Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by Lolita1x2

And here it is: tonight's incarnation of our Fettuccine alla Carbonara.
I topped my plate only with some chopped mushrooms and black pepper.
It turned out great! The appropriate amount of creaminess.
And the whole family enjoyed it.
Bacon does make everything better!

Attachment 197215

You know......vanilla ice cream with maple syrup and a little crumbled bacon is really awesome..........just sayin. Looks great .

Originally Posted by Nightblade

You know......vanilla ice cream with maple syrup and a little crumbled bacon is really awesome..........just sayin. Looks great .

That sounds absolutely amazing! I have a guy I traded some razor repair work for maple syrup his family makes - I will definitely have to try this! Thanks!

Physically I'm back enough to do some light cooking. My jacked up ankle it complaining about it but my stomach is quite happy with it all. I may pay for this little stand up routine but I'm hoping it's worth it. Besides, it's Easter weekend and to not eat lamb is practically a sin.

Originally Posted by OCDshaver

Physically I'm back enough to do some light cooking. My jacked up ankle it complaining about it but my stomach is quite happy with it all. I may pay for this little stand up routine but I'm hoping it's worth it. Besides, it's Easter weekend and to not eat lamb is practically a sin.

The lamb looks terrific! Is that Buffalo Trace I see in the background?

Originally Posted by Leatherstockiings

The lamb looks terrific! Is that Buffalo Trace I see in the background?

Yes that's for after dinner. My cluttered 'bar' is more or less all over the dining room table. It's embarrassing.

As stated above, easter without lamb is indeed a sin
Here's a pic of my prep for tonight.
A leg of lamb, infused heavily with rosemary, garlic Himalayan salt and freshly ground black pepper.
All placed on a bed of onions and carrots.
This will be left in the oven for about 3 hours.

We'll serve that with fresh vegetables and potatoes gratinated in double-cream with a hefty lid of Italian cheese on top..
The sauce will be a red wine induced reduction from the remains of the pan while the lamb rests.

I failed tonight and it hadn't happened in a long time so it's a notable bummer.
I made pasta and it came out surprisingly bland
The pasta itself is decent, the fancier version of the store brand and I have it all the time so that's not the problem - cooked it just right as well. The problem was the sauce. Onion, garlic, haddock, wine (vermentino), fire roasted crushed tomatoes (muir glen), few artichoke hearts for good measure. Cooked it in the cast iron skillet the fish was great texture and all, so it should've come out good yet it tasted bland
The two things I messed up was going very light on the oil and forgetting to salt the pasta water until half way through and didn't add salt to the sauce so it wasn't salty at all, but I didn't 'miss' salt in it I missed 'flavor'.

Oh well, I'll try it again some time with good amount of oil and salt and see if that will fix it.

Originally Posted by gugi

I failed tonight and it hadn't happened in a long time so it's a notable bummer.
I made pasta and it came out surprisingly bland
The pasta itself is decent, the fancier version of the store brand and I have it all the time so that's not the problem - cooked it just right as well. The problem was the sauce. Onion, garlic, haddock, wine (vermentino), fire roasted crushed tomatoes (muir glen), few artichoke hearts for good measure. Cooked it in the cast iron skillet the fish was great texture and all, so it should've come out good yet it tasted bland
The two things I messed up was going very light on the oil and forgetting to salt the pasta water until half way through and didn't add salt to the sauce so it wasn't salty at all, but I didn't 'miss' salt in it I missed 'flavor'.

Oh well, I'll try it again some time with good amount of oil and salt and see if that will fix it.

The thing about salt though is if you add just the right amount while cooking it will bring out all the other flavors without being to salty

@ Birnando.....Hope we get and after Pic of that puppy?? Where's a drool emoticon when ya need it.

Originally Posted by cosperryan

The thing about salt though is if you add just the right amount while cooking it will bring out all the other flavors without being to salty

Agreed; salt is both an enhancer and a flavor of its own. For things that should not be salty, add a little at a time, then taste and add some more, and (this is the tricky bit) stop just before you can actually taste the salt. Things usually take more salt than one would expect before reaching that point.