[ARCHIVED THREAD] - Food Thread (Page 1 of 3)
Posted: 1/27/2015 8:14:06 PM EDT
We need a spot for recipes and food ideas. I'm making lamb and beef lasagna with home made itialian bread tonight. Not in the bread machine either. 
Whatcha guys cooking?? |
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Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday:
BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! |
Stealing this from CTGT... 
And Andrapos Bacon Boat Recipe...
http://www.ar15.com/forums/t_1_5/1610457_.html 
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The world seems bacon crazed lately.
Conndcj the recipe looks good! My mom's side of the family is Italian. Sauce from a jar, cheese in a green oil can, egg noodles, breaking spaghetti in half are all things I remember my Great grandma telling me is bad. She also said only idiots rinse pasta. My wife is from Russia and makes everything from scratch including bread. She knows how I feel about my Italian cheeses. She buys the cheese in chunks and shreds it. We keep it in the freezer shredded so it doesn't lose the flavor. |
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Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike |
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Quoted:
The world seems bacon crazed lately. Conndcj the recipe looks good! My mom's side of the family is Italian. Sauce from a jar, cheese in a green oil can, egg noodles, breaking spaghetti in half are all things I remember my Great grandma telling me is bad. She also said only idiots rinse pasta. My wife is from Russia and makes everything from scratch including bread. She knows how I feel about my Italian cheeses. She buys the cheese in chunks and shreds it. We keep it in the freezer shredded so it doesn't lose the flavor. Oh so YOU have the wife from Russia that can cook.  Mine cannot. She tries but seriously, when is the last time any of you were sitting around with your hungry friends and someone said "Hey, who's up for some Russian?" Exactly. She can bake though.
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Oh so YOU have the wife from Russia that can cook. Mine cannot. She tries but seriously, when is the last time any of you were sitting around with your hungry friends and someone said "Hey, who's up for some Russian?" Exactly. She can bake though.Quoted:
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The world seems bacon crazed lately. Conndcj the recipe looks good! My mom's side of the family is Italian. Sauce from a jar, cheese in a green oil can, egg noodles, breaking spaghetti in half are all things I remember my Great grandma telling me is bad. She also said only idiots rinse pasta. My wife is from Russia and makes everything from scratch including bread. She knows how I feel about my Italian cheeses. She buys the cheese in chunks and shreds it. We keep it in the freezer shredded so it doesn't lose the flavor. Oh so YOU have the wife from Russia that can cook. Mine cannot. She tries but seriously, when is the last time any of you were sitting around with your hungry friends and someone said "Hey, who's up for some Russian?" Exactly. She can bake though.My wife is always cooking something. We go to a restaurant and she likes a dish. The next thing you know she figured it out and makes it here. Cooks all different types of food. Since she grew up poor much of her favorites are soups and stews. Not much of a soup lover here. I consider it more of something that goes with a meal but she considers it the meal. Of course she eats bread with everything including watermelon. |
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Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike Quoted:
Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) |
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One more for tonight:
Conndcj's Fettucine Carbonara: Spaghetti Carbonara is a very traditional Roman dish that I grew up with (and which would partially explain my Mussolini-like build). It is simply not diet food so please do not ask for substitutes or what you can leave out. You can't so don't make it every week and you won't need the arterial balloon anytime soon. Ingredients: (for three to four. You just double everything for larger crowds) -1 lb fettucine (I like the wider pasta but spaghetti is the original). Good pasta is the whole key so please for the love of Baby Jesus buy some imported hard durum wheat pasta. -1/2 pound pancetta, sliced 1/8 thick or so (basically rolled Italian Bacon that has been cured but not smoked.) -8 large eggs -1/2 cup grated Parm Reggiano (cow's milk cheese) -1/2 cup grated Pecorino Romano (sheep's milk cheese) -1/4 cup heavy cream -fresh cracked black pepper (slightly coarse) Instructions: -cube pancetta and render in large pan until done but not crisp. Remove pancetta, save oil. -get your pasta water boiling, salt it -take eggs, cheeses, cream and lots of black pepper and whisk together -cook pasta and remove while still slightly firm -get pancetta back into it's original pan and bring it up to medium heat. -drain pasta and place into other pan. Using tongs, flip and coat the pasta with the oil. TURN OFF HEAT. -add the egg mixture and CONSTANTLY turn and coat the pasta. If you stop, you will get a LOT of scrambled egg. The egg mixture will turn into a creamy sauce. -Grate still more cheese and black pepper and enjoy. |
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I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) Quoted:
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Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) |
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Getting fat is fun. Being fat sucks, trust me. And trying not to be fat anymore sucks the most.
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I'm gonna get fat acting on this thread What's the downside ? Getting fat is fun. Being fat sucks, trust me. And trying not to be fat anymore sucks the most.
oh you dont have to tell me. back in my younger years i could eat 10k calories and it wouldn't even make me take a big dump. now i need to watch what i eat or ill be dumping all day. getting old sucks 
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oh you dont have to tell me. back in my younger years i could eat 10k calories and it wouldn't even make me take a big dump. now i need to watch what i eat or ill be dumping all day. getting old sucks Quoted:
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I'm gonna get fat acting on this thread What's the downside ? Getting fat is fun. Being fat sucks, trust me. And trying not to be fat anymore sucks the most.
oh you dont have to tell me. back in my younger years i could eat 10k calories and it wouldn't even make me take a big dump. now i need to watch what i eat or ill be dumping all day. getting old sucks Getting old sucks for sure! |
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I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) Quoted:
Quoted:
Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) my home town 
Barettas provisions in East Berlin has some good stuff as well and then you have Angelos in New Britain too |
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i work 5 seconds away from Kensington market. Go there for lunch a lot. One of their sons works with us too and is always making is grinders . Love that place Quoted:
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Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) where at? |
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i work 5 seconds away from Kensington market. Go there for lunch a lot. One of their sons works with us too and is always making is grinders . Love that place Quoted:
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Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) Because of the name for some reason I never thought Kensington Market was Italian. Then I joined the IPIC down the street and everyone filled me in. An evil, evil place. |
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Quoted:
Because of the name for some reason I never thought Kensington Market was Italian. Then I joined the IPIC down the street and everyone filled me in. An evil, evil place. Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! Wow, sounds good. You need to stop in to La Molisana's in Wayerbury. It's a little hole in the wall Italian meat market. Great food. I stop there all the time. Doesn't hurt that I work just down the road. They make the best soppresatta, porketta, meatballs and sausage. La Molisana's Mike I have been there many times. I stop there every time I go to court in Waterbury. If someone in the courthouse never told me, I never would have found it. Their dried sausage is amazing and their prices are very cheap. Excellent place. For anybody looking for Italian ingredients in my area (greater Hartford), I go to Kensington Market in Berlin. They would have everything in my recipe under one roof. If you are in the greater New Haven area where I grew up, there is Liuzzi Cheese on Rt 5 in North Haven for cheeses, pastas, cold cuts, etc. For sausage and porketta, Longhini's off of Ella Grasso Blvd in New Haven (although Liuzzi's actually carries their products as well.) Because of the name for some reason I never thought Kensington Market was Italian. Then I joined the IPIC down the street and everyone filled me in. An evil, evil place. IPIC? |
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I made this Sunday night - Watched Guy's Big Bite that morning - decided to replicate his menu for dinner... Blue Cheese stuffed burgers topped with peppered bacon and served with Sonoma Valley fries! The fries were sliced potatoes poached in Cabernet Sauvignon wine, then pan fried. Served with a Cabernet & Ketchup reduction, and grape tomato & cucumber salad
http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BConskillet_zps42b2743d.jpg http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCplated_zps34c9d907.jpg Burger was cooked a perfect medium rare! http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCstuffed_zpsf7a731d2.jpg |
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Quoted:
I made this Sunday night - Watched Guy's Big Bite that morning - decided to replicate his menu for dinner... Blue Cheese stuffed burgers topped with peppered bacon and served with Sonoma Valley fries! The fries were sliced potatoes poached in Cabernet Sauvignon wine, then pan fried. Served with a Cabernet & Ketchup reduction, and grape tomato & cucumber salad <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BConskillet_zps42b2743d.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BConskillet_zps42b2743d.jpg</a> <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BCplated_zps34c9d907.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCplated_zps34c9d907.jpg</a> Burger was cooked a perfect medium rare! <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BCstuffed_zpsf7a731d2.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCstuffed_zpsf7a731d2.jpg</a> that looks damn good |
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my Italian bread recipe
3 cups warm water 1 teaspoon white sugar 1 tablespoon active yeast 1 tablespoon salt 7 cups all-purpose flour add the sugar and yeast to the warm water and let proof. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft. shits gonna be sticky.. Turn in a greased or oiled bowl, cover, and let double in size. Once doubled, punch down and let rise again. Once doubled again, punch down and cut into 3rds and form into three fat footballs. Grease cookie sheets and place the bread on the sheets, cover with a towel, and let rise for the final time. Once risen brush with olive oil and place in a preheated 450 degrees oven. 200 degree internal temperature is done. About 30-35 minutes. 
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Quoted:
Getting fat is fun. Being fat sucks, trust me. And trying not to be fat anymore sucks the most.
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Quoted:
Quoted:
I'm gonna get fat acting on this thread What's the downside ? Getting fat is fun. Being fat sucks, trust me. And trying not to be fat anymore sucks the most.
AMEN to that! I'm trying to get smaller but not doing very well. |
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Quoted:
I made this Sunday night - Watched Guy's Big Bite that morning - decided to replicate his menu for dinner... Blue Cheese stuffed burgers topped with peppered bacon and served with Sonoma Valley fries! The fries were sliced potatoes poached in Cabernet Sauvignon wine, then pan fried. Served with a Cabernet & Ketchup reduction, and grape tomato & cucumber salad <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BConskillet_zps42b2743d.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BConskillet_zps42b2743d.jpg</a> <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BCplated_zps34c9d907.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCplated_zps34c9d907.jpg</a> Burger was cooked a perfect medium rare! <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BCstuffed_zpsf7a731d2.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCstuffed_zpsf7a731d2.jpg</a> I'm not even gonna lie, it moved a little when I seen this
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Quoted:
AMEN to that! I'm trying to get smaller but not doing very well. Quoted:
Quoted:
Quoted:
Quoted:
I'm gonna get fat acting on this thread What's the downside ? Getting fat is fun. Being fat sucks, trust me. And trying not to be fat anymore sucks the most.
AMEN to that! I'm trying to get smaller but not doing very well. Me either but I really need to buckle down. |
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Quoted:
that looks damn good Quoted:
Quoted:
I made this Sunday night - Watched Guy's Big Bite that morning - decided to replicate his menu for dinner... Blue Cheese stuffed burgers topped with peppered bacon and served with Sonoma Valley fries! The fries were sliced potatoes poached in Cabernet Sauvignon wine, then pan fried. Served with a Cabernet & Ketchup reduction, and grape tomato & cucumber salad <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BConskillet_zps42b2743d.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BConskillet_zps42b2743d.jpg</a> <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BCplated_zps34c9d907.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCplated_zps34c9d907.jpg</a> Burger was cooked a perfect medium rare! <a href="http://smg.photobucket.com/user/JeepinMaxx/media/Pics/BCstuffed_zpsf7a731d2.jpg.html" target="_blank">http://img.photobucket.com/albums/v369/JeepinMaxx/Pics/BCstuffed_zpsf7a731d2.jpg</a> that looks damn good Dear God. Yeah, that doesn't suck one bit. |
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Quoted:
Cool idea. On another board, this turned out to be a huge and very interesting thread. Here's one to start. Made it yesterday: BUCCATINI ALLA MATRICIANA Ingredients: - 1 lb buccatini pasta: (It is round like spaghetti but hollow. Allows the sauce to go inside as well. It is the traditional pasta to go with this sauce but it rocks with just about anything) - one 35oz can of whole plum tomatoes (from Italy preferably) - one medium white onion - 2/3 of a pound of pancetta, sliced 1/8" thick. If you can't find pancetta where you live: 1. move immediately or 2. get a couple of chunks of salt pork, remove most of the visible fat and cube it. - olive oil - fresh cracked black pepper Procedure: - coat bottom of sauce pan with olive oil, turn to medium heat. - when up to temp, add meat and cook just short of brown (it will finish in the sauce) - now add diced onion and cook until translucent. DO NOT add the onion first or with the meat as the water from them will not let the meat cook correctly. - crush tomatoes and add to pan. Clean out can with a few ounces of water and add to pan. - add lots of crushed pepper. NO SALT as meat has it covered. - bring to boil them reduce to simmer with lid off. - done in less than one hour. Even better if made the day before. The proper way to boil pasta - Pasta needs lot of water. One gallon per pound. Less water is why pasta often sticks. - It must boil vigorously. - Then you salt it. A lot. Italians like to say "like the sea". This will be your only chance to add flavor to the pasta itself. DO NOT add olive oil to the water. It does not keep the pasta from sticking together but it DOES keep the sauce from sticking to the pasta. FAIL. - Please use whole durum wheat pasta. It is everywhere. Barilla is solid. DiCecco is awesome. Muelller's egg noodles will get you beaten with a piece of #11 rebar is some places. Whole wheat pasta is NOT the same, takes much longer to cook and tastes like chalk but hey it's your party. - DO NOT break your pasta in two. This makes me homicidal. Really. - At full boil, most pasta takes 8-10 minutes to cook al dente. Taste a piece every couple of minutes. I keep it just short of done and finish it in the sauce. - Drain well but DO NOT rinse. This washes off the starch and also keeps the sauce from sticking. FAIL. - Now here is what separates good pasta from great pasta. Add some sauce to a large pan and bring up to heat. Add the pasta to the sauce and toss through, cooking the pasta for a minute or two. Now it's done. - Serve, add some more sauce if you like but don't bury it. You should taste pasta and the sauce. - Cheese. Here we go. There are two, pecorino romano (sheep's milk) and parmagiano reggiano (moo-moo milk). I get a chunk and then grate it as needed right on the pasta. That keeps it fresh. Most stores have either fresh ground, which is also good. And now...THE GREEN CAN. I don't know what's in it but it ain't cheese. Again, it would be rebar time in some ultra conservative areas. Enjoy! The pasta can be bought at difiores In Hartford There is saw dust in the green can |
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Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well.
Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. 
Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO 
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| Tonight I deboned chicken drumsticks skin on, sous vide with poultry seasoning, cracked black pepper, salt, a pat of butter and garlic clove per piece of meat. Then crisped the skin in hot oil till it was brown and breaks into crispy shards. Amazing contrast to the moister than rotisserie meat. |
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Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg are you a chef? |
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Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg Store bought clams.... Meh 
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Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO That looks really good right there! - may have to steal the recipe for this weekend... |
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Quoted:
are you a chef? Quoted:
Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg are you a chef? Nope, just a home cook. It's a nice way to relax on the weekends. |
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Quoted:
Nope, just a home cook. It's a nice way to relax on the weekends. Quoted:
Quoted:
Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg are you a chef? Nope, just a home cook. It's a nice way to relax on the weekends. You should be arrested for stealing Typhoids grandmothers kitchen wallpaper. |
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Quoted:
Store bought clams.... Meh Quoted:
Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg Store bought clams.... Meh Uh...OK. Everything else was store bought too so just the clams are insufficient, correct? Kind of tough to break out the old clam rakes and head to the shore in the winter but I wow to try harder just for you. 
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You should be arrested for stealing Typhoids grandmothers kitchen wallpaper. Quoted:
Quoted:
Quoted:
Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg are you a chef? Nope, just a home cook. It's a nice way to relax on the weekends. You should be arrested for stealing Typhoids grandmothers kitchen wallpaper. Yeah, I'll get right on that. You wait right here. Anything positive to add to this thread? |
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Uh...OK. Everything else was store bought too so just the clams are insufficient, correct? Kind of tough to break out the old clam rakes and head to the shore in the winter but I wow to try harder just for you.
Quoted:
Quoted:
Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg Store bought clams.... Meh Uh...OK. Everything else was store bought too so just the clams are insufficient, correct? Kind of tough to break out the old clam rakes and head to the shore in the winter but I wow to try harder just for you.
I grow my own 
In my clam pond
I am a big fan of bivalve aquaculture.
The paella looks good. I've had some excellent dishes in Portuguese homes. I have not been able to duplicate myself. I think the secret is in the rice and the juices from the shellfish. Having a hard time putting my finger on it. Perhaps nutter has some insight? He is classically trained master status. |
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Quoted:
Nope, just a home cook. It's a nice way to relax on the weekends. Quoted:
Quoted:
Quoted:
Seafood Paella. Tried to copy what I had at Costa Del Sol. Actually came out well. Clams, mussels, chicken, chorizo, shrimp, peas, saffron, etc. http://i20.photobucket.com/albums/b243/conndcj/paella001.jpg Classic Caprese Salad. Fresh mozzarella, tomatoes, basil, sea salt, black pepper, a little fennel pollen and house EVOO http://i20.photobucket.com/albums/b243/conndcj/DSCN0001-3.jpg are you a chef? Nope, just a home cook. It's a nice way to relax on the weekends. my problem is i cook too much. i just make too much food. i like huge portions. 
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Real clam juice is key to anything like that. Bought a bottle of home made clam juice from my friends mom in the Bronx . Shits on that crap in the store Ok that makes sense. Some of the oily fishes and shellfish liquors will metabolize into similar compounds to MSG. On that note, parmasaen cheese will achieve similar effects. -Clamfarmer |
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Quoted: Ok that makes sense. Some of the oily fishes and shellfish liquors will metabolize into similar compounds to MSG. On that note, parmasaen cheese will achieve similar effects. -Clamfarmer Quoted: Quoted: Real clam juice is key to anything like that. Bought a bottle of home made clam juice from my friends mom in the Bronx . Shits on that crap in the store Ok that makes sense. Some of the oily fishes and shellfish liquors will metabolize into similar compounds to MSG. On that note, parmasaen cheese will achieve similar effects. -Clamfarmer Worcester sauce has high levels of glutamate as well. I like adding a couple dashes of Worcester sauce and soy sauce (umami) to dishes that permit. |
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Quoted: Tonight I deboned chicken drumsticks skin on, sous vide with poultry seasoning, cracked black pepper, salt, a pat of butter and garlic clove per piece of meat. Then crisped the skin in hot oil till it was brown and breaks into crispy shards. Amazing contrast to the moister than rotisserie meat. That sounds great. Do you have an immersion circulator? If no what's your method? If yes, I am jealous. |
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Quoted: That sounds great. Do you have an immersion circulator? Quoted: Quoted: Tonight I deboned chicken drumsticks skin on, sous vide with poultry seasoning, cracked black pepper, salt, a pat of butter and garlic clove per piece of meat. Then crisped the skin in hot oil till it was brown and breaks into crispy shards. Amazing contrast to the moister than rotisserie meat. That sounds great. Do you have an immersion circulator? If no what's your method? If yes, I am jealous. If your tempted I recommend diving in. With that chicken recipe I did you can sous vide multiple portions, then store them in the fridge for different meals during the week. Just crisp skin before serving and its ready to rock and roll. Many sous vide recipes can be stored like this for convenient meals. |