How much oil and salt? Put it in the water?

Lucas

Quote from: Susan on May 24, 2017, 08:35:05 PM
The trick to cooking is to taste often and adjust seasoning as you go.  Too many cooks think you can season once but that never works,  and it is better to cook the flavor into the ingredients...

On pasta I like to add olive oil in addition to the salt in the pasta water...

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That doesn't work for me because my sense of smell is far better than my sense of taste. I end up playing with a dish through a few batches and once I get the seasoning worked out, I write it down and stick with it. I have had to eat a batch of overly salty chili because I didn't get it quite right when I made it. In addition when I make bread, there is no way to taste it until it's done so exact measurements are important.

Another issue is when I grill or smoke meat. My nose gets so loaded up with mesquite smoke that I really can't taste anything until the following day. I make my judgement on the item with leftovers  and apply what I learned to the next batch of meat.

Quote from: Susan on May 24, 2017, 08:35:05 PM
The trick to cooking is to taste often and adjust seasoning as you go.  Too many cooks think you can season once but that never works,  and it is better to cook the flavor into the ingredients...

QuoteI do this also, a friend of mine gave one of those looks and asked what I did that for    I didn't really have an answer for him at the time and said "that's just how we roll dude", LOL but I think it lends a nice texture to the pasta, I'm all about the texture when it comes to foodie stuff

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Quote from: Transdude on May 24, 2017, 08:40:20 PM
How much oil and salt? Put it in the water?

Lucas

You are ultimately salting the pasta by adding salt to the water. somewhere between a teaspoon to a tablespoon I  would guess. I just pour some into my hand and dump it in. As for the oil some do it some don't I don't so my guess would be 1 - 2 tablespoons. Susan could tell you better than I.

You could also buy garlic bread and toast it per instructions in the oven for an added touch. Be careful not to burn it. You'll need to watch it.

It's pretty easy really, create a small cup shape with your left hand, pour some salt in it, when you turn your hand sideways the salt will naturally follow down the crease in your hand so all you need to do is make a quick circle around the bowl so it distributes evenly

In your right hand be sure to hold your location finger over the edge of the oil container as to make sure it doesn't fall off then make a circle with the oil in the opposite direction

This should give you a nice combination of salt and oil

Oh, and it's always good to hum the theme from either The Godfather or the Lady and the Tramp films LOL

Google "cook your pasta in a pan, not a pot".

I've taken it one step further. I brown the meat and onions in a pan, and drain the grease. Then I add a can of tomato sauce, the pasta, and a few cups of water. I bring it to a boil, then cover and reduce the heat. The sauce cooks right into the pasta. Takes about ten or fifteen minutes.

Pro tip: Then I eat it right out of the pan...with the big wooden spoon...hey, why do dishes I don't have to? 

Hugs, Devlyn

I just made a batch of home brew sauerkraut with a twist.  I added some cilantro and jalapeño.  It won't be ready to taste until next Tue or Wed though.  :-(.  This was my first time so I'm hoping for the best.


Conform and be dull. —James Frank Dobie, The Voice of the Coyote

We had some vegetarian dinner guests so I made spinach burgers and sweet potato home fries. I made the spinach burgers with chopped mushrooms, some soy sauce and some Cenovis. They had a meaty flavour and were quite good. Even my meat loving boyfriend liked them.

Meatloaf, mashed cauliflower w/cheese and a slice of strawberry, blueberry, creme tart.

Thai green curry, chicken French beans and mushrooms with rice and apple and blackberry pie with custard . full to busting now. room for red wine though!!!

I sliced an Abuzzese dry hot sausage into 1/4 inch slices, then cut them into half moons. I put them in a pan with three crushed cloves of garlic, a handful of parsley, a teaspoon of red pepper flakes, half a stick of butter and 1/4 cup of olive oil.

I  cooked it on medium low until the garlic started to brown, then added about three cups of water, and half a box of angel hair broken in half. Crank the heat and stir to keep the pasta from sticking together. When it comes to a boil, reduce the heat and cover for about ten or fifteen minutes. Voila!

Baked ham, large lima beans and a pan of my cornbread.

Quote from: Devlyn Marie on May 27, 2017, 05:09:19 PM

Looks pretty tasty, so what time should be over for dinner?

Quote from: V M on May 27, 2017, 05:57:30 PM

Quote from: Devlyn Marie on May 27, 2017, 05:09:19 PM

Looks pretty tasty, so what time should be over for dinner?

Really soon if you want any! 

Hugs, Devlyn

Tonight I made Kaalikääryleet. That is steamed cabbage leaves stuffed with ground veal, lamb and onions. I had dill potatoes and Lingonberry sauce with them.

I had a giant salad with lots of stuff on it followed by pan fried chicken livers with onions and sliced zucchini.  For desert I had some strawberries with a half cup of Greek yogurt and some nuts,


Conform and be dull. —James Frank Dobie, The Voice of the Coyote

Spring Mix greens
Red onion
Tomato
Sweet Onion and Bacon Vinaigrette
Braised roast beef
Carrots
Green beans
Cherry clafoutis for dessert!

I haz a happy.

I chopped up some leftover steak tips and cooked it up with onions and jalapenos in a soy sauce gravy and poured it over a bed of white rice.

I made fried chicken, potato salad, baked beans, corn in the cob and my bf cooked hamburgers with the grill. We had people over for memorial day.

Lamb with spinach , that's an Indian,  French beans with potatoes and tomatoes   , another Indian recipe, and a nan bread. made enough for tomorrow as well