I'm making the croutons. The only problem is that I don't have a strainer to separate the garlic from the oil. Should I just toss the garlic in, or is there another strategy? Maybe just use a shield to keep the garlic in a bowl as I pour out the oil?
Sautee the garlic and herbs briefly to flavor the oil. Skim out the garlic and whatnots with a fork or slotted spoon, and proceed to sautee the croutons.
I'm making the croutons. The only problem is that I don't have a strainer to separate the garlic from the oil. Should I just toss the garlic in, or is there another strategy? Maybe just use a shield to keep the garlic in a bowl as I pour out the oil?
I'm making the croutons. The only problem is that I don't have a strainer to separate the garlic from the oil. Should I just toss the garlic in, or is there another strategy? Maybe just use a shield to keep the garlic in a bowl as I pour out the oil?
You can always use your teeth. Nothing like a good, oily garlic swish. Why not leave them in? If you did all ingredients at the same time, you wouldn't risk burning the garlic. And MrRoboto's dead on about chips. Crunchy garlic is treasure.
OMG I just made some Crème caramel (flan) but placed huge chunks of vanilla pound cake inside the cups as to make a kind of custard-cake-caramel sauce bread pudding hybrid... it is delicious
I keep reading Neko Ramen and it makes me crave ramen. I really wish there was some local Japanese restaurant that specializes in ramen like in the manga.
Well I made some basic ramen, added green onion, hard boiled egg, chicken hot dog, mushrooms, dried veggies, and extra ramen spicy flavor packet.
It's basic easy peasy, but it really hit the spot. I wish I had fish cake, but hot dogs sufficed.
I'm going to start using a better stock (or maybe dashi) and ramen bricks and just skipping the flavor packets. I'm a big fan of chives, poached egg, and sriracha, myself. Sugar snaps, hot dog/Nippon sausages, shiitakes, and fish cake or surimi are good, too.
I made Linguine alla Carbonara tonight, however it didn't come out quite right. I think I added too much cheese to the egg sauce. When it was added to the pasta it didn't quite become creamy, rather clumping up and looking rather like the egg was cooked through (which may have been due to me also adding the sauce too quickly). Luckily, I still have enough of the ingredients to try again in the near future, so hopefully I'll get it right next time.
@Andrew, in terms of your creamy carbonara, I think that depends on what kinds of thickeners you use. I go egg yolks only, and depending of the ratio you use for sauce to pasta, it can vary. I don't think there's a limit on how much cheese you can use (Best using Parmasean or Pecorino) Even though it looks like it's just attached to the pasta, if it tastes good, that's the important thing.
So I made another gelato, using these ingredients... (And a small, beer related shout-out)
The great bits of flavors (White chocolate and extra orange liqueur missing)
End result! (HOLY MOTHER, COOOOOOOLD)
I think in terms of the gelato, it came out great, it's still thick, just a tad too liquidity even out of the ice cream machine. I think my biggest flaw was that I used a liqueur that was 40% Proof, when I wanted to use one that was 15% Proof. It's lighter, but it's much easier to get the flavor of the fruit into the dessert without problem.
Here's a cooking failure - I had to point out that just because My sister like basil pesto, does not mean that dumping an entire 350 gram jar of it into pasta is something everyone will like. And by everyone, I mean anyone but her.
Update on that Gelato, I LOOOOOOOVE making the stuff. I made a new kind, using bittersweet chocolate and some of that orange liqueur and orange peel. Really good, rich taste. Orange and chocolate have a really nice, contrasting flavor that works well together. I strained it this time, so it had a thinner consistency, but it was really good stuff. It basically mimic'd the texture of Wendy's Frosties. I'm thinking about making other versions of the recipe....
-A Mint Chocolate, using Andes Baking Chocolates and Creme de Menthe. -A version with Blue Curacao...still tinkering. -A chai-flavored gelato, using anise, cinnamon, vanilla, clove, ginger and seeping tea bags in the milk. I'm still curious on how to handle it, but I really want to make it.
Comments
2lbs beef
2 green peppers
1 sweet onion
4 stalks of celery
2 pkgs of cut mushrooms
goulash mix
corn starch to thicken
more spices (paprika, beef bullion, bay leaves, rosemary, basil, pepper, garlic powder)
I plan on eating this with fresh baked french bread. Perfect for a cold rainy day.
It's "pancetta." There's no fucking "h." RARGH ITALIAN VIKING SMASH!!!!!!
P.S. OMG your stew looks amazing.
P.S. Thanks! It certainly was tasty.
Pardon my lack of accent marks.
Why not leave them in? If you did all ingredients at the same time, you wouldn't risk burning the garlic. And MrRoboto's dead on about chips. Crunchy garlic is treasure.
Well I made some basic ramen, added green onion, hard boiled egg, chicken hot dog, mushrooms, dried veggies, and extra ramen spicy flavor packet.
It's basic easy peasy, but it really hit the spot. I wish I had fish cake, but hot dogs sufficed.
What does everyone else like in their ramen?
So I made another gelato, using these ingredients... (And a small, beer related shout-out)
The great bits of flavors (White chocolate and extra orange liqueur missing)
End result! (HOLY MOTHER, COOOOOOOLD)
I think in terms of the gelato, it came out great, it's still thick, just a tad too liquidity even out of the ice cream machine. I think my biggest flaw was that I used a liqueur that was 40% Proof, when I wanted to use one that was 15% Proof. It's lighter, but it's much easier to get the flavor of the fruit into the dessert without problem.
So basically, an entirely different recipe. :P
-A Mint Chocolate, using Andes Baking Chocolates and Creme de Menthe.
-A version with Blue Curacao...still tinkering.
-A chai-flavored gelato, using anise, cinnamon, vanilla, clove, ginger and seeping tea bags in the milk. I'm still curious on how to handle it, but I really want to make it.
Chorizo served with homemade chimichurri sauce. Plated with slices of Manchego and a bundle of grapes. Not complete without some Argentinian wine.
I recommend Tinto Pesquera alongside any sausage+manchego combo. It is heartbreakingly good.