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  1. MokaPot

    Pasta shapes

    Angel hair pasta is a divisive pasta shape. Carla of Bon Appetit, who is Italian, disparages angel hair pasta. I would have to agree with Carla on angel hair. Too skinny for thick sauces (hard to get a good pasta to sauce ratio). If you want to make a chunky sauce, you've got big chunks plus skinny threads of pasta: not a good match. Angel hair is maybe easy to overcook because it's so skinny. Step away from the pot and boom, it's overcooked. I'm sure there are sauces that go well with angel hair, however. All of this is stated in good fun, in case it didn't come across
  2. MokaPot

    Lunch 2020

    Also, @KennethT, good idea to fortify before the flu shots. Who knows exactly how you're both gonna feel after the shots. Those potatoes look delicious. I could eat just the potatoes and be happy.
  3. MokaPot

    Pasta shapes

    I like the 365 (Whole Foods) brand pasta, specifically, fusilli. I like both the organic and the non-organic 365 pasta. Nice texture (has a chew) and not too thick. I cook it past al dente, probably. The package says it's a product of Italy, so there's that. Also, it's inexpensive. I do order penne (alla vodka) pasta at restaurants, but don't buy it for home use. Penne is too large / thick, in general, IMO. I also like pappardelle.
  4. Great photos, @shain. Looks absolutely delicious as well.
  5. Went to Catholic school (not Catholic, though) and the church put out a recipe book (plastic-bound, long gone) of parishioners' tried-and-true type recipes. When I was about 12 or 13, I made a lasagne from that recipe book. I don't think I've ever made a better lasagne. Those parishioners were not holding back on their recipes!
  6. @Shelby, there's something called "cowboy candy" (jalapeños) that are supposed to be really good. I haven't tried making it. It's called "candy," but is eaten as a pickle (with savory foods).
  7. MokaPot

    Breakfast 2020!

    Looks good, @Kim Shook. How did you get your scrambled eggs in those disc shapes?
  8. I subbed coconut oil (for a neutral oil) into a cake and my cake turned out dry. (Had made that cake before and it was not dry.) I always attributed it to the way coconut oil is semi-solid at room temperature. Maybe you had the opposite problem. Coconut oil can also be semi-liquid at room temperature. Maybe that's giving you the oily feel. (You said you subbed it for butter, which would be "solid" at room temperature.)
  9. IIRC, somebody did make these and did post photos of these (chocolate spheres, little marshmallows, etc., inside) on eGullet within the past few months. I've looked around on the threads and can't find the post now. I'll keep looking.
  10. Thanks, @Shelby. When you do the knife thing, do you blanche in advance? I'm guessing you could use a butter knife since you're using the back of the knife? Appreciate your help.
  11. The Red Weapons look really good. I don't always like tomato skins, so serious question: how would you peel those small tomatoes? Like the ones in the photo, below. They look like cherry tomatoes. Thanks in advance!
  12. Pretty amazing to get 2 gallons from 6 turkey necks (plus your vegetables).
  13. MokaPot


    Marsala sauce / gravy?
  14. The prices seem OK to me (Réunion), for what you're getting. Not something I could afford every day, but I would definitely try to support a place like that. That prosecco poached pear galette with hazelnut cream, raspberry crumb, and roasted hazelnut for $4.50 is what I'd eat there. Looks like a kouign amman.
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