Dinner time

soflagator

Senior Member
Lifetime Member
Sep 4, 2014
21,131
78,737
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.

You can always take a little bit of sauce out and set it aside for those who may want more. But the pasta really should always go in the sauce. It adds consistency and the pasta will absorb the sauce. It’s one of the reasons people often say pasta can even be better the next day in some cases. The pasta has taken on the flavor of the sauce even more by then.

But I totally agree with both of you on the salt. Always after the boil begins, and a lot. I think kosher salt is better as well. I honestly can’t think of anything, savory at least, that I wouldn’t prefer kosher over regular salt. Game changer in so many dishes.
 

Gator By Marriage

A convert to Gatorism
Lifetime Member
Dec 31, 2018
14,773
27,944
You can always take a little bit of sauce out and set it aside for those who may want more. But the pasta really should always go in the sauce. It adds consistency and the pasta will absorb the sauce. It’s one of the reasons people often say pasta can even be better the next day in some cases. The pasta has taken on the flavor of the sauce even more by then.

But I totally agree with both of you on the salt. Always after the boil begins, and a lot. I think kosher salt is better as well. I honestly can’t think of anything, savory at least, that I wouldn’t prefer kosher over regular salt. Game changer in so many dishes.
Ok so you may be right.

Mrs G and I went to a friends for dinner Saturday night in Gainesville who is a pretty good cook. He actually made three different sauces for the pasta, as he wasn’t sure what we preferred. He made a marinara, a Bolognese, and a olive and artichoke. As soon as the pasta was done he tossed half with the Marinara. If you wanted Bolognese, he served it over marinara infused pasta. The olive/artichoke sauce went over pasta tossed with olive oil and some diced fresh herbs.

I probably should have tried the pasta with just the marinara to be certain, but the Bolognese was so amazing I wanted as much as possible. He claimed it took three days to make and was a mix of ground beef, sausage, and pancetta.

I did try to olive/artichoke sauce and was amazed at how filling it was. For those who eschew meat or are just avoiding it, this would be a great option. Here’s some pics of the various pots.

Marinara:
upload_2021-10-11_11-24-6.jpeg

Mixed with thin spaghetti:
upload_2021-10-11_11-24-48.jpeg

Bolognese:
upload_2021-10-11_11-25-28.jpeg

Olive/Artichoke:
upload_2021-10-11_11-26-17.jpeg

The noon game time, meant Mrs. G and I had a bigger than normal breakfast and skipped lunch, so we were starving by dinner (our host blew off the game to work on dinner!), and ate a ton.

Next time we make a red sauce I will toss it with the hot pasta ASAP. @NVGator feel free to jump in here and mock me for doubting sofla.
 

Attachments

  • upload_2021-10-11_11-23-38.jpeg
    upload_2021-10-11_11-23-38.jpeg
    240.3 KB · Views: 27

Gator By Marriage

A convert to Gatorism
Lifetime Member
Dec 31, 2018
14,773
27,944
I had a 22oz rib-eye in freezer that I had been ignoring as it was just too big a steak for any one person. So last night I grilled it on the egg and then sliced it for two and topped with a home-made chimichurri sauce. It turned out great. Added “smashed” baby yukons (tossed with butter and sage and oven roasted broccoli with a coriander-cumin sauce. Added a nice Rioja and enjoyed anniversary #29 (albeit a day late as the actual day featured the long drive home from Gainesville).
upload_2021-10-12_22-55-53.jpeg
 

Gator By Marriage

A convert to Gatorism
Lifetime Member
Dec 31, 2018
14,773
27,944
36256
Clearly, someone who realizes the importance of presentation.
 

NVGator

Founding Member
Member
Lifetime Member
Jun 11, 2014
14,903
20,210
Founding Member
Ok so you may be right.

Mrs G and I went to a friends for dinner Saturday night in Gainesville who is a pretty good cook. He actually made three different sauces for the pasta, as he wasn’t sure what we preferred. He made a marinara, a Bolognese, and a olive and artichoke. As soon as the pasta was done he tossed half with the Marinara. If you wanted Bolognese, he served it over marinara infused pasta. The olive/artichoke sauce went over pasta tossed with olive oil and some diced fresh herbs.

I probably should have tried the pasta with just the marinara to be certain, but the Bolognese was so amazing I wanted as much as possible. He claimed it took three days to make and was a mix of ground beef, sausage, and pancetta.

I did try to olive/artichoke sauce and was amazed at how filling it was. For those who eschew meat or are just avoiding it, this would be a great option. Here’s some pics of the various pots.

Marinara:
36211


Mixed with thin spaghetti:
36212


Bolognese:
36213


Olive/Artichoke:
36214


The noon game time, meant Mrs. G and I had a bigger than normal breakfast and skipped lunch, so we were starving by dinner (our host blew off the game to work on dinner!), and ate a ton.

Next time we make a red sauce I will toss it with the hot pasta ASAP. @NVGator feel free to jump in here and mock me for doubting sofla.

1. I’m extremely impressed with @Gator By Marriage humble approach to this. That whole dinner looks amazing.

2. That meat sauce? How the hell is it menaced so much?

3. I love the olive and artichoke opinion.
 

CDGator

Not Seedy
Lifetime Member
Jul 24, 2020
15,801
43,742
Lunch (I know I know, it’s a dinner thread)

homemade sourdough bread, ham, white cheddar and thick cut bacon.

3446ADA3-C425-4B6E-BA38-34EF7A474548.jpeg
 

soflagator

Senior Member
Lifetime Member
Sep 4, 2014
21,131
78,737
On vacation so grouping all together. Chili with Dominican rice last night. Salami with ciabatta on a hike today. And then filets tonight. I won’t cut because I know at least mine was over cooked and NV will be in here busting my chops.
upload_2021-10-15_21-39-23.jpeg

upload_2021-10-15_21-39-42.jpeg

upload_2021-10-15_21-40-21.jpeg
 

soflagator

Senior Member
Lifetime Member
Sep 4, 2014
21,131
78,737
@Gator By Marriage

I missed this entire post. So much is said in this picture. Beyond being mixed in, it’s the exact right amount of sauce. The pasta is always the star and should never be overwhelmed. That whole dish looks incredible. Your friend did a great job.

upload_2021-10-15_22-47-28.jpeg
 

Gator By Marriage

A convert to Gatorism
Lifetime Member
Dec 31, 2018
14,773
27,944
Venetian style shrimp on polenta. Sauce is very simple: white wine, lemon zest, chicken stock, oil, garlic , and a little crushed red pepper. (I added more at the table for myself. Really good, but Mrs G and I both thought it might be better on pasta.
upload_2021-10-16_9-33-15.jpeg
 

Gator By Marriage

A convert to Gatorism
Lifetime Member
Dec 31, 2018
14,773
27,944
Chorizo poached shrimp with garlic, tomatoes, and almost the last of the fresh summer basil. The pasta is Casarecce, which, ironically, is Italian for “home made.” The irony of course being it came out of a box. (Who has time to make fresh pasta on a week day?). The wine is Falanghina, a very underrated white from southern Italy.
upload_2021-10-23_8-9-36.jpeg
 

-THE DUDE-

Founding Member
This is the year!!!
Jun 11, 2014
5,593
7,871
Founding Member
Anniversary dinner with the wife…she did the charcuterie board
6b0df5d76de8f4d7573227893f43c57b.jpg


I did Filet on the big green egg
510d10462717b46d09f603aba0957733.jpg

The egg adds an incredible flavor over the Weber
 

Gator By Marriage

A convert to Gatorism
Lifetime Member
Dec 31, 2018
14,773
27,944
Rigatoni with Pancetta, Sage, Shallots, and tomatoes. Very simple, but great flavor combo. Went well with a red Tuscan blend. (Picture doesn’t do it justice.)
upload_2021-10-25_6-59-41.jpeg
 

Users who are viewing this thread

Help Users

You haven't joined any rooms.