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OFFICIAL THREAD: General Cookery and Discussion

HORNS

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As long as you call it rapeseed oil, he’s all for it.
 

Lizard23

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Cooked with the kids - rigatoni alla vodka and swedish meatballs.


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WestLinn

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In the last couple of years I’ve befriended a cast iron reseller who sells out of his trailer in the WMT parking lot near me. Some time ago he had the 11“ Griswald so I picked that out for a present from the wife. I then asked him to score be a smaller one and he found me the 6.5”, it’s a Chicago casting model I guess. The 11” was $110 but he let me have the 6.5” for $20. I just like them because they are chromed and look unique. Terry is a good old boy and is fun to talk to about the history of these things. He had a single pour spout version the other day which dates it to pre 1885 (I think) since makers started adding the second pour spout after that. I got to know him as I was looking through his items and he had a cast iron krumkakke maker and had no idea what it was. It was from a foundry in Minnesota due to all the Norwegian folks from around there.
 

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Piobaire

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Made a delicious chicken marsala last night and plated it with cacio e pepe in a saturn bowl. It was effing delicious but basically brown food doesn't photograph well.
 

WestLinn

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Made a delicious chicken marsala last night and plated it with cacio e pepe in a saturn bowl. It was effing delicious but basically brown food doesn't photograph well.
Cacio is a bit tricky, I tend to go with easier pasta dishes.

Its just the boy son and me these next few days as he works is comp science internship from home. On a recent video, Chef John showed how to use rice paper wraps so I grabbed some yesterday and made lettuce wraps but in a rice paper shell rather than lettuce and rolled them like a burrito. More experimenting is needed to optimize the stability of them but all in all they were good. I need my basil plants to regrow now before I make it again.
 

otc

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In the last couple of years I’ve befriended a cast iron reseller who sells out of his trailer in the WMT parking lot near me. Some time ago he had the 11“ Griswald so I picked that out for a present from the wife. I then asked him to score be a smaller one and he found me the 6.5”, it’s a Chicago casting model I guess. The 11” was $110 but he let me have the 6.5” for $20. I just like them because they are chromed and look unique. Terry is a good old boy and is fun to talk to about the history of these things. He had a single pour spout version the other day which dates it to pre 1885 (I think) since makers started adding the second pour spout after that. I got to know him as I was looking through his items and he had a cast iron krumkakke maker and had no idea what it was. It was from a foundry in Minnesota due to all the Norwegian folks from around there.
Wild, I don't think I've ever seen chromed cast iron before!
 

Lizard23

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Made a delicious chicken marsala last night and plated it with cacio e pepe in a saturn bowl. It was effing delicious but basically brown food doesn't photograph well.

Two of my favorites - I will let the fact that you served them on the same plate slide :)
 

WestLinn

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Wild, I don't think I've ever seen chromed cast iron before!
You can find them on eBay. They aren't nearly as common as the traditional black versions but it's not as if they are super rare. Prices are all over the place, so I don't know if I paid too much or got a bargain. I'm happy to give Terry some profit, the guy does this as a side business, and I don't think his main job is overtly lucrative. He actually moves a lot of merchandise so his prices must be good.
 

mhip

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Cacio is a bit tricky, I tend to go with easier pasta dishes.
I had a video from the kitchen of Rosciolo in Rome where the cook showed how he did it, can't find it.
Immersion/wand blender to whip up the Pecorino cheese with the pasta water into a perfect paste. Then just mix it in with the pasta.
Works like a charm...
 

WestLinn

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I had a video from the kitchen of Rosciolo in Rome where the cook showed how he did it, can't find it.
Immersion/wand blender to whip up the Pecorino cheese with the pasta water into a perfect paste. Then just mix it in with the pasta.
Works like a charm...
I think I’ve seen vids on YouTube similar to this. I think this interaction may have inspired me to try that and see how it comes out. My favorite pasta sauce is one that I had at our favorite Italian restaurant when we lived in Chicago, Roseangelis. We were poor then and couldn’t go out often since I was in school, but the few times I went I always got ravioli with a cream sauce that had gorgonzola, walnuts and grapes. I’ve made it on my own without a recipe and it’s as good as I remember. If I can make it well, I can guarantee that most folks on here can make it.
 

WestLinn

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Wild, I don't think I've ever seen chromed cast iron before!
Terry was out selling again today and had two more chromed ones but also had a nickel plated one. He offered it to me for $100 And it is well worth that but I don’t need to keep accumulating things. It’s a Wagner, not Griswald, and the bottom was factory finished so smooth it was like Teflon. If I see him again and he still has it I’m buying it. My kids never have to buy any pots and pans that’s for sure, just grab from the kitchen drawers and pantry.
 

brokencycle

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I think I’ve seen vids on YouTube similar to this. I think this interaction may have inspired me to try that and see how it comes out. My favorite pasta sauce is one that I had at our favorite Italian restaurant when we lived in Chicago, Roseangelis. We were poor then and couldn’t go out often since I was in school, but the few times I went I always got ravioli with a cream sauce that had gorgonzola, walnuts and grapes. I’ve made it on my own without a recipe and it’s as good as I remember. If I can make it well, I can guarantee that most folks on here can make it.

As someone who loves walnuts, I always feel disappointed by pasta with walnuts. I don't know why. Maybe I expect too much.
 

double00

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I think I’ve seen vids on YouTube similar to this. I think this interaction may have inspired me to try that and see how it comes out. My favorite pasta sauce is one that I had at our favorite Italian restaurant when we lived in Chicago, Roseangelis. We were poor then and couldn’t go out often since I was in school, but the few times I went I always got ravioli with a cream sauce that had gorgonzola, walnuts and grapes. I’ve made it on my own without a recipe and it’s as good as I remember. If I can make it well, I can guarantee that most folks on here can make it.

tbh I prefer walnuts on the side with some blue cheese or gorgonzola and vinaigrettte , maybe some pears ... likewise in school we had a fave Italian spot in Santa Barbara for date nights . the place is still there (pascucci's) but they don't have the walnut gorgonzola salad on the menu anymore . we used to split a tre formaggio penne dish ( still on the menu ) and that salad . really great spot .
 

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