for a while now , Ive been working w One Pot
Pasta + dishes. I eat the Combo out of the pot.
back when I visited my Buds at TJ's . esp the wine department
Id add some Shrubbery to this dish. I may not chose to do that for a while .
I have a supply of Broadbent " ends " : Bacon , Ham hocks , reg ham and premium ham
I have a supply of ' smaller pasta ' the kind that would fit easily in my One Pot technique
this you have seen before : Turkey Ragu home made in the pasta you see above . WindowSIll green onion tops
as you can see , this was from a while ago , as I was quite generous w the G.O.Tops.
currently , I Top'd up my supply of SoupBase // Minors stock bases. including two
https://www.soupbase.com/RC-Ham-Base-Low-Sodium-No-added-MSG-9-oz/productinfo/CLSHB/
I have plenty of Porky Smoked products , so added the lower salt ham base to the pasta water :
not the most dynamic pic , but I added a tsp + of the Ham soup base to the water I planned to cook the
pasta in. they say salt the water ? I used this instead , not too much.
I just cover the pasta w water , in this case w the dissolved Ham Base .. when it boils , add the pasta
you have to stir it from time to time so it doesn't stick. I leave the cover off , the water level drops down a bit over
the cooking time. remember I used just a tad of the ham base , exogenous commercial salt is not my co-pilot these days
less is better , and over time I feel my taste buds now taste things , rather than '' burn ''
with those commercial doses of salt.
the finished Pot w some green onion tops I still have :
healthy does of Broadbent bacon ends , I finely diced , soaked in cold water , and sautéed so there was some bowning
on the bottom of the bacon ends , but also some back bits w fat that was not crunchy the obligatory beaten egg
on the pasta alone while pipping hot , and the last of my Fz peas , thawed in cold water , drained and
added ' at room temp ' , not cooked
it turned out by chance , that the pasta liquid , decanted
in two aliquots was completely absorbed by the pasta before eating
and the flavor of this dish was fantastic. the addition of a little flavor to the pasta cooking water
made a fine difference to the completed dish
that's the addition I wanted to add for this type of dish.
and mention here.
Tj's table Red , 6 years in the basement Cellar Cave
was a very nice addition. 10 bottles of the TJ's to go !
