Isn't penne smooth and rigatoni ridged, so the sauce-adhering factor is different?
And curious, as the majority of posters in this thread are men thus far. Not to diss my gender, but is cooking like this more of a guy thing? Regardless, I am impressed.
First man I fell in love with home-cooked us an exquisite but not frou-frou meal on our first date. Even shopped for the ingredients together. Granted, it wasn't his only quality I dug, but it was definitely one of them.
He also deep-fried a turkey just for the hell of it. Was DELICIOUS!
Well, I'm a single guy so it's either me or a restaurant. Although I don't consider myself to be a good cook by any means whatsoever.
Pink Brandywine tomato, yes, just one. Cocozelle zucchini Hot bananas (long hots to some) Onion Garlic Olive oil.
Simmered until thickened and put over angel hair pasta with asiago smothered breaded chicken.
Now what would you call that? Is it a Bolognese? Bruschetta? Ratatouille?
There's only one tomato in that whole pot?
Yeah, I should have taken a picture of it, it was about the size and shape of 2 fists attached at the knuckles. It was a good mater.
Damn...though I guess I can't tell how deep the pot is. That's impressive though.
Reminds me I need to make Grammy's Sunday Gravy sometime soon! Not sure she would like me posting the recipe here though
I unfroze some of my old man's sauce yesterday (well sauce that I made from his recipe given he's passed) and had it last night in some new pasta bowls we got made in Italy. More of a ragu than a typical gravy but so good.
Yeah I don't have a good sauce recipe either. I wouldn't hesitate to put a Brandy in a sauce. They aren't super meaty, but they aren't super sloppy either.
Monkey Driven, Call this Living?
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F Me In The Brain
this knows everybody from other commets Posts: 31,389
if you have fresh basil and good fresh tomatoes, this sauce is the shit and emphasizes the tomatoes.
Stolen from Mark Bittman, as about half of my go-to recipes are. Love how easy/good they are. Making myself tonight with shrimp being added....finishing some fresh pasta in it as a request from my sister, who is visiting.
Put chopped tomatoes (roughly 2 cups is what he calls for, I eyeball it at 3-4 tomatoes) in a bowl. Add a few tablespoons of extra virgin olive oil. Salt and pepper to taste. Hack up a few cloves of garlic (keep pieces large) and add. mix the shit all up, breaking down some of the tomatoes, but leave some chunks.
Let it sit for a while.
While your pasta is cooking, take a scoop of water from the pasta and add to the mixture in the bowl. After a few minutes take the garlic chunks out.
Finish your pasta with the mixture, cooking the last minute. Add a good amount of fresh basil and toss.
Enjoy with some wine, your favorite bread
My local italian shop where I get my fresh pasta makes killer gravy so if I want a pureed sauce, I just buy theirs. For a rough topping (especially when mixing in shrimp) I go with the recipe above.
The love he receives is the love that is saved
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F Me In The Brain
this knows everybody from other commets Posts: 31,389
Only cook book a person needs (although I have many others) and 95% of the time where I go for knowledge. Whether you are trying new stuff all of the time or are looking to refine what you are already doing, I cannot recommend this book enough.
Only cook book a person needs (although I have many others) and 95% of the time where I go for knowledge. Whether you are trying new stuff all of the time or are looking to refine what you are already doing, I cannot recommend this book enough.
I prefer the menu drawer. Less messy.
Forced to cook now in the culinary wasteland that I now inhabit.
A lot of ramen noddles, eggs, cereal, sandwiches.
Fuck recipes.
Post edited by dankind on
I SAW PEARL JAM
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F Me In The Brain
this knows everybody from other commets Posts: 31,389
Only cook book a person needs (although I have many others) and 95% of the time where I go for knowledge. Whether you are trying new stuff all of the time or are looking to refine what you are already doing, I cannot recommend this book enough.
I prefer the menu drawer. Less messy.
Forced to cook now in the culinary wasteland that I now inhabit.
A lot of ramen noddles, eggs, cereal, sandwiches.
Fuck recipes.
He makes a lot of them very simple as far as ingredients and steps. I know you carry a big BBQ stick -- you could just stick with that.
The summer Tuna run is late this year off the coast of Ireland. My local fishmonger keeps telling me any day now. I can't wait. Not many Japanese restaurants in Ireland which is great for me. My fish guy sells me huge chunks of tuna belly for around €20 (roughly $23). Nobody eats the stuff in the west of Ireland. I'd say each piece would go for $150-200 in most parts of the world. I'll post pics after my first Tuna sashimi night of the season.
The summer Tuna run is late this year off the coast of Ireland. My local fishmonger keeps telling me any day now. I can't wait. Not many Japanese restaurants in Ireland which is great for me. My fish guy sells me huge chunks of tuna belly for around €20 (roughly $23). Nobody eats the stuff in the west of Ireland. I'd say each piece would go for $150-200 in most parts of the world. I'll post pics after my first Tuna sashimi night of the season.
I just throw a bunch of ingredients (think a chadwick-like list) into a pot or skillet, spice, and eat.
And yeah, I grill a lot in the summer, but I consider that more recreation; cooking is work.
I just worked all day. Why the hell do I want to come home and do more work? Next thing you know, I'll have to do those dishes.
Fuck that noise.
got beef stew in the crock & that is exactly how i did it. but as some of you know, i'm a forgetful little dickhead. i don't have carrots, but i do have a packet of beef stew spices though, but forgot to add the stuff only after adding garlic sriracha powder. i figure i'll leave the beef stew seasoning out this go round. also, i meant to flour the stew beef & pan fry it a bit but don't have flour, still pan fried the meat a bit
celery pieces
beef stew meat
frozen brussel sprouts
(skinned) potato chunks
guess we'll see how this works out.
dankind, that is how i make eggs. it's a flippin mess trying to be omelets
sauteed mushrooms & onions (garlic if you like)
if not diced up garlic bulbs, garlic powder & or garlic sriracha powder (weber brand has some nice spices)
maybe some potato wedges in olive oil... maybe not
ham
grind together in a blender & present
my absolute favorite kitchen to cook in is the outdoors whilst camping. im up only a few hours after crashing out
when i hear the morning songbirds, woodpeckers & can start to see a bit of daylight parading through the tent, bam, i'm up. i'm alone to the quiet woods, well, except for the birds goin to town. it is beautiful & can make one emotional.
gotta stoke the fire
heat up the water for coffee
drink a beer or three
do a few shots
(sit awhile & absorb all of it, feed the squirrels & chipmunks shell on peanuts)
The summer Tuna run is late this year off the coast of Ireland. My local fishmonger keeps telling me any day now. I can't wait. Not many Japanese restaurants in Ireland which is great for me. My fish guy sells me huge chunks of tuna belly for around €20 (roughly $23). Nobody eats the stuff in the west of Ireland. I'd say each piece would go for $150-200 in most parts of the world. I'll post pics after my first Tuna sashimi night of the season.
The summer Tuna run is late this year off the coast of Ireland. My local fishmonger keeps telling me any day now. I can't wait. Not many Japanese restaurants in Ireland which is great for me. My fish guy sells me huge chunks of tuna belly for around €20 (roughly $23). Nobody eats the stuff in the west of Ireland. I'd say each piece would go for $150-200 in most parts of the world. I'll post pics after my first Tuna sashimi night of the season.
Comments
Smart men work against the dark forces of hanger in the world.
It was a good mater.
Reminds me I need to make Grammy's Sunday Gravy sometime soon! Not sure she would like me posting the recipe here though
Maters and taters!
What would life be without homegrown maters?
Only two things that money can't buy:
FYI I have a decent sized mitt.
(I trust you are male
Those are beautiful. Are they used similarly to the red or yellow kind? Fried?
I've so much to learn.
This particular tomato gets bigger and redder and tastes like you put salt on it. Absolutely delicious. I'm wondering if I can use it in a sauce?
I've used it in Pico and salsa and it was wonderful.
Please post some as I've got a whole bunch of maters ripening that I'll need to do something with.
Thanks!
Christopher
I wouldn't hesitate to put a Brandy in a sauce. They aren't super meaty, but they aren't super sloppy either.
Stolen from Mark Bittman, as about half of my go-to recipes are. Love how easy/good they are.
Making myself tonight with shrimp being added....finishing some fresh pasta in it as a request from my sister, who is visiting.
Put chopped tomatoes (roughly 2 cups is what he calls for, I eyeball it at 3-4 tomatoes) in a bowl. Add a few tablespoons of extra virgin olive oil. Salt and pepper to taste. Hack up a few cloves of garlic (keep pieces large) and add. mix the shit all up, breaking down some of the tomatoes, but leave some chunks.
Let it sit for a while.
While your pasta is cooking, take a scoop of water from the pasta and add to the mixture in the bowl. After a few minutes take the garlic chunks out.
Finish your pasta with the mixture, cooking the last minute. Add a good amount of fresh basil and toss.
Enjoy with some wine, your favorite bread
My local italian shop where I get my fresh pasta makes killer gravy so if I want a pureed sauce, I just buy theirs. For a rough topping (especially when mixing in shrimp) I go with the recipe above.
Forced to cook now in the culinary wasteland that I now inhabit.
A lot of ramen noddles, eggs, cereal, sandwiches.
Fuck recipes.
I know you carry a big BBQ stick -- you could just stick with that.
And yeah, I grill a lot in the summer, but I consider that more recreation; cooking is work.
I just worked all day. Why the hell do I want to come home and do more work? Next thing you know, I'll have to do those dishes.
Fuck that noise.
eddiec, yum! I'm a sucker for tuna, whether sashimi'd or seared.
White pepper
garlic powder
lemon pepper
onion powder
sesame seeds
got beef stew in the crock & that is exactly how i did it. but as some of you know, i'm a forgetful little dickhead. i don't have carrots, but i do have a packet of beef stew spices though, but forgot to add the stuff only after adding garlic sriracha powder. i figure i'll leave the beef stew seasoning out this go round. also, i meant to flour the stew beef & pan fry it a bit but don't have flour, still pan fried the meat a bit
celery pieces
beef stew meat
frozen brussel sprouts
(skinned) potato chunks
guess we'll see how this works out.
dankind, that is how i make eggs. it's a flippin mess trying to be omelets
sauteed mushrooms & onions (garlic if you like)
if not diced up garlic bulbs, garlic powder & or garlic sriracha powder (weber brand has some nice spices)
maybe some potato wedges in olive oil... maybe not
ham
grind together in a blender & present
my absolute favorite kitchen to cook in is the outdoors whilst camping. im up only a few hours after crashing out
when i hear the morning songbirds, woodpeckers & can start to see a bit of daylight parading through the tent, bam, i'm up. i'm alone to the quiet woods, well, except for the birds goin to town. it is beautiful & can make one emotional.
gotta stoke the fire
heat up the water for coffee
drink a beer or three
do a few shots
(sit awhile & absorb all of it, feed the squirrels & chipmunks shell on peanuts)
bacon or ham cast iron skillet style
eggs... you know the ingredients
i think i make a decent pot of chili
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
fresh tuna on the fire
lemon
it's perfect
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce