LoneGansel @ LoneGansel @lemmy.world

Posts

63

Comments

177

Joined

2 yr. ago

Nah this was my thought too but the stuff you buy in the store straight up skips adding flavoring ingredients in exchange for a longer shelf life and less complicated manufacturing process. Having spent a summer working a temporary job at a local bread factory, I can assure you that the type of bread that they make is engineered for shelf life stability, not for flavor.

Sourdough is acidic and tangy and goes stale in three days. White bread has no taste and has a shelf life measured in weeks.

That looks so tasty!!

I have no idea what you're talking about haha. Care to enlighten me?

It's so easy, and you can serve it directly from the cooking pan! :)

• Bring a stainless steel or nonstick pan up to medium temp, then add in enough olive oil to coat the pan
• Crank some fresh cracked pepper into the pan and fry for a minute or two
• Dice 1/4 onion and cook it until it's translucent
• Dice 1/2 a pepper and cook until it's softening
• Quarter 2 tomatoes and add them to the pan.
• Once they become soft, pull the skins off your tomatoes with tongs and mash the remaining flesh into a pulp
• Toss in oregano and salt to taste.
• Cook until things go from runny water to jammy sauce, about 5 minutes
• Make divot in the sauce and crack an egg into each void, salting the eggs for taste
• For set tops, cook the eggs covered for 3 minutes or so
• Remove from heat when eggs are about halfway to your desired texture
• Serve with parsley garnish and enjoy!

It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.

Edit: it's Garofalo brand

I agree, and it's full of vegetables! This ended up being 3 eggs, 2 tomatoes, 1/2 of a bell pepper, and 1/4 of an onion.

I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.

I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.

This is the highest engagement I've gotten on any post I've made so far. Thanks for helping to keep me at the top of Hot. Not sure how promoting a meat post really accomplished anything other than keeping meat at the front of everyone's minds but thanks again!

Kaj, go away man. Your opinions are wildly niche and don't deserve to ride on the coattails of my post.

In fact, you are actively helping this post reach a wider audience by engaging with it and driving me further towards the top of All. If you want to see this post do worse, quit commenting and voting on the posts in it.

It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.

Thanks for engaging with my post. I've posted two meat dishes and two vegetarian options this week.

If you want more vegetarian options than what you're seeing then you'll have to post them.

The gnocchi (makes ~4 servings)

• 1 sweet potato
• 1/4 cup Ricotta cheese (no emulsifiers is best)
• 1-1.5 cup flour (00 > AP)
• Microwave or bake the sweet potato until soft, then let cool slightly
• Scoop sweet potato flesh into bowl, then combine with other ingredients until dough is formed and smooth. Let rest 30 minutes.
• Turn the dough out onto a floured surface
• Quarter the dough, then roll them out into thin cylinders about the width of your little finger
• Split the dough into small finger-width pillows, then dust with flour
• Drop into boiling water and stir once to break up the gnocchis
• Once floating, allow to cook 1 additional minute before removing from water
• Slightly dry then cook in a buttered fry pan until toasty

Username checks out. And thanks!

And when it doesn't make sense, parsley is right there to fill the niche.

Ah, that's very interesting! It's definitely a fall favorite here in the Midwest as well. I used a spicy cream sauce to garnish but that version sounds very tasty. It's always fun learning how people from all over the world enjoy the seasonal foods. Thank you for sharing! :)

Nope, I'm from Ohio, USA. Why do you ask?

It's a tasty way of sneaking some greens into a meal. Post pics if you do make it!

Not terribly spicy since those ingredients get mellowed out early in the cooking process. You get the warmth but not the tingle.

Thank you! It's my own recipe. Below are the steps, let me know what needs explained!

Preheat a fry pan (stainless > nonstick > carbon/cast) on high while you bring saltwater to a boil.

Once the water begins boiling and pan is to temp, drop your pasta, coat the pan with high heat oil, and grind cayenne, paprika, and black pepper into the pan to fry for 2 minutes.

Once oil is infused with flavors, add diced onions and peppers and fry for 3-4 minutes.

Once pasta is droopy but still very undercooked (it should still snap when bitten), move it to the pan and season with onion and garlic powder (make sure to bring a lot of pasta water with you. I use tongs to transfer).

Stir to incorporate and then leave untouched in pan until the pasta begins to fry. Ladle over 1/2 cup of pasta water to deglazed the pan. Repeat until pasta is nearly cooked through, 1-2 additional times.

Add in 1/2 cup of heavy whipping cream then lower heat to medium. Season with thyme and oregano, then stir constantly until cream has reduced into a sauce.

Remove from heat and add in a handful of spinach. Stir until spinach begins to wilt. Serve immediately with black pepper and cayenne garnish.