Food Thread

[jamo]

3 hours ago, DaveP043 said:

Do you have a favorite recipe? Another of my faves is shrimp fra diavolo, spicy garlicky tomato sauce.

I've made it a few times by recipes, but I usually just eyeball it.

Sauté a bit of bacon (¼ lb or so), diced thinly, over medium heat. When it's brown, add in an onion and a few cloves of garlic, minced. Sweat those for a few minutes, then add some canned tomatoes. Best way is usually to buy whole canned tomatoes and dice/smush/blend them yourself, but diced is fine. One big can or so will do it (err on the side of more, because you can always save some sauce for later if your sauce:pasta ratio is off). Stir in a few handfuls of grated parmigiano reggiano (absolutely use the real stuff) or pecorino romano. Combine with a pound of cooked bucatini. I find the best way to cook the pasta is in a deep pan rather than a pot, with so little water that it mostly cooks off and only a concentrated starchy water is left. The starchy water thickens the final sauce really nicely. Lastly, combine sauce and pasta and boom, you've got bucatini all'amatriciana. Makes 3-5 servings, depending on how big you like your servings. 

Today I went off-book a bit because I made a slow-cooked tomato sauce over the weekend (this recipe), so I just used that instead of the canned tomatoes. Worked fine because that pasta sauce is little more than concentrated canned tomatoes. Just had to thin it out with a splash of water. 

[billchao]

1 hour ago, jamo said:

Sauté a bit of bacon (¼ lb or so), diced thinly, over medium heat. When it's brown, add in anl onion and a few cloves of garlic, minced. Sweat those for a few minutes, then add some canned tomatoes. Best way is usually to buy whole canned tomatoes and dice/smush/blend them yourself, but diced is fine. One big can or so will do it (err on the side of more, because you can always save some sauce for later if your sauce:pasta ratio is off). Stir in a few handfuls of grated parmigiano reggiano (absolutely use the real stuff) or pecorino romano. Combine with a pound of cooked bucatini. I find the best way to cook the pasta is in a deep pan rather than a pot, with so little water that it mostly cooks off and only a concentrated starchy water is left. The starchy water thickens the final sauce really nicely. Lastly, combine sauce and pasta and boom, you've got bucatini all'amatriciana. Makes 3-5 servings, depending on how big you like your servings. 

Awesome, thanks for sharing! Seems simple enough and very similar to the pomodoro I make with fresh tomatoes.

[iacas]

So it's basically pasta with bacon in the sauce?

[nevets88]

LOL! 

 

 

 

[saevel25]

That is not a pancake. At a certain level it just becomes cake ;) 

[billchao]

17 minutes ago, nevets88 said:

LOL! 

 

 

 

It probably wouldn't have been as funny without the reaction tweet. I found a blog with another recipe: https://www.chopstickchronicles.com/extra-thick-and-fluffy-japanese-style-pancakes/

I'm actually a little disappointed in the result. I was hoping it would turn out more like a souffle. I'm still trying it, though.

[billchao]

Happy Thanksgiving!

The skin didn't quite brown the way I wanted to, but it was the most juicy and tender turkey I have ever made.

[nevets88]

That looks delicious @billchao

Had some ramen this afternoon:

Off topic but videoing my swing has really liberated me in terms of videoing interesting things since much more handy w/camera and less self conscious of using it.

[boogielicious]

On 11/23/2017 at 5:10 PM, billchao said:

Happy Thanksgiving!

The skin didn't quite brown the way I wanted to, but it was the most juicy and tender turkey I have ever made.

Nice. Spatchcocking is a great technique. We use it for grilling chicken too and press it down with an iron skillet.

[billchao]

5 hours ago, boogielicious said:

Nice. Spatchcocking is a great technique. We use it for grilling chicken too and press it down with an iron skillet.

It's great. I was applying the herb butter when the family showed up and it was done a little before we were ready to serve the meal. 12lb turkey cooked in under 90 minutes.

[nevets88]

$2. These are amazeballs.

 

[nevets88]

These pies belong in a museum!

 

[nevets88]

Big tub of hummus.

 

[boogielicious]

12 hours ago, nevets88 said:

Big tub of hummus.

 

Adorable.

Have you ever made your own hummus? I want to try.

[nevets88]

3 hours ago, boogielicious said:

Adorable.

Have you ever made your own hummus? I want to try.

I tried making falafel. Swing and a miss. Need to try again.

[nevets88]

My food universe intersects with my golf universe.

http://www.grubstreet.com/2013/05/american-hyper-regional-sandwiches/slideshow/7/

[nevets88]

Made char siu (叉烧), barbecue pork. Not quite as good as from the store, but close enough.

 

[Lihu]

47 minutes ago, nevets88 said:

Made char siu (叉烧), barbecue pork. Not quite as good as from the store, but close enough.

 

Looks very yummy!

My wife makes this for us as well. Really good with spare ribs too!