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I have a question.

 
Neocel
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User ID: 72799063
United Kingdom
08/21/2016 11:17 AM
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I have a question.
Im making a Tagliatelle with lamb, mint and broad bean ragu . The recipe says to just halve the carrot but dosent say to slice the halves into chunks. Might it mean to add chunks of carrot or should I just cook down whole halves and see if it breaks up or I can slice it down after 1-2 hours of cooking. Might it mean whole halves as it cooks for this amount of time. Do you think it would be different then adding carrot to a stew? It does appear to be bits of carrot obviously.

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Lard

User ID: 72206088
United States
08/21/2016 12:01 PM
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Re: I have a question.
I wouldn't worry about the halving thing. Chunks or slices should be fine, just add them at the specified time. I doubt it would make any noticeable difference.
Neocel  (OP)

User ID: 72799063
United Kingdom
08/21/2016 12:04 PM
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Re: I have a question.
Hi. Cheers. I thought it would be silly adding 4 half lengths of big carrot to a meat sauce. I will still halve them for the shape and slice them into bits. 1-2 hour cooking seems ideal for this size.
Anonymous Coward
User ID: 1302349
Canada
08/21/2016 12:06 PM
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Re: I have a question.
Quiet slave...slaves don't get such good food. You are only allowed oats like the livestock. Now send me a BitCoin slave.

1JdRM74wtrBDZbu8n2aUPP3bLrCtEFFuM8
Neocel  (OP)

User ID: 72799063
United Kingdom
08/21/2016 12:09 PM
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Re: I have a question.
Yo slave. You think it will be nice. Lamb ragu with mint. I will post back to tell if it tastes good. Never tried broad beans. I knew someone that didnt like them. Hopefully broad beans are avaliable for you peasents.
Neocel  (OP)

User ID: 72799063
United Kingdom
08/21/2016 04:34 PM
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Re: I have a question.
Pretty nice. Nearly as good as a beef version.

spock
Neocel  (OP)

User ID: 72799063
United Kingdom
08/21/2016 04:42 PM
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Re: I have a question.
Spare cheese. Get fat.

150g guanciale, pancetta or bacon
A little olive oil (optional)
450g spaghetti or rigatoni
2 large eggs, and two extra yolks
80g finely grated pecorino romano, or parmesan, or a mixture of both
Salt and freshly ground pepper

1 Bring a large pan of water to a rolling boil for the pasta. Cut the cured pork into short, thick strips and fry in a little olive oil, if using, until the fat has rendered and the pieces are golden. Remove the pan from the heat.

2 Salt the boiling water, stir, add the pasta and cook until al dente, which means “to the tooth” – so firm (check the packet, and start tasting at least 2 minutes before the end of the cooking time).

3 While the pasta is cooking, beat together the eggs, yolks, cheese, a tiny pinch of salt (the salt in the pasta water and cheese has this covered) and black pepper, and whisk together. When the pasta is nearly ready, heat up the meat pan again, removing most of the strips of pork to a warm plate. The fat should be hot.

4 Remove a cupful of pasta cooking water then drain the pasta and tip into the hot pan and stir. Pull the pan from the flame and add the egg mixture, a good slosh of pasta cooking water, and stir and swish vigorously until you have a soft golden cream. Add the reserved pork and stir again. If it seems too dry or clumpy, add a bit more cooking water and stir vigorously again. Divide between plates and serve immediately.





GLP