Dinner time

Discussion in 'The Lounge' started by Gatorbait25, Apr 25, 2020.

  1. soflagator

    soflagator Senior Member
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    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

      Gator By Marriage A convert to Gatorism
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      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.
       

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      • Gator By Marriage

        Gator By Marriage A convert to Gatorism
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        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
         
        • G8trwood

          G8trwood Well-Known Member
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          • CDGator

            CDGator Well-Known Member
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            We went with comfort food tonight. Salisbury steak, steamed broccoli and Yukon gold mashed potatoes from the garden. Country cookin’ like momma made!

            B0F662D8-C0A1-471A-A455-BE3597E19EB6.jpeg
             
            • Gator By Marriage

              Gator By Marriage A convert to Gatorism
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              Clearly, someone who realizes the importance of presentation.
               
              • G8trwood

                G8trwood Well-Known Member
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                it was my young Brides 60th, had to be on my A game. We went hiking and fly fishing. #keeper
                 
                • NVGator

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                  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

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                    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

                      soflagator Senior Member
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                      Yeah, we may have to let you slide with that one. Holy smokes that looks good.
                       
                      • soflagator

                        soflagator Senior Member
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                        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
                         
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                        • soflagator

                          soflagator Senior Member
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                          @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

                          Gator By Marriage A convert to Gatorism
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                          Watching him cook was kinda humbling. He doesn’t measure anything.
                           
                          • Gator By Marriage

                            Gator By Marriage A convert to Gatorism
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                            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
                             
                            • -THE DUDE-

                              -THE DUDE- This is the year!!!

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                              That looks great…I LOVED sourdough
                               
                            • Gator By Marriage

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                              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-

                                -THE DUDE- This is the year!!!

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                                Anniversary dinner with the wife…she did the charcuterie board
                                [​IMG]

                                I did Filet on the big green egg
                                [​IMG]
                                The egg adds an incredible flavor over the Weber
                                 
                                • NVGator

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                                  • Gator By Marriage

                                    Gator By Marriage A convert to Gatorism
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                                    I’m Irish. :dance:
                                     
                                    • Gator By Marriage

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                                      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
                                       

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