe to share?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Democrats Abroad! || Vote From Abroad
1 cup flour, 2 eggs, half teaspoon salt. Whisk the eggs into a bowl of that 1c flour, then turn out onto floured surface and knead ~10 minutes to incorporate more flour and make it firmer. Chill half an hour in plastic wrap, then shape how you want and boil 'em up.
What about mixed in with other stuff, as a base flavor in more complex cooked dishes?
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
If they are chopped super small and then caramelized down to almost no texture at all, I might be able to eat them.
I love the taste of onions cooked in things, I cannot abide the texture.
Democrats Abroad! || Vote From Abroad
Not to diminish @tynic 's photo skills
But her food is really really really tasty
that fish looks delish, and it made, quite a dish
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
It's one of two apps I've purchased. A great investment for sure.
Democrats Abroad! || Vote From Abroad
Did you buy a mobile and desktop version, or just one or the other?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981