Share a recipe or food thought - General Discussion.

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#2821224 29-Nov-2021 20:05

networkn:
https://shop.countdown.co.nz/recipes/dinner/3078/char-grilled-asparagus-with-orange-vinaigrette-and-whipped-feta

We decided to have a crack at this after it turned up in an advert somewhere. Wow was it sensational! If you like Asparagus, then I highly recommend trying it.

Don't substitute orange for lemon without trying the orange first, it was really different and I enjoyed it a lot.

Even my wife who probably wouldn't have made that since it contains lots of things she isn't a fan of them (asparagus, feta, cream cheese and more) thought it was amazing and was wiping down her plate with her potatoes to get the sauce up.

Asparagus is one of those veges that I don’t particularly enjoy, like mushrooms but I’ll eat because they’re healthy and can be cheap. However since we started cooking in the oven or frying with salt/butter/garlic it’s a world of difference.

You're not on Atlantis anymore, Duncan Idaho.

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#2821240 29-Nov-2021 20:49

MadEngineer:

Asparagus is one of those veges that I don’t particularly enjoy, like mushrooms but I’ll eat because they’re healthy and can be cheap. However since we started cooking in the oven or frying with salt/butter/garlic it’s a world of difference.

Good Asparagus are magical and fantastic, but there is plenty of not that great stuff, and it's easy to make unpleasant. Don't overcook them and don't be shy to lightly peel the outside so they are less 'woody'. Fresher is better.

I really recommend that recipe I posted, it was actually excellent.

Same with Mushrooms. It's in the preparation. I've had ghastly and some in a burger I would gladly substitute for meat, and I don't say that lightly.

At a Michelin star restaurant in Chicago in 2020 before the pandemic, I was served a mushroom I can really only describe as near Godly experience. One of the most exceptional things I've ever eaten. As a kid I couldn't STAND them, same with eggplant which I now really love.

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#2852130 17-Jan-2022 12:10

I watched this the other day, I really want to be able to make the same Aglio e Olio with the same glossy creamy result, using the starch as they talk about, but the guy doesn't cover this in enough detail for me to know how to get that result.

Any pasta experts here who want to weigh in?

A year or so ago, I made a cream-free carbonara with only egg yolks, that was a revelation. I really like bronze extruded pasta, and have found it's not massively more expensive than stuff that isn't. I have found it does help bind the sauce to the pasta.

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#2852262 17-Jan-2022 13:48

Carbonara is always cream free. Just pancetta, eggs and a bit of Parmigiano. The cream is for those who can't do the egg timing right.

Aglio e olio needs the starch water - just perhaps half cup, after you put the pasta in and coated. Add the water and stir to make sure it emulsifies.

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#2852291 17-Jan-2022 15:01

freitasm:

Carbonara is always cream free. Just pancetta, eggs and a bit of Parmigiano. The cream is for those who can't do the egg timing right.

Aglio e olio needs the starch water - just perhaps half cup, after you put the pasta in and coated. Add the water and stir to make sure it emulsifies.

Agree, but many businesses sell what is effectively a cheesy bechamel sauce with bacon/ham as Carbonara. Hence the confusion.

We are up to our eyeballs in Roma tomatoes right now. Bottling every day and eating lots of fresh tomato passata. The beefsteaks and Kakanui's are running behind the Roma so it will soon be Tomato-geddon.

It's already Gherkin-Zucchini-Cucmuber-geddon ...

Mike

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#2852292 17-Jan-2022 15:03

So much envy re your crops right now.

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#2852313 17-Jan-2022 16:08

Do you guys use Spaghetti or Bucatini (Hollow Spaghetti) when you do Bolgenese or the likes? I have tended toward the hollow stuff recently, but I don't see much sauce getting inside such a narrow hole, so thinking perhaps it's more about texture?

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#2852331 17-Jan-2022 16:41

Barilla Spaghetti #5.

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#2852499 17-Jan-2022 21:53

freitasm:

Barilla Spaghetti #5.

Is it textured or smooth?

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#2852511 17-Jan-2022 22:18

Smooth.

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#2852513 17-Jan-2022 22:20

And by the way, if buying dry pasta in New Zealand supermarkets always buy Barilla. Diamond is so bad, it's terrible.

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#2852515 17-Jan-2022 22:23

freitasm:

And by the way, if buying dry pasta in New Zealand supermarkets always buy Barilla. Diamond is so bad, it's terrible.

In the past few years, I have been fortunate enough to find pasta not too expensive that is Bronze extruded which makes it more starchy and has a texture on the outside that helps the sauce stick to it. It's a dollar or two or so more expensive, but worth it in my opinion.

We don't use much Diamond Pasta, though I do prefer it to some other types for things like Lasanga (The way my wife makes it, which is crazy delicious and not too traditional).

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#2852518 17-Jan-2022 22:25

I found this amazing to watch. It explained how to get that creamy texture in the sauce using starch. I love this dish, I made it last year. Unfortunately, only two in our family like pepper this much.

I so want to try some of those fancy peppers :)

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#2852523 17-Jan-2022 22:30

One more for good measure since I am on the topic and I thought this demonstrated it well too.

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#2852525 17-Jan-2022 22:33

networkn:

In the past few years, I have been fortunate enough to find pasta not too expensive that is Bronze extruded which makes it more starchy and has a texture on the outside that helps the sauce stick to it. It's a dollar or two or so more expensive, but worth it in my opinion.

We don't use much Diamond Pasta, though I do prefer it to some other types for things like Lasanga (The way my wife makes it, which is crazy delicious and not too traditional).

Try making a lasagna with a decent amount of bolognese tomato and bechamel sauces with Diamond sheets and with Barilla sheets to see the difference.

First you will notice Diamond will take at least 1/3 or longer to cook. And even after cooking it will not be as good as Barilla.

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