Foodies BS Thread.

Si! Oui! Yessir! Yup! uh huh! Correcto Mundudo!
That’s what I was saying. However, it didn’t meet his expectations… so an attempt was made to offer insight into how to potentially correct the deficiency. I see nothing wrong with making a recipe to your own likes, regardless of the standard.

 

I didn't even realize you weren't the one who made it, because I didn't check.

Was just curious if the recipe was driven from Italy Italians or from NYC Italians, didn't realize you weren't the one who made it.



It's been a slow start to the day today.

 

If carbonarra is dry, is it also lumpy? Was it too hot when the eggs were added and they became scrambled eggs instead of a creamy sauce?

 

I appreciate it! I guess that I’m just used to the local restaurants and that amount of sauce. I think that’s where I went wrong is the meat selection and not enough cheese honestly. I can’t remember how many eggs I did but I plan on giving it another shot this week or next.

 

the recipe was driven from YouTube lol. I didn’t know where to start but I knew I wanted to try and make my favorite pasta dish!

 

I was not lumpy by any means. I made sure to add the eggs when it was cool enough so they wouldn’t scramble.
My biggest complaint was it was not as salty as I’m used to (more than likely due to the meat choice) and not as saucy. (Also due to the meat choice and lack of cheese)

 

I should not have laughed at this as hard as I did...

 

Potato Au Gratin with smoked cheddar (this sauce also makes a great mac and cheese)

Mornay sauce:
In a sauce pan over medium heat add
1Tsp butter
1Tsp flour
Stir constantly until a blonde, tannish color roux develops

Add 1 1/2 c whole milk off heat and whisk until all lumps dissolve
Return to heat and barely bring to a boil while constantly stirring until thickened, reduce heat and add
1c of cheese ( Gruyere is traditional), keep warm

Thinly slice 2 Russet potatoes and 1/4 of a white onion
Layer all in a buttered casserole dish with S&P and a 1/4 c of sauce per layer saving enough to completely cover the final layer.

Top with Parmesan and bake at 350° for 30-45 mins.

 

Get in my belly!

 

Here’s a good read on it and a recipe I’ve used a bunch of times with good results. I’ve always used Pancetta and Parm.
https://www.seriouseats.com/pasta-carbonara-sauce-recipe

 

Stuffed some Toulouse sausage today
Added some ground duck and chanterelles to the pork this time, it’s pretty tasty lol

 

Well not very photogenic but it seemed like the perfect night for some Bean with Bacon Soup and Sourdough Garlic Toast. Great flavor. It hit the spot. Have enough for lunch tomorrow.

 

Deconstructed taco salad and didn’t get all the ingredients in the photo due to hunger and laziness

 

That's our favorite way of doing tacos, except just layering like nachos in any order.

 

Truth. Last night it was food. Wife has jury duty, and her turn to cook, I was pretty busy and we both came into the kitchen starving with nothing thawed...........you know, normal life. The "meat" is spiced up Korn. Acceptable. Beans where a can of whole black mixed with a can of black refried with onion, garlic, oil, etc and a little broth to loosen up. We also had cumin sweet potato hunks, lime creamy cilantro sauce, salsa, etc

And when we buy fresh giant stack of just made corn tortillas* for the two of us a couple days ago - eat a few....and into the fridge they go......other than frying in oil (which is OK) - we just spritz with avocado oil and into the air fryer. Very tasty and just the right amount of chew crunch.

*Fresh that day, warm and oh so good. The next day, OK. But once in the fridge, meh. That's how I feel about store end shelf corn tortillas. Not good.

 

The only way I make mac and cheese sauce but I vary the cheese.

Last night was with leftover roast chicken, I used a mix of Stilton and smoked Cheddar then added some broccoli.

 

Went to dinner last night. The appetizer was Bacon Wrapped Shrimp. Like 13/15 fat boys. forgot what the sauce was but I could have just asked to keep them coming.

 

So no stuppa chef ovacook da shrimps?

 

My guilty pleasure

 

Simplicity is key sometimes. I love me a BLT and fries, never gets old.