The Cookbook
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@Mik said in The Cookbook:
Pretty tasty!
Would you mind telling me what that kind of pasta is called? I know the story behind it but couldn't find it in the store, and I sounded like a crazy person trying to explain it.
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@Aqua-Letifer said in The Cookbook:
Would you mind telling me what that kind of pasta is called?
But none of them look like what's in @Mik's picture.
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It's a new pasta, not Italian, called Cascatelli. Interesting story, like below. Right now it's only available from Sfoglini and pretty pricey.
https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini
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@Mik said in The Cookbook:
https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini
OK, so being the philistine I am, is there really a difference in pastas beside the shape?
I mean, I understand how one might want a specific shape to grab and hold whatever sauce you're making with it.
But, spaghetti, linguine, fettuccine....they're all the same, right?
Philistine...
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They're pretty much all made out of the same stuff, yeah. I think the variations are in the bite and mouthfeel. I personally don't care much for fettucine, preferring bucatini which is essentially fat spaghetti.
Me, I'm not all that fond of cascatelli, but had to buy some to find out.
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MFR again requested a recipe she found. Since I made her eat grilled trout last night, I guess I will make it for her. It does sound good. Using pork tenderloin that has been in freezer for like 3 years. Vacuum sealed so should be fine. Will be substituting agave and maple syrup for some of the honey.
https://www.thereciperebel.com/honey-garlic-pork-tenderloin-recipe/#wprm-recipe-container-28473
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This was very, very good. Would make again.
By the way, the Recipe Rebel site l linked above has some really great, fast delicious looking dinners. One more I ordered the stuff for is one George would like. Pierogies and smoked sausage.
https://www.thereciperebel.com/perogies-and-sausage-skillet/
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As requested in this thread: https://nodebb.the-new-coffee-room.club/post/183097
Our pizza process:
Ingredients:
- Dough - Buy from Trader Joes, looks like this. It can can keep in fridge for a few days, otherwise put in freezer. I have found keeping it in fridge right before rolling it out makes it easiest to work with. For years I would let it come to room temperature first.
- Sauce - We use this sauce. Used to buy it in-store but haven't found it in Minnesota, so we just buy it in 6 packs on Amazon.
- Flour - Used when rolling out the dough
- Cornmeal - Used to keep pizza from sticking to pizza peel
- Cheese - We use normal shredded mozz, but you can mix it up
- Olive oil - Brush on crust to make it crispier
- Other toppings - Such as spinach, pepperoni, red pepper flakes, sliced pepper, ok that's a lot of pepper... onion, etc. You know what you like.
Tools
Process
- Preheat oven to 500, place pizza stone in the oven
- Roll out dough using flour, flip once or twice as needed until desired width
- Place light coating of cornmeal on pizza peel (this will keep dough from sticking and will make sliding it onto the hot pizza stone easy)
- Manually transfer dough onto pizza peel
- Add sauce, then cheese, then toppings, then a little cheese on top. Whatever you want.
- Brush olive oil on crust
- Reduce oven to 460 (no need to wait for it to get there)
- TIP: Do a few practice "slide/shake" of the pizza on the peel to make sure it slides enough to be able to transfer onto the stone. Suggest doing this over the sink since cornmeal will fall off a bit
- Transfer pizza by sliding it onto the hot pizza stone while it's in the oven.
- Usually about 11-13 minutes should do the trick
TL;DR Version
- Preheat to 500
- Roll out dough from Trader Joes
- Transfer to pizza peel
- Add toppings
- Reduce oven to 460
- Slide pizza from peel to stone
- Bake for 11-13 min
Final note. The temperature and time are not exact. I have done everything from 425 to keeping it at 500. Sometimes it takes 11 minutes, sometimes 15.
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Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.
https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/
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@Mik said in The Cookbook:
Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.
https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/
Oh I used to make that often. Man it really was very good. I should start doing it again.
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Pretty much perfect Shrimp Scampi.
https://www.foodnetwork.com/recipes/food-network-kitchen/classic-shrimp-scampi-8849846
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I feel like chicken tonight...
With a side dish of herbed angel hair pasta.
https://www.alisoneroman.com/recipes/vinegar-chicken-with-crushed-olive-dressing