Prog Chefs Unite!!!

I find even good fresh pasta to be generally gluey, dry for me

Epignosis wrote: Well, the pasta looked like hell, but with a pat of butter and some Parmesan cheese, they tasted all right.  I need a pasta maker though to get things even and consistent.

 

Epignosis wrote: Padraic wrote: Epignosis wrote: I'm going to do something I've never done before in the kitchen, and that is make pasta from scratch.  I'm going to be adding basil, parsley, marjoram, and oregano to the pasta itself.  I'll be hanging the pasta from clothes-hangers in the kitchen.   I'll report on how it turns out. It's time consuming, but otherwise actually pretty simple.  The main thing to remember is it cooks almost instantly, a fraction of the time of dried pasta. I was just telling Tasha that it takes like 4-5 minutes to cook. Whenever I cook pasta out of the box, she prefers it overcooked.

That's a cardinal sin in my house. 

Epignosis wrote: I'm going to do something I've never done before in the kitchen, and that is make pasta from scratch.  I'm going to be adding basil, parsley, marjoram, and oregano to the pasta itself.  I'll be hanging the pasta from clothes-hangers in the kitchen.   I'll report on how it turns out.

It's time consuming, but otherwise actually pretty simple.  The main thing to remember is it cooks almost instantly, a fraction of the time of dried pasta.

I'm going to do something I've never done before in the kitchen, and that is make pasta from scratch.  I'm going to be adding basil, parsley, marjoram, and oregano to the pasta itself.  I'll be hanging the pasta from clothes-hangers in the kitchen.  

I'll report on how it turns out.

Vinegar vs honey and Lemon vs Worcestershire seems a flavour packed way to balance things out. Worcester sauce and chicken sounds funky though... but stranger combinations work. I ruined some chicken once by letting it sit in a lemony marinade too long.

As any Peruvian I LOVE FISH...Specially Ceviche

Edited by Ivan_Melgar_M - June 06 2012 at 02:12

I also do not like the taste of fish. I think it tastes like dead things smell. BUT... I can eat and even enjoy an absolutley fresh fish. The kind of fresh you can not buy at the store. The kind where you pull the thing outa the water and already have the pan hot. As a fish hater I can tell you it makes a huge difference. If you have fishing skills give it a try. If skills or time do not allow see if you can find a place that sells live fish. Or find one of the fancy restaurants that let you pick out your fish from the tank. Seriously though an hour is enough time for a fish to develop the undesirable flavours that fish haters hate.Good luck.

 I'll also take this opportunity to mention something I've been thinking about posting about here. And that is the secret to an awesome beef stir fry. It's fish sauce. If you haven't tried it give it a shot. It adds an enormous amount of meat flavour. I think the Asian term is umami. I'm not sure how artficial fish sauce would do so try to find a naturally fermented fish sauce. Oyster sauce ( again real oyster sauce and not a chemical knockoff) might work too but I'm not 100% sure. Another reason for sticking with the real sauces is that chemical mono sodium glutamate is too often used in the fake ones. The stuff is strong so dont use much. I use maybe a teaspoon along with a couple tablespoons of soy sauce and a table spoon of rice vinegar for a double portion of meat.


Edited by Flyingsod - June 05 2012 at 17:07

Epignosis wrote: My wife does not like fish, but I am convincing her to try it more. Tonight, it's a Thai-inspired steelhead trout with bok choy and jasmine rice.  I will sear the fish in canola oil and coriander, then finish it off in sesame oil, a bit of soy sauce, lemon and lime juice, and sunflower seeds. My wife is willing to tolerate fish, but she absolutely won't tolerate spicy, so the heat's off-limits.

It was wonderful. 

Very simple suppers this weekend - steamed salmon with rocket & watercress salad + Jersey Royal new potatoes.

Sometimes simple is best (especially when it's 28 degrees & you cant be arsed to cook anything complicated)