Cooking thread

Quote: petroglyph

edit: I think I would throw out the kim chi and eat the mold.

The New York (Long Island) reference comes from the fact that many people don't know about R.I. and think L.I. so they say something like "oh that's part of N.Y. right?" hence the joke.

Quote: petroglyph

edit: I think I would throw out the kim chi and eat the mold.

sarc

Olive oil and lime beef pasta:

200 gr pasta, preferably spaghetti or tagliatelle (flat, long noodles).
Olive oil as needed
5-6 cloves of garlic, quartered
1 lime
1 bell pepper, sliced julienne
about 2 cups green cabbage, sliced julienne
2/3 small red onion, sliced thinly
500 gr. ground beef
1/3 tsp. oregano
pepper to taste.

For the sauce:
1/4 cup olive oil
Juice of two limes.

Cook the pasta to your preference and set aside.

While this goes on, sauté the onions and bell pepper until halfway soft, then add the cabbage and cook until everything's as soft as you want. Spoon everything into a bowl. In the same pan add olive oil and fry the garlic until golden (that's before brown). remove from the pan and let it cool. Next cook the beef to your preference, with some pepper, oregano and the juice of one lime..

Chop the fried garlic.

In the same pan, still, add the 1/4 cup olive oil and juice of the other two limes. Mix slightly, and add, in order: garlic, beef, veggies, pasta. Turn off the flame, toss everything to coat evenly.

Quote: Nareed

Olive oil and lime beef pasta:

200 gr pasta, preferably spaghetti or tagliatelle (flat, long noodles).
Olive oil as needed
5-6 cloves of garlic, quartered
1 lime
1 bell pepper, sliced julienne
about 2 cups green cabbage, sliced julienne
2/3 small red onion, sliced thinly
500 gr. ground beef
1/3 tsp. oregano
pepper to taste.

For the sauce:
1/4 cup olive oil
Juice of two limes.

Cook the pasta to your preference and set aside.

While this goes on, sauté the onions and bell pepper until halfway soft, then add the cabbage and cook until everything's as soft as you want. Spoon everything into a bowl. In the same pan add olive oil and fry the garlic until golden (that's before brown). remove from the pan and let it cool. Next cook the beef to your preference, with some pepper, oregano and the juice of one lime..

Chop the fried garlic.

In the same pan, still, add the 1/4 cup olive oil and juice of the other two limes. Mix slightly, and add, in order: garlic, beef, veggies, pasta. Turn off the flame, toss everything to coat evenly.

That sounds good. I can't picture the lime. No tomato either. Interesting.

Quote: pew

That sounds good. I can't picture the lime. No tomato either. Interesting.

The last time I made it with broccoli, bell pepper and onions, and no beef, everything otherwise the same, and there was a more distinct limey flavor. With the beef, some of it is lost and the whole things taste rather beefier.

I use tomato a lot, therefore I often get tired of it and cut it out a week or two. Next week I'm thinking lentil and cabbage stew.

what on earth are you ever going to do with that one third of a small onion... use it up right away!!

Chop garlic first and have it oxidize for fifteen minutes...THEN fry it. (Best protocol for anti breast cancer).

Your list calls for one lime but the juice of two limes.

Who is Julienne?

Quote: Fleastiff

what on earth are you ever going to do with that one third of a small onion... use it up right away!!

Chop garlic first and have it oxidize for fifteen minutes...THEN fry it. (Best protocol for anti breast cancer).

Your list calls for one lime but the juice of two limes.

Who is Julienne?

You never heard of Julienne Child the famous French chef? Shame on you. Some cook you must be.

Quote: pew

You never heard of Julienne Child the famous French chef? Shame on you. Some cook you must be.

Au contraire, monsieur, je savais très bien Julienne, notre relation était presque très chaud presque en sous vide.

More people rely on me for my culinary expertise than rely on me for my gambling expertise.

Speaking of cooking, I'm trying to cut out added sugar from my diet. This is a lot harder than it may seem. Lately I've been finding it a lot in foods I never suspected, like bread and pasta sauce, even in some cheese spreads.

It helps that I know what to look for. The most common or popular types seems to be sugar, fructose and corn syrup (high-fructose or regular).

Now, of course I know many vegetables contain sugar. Pretty much they all do (except, perhaps lettuce, which seems to contain nothing). All fruits as well. That's why adding sugar on top of that seems like a bad idea nutritionally. Sugar contributes little beyond calories. As for sweetening effect, if it's needed on a dish I leave it out or add cinnamon or cardamom for a more subtle sweet flavor.