ilovefuzz.com

BitchPudding wrote:If you don't finish your Spaghetti in the sauce, your doing it wrong boss.

damn it's true

That's a good point about the spaghetti sauce .. one thing I have been doing us taking about 1/2-3/4 cup of the water from boiling the noodles, with the starch in it.. and mixing it in with the sauce right before I turn it off, and it mixes really well and thickens the sauce believe it or not and you don't have any watery runoff on your plate once you add the sauce. Which is probably also a byproduct of Puddings comment there

I love spaghetti with meat sauce so much. It's damn near my favorite food.

That's the shit right there. I always have to remind myself to ease up on the salt in the sauce though since I heavily salt my pasta water.

edit: it occurred to me last night that there is more use to arugula than a boring old salad, so I sautéed it in aromatics and spices and put it with rice and a couple of fried eggs. It was so good I made the same thing today for breakfast.

There's so much more use for rocket than salads (though it's great in those).

One of my favourite pasta sauces is just olives, garlic, tomatoes and rocket (and plenty of olive oil). Takes as long to make as a the pasta does to cook and tastes amazing. Sauté the other veg in a pan while the pasta is cooking and drop the rocket in just a minute or before it's all done to give it time to wilt. Mix with the pasta (this is one of those dishes where a little pasta water in the sauce works great) and serve with salt and pepper to taste and cheese if that's your thing.

Oh man I am definitely going to try that. I've done a similar thing with spinach but I like arugula/rocket's bite and it's nice to switch up the greens. Thanks!

Yeah it's nice with spinach too! But so much better with rocket because of the more interesting flavours.

BetterOffShred wrote:That's a good point about the spaghetti sauce .. one thing I have been doing us taking about 1/2-3/4 cup of the water from boiling the noodles, with the starch in it.. and mixing it in with the sauce right before I turn it off, and it mixes really well and thickens the sauce believe it or not and you don't have any watery runoff on your plate once you add the sauce. Which is probably also a byproduct of Puddings comment there

I love spaghetti with meat sauce so much. It's damn near my favorite food.

Hes got it right. Usually during the finishing process Ill add noodle water/sauce as I go to get the right consistency. Sometimes this results in me going through a whole jar of pasta sauce, but no regrets cause that it almost always comes out perfect. I also usually season once the sauce in simmering in the pan. Just a pinch of salt since the noodle water is starchy enough, but I usually taste test anyway before serving just to make sure.

Speaking of cooking, I ended up saying fuck it to my local burger places and made some patty melts. I took two pieces of sourdough toast, toasted them on a pan because if you don't toast your bread for a sandwich your doing it wrong. The paddies I made smash burger style by greasing up a big ass pan with about half a stick of butter and then frying those bitches on max heat. After the first flip, I added a layer of cheddar cheese, topped with bacon, added another layer of cheese, then covered the plate and let it cook so the cheese melts over the burger and the bacon.

Once that was done, I got the pattys onto the bread, topped with some In n Out style Thousand Island sauce I made myself before hand and a pickle before smushing that together into the melt itself.

It was delicious, messy but delicious. I have another one waiting for me today.

Also the sauce is easy as fuck to make. Its equal parts ketchup and mayonnaise, a pinch of salt, pinch of garlic powder, then mix. Its good on pretty much everything except cereal cause seriously, why would you do that?

Got an itch to make this tomorrow but hot soup in the middle of summer might be a bad call.
https://cooking.nytimes.com/recipes/741 ... nd-sausage

jirodreamsofdank wrote:Got an itch to make this tomorrow but hot soup in the middle of summer might be a bad call.
https://cooking.nytimes.com/recipes/741 ... nd-sausage

Did you end up doing it? Sometimes hot food makes hot weather feel a bit cooler.

Got a big family pack of chicken drumsticks for $1/lb. Thinking of putting them in some kind of quasi-Asian marinade. Also bought a bunch of potatoes and summer squash I'm going to roast.

my lady threw down the other night about bought about $40 worth of seafood, then cooked up a couple of gallons of Cioppino.
CuhRAZY good.

omg

Ewwww Monster meat!!!

I mean I'm sure it was "good".. I just can't do seafood.

I'm making my lady home baked macaroni and cheese for her birthday. Boom.

BetterOffShred wrote:Ewwww Monster meat!!!

I mean I'm sure it was "good".. I just can't do seafood.

I'm making my lady home baked macaroni and cheese for her birthday. Boom.

I don't do shrimp anymore. But I'll rock some mussels and a crab leg anytime.

naan bread, hummus with garlic, broccoli and kale leaves folded like a taco, and heated...delicious.