That's more or less the original recipe. It calls for 1tbps wooster, 2 tsp hot sauce. I double that up. I also separate the scallion whites from the greens - the greens are for sprinkling, the whites go in with the onion. If you're good, you can probably do this in about 20 minutes. I'm not good, it takes me closer to 45.
Cook spaghetti to al dente. Heat deep skillet over M-H, add EVOO + bacon. Brown the bacon 3-5 mins and remove to paper-lined plate. Leave a bit of fat in the pan - add beef and crumble as it cooks, 3-4 minutes. Add chopped onion and crushed garlic, stir in. Season with S&P and the sauces. Cook 5-6 minutes more, add the tomato stuff. Dump the spaghetti in and combine. Grate cheese over pasta and sprinkle with scallions.
Since I just finished eating some, and since my Wintendo just crashed, my favourite spaghetti recipe, so far. Source: Rachael Rae Express Lane Meals.
Ingredients: 450g spaghetti, EVOO, 3-6 slices bacon, 500g ground beef, medium yellow onion, 3-4 garlic cloves, wooster sauce, hot sauce, 600g crushed tomatoes, 250g tomato sauce, sharp cheddar, 4-6 scallions.
food / #FediKitchen
If you're cooking a frozen pre-made thing don't be afraid to add some extra shit on top so it's more interesting.
I swear by frozen bags of cheap nobrand risotto with some balsamic vinegar chucked in for a quick easy meal if you're too tired to cook but need filling up with something pleasant.
Sparse frozen pizzas are a good foundation for something quick and nice too, be creative with it
@Shrigglepuss tis me, georgieboy, from my food account so I can boost your food stuffs. :D
Baby’s first scrambled eggs (I was today days old before I made them somehow - I never really liked them I guess.) Cooked with baby’s first clarified butter.
Image descriptions: a shallow bowl of scrambled eggs unadorned; same bowl with bacon and pepper added; and a little mason jar half full of clarified butter.
food mention, alc mention
I put it down with most of a bottle of something called Sandbanks Foch-Baco Noir Sleeping Giant 2018 which was nowhere near dry enough for my taste and too dry for my wife’s. Cannot really recommend but, well, it’s wet.
Cowboy Spaghetti - Rachael Ray’s Express Lane Meals. No photos of the nomz but it’s pretty standard spaghetti in tomato sauce. It’s a meal that is actually almost better the next day nuked, just make sure there’s enough sauce. Regular bacon can’t stand up, 3 smoked is too much. Franks is ok for a hot sauce to add. I usually use shallots instead of an onion. We’re experimenting to find the right cheese; Ivanhoe Sharp Old Cheddar is the only sharp I can find and it’s too smooshy.
I'm not sure how I'd salvage this one. The parsley wasn't fresh, it had been fresh-chopped then frozen, and I did use 10 instead of the prescribed 8 anchovies, but I don't think that's all of it. Wife suggested ground black pepper but that wouldn't bring it all the way up.
Bourdain's Appetites. It was not great fresh, and was absolutely fishy fridged overnight and microwaved. Hot sauce just meant my lips were hot when I was tasting fish. My wife's description: "not enough depth of flavour."
Hey cooking pals, do you have cooking goals this year?
I would like to learn to make a good chicken korma.
I'd like to use more foraged and home-grown ingredients.
I'd like to organise the freezer, and figure out how to keep an inventory so I don't keep buying more things that I actually already have but they're buried under frozen peas or whatever.
And I want to start hosting spaghetti nights again.
In the background: a lime I didn't use (recipe called for yuzu but I used lime juice instead) and a Hacker Pschorr Weisse.
Good thing I like those fries because instead of the too-big 5 pound bag of taters I wanted, a same-price 10 pound bag got subbed in instead. It was almost nice to find a softish tater in there to compost.
Finally doing a menu again this week. Provolone stuffed burgers with rosemary oven fries; miso-mustard and yuzu (lime) pork chops with green beans and jasmine rice both from Goodfood, and from Bourdain, spaghetti with garlic, anchovies, and parsley. I've never cooked with anchovies before, I'm kind of excited.
Admin around these here parts, masticodon.snowcrash.ca. This is actually an alt account for @georgieboy but mostly for food stuff.
An instance for food-talk, especially recipes!