That looks amazing, Martin! The only thing I like better than fish is mushrooms! :thumbup: .. combine both and it's THE perfect dish!
That looks amazing, Martin! The only thing I like better than fish is mushrooms! :thumbup: .. combine both and it's THE perfect dish!
Gah! I keep forgetting about this thread every time I cook. I made easy BBQ ribs last week with mashed potatoes and peas
Breakfast
Eggs on toast with mushrooms and onions
So simple and SO delicious! :thumbup:
Breakfast
Eggs on toast with mushrooms and onions
With a little help, I'm going to make some chicken, and sausage gumbo. This is the before shot.:rockon:
I guess poverty sucks no matter how it's served up?Genovese Beef and Onion Ragu with Rigatoni.
Been anxious for the weekend to try this recipe from Cook's Illustrated. It's an old Italian recipe from times of poverty, before Columbus and his cronies brought tomatoes back from the New World. It uses 1.25 lbs beef but 2.5 lbs of onions! There's some science involved with this recipe; onions give off something called propanethial-S-oxide, which has sulfur in it (and mixes with the moisture in your eyes to form sulfuric acid, now you know). If its heated above 300 degrees (as in sauteed) it forms other compounds, turns brown, and sweet. But, if it is mixed with water at the boiling point, it forms 3-mercapto-2-methyl-pentan-1-ol (MMP for short). This particular compound takes like… beef broth! The water is necessary, when they tried making this without any water (depending only on the onion's moisture) the dish was actually less savory. It also has 2 oz each of pancetta and salami, carrot and celery, tomato paste, white wine, marjoram and Romano cheese.
The house smells great as it simmers in the oven.
EDIT: okay, I've had it over pasta now. Didn't take a pic as its an uninteresting brown/grey, and it didn't taste near as good as it smelled cooking. They can't all be diamonds, I guess.
Genovese Beef and Onion Ragu with Rigatoni.
Been anxious for the weekend to try this recipe from Cook's Illustrated. It's an old Italian recipe from times of poverty, before Columbus and his cronies brought tomatoes back from the New World. It uses 1.25 lbs beef but 2.5 lbs of onions! There's some science involved with this recipe; onions give off something called propanethial-S-oxide, which has sulfur in it (and mixes with the moisture in your eyes to form sulfuric acid, now you know). If its heated above 300 degrees (as in sauteed) it forms other compounds, turns brown, and sweet. But, if it is mixed with water at the boiling point, it forms 3-mercapto-2-methyl-pentan-1-ol (MMP for short). This particular compound takes like… beef broth! The water is necessary, when they tried making this without any water (depending only on the onion's moisture) the dish was actually less savory. It also has 2 oz each of pancetta and salami, carrot and celery, tomato paste, white wine, marjoram and Romano cheese.
The house smells great as it simmers in the oven.
EDIT: okay, I've had it over pasta now. Didn't take a pic as its an uninteresting brown/grey, and it didn't taste near as good as it smelled cooking. They can't all be diamonds, I guess.
I love gumbo, looking forward to the after shot :drool:
You had to get the knife in the shot now didn't you
No mate I was using the old electric one. We don't have mains gas out in the country.Nelly are you cooking on a wood stove ??