By reilo Go To PostWell first take of the carbonara recipe didn't turn out as hoped. The consistency isn't any good because I think I did it at too high of a heat. I think I also had one too many eggs. Oh well, next time.You don't have to cook the eggs, just add everything in the pan when you're done. You can try adding a little bit of milk to the eggs to make it creamy even if it's not in the recipe, depends on what you prefer.
When I meant cook the eggs, I mean that last step. The pan was too hot when I threw the spaghetti mixed with the egg mixture in. It worked great the second and third time. It's also much better with pancetta than chicken fyi. The pancetta grease is killer.
By KingGondo Go To PostSeared pork filet over peas and potatoes, covered in a white wine cream sauce and finished with crispy pancetta.Great recipe from a book I bought in New Zealand.
Wow that looks great.
By reilo Go To PostWhen I meant cook the eggs, I mean that last step. The pan was too hot when I threw the spaghetti mixed with the egg mixture in. It worked great the second and third time. It's also much better with pancetta than chicken fyi. The pancetta grease is killer.
Chicken is better than pancetta in pasta said no one ever. :P
Pancetta isn't very filling so I tried it with chicken, but yea, it's killer difference for this recipe.
By reilo Go To PostWhen I meant cook the eggs, I mean that last step. The pan was too hot when I threw the spaghetti mixed with the egg mixture in. It worked great the second and third time. It's also much better with pancetta than chicken fyi. The pancetta grease is killer.
Yeah I said it because it's basically the only thing you can get wrong.
And why does everyone put chicken in pasta :(
You kill a pig
You cut a pig
You put the pig in your pasta
Pig (and his cousin boar) is the only winner in normal pasta
By Fenderputty Go To PostWow that looks great.
Chicken is better than pancetta in pasta said no one ever. :P
You have no idea how many heatens in the footy thread put everything they can find in pasta.
Because well made chicken breast that's properly seasoned is delicious. And if you're making a white-sauce pasta recipe, chicken or fish is kinda the go-to imo.
By reilo Go To PostBecause well made chicken breast that's properly seasoned is delicious. And if you're making a white-sauce pasta recipe, chicken or fish is kinda the go-to imo.Chicken is not fit for pasta imho, just like beef.
Also before I said milk but I meant panna (sorry I don't have the translation in my head). None of these is in the official recipe but you may try.
It's not as bad as chicken.
Meatballs are made with beef. Lasagna is made with beef. Chicken Parmesan doesn't go with pasta? You're not thinking clearly.
By Ricky Go To PostYou have no idea how many heatens in the footy thread put everything they can find in pasta.Hello
What? Beef most definitely goes well with pasta. What do you think is in classic lasagna? Bolognese? Crazy talk. I make ground beef bolognese with a rustic vodka tomato sauce weekly and it's delicious.
By reilo Go To PostBecause well made chicken breast that's properly seasoned is delicious. And if you're making a white-sauce pasta recipe, chicken or fish is kinda the go-to imo.
I agree that chicken in a white cream sauce can be good, just that you need pancetta on top of the chicken for flavor.
Chicken really isn't authentic Italian. Go to Italy and see how many chicken pasta dishes there are on the menu. Chicken with Italian is the creation of places like the Olive Garden.
Beef on the other hand can be found ... I add ox tails to my pasta sauce occasionally and slow cook the shit out of it for a meaty flavor. My father's side immigrated from Italy during the times of Tito and they add beef stew meat to their red sauce as well as ground beef occasionally.
By Fenderputty Go To PostI agree that chicken in a white cream sauce can be good, just that you need pancetta on top of the chicken for flavor.
Chicken really isn't authentic Italian. Go to Italy and see how many chicken pasta dishes there are on the menu. Chicken with Italian is the creation of places like the Olive Garden.
Beef on the other hand can be found … I add ox tails to my pasta sauce occasionally and slow cook the shit out of it for a meaty flavor. My father's side immigrated from Italy during the times of Tito and they add beef stew meat to their red sauce as well as ground beef occasionally.
Yeah. I really don't put chicken in any of my pasta dishes. If you want a white meat, pork.
And yeah, pancetta is very important, the fat that it add's carries flavour and thickens the rest of it up to boot. You don't even need a lot of it, but it 's usually fairly integral to the recipe.
By giririsss Go To PostYeah. I really don't put chicken in any of my pasta dishes. If you want a white meat, pork.
And yeah, pancetta is very important, the fat that it add's carries flavour and thickens the rest of it up to boot. You don't even need a lot of it, but it 's usually fairly integral to the recipe.
Yeah, I think chicken parm is the only dish that my wife and I eat with any consistency and even then, it's like twice a year. Swine is my favorite meat.
to make a proper carbonara you put onions, pancetta, and pasta in a pot. boil it, then put cream, and throw that shit on the garbage bin because it's fucking disgusting
https://www.facebook.com/about.Rob/videos/1061288227246556/
https://www.facebook.com/about.Rob/videos/1061288227246556/
By Fenderputty Go To PostThe trick to growing a large fresh basil plant is to pick off the flowers as they start to form. Towards the end of the season you can let the flowers form and drop seeds and hopefully the basil just sprouts the following spring.
Yes, make sure you cut the flowers off. If you have too much basil, just cut some off (not all the leaves down a stem, just part way as it will grow back) and make pesto and store it. I actually have the same basil plant for 3 years now, still growing. Key has been using plant food. Shit makes it grow like no other!
I have rosemary, thyme, and mint for herbs. I have chives, 3 types of small tomatoes I just planted, and zuchinnis and pesian cucumbers along with jalapenos. Last year was a bust and I'm hoping this year the veggies come in better. Tomatoes are always a great thing to plant. Can't wait til they come in. I don't grow big tomatoes anymore. I like them for slicing and stuff, but the grape or cherry ones are easier to grow and honestly taste better if you're not making a sauce.
I made a baked Halibut over Basmati rice with roasted Parmesan Asparagus recently.
Came out quite good. This Halibut was actually fished by a friend of my girl's brother, not store bought. Man, fish is so damn good when not from a store.
We go Halibut fishing yearly. Last year we didn't though which was odd. It's easily one of my favorite fish cuts when cooked. I Love me some halibut. My wife first time fishing ever she caught the biggest Halibut I've seen in local waters. It weighted 24 pounds. With El Nino, I ened up catching mahi mahi, ahi tuna and yellow tail.
One of my 25+ pound yellow tail last summer is pictured below. Made some amazing ceviche with it. Made BOMB fish tacos with the mahi mahi.
One of my 25+ pound yellow tail last summer is pictured below. Made some amazing ceviche with it. Made BOMB fish tacos with the mahi mahi.
Looks awesome guys. I really need to get more comfortable cooking fish and seafood in general.
It's on the menu this week. I'll post my creation after I make it.
It's on the menu this week. I'll post my creation after I make it.
By KingGondo Go To PostLooks awesome guys. I really need to get more comfortable cooking fish and seafood in general.
It's on the menu this week. I'll post my creation after I make it.
Seafood was an acquired taste for me. Eating raw fish actually helped me acquire a taste since the flavor is more mild raw. Cooking brings out the natural oils and flavor more. I liked cooked fish now, but stray from salmon cooked while i love salmon raw. I've had too many cooked salmon disasters where the fish is slathered in mayo and baked. Bleh.
I tried lobster trapping for the first time last year in long beach breakwater, but we only got one and I let my pops have it since it's his boat we go out on to fish
By KingGondo Go To PostLooks awesome guys. I really need to get more comfortable cooking fish and seafood in general.
It's on the menu this week. I'll post my creation after I make it.
I usually eat salmon once a week. I don't do anything fancy with it. Sometimes I pan fry it, sometimes I broil it, others bake it. Different seasonings and such. It's the easiest thing to make.
I also make a pan-fried trout fillet that is so super easy. oil + butter in the pan, season how you want (S+P is enough but anything more is up to you), and flour. Dredge lightly, fry for about 5 minutes skin side down, flip, 2-4 minutes, done.
I usually combine 1tb butter with capers in the pan after, then when done throw the juice of 1/2 lemon for a sauce. You can even throw onions on there. Did it this weekend since I didn't have capers, came out great.
A simple shrimp scampi. Linguine pasta, cook it. Marinate shrimp with olive oil, s+p,chopped garlic, lemon juice, heat (like chili flakes) and anything else. Cook in olive oil in pan for a few minutes per side. When just about done, throw the al dente linguine in and finish it off. Toss in more olive oil (since this is the "sauce," and sprinkle with basil/parsley when done. Quite good and easy to make.
By Fenderputty Go To PostSeafood was an acquired taste for me. Eating raw fish actually helped me acquire a taste since the flavor is more mild raw. Cooking brings out the natural oils and flavor more. I liked cooked fish now, but stray from salmon cooked while i love salmon raw. I've had too many cooked salmon disasters where the fish is slathered in mayo and baked. Bleh.
I tried lobster trapping for the first time last year in long beach breakwater, but we only got one and I let my pops have it since it's his boat we go out on to fish
Salmon is so easy to cook, though. Just season however you want and cook. No need for mayo. Though, I like a version I make with dijon mustard and bread crumbs on top. Also god with butter and dill. Or with cajun seasoning and pan fried.
Fish cooks fast so you just got to get the timing down. But honestly, a lot of fish is like steak. You can season it a lot but you can also just put S+P and get something delicious out of it.
Yeah my momloves it and Ive had simpler recipes, I just prefer halibut or another white fish more. I do enjoy raw a ton though.
By Fenderputty Go To PostYeah my momloves it and Ive had simpler recipes, I just prefer halibut or another white fish more. I do enjoy raw a ton though.I love yellowtail sushi! Well, really all sushi. Or anything from the sea.
Seafood is amazing. The only thing I find overrated, which is kind of funny considering opinions, is lobster. I like lobster, I just don't get the hype. I'd rather have a chilean sea bass than lobster.
I love poaching salmon in garlic, butter, lemon and herbs. So damn delicious, especially if you sautee some onions first.
By Mamba Go To PostI love yellowtail sushi! Well, really all sushi. Or anything from the sea.
Seafood is amazing. The only thing I find overrated, which is kind of funny considering opinions, is lobster. I like lobster, I just don't get the hype. I'd rather have a chilean sea bass than lobster.
I love lobster, but like you, am not super hyped. I would rather king crab legs and find scallops as enjoyable too
I can't do too chewy seafood so scallops is usually out as not cooked properly, and I can't do squid/octopus either. I don't know how else to describe my issue with their texture.
Ohh I love me some squid. Tentacles are the best in calamari. I'm right there with you on octopus. I like it occasionally, but in general way too chewy
Cheese is life, life is cheese, want: http://brobible.com/life/article/sandwich-shop-in-nyc-cheese/
Speaking of Cheese, anyone ever tried making it? I'm not talking fresh mozzarella either, which is super easy.
http://www.cheesemaking.com/
This lady makes her own, sells some of the items needed and goes through the processes of how to make cheese. She even describes how you can age your own cheese using an old refrigerator. I'm seriously tempted, because making my own triple cream would be amazing. That said, it doesn't sound easy. When heating the milk to specific temps for the cultures, they recommend heating two degrees per minute. I'm not sure I could get that level of control even if using a double pot type set up and I'm not sure I could keep it at specific temps once there.
http://www.cheesemaking.com/
This lady makes her own, sells some of the items needed and goes through the processes of how to make cheese. She even describes how you can age your own cheese using an old refrigerator. I'm seriously tempted, because making my own triple cream would be amazing. That said, it doesn't sound easy. When heating the milk to specific temps for the cultures, they recommend heating two degrees per minute. I'm not sure I could get that level of control even if using a double pot type set up and I'm not sure I could keep it at specific temps once there.
Aw yiss. Cheese is the best food ever invented. Went to a combination cheesemonger/sandwich shop when I visited my friend in Christchurch, NZ last month. One of the best sandwiches I've ever had:
I promised I'd post the results of my fish recipe, so here goes:
Just some salmon sautéed in butter with a base sauce consisting of peas, chickpeas, almond milk and garlic (and the juices leftover from the salmon). Cilantro for a garnish.
I promised I'd post the results of my fish recipe, so here goes:
Just some salmon sautéed in butter with a base sauce consisting of peas, chickpeas, almond milk and garlic (and the juices leftover from the salmon). Cilantro for a garnish.
Thanks! It's a really nice simple recipe from Whole Foods' website.
Gonna try a white fish next week I think. Any suggestions?
Gonna try a white fish next week I think. Any suggestions?
Seabass or halibut are my favorites. Not sure what you have locally. Cod and tilapia are good but really really mild in flavor
I can get whatever from WFM but really fresh fish might be hard to acquire due to the whole hundreds of miles from an ocean thing.
I'll look up some recipes that use seabass or halibut.
I'll look up some recipes that use seabass or halibut.
Looks great, Gondo! Yeah, I also like seabass and halibut. Trader Joe's sells a swordfish I've yet to try. Last time I did, about 8 years ago, i got myself a piece of rubber. Legit shook. Only disaster of my life. Been scared but I'll take the plunge again some day.
My mom used to make a whitefish like Tilapia or some sort in a spicy red sauce that was good. I should ask her for her recipe, it's been forever since I've had it.
My mom used to make a whitefish like Tilapia or some sort in a spicy red sauce that was good. I should ask her for her recipe, it's been forever since I've had it.
I've not tried cooking sword fish, I've heard it's super easy to overcook. It's harder to find but mahi mahi (dorado) is also a delicious white meat.
Made chicken noodle soup today. Here's how.
One whole chicken:
1 Onion
2 Carrots halved
4 Celery ribs
2 Jalapeno peppers seeded
Bunch of fresh parsley and thyme
Pepper corns
Pot of boiling salted water:
Everything goes in the pot:
Bring it back up to a boil:
Lower the heat down to a simmer and begin spooning off the fat that's rendering off from the chicken. Do this a few times an hour for about four hours. The fat will build up on the sides of the pot:
Discard the fat:
Once the liquid has reduced by about a third, add more water to cover what remains and bring back to a boil.
Kill the heat and separate the liquids from the solids with another pot and strainer. Keep the chicken together and set aside. Toss the soggy veg in the bin.
You'll now have homemade chicken broth! You can let this cool down to room temp, spoon off any remaining fat that settles and then freeze up to three months to use in anything.
If you want soup though, it's noodle time. Egg noodles are good, however, I've gone with these crushed looking lasagna bits. I don't know what they're called but they look good and work in the dish. Bring the broth up to a boil and toss in your noodle of choice. This is also the time to add any veggies you'd like to have in your finished soup. I like carrot rounds and celery.
Pick the meat off the bone and discard the skin and carcass.
Pull the meat apart into spoon size chunks with a fork and add to the liquid.
Once the meat is heated through and the noodles are al dente, the soup is ready to consume.
One whole chicken:
1 Onion
2 Carrots halved
4 Celery ribs
2 Jalapeno peppers seeded
Bunch of fresh parsley and thyme
Pepper corns
Pot of boiling salted water:
Everything goes in the pot:
Bring it back up to a boil:
Lower the heat down to a simmer and begin spooning off the fat that's rendering off from the chicken. Do this a few times an hour for about four hours. The fat will build up on the sides of the pot:
Discard the fat:
Once the liquid has reduced by about a third, add more water to cover what remains and bring back to a boil.
Kill the heat and separate the liquids from the solids with another pot and strainer. Keep the chicken together and set aside. Toss the soggy veg in the bin.
You'll now have homemade chicken broth! You can let this cool down to room temp, spoon off any remaining fat that settles and then freeze up to three months to use in anything.
If you want soup though, it's noodle time. Egg noodles are good, however, I've gone with these crushed looking lasagna bits. I don't know what they're called but they look good and work in the dish. Bring the broth up to a boil and toss in your noodle of choice. This is also the time to add any veggies you'd like to have in your finished soup. I like carrot rounds and celery.
Pick the meat off the bone and discard the skin and carcass.
Pull the meat apart into spoon size chunks with a fork and add to the liquid.
Once the meat is heated through and the noodles are al dente, the soup is ready to consume.
By Fenderputty Go To PostSalmonella after 4 hours of slow simmering chicken?Well, I didn't mean only just this recipe but I avoid making any chicken recipes at all. And you can contract salmonella or some other avian shit just by handling chicken. I got some problems with the stomach after cooking chicken once and now I'm reluctant to cook it again. Despite my great love for all chicken.
Thanks fellas. I cook all the time and I finally remembered to take photos for the thread. I'll contribute more often in the future.
GQ very nice. I've never separated the things. I love the boiled veggies in chicken soup. I eat all of it. But some people don't. I make mine slightly different but the only suggestion I'll make is adding Parsnip as a veggie as well. It goes great for chicken soup.
This weekend I made Banana Nutella French Toast.
It's fairly simple, actually. I took Challah bread (egg bread) and sliced it. I spread nutella on both sides, then sliced bananas and put two slices together like a sandwich.
I took a mixture of eggs, heavy cream, cinnamon, and sugar and beat them together (can use milk in place of cream). Then I dipped the sandwiches into the eggs/cream combo, and fries it for a couple minutes each side on a frying pan (oil or butter, your preference).
Then I drizzled some more nutella on top and put on slices bananas and strawberries and then some organic maple syrup (didn't bother making the whipped cream though you can!).
It was very decadent and very good. I rarely bother with such an elaborate breakfast, generally I just make plain french toast when I make it.
This weekend I made Banana Nutella French Toast.
It's fairly simple, actually. I took Challah bread (egg bread) and sliced it. I spread nutella on both sides, then sliced bananas and put two slices together like a sandwich.
I took a mixture of eggs, heavy cream, cinnamon, and sugar and beat them together (can use milk in place of cream). Then I dipped the sandwiches into the eggs/cream combo, and fries it for a couple minutes each side on a frying pan (oil or butter, your preference).
Then I drizzled some more nutella on top and put on slices bananas and strawberries and then some organic maple syrup (didn't bother making the whipped cream though you can!).
It was very decadent and very good. I rarely bother with such an elaborate breakfast, generally I just make plain french toast when I make it.
By reilo Go To PostGoddammit stop baiting me into breaking my No Sweets 2016 pledge.
Why would you do that? Even if you're losing weight or trying to bulk up or something, you need an incentive!
After I moved to SF a year ago, I discovered that the Walgreens down the street sold the candy I grew up with that I love with all my heart, and I ended up basically becoming addicted to it like a kid again lol.
Particularly...
Not to mention the copious amounts of Nutella I'd ingest regardless. I went back to Portland last week and had to tell my mom not to make me Nutella crepes... that was rough.
Particularly...
Not to mention the copious amounts of Nutella I'd ingest regardless. I went back to Portland last week and had to tell my mom not to make me Nutella crepes... that was rough.