Foodies BS Thread.

Great deal. I have one of those and it would be on top 5 list of things to keep if I had to get rid of everything else. Make pasta, grind meat, shred cheese, etc. Thing's a tank.

 

I just ordered one. (lost the other in the fire... and I miss it dearly!)

 

Nice find! I love mine!

 

Man wish we hadn't spent so much on Christmas already, we have been wanting to replace ours with 6 quart professional model for a while.

 

yup. that thing is my favorite piece of equipment!

 

we have used the meat grinder attatchment and it was marginal at best. It also leaked meat juice into the mixer and I had to take it apart as far as I could to get out all the old meat juice that got trapped inside the machine...lets just say it wasnt very pleasant. Mixer works great though!

 

Ugh. Never had any issue with mine, but I probably grind meat maybe 3 times a month.

 

good thing, I dont know what the deal was but I never used that attachment again!

 

http://www.midwestliving.com/recipe/beef/oven-roasted-prime-rib-with-dry-rib-rub/

 

That recipe sounds great. I might use it for my mid week PR after Xmas. The picture makes it look like they cooked it about 10 minutes too long though

 

yeah I like a medium rare but Ive found a few people like well done...lol The rub recipe looked good

 

Ignore them.

 

any good pasta dishes? apart from the typical spaghetti, fettuccine alfredo etc...

 

homemade mac n cheese. I usually add some sort of meat. Pulled Pork, andouille, bacon...

 

got a good recipe?

 

1 pd sweet Italian sausage
12 ounces button mushrooms, sliced
1 large red bell pepper, diced
Garlic salt
Fresh ground black pepper
1 pd rainbow rotini pasta
Kosher salt
Olive oil
Italian Seasoning herb blend
Cayenne pepper
1 - 6 oz container shredded parmesan



Brown and crumble sausage in a large saute pan over medium heat. Do not drain.

Add mushrooms and red pepper to pan with sausage. Saute over medium heat for 10 minutes or until mushrooms are browned, stirring often. Season with black pepper and garlic salt to taste. Set aside.

Bring a large pot of water to boil, adding 1/4 cup kosher salt.

Cook pasta 6 minutes or until al dente. Drain and return to warm pot. Place pot on medium low burner.

Add 1/3 cup olive oil to pasta along with 1 tbsp. Italian Seasoning and 1 tsp. Cayenne pepper. Stir well to mix, ensuring the olive oil coats all of the pasta.

Add sausage/mushroom/red pepper mixture to pasta and stir to mix.

Add shredded Parmesan to pot and stir to mix.

Serve.

 

Carbonara

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves



In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels.

Pour off all of the oil except for 3 tablespoons.

Add the garlic. Season with black pepper. Saute for 30 seconds.

Add the crispy bacon and the pasta. Saute for 1 minute.

Season the eggs with salt.

Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.

Add the cheese and re-season with salt and pepper.

Mound into warm serving bowls and garnish with parsley.

 

Portobello Mushroom Lasagna

http://www.foodnetwork.com/recipes/ina-garten/portobello-mushroom-lasagna-recipe-1946968

 

I also like to boil up a 16 oz box of Farfalle (bow tie), drain, add back to warm pot, add a stick of butter, add a complete bunch of chopped green onions (can go less but I love green onions), and top it off with (gasp) Kraft Parmesan in the green can. It's the only thing I use that stuff on. This is probably the quickest pasta recipe in my arsenal. Save a little pasta water if you need to loosen it up a bit.

Oh, and this stuff is just waiting for lots of fresh black pepper. Love that too.

 

I didnt want to get too involved in making something today so I went with an easy recipe for Lemon chicken and rice. I just seasoned the chicken with dried lemon peel, S&P. Put on the grill for 15min a side then put a pat of butter on the chicken while it rested. Made some jasmine rice and once it was done mixed some butter, Pepper and a dash of lemon juice. Nothing fancy but I like it simple sometimes