Recipes (Page 2 of 5)

Okay, PLEASE don't take offense to this! I love ALL you people, but some are more sensitive than others (heck, I'm one of the more sensitive ones out there!). And I especially don't want to offend Thook (what can I say, I'm partial to animal lovers!).

1. You don't need to add oil to your pasta water (I even used to do this). Logic dictates that oil and water don't mix, hence the oil only floats on the surface of the water, not coming into contact with the pasta much, if at all. Sufficient water and occasional stirring prevent the sticking.

2. You should NEVER rinse your pasta after draining (Alton Brown would have a cow, specifically an organically grass fed one, hopefully!). This removes the starches, which are instrumental in correlating the sauce with the pasta.

3. Do not put any EVO oil/butter on your pasta after draining it (I used to do this as well), unless you're intent is to eat it that way (i.e., without any additional sauce). This creates a barrier which resists the sauce from sticking to it. You can always add the EVO oil to the sauce. I prefer to put it in the sauce pan first, then add the remaining ingredients.

4. Nice touch on adding the bay leaf to the pasta water. I usually add a sprig of wild purple basil (don't ask for this if you want a highly manicured lawn...), and some Celtic or Himalayan sea salt.

(can you tell I love pasta . . . ?)

5. Many Americans overcook their pasta (I used to do this as well). I usually cook it until it's barely al dente (still kinda crunchy), then mix it with the sauce and let it soak up those ingredients, cooking a bit more. Conventionally, a small bit of sauce is added to the pasta, but I likes my sauce!

6. Sugar? In my beloved guacamole?! Oh well, to each his own. I just try to keep that "ingredient" out of as much of my food as possible. I try to substitute it with raw sugar or maple syrup, if it's really needed. One trick is to add pureed carrots to your pasta sauce instead of sugar. Their high sugar content buffers the acidity of the sauce just as well, and adds additional nutritional value. Parmesan/Romano cheese can be used in this way also, and thickens the sauce too.

There's an old saying, "If someone asks for dessert, then the main course wasn't sufficiently satisfying..." That puts a lot of pressure on a cook!

Here's something you really can't make a mistake with (even most of us bachelors can handle it...)

Mexican Hangover

Take some organic salsa (whatever Scoville unit variety you like...) and mix in a ripe, cubed avocado (more or less to taste). Add some Tequila (to taste). Once you mix this all together, you'll realize why I call it a "Mexican Hangover" . . .

Lemniscate, that's very considerate of you. But, don't worry about offending me. If I get offended, I'll deal with it. Afterall, it's only a mechanical response! I should then thank you for offending me, if you know what I mean. ;D
I only add oil any more because I have found that it does help, especially when you've got pasta draining in the sink while you're doing other things like choppin'yer veggies (or fingers..lol!). Then I have found when I get back to the pasta it's not a "clump"of pasta. Despite the science of oil and water, I do find a residue of oil on the pasta in the strainer. And I only rinse it for the same reason, to keep it from sticking. All those starches make it do just that, and the rinsing halts the cooking. On the other hand, I completely follow what you suggest, so I will try it that way. Just requires a bit of a change of methodology in the kitchen, and timing. And besides, it would then save me on olive oil usage, and I wasn't aware of the starch and sauce connection. Thanks for the tip! I may have to pass on the Mexican Hangover, though. Ungh! I'm sure it's tasty, but I ain't much for hangovers. Capsicum and tequila would prolly knock me right on my duff!
Hmmm.....pickled eggs? Never had the courage to try one as long as I have lived in the south. The fact they are often right next to the jar of pickled pigs feet (EEEEWWW!) has me jaded, I admit. But, shitfar, they might be real tasty. Good luck in your quest, bubba. Oh, and did you search the web? Try "southern recipes pickled eggs". I will, and then share what I turn up.

This isn't a recipe, but it's related to cooking. If you want to get the smell of garlic or onions off your hands, just touch a wet piece of stainless steel--such as the kitchen faucet. The smell will be gone immediately! This amazed the hell out of me when I found out about it, because often times I could not get rid of the smell of onions on my hands by washing them with soap. Chefs know about this stainless steel trick, and they use a bar soap-shaped piece of metal to "wash" their hands with in order to get rid of garlic, onion, and fish smells.

OHHHH! I GET IT! I can picture it in me little noggin'. Yumma, yumma!......BLAHHHHHCK!
Not a problem on the inoffeffindabilipity!

Very cool!!! I've never heard of that as long as I've ever worked in kitchen's. I will try it for sure. Gosh, though! I've read what Hulda Clark says about stainless steel; do you think I might get cancer in my hands from washing with it? Maybe if I don't use hot water?

Well...I tell you what. Since I've never tried them, I will have to make them. I love eggs anyway, and we get some fresh from our chickens, ducks, and such. I will make some, then I will answer your question. There has got to be more than one person at NR that has ever tried and liked pickled eggs. I might lose my pig feet fright and become one of them.
Oh! Don't ever try souse, another southern favorite along side of pig feet. Unless of course you are looking to explore bulimia for a day.

Holy pickled eggs! That had occured to me not one hour ago! We bought some marked down organic dills and bread and butters the other day, and I thought,"Why not use the left over pickle juice for the eggs?" Waaaaaaaaaaavelengths! That's an idea that simplifies things, doesn't it?

Hehee.  Well I've tried them pickled with Beets + cinnamon, and jalapeno.  But thats about it so I was looking for a new one.

Actually there is one other pickled egg I tried -- and man it was awesome.  All I can remember is the juice was golden-green and they were hot hot hot!  Spicy, that is.  Absolutely delicious.  Only problem is I lost contact with the guy who gave me some.  His grandmother made them and I never found out what was in them.  ARGH.

Homer, don't you like pickled eggs?