LoneGansel 1y ago • 100%
It's 2 chilis in adobo, 1 clove garlic, and grapeseed oil blended together until emulsified
LoneGansel 1y ago • 100%
I like that idea. The sauce seems to be a bit out on its own, but a longer dish or maybe a drizzle over top instead of the pool beside would help make it feel more included.
LoneGansel 1y ago • 100%
Thank you! I think this one can be improved but for my first tuille I was happy!
LoneGansel 1y ago • 16%
It's a political thing.
This post has me seriously considering no longer contributing to any communities.
Edit: Mods can read the original messages, right?
LoneGansel 1y ago • 71%
No offense meant, but if we don't have enough active contributors to make the /c/foodporn community active, what good is fragmenting a fledging community and losing the visibility gained from posting in one area with high traffic?
Surely the strategy here should be to build a critical mass of followers in one community, then split into category specific communities based on feedback from the users on what is or is not desired. Organic growth into multiple topics vs splintering a community that's basically my food plus or minus a half dozen posts a week. Someone wining that they get no traffic doesn't really incentive me to post in their communities.
![](https://lemmy.world/pictrs/image/2c7e0ccf-a8a0-4a78-9870-f28cf12351fd.webp) ![](https://lemmy.world/pictrs/image/356e939b-e807-48b0-a671-820c9e0e1e04.webp)
LoneGansel 1y ago • 100%
It did not last long, that's for sure. :)
LoneGansel 1y ago • 100%
I added one. :)
LoneGansel 1y ago • 100%
- Remove 50-75 grams nduja from its casing and add to a cold sauce pan
- Raise the temperature of the pan to medium and begin rendering the fat from the sausage
- Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
- Dice and add 1/4 onion to the pan
- Once onion begins to sweat, add diced garlic
- Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
- Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
- Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
- Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
-
- Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
- Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
- Boil 1 serving orzo in saltwater (less water is better)
- Remove chicken from pot and shred with a fork before returning to the pot
- Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
- Cook until water reduces and sauce thickens
- Add 1 cup sauce to pasta and stir to combine
- Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!
LoneGansel 1y ago • 100%
No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn't congeal into a ball of pasta.
![](https://lemmy.world/pictrs/image/0560b398-2db0-420d-b3fb-aa0f732c3b0a.webp)
LoneGansel 1y ago • 100%
Thank you for the compliments and critique! I never realized how unlevel my floor and/or table were until I poured this jus haha. It all rushed down to one side and saturated the puree, allowing it to break the dam before I could correct.
LoneGansel 1y ago • 100%
Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)
LoneGansel 1y ago • 100%
Meh, it's whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)
LoneGansel 1y ago • 100%
Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.
I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.
I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.
LoneGansel 1y ago • 100%
Appreciate it! And thank you for always being so helpful and giving feedback. Despite the down votes you're getting what you said is 100% accurate.
LoneGansel 1y ago • 100%
Appreciate the feedback. I noticed it after I had finished eating and was reviewing pictures. Nothing could be done at that point.
![](https://lemmy.world/pictrs/image/9338b3d8-2cad-41df-84d0-6c6106dbeddd.jpeg)
LoneGansel 1y ago • 100%
That wikipedia article details at least a half dozen different food items using the same name, some of which aren't even pasta. And the German page for the term uses this pasta shape as one of their three default pictures.
Everyone's idea of strozzapreti is right apparently!
LoneGansel 1y ago • 100%
Not yet, but considering the cost of the imported stuff, I think I will be making it at home haha.
LoneGansel 1y ago • 100%
![](https://lemmy.world/pictrs/image/14cef405-dbda-4a81-a479-5034c1c19af8.webp)
LoneGansel 1y ago • 100%
I appreciate this comment quite a bit. I make meals for myself and try to have fun with things and see what options exist for me at my current skillset.
Do I want to eat like an elf every day? Absolutely not, I'd starve or be chained to my stove all day. But is it fun to know how to do the fancy plating for special occasions? Definitely.
![](https://lemmy.world/pictrs/image/2254cb4a-ae77-4e85-902a-6ee64aad8c6a.webp) The sun now hits my window at an angle that casts a shadow right down the middle of my dinner table, giving me a natural vignette. Kinda cool, kinda annoying, but we're working with it.
LoneGansel 1y ago • 100%
Haha thanks; I wish I had a setup that nice but I'm just a home cook.
These sorts of dishes come together in about an hour with some preplanning. Once the ballotine is in the oven you've got enough time to do nearly everything else, then while it's resting you get the plating worked out. If you can roll a cigar and have a mayo lid handy you can make this no problem.
![](https://lemmy.world/pictrs/image/16a00b1d-a20e-47ab-b4b1-0f895cf42358.webp) I broke down a full chicken, roasted and reduced the bones from stock to jus, dry brined a breast and thigh for 24 hours, blended the thigh with mirepoix and crimini mushrooms, stuffed that into the breast, and seared it in the smaltz that was rendered while making the jus. While the ballotine finished in the oven, I made my carrot puree and finished the jus with butter, thyme, and shallots. Plated with some micro greens.
![](https://lemmy.world/pictrs/image/05bfa0b0-9d80-4589-8512-ac29a77e3b9e.webp)
![](https://lemmy.world/pictrs/image/8600161c-f0e6-49d0-8c76-ec55fbc3687a.webp) ![](https://lemmy.world/pictrs/image/ec4e4d3d-e219-46d5-a998-1661b3218c10.webp)
![](https://lemmy.world/pictrs/image/d9accbb7-9361-4aa4-82f1-ad93ec2142f6.webp) With locatelli pecorino romano.
![](https://lemmy.world/pictrs/image/ed7bb3cc-4d91-4582-a0b1-ada942b99a87.webp)
Ingredients: * 2 large slices of sourdough bread * 1 cup shredded cheese * * I used provolone, gruyere, and sharp cheddar * 1/2 cup napa cabbage kimchi * 4 slices thick-cut bacon cut into 8 strips * * Streaky/belly bacon is preferred over back/Canadian Directions: * Add the bacon strips to a cold pan before bringing the pan up to medium heat * Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time) * Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them * Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes) * Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese. * Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich * Press the sandwich with a weight or a spatula and cook until the cheese has completely melted * Remove from pan, cut in half diagonally, plate, and enjoy!
![](https://lemmy.world/pictrs/image/8e0262f0-e737-49e8-aef3-6f90900660a0.webp) ![](https://lemmy.world/pictrs/image/619ac384-9bd3-42ec-9c96-f167e497de5a.webp)
![](https://lemmy.world/pictrs/image/10807001-f440-499e-ab6b-578f0bdf110f.webp) Need more practice on my quenelles but I was very happy with the flavors! Brown sugar, apple cider, apples, shallot, cayenne, touch of cinnamon, and Dijon mustard were used in the pan sauce.
![](https://lemmy.world/pictrs/image/5112e7c5-3d7a-4a00-9e09-7e7223a6f129.webp) ![](https://lemmy.world/pictrs/image/137d01cc-ed70-45d5-8ec2-8308bfde0ed1.webp)
![](https://lemmy.world/pictrs/image/a49f4656-24d1-4511-be34-6257c29b0215.webp)
![](https://lemmy.world/pictrs/image/d18941cb-bda9-4ffd-9524-7a7ae97c0865.webp) ![](https://lemmy.world/pictrs/image/237332e6-07b1-40c4-b8c9-1a37f7435df1.webp) ![](https://lemmy.world/pictrs/image/a9bde720-e060-476e-b7ad-62462a48f207.webp)
![](https://lemmy.world/pictrs/image/cfa6c6f3-aa8f-4366-a80f-1849323e3b6a.webp)
![](https://lemmy.world/pictrs/image/23c90bf2-d1fd-480e-9dd9-7be3d3c3205f.webp) ![](https://lemmy.world/pictrs/image/fdf040b4-b7ec-47cb-97c8-aeafd2c26583.webp)
![](https://lemmy.world/pictrs/image/62c5dd93-a84d-40f1-838c-43d138cdc7a7.webp) I used the unsliced ends of the peppercorn bacon I get from my hometown butcher to cut some massive lardons and fry up some leftover veggies and rice. It's a tasty way to enjoy less than crisp veggies.
![](https://lemmy.world/pictrs/image/e60a886e-73d2-4e8c-a635-6be08421bdd8.webp) I was inspired to try making these after seeing the success that u/tsonfeir had when they made theirs. Turns out anxiety is a big help after all! :)