What did you eat last night for dinner?

[foodguy]



I actually prefer the raw version by now. Packs a bit more punch and is even more true to the ingredients. Anyway, I love both versions of the dish. Still have to try Marcella's version with fresh tomatoes and basil (iirc).

actually that's what we had for dinner monday night. simplest pasta ever: spaghetti, garden tomatoes, basil, olive oil and garlic. the secret is macerating the tomatoes, garlic and salt for 10 minutes while the pasta is cooking, to draw out the tomato juices.

 

[mgm9128]

 

[b1os]



actually that's what we had for dinner monday night. simplest pasta ever: spaghetti, garden tomatoes, basil, olive oil and garlic. the secret is macerating the tomatoes, garlic and salt for 10 minutes while the pasta is cooking, to draw out the tomato juices.

Had it for lunch. Delicious.
And carbonara for dinner. Didn't have this in ages. Perfect amount of egg, olive oil, guanciale and pepper. So ******* great.

 

[t3hg0suazn]

actually that's what we had for dinner monday night. simplest pasta ever: spaghetti, garden tomatoes, basil, olive oil and garlic. the secret is macerating the tomatoes, garlic and salt for 10 minutes while the pasta is cooking, to draw out the tomato juices.

Thank this thread. I also had this today for lunch. I was worried the garlic would be too spicy in the raw version, but everything worked together wonderfully. This is just a great example of good tasting simple food.

 

[Piobaire]

Followed FG's advice. Super hot grill, two minutes a side.

 

[Piobaire]

Lazy day and just smoking some pork loin country style ribs.

 

[GraphicNovelty]

Momofuku sous vide short-ribs. Recipe here. Upped the Sous vide time to 72 hours (because why not?), no pickled carrot and daikon and i decided to sprinkle with some chopped scallions.

Next time i'm going to serve it with some ssamjang, kimchi and rice in a more classic Korean bbq style. Other than that, I bow to David Chang's genius .

 

[indesertum]

Koreans don't eat braised short rib as ssam cuz it's always in a soup or broth. Sounds messy but also sounds like it'd be good

 

[GraphicNovelty]

It's less a braised short rib and more a big Kalbi steak (made tender by the sous vide process

 

[foodguy]



Followed FG's advice. Super hot grill, two minutes a side.

looks perfect piob

 

[Piobaire]

Thanks, FG!

Really a melt in your mouth cut and so quick and easy to prepare.

 

[mgm9128]

 

[foodguy]



gorgeous. you're really killing it. naturalistic but still well composed.

 

[mgm9128]

Thanks. I've learned to let things flow.

Black prince tomato, from my garden, with vanilla and lime

 

[b1os]

Bruschette con fave (with onions, garlic, lemon juice, olive oil, s&p, piment d'Espelette, parsley)

Rigatoni napoletani, fave, Parmigiano, guanciale+pancetta, tomatoes, parsley