Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 33

**Buehler445** · 09:14 AM

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

**Fire Me Boy!** · 11-04-2015, 07:29 AM

Anyone ever cook their pasta directly in the sauce, from start to finish?

A few weeks ago I did some pasta in the pressure cooker with the sauce. While I over cooked it, I was intrigued by the idea of not using two pots and getting more flavor into the pasta itself. The experts always say to "finish" the pasta in the sauce to let it soak up some of that sauce, so why not just cook it in the sauce?

Made some rigatoni with a meat sauce last night, just using my favorite canned sauce. Figured I'd give it a shot. Did a little Googling to find out how much water 1 pound of pasta will absorb and added that much water to my meat sauce. Got it all up to boiling and added the pasta. It turned out really well. The pasta took about 1.5x the time to cook through, but the sauce came out wonderfully thickened by the extra starch from the pasta (I always add a ladle or so of starchy pasta water to the final dish to help the sauce cling).

I think this is how I'll cook most pasta from now on. It takes a little bit longer, but I don't have an extra stock pot to clean. (One thing I read, don't try this with spaghetti or a long noodle like that - they need space to move around or they stick together; not the case with tubular pastas and smaller shapes.)

tooge · 11-04-2015, 08:27 AM

Made a killer thai kale salad for lunch.
CHopped up kale
bag of broccoli slaw
thin sliced onion
chopped cabbage
sliced almonds
hulled pumpkin seeds
chopped cashews

Mix all the above together

Dressing: juice of two limes, teaspoon sriracha, tablespoon grated ginger, tablespoon grated garlic, 1 cup rice wine vinegar, teaspoon sesame oil, tablespoon miso paste, tablespoon dijon mustard. Whisk all the above and pour onto the other stuff. Devour.
Very healthy and very tasty. I added some grilled chicken to it for lunch, but I made it as a side salad the other night by itself.

DJ's left nut · 11-04-2015, 09:34 AM

Made Gnocchi last night....not bad. I'd never tried it before and didn't have a potato ricer so I ran the potatoes through a hard cheese grater (the wheel style). I probably used a little too much flour, but nothing terrible. I put in about as much egg as it took to make it all stick together.

After a quick boil, I fried them off in butter and served them with pesto and pork steaks. Pretty good stuff and not all that difficult to make (would be really easy if you did have the ricer).

BucEyedPea · 11-04-2015, 09:51 AM

Quote:

Originally Posted by Fire Me Boy!

Anyone ever cook their pasta directly in the sauce, from start to finish?

A few weeks ago I did some pasta in the pressure cooker with the sauce. While I over cooked it, I was intrigued by the idea of not using two pots and getting more flavor into the pasta itself. The experts always say to "finish" the pasta in the sauce to let it soak up some of that sauce, so why not just cook it in the sauce?

Made some rigatoni with a meat sauce last night, just using my favorite canned sauce. Figured I'd give it a shot. Did a little Googling to find out how much water 1 pound of pasta will absorb and added that much water to my meat sauce. Got it all up to boiling and added the pasta. It turned out really well. The pasta took about 1.5x the time to cook through, but the sauce came out wonderfully thickened by the extra starch from the pasta (I always add a ladle or so of starchy pasta water to the final dish to help the sauce cling).

I think this is how I'll cook most pasta from now on. It takes a little bit longer, but I don't have an extra stock pot to clean. (One thing I read, don't try this with spaghetti or a long noodle like that - they need space to move around or they stick together; not the case with tubular pastas and smaller shapes.)

It's recommended that pasta be cooked partially—then cook the remaining time in the sauce. I've done it like that.

**Fire Me Boy!** · 11-04-2015, 10:15 AM

Quote:

Originally Posted by BucEyedPea

It's recommended that pasta be cooked partially—then cook the remaining time in the sauce. I've done it like that.

I've done that hundreds of times... That's traditional. I was asking my the non-traditional method I described.

BucEyedPea · 11-04-2015, 10:16 AM

Yeah, I got that. Just sayin' how I do it.

**Baby Lee** · 11-04-2015, 11:22 PM

No effort or effects went into this, but since people flip me shit for not posting photos. Here's my Chicken Francese.

**lewdog** · 11-05-2015, 08:45 PM

Quote:

Originally Posted by Baby Lee

No effort or effects went into this, but since people flip me shit for not posting photos. Here's my Chicken Francese.

Looks great. Would slam all night.

Squalor2 · 11-05-2015, 11:22 PM

pretty much pasta can only be boiled. imo FMB, you are leaning towards something new. maybe a pot sticker? korean dumpling?

Pasta Little Brioni · 11-06-2015, 12:06 AM

Quote:

Originally Posted by BucEyedPea

It's called ghost pizza 'cuz you can't see it, but you can feel its presence.

Kind of like the Pats espionage

Fish · 11-06-2015, 12:47 AM

My first contribution. I have a chili cookoff at work tomorrow.

Chicken Chili:

**Fire Me Boy!** · 11-06-2015, 05:44 AM

Quote:

Originally Posted by Squalor2

pretty much pasta can only be boiled. imo FMB, you are leaning towards something new. maybe a pot sticker? korean dumpling?

It's still boiled. Like I said, I added extra water to the sauce so it would rehydrate properly. It's still very much pasta.

KCUnited · 11-06-2015, 08:52 PM

I'm addicted to ramen. Spicy roasted garlic miso tonight.

**Fire Me Boy!** · 11-06-2015, 09:23 PM

I did a quick simple fried rice. Onion, garlic, ginger, soy sauce, oyster sauce, sriracha sauce, rice, cashews, peas.

**Buzz** · 11-06-2015, 09:27 PM

Quote:

Originally Posted by Fire Me Boy!

I did a quick simple fried rice. Onion, garlic, ginger, soy sauce, oyster sauce, sriracha sauce, rice, cashews, peas.

I have tried fried rice and it never comes out well, don't have a gas stove or a wok.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $244734	Fire Me Boy! What's For Dinner? Thread Since the other one got too big, let's keep the food truck rolling. Whacha got? Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
Posts: 58,318

11-04-2015, 07:29 AM	#481
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Anyone ever cook their pasta directly in the sauce, from start to finish? A few weeks ago I did some pasta in the pressure cooker with the sauce. While I over cooked it, I was intrigued by the idea of not using two pots and getting more flavor into the pasta itself. The experts always say to "finish" the pasta in the sauce to let it soak up some of that sauce, so why not just cook it in the sauce? Made some rigatoni with a meat sauce last night, just using my favorite canned sauce. Figured I'd give it a shot. Did a little Googling to find out how much water 1 pound of pasta will absorb and added that much water to my meat sauce. Got it all up to boiling and added the pasta. It turned out really well. The pasta took about 1.5x the time to cook through, but the sauce came out wonderfully thickened by the extra starch from the pasta (I always add a ladle or so of starchy pasta water to the final dish to help the sauce cling). I think this is how I'll cook most pasta from now on. It takes a little bit longer, but I don't have an extra stock pot to clean. (One thing I read, don't try this with spaghetti or a long noodle like that - they need space to move around or they stick together; not the case with tubular pastas and smaller shapes.)
Posts: 35,253

11-04-2015, 08:27 AM	#482
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $2064112	Made a killer thai kale salad for lunch. CHopped up kale bag of broccoli slaw thin sliced onion chopped cabbage sliced almonds hulled pumpkin seeds chopped cashews Mix all the above together Dressing: juice of two limes, teaspoon sriracha, tablespoon grated ginger, tablespoon grated garlic, 1 cup rice wine vinegar, teaspoon sesame oil, tablespoon miso paste, tablespoon dijon mustard. Whisk all the above and pour onto the other stuff. Devour. Very healthy and very tasty. I added some grilled chicken to it for lunch, but I made it as a side salad the other night by itself.
Posts: 16,561

11-04-2015, 09:34 AM	#483
DJ's left nut Sauntering Vaguely Downwards Join Date: Sep 2005 Location: Columbia, Mo Casino cash: $969099	Made Gnocchi last night....not bad. I'd never tried it before and didn't have a potato ricer so I ran the potatoes through a hard cheese grater (the wheel style). I probably used a little too much flour, but nothing terrible. I put in about as much egg as it took to make it all stick together. After a quick boil, I fried them off in butter and served them with pesto and pork steaks. Pretty good stuff and not all that difficult to make (would be really easy if you did have the ricer). __________________ "If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags."
Posts: 63,584

11-04-2015, 10:16 AM	#486
BucEyedPea THX for Crushing WEF Join Date: Apr 2006 Location: None of your business Casino cash: $1479963	Yeah, I got that. Just sayin' how I do it. __________________ I found another NeoCon—SHOWTIME because NeoCons always get triggered if they are called a NeoCon since they are in denial.
Posts: 165,506

11-04-2015, 11:22 PM	#487
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $8288275	No effort or effects went into this, but since people flip me shit for not posting photos. Here's my Chicken Francese. Attached Thumbnails __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
Posts: 95,642

11-05-2015, 11:22 PM	#489
Squalor2 Banned Join Date: Aug 2015 Casino cash: $10001425	pretty much pasta can only be boiled. imo FMB, you are leaning towards something new. maybe a pot sticker? korean dumpling?
Posts: 2,502

11-06-2015, 12:47 AM	#491
Fish Ain't no relax! Join Date: Sep 2005 Casino cash: $238919	My first contribution. I have a chili cookoff at work tomorrow. Chicken Chili: __________________
Posts: 48,458

11-06-2015, 08:52 PM	#493
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $218244	I'm addicted to ramen. Spicy roasted garlic miso tonight.
Posts: 35,684

11-06-2015, 09:23 PM	#494
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I did a quick simple fried rice. Onion, garlic, ginger, soy sauce, oyster sauce, sriracha sauce, rice, cashews, peas.
Posts: 35,253