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.

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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.

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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.

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@Shrigglepuss tis me, georgieboy, from my food account so I can boost your food stuffs. :D

I’ve been told that scrambled eggs are basic and not worth talking about.

a) how dare you, there are so many ways to make them

b) there is only one good way and that’s with clarified butter and the pan as fucking hot as it can get so it takes about thirty seconds to prep

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.

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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.

@artsyhonker I'd like to get back to cooking more than a couple of times a week, and try at least two new recipes a month. And maybe learn to cook from frozen rather than buying some stuff intending to cook it that week, then running out of spoons and some of it goes bad then I forget I have the rest, but we don't have much freezer space so that's tricky.

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