February 2020 Current Events Thread: Warren 2020: WITNESSED

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bloops: Dec 31, 2010; Thanks Ape Pussy!

Jarmak posted:

Yeah, we get it, there's few things I like more than spending 10x more effort and time on a dish chasing the literal ultimate version of it (I home-grind, cure, emulsify, stuff, and smoke my own hot dogs for example).

But these days I'm trying to get through grad school with a two year old and sometimes it's nice to be able to eat some bolognese without waiting for a federal holiday.

Oh, I understand the grad school thing then. Didn't realize you're suffering higher education. Once you graduate, the extra time will be a gift.

# ? Feb 17, 2020 18:43

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# ? Jun 8, 2024 13:27

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

bloops posted:

A good sauce certainly does not need multiple hours. The one I posted about on Saturday was 30 minutes cooking minus maybe like 15 min of prep.

Here I'll meet you half way -- I love the process of cooking. The prepwork, timing of things to be ready all at once for serving, etc. That is the fun of it for me. So I completely understand why someone wouldn't be into those laborious elements.

And there is really great jar sauce out there. It's not Prego or whatever bottom tier brand. Like I said earlier, Rao's makes decent stuff at good prices (they're not my client).

What do you think about the NYT tomato sauce recipe?

From memory (probably not exact)

1/2 stick butter
1 large jar san marzano whole peeled tomatoes
1 onion, peeled and halved

bring up to boil, cover, let simmer for 1-2h (or pressure cook for 30m) then remove onion, stickblend until homogenous, add a pinch of sugar, salt to taste.

I use this as a base sauce for stuff then usually separately sautee up some garlic and add some fish sauce and a little oregano and basil depending on what I'm going to do with it next. Note, this is not for ragu or bolognese or anything.

# ? Feb 17, 2020 18:46

bloops: Dec 31, 2010; Thanks Ape Pussy!

That Works posted:

What do you think about the NYT tomato sauce recipe?

From memory (probably not exact)

1/2 stick butter
1 large jar san marzano whole peeled tomatoes
1 onion, peeled and halved

bring up to boil, cover, let simmer for 1-2h (or pressure cook for 30m) then remove onion, stickblend until homogenous, add a pinch of sugar, salt to taste.

I use this as a base sauce for stuff then usually separately sautee up some garlic and add some fish sauce and a little oregano and basil depending on what I'm going to do with it next. Note, this is not for ragu or bolognese or anything.

I like it. It's a solid, no frills base. Does the recipe suggests to sautee onions first for 5-8 min then garlic after for another few before deglazing with either red wine or beef stock? This is pretty essential IMO. Fish sauce is a good thing add too.

What I typically do is the following:

Stick blend whole unpeeled san marzano tomatoes to preference before adding -- be careful though. You dont want to aerate them, so very quick pulses.

Season lightly with salt and pepper -- the final seasoning has to happen after the sauce is cooked or lest you risk over seasoning.

Fresh basil on the stem as the sauce cooks -- remove the stem and then add in chiffonade-cut fresh basil at the same time as the pasta finishes cooking in the sauce w/ like half cup of pasta water. I dont add any other herbs beyond basil as of late. It's all too preference.

In lieu of sugar, A rough cut carrot works too -- remove the chunks before serving.

# ? Feb 17, 2020 18:54

Jarmak: Jan 24, 2005

That Works posted:

What do you think about the NYT tomato sauce recipe?

From memory (probably not exact)

1/2 stick butter
1 large jar san marzano whole peeled tomatoes
1 onion, peeled and halved

bring up to boil, cover, let simmer for 1-2h (or pressure cook for 30m) then remove onion, stickblend until homogenous, add a pinch of sugar, salt to taste.

I use this as a base sauce for stuff then usually separately sautee up some garlic and add some fish sauce and a little oregano and basil depending on what I'm going to do with it next. Note, this is not for ragu or bolognese or anything.

This isn't much different from what I use as a quick sauce, though I use olive oil and I just crush the san marzanos in a bowl with my hands before they go in instead of playing with blenders. Sometimes I'll add a rough chopped carrot or some basil stems/tomato clippings.

edit:

bloops posted:

I like it. It's a solid, no frills base. Does the recipe suggests to sautee onions first for 5-8 min then garlic after for another few before deglazing with either red wine or beef stock? This is pretty essential IMO. Fish sauce is a good thing add too.

What I typically do is the following:

Stick blend whole unpeeled san marzano tomatoes to preference before adding -- be careful though. You dont want to aerate them, so very quick pulses.

Season lightly with salt and pepper -- the final seasoning has to happen after the sauce is cooked or lest you risk over seasoning.

Fresh basil on the stem as the sauce cooks -- remove the stem and then add in chiffonade-cut fresh basil at the same time as the pasta finishes cooking in the sauce w/ like half cup of pasta water. I dont add any other herbs beyond basil as of late. It's all too preference.

In lieu of sugar, A rough cut carrot works too -- remove the chunks before serving.

Ahh yes, a little bit of fish sauce and a little bit of soy sauce, how could I forget that part. I also save my parm rinds and if I have one on hand I'll cut off a piece to throw in during the simmer

Jarmak fucked around with this message at 18:57 on Feb 17, 2020

# ? Feb 17, 2020 18:54

CRUSTY MINGE: Mar 30, 2011; Peggy Hill
Foot Connoisseur

Barilla. Ragu. One pound of ground beef.

Dinner.

# ? Feb 17, 2020 18:58

Stultus Maximus: Dec 21, 2009; USPOL May

Americans getting the vapors if someone makes Italian food without taking 9 hours and using ultra premium specific "authentic" ingredients is not a current event, it's been tedious for decades.

e: like have any of you actually been to Italy? They make regular food quickly and with regular mass produced ingredients all the time.

# ? Feb 17, 2020 19:00

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

bloops posted:

I like it. It's a solid, no frills base. Does the recipe suggests to sautee onions first for 5-8 min then garlic after for another few before deglazing with either red wine or beef stock? This is pretty essential IMO. Fish sauce is a good thing add too.

What I typically do is the following:

Stick blend whole unpeeled san marzano tomatoes to preference before adding -- be careful though. You dont want to aerate them, so very quick pulses.

Season lightly with salt and pepper -- the final seasoning has to happen after the sauce is cooked or lest you risk over seasoning.

Fresh basil on the stem as the sauce cooks -- remove the stem and then add in chiffonade-cut fresh basil at the same time as the pasta finishes cooking in the sauce w/ like half cup of pasta water. I dont add any other herbs beyond basil as of late. It's all too preference.

In lieu of sugar, A rough cut carrot works too -- remove the chunks before serving.

I found it, Marcella Hazan's

https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce

She does not sautee surprisingly. I typically always sautee onions in oil then add salt or fish sauce there to let them sweat. It's not a stock or wine containing sauce at this point so the deglaze is just the tomatoes. I've made it with sauteeing the onions and without sauteing them and there's no noticeable difference. It's more of a light, bright, tart sauce so the browned onions don't punch through there.

I brought up that recipe specifically because it was one that when I read it expected it to be lovely because it ignores a lot of convention for making sauces that we probably both learned and it still works very well. It's a good base tomato sauce.

If I'm making a sauce for meat then I'm gonna start with browned meat, remove and toss onions and a splash of fish sauce on the fond, then deglaze with a splash of wine, then garlic and then tomatoes etc etc and yeah that's not good on a pressure cooker.

# ? Feb 17, 2020 19:02

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

Stultus Maximus posted:

Americans getting the vapors if someone makes Italian food without taking 9 hours and using ultra premium specific "authentic" ingredients is not a current event, it's been tedious for decades.

e: like have any of you actually been to Italy? They make regular food quickly and with regular mass produced ingredients all the time.

I'm a kiwi :mad:

# ? Feb 17, 2020 19:02

CRUSTY MINGE: Mar 30, 2011; Peggy Hill
Foot Connoisseur

I used to be a lot pickier about cooking when I was married and had a harpy in my ear about it. Now it's just about efficiency of calories. Can of soup and some boil in bag rice. Maybe an egg. Good enough.

# ? Feb 17, 2020 19:04

Stultus Maximus: Dec 21, 2009; USPOL May

Comrade Blyatlov posted:

I'm a kiwi

So you have even less of an excuse.

Do you people just not eat on weeknights?

# ? Feb 17, 2020 19:06

Woodchip: Mar 28, 2010

https://mobile.twitter.com/ItalianComments/status/809071790920265728

# ? Feb 17, 2020 19:06

Jarmak: Jan 24, 2005

Stultus Maximus posted:

Americans getting the vapors if someone makes Italian food without taking 9 hours and using ultra premium specific "authentic" ingredients is not a current event, it's been tedious for decades.

e: like have any of you actually been to Italy? They make regular food quickly and with regular mass produced ingredients all the time.

Yeah, lived there for three years, it's where I learned to appreciate making stuff simple and lazy can be almost as good and let you enjoy eating home cooked food every day.

# ? Feb 17, 2020 19:06

Chichevache: Feb 17, 2010; One of the funniest posters in GIP.

Just not intentionally.

shame on an IGA posted:

We need to talk about the 1980 VW Caddy

My dude, I was unfamiliar with this particular vehicular hermaphrodite. Thank you for opening my eyes to an awesome new friend.

# ? Feb 17, 2020 19:09

CRUSTY MINGE: Mar 30, 2011; Peggy Hill
Foot Connoisseur

I remember that turd. Knew a guy that had one twenty years ago. My mind locks those into tiny trucks with the Chevy Luv and old school Toyota pickups.

# ? Feb 17, 2020 19:17

Duzzy Funlop: Jan 13, 2010; Hi there, would you like to try some spicy products?

*stumbles into thread, breathing heavily*

Y'ALL DOIN' SOME HILL-DYIN' IN HERE?

For real though, browsing this thread at work today made me hungry as gently caress. :mad:

# ? Feb 17, 2020 19:26

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

Hey Duzzy I'm gonna make some brezels but I won't bother with the caustic wash or salting them

# ? Feb 17, 2020 19:28

Duzzy Funlop: Jan 13, 2010; Hi there, would you like to try some spicy products?

*peels off face and starts screeching*

# ? Feb 17, 2020 19:31

McNally: Sep 13, 2007; Ask me about Proposition 305

Do you like muskets?

M_Gargantua posted:

I will vouch for an instant pot as the perfect solution for rice. The secret: 1:1 rice water ratio for ALL blends of rice, then don�t vent the pressure at the end of the cook cycle. The rice will continue absorbing the steam until the pressure drops and it naturally releases.

Perfect brown rice, perfect sushi rice, perfect white rice.

Also for rice based dishes where you throw some stock and saut�s veggies in with the raw rice

E; this is the CE thread not the dad thread

I'm going to make the argument for a proper Asian rice cooker instead of using an instant pot. You can make a lot of rice at once and a good rice cooker will keep it fresh for days.

# ? Feb 17, 2020 19:39

Fister Roboto: Feb 21, 2008

Mods please change the thread title to Culinary Events.

# ? Feb 17, 2020 20:10

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

Fister Roboto posted:

Mods please change the thread title to Culinary Attempts.

# ? Feb 17, 2020 20:13

Acebuckeye13: Nov 2, 2010; Against All Tyrants; Ultra Carp

Fister Roboto posted:

Mods please change the thread title to Culinary Events.

# ? Feb 17, 2020 20:16

Stravag: Jun 7, 2009

Fister Roboto posted:

Mods please change the thread title to Culinary Assaults

# ? Feb 17, 2020 20:17

Casimir Radon: Aug 2, 2008

The thread this morning makes me miss copchat flamewars.

# ? Feb 17, 2020 20:20

Thwomp: Apr 10, 2003; BA-DUHHH; Grimey Drawer

Casimir Radon posted:

The thread this morning makes me miss copchat flamewars.

Seared pork has no place in an instant pot bolognese recipe.

# ? Feb 17, 2020 20:25

Stravag: Jun 7, 2009

Spicy italian sausage is awesome in spaghetti sauce

# ? Feb 17, 2020 20:30

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

Thwomp posted:

Seared pork has no place in an instant pot bolognese recipe.

drat now I want luau

# ? Feb 17, 2020 20:31

BUG JUG: Feb 17, 2005

Stravag posted:

Spicy italian sausage is awesome in spaghetti sauce

This is the way.

# ? Feb 17, 2020 20:36

Woodchip: Mar 28, 2010

There�s not enough cream in this carbonara, but plenty of bacon.

# ? Feb 17, 2020 20:48

Mr. Nice!: Oct 13, 2005; bone shaking.
soul baking.

In actual current events, three medical schools (Florida, Yale, & University of Maryland) performed a joint study of the current M4A bill sponsored by Bernie in the senate. Annual healthcare expenditure savings around ~500bn vs current status quo along with saving 68,000 lives immediately and adding 1.73m life-years annually due to expanded access to preventative care.

https://twitter.com/yaleforbernie/status/1229165057847721984

# ? Feb 17, 2020 20:51

ded: Oct 27, 2005; Kooler than Jesus

Comrade Blyatlov posted:

this post is american as gently caress

have you never heard of a grater?

also strictly speaking it was the gearbox i cooked, apparently if you don't bother to do any sort of preventive maintenance bad poo poo happens

Pipes are meant to be hollow

is that... barnacles? inside a pipe going to the engine?

:wtc:

# ? Feb 17, 2020 20:57

pantslesswithwolves: Oct 28, 2008

Casimir Radon posted:

The thread this morning makes me miss copchat flamewars.

# ? Feb 17, 2020 20:58

CRUSTY MINGE: Mar 30, 2011; Peggy Hill
Foot Connoisseur

Two fings, give us some more backstory on your boat murdering.

# ? Feb 17, 2020 21:06

bird food bathtub: Aug 9, 2003; College Slice

Mr. Nice! posted:

In actual current events, three medical schools (Florida, Yale, & University of Maryland) performed a joint study of the current M4A bill sponsored by Bernie in the senate. Annual healthcare expenditure savings around ~500bn vs current status quo along with saving 68,000 lives immediately and adding 1.73m life-years annually due to expanded access to preventative care.

https://twitter.com/yaleforbernie/status/1229165057847721984

....but how will we AFFORD it? Don't you know SCARY SOCIALIST TAXES will go up?

# ? Feb 17, 2020 21:08

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

ded posted:

is that... barnacles? inside a pipe going to the engine?

Yup. Auckland is pretty bad for marine growth in general, and strainers never catch everything, and when you work for a company that does zero preventative maintenance but instead waits until the machinery is in danger of self destruction from the heat....

# ? Feb 17, 2020 21:11

Icon Of Sin: Dec 26, 2008

Comrade Blyatlov posted:

Yup. Auckland is pretty bad for marine growth in general, and strainers never catch everything, and when you work for a company that does zero preventative maintenance but instead waits until the machinery is in danger of self destruction from the heat....

I just breezed past the thumbnail and didn't give it much mind until ded posted (thinking it was just some kind of engine buildup) :stare:

# ? Feb 17, 2020 21:15

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

It's not like it's difficult to prevent anyway. Run some acid solution through the pipes every couple of months and boom, no issue.

# ? Feb 17, 2020 21:16

CRUSTY MINGE: Mar 30, 2011; Peggy Hill
Foot Connoisseur

So is that an intake for a jet prop or something?

# ? Feb 17, 2020 21:19

US Berder Patrol: Jul 11, 2006; oorah

bird food bathtub posted:

....but how will we AFFORD it? Don't you know SCARY SOCIALIST TAXES will go up?

Bbbbb but the billionaires
Will they still have anything left over to create jobs with???

# ? Feb 17, 2020 21:20

Comrade Blyatlov: Aug 4, 2007; should have picked four fingers

CRUSTY MINGE posted:

So is that an intake for a jet prop or something?

Nah that was the pipe *after* the pump leading to the gearbox oil cooler

# ? Feb 17, 2020 21:21

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# ? Jun 8, 2024 13:27

shame on an IGA: Apr 8, 2005

Won't someone think of the pharma sales reps, claims processors and private investigators who will be driven to destitution

instead of deservedly fed into wood chippers

# ? Feb 17, 2020 21:22

The Something Awful Forums > Discussion > Internet VFW > February 2020 Current Events Thread: Warren 2020: WITNESSED

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