| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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| By Delicious on Tuesday, February 17, 1998 - 12:08 am: |
pasta is good for conversations. you can keep em both boiling at once. |
| By A on Tuesday, February 17, 1998 - 02:14 pm: |
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| By Nate on Saturday, February 21, 1998 - 01:01 pm: |
Into one of them huge enameled cast iron pot thingers cranked up to med-hi: splash some olive oil. add mild italian sausage in globs by squeezing the filling out of the gut. brown. pour off grease. add chopped onion and green bell pepper in 1 inch squares. Add the mashed and molested remains of garlic cloves. A lot of garlic cloves. sauteeeee until onions turn translucent. throw on mushrooms (sliced thick.) sauteeeee until mushrooms start to soften. Pour on tomato products: pastes, sauces, chopped canned, chopped fresh. Stir. Optional: Throw in a splash or two of whatever you're drinking. Works well if you're drinking the right stuff. Stir. Add spices. Minimum: oregano, pepper. Maximum: everything that smells like it belongs. Stir. Crank heat, Bring to boil, stir occassionally. Drop heat to maintain simmer. Cover. 30 minutes. Uncover. 4 hours. Stir often. Taste often. Adjust spices as necessary. If you did it right, you should have something like a tomato based sausage stew. Maybe on the saucey side of stew. Serve over pasta. Drink wine. |
| By Nelly on Saturday, February 21, 1998 - 01:44 pm: |
Meaning the Betty Crocker boxed preparation that I used to live off of in college. Seems like you just boiled up the noodles, added milk and butter and the little packet of powder, and you had your meal for the day in about 15 minutes, if you were lucky enough to get the stove. The delight was what you could add to it. Onions, peas, canned mushrooms, tuna fish, cut up hot-dogs were some of my favorites. You can't find it any more in the stores. Of course, you can make your own with fresh sour cream and aged cheddar and paprika, etc. but it's not the same, it doesn't have that chemical piquancy the packaged sauce had. Truth is, if I could get my hands on some, I'd probably find it inedible today... (now that I'm used to eating fresh stuff); it's the memory of savoring it, of coming in at midnight after eating nothing all day, and wolfing a whole potful of it before bed, that I harken back to. The things I used to do to my poor stomach... |
| By n a t e on Monday, February 23, 1998 - 11:48 pm: |
I just eat hotdogs. Malt O' Meal "Corn Bursts" cereal (in the 40oz bag.) Beer. "Dr. Thirst" soda product. breakfast (7am ish): 2 hotdogs 2 bowls "Corn Bursts" cereal 1 can "Dr. Thirst" soda product. lunch-type-meal (2pm ish): 3 hotdogs 1 can Beer post-school-burn (6:45 ish): 1 bowl (or) 1/2 joint (or) 1 bong load Dinner-type-meal/Simpsons (7pm ish): 3 hotdogs 1 can Beer 2 bowls "Corn Bursts" cereal 1 can "Dr. Thirst" soda product pre-sleep-bowl (9:30pm ish): 1-2 bowl(s) (or) 1/2 lrg. joint (or) 1-2+ bong load(s) Supper-type-meal (9:45pm ish): 1 hotdog (or) 1 bowl "Corn Bursts" cereal (plus) 1 can Beer (or) 1 can "Dr. Thirst" soda product (plus, optionally) More cans Beer |
Olive oil "Irish" bacon 1-2 leeks Chicken thighs (boneless, skinless) 1 bottle Riesling Big wide noodles, like pappardelle or super wide egg noodles Fresh parsley Salt Pepper In a big stew pot: 1. Drizzle olive oil along the bottom 2. Cut bacon (make it the really thick kind, sometimes marketed as "Irish" bacon) into thin strips and throw into the pot 3. Slice leeks into thin medallions and throw into the pot 4. Throw chicken thighs (one package ~= 6 of them) into the pot 5. Pour entire bottle of Riesling into the pot 6. Cook for ~45 minutes 7. Add huge mounds of fresh parsley into the pot, along with salt and pepper to taste 8. Boil pasta in a separate pot 9. Throw cooked pasta into the chicken pot 10. Ladle into bowl, grating cheese on top if so desired 11. Compose sorabji post in between shoveling forkfuls into mouth |
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Let me warn you in advance that this takes 5 hours to make, and you're basically chained to the stove for the first 2 hours. Ragu bolognese (serves 6-8) 4 TB butter 4 TB oil 1 large onion, finely diced 1.5 c carrots, finely diced 1.5 c celery, finely diced 1/4 c fresh parsley, finely diced 2 tsp salt pepper 1/4 tsp nutmeg 1 lb ground chuck 1 lb ground veal OR 1 additional lb ground chuck (I used the latter) 1 c dry white wine 2 c whole milk 1 can (28 oz or 35 oz) San Marzano tomatoes (I used 1 28-oz can of crushed and 1 14.5-oz can diced tomatoes, some regular brand) In a large Dutch oven or stew pot, place the butter, oil, onion, celery, carrots, parsley, and 1 tsp of salt. Cook covered on med heat until the fat starts to sizzle, then uncover and cook until the onions get translucent and the veggies lose a little brightness. It's important not to let them brown. This takes 10-15 min. Then, place the meat, 1 tsp salt, a good grinding of pepper, and 1/4 tsp nutmeg in the pot. Take a big wooden spoon and smear the meat along the bottom of the pot, working through all the meat and getting it well mixed in with the vegetables. Stir it constantly, until the meat has lost its raw color and is granular in consistency -- about 10-15 minutes. Then pour in 1 cup of white wine, turn the temp up to med high, and stir it constantly. Stir stir stir until the wine has evaporated and the bottom of the pot is almost dry -- 10-20 minutes. Then, put the heat down to low-med and pour in 2 cups whole milk. Stir and let the milk evaporate off very slowly -- about 45 minutes. You don't have to stir constantly the whole time, but stir pretty frequently, especially towards the end. You don't want it sticking to the pot. Now, here the recipe says to take the San Marzano tomatoes out of the can, crush them in your hands, add them to the pot, then add about 1 cup of water to the tomato can, then pour that into the pot. I couldn't find San Marzano tomatoes, so I just used what I had at home, which was a big can of crushed and a small can of diced tomatoes. I'd say you could use whatever kind of tomatoes you wanted...just not paste. Also, keep in mind that this sauce is like 90% meat, so resist the urge to add enough sauce to balance out the meat. You want a reallllly meaty sauce. Anyway, once you've got the tomatoes in, turn the heat down to low or even warm and simmer this reaally slowly for 3 hours. Stir occasionally. You want the temperature so low that bubbles only occasionally come to the surface. (That said, I only cooked this for about 2 hrs 15 minutes today, and it was fine. But then I let it keep cooking while we were eating to bring the total up to 3 hours, just in case that extra 45 minutes was somehow vitally important. I guess I'll find out tomorrow.) After 3 hours, serve on the pasta or gnocchi of your choice. It's pretty dang good. |
italian sauce. sounds fucking good spider. spider are you familiar with Lidia Bastianich? She has a show on PBS and a few books. She's the Italian grandmother I never had and just about everyone of her recipes are the best. |
Thankfully I don't aim for brilliance with pasta sauces. I've got to make Lidia's squash risotto sometime. And her Tomato-Apple Sauce. |
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pasta is a total luxury in our household. i don't like egg noodles, they are too slippery. what is irish bacon? i no longer eat pork. farewell beloved smoked short ribs. there is a good chance i would eventually die of starvation if it were not for rotisserie chicken and canned tuna fish. and even then the rotisserie chicken... ugh... i'm getting to the point where i'll only eat chicken from whole foods or from our farmer's market. just thinking about pork and chicken right now is causing nausea. |
I like fruit sorbet. |
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two nights ago we took soy sausage, browned & crumbled it up, added white wine, ground mustard, heavy cream and tossed with orchiette. occasionally we make homemade pasta which is the shit. there is nothing like the taste of just made egg pasta. |
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how's baby and mamma doing? |
(This love for pasta has not been kind to my physique, though, so...you know. I need to time-travel back to old Italia and find myself a man who wants to be stuffed with pasta noon and night by a big-assed woman.) Irish bacon is, like, big, thick, meaty bacon that is hard to find in the US. Like this. Allegedly, it is easier to find in the Boston area than in other cities, but I could never find any at the two grocery stores within walking distance of my apartment. |
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If i get too near that stuff the lbs just crawl on. Lidia has a show on PBS, usually on saturdays in most markets called Lidia's Table. http://lidiasitaly.com She also has several restaurants in NYC and elsewhere. We had lunch at one of her places, Becco, last time I was in NYC and it was genius. Sarah mom and baby are doing great. Im hoping to get some more pics up on flickr this weekend. shes eating well, sleeping well and makes some of the nastiest poos around...she's already 7 ounces past her birth rate so her pediatrician is pleased and the whole jaundice threat is a thing of the past. moms tits are glorious and i can have none of it. thanks for asking. |
Ah yes...that's quite the thing, isn't it? |
Congratulations by the way, Patrick! |
The pasta itself is not special, but we usually have wine and bread and that is special. I've been transitioning to cooking mostly Asian dinners. We have Thai food at least 2 times each week. I'm also incorporating Indian and Middle Eastern foods. We have all these amazing grocery stores where we can get those staples for super cheap. And a lot of the basic recipes are just as easy as what I was cooking before. |
Arriabiata (spicy pepper red sauce) penne and a gorgonzola penne which is just a shitload of melted gorgonzola, butter and cream. we've lucked out. seeing as how we live right by the Research Triangle Park, theres a higher transient Indian population so we have a couple of "asian" / indian grocers. Cooking indian food takes all damn day but man is it good. Also this weekend i went to the only tortillarilla intown. 3 lbs of still warm tortillas for only $2 and made enchiladas. If you ever have thge gumption, I highly recommend finding your local tortilla baker. there's no comparison. Dougie, whats funny about that scandanavian cooking dude....is that he's the second host. Both dudes liked to cook outdoors which is really bizarre because thats the last region you'd ever consider cooking outdoors being cold, wet and dreary all the damn time. Scandanvians are a weird breed man. |
They weren't bad, but I think I will adjust it next time and maybe add some vegetables. |
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I'm actually on the hunt for the a new spicy peanut sauce, but this one isn't bad. I'm going to make this one when I have thai basil again. Deborah Madison has a recipe that is supposed to be amazing, but the ingredient list is very long. I'll get to it though. Someday. |
One of my roommates was Filipino and used to make pancit (one recipe, but I don't know which variation she made). It was seriously good, but on the "ordeal" side of the difficulty spectrum, at least as far as I could tell. Maybe I can work up to it. |
Thai drunken noodles. We had Thai beef and broccoli tonight. |
