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Post by Hotman on Jan 27, 2017 14:06:32 GMT -5
I fail to see how this sort of cavalier, disdainful abuse.. benefits me. Of course, an invite to Baby-Schween-pool with 3 Hampurites of my choosing and you footing teh UBER bill for all of us... could assuage my angst. I know you are a man of means...and have a BBQ. Make it so, number 2. Are you bringing Gata? Or Betsy's twin sister? Fuck I'll make Mongolian Pork Chops if you can arrange that with PlumberKhan or whatever the fuck he calls himself now. _ fuck yea lets do it, i need to see if Stokesie can really cook too. Never had Mongolian pork chops is it good? Lets do it in the spring
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Post by JStokes on Jan 27, 2017 20:05:02 GMT -5
I fail to see how this sort of cavalier, disdainful abuse.. benefits me. Of course, an invite to Baby-Schween-pool with 3 Hampurites of my choosing and you footing teh UBER bill for all of us... could assuage my angst. I know you are a man of means...and have a BBQ. Make it so, number 2. Are you bringing Gata? Or Betsy's twin sister? Fuck I'll make Mongolian Pork Chops if you can arrange that with PlumberKhan or whatever the fuck he calls himself now. _ fuck yea lets do it, i need to see if Stokesie can really cook too. Never had Mongolian pork chops is it good? Lets do it in the spring Mongolian Pork Chops. From Northern California via Bobby Flay. So good. _
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Post by southside on Jan 28, 2017 11:40:26 GMT -5
fuck yea lets do it, i need to see if Stokesie can really cook too. Never had Mongolian pork chops is it good? Lets do it in the spring Mongolian Pork Chops. From Northern California via Bobby Flay. So good. _ Bobby Flay is a douche nozzle.
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Post by JStokes on Jan 28, 2017 11:42:22 GMT -5
Mongolian Pork Chops. From Northern California via Bobby Flay. So good. _ Bobby Flay is a douche nozzle. And some of the best things I make are his recipes. Since I don't know him personally, don't give a fuck what he's like. He makes great food. _
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Post by southside on Jan 28, 2017 13:05:36 GMT -5
Bobby Flay is a douche nozzle. And some of the best things I make are his recipes. Since I don't know him personally, don't give a fuck what he's like. He makes great food. _ That's because you have no integrity.
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Post by JStokes on Jan 28, 2017 14:42:26 GMT -5
And some of the best things I make are his recipes. Since I don't know him personally, don't give a fuck what he's like. He makes great food. _ That's because you have no integrity. 90% of the athletes and entertainers and chefs and politicians and celebrities we like are doosh nozzles, a-holes or worse. Who gives a shit about intergrity when it comes to who gave you a recipe. Two of the best things I make are from Mario Batalli and Anne Burrell. Batalli from all reports is a good dude. Burrell from all reports is a cunt. I've briefly met both of them and I found it to be true. I still love their food. Go enjoy shitty food created by nice people. _
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Post by Hotman on Jan 28, 2017 17:27:58 GMT -5
That's because you have no integrity. 90% of the athletes and entertainers and chefs and politicians and celebrities we like are doosh nozzles, a-holes or worse. Who gives a shit about intergrity when it comes to who gave you a recipe. Two of the best things I make are from Mario Batalli and Anne Burrell. Batalli from all reports is a good dude. Burrell from all reports is a cunt. I've briefly met both of them and I found it to be true. I still love their food. Go enjoy shitty food created by nice people. _ Lets get these recipes
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Post by Deleted on Jan 28, 2017 17:59:44 GMT -5
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Post by JStokes on Jan 28, 2017 20:51:06 GMT -5
90% of the athletes and entertainers and chefs and politicians and celebrities we like are doosh nozzles, a-holes or worse. Who gives a shit about intergrity when it comes to who gave you a recipe. Two of the best things I make are from Mario Batalli and Anne Burrell. Batalli from all reports is a good dude. Burrell from all reports is a cunt. I've briefly met both of them and I found it to be true. I still love their food. Go enjoy shitty food created by nice people. _ Lets get these recipes One of the best and easiest pasta dishes I make is called "Weeds" with Sausage by Batali. I modify it a bit but it is spectacular and a very simple dish. Even a simpleton couldn't fuck it up. Just sayin. _
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Post by Hotman on Jan 29, 2017 13:07:23 GMT -5
One of the best and easiest pasta dishes I make is called "Weeds" with Sausage by Batali. I modify it a bit but it is spectacular and a very simple dish. Even a simpleton couldn't fuck it up. Just sayin. _ well what is it??
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Post by JStokes on Jan 29, 2017 15:03:48 GMT -5
One of the best and easiest pasta dishes I make is called "Weeds" with Sausage by Batali. I modify it a bit but it is spectacular and a very simple dish. Even a simpleton couldn't fuck it up. Just sayin. _ well what is it?? Here you go--very easy. Enjoy. I change it up a bit--see my edits: cooktogrow.blogspot.com/2009/12/weeds-with-sausage.htmlThe “weeds” in this sausage pasta dish are so named because of the shape of the pasta. I don’t know what kind of enormous weeds they have in Italy, but I agree with Mario Batali that this pasta looks more like an unraveled, twisted phone cord. Such coiled, hollow pasta is hard for me to fund in local stores, so he recommends fusilli or rotelle, although last night I used a a narrow ziti. The reason this recipe (and picture) from Mario’s Molto Italiano: 327 Simple Italian Recipes to Cook at Home attracted me is that Italian sausage and spaghetti was one of my favorite comfort foods as a kid. However, I do not eat it so much anymore because the acid of the tomato sauce upsets my stomach somewhat. I am growing into the place Italians have been always, sauce based on things other than a heavy dose of tomato sauce as the Americans prefer. This sauce does start with a tomato paste base, but its liquid is provided from white wine and milk, along with some of the pasta cooking liquid. It is a wonderful sauce, still extremely easy, but deeper and more flavorful than any jarred sauce. Try it instead the next time you think of sausage and spaghetti. Serves 4. Ingredients: 1 tbsp olive oil 1 tbsp butter 1 yellow onion 4 sweet Italian sausage links, removed from casing and broken into pieces [About a pound]1/2 6-ounce can of tomato paste 1/2 cup dry white wine [I've made it with red wine--Montepulciano or the like--some sometimes I'll use white--Sav Blanc]1/2 cup whole milk salt/pepper 1/2 pound fusilli or rotelle freshly grated Parmigiano Directions: In a 12- or 14-inch saute pan over low heat, melt the oil and butter and soften [the garlic first--do not let it burn] the onions for 6 to 8 minutes. Increase the heat to medium, add the sausage and cook until very brown, about 10 minutes. Drain most of the fat from the pan and add the tomato paste, stirring often, until a deep rust color, about 5 minutes. . Add the wine, stir, and boil down until almost evaoporated. Stir in the milk, season with salt and pepper, and reduce the heat to a simmer. Cover and cook for 15 minutes. Meanwhile, bring a large pot of salted water to boil and cook the pasta until al dente. Scoop out 1/2 cup of pasta water and then drain the pasta. Add the pasta to the sauce and toss. Add some of the cooking water if desired to loosen the sauce. Divide the pasta among bowls, top with grated Parmesan and serve. _
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Post by JStokes on Jan 29, 2017 15:07:13 GMT -5
It's not letting me make edits.
I'll copy and paste.
_
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Post by JStokes on Jan 29, 2017 15:12:29 GMT -5
Ingredients: 1 tbsp olive oil [2] 1 tbsp butter [2] 1 yellow onion [Vidalia onion--I also use 2-3 cloves minced garlic] 4 sweet Italian sausage links, removed from casing and broken into pieces [About a pound] 1/2 6-ounce can of tomato paste 1/2 cup dry white wine [I've made it with red wine--Montepulciano or the like--some sometimes I'll use white--Sav Blanc] 1/2 cup whole milk salt/pepper 1/2 pound fusilli or rotelle [I use about 1 pound of DeCecco Cavatappi] freshly grated Parmigiano
Directions: In a 12- or 14-inch saute pan over low heat, melt the oil and butter and soften [the garlic first--do not let it burn] the onions for 6 to 8 minutes. Increase the heat to medium, add the sausage and cook until very brown, about 10 minutes. Drain most of the fat from the pan and add the tomato paste, stirring often, until a deep rust color, about 5 minutes. . Add the wine, stir, and boil down until almost evaoporated. Stir in the milk, season with salt and pepper, and reduce the heat to a simmer. Cover and cook for 15 minutes. Meanwhile, bring a large pot of salted water to boil and cook the pasta until al dente. Scoop out 1/2 cup of pasta water and then drain the pasta. Add the pasta to the sauce and toss. Add some of the cooking water if desired to loosen the sauce. Divide the pasta among bowls, top with grated Parmesan and serve.
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Post by JStokes on Jan 29, 2017 15:14:30 GMT -5
Still won't take all my edits.
I use about a whole tube of double concentrate paste.
I also use about a whole can of evaporated milk.
I add the thyme after the paste.
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Post by Hotman on Jan 29, 2017 15:37:54 GMT -5
Oh shit yeah I'm gonna make that!
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