Can we agree that pasta is just another way of cooking bread? That some of the best Italian dishes use the same basic ingredients in a different way (olive oil, eggs and wheat)? That adding a few more ingredients completely changes the taste? I love #italiancuisine
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I also avoid "convenience" like bread, butter/margarine, cooking oil & other stuff that has a huge list of ingredients/chemicals & not much nutrition. Not buying that more than covers the cost of using olive oil & OO spray.
Just heard the best line..
I'm Jewish in the same way that the Olive Garden is Italian.
I love the simplicity of many #Italian dishes that highlight the purity of ingredients. This one for #pasta is a great example and stunning when the pieces all come together. #Yummy
www.bonappetit.com/story/tuna-s...
The 3-Ingredient Tuna Spaghetti I Fell for in Italy
Yes, two of the ingredients are tuna and spaghetti.
www.bonappetit.com
i made a pasta salad.
its ok, just like herbs, some italian dressing, broccoli and olive oil. wish id just had vinegar and a few ingredients could have made it better
Some of it is very bread-like. It toasts, for one thing. Does cake? Mine uses the same ingredients as bread (except for wheat, rye or barley) and NONE of the ingredients of cake. No sugar, no eggs. Maize, rice and lentil flours, yeast, and water. Try making a cake with that.
Same, but there's just something about the trash ingredients McDonald's uses that makes it slap in a different way.
What I really want is the "capsule wardrobe" of recipe books. Give me twenty recipes that share a lot of basic ingredients that I can just keep cooking forever.
In one of her books she gives a sequence of about half a dozen pasta sauce recipes using exactly the same ingredients, each completely different in taste & effect.
the the last time that is the *cleaning* olive oil, the *fucking* olive oil is in a completely different amphora
That was my addition, but I could only fit the 3 original ingredients of onions, zucchini, and potatoes. Use the best olive oil you can find and don't skimp on the spices.
I love all types of curry and I highly encourage learning how to whip a few varieties up because they're incredibly tasty and also just about the best way to use up a ton of fridge ingredients that are on their way out
That… reminds me of the way some traditional dishes were the result of someone saying, “Okay, we’ve got these four ingredients left in the house; what can we do with ‘em?”
The popularity of olive oil always felt odd to me.
It makes everything taste like olive, yet there are few things that should taste of olive like that. Like... dip some toasted Italian bread in it, make a vinaigrette salad dressing with it, top a dish of hummus... pretty much it?
That was friday. Plenty of processed food and 'convenience' meals but very little in the way of basic ingredients.
And then we got a screenshot of the ingredients listed on the sude and saw that they are the same. I get it, it is very confronting to be told, by an expert, that you are wrong. And in a way that makes you feel silly, but the label changes the perceived taste in studies. Repeatedly.
Beyond doubt.
Speaking of cooking, the privilege of my mom being from a village in Jaén is that we have all the olive oil we want for free and so i can fry my chips with olive oil
That way your protein, beef or meat, gets infused with all the prior flavors of the ingredients, and your ingredients preserve their natural taste instead of tasting like a homogenous thing.
Review of I SAW THE TV GLOW, a swirling of TV, nostalgia, and trans that could use a few more ingredients.
movieswithmark.com/i-saw-the-tv...
Also, some of those are completely different products that she is comparing. So yah…the ingredients would be different.
As @opossium.bsky.social said, a lot of Mexican cooking and pasta dishes can be done with refrigerated ingredients, although it means no cheese or cream.
Curries also work really well. If you're a patron, I would wager the majority of the curry recipes don't use refrigerated ingredients
As @opossium.bsky.social said, a lot of Mexican cooking and pasta dishes can be done with refrigerated ingredients, although it means no cheese or cream.
Curries also work really well. If you're a patron, I would wager the majority of the curry recipes don't use refrigerated ingredients.
The more I read Ask Cooking or recipe comments, the more I realize how often people are substituting ingredients, techniques, tools, and dishes in a way that suggests they're unaware of possibly having a disability and/or being on the spectrum. It's simultaneously good and bad (more chefs/problems).