Lots YouTube on it. Pasta ala assassin. Make marinara sauce then water it down by half. Saute dry spaghetti in olive oil w lots red pepper flakes. Now the work begins. Like making risotto. Slowly add sauce to fry pan with pasta until dries out. Brown pasta then add more sauce over and over till al dante. Half hour or so. Pasta should be half burned. Probably not worth the work but tasty
OK googled it. We have a bit of a difference in definition. You guys call it a marinara sauce we call it a Napoletana sauce. By the word marinara our marinara sauce is a seafood sauce. Never tried this dish, but Ill give it a go . Thanks !
Separated by same language. Seafood in burnt sauce would not taste good. Btw, I put lots onions in it. Non traditional but good. Please report back when you make it. Good luck
Fried some fresh calamari and panko crumbed some prawns for another summer meal. Image Unavailable, Please Login
please post responsibly and only post food that is actually looks palatable. Some of the stuff my dog wouldn't eat. Image Unavailable, Please Login
I'm just about out of harissa powder and was thinking of berbere next. This cinches it! Did you use ghee or butter in the above? T
Ethiopian Gee (Niter Kibbeh), not sure it really makes a difference, any taste difference would be obscured by the Berbere. Last batch that I made basically combined Doro Wat (chicken stew) without the eggs, with Misir Wat (lentils), made a large batch and froze two person portions. Wife likes it and she isn't into food adventure.
Porchetta Cannoli Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Wife wanted the deep fryer set up because she wanted to make donuts for the approaching Fat Tuesday (it’s a tradition in her country, although they celebrate it on a Thursday ). So…if I’m going to set it up and use a gallon of oil, might as well go all in…we found some shrimp in the freezer and a couple of potatoes in the pantry and made an all-fried dinner; Panko/coconut shrimp and fries and the donuts. All pretty good. Image Unavailable, Please Login
Chops. BBQ sauce was really weak, but overall, yummy. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
my guess is Toro Nigiri, with a slice of Daikon... (otoh, that poster sure knows how to, umm, err, "make an entrance"...)
A winter go to for me. I save a combo of prime rib bones and left over prime ribs steak bones over the summer and add that to my tub o vegetable soup. Mirepoix, gold potatoes, corn, green beans, diced tomatoes and the beef bones. I love this “beef” stew. Image Unavailable, Please Login
If it keeps snowing, imma gonna keep making polish cabbage soup. (I suspect there is a lot more soup in my future…) Image Unavailable, Please Login
I'm in the states and that means chain restaurants and had Mexican last night. Nothing worth posting. It is either Applebee's or Olive Garden tonight. See nothing exciting.
That's culinary gold! I almost always save the bones from a cook - steak, chicken, turkey, lamb, etc. - for stocks. Somehow, they seem to make more flavorful stock when the bones have a little char on then. Picked that hint up from an F-chatter. T
Is crazy here. Three or four days of cold, including ice and snow, and the last two days were 70 F....T
