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Dutch

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Posts posted by Dutch

  1. Coworker just dumped DirecTV after 20 years when her bill went to $240/month and they refused to negotiate.  Apparently, they're going with YouTube TV ($40/mo) and HBO Now ($15/mo).  Lineup includes just about every sports channel except LHN, as well as a nice selection of channels.  My uVerse contract ends in Sept and I'm strongly considering it.

    https://tv.youtube.com/welcome/?gclid=EAIaIQobChMI7YeSsLP13wIVg7jACh0TJQMAEAAYASAAEgIfXfD_BwE&gclsrc=aw.ds

  2. 2 hours ago, Seasick Sailor said:

    I've made carbonara a few times, but is there a trick to get consistently creamy sauce? Seems like 1/3 of the time my eggs end up being slightly scrambled.

    Stir in the egg & cheese mixture off the heat. Adding the pasta, with some of the pasta water, cools down the pancetta/bacon and the fat just enough so it will heat the egg but not scramble it. When the pasta and sauce are well mixed, then you can return it to low heat (stirring or tossing constantly) to warm it if you want.

    Also, cook your pasta with the minimum amount of water (covering the pasta by an inch or two), so that water is as starchy as possible; that helps the sauce thicken.  Letting it sit a minute or two prior to plating will allow the sauce with thicken a bit as well.

    • Like 1
  3. 12 hours ago, Spur08 said:

    Did you do a lot of research?  Do any of these newer models have child locks?  Our current one doesn't and my 1.5 yr old is at the curiosity stage.  It makes me really nervous that she's going to turn the gas on one day and blow us all up.

    Honestly that wasn't one of the features I paid close attention to when researching, since my kid is older now and past the "turn every knob" stage, but IIRC child lock is a feature on some of the GE units.  

  4. 3 hours ago, NoName said:

    got a name brand/link?

    Prepare to be disappointed, as I'm not Surly 1%.  Not a Viking or anything really high-end. Just a "Frigidaire Professional Series."  Got last year's model at Lowe's for nearly half off, and my cousin and I installed it. The word "professional" makes it a professional one, right?  It does to me, at least.  Five burners, fully sealed, and all light within two clicks every time.  Gets really hot and holds a very low simmer equally as well.   I really like it, though admittedly this one is my only experience using gas.

    https://www.frigidaire.com/Kitchen-Appliances/Cooktops/Gas-Cooktop/FPGC3077RS/

     

    • Like 2
  5. 5 hours ago, Landomatic said:

    Did homemade pasta two ways last night as sort of a last supper before we get to living healthier.  Paired with some good red wine.  Great end to some really great eating over the holidays, but my body is telling me it's time to get a little healthier.

    Carbonara - Used real parmigiano reggiano and probably got a little heavy-handed with it.  Still great, but a little too rich.

    Red Sauce - Used italian sausage for protien.  Turned out perfect.

    Po11pL.jpg

    No such thing as being "too heavy-handed" with fresh grated parmigiano.  I'd smash both of those with extreme prejudice; well done, my good man. Did you make the red sauce from scratch?

    • Like 2
  6. 4 hours ago, Landomatic said:

    Looks fantastic!

    Did you use just the egg white or whole egg?

    Recipe called for whole eggs, three of them. 

    8oz pancetta, 3 gloves garlic, 3 eggs, 3oz grated Parmesan (plus some to garnish), 1lb pasta, 1t black pepper. 

    1. Cook pasta in salted water, reserving ~ 1c of the water.  

    2. Brown the pancetta in a sauté pan, with the garlic (lacking a sauté pan, I used a pot.)

    3. Beat eggs in a bowl, then mix in cheese & pepper. 

    4. Strain the pasta & mix in with the pancetta. Add in a splash of the pasta water. 

    5. Stir in the egg & cheese, tossing till coated. Being a tad paranoid about raw egg, I turned the gas back on to med while stirring. Add more of the pasta water as needed to get the sauce the consistency you want. I noticed the sauce thickened a bit after a minute or so  

    Brief aside: My Christmas gift was a professional gas cooktop, and holy #%*+ what a difference gas makes over electric glass cooktops. So much easier to get better results. 

    • Like 1
  7. 3 hours ago, thrillhammer said:

    your lack of conference loyalty is disturbing.

    Iowa St, the Pokes, West Virginia, the Purple Wizards...I bear them no ill will when not playing us and generally wish to see them do well outside of one week per season (the Purple Wizard going in dry on aggy a few years ago was quite enjoyable indeed).  Baylor and the city that harbors it, however, are a disgrace to the Great State of Texas and human decency.  Both need to be wiped from the face of the earth.

     

     

    • Like 3
  8. 22 minutes ago, Landomatic said:

    I too am just learning.  In fact, I was just watching old Mario Batali YouTube videos all morning.

    I could not agree more on pulling the pasta 1-2 minutes before it’s supposed to be done being a game changer for me too.

    The other two game changers (for Italian):

    2)  Finishing the pasta with the sauce in the pan.  I think a lot of people just pour the sauce over the top and serve, which I always did for a number of years.  Letting it all come together for a few minutes makes for a huge improvement.  Also, coasts your pasta to perfect if you’ve pulled it early enough.

    3)  Not over-saucing the pastas.  The best I’ve made have been almost a glaze or barely dressed like you might do a salad.  The worst I’ve made, and pretty much how I’ve know it most of my life, has been swimming in sauce.  Letting the pasta be the star takes everything to 11.

    As you mentioned, the rest of Surly may already know these things, but since I’ve started those 3 things, my pasta game has greatly improved. 

    All of what you said.  The finishing the pasta in a pan with the sauce and a bit of the pasta water blew my mind the first time I tried it.

  9. The pic; came out nicely al dente. 

    I'm admittedly still learning about cooking (and this may be common knowledge to Surly), but watching a Marco Pierre White video where he said to cook the pasta 1-2 minutes less than what the box said changed my pasta game immeasurably for the better. Slightly undercooking and then allowing the pasta to coast to al dente while in the colander works very well.

  10. The dollops of hot sauce appear almost lovingly applied with the hand of a true artisan.  And I'd haz disappoint if any of that slab of butter in the background didn't make it onto the biscuit prior to assembly.

    Oh, and watch out for metal fragments...

  11. 49 minutes ago, satyanash said:

     

    Then they can all get together in collie station with aggy and have a sheepfucking contest. 

    The top 6 seeds, though, should be conference champions, with the at-large teams seeded #7 and 8; make winning your conference mean something.  If ND wants to bitch, then join a fucking conference. FCS, D2, and D3 schools play 15 games to win the title; adding one shouldn't be a big deal.  If so, then go to 11 games and drop the bodybag FCS games.

  12. Julia's Child's method has worked very well for me.  Melt 2T butter with 1T vegetable oil,.  Mix in the onions, cover, and cook over med-low for 20 mins until tender.  Then add 1/2t sugar and 1t salt, bump up to med-high, and cook for another 20 mins, stirring frequently.  The video is for onion soup, but the method produces wonderfully browned, caramelized onions for all applications.

     

     

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