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Post by Deleted on May 16, 2017 7:54:27 GMT -5
You could do Shrimp and cheesy grits. I agree with JD about the seafood and cheese thingy. Shrimp and grits are great and you can add cheese to the grits it you'd like. I use Pancetta instead of bacon. I think it has a much nicer flavor. Shrimp and cheesy grits are great. But that's like a 10th date dish. I'm not making grits for a first or second date. And we don't call them grits. We call it polenta. And we make it with sausage or bolognese or pesto. _ Bravo, ragazzo. But you omit the greatest polenta dish imaginable: With a ragu of porcini. |
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Post by JStokes on May 16, 2017 11:33:12 GMT -5
Shrimp and cheesy grits are great. But that's like a 10th date dish. I'm not making grits for a first or second date. And we don't call them grits. We call it polenta. And we make it with sausage or bolognese or pesto. _ Bravo, ragazzo. But you omit the greatest polenta dish imaginable: With a ragu of porcini. I make a wild mushroom sugo with porcini mushrooms that I put over fettuccine. _ |
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Post by Deleted on May 16, 2017 11:47:49 GMT -5
Bravo, ragazzo. But you omit the greatest polenta dish imaginable: With a ragu of porcini. I make a wild mushroom sugo with porcini mushrooms that I put over fettuccine. _ Mmmmmmm...... |
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Post by Hotman on May 16, 2017 12:06:06 GMT -5
Bravo, ragazzo. But you omit the greatest polenta dish imaginable: With a ragu of porcini. I make a wild mushroom sugo with porcini mushrooms that I put over fettuccine. _ How do you do that? |
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Post by Big L on May 16, 2017 12:12:34 GMT -5
I make a wild mushroom sugo with porcini mushrooms that I put over fettuccine. _ How do you do that? Buy the pre-sliced mushrooms at the store and mix with a can of spaghetti-o's |
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Post by Deleted on May 16, 2017 13:05:21 GMT -5
Buy the pre-sliced mushrooms at the store and mix with a can of spaghetti-o's I would suggest canned, chopped mushrooms in brine. Why add even an iota of authenticity and non-processed notes? |
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Post by 2milehighJet on May 16, 2017 13:30:43 GMT -5
Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. i suggest plugra www.chowstatic.com/uploads/4/2/2/637224_butter.jpg |
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Post by 2milehighJet on May 16, 2017 13:35:19 GMT -5
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Post by Hotman on May 16, 2017 13:46:56 GMT -5
Buy the pre-sliced mushrooms at the store and mix with a can of spaghetti-o's psssh sopne I can cook way better than you any day |
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Post by Deleted on May 16, 2017 14:55:12 GMT -5
Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. i suggest plugra www.chowstatic.com/uploads/4/2/2/637224_butter.jpgMy main problem with Plugra is that they list "Natural Flavor" as one of their ingredients. That bothers me. Tell me WTF that means. It's why I prefer Kerrygold, which has "Cultured Pasteurized Cream" as its only ingredient. Plus, Kerrygold tastes better/richer. |
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Post by JStokes on May 16, 2017 15:28:57 GMT -5
I make a wild mushroom sugo with porcini mushrooms that I put over fettuccine. _ Mmmmmmm...... I make two versions of it. One with a tomato base and one with white wine and baby spinach. _ |
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Post by Hotman on May 16, 2017 19:26:35 GMT -5
I make two versions of it. One with a tomato base and one with white wine and baby spinach. _ Bro... details! |
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Post by JStokes on May 16, 2017 19:30:16 GMT -5
I make two versions of it. One with a tomato base and one with white wine and baby spinach. _ Bro... details! Have you made anything I've given you a recipe for? Not doing it again until you make something. _ |
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Post by Hotman on May 16, 2017 19:44:40 GMT -5
Have you made anything I've given you a recipe for? Not doing it again until you make something. _ Yeah! I made that sausage pasta, it was good as fuck |
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Post by Big L on May 16, 2017 20:25:08 GMT -5
Have you made anything I've given you a recipe for? Not doing it again until you make something. _ Yeah! I made that sausage pasta, it was good as fuck "sausage pasta" = hotdogs w/ mac n cheese |
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