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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). 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.
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# ? Jun 15, 2024 13:57 |
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. 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.
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That Works posted:What do you think about the NYT tomato sauce recipe? 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.
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That Works posted:What do you think about the NYT tomato sauce recipe? 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. 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 |
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Barilla. Ragu. One pound of ground beef. Dinner.
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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.
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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. 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.
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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. I'm a kiwi ![]()
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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.
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Comrade Blyatlov posted:I'm a kiwi So you have even less of an excuse. Do you people just not eat on weeknights?
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https://mobile.twitter.com/ItalianComments/status/809071790920265728
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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. 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.
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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.
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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.
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*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. ![]()
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Hey Duzzy I'm gonna make some brezels but I won't bother with the caustic wash or salting them
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*peels off face and starts screeching*
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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. 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.
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Mods please change the thread title to Culinary Events.
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Fister Roboto posted:Mods please change the thread title to Culinary Attempts.
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Fister Roboto posted:Mods please change the thread title to Culinary Events.
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Fister Roboto posted:Mods please change the thread title to Culinary Assaults
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The thread this morning makes me miss copchat flamewars.
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Casimir Radon posted:The thread this morning makes me miss copchat flamewars. Seared pork has no place in an instant pot bolognese recipe.
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Spicy italian sausage is awesome in spaghetti sauce
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Thwomp posted:Seared pork has no place in an instant pot bolognese recipe. drat now I want luau
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Stravag posted:Spicy italian sausage is awesome in spaghetti sauce This is the way.
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There’s not enough cream in this carbonara, but plenty of bacon.
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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
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Comrade Blyatlov posted:this post is american as gently caress is that... barnacles? inside a pipe going to the engine? ![]()
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Casimir Radon posted:The thread this morning makes me miss copchat flamewars. ![]()
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Two fings, give us some more backstory on your boat murdering.
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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. ....but how will we AFFORD it? Don't you know SCARY SOCIALIST TAXES will go up?
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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....
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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) ![]()
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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.
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So is that an intake for a jet prop or something?
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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???
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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
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# ? Jun 15, 2024 13:57 |
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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
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