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Shit I've Cooked Lately


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11 minutes ago, Dutch said:

 

 

I know. There's a bit in South Park where Randy gets addicted to watching food porn, and his wife locks the food channel so he calls a hotline and has phone "sex" talking to someone that's cooking. One of the lines has to do with him asking "Oh yeah, you gonna deglaze that pan?"

https://getyarn.io/yarn-clip/442edb27-fb19-4613-b28c-6fa49173f996

 

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I know. There's a bit in South Park where Randy gets addicted to watching food porn, and his wife locks the food channel so he calls a hotline and has phone "sex" talking to someone that's cooking. One of the lines has to do with him asking "Oh yeah, you gonna deglaze that pan?"
https://getyarn.io/yarn-clip/442edb27-fb19-4613-b28c-6fa49173f996
 
Oh, yeah. Fuck yeah.

Name of the episode is Creme Fraiche.
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1 hour ago, Landomatic said:

Nope.  Just reheated it.

Thanks. Been trying to find uses for left over smoked meats. Have all the time in the world to smoke stuff now, but it's just the two of us (plus a six year old). Usually when I smoke something, we have a bunch of people over so left overs are pretty rare...

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I (we) slightly burned some sausage on the skillet tonight.  Monster was supposed to be eyeballing it & he didn't catch that the water level was low.

@ Least they only burned on the one side & it was edible with sauce.

I'm feeling lazy tonight.  Also, no pics.

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I (we) slightly burned some sausage on the skillet tonight.  Monster was supposed to be eyeballing it & he didn't catch that the water level was low.

@ Least they only burned on the one side & it was edible with sauce.

I'm feeling lazy tonight.  Here is the pic.
94f4d69ea857a03b1826a67d0fb24d81.jpg


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On 4/2/2020 at 10:04 AM, PorscheGuy said:

Wow!  I tried making this recently and it did not turn out like that.  Any tips or links to the recipes your followed for the sauce and the pasta would be much appreciated

I can only help with the sauce but this is pretty bulletproof in my experience and is the only one I make anymore. Kenji is pretty undefeated when it comes to these kind of recipes for me.

article: https://www.seriouseats.com/2016/02/spaghetti-cacio-e-pepe-roman-snack-pasta.html

recipe: https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html

 

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On 4/4/2020 at 10:33 PM, VABuckeye said:

Everything I’ve ever heard or read from a true Italian cook is the opposite. You want a lot of water in the pot so the water continues to boil when you drop the pasta. 

Then cook to al dente and transfer the pasta dripping with water into the pan with the sauce to finish the pasta.  This helps the sauce to bond to the pasta. 

Kenji and Serious Eats did a pretty in depth review on this and why you don't actually need a ton - ASSUMING YOU ARE USED DRIED AND NOT FRESH PASTA https://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

here is the tl;dr version

https://www.cookinglight.com/cooking-101/why-do-i-need-water-to-boil-pasta

Quote

 

Q: Why do I need tons of water to boil pasta?

Kenji's A: Spoiler alert: You don't. Before my wife and I were married, I remember seeing her standing stoveside, stirring our smallest pot. Much to my horror, she was cooking pasta. Surely with such a small volume of water, the pasta was going to be ruined! Any chef knows you need at least a gallon of water per pound to cook pasta evenly and keep it from sticking to itself.

A few minutes later I ate my words along with the perfectly al dente, nonsticky pasta. So I headed to the kitchen immediately for some experiments.

I'd heard a large volume of water returns to a boil faster after adding pasta. So I dropped equal amounts of dry pasta side by side into a 1-quart pot of water and a 1-gallon pot of water. Guess what? The 1-quart pot returned to a boil faster than the gallon. Put simply, a small pot will heat the water more efficiently.

Next theory: A large pot keeps pasta from sticking to itself. Once again, I tried the side-by-side experiment. Turns out the real stickage danger occurs during the first minute of cooking. Stir occasionally during that time frame, and it cooks up stick-free.

What's more, a smaller pot requires less energy to heat, which means a lower utility bill—better for the environment, and cheaper to boot—but there's a huge advantage for the finished dish: extra-concentrated pasta cooking liquid.

Whenever you toss your pasta with a sauce, add some of the pasta cooking liquid to the pan. The starchy liquid helps sauce bind to the pasta, giving it a creamier consistency and coating each piece of pasta more evenly. Using less water for the pasta yields super-starchy liquid, which means superior binding power and amazing sauce texture.

It's a testament to pasta's power that my wife and I ended up getting married after all this. Though perhaps it's even more a testament to her patience.

 

 

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When I want to make something that requires some starchy pasta water for the sauce, like cacio e pepe, I'll cook some old pasta I have in the pantry, scoop out the pasta and save it for my kids to eat later, and keep the starchy pasta water. Then I'll cook my regular noodles in the pre-starched water. That's why it's easier for restaurants to make dishes like that. They cook pasta in the same water all night long intensifying the starch concentration of the water throughout the night. 

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11 hours ago, PorscheGuy said:

I got to know more, go on...you will make every dad on this site a hero if we can replicate CFA nuggets

I did 50/50 AP flour and krusteez pancake mix plus a half cup of sugar, salt and pepper. Fried until golden brown. It was amazingly close. May try to screw with the flour ratio next batch. Kids ate every nugget. They actually said they were better. I think they were being kind. But this was very good. 
 

(Egg wash of course)

chick fil a sauce is just BBQ sauce and honey mustard. 

Edited by Bert Orange
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Did you let them sit in buttermilk beforehand? I always make a mixture of buttermilk and seasoning (salt, pepper, garlic powder and cayenne) and let them sit overnight but I'm not sure if it does anything significant, just do it because that's the way I was taught

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12 hours ago, irishtexan said:

When I want to make something that requires some starchy pasta water for the sauce, like cacio e pepe, I'll cook some old pasta I have in the pantry, scoop out the pasta and save it for my kids to eat later, and keep the starchy pasta water. Then I'll cook my regular noodles in the pre-starched water. That's why it's easier for restaurants to make dishes like that. They cook pasta in the same water all night long intensifying the starch concentration of the water throughout the night. 

kenji did this in his cacio e pepe 'rona youtube video

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13 hours ago, Bert Orange said:

I did 50/50 AP flour and krusteez pancake mix plus a half cup of sugar, salt and pepper. Fried until golden brown. It was amazingly close. May try to screw with the flour ratio next batch. Kids ate every nugget. They actually said they were better. I think they were being kind. But this was very good. 
 

(Egg wash of course)

chick fil a sauce is just BBQ sauce and honey mustard. 

Any of you experts know if this would work with catfish??

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That's not a smoke "ring"; that's smoke "permeation in to every single molecule."

There's not much better in life than a properly smoked spare rib, and those look steller.  Bra-freaking-vo, my good man.

Edited by Dutch
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