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User 140492 posted:What's everyone's favourite carbonara recipe? I had an amazing one bookmarked but I can't find it, and half the poo poo on google includes cream or onion or peas or something. This one: http://www.goonswithspoons.com/Spaghetti_alla_carbonara
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Oct 18, 2012 22:46
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User 117351 posted:I might do up my usual butter-based pie crust but use garlic and herb butter, I bet that would be tasty with a meat filling. That sounds tasty. Or subbing in butter-flavored Crisco as a change of pace. If you use butter, cut down how much water you use by a little bit, butter has a lot of water inside compared to lard. The pro way to do this is to use your handy food processor. You use it to cut the fat into the flour without raising its temperature too much and then dribble dribble the water in until you get a dough. It's so sweet to see that all come together.
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Oct 18, 2012 23:00
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Haha, I'm pretty sure that's the exact recipe I used! Thanks a bunch. I love me some simple pasta dishes.
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Oct 18, 2012 23:15
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An observer posted:What's everyone's favourite carbonara recipe? I had an amazing one bookmarked but I can't find it, and half the poo poo on google includes cream or onion or peas or something. For proportions, I figure around a thick slice of pancetta (maybe an ounce and a half? I just eyeball it), a clove of garlic, one egg, and about 2 Tbsp of pecorino (or p. reggiano) per serving of pasta. Edit: Oh hay new page. SubG fucked around with this message at 23:17 on Oct 18, 2012 |
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Oct 18, 2012 23:15
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He speaks the truth, before whirled peas month that simple recipe was evoked and tried and discussed enough that it turned into a full-blown megathread. And, yes, you should go for real pancetta. It's pricey, but you only need a quarter pound of it.
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Oct 18, 2012 23:15
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CuddleChunks posted:That sounds tasty. Or subbing in butter-flavored Crisco as a change of pace. If you use butter, cut down how much water you use by a little bit, butter has a lot of water inside compared to lard. Yeah, I usually use butter on the rare occasions I make my own crust, so my ratios are based on that. With the herb butter I may actually have to back off the water even more, because the herbs are blended in fresh and tend to make the butter wetter. I almost never make any pie crust that isn't pate sucree, because I'm lazy and when I need a basic crust I just buy the frozen kind. I have a couple in the freezer now actually, along with some empanada wrappers that I use to make meat pies all the time, but I thought tonight I might actually put forth a little crust effort. By the way if you have an herb garden and a food processor, herb butter is probably by far the best way to handle overabundance. I could never use up all the herbs my garden grows, especially in the fall before the frost kills everything. Toss a pound of butter in the Cuisinart with a couple heaping handfuls of herbs and run it smooth, then freeze in small tubs. I go through the stuff like crazy in winter when my garden is dormant and I don't want to spend a bunch of money on fresh herbs at the grocery store.
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Oct 18, 2012 23:21
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My girlfriend just came home from a silent film conference in Italy and brought a lovely looking bag of semolina pasta (as well as some limoncello and mirto). I would like to make a nice pasta dish with the semolina and would appreciate if anyone has a sauce recommendation/recipe. Otherwise I will probably do a typical bolognese. Also, while I'm at it, any ideas on the best way to drink mirto?
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Oct 19, 2012 00:51
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Well, meat pies are in the oven. Not sure how the crust is yet, but it sure smelled fantastic. My herb butter was VERY herby, so the crust came out kind of green 
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Oct 19, 2012 01:01
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Nthing that carbonara recipe, it's amazing how such an easy dish can be so drat good. I'd recommend subbing Pecorino Romano for the parm though.
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Oct 19, 2012 02:40
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Pester posted:He speaks the truth, before whirled peas month that simple recipe was evoked and tried and discussed enough that it turned into a full-blown megathread. And, yes, you should go for real pancetta. It's pricey, but you only need a quarter pound of it. It's probably my go to dish when I don't know what else to make. It's really easy to have the ingredients just laying around and it comes together pretty quick.
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Oct 19, 2012 02:44
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Is sage the spice that makes breakfast sausage taste like... well, breakfast sausage instead of a bunch of pork? I was looking at homemade sausage recipes and they always had massive amounts of sage.
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Oct 19, 2012 02:48
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tarepanda posted:Is sage the spice that makes breakfast sausage taste like... well, breakfast sausage instead of a bunch of pork? I was looking at homemade sausage recipes and they always had massive amounts of sage. That and/or fennel.
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Oct 19, 2012 05:43
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An observer posted:What's everyone's favourite carbonara recipe? I had an amazing one bookmarked but I can't find it, and half the poo poo on google includes cream or onion or peas or something. for me carbonara is a minimalist dish: pancetta, parm, egg, noodles, pepper. render the pancetta and remove from heat. toss the cooked noodles in the pan with the fat and pancetta until pasta is well covered. beat the egg with the grated cheese in a bowl. add the noodle and pancetta mixture to the bowl (don't add the egg mixture to the hot pan. it's probably still too hot) and stir vigorously. apply black pepper liberally. if the sauce in the bowl is looking to be seizing up/too dry add a squirt of a tasty extra virgin olive oil. peas are a common addition but I actually prefer pea shoots, which are baby pea plants and not quite the same thing as pea tendrils, which are the new growth harvested from the tops of grown up pea plants. add shoots or tendrils when you begin tossing the noodles in the bowl, or add actual peas to the hot fat when the pancetta has finished rendering and saute for a few seconds before adding the noodles. edit: oh hey look at all these words I typed before I noticed there was another page, on which somebody linked basically the same thing but better pile of brown fucked around with this message at 07:10 on Oct 19, 2012 |
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Oct 19, 2012 07:07
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Salvor_Hardin posted:My girlfriend just came home from a silent film conference in Italy and brought a lovely looking bag of semolina pasta (as well as some limoncello and mirto). What shape is the pasta in? This is imporant for what it is used for. Take note that souvenir-type pastas are mainly for looks. Most pasta is made from semolina flour ("semolina di grano duro", or "hard grain [wheat] semolina"). Sweet liqueurs in general always work well after a meal or along with cakes. Have a taste and check it out. Good, firm bacon works fine for a weekday carbonara
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Oct 19, 2012 10:09
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Tell me if I'm crazy. I want to make some thin chewy chocolate chip cookies. Mine typically come out of medium thickness. I was thinking of not creaming the butter/sugar but rather melting the butter and then going through with the cookie making. Thoughts?
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Oct 19, 2012 16:47
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Have you tried laying the dough out flatter before you bake it?
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Oct 19, 2012 17:00
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5436 posted:Tell me if I'm crazy. I want to make some thin chewy chocolate chip cookies. Mine typically come out of medium thickness. I was thinking of not creaming the butter/sugar but rather melting the butter and then going through with the cookie making. Thoughts? My favorite chocolate chip cookie recipe uses melted butter and bread flour, and it is ridiculously amazing. They're chewy and soft, with a lovely crispy bottom. This site has it, if'n you're interested. Actually, I think I'm gonna have to bake a batch now...they're SO drat YUMMY. I have my own question: I have a lot of venison backstrap and I am sick and goddamn tired of making chili or chicken frying it. I've been courting the idea of making venison roast with a super flavorful mushroom and red wine reduction sauce, but I dunno if it would be good or terrible. It seems like the gamey flavor of the meat would marry well with a sturdy mushroom flavor, but I'm kinda new to any cooking that isn't baking or, well, deep fried southern comfort food, so I'm not sure I trust myself to be right on this. Plus I shot and butchered that deer myself, and I wanna make sure I treat that backstrap with the reverence it deserves. Any other ideas for venison meat are welcome. I have a freezer full. Not that I'm complaining.
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Oct 19, 2012 17:13
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fizzymercy posted:I have my own question: I have a lot of venison backstrap and I am sick and goddamn tired of making chili or chicken frying it. I've been courting the idea of making venison roast with a super flavorful mushroom and red wine reduction sauce, but I dunno if it would be good or terrible. It seems like the gamey flavor of the meat would marry well with a sturdy mushroom flavor, but I'm kinda new to any cooking that isn't baking or, well, deep fried southern comfort food, so I'm not sure I trust myself to be right on this. Plus I shot and butchered that deer myself, and I wanna make sure I treat that backstrap with the reverence it deserves. Lucky. My *G*I*R*L*F*R*I*E*N*D*'s son gets to go hunting tomorrow for some sort of early youth hunting day. Do you have a big, spiky, meat hammer thingy? I'd sort of marinate the backstrap for a little while in wine, cloves, peppercorns, and garlic, then flatten it out real good, like you would with a veal cutlet or something. If you don't have a tenderizer you could probably use a regular hammer or the back of a thick cleaver or something to pound it flat. Get some good, wild mushrooms, like a "Hen of the Woods" somewhere. I'd chop some bacon and cook it just enough to release some fat then fry the mushrooms, ripped into small pieces, with more garlic, maybe a little onion. Plop it on the flattened loin and roll it up real tight. If you have some butcher's twine you can tie it up; that's not totally necessary. I then put mine in sort of an envelope of aluminum foil that I can dump braising liquid into. I leave some of the veggies and mushrooms I cooked before in the pan, then deglaze the pan with white wine and chicken stock, and dump that liquid in with the roast and seal up the foil. A splash of hot sauce, barbecue sauce, some brown sugar, maybe a little diced apple, raisins or currants would all be nice additions to the braising. Cook it at 325 or so for a couple hours. I use a thermometer so I have no idea what the time-per-pound is. You can do all that in a slow cooker instead. Finally, I quickly broil the top of it when it's somewhere around (I can't remember the good venison temperature, 150?) 10 or 15 degrees shy of done, then let it rest while I make some potatoes and green stuff. Make mushroom gravy by cooking down your braising liquid, if it's not too salty and tastes good to you. Very Strange Things fucked around with this message at 17:58 on Oct 19, 2012 |
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Oct 19, 2012 17:41
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Every time I try to make some sort of wilted spinach recipe, the spinach inevitably comes out slimy and bitter tasting. Am I allowing the spinach to break down too much? Or not enough? Maybe I'm just using crappy spinach (I usually buy the bagged stuff)? ...or maybe that's how it's supposed to be and I just don't like spinach? 
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Oct 19, 2012 19:13
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Oh yea, does anyone have a butter cake recipe they have made that comes out super moist with good flavor? The last time I made alton browns butter cake recipe it was crumbly and not very moist (I used a scale and followed all the directions). I really need a nice moist butter cake for the Redskins game. gently caress you Giants.
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Oct 19, 2012 19:32
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I have ...left over from the recipe that Scott Bakula posted earlier (here). What to do with it!? I saved it cuz why the hell not, but I'm kind of at a loss with what to do with reserved wine cooking liquid. I could make a gravy and just keep it around, but what after that?
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Oct 19, 2012 19:35
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Cyril Sneer posted:Every time I try to make some sort of wilted spinach recipe, the spinach inevitably comes out slimy and bitter tasting. Am I allowing the spinach to break down too much? Or not enough? Maybe I'm just using crappy spinach (I usually buy the bagged stuff)? How are you wilting it? You're probably just way overcooking it.
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Oct 19, 2012 19:35
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Very Strange Things posted:*delicious venison advice* Ok, that sounds like a winner, and I have always wanted a reason to use my spikey meat hammer outside of chicken fried steak. I have an overabundance of morels and miatake mushrooms that'll probably be orgasmic with this. Thank you so much! And good luck to YOUR GIRLFRIEND's kiddo! Deer hunting is kinda  for me cause CUTE BABIES, but I can't seem to turn down the chance at a freezer full of delicious carcass every year.
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Oct 19, 2012 19:49
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EAT THE EGGS RICOLA posted:How are you wilting it? You're probably just way overcooking it. I usually just drop a bunch of it into frying pan or large sauce pan, turn the heat to, I dunno, low-medium, and kind of push it around with a wooden spoon.
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Oct 19, 2012 20:11
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Cyril Sneer posted:I usually just drop a bunch of it into frying pan or large sauce pan, turn the heat to, I dunno, low-medium, and kind of push it around with a wooden spoon. I usually go for hot and fast with spinach, and it never comes out slimy. Also, splash a tiny bit of apple cider vinegar in it at the very end and it is awesome.
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Oct 19, 2012 20:16
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I make grilled chicken breasts on my cuisinart ( apartments) and I usually marinade them in something beforehand. Most commonly combinations of olive oil and different spices and herbs, sometimes soy sauce and stuff, whatevs. Anyway it's getting boring. Anyone have suggestions for tasty marinades for grilled chicken tatas? Preferably nothing too heavy.
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Oct 19, 2012 20:20
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RazorBunny posted:I usually go for hot and fast with spinach, and it never comes out slimy. Also, splash a tiny bit of apple cider vinegar in it at the very end and it is awesome. I know its hard to be precise with these things, but what is "hot and fast"? Like, are we talking 10s of seconds or minutes?
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Oct 19, 2012 20:32
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Sjurygg posted:What shape is the pasta in? This is imporant for what it is used for. Take note that souvenir-type pastas are mainly for looks. Most pasta is made from semolina flour ("semolina di grano duro", or "hard grain [wheat] semolina"). The shape is rotini-esque.
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Oct 19, 2012 21:44
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Cyril Sneer posted:I know its hard to be precise with these things, but what is "hot and fast"? Like, are we talking 10s of seconds or minutes? I usually shave a little bit of fat off a block of bacon I keep in the freezer and render it in a pan on high heat until it just starts to brown, then toss the spinach in and keep it moving around for about 3-4 minutes. Grind in a little pepper, turn off the heat, and then splash a little vinegar in. Since you brought it up I had to go out and buy spinach so I could make some. I'm eating it right now
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Oct 19, 2012 21:52
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CuddleChunks posted:Fuckoff pile of flour Use alcohol instead of water for a lighter flakier crust. I like the flavor that dark rum adds for basically everything crustwise, but vodka or other neutral spirits work just as well. Water promotes gluten formation, but alcohol does not, so you can get a much better flour:water ratio while keeping your overall solid:fat:liquid correct. Which reminds me, I better get crackin' (  ) on this year's Festive Seasonal Pie Adventures.
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Oct 19, 2012 22:04
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scuz posted:I have Other than save for gravy or just dipping things into I can't really help. Did you like the stew though?
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Oct 19, 2012 22:14
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Scott Bakula posted:Other than save for gravy or just dipping things into I can't really help. Did you like the stew though?
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Oct 19, 2012 22:35
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I'm sure there's some literature around here somewhere about making your own chili powder, but I can't find any. Does anyone have any advice about drying/grinding/storing chilies? I have a bunch of red chilies, cayennes, habeneros, god knows what else. I'd like to make a chili powder and maybe a taco seasoning sort of power. I do have a dehydrator and planned on using that but I don't know what to store the powders in when I'm done. I know you're supposed to store herbs in opaque containers to keep them fresh. Is it the same with chili powders?
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Oct 19, 2012 23:01
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So my brother and I want to get a juicing machine, mainly for fruits and vegetables. What's the best combination of good/affordable? We don't want to be over-spending on produce, either. EDIT: This seems to be the best-reviewed on Amazon and it's only $100: http://www.amazon.com/Breville-BJE200XL-Fountain-700-Watt-Extractor/dp/B000MDHH06/ref=cm_cr_pr_product_top Brodeurs Nanny fucked around with this message at 00:46 on Oct 20, 2012 |
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Oct 20, 2012 00:43
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I'm making a big breakfast tomorrow morning and I'd like to do something a bit different with the eggs. Typically I make a good sized batch of scrambled eggs and add some cheese and a bit of sour cream. Lately I've been adding fresh dill, too. Any suggestions for interesting eggs? (Smashmouth  )
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Oct 20, 2012 02:03
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A big ol' quiche
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Oct 20, 2012 02:13
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i am not so sure posted:So my brother and I want to get a juicing machine, mainly for fruits and vegetables. What's the best combination of good/affordable? We don't want to be over-spending on produce, either. How much juice do you plan on making? I juice all the time and i get by pretty well with a juiceman Jr. I got second hand for $10. I think that quality is fine for any home juicing. Now, if you plan on opening a restaurant or something, you'd better get a Hobart model for a thousand dollars.
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Oct 20, 2012 02:52
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Mr. Wiggles posted:How much juice do you plan on making? I juice all the time and i get by pretty well with a juiceman Jr. I got second hand for $10. I think that quality is fine for any home juicing. Now, if you plan on opening a restaurant or something, you'd better get a Hobart model for a thousand dollars. We just plan on having it for our apartment so we can have juice a couple times a day. We don't want a piece of poo poo, though. So that $99 model is fine?
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Oct 20, 2012 03:17
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Are you juicing things other than citrus?
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Oct 20, 2012 04:04
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Steve Yun posted:Are you juicing things other than citrus? Possibly. Generally we're gonna be using fruits and vegetables but we might put protein and greens in there or something. Clearly I know a lot about juicing.
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Oct 20, 2012 04:16
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