- Sep 4, 2014
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Looks good. I love chunky applesauce but this is a dinner thread.
Yes; GCMB threads NEVER wander off track…..
Find any bones in said catfish strips?Quick meal at the lake last evening. Catfish strips, Cole slaw, and sweet potato fries…
Nope. They started as filets and I always give them the once over to trim any skin and check for a stray bone that might’ve gotten overlooked. Mealed them with Zatarains. Very crispy.Find any bones in said catfish strips?
Congratulations, cover, on your new soon-to-be daughter-in-law!Nope. They started as filets and I always give them the once over to trim any skin and check for a stray bone that might’ve gotten overlooked. Mealed them with Zatarains. Very crispy.
Tonight’s meal was a little more upscale. Green beans, asparagus, baked potato, garlic cheese bread, mushrooms, and medium rare NY Strips…
View attachment 35969
I guess the dinner drink wasn’t upscale, but it all turned out well. My son came for supper and as he’s now engaged to be married next March, his mama wants to treat him special as long as she can.
Looks pretty damn good to me.
I would have added black olives and mushrooms but then the kids would have refused. Baby steps.Looks pretty damn good to me.
I like your critique. My only question, how do you measure pasta to sauce? I had 2.5-4.0 sauce to a pound of noodles. In addition we freeze leftovers. Can you freeze w/ noodles?Looks good. The only critique I’d give is you always want to add the pasta into the sauce, stir and let it finish in there for a minute or so. It sounds minor but it does make a noticeable difference in taste. Some will put a ladle of the pasta water in as well.
I like your critique. My only question, how do you measure pasta to sauce? I had 2.5-4.0 sauce to a pound of noodles. In addition we freeze leftovers. Can you freeze w/ noodles?
Not sure I agree with the first point, but totally agree with the second. I always ladle out a cup of pasta water before dumping the pasta into colander and add it back as needed. I've also learned that more salt (and I'm not a big salt guy) is better in the water. I know some restaurant guys who put quite a bit of salt in their water when bringing it to a boil and swear by the technique. I also think using kosher salt makes a difference.Looks good. The only critique I’d give is you always want to add the pasta into the sauce, stir and let it finish in there for a minute or so. It sounds minor but it does make a noticeable difference in taste. Some will put a ladle of the pasta water in as well.
Not sure I agree with the first point, but totally agree with the second. I always ladle out a cup of pasta water before dumping the pasta into colander and add it back as needed. I've also learned that more salt (and I'm not a big salt guy) is better in the water. I know some restaurant guys who put quite a bit of salt in their water when bringing it to a boil and swear by the technique. I also think using kosher salt makes a difference.
Not sure what you mean by "sideways." You are correct of course about the effect of salt on water, but the advantage is the water either stays boiling or returns to a boil quicker after the addition of the pasta.Now we are talking technique and facts. Adding salt at boil raises the water temperature. Therefore shooting the boil time in no direction other than sideways. I like the mixture of noodles and sauce.