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What Are You Chef-ing Tonight, Dr?

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Comments

  • SGH
    SGH Posts: 28,819
    nolaegghead said:
    Spaghetti 
    One of my very favorites 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NDG
    NDG Posts: 2,432
    nolaegghead said:
    Spaghetti 

    Wow that sauce is loaded !! Can you share ingredients??
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • nolaegghead
    nolaegghead Posts: 42,109
    NDG said:
    nolaegghead said:
    Spaghetti 

    Wow that sauce is loaded !! Can you share ingredients??
    Sure.  As usual, no recipe, make it different every time.  This batch was really good, every spec of spaghetti was consumed above.

    EVOO
    2 onions
    1 head garlic sliced thin
    12 oz marinated white button mushrooms
    10 oz queen olives sliced
    3-4 lbs 88% ground beef or substitute any amount with sweet Italian sausage
    assorted crushed tomatoes, fire-roasted tomatoes (canned)
    tomato paste (2 cans)

    fresh ground black pepper
    oregano
    thyme
    entire large package of fresh basil cut chiffonade
    lots of parsley
    calabrian pepper or course ground red pepper or red pepper flakes
    fennel seed (mashed or chop up on cutting board)
    (if you add lots of Italian sausage, you probably don't need the fennel)
    (I forgot to grab sausage from the freezer so 100% beef)


    Saute onions in EVOO, add garlic after they're starting to soften.  Push to side of big saute pan, turn beef into a bunch of flat patties, cook until brown, flip, cook more.  Dump all tomatoes in. cook. cut ground beef into chunks with spatula after it's cooked.

    Add everything else

    Salt if it needs it (Mine didn't need it)

    Would have added had I had them:  roasted red peppers/msg

    Salt the crap out of the pasta water.  Cook al dente.  Drain, (I know I will get sh*t for this:) add plenty of EVOO, toss, and keep warm in the pot you cooked it in. (some people say don't add oil to the pasta because it keeps sauce from sticking to it)



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  • Mattman3969
    Mattman3969 Posts: 10,458
    Where’s the anchovies?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Mattman3969 said:
    Where’s the anchovies?
    SWMBO HATES them.

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    I love lamp..
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  • ColtsFan
    ColtsFan Posts: 6,527
    GrateEggspectations said:
    Just pulling this bad boy off the Egg. 




    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • nolaegghead
    nolaegghead Posts: 42,109
    You're lifting it off something...
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    I love lamp..
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  • lousubcap
    lousubcap Posts: 33,796
    Have I seen that cheffing cook before??   B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I'm just wondering if any of these "#BGETeamGreen" people are actually on this forum helping ordinary schlubs like myself out.


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    I love lamp..
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  • kl8ton
    kl8ton Posts: 5,685
    nolaegghead said:
    I'm just wondering if any of these "#BGETeamGreen" people are actually on this forum helping ordinary schlubs like myself out.


    Countless meetings and thousands of hours have been poured into BGETeamgreen but alas, nobody has mentioned the forum where users go to find help.  

    Alternative theory. . . 

    They are here and their "handles" are nola's squirrel, Wess Johnson, etc

    Alternative Alternative theory. . . 

    They are on the biggreeneggers forum. . . that would be classic.  

    I was on the biggreeneggers forum for about 2.4 seconds the other day.  I either almost threw up or had a seizure.  I can't take how the threads operate.

    ITS FRIDAY!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • buzd504
    buzd504 Posts: 3,855
    nolaegghead said:
    Mattman3969 said:
    Where’s the anchovies?
    SWMBO HATES them.


    How does she feel about fish sauce?
    NOLA
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  • nolaegghead
    nolaegghead Posts: 42,109
    buzd504 said:
    nolaegghead said:
    Mattman3969 said:
    Where’s the anchovies?
    SWMBO HATES them.


    How does she feel about fish sauce?
    She likes it if it's not overwhelming as an ingredient.  Like spring roll dipping sauce.  But I'll use it straight up and she'll smell it and go "ewwww". 

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    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Cheffin' some mofokin leftovers tonight.  
    ______________________________________________
    I love lamp..
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  • Mattman3969
    Mattman3969 Posts: 10,458
    nolaegghead said:
    Mattman3969 said:
    Where’s the anchovies?
    SWMBO HATES them.

    Mine does too. I made a salad dressing the other day that had minced anchovies in. I did half with and half without. She preferred the with until I told her what the little specs were when she asked why I made 2 batches.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Lol
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  • buzd504
    buzd504 Posts: 3,855
    nolaegghead said:
    Cheffin' some mofokin leftovers tonight.  

    Always peas with you.  SMH
    NOLA
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  • GrateEggspectations
    GrateEggspectations Posts: 9,937
    buzd504 said:
    Made chicken tikka masala again tonight.  Key mod - multiply everything.  Spices, garlic, blah blah blah.  Online recipes want you to eat tomato sauce.



    Also, I found this, and it's great.



    Couldn’t agree more re: flavourless dishes. If you haven’t tried them already, give Urvashi Pitre’s recipes a go. They are simple and absolutely fantastic. She has an Indian Instant Pot cookbook that is off the chain. Truly great stuff. 
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  • caliking
    caliking Posts: 18,836
    GrateEggspectations said:
    buzd504 said:
    Made chicken tikka masala again tonight.  Key mod - multiply everything.  Spices, garlic, blah blah blah.  Online recipes want you to eat tomato sauce.



    Also, I found this, and it's great.



    Couldn’t agree more re: flavourless dishes. If you haven’t tried them already, give Urvashi Pitre’s recipes a go. They are simple and absolutely fantastic. She has an Indian Instant Pot cookbook that is off the chain. Truly great stuff. 
    +1. Her website/blog is a fantastic resource for all kinds of recipes, not just Indian.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,836
    buzd504 said:
    Made chicken tikka masala again tonight.  Key mod - multiply everything.  Spices, garlic, blah blah blah.  Online recipes want you to eat tomato sauce.

    That looks pretty damn delicious.

    And, you're right about that. But, don't forget where CTM came from. Folks couldn't handle much more than flavored tomato sauce/soup. The pendulum has swung the other way, now. For the better!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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