LoneGansel

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LoneGansel, (edited )

No offense meant, but if we don’t have enough active contributors to make the /c/foodporn community active, what good is fragmenting a fledging community and losing the visibility gained from posting in one area with high traffic?

Surely the strategy here should be to build a critical mass of followers in one community, then split into category specific communities based on feedback from the users on what is or is not desired. Organic growth into multiple topics vs splintering a community that’s basically my food plus or minus a half dozen posts a week. Someone wining that they get no traffic doesn’t really incentive me to post in their communities.

LoneGansel, (edited )

It’s a political thing.

This post has me seriously considering no longer contributing to any communities.

Edit: Mods can read the original messages, right?

LoneGansel,

Thank you! I think this one can be improved but for my first tuille I was happy!

LoneGansel,

I like that idea. The sauce seems to be a bit out on its own, but a longer dish or maybe a drizzle over top instead of the pool beside would help make it feel more included.

LoneGansel,

It’s 2 chilis in adobo, 1 clove garlic, and grapeseed oil blended together until emulsified

LoneGansel, (edited )

No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn’t congeal into a ball of pasta.

LoneGansel,
  • Remove 50-75 grams nduja from its casing and add to a cold sauce pan
  • Raise the temperature of the pan to medium and begin rendering the fat from the sausage
  • Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
  • Dice and add 1/4 onion to the pan
  • Once onion begins to sweat, add diced garlic
  • Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
  • Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
  • Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
  • Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
    • Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
  • Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
  • Boil 1 serving orzo in saltwater (less water is better)
  • Remove chicken from pot and shred with a fork before returning to the pot
  • Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
  • Cook until water reduces and sauce thickens
  • Add 1 cup sauce to pasta and stir to combine
  • Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!
LoneGansel,

I added one. :)

LoneGansel,

It did not last long, that’s for sure. :)

LoneGansel,

Appreciate the feedback. I noticed it after I had finished eating and was reviewing pictures. Nothing could be done at that point.

LoneGansel,

Appreciate it! And thank you for always being so helpful and giving feedback. Despite the down votes you’re getting what you said is 100% accurate.

LoneGansel,

Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.

I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I’m not playing iron chef every meal. I don’t deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I’m making. And since I didn’t have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.

I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.

LoneGansel,

Meh, it’s whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)

LoneGansel,

Thank you for always giving such detailed and useful feedback! It’s thanks to you and others pushing me to be better that makes these dishes a reality. :)

LoneGansel,

https://lemmy.world/pictrs/image/35811b49-dba7-425a-8db3-5d88da69b446.jpeg

https://lemmy.world/pictrs/image/b84a7649-bbf7-4845-96f1-5739e6a2ee7a.jpeg

LoneGansel,

Not yet, but considering the cost of the imported stuff, I think I will be making it at home haha.

LoneGansel,

That wikipedia article details at least a half dozen different food items using the same name, some of which aren’t even pasta. And the German page for the term uses this pasta shape as one of their three default pictures.

Everyone’s idea of strozzapreti is right apparently!

LoneGansel,

Thanks you! It was some effort to make from scratch but it was really enjoyable.

LoneGansel,

Appreciate the kind words! It’s so interesting to me the impact that plating has on the appeal of a dish. We really do eat with our eyes, haha.

LoneGansel,

It’s just a fancy word for salting the meat and leaving it to air-dry in the fridge. I put mine on a wire rack so the excess moisture drips away.

LoneGansel,

It’s absolutely ispired by his dish, but simplified. This was only one thigh and breast of the chicken and didn’t include using the skin. I need to cook single servings since I just make these for myself.

Appreciate the plating compliments too! That’s my biggest focus lately. The jus was on the side but should be visible in the second picture I included.

LoneGansel,

Haha thanks; I wish I had a setup that nice but I’m just a home cook.

These sorts of dishes come together in about an hour with some preplanning. Once the ballotine is in the oven you’ve got enough time to do nearly everything else, then while it’s resting you get the plating worked out. If you can roll a cigar and have a mayo lid handy you can make this no problem.

LoneGansel,

I appreciate this comment quite a bit. I make meals for myself and try to have fun with things and see what options exist for me at my current skillset.

Do I want to eat like an elf every day? Absolutely not, I’d starve or be chained to my stove all day. But is it fun to know how to do the fancy plating for special occasions? Definitely.

LoneGansel,

Thank you for the compliments and critique! I never realized how unlevel my floor and/or table were until I poured this jus haha. It all rushed down to one side and saturated the puree, allowing it to break the dam before I could correct.

LoneGansel,

Conchiglie are the best pasta for creamy sauce! Looks great.

LoneGansel,

Thanks. I’m trying to do a bit more with my presentation. There’s a balance between pretty and not enough food and this teeters right on the edge of that in my opinion.

LoneGansel,

It broke when I flipped things but it was still jammy inside! Next time I think I’ll toast one side of the bread, flip it, then break my egg in and cook things covered so I’m not having to flip things.

LoneGansel,

Thank you!! It’s from the country sourdough loaf I posted yesterday!

LoneGansel,

Yeah considering the effort I’ll end up just making a poached egg on toast the next time around. I can punch circles out of toast and be fancy without sacrificing flavor.

LoneGansel,

Thank you! I have spent a lot of time and energy learning how to get my loaves how I want them. Lots of surface tension and lots of lamination help to get the insides and outsides of the loaves to look like this.

LoneGansel,

Thanks for being so kind! Prepping bread so it comes out of the oven first thing Monday morning is one of the little things that helps me start the week on the right foot.

LoneGansel,

Thank you, and you’re correct! I use the Tartine recipe ratios as a base but I have my own workflow that lets me get things done with about half the kitchen time.

LoneGansel,

Thank you for the comment! This was what I was trying to comment but couldn’t find the right words.

Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce.

LoneGansel, (edited )

Thank you so much for the feedback and resource! Plating pasta is something I’m slowly working on improving as I get better tools for the job.

There was no broken pasta, but it was just barely al dente. The strands still had enough body that the ends were able to resist gravity, but I do think that proper plating will help me soften the overall shape and help me avoid that spiky profile that makes it look like I committed the ultimate pasta sin. :)

LoneGansel,

Arepas might be a good substitute to keep the cornbread flavor while swapping the cake texture for flatbread. You’ve given me a new idea to try for next time! :)

LoneGansel,

Thank you! It was a great quick lunch.

I like kimchi in recipes where a bit of pickle would already be welcome. The crisp texture and dual acidic and spicy flavors makes it fat’s best friend. Especially gooey cheese.

LoneGansel, (edited )

Ingredients:

  • 2 large slices of sourdough bread
  • 1 cup shredded cheese
    • I used provolone, gruyere, and sharp cheddar
  • 1/2 cup napa cabbage kimchi
  • 4 slices thick-cut bacon cut into 8 strips
    • Streaky/belly bacon is preferred over back/Canadian

Directions:

  • Add the bacon strips to a cold pan before bringing the pan up to medium heat
  • Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time)
  • Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them
  • Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes)
  • Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese.
  • Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich
  • Press the sandwich with a weight or a spatula and cook until the cheese has completely melted
  • Remove from pan, cut in half diagonally, plate, and enjoy!
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