There are like 1,000 people in this community daily. You're trying to troll me not because it'll make other people laugh at my expense but to get someone to interact with you. What a sad life you live. Goodbye.
LoneGansel
joined 2 years ago
Want to maybe add some context to why you wrote some prayer on my post like a grandmother on Facebook?
It's always either Cajun or Creole, yes, but those aren't quite interchangeable terms. Creole developed in the cities and therefore had larger access to ingredients and influences abroad while Cajun cooking used ingredients that were available to the country people.
Since this has tomatoes, it's not considered Cajun. The fact that I used shrimp instead of crawfish might be enough for people to consider it Creole as well.
Thank you! I stole the idea from Chef Jean Pierre on Youtube. This is his recipe.
They came out very tasty and macro shots are my favorite! :)
Most of that juiciness comes from a 2 day dry brine in the fridge. I season salt, pepper, paprika, and turmeric with powdered garlic and onion.
Yep, on a Google Pixel 7. I do run into issues with it not loading the photo for a while, but normally if I wait for the image to appear before hitting "Ok" it seems to post the image. If I'm too impatient though it doesnt upload and just posts a null link.
Kenji Lopez-Alt has all of the traditional Roman pasta dishes on his YouTube channel. Definitely worth the watch, along with Ethan Chlebowski's Cacio e Pepe video to get a better understanding of how these cheese sauces work.
Thanks for the compliment, I use connect too! That screenshot is exactly how it appears on my end when I'm formatting the post, so maybe us using the same app is what's driving it?
With a setup like that you should be able to get it happening with some practice! Mine was done in a carbon steel skillet on an electric stove top, but the pan is so cramped I can't do more than a single serving at a time.
Thank you! It was very tasty.
Ginger, garlic, scallion, carrot, onion were cooked in the rendered beef fat. Before I dropped the veggies I infused the oil with gochugaru and peppercorn.
Thank you! It's a process of pan-cooking pasta where you reduce the water into the pasta to cook it instead of boiling it in water then draining it.
I parboiled my fresh fettuccine before adding it to a pan of rendered guanciale fat that was spiced with Calabrian chilis and peppercorn. I tossed the shrimp shells into the boiling starch water, then ladled that seafood stock over my pasta until it was cooked. The result is a very light, spicy oil sauce that is readily soaked into the pasta.