FT86...grub?

[WhiteFRS69]

love love love me some Taylor ham, egg and cheese on an everything bagel

yum!!!





my favorite meal would deff have to be Chicken Parm! and its gonna sound weird, but im obsessed with my local pizza place Chicken Parm! its a hole in the wall, but the food is to die for!



fun fact. my brother used to be an executive chef for Emeril Lagasse and Wolfgang puck,

[OnkelC]

Originally Posted by Ultramaroon

große Interesse, mein Freund

Thank you!
Prep was easy, but takes some time. started around 6PM yesterday with the following ingredients:


500gr. mixed ground beef and pork
400ml strong beef and/or chicken stock
a glass of white wine
a small glass of milk
handful of carrots
two celery stalks
one onion
250 grams tomato purree
bit of triple concentrated tomato paste
copious amount of butter

pasta of choice (Tagliatelle for the real deal)

first, cube celery, carrot and onions really fine:


heat half of the copious amount of butter in a skillet, sautee the onion cubes at medium heat until they become a bit glassy, then add carrot and celery cubes, sautee for a few minutes while stirring occasionally:



set them aside for later use:


heat other half of copious amount of butter in the (still at medium heat!) skillet, add the meat:


assist cat while cleaning the butter wrapper:


Key is to leave the meat alone for most of the time, just break it up loosely in the skillet and let heat and time do the job. As you can see in the pictures, I didn't interfere much with the meat while browning:


When the juices of the meat have evaporated, re-add the veggie mix and stir fry for a minute or so:



Now, add the white wine and let it braise until 2/3 of it has evaporated, this will keep the fruitful wine note while removing its acidity:


then add the stock and tomato paste as well as the tomato puree:




Now let it stew for a couple of minutes at low to medium heat. Best leave it alone for that time and do the mise-en-place instead:





about 5 minutes before serving, stir in the milk, gives it a really nice texture:




DONE!
Serve over fresh pasta, grate some Parmesan over it and enjoy!



Bonus pic:

[ichitaka05]

Oh~~~~~

Ppl don't call me fat Japanese for nothing! I have over 500 pics of food in my phone lol

I'll post some later

[gramicci101]

Tomato paste in a tube instead of an irritating little can. What an awesome idea.

Your tagliatelle looks wonderful; I'm going to have to try making that.

[OnkelC]

interesting, tomato paste in those cans is the rare exception in local stores; these tubes as pictured below are the common standard here:

[Ultramaroon]

Originally Posted by OnkelC

interesting, tomato paste in those cans is the rare exception in local stores; these tubes as pictured below are the common standard here:

Another example of an excellent standard the U.S. has yet to adopt. Less waste.

I will make Tagliatelle al Ragù tomorrow evening and post evidence. We have a steak to burn tonight. Ooo. I'll do pics of that too.

[Ultramaroon]

I picked the wrong camera for the photos.. For more appetizing pictures please refer to OnkelC's post.

10/10 will make and serve Tagliatelle al Ragù to friends! Excellent balanced comfort food! Mrs. Ultra strongly approves. Thank you, OnkelC.



Hey, lookee what I found!

[Ultramaroon]

killed the bottle

[OnkelC]

That looks really good! thanks for sharing.

[OnkelC]

couple restaurant pics from the last two weeks:
Grilled goat cheese on salad, bolognese

Fried Halloumi on salad:

[Ultramaroon]

Originally Posted by OnkelC

couple restaurant pics from the last two weeks:

What is in the beer?

[MokSpeed]

Real Hawaiians would've used Spam.

[Andrew025]

I make this tangy creamy (like a vodka sauce) spaghetti as well as bolognese a lot since you can get a bunch if veggies in it without anyone knowing... And my daughter usually eats the shit out of it.
#piggybowl
#instahipster




I also made some raspberry ice cream...

[OnkelC]

Originally Posted by Ultramaroon

What is in the beer?

It's just a beer glass, drink was apple spritzer with mint leaves.