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It's not every day a pasta recipe goes viral

Old 02-11-21, 12:39 PM
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It's not every day a pasta recipe goes viral

I have to wait a few days before I can have milk products again. I think we will do this the first day I can.

Btw, get real feta, no cows allowed. I recently became a Feta Fanatic. I threw a big hunk in the blender last couple times I made meatloaf. I've been throwing it on pizza. Great stuff.

https://www.washingtonpost.com/recip...line_manual_10
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Old 02-11-21, 01:57 PM
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I'm not a fan of squishy tomatoes (fully squished into Prego or Heinz is ok tho), so I'd be picking those out. Otherwise looks good.

Reminds me of a recipe I ran across in the NYT that was good enough for my wife to add to the rotation. Orecchiete with corn, feta, basil, and jalapeno. The title alone is basically enough for you to figure it out. The original recipe says to cut corn freshly off cobs, but we use frozen. The corn juice and feta, plus a splash of starchy pasta water, turns into like a sauce.
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Old 02-11-21, 01:59 PM
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Here's another family favorite recipe involving pasta and lots of feta, this stuff is amazeballs:

https://www.nigella.com/videos/nigel...reek-lamb-stew
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Old 02-11-21, 02:54 PM
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Originally Posted by RubeRad View Post

I'm not a fan of squishy tomatoes (fully squished into Prego or Heinz is ok tho), so I'd be picking those out. Otherwise looks good.
You mash the tomatoes, creating a sauce.
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Old 02-11-21, 03:02 PM
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Originally Posted by RubeRad View Post

Here's another family favorite recipe involving pasta and lots of feta, this stuff is amazeballs:

https://www.nigella.com/videos/nigel...reek-lamb-stew
That looks fantastic.
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Old 02-11-21, 03:40 PM
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Originally Posted by late View Post
You mash the tomatoes, creating a sauce.
That picture shows chunks.
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Old 02-11-21, 03:41 PM
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A chunky sauce.
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Old 02-12-21, 05:31 AM
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I prefer feta with green stuff, like spinache, ruccola, lettuce (Boston, not iceberg), things like that. Tomato goes better with hard cheeses like pecorino.
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Old 02-12-21, 09:45 AM
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Looks like good comfort food. And I am sure I can get "real" feta from a few different sources.
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Old 02-12-21, 09:47 AM
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Originally Posted by RubeRad View Post
Here's another family favorite recipe involving pasta and lots of feta, this stuff is amazeballs:

https://www.nigella.com/videos/nigel...reek-lamb-stew
Is there an actual printable recipe?
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Old 02-12-21, 10:42 AM
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Here's one you can try:

https://www.foodnetwork.com/recipes/...recipe-2203718
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Old 02-12-21, 11:14 AM
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You can say "pasta and feta" but all I see is "mac and cheese"
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Old 02-12-21, 11:49 AM
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I'm still looking for the be-all end-all mac & cheese recipe. I thought maybe this would be it, but when I tried it once it was underwhelming. I need to give it at least one more shot:

https://www.budgetbytes.com/will-skillet-mac-cheese/
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Old 02-12-21, 11:56 AM
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My preference is a Parmigiano-Reggiano sauce for a baked or as a shaved topping for a pasta dish….but French 100% Lacaune sheep’s milk feda (for probiotics, calcium and protein too) on a crusty baguette, used in a salad or as a pizza topping ftw.

eta....and macaroni and cheese with Gruyère and Cantal cheese, crème fraiche and dry bread crumbs ftw too
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Old 02-12-21, 12:05 PM
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Originally Posted by indyfabz View Post
Is there an actual printable recipe?
It's British. They watch food porn while or after eating a take away curry or something. They don't actually cook.
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Old 02-12-21, 12:52 PM
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Originally Posted by Stadjer View Post
It's British. They watch food porn while or after eating a take away curry or something. They don't actually cook.
I cook a lot. One of my pet peeves is videos without a printable recipe that I can add to my collection. Even having to scroll through a bunch of video and/or text to get to the recipe is annoying.
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Old 02-12-21, 01:02 PM
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Originally Posted by RubeRad View Post
I'm not a fan of squishy tomatoes (fully squished into Prego or Heinz is ok tho), so I'd be picking those out. Otherwise looks good.

Reminds me of a recipe I ran across in the NYT that was good enough for my wife to add to the rotation. Orecchiete with corn, feta, basil, and jalapeno. The title alone is basically enough for you to figure it out. The original recipe says to cut corn freshly off cobs, but we use frozen. The corn juice and feta, plus a splash of starchy pasta water, turns into like a sauce.
https://cooking.nytimes.com/recipes/...feta-and-basil
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Old 02-12-21, 01:38 PM
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Originally Posted by indyfabz View Post
I cook a lot. One of my pet peeves is videos without a printable recipe that I can add to my collection. Even having to scroll through a bunch of video and/or text to get to the recipe is annoying.
Are you British? I get your problem, I searched half an hour for a British tv recipe once but that was by Raymond Blanc, a French cook. I also suspect Nigella Lawson to actually make nice tasting food. But in general the whole British TV-cooking thing that has been going on for more than 20 years and takes up a lot of television hours is not aimed at preparing the dishes yourself. It's about ingredients you can't get, places you won't visit and looks you won't aim for if you've got to eat it later on. Even if they give practical tips it's from another paralel universe. I once watch a show about making a dish with left overs: "We have all have often those pieces of left over cheese we would otherwise throw away in our fridge" the frugal BBC home cook states before he finds a 15 pound sterling worht piece of Parmesan cheese in the back of his refrigerator. I'm really a big spender on foreign cheese and often buy more than I should have, but that has never happened to me and I would never throw it away. It's just not about real cooking, it's a realistic as the script of an 80's porn VHS

So I believe it's always wise to wonder, especially in case of the British, whether it's a cooking show to show you how to make something, or that it's just for entertainment and maybe draw a little inspiration from. Which is fine with me btw, I sometimes enjoy those very much and especially did the legendary Keith Floyd in the past, who basically created the genre. But this hilarious episode shows exactly the issue and is his most informative because there's not just a British television cook present.
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Old 02-12-21, 02:51 PM
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Originally Posted by Stadjer View Post
Are you British? I get your problem, I searched half an hour for a British tv recipe once but that was by Raymond Blanc, a French cook. I also suspect Nigella Lawson to actually make nice tasting food. But in general the whole British TV-cooking thing that has been going on for more than 20 years and takes up a lot of television hours is not aimed at preparing the dishes yourself. It's about ingredients you can't get, places you won't visit and looks you won't aim for if you've got to eat it later on. Even if they give practical tips it's from another paralel universe. I once watch a show about making a dish with left overs: "We have all have often those pieces of left over cheese we would otherwise throw away in our fridge" the frugal BBC home cook states before he finds a 15 pound sterling worht piece of Parmesan cheese in the back of his refrigerator. I'm really a big spender on foreign cheese and often buy more than I should have, but that has never happened to me and I would never throw it away. It's just not about real cooking, it's a realistic as the script of an 80's porn VHS

So I believe it's always wise to wonder, especially in case of the British, whether it's a cooking show to show you how to make something, or that it's just for entertainment and maybe draw a little inspiration from. Which is fine with me btw, I sometimes enjoy those very much and especially did the legendary Keith Floyd in the past, who basically created the genre. But this hilarious episode shows exactly the issue and is his most informative because there's not just a British television cook present.
https://www.youtube.com/watch?v=WWhTKXgTw_A
We have similar shows... shows that are not really trying to give you a recipe but are trying to excite you as a cook, or impress you with their cooking skills such that you visit their 2 star restaurant. The shows that really want to give you a recipe have a web site... or worse, a subscription web site... (I mean you already sat through their damn TV commercials... SIGH)

Of course, the other solution is to pay attention to the dish being made, then search for a recipe on line.**

Or you can record the show, rock the FF/RW button back and forth and hope they have talked about all the ingredients, quantities, and cooking temperatures and times... and you take notes like a scared freshman about to hit finals. (and yes, I have done that too...)


**with the on line recipes, I have often found several sites... and tend to compare notes from one to another to see if there are any critical differences... and the best sites have a print button... for ingredients and process.

BTW love Nigella Lawson... but can you really trust a skinny cook? I will admit Nigella has put on a bit of weight... so I should not be too critical... now Giada De Laurentiis... hmmmm. And let's not forget Pati Jinich.

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Old 02-12-21, 04:07 PM
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Originally Posted by genec View Post
BTW love Nigella Lawson... but can you really trust a skinny cook? I will admit Nigella has put on a bit of weight... so I should not be too critical... now Giada De Laurentiis... hmmmm. And let's not forget Pati Jinich.
And Alex Guarneschelli and Antonia Lofaso and Katie Lee...
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Old 02-12-21, 04:12 PM
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Originally Posted by Stadjer View Post
Are you British? I get your problem, I searched half an hour for a British tv recipe once but that was by Raymond Blanc, a French cook. I also suspect Nigella Lawson to actually make nice tasting food. But in general the whole British TV-cooking thing that has been going on for more than 20 years and takes up a lot of television hours is not aimed at preparing the dishes yourself. It's about ingredients you can't get, places you won't visit and looks you won't aim for if you've got to eat it later on. Even if they give practical tips it's from another paralel universe.
That wasn't my experience, living in UK for 2 years around the turn of the millenium. We still cook recipes we got from those shows. The greek lamb stew and a simple pasta, pancetta, and parsley dish from Nigella, Delia Smith's Shepherd's Pie, Ainsley Harriot's Jerk Chicken (and Thai waterfall beef that we copied into the cookbook but only made a few times), Jamie Oliver's curry from fresh green herbs.

My rule of thumb though is, if you get 1 recipe out of a cookbook that makes it into the rotation, the cookbook was 'worth it'.
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Old 02-12-21, 04:23 PM
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Originally Posted by late View Post
I have to wait a few days before I can have milk products again. I think we will do this the first day I can. Btw, get real feta, no cows allowed. I recently became a Feta Fanatic. I threw a big hunk in the blender last couple times I made meatloaf. I've been throwing it on pizza. Great stuff.
https://www.washingtonpost.com/recip...line_manual_10
We tried this last night and it is very good. I thought the garlic would disappear in the baking process; it did not.
A warning it is very rich. You will want to reserve about 1cup of the pasta liquid and add it as necessary to the sauce to cut it a little bit.
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Old 02-12-21, 08:13 PM
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Originally Posted by Stadjer View Post
Are you British?
No. I was West Philadelphia born and raised. I just don’t need videos. A brief explanation and the printable recipe will suffice.
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Old 02-13-21, 07:36 AM
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Originally Posted by genec View Post

BTW love Nigella Lawson... but can you really trust a skinny cook? I will admit Nigella has put on a bit of weight... so I should not be too critical... now Giada De Laurentiis... hmmmm. And let's not forget Pati Jinich.
Don't let her fool you, she's just wearing her skinnyness elegantly. But it's a bit too 'cinematographic' for me to be sure it's not looks over taste.

Originally Posted by RubeRad View Post
That wasn't my experience, living in UK for 2 years around the turn of the millenium. We still cook recipes we got from those shows. The greek lamb stew and a simple pasta, pancetta, and parsley dish from Nigella, Delia Smith's Shepherd's Pie, Ainsley Harriot's Jerk Chicken (and Thai waterfall beef that we copied into the cookbook but only made a few times), Jamie Oliver's curry from fresh green herbs.

My rule of thumb though is, if you get 1 recipe out of a cookbook that makes it into the rotation, the cookbook was 'worth it'.
Agree, same for video and tv series with recipes. Don't know the others well enough, but I pretty sure Oliver is not really a good cook. That doesn't mean all of his recipes are bad of course, but he's too much of a 'tosser', like to throw in stuff for show just like I did in my late teens to impress the ladies. His use of olive oil is ridiculous, just like a litte kid that has just discovered something, and he doesn't understand many of his ingredients and what adding does. He just adds colour like Van Gogh on acid. It works for the camera but pizza for example works because of it's simplicity and only little ingredients to heat in a very short time. Show over substance.

In general much of this television cookery favours looks over taste.

Originally Posted by indyfabz View Post
No. I was West Philadelphia born and raised. I just don’t need videos. A brief explanation and the printable recipe will suffice.
That makes sense, but that's why imo you should watch out for recipes that come with cooking video's that are very much about the visuals.

Originally Posted by bOsscO View Post
We tried this last night and it is very good. I thought the garlic would disappear in the baking process; it did not.
A warning it is very rich. You will want to reserve about 1cup of the pasta liquid and add it as necessary to the sauce to cut it a little bit.
If you have dried supermarket pasta with tiny white dots on it, mostly original Italian brands here, you'll get foggy liquid that will bind the sauce at the same time.
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Old 02-15-21, 12:17 PM
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Originally Posted by Stadjer View Post
Don't know the others well enough, but I pretty sure Oliver is not really a good cook. That doesn't mean all of his recipes are bad of course, but he's too much of a 'tosser', like to throw in stuff for show just like I did in my late teens to impress the ladies. His use of olive oil is ridiculous, just like a litte kid that has just discovered something, and he doesn't understand many of his ingredients and what adding does. He just adds colour like Van Gogh on acid. It works for the camera but pizza for example works because of it's simplicity and only little ingredients to heat in a very short time. Show over substance.
I won't argue any of that. I've listened to an interview, about how he was cooking in his dad's pub as a teen. He did go to a culinary school and worked a few years in France, so he's got to have some chops as a professional food-cookerer, but mostly he's a great TV personality.
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