Food

[Henry Krinkle]

Here's where it gets kinda ugly looking. The mirepoix and the meat blend poaching in milk. It is even more unappealing looking in real life, if that is possible.



When the milk has all evaporated/absorbed into the meat the real cooking begins. In the following six or seven hours I added the sauce made from five pounds of roma tomatoes, a litre of chicken stock and two thirds of a bottle of orvietto, after adding a full bottle of sangiovese to the meat.

The papardelle. This was about an inch wide and thicker than a lasagne noodle.


While the sauce was simmering I prepped some things for later.

Tagliatelle. This will either be used for pesto, or maybe clams and chillies.


Fire roasted anaheim chillies for Monday's supper.





Finally. After more than seven hours of simmering- papardelle al ragu with a radicchio salad.

[Raza]

I still can't believe you poor Brits had to grow up without Goldfish. Did you guys have anything like it? They're similar to Cheez It crackers, but lighter and airier, and obviously shaped like a fish.

[Strela167]

I still can't believe you poor Brits had to grow up without Goldfish. Did you guys have anything like it? They're similar to Cheez It crackers, but lighter and airier, and obviously shaped like a fish.

https://www.google.co.uk/search?q=ri...SICOPGXpvzofgD

[geoffbot]

Finally. After more than seven hours of simmering- papardelle al ragu with a radicchio salad.

Yes. Amazing effort. Come cook for me!

[Raza]

https://www.google.co.uk/search?q=ri...SICOPGXpvzofgD

Not the same. Those are buttery and really more suited for cheese and other toppings. These are cheesy. We have those here too.

[Henry Krinkle]

Not the same. Those are buttery and really more suited for cheese and other toppings. These are cheesy. We have those here too.

All this Goldfish talk. I am going to have to go get some now.

[Raza]

All this Goldfish talk. I am going to have to go get some now.

They're the best.

[CanadianStraps]

my second hot pepper harvest was this weekend:



From the first harvest I already have more heat than I know what to do with, so I have all of these strung up right now sun drying.

The fatali peppers have a lovely and bright citrus element to them. The 7 pots are honestly just mean and I don't know what to do with them. They are listed at the world's 3rd hottest and while I made marouga scorpions last year, supposedly #2, these are hotter. So violent is their heat I can't get through it to discover what flavours may lie beneath, and I'll need to cook with them to see what there might be. Biting the end from a fresh pepper is my personal yardstick and I feared for my health after doing it with a 7 pot.

[Henry Krinkle]

That's too hot for me. I am out when you can't taste the flavour for the heat.

[Strela167]

Not the same. Those are buttery and really more suited for cheese and other toppings. These are cheesy. We have those here too.

Forgot

https://www.google.co.uk/search?q=ch...Mu3R8gfuyrGQCA

https://www.google.co.uk/search?q=sa...w=1121&bih=749

Cheddars, and mini are pretty cheesey, Tuc far too greasy imo

or

just have some cheese

https://www.google.co.uk/search?q=ch...57704561785486