Skip Navigation

InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)L

LoneGansel

@ LoneGansel @lemmy.world

Posts
62
Comments
175
Joined
2 yr. ago

  • Fettuccine Alfredo

    Jump

  • This classic variation of the dish is based on the original recipe used by Alfredo in his Roman restaurant: nothing but fresh pasta, butter, and Parmigiano Reggiano. But yes, it's an American dish.

  • Spam musubi

    Jump

  • This was my first time trying it and now I realize it's just a tasty bologna style meat in a weird form factor. Even my cat likes it (though he really just likes the ham water). Spam hate is overrated.

  • Heirloom tomato and mozzarella salad with cheesy pancetta sourdough toast

    Jump

  • It's a blend of pecorino romano, parmigiano reggiano, and provolone. The pancetta came diced but I think there was around 50 grams of it in total.

    Since it's melted and mixed you could get away without using the imported Italian cheeses, but try to stick to blocks because the cellulose in preshredded cheese doesn't melt quite right.

    To make this, I butter one side of bread and toast it on parchment paper on the top rack of my oven under the broiler until the milk protein in the butter has started to brown and the high points of the toast are just starting to get a deep caramel color.

    While the bread is in the oven, I shredded about 20 g of each cheese and tossed it together with the pancetta, oregano, basil, thyme, and black pepper.

    From there, I flipped the bread over so that the unbuttered side is facing up. If you're using good bread, the butter will have seeped through the holes to the other side. You then load all of the cheese mixture onto the untoasted side and broil for another 5 minutes or so. Finish with fresh thyme off the stem and enjoy!

  • Birthday dinner for my wife

    Jump

  • Amazing work! Lots of inspiration to pull from here.

    The second course sounds like it would be my favorite.

  • Spicy pasta risotatta with shrimp and guanciale

    Jump

  • Thank you! It's a process of pan-cooking pasta where you reduce the water into the pasta to cook it instead of boiling it in water then draining it.

    I parboiled my fresh fettuccine before adding it to a pan of rendered guanciale fat that was spiced with Calabrian chilis and peppercorn. I tossed the shrimp shells into the boiling starch water, then ladled that seafood stock over my pasta until it was cooked. The result is a very light, spicy oil sauce that is readily soaked into the pasta.

  • Spicy pasta risotatta with shrimp and guanciale

    Jump

  • There are like 1,000 people in this community daily. You're trying to troll me not because it'll make other people laugh at my expense but to get someone to interact with you. What a sad life you live. Goodbye.

  • Spicy pasta risotatta with shrimp and guanciale

    Jump

  • Want to maybe add some context to why you wrote some prayer on my post like a grandmother on Facebook?

  • Creole shrimp etouffee

    Jump

  • It's always either Cajun or Creole, yes, but those aren't quite interchangeable terms. Creole developed in the cities and therefore had larger access to ingredients and influences abroad while Cajun cooking used ingredients that were available to the country people.

    Since this has tomatoes, it's not considered Cajun. The fact that I used shrimp instead of crawfish might be enough for people to consider it Creole as well.

  • Creole shrimp etouffee

    Jump

  • Thank you! I stole the idea from Chef Jean Pierre on Youtube. This is his recipe.

  • Chicken and berry salad

    Jump

  • They came out very tasty and macro shots are my favorite! :)

  • Chicken and berry salad

    Jump

  • Most of that juiciness comes from a 2 day dry brine in the fridge. I season salt, pepper, paprika, and turmeric with powdered garlic and onion.

  • Carbonara with fresh fettuccine

    Jump

  • Yep, on a Google Pixel 7. I do run into issues with it not loading the photo for a while, but normally if I wait for the image to appear before hitting "Ok" it seems to post the image. If I'm too impatient though it doesnt upload and just posts a null link.

  • Carbonara with fresh fettuccine

    Jump

  • Kenji Lopez-Alt has all of the traditional Roman pasta dishes on his YouTube channel. Definitely worth the watch, along with Ethan Chlebowski's Cacio e Pepe video to get a better understanding of how these cheese sauces work.

  • Carbonara with fresh fettuccine

    Jump

  • Thanks for the compliment, I use connect too! That screenshot is exactly how it appears on my end when I'm formatting the post, so maybe us using the same app is what's driving it?

  • Beef fried rice

    Jump

  • With a setup like that you should be able to get it happening with some practice! Mine was done in a carbon steel skillet on an electric stove top, but the pan is so cramped I can't do more than a single serving at a time.

  • Beef fried rice

    Jump

  • Thank you! It was very tasty.

    Ginger, garlic, scallion, carrot, onion were cooked in the rendered beef fat. Before I dropped the veggies I infused the oil with gochugaru and peppercorn.

  • Portobello stuffed with pancetta, provolone, Parmigiano Reggiano, and Pecorino Romano

    Jump

  • Chef Jean Pierre has a very easy to follow tutorial on YouTube! I changed out the cheeses to skew more Italian than his French style and add soy sauce to my olive oil and balsamic marinade.

  • Portobello stuffed with pancetta, provolone, Parmigiano Reggiano, and Pecorino Romano

    Jump

  • Thank you! I had neither allium in this version, though I'm sure they'd be welcome additions. I mopped up the leftovers with a crusty piece of sourdough so you're probably right that having the panko topping would be like getting the best of both there.

  • Loco moco

    Jump

  • It's right on the cusp of tackiness. Not quite "beef croquette on brioche with pommes fries" level of overembellishment, but we're close.