Food
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- BuddhaHat3
I'll be pulling out an old favourite recipe from Ferran Adria tonight, his bolognese recipe from his 2011 cookbook The Family Meal. Super simple, heavy on the butter, stores really well, and warms you up in winter. Because the cookbook is designed for feeding a restaurant brigade, the measurements are included for 2, 6, 20 and 75 people, it's awesome.
Bolognese Sauce – makes 2.5kg (serves many people!)
225g butter
1.2kg beef mince
350g pork sausage meat
500g onions, finely chopped
150g celery, finely chopped
400g carrots, finely chopped
150ml extra-virgin olive oil
12g tomato purée
1.6kg tinned chopped tomatoes (4 x 400g tins)
a pinch of sugarPut a large saucepan over a medium-high heat. Add the butter and let it melt before adding the beef mince. fry until browned, then add the sausage meat. Cook for another few minutes, then season well with salt and pepper, and cook for 15 minutes, stirring, until golden brown.
Put another large pan over a low heat, then add the olive oil. Gently fry the chopped onions, celery and carrot until softened, about 12 minutes.
Add the meat to the vegetables and stir well to combine. Add the chopped tomatoes and tomato purée. Season again with salt, pepper and a pinch of sugar. Simmer for 90 minutes, or until the meat is really tender.
Serve with pasta and grated Parmesan of course.
- phewww i was gonna ask where's the cheese.pango
- https://www.youtube.…pango
- Ramanisky26
This has been my go to for lunch everyday for the past 2 months. So delicious, refreshing and healthy.
2 Avocados
1 Tomato
1/4 Onion
Pinch of Salt & Pepper
Pinch of Lemon Pepper
- Oh and Lime Dressing...
... a combination of olive oil, lime juice, maple syrup, garlic and salt.Ramanisky2 - fucking rabbit!
Sounds nice, but i'd have a bit more onion... but then I work alone ;)Nairn - Onion breath.shapesalad
- sounds yum... nice hit of protein in there too w/the double avocadoPonyBoy
- Add beans for what they call “cowboy caviar” herescarabin
- nice! looks like it'd make a nice side for a BBQSquiddy
- Minus the maple syrup, and I'd go to town on that!Akagiyama
- Where's meatdrgs
- You toss a mean salad!utopian
- You could throw in any kind of bean for protein.canoe
- fukking millennial eating all the avocados!pango
- Corn would be good in this, too. Would also try on bulgur or quinoascarabin
- Bulgur needs to be cooked, that's 30 mins of fumbling with utensils. The idea is that its super simpledrgs
- flash it up with some italian mozzarella..neverscared
- Avocados are bad for the climate! Didn't u get the memo?!milfhunter
- Drgs, you just add it to hot water and walk away. No utensils or fumblingscarabin
- Try it as a dip for tortilla chipsmonNom
- Oh and Lime Dressing...
- grafician0
"Archaeologists Uncover a Fresco in Pompeii with a Cheesy Pizza-Like Dish Served on a Silver Platter"
- Continuity0
I want to go there.
- Danish2
Just bought this sauce, after trying the noodles with the same name.. Very spicy indeed!
- yeah Koreans don't mess around_niko
- I like hot. I love hot, in fact. But even I can't cope with Buldak stuff. Last time I tried to eat the noodles, I got lightheaded after standing up ...Continuity
- ... and needed to brace myself against the door frame, all the while seeing stars, drooling uncontrollably, and sweating buckets. No joke.Continuity
- The come-down was good, though. No crash.Continuity
- Buldak noodles are great, and the 2x spicy is pretty warm, the 3x is pretty much my limit. A different kind of heat to Thai or Vietnamese.BuddhaHat
- Pffff. Get the black bottle. So good, but a touch spicer. Btw, best if you pan fry noodles & dab seasame oil.hydro74
- That shit is hot as fuck. I was surprised by it since i think i can handle heat.milfhunter
- Try the stew type noodles. I prefer that one above the 2x spicy.milfhunter
- I tried the extra extra hot black one once. When I got up after eating, I turned around and saw myself still sitting down.Jrdntnnr
- @buddhahat Is it just me, or is the 3x not as spicy as it used to be? I feel like when Buldak became a meme, they toned it down a bit.garbage
- @garbage yep I had a couple of bowls about a year apart and unless my tolerance really went up in 12 months, it wasn't as hot.BuddhaHat
- @buddha Ah thanks for the confirm. I'd say "I miss the old 3X", but I'd be lying because that shit is murder. I remember having a bowl that was..garbage
- ..just as heavy as wings made with The Last Dab.garbage
- My local hot sauce store has the whole Hot Ones range, I haven't convinced myself the sauces 8-10 are a good idea.... seems like I'll buy it and try it once.BuddhaHat
- milfhunter4
Made a lasagna for the first time, was happy with the result but next time i need to use fresh lasagne sheets.
Prepare:
Result:
- I've never been a fan of lasagna, I actually didn't like to eat it at all. But when I lived in Amsterdam I worked in a restaurant that had a great lasagna.oey_oey
- They used eggplant instead of lasagna sheets. My partner really loves lasagna and for the first time in 4 years I decided to recreate the eggplant recipe.oey_oey
- Fucking wow! I didn't know I could make lasagna. Vegan version mind you. Now I mix eggplant with lasagna sheets and the result is great. I enjoy eating it now.oey_oey
- @oey oww Would you remember which restaurant it was since i live in the Netherlands? And definitely share your recipe!milfhunter
- Wasn't it just Moussaka?palimpsest
- ^Continuity
- Nope, lasagna. There's online recipes for it. It was in the Wilhelmina-Dok. It doesn't seems to exist anymore.oey_oey
- Instead this: http://www.sexyland.…oey_oey
- Damn ... I want a plate of that.Ramanisky2
- Looks delicious, yes please. Soak your sheets for 5 mins in hot water before assembling, no need for fresh pasta.MrT
- ^ I just put ‘em in dry.
Looks delish, MH!scarabin - ^ spit on it, don't put it dryoey_oey
- oey_oey shame.milfhunter
- because of the sex joke? or because of the restaurant?oey_oey
- I usually have to make it with GF pasta which needs the assistance...MrT
- @oey because of the restaurant of course. I like spit in my food.milfhunter
- Ramanisky26
Cornbread with Honey Butter Glaze.
I can’t believe I actually baked something lol.
- That looks sensational. That crusty brown edge around the top mmmmmmmmmmmmmmmmBuddhaHat
- ^ that’s def the best part and with the honey butter glaze I made, oh man.Ramanisky2
- and thanks BuddaHat, I was pleasantly surprised at how it came out.Ramanisky2
- Nom!scarabin
- *looks around for recipe*
Hmm, well ain't this some bullshit!
:(Akagiyama - Yes please reciplease!MrT
- Looks good! Ive got told baking is about measuring and i hate that shit.milfhunter
- I'd fuck that********
- ^ lol
American Cornbread was a classic coming of age comedy.Ramanisky2 - Honey Butt Glazedbloc
- Ramanisky23
CORNBREAD with HONEY BUTTER GLAZE.
Preheat Pie Dish in Oven 400°F
Mixing Bowl:
2 Boxes of Jiffy Cornbread Muffin Mix
2 Eggs
2/3 Cup of Milk
1/3 Cup of Sour Cream
2 Caps of Vanilla Extract
1 Half cup (4 oz) of Brown SugarCoat Pie Dish with 1 TBL Spoon of Butter
Pour mix and back in oven for 20-22 Min
((( Now 23 min was in original direction I followed and when I pulled the dish out it def wasn’t ready (not sure if it’s because the oven is an older model)
so I reset the oven to 350°F and baked for another 18-20 min. So about 40 min in all for baking. )))Creamy Honey Butter Topping:
4 Tablespoons of Butter
20-25 seconds in Microwave (Whisk it)Add 2 TBL Spoon of Honey (Whisk it)
1/4 Teaspoon of Salt (Whisk it)Coat Honey Butter with tablespoon while Cornbread is hot out of the oven.
Let sit for 3-4 Min.
Hope it turns out great.
- Thank you! Will try this soon.Akagiyama
- Yeah no prob, let us know how it turn ms out.Ramanisky2
- Nairn0
- Feta And watermelon is the greatest thing, but now I'm curious to try it with balsamic and also cinnamon_niko
- I'm buyng a watermelon half tomorrow, yo.Nairn
- meh watermelon is the most useless fruit ever. looks cool, tastes of fuck all.hans_glib
- God you're a miserable sod these days. Go shit in someone else's corner.Nairn
- Nairn0
*runs around spastically*
aah! aah! aah! I need to post this somewhere!
food?
That'll do
- Danish-3
- Danish0
- Um, this dude is a fucking psycho. He didn't even open it underwater. One of my food industry friends special ordered a can, and it is without a doubt..garbage
- ..the grossest thing that people eat on the planet. It is worse than lutefisk, it is worse than durian. Words really can't explain it.garbage
- People joke about how shit UK food is, but the Swedish take it to another level. It's no exaggeration, it really is that bad.garbage
- And that can is like $60 online, which is a steep price for horrible food that will induce temporary suicidality.garbage
- not gonna lie, i'd probably give it a goscruffics
- It's one of those "some people love it, most people hate it" sort of things. I'm not fish-adverse and prefer to clean and cook my own fish.garbage
- This is on another level. It's banned on some airlines for fear of the can popping due to pressure changes. The initial burp is worse than the taste..garbage
- ..which is why you open it outdoors and submerged in water.garbage
- Ramanisky23
Made this but with a tomato, a little red onion, pastrami and baby swiss. Forking Delicious.
- What's "baby swiss"?Continuity
- fresh deli slice of baby swiss cheese.Ramanisky2
- Err. OK. What sort of Swiss cheese? There are over 450 of them ...Continuity
- Hmm, well if you’re going to buy packaged brand then this is pretty good too. Guess it also depends on where you live. https://i.ibb.co/ZGq…Ramanisky2
- Oh, I see. It's not a real Swiss cheese, like Emmentaler, Gruyère, Alpenzeller, Raclette du Valais, Tilsiter, Vacherin Mont d'Or, l'Etivaz, Tête de Moine ...Continuity
- Here in the states I usually get a 1lb of deli sliced Boars Head Brand Baby Swiss. https://i.ibb.co/Sdd…Ramanisky2
- Is the grilling machine plugged in?Fax_Benson
- I make this every now and then with different ingredients and it's always a winner.oey_oey
- the best is to have different ingredients and each one of us composes its own.oey_oey
- you fucking cheese snobs...dee-dubs
- Oi! It matters!Continuity
- iWood!YakuZoku
- Continuity2
Sriracha too expensive?
Chef John's got you.- Tabasco makes a pretty good one now. Bit saltier than sweet and a little smokyscarabin
- This is great. Thanks.monospaced