***Official Cooking Discussion Thread*** (1 Viewer)

[NewlyRetired]

Would you guys prefer a range or separate double hung ovens and cook top?

If I go range, what do you guys feel about the 36 inch models? I think I like this size (ignore the brand and model, just using this as an example)

http://www.vikingrange.com/consumer/product/products/cooking/freestanding-ranges/professional-ranges/custom-gas-self-cleaning-sealed-burner-ranges/36--sealed-burner-self-cleaning-gas-range---vgsc

 

[Tiger Fan]

Oversized dishwasher is a great call

 

[Megla]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

Oversized dishwasher, copper sinks, granite tops and tile backsplash, lots of counter space and a center Island with seating on 2 sides that also holds that oversized dishwasher. Hands free facets, a bamboo cutting board at least 3ft by 3ft located near the sink, double ovens, seprate freezer, under counter sterio, microwave, tv, magnatic knife strips, trash compactor and lasty a cieling fan or two.

nice grouping. Let me ask some specifics

1) What makes a copper sink better? Is it just looks?

2) Would you prefer the bamboo cutting board integrated into the counter top or is that just something I should pull out?

3) Sink in center island?

1. 2 major reasons are looks and bacteria cant live long in them. Also they never rust

2. Ideally I would have it built in to the counter, but only if it went well with the counter tops, dark granite might not work. If not flush with the rest of the counter top then I would dedicate a place for it to stay as a counter top cutting board, I would never put it away. I suppose some sort of draw config where you can just pull it out and push it back in would work also but for me as much as I use it it has to stay out, too much of a hassle trying to put that heavey a$$ thing away.

3. This would be Ideal and if the island was big enough I would have one side of the sink, I'd prefer left, as the bamboo cutting board

 

[NewlyRetired]

Oversized dishwasher is a great call

Tell me the benefits.

The kitchen will primarily be designed just to support wife and myself. Even with 3 of us now in housem our normal dish water seems more than adequate.

 

[Megla]

Oversized dishwasher is a great call

Tell me the benefits.

The kitchen will primarily be designed just to support wife and myself. Even with 3 of us now in housem our normal dish water seems more than adequate.

I tend to entertain a lot and use large pots, cookie sheets, pyrex glassware and skillets not to mention crock pots and I go through a lot of stemware/glasses so that is why I would love to have one.

 

[Mr. Ected]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

First one off the top of my head.

Think about the size of your sink. I have a double, nice and deep, but I can't get anything large in it in order to wash it. Isf you must have a divided one, 1/4 - 3/4 is far better than 50-50.

OK lets talk sinks.

I have seen some kitchens with two sinks, a smaller one on the island which I assume would be more for food prep and then a bigger one for cleaning dishes.

I kind of like that setup but have never used it. Do you think something like that would be useful?

And why "must" you have a divided sink? I have never used a divided sink before and unsure what the benefits are.

I think originally the benefits of a divided sink were for washing, one with soapy water, one for rinsing. I would like the separate sink on the island, might also be nice for bartending at a party.

One thought on that is whether sink on the island would have a disposal. I would think it would be necessary because of chopping debris. But two disposals aren't going to break the bank.

Another thought if you are going from scratch on a layout is to make the kitchen central. This allows for cooking and such while a party is going on, or even allowing you to watch football and jump in and check on something easily. My folks kitchen in their townhouse is tucked in a back corner, and my mother is completely disconnected from the rest of the house when she is in there.

 

[NewlyRetired]

[

Another thought if you are going from scratch on a layout is to make the kitchen central. This allows for cooking and such while a party is going on, or even allowing you to watch football and jump in and check on something easily. My folks kitchen in their townhouse is tucked in a back corner, and my mother is completely disconnected from the rest of the house when she is in there.

Agreed. The house we want to build is going to be small so the kitchen will be the central point. No dining room . Just a nice sized eat in kitchen.

 

[Tiger Fan]

Oversized dishwasher is a great call

Tell me the benefits.

The kitchen will primarily be designed just to support wife and myself. Even with 3 of us now in housem our normal dish water seems more than adequate.

I tend to entertain a lot and use large pots, cookie sheets, pyrex glassware and skillets not to mention crock pots and I go through a lot of stemware/glasses so that is why I would love to have one.

 

[Tiger Fan]

[

Another thought if you are going from scratch on a layout is to make the kitchen central. This allows for cooking and such while a party is going on, or even allowing you to watch football and jump in and check on something easily. My folks kitchen in their townhouse is tucked in a back corner, and my mother is completely disconnected from the rest of the house when she is in there.

Agreed. The house we want to build is going to be small so the kitchen will be the central point. No dining room . Just a nice sized eat in kitchen.

We did this in our house and I love it b/c we entertain a good bit. We have a huge rectangular island, which is awesome, but we only have a "lip" over one of the sides of the island; so you can only really comfortably sit on that side....it would have been nice to have the option to swing the stools around and sit on both sides when we wanted more of a "traditional" table setting.

 

[Wingnut]

I didn't cook this but I had to share the pic. This past Monday I showed up to a work meeting in Alabama and the boss had this cooking:

http://i.imgur.com/ygSoBrT.jpg

It was stuffed with garlic, onions, lemongrass and a few other things to give it amazing flavor....his Filipino wife and her friends made a bunch of Filipino sides to go with it, including lumpia that was to die for...it was one of the best meals I've ever had, and I tried some dishes I've never seen let alone tasted before.

 

[bierfiend]

kitchen:

duel climate wine storage

a flat top (griddle)

island

i am on the fence about a deep frier

give yourself enough room to prep (counter space)

 

[Binky The Doormat]

gas stove - more "walking/manuveuring" room between cabinets and cooktops than you think (if you can afford it), built in under counter microwave, extra large fridge, large walk-in pantry, roll outs in the cabinets underneath.

 

[John Bender]

How long can I marinate shrimp in an acid base marinade before I basically ceviche it?

I want to grill the shrimp tonight but want to marinate it first.

How long? 8 hours too long?

 

[RBM]

How long can I marinate shrimp in an acid base marinade before I basically ceviche it?

I want to grill the shrimp tonight but want to marinate it first.

How long? 8 hours too long?

I think so. I never marinate shrimp for more than 40-45 mins.

 

[crush304]

How long can I marinate shrimp in an acid base marinade before I basically ceviche it?

I want to grill the shrimp tonight but want to marinate it first.

How long? 8 hours too long?

I think so. I never marinate shrimp for more than 40-45 mins.

for shrimp i usually brine for 30 minutes and the put the flavor on right before grilling or right and the end if pan searing

 

[Binky The Doormat]

How long can I marinate shrimp in an acid base marinade before I basically ceviche it?

I want to grill the shrimp tonight but want to marinate it first.

How long? 8 hours too long?

I think so. I never marinate shrimp for more than 40-45 mins.

for shrimp i usually brine for 30 minutes and the put the flavor on right before grilling or right and the end if pan searing

He's cookin' it. Yes - all I have seen says all day and/or overnight for ceviche. Haven't done it but planning on it soon.

 

[NewlyRetired]

Does anyone have a Hot and Sour Soup recipe they could recommend? Looking online there are so many variations I don't know where to start.

 

[Tiger Fan]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

 

[Ramsay Hunt Experience]

Does anyone have a Hot and Sour Soup recipe they could recommend? Looking online there are so many variations I don't know where to start.

I always wing it. I think there a few non-negotiable items for Hot & Sour soup, though. You need chili paste. You need rice vinegar (for the hot and sour respectively). You need the egg. You need firm tofu. And you need wood ear or cloud ear mushrooms (I hate recipes that just use white button mushrooms).

Whether you want protein (pork) or to bulk it out by adding cabbage (I often do) is up to you. Same with corn starch. It won't feel like what you get from a Chinese restaurant without it, but the soup will still be delicious.

 

[NewlyRetired]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?

http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

 

[NewlyRetired]

Does anyone have a Hot and Sour Soup recipe they could recommend? Looking online there are so many variations I don't know where to start.

I always wing it. I think there a few non-negotiable items for Hot & Sour soup, though. You need chili paste. You need rice vinegar (for the hot and sour respectively). You need the egg. You need firm tofu. And you need wood ear or cloud ear mushrooms (I hate recipes that just use white button mushrooms).

Whether you want protein (pork) or to bulk it out by adding cabbage (I often do) is up to you. Same with corn starch. It won't feel like what you get from a Chinese restaurant without it, but the soup will still be delicious.

Is your base chicken broth or something else?

 

[Ramsay Hunt Experience]

Does anyone have a Hot and Sour Soup recipe they could recommend? Looking online there are so many variations I don't know where to start.

I always wing it. I think there a few non-negotiable items for Hot & Sour soup, though. You need chili paste. You need rice vinegar (for the hot and sour respectively). You need the egg. You need firm tofu. And you need wood ear or cloud ear mushrooms (I hate recipes that just use white button mushrooms).

Whether you want protein (pork) or to bulk it out by adding cabbage (I often do) is up to you. Same with corn starch. It won't feel like what you get from a Chinese restaurant without it, but the soup will still be delicious.

Is your base chicken broth or something else?

Chicken broth.

 

[Tiger Fan]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?

http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

I found this - http://zenofbbq.files.wordpress.com/2012/08/dsc00464.jpg

 

[NewlyRetired]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

I found this - http://zenofbbq.files.wordpress.com/2012/08/dsc00464.jpg

Oh country style ribs!

Ok, first these are not ribs.

Second, they can be a little tough tenderness wise. I do them two ways:

1) sliced thin and then used in stir fry, something like this

http://www.food.com/recipe/sichuan-stir-fried-pork-in-garlic-sauce-cooks-illustrated-487082

2) cut into chunks, browned and then braised in a sweet bbq sauce cut with apple juice with onions and bell peppers. All in a dutch oven at 350 for about 2 hours

 

[Tiger Fan]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

I found this - http://zenofbbq.files.wordpress.com/2012/08/dsc00464.jpg

Oh country style ribs!

Ok, first these are not ribs.

Second, they can be a little tough tenderness wise. I do them two ways:

1) sliced thin and then used in stir fry, something like this

http://www.food.com/recipe/sichuan-stir-fried-pork-in-garlic-sauce-cooks-illustrated-487082

2) cut into chunks, browned and then braised in a sweet bbq sauce cut with apple juice with onions and bell peppers. All in a dutch oven at 350 for about 2 hours

thx

 

[E-Z Glider]

lately ive been making salmon and using a dijon/brown sugar glaze. pretty simple and very good.. actually making it again tonight with some mussels in garlic wine and shrimp scampi over linguini

I do salmon with Dijon sauce quite a bit. Bake salmon, and while its cooking, reduce some cream on stove, add some Dijon to it, and add a squeeze of fresh lemon juice.Here's some I made last week. The sauce was thicker than i usually make it, but I didnt have any more cream to thin it out...I kind of threw the plate together so it's not the prettiest, but it was still tasty nonetheless.

http://i.imgur.com/GKEJdqZ.jpg

Made a dijon/cream/butter/lemon sauce for salmon the other day based on this post and my picky-eater daughter loved it. She doesnt eat fish of course, but she loves it on rice and asks for it all the time now. Just made some this morning for her lunch today.

 

[Jules Winnfield]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?

http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

I found this - http://zenofbbq.files.wordpress.com/2012/08/dsc00464.jpg

Slow Cooker with some Sauerkraut

 

[VA703]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?

http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

I found this - http://zenofbbq.files.wordpress.com/2012/08/dsc00464.jpg

Slow Cooker with some Sauerkraut

put some rub on them and toss on the grill

 

[Redwes25]

Would you guys prefer a range or separate double hung ovens and cook top?

If I go range, what do you guys feel about the 36 inch models? I think I like this size (ignore the brand and model, just using this as an example)

http://www.vikingrange.com/consumer/product/products/cooking/freestanding-ranges/professional-ranges/custom-gas-self-cleaning-sealed-burner-ranges/36--sealed-burner-self-cleaning-gas-range---vgsc

Do you entertain and do complex dishes? I personally would love a french top but would be overkill in most cases.

 

[NewlyRetired]

Would you guys prefer a range or separate double hung ovens and cook top?

If I go range, what do you guys feel about the 36 inch models? I think I like this size (ignore the brand and model, just using this as an example)

http://www.vikingrange.com/consumer/product/products/cooking/freestanding-ranges/professional-ranges/custom-gas-self-cleaning-sealed-burner-ranges/36--sealed-burner-self-cleaning-gas-range---vgsc

Do you entertain and do complex dishes? I personally would love a french top but would be overkill in most cases.

No to both questions.

 

[Tiger Fan]

Picked up some boneless pork loin ribs at the store. Any ideas for recipes?

I am unfamiliar with that cut. Are you sure it is a "loin rib? Rib cuts tend to be separate from loin cuts, at least up where I am from.

What does it most look like in this picture?

http://www.johnstons.ca/wp-content/uploads/2011/03/Pork-Cut-Chart.jpg

I found this - http://zenofbbq.files.wordpress.com/2012/08/dsc00464.jpg

Slow Cooker with some Sauerkraut

put some rub on them and toss on the grill

Was planning on doing something more elaborate with these, but I got home 2 hours late...so this is basically exactly what I did:

• Used a chipotle rub (had it in the pantry)
• Turned the grill on high until 350
• Put the "ribs" on grill for 5 minutes
• Turned for another 5 minutes
• Brushed on some BBQ sauce and let it carmalize
• Done

Pretty simple and not too bad

 

[Wingnut]

My sister brought me a pack of venison steaks from Michigan in February...I pulled it out of the freezer yesterday and was shocked to find it was back strap (tenderloin) medallions. Cooked it up a few minutes ago. Fed myself and a couple friends. Simple preparation, just a little salt and pepper and sear in a hot pan in butter/olive oil for a minute each side and let rest for 4 minutes before serving. I made oven roasted parmesan potatoes and sauteed zucchini to go with it. Fantastic!!

http://i.imgur.com/XRxjKGp.jpg

The Michigan variety of venison is so good. Such great flavor and tender as can be.

 

[Binky The Doormat]

Did some thai fish cakes today for the last Friday prior to Easter. Here is the recipe, I used swai (very cheap) and some canned crab I had, I also used some cilantro, sesame oil, and rice wine vinegar.

http://www.pinterest.com/pin/80783387040695364/

Usual dipping sauce of olive oil, soy sauce, rice wine vinegar, green onions, little sugar, and red pepper.

Added potato pancakes -- big hit with the family and a couple that was over for drinks.

 

[Wingnut]

Pics, Binky!!!!

 

[Binky The Doormat]

Pics, Binky!!!!

lol - you shamed to plating some leftovers!! Well the fish cakes and the potato pancakes look a lot alike in the pic (pancakes with sour cream and homemade salsa) but we love the texture, you make them in the food processor. Kind of springy, spongy - that with the spike of the dipping sauce ...we are all sitting around here puffy.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140418_211203_990.jpg.html?sort=3&o=0

The 4 - 5 (16 oz size) vodka tonics kind of add to that though.

 

[Wingnut]

Pics, Binky!!!!

lol - you shamed to plating some leftovers!! Well the fish cakes and the potato pancakes look a lot alike in the pic (pancakes with sour cream and homemade salsa) but we love the texture, you make them in the food processor. Kind of springy, spongy - that with the spike of the dipping sauce ...we are all sitting around here puffy.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140418_211203_990.jpg.html?sort=3&o=0

The 4 - 5 (16 oz size) vodka tonics kind of add to that though.

Lol...leftovers, scheftovers. They look delicious!

 

[NewlyRetired]

I tried something new last night that came out great. I got the recipe from Cooks Country

===========================================================

* Pork Tenderloin, butterflied, pounded to an equal thickness

* Marinaded for 4 hours with with Asian flavors (hoison sauce, soy sauce, raspberry preserves, ginger, garlic, touch of 5 spice, sherry and some black pepper)

* set up grill for direct heat, medium high (I cooked at about 425ish)

* create sauce from some reserved marinade by adding ketchup, and brown sugar. Let this cook down to become thick and syrupy

* cook pork on grill for 2 minutes. Before flipping, coat with sauce

* repeat for a total of 8 minutes (4 flips), coating every time you flip

* take off heat and let rest for 5 minutes under a tented foil

* add all remaining sauce to the rested pork

* slice thin across the grain and serve with rice

 

[Binky The Doormat]

I tried something new last night that came out great. I got the recipe from Cooks Country

===========================================================

* Pork Tenderloin, butterflied, pounded to an equal thickness

* Marinaded for 4 hours with with Asian flavors (hoison sauce, soy sauce, raspberry preserves, ginger, garlic, touch of 5 spice, sherry and some black pepper)

* set up grill for direct heat, medium high (I cooked at about 425ish)

* create sauce from some reserved marinade by adding ketchup, and brown sugar. Let this cook down to become thick and syrupy

* cook pork on grill for 2 minutes. Before flipping, coat with sauce

* repeat for a total of 8 minutes (4 flips), coating every time you flip

* take off heat and let rest for 5 minutes under a tented foil

* add all remaining sauce to the rested pork

* slice thin across the grain and serve with rice

Cooks Country has quality stuff. I got to unhinge the wallet and subscribe to that and Cooks Illustrated again. I read them over and over in the batroom.

 

[Wingnut]

Busted out the dehydrator a few days ago...did some banana chips, they turned out great. Did nothing to them, just sprayed the dehydrator racks with nonstick spray and dried the chips. Took about 12 hours.

http://i.imgur.com/oO3Ip00.png

Today picked up some eye round steaks to make some jerky. Put it in the freezer to firm it up a bit, sliced it and threw it in a marinade of soy, Worcestershire, OJ, brown sugar, garlic powder, onion powder, fresh cracked black pepper. Gonna let it marinate til tomorrow, and will post updates. This is my 1st attempt at jerky without using a cure before drying.

One of the eye rounds: http://i.imgur.com/eC7yqD3.png

In the marinade it goes: http://i.imgur.com/jK4gCen.png

 

[Mr. Ected]

Made this the other night. Came out really well. Shocked at how well the noodles cooked in that little water. I used fresh basil from a large hanging plant that I have and it was powerful!

One Pot Cheesy Pasta and Sausage

A creamy cheesy tomato basil sauce is cooked right into the linguine pasta in this amazing One Pot Pasta recipe, ready in 20 Minutes! Toss it all in a pot and let it cook. It's so easy it just about cooks itself.
Makes 6-8 servings

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Ingredients

• 3 cups halved grape tomatoes, divided
• 1 large onion, sliced
• 1 pound smoked Italian sausage links, precooked (sliced into coins)
• 20-30 basil leaves, divided
• 4 garlic cloves, sliced
• 1 pound dry linguine
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water
• 1 cup shredded Parmesan cheese

Instructions

1. Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.
2. Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat.
3. Cover and bring to a boil.
4. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it).
5. Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.
6. Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes.
7. Toss in remaining tomatoes and basil before serving.

My adjustments were to chop the basil ("hide" it from the kids better) and I couldn't find "smoked Italian sausage" so I use regular smoked sausage (similar to, but not kielbasa). Next time, I might do 1/2 and 1/2 with mozzarella, and when I reheated some as leftovers, I tossed a little hot pepper in and that made it better.

 

[NewlyRetired]

Made this the other night. Came out really well. Shocked at how well the noodles cooked in that little water. I used fresh basil from a large hanging plant that I have and it was powerful!

One Pot Cheesy Pasta and Sausage

A creamy cheesy tomato basil sauce is cooked right into the linguine pasta in this amazing One Pot Pasta recipe, ready in 20 Minutes! Toss it all in a pot and let it cook. It's so easy it just about cooks itself.

Makes 6-8 servings

Prep 10 minutes

Cook 20 minutes

Total 30 minutes

Ingredients

• 3 cups halved grape tomatoes, divided
• 1 large onion, sliced
• 1 pound smoked Italian sausage links, precooked (sliced into coins)
• 20-30 basil leaves, divided
• 4 garlic cloves, sliced
• 1 pound dry linguine
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water
• 1 cup shredded Parmesan cheese

Instructions

• Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.
• Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat.
• Cover and bring to a boil.
• Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it).
• Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.
• Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes.
• Toss in remaining tomatoes and basil before serving.

My adjustments were to chop the basil ("hide" it from the kids better) and I couldn't find "smoked Italian sausage" so I use regular smoked sausage (similar to, but not kielbasa). Next time, I might do 1/2 and 1/2 with mozzarella, and when I reheated some as leftovers, I tossed a little hot pepper in and that made it better.

That looks great. I would be tempted to sautee the garlic and onions since that is programmed into my head. How did they do with just being boiled?

 

[Mr. Ected]

Made this the other night. Came out really well. Shocked at how well the noodles cooked in that little water. I used fresh basil from a large hanging plant that I have and it was powerful!

One Pot Cheesy Pasta and Sausage

A creamy cheesy tomato basil sauce is cooked right into the linguine pasta in this amazing One Pot Pasta recipe, ready in 20 Minutes! Toss it all in a pot and let it cook. It's so easy it just about cooks itself.

Makes 6-8 servings

Prep 10 minutes

Cook 20 minutes

Total 30 minutes

Ingredients

• 3 cups halved grape tomatoes, divided
• 1 large onion, sliced
• 1 pound smoked Italian sausage links, precooked (sliced into coins)
• 20-30 basil leaves, divided
• 4 garlic cloves, sliced
• 1 pound dry linguine
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water
• 1 cup shredded Parmesan cheese

Instructions

• Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.
• Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat.
• Cover and bring to a boil.
• Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it).
• Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.
• Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes.
• Toss in remaining tomatoes and basil before serving.

My adjustments were to chop the basil ("hide" it from the kids better) and I couldn't find "smoked Italian sausage" so I use regular smoked sausage (similar to, but not kielbasa). Next time, I might do 1/2 and 1/2 with mozzarella, and when I reheated some as leftovers, I tossed a little hot pepper in and that made it better.

That looks great. I would be tempted to sautee the garlic and onions since that is programmed into my head. How did they do with just being boiled?

Individually they didn't have too much taste, but they probably added all of it to the dish. Good idea on sauteing. It was real nice to just toss it all in and let it go with just a bit of stirring. Busy night.

 

[Mister CIA]

Since I can't get to my grill (is this winter ever going to end?), how do you guys like to cook hamburgers inside? Do you use cast iron skillet on stove top or broiler or other method?

We use this griddle pan heated extremely hot before putting the burger on. 4-5 minutes each side. Perfect medium-rare. We also use a screen to minimize splatter.

do you have gas or electric stove top?

Gas... good God! Electric stove tops are a creation of the devil himself.

I have never cooked on a gas stove top in my life. :(

In my next house, that is going to be a priority. Wife does not want a gas tank in yard so we need to buy a house with a direct line.

OMG dude... night and day. The ability to turn off (or on) a burner, and have it actually be hot (or not) as soon as you do it, is awesome... makes cooking so much easier.

Crap, I looked up this thread specifically for cooking burgers on the stovetop, and unfortunately I'm working with electric stovetop and non-stick.

Just want to get a burger to medium-well without reducing it to leather. Dealing with 8 oz. pre-fab porto-gouda patties and I'm thinking I'll go with medium-high on the stovetop until burger crusts, and then wrap in foil and bake in the oven. Any change of pulling a rabbit out of this hat or am I heading straight toward disaster?

 

[pollardsvision]

Burgers on electric stove top are fine. The answer, as it is with so many things, is a cast iron skillet (or griddle).

Honestly, I prefer burgers on a skillet or griddle rather than a grill. There's a reason the best burger you've ever had was probably cooked on griddle.

 

[John Bender]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

 

[Binky The Doormat]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

Its mainly a griller.

 

[Wingnut]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

I like it grilled the best. You can kinda bend it, exposing the middle and see if its done. If it starts leaking while cooking you let go a tad too long.Fantastic fish, BTW.

 

[John Bender]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

I like it grilled the best. You can kinda bend it, exposing the middle and see if its done. If it starts leaking while cooking you let go a tad too long.Fantastic fish, BTW.

I'm lucky to live a block away from a fantastic fish monger. They have the greatest fish every day. I eat it 5 days a week. From crab to scallops to Arctic Char to lobster, it's no more than a day old every day.

So I broiled it for 10 minutes and it was pink in the middle, which is odd because it's a white fish. Another 5 minutes and it was over done. Gonna have to try grilling. The pink was likely the bloodlines in the middle.

I dusted it with a Spanish rub that I've come up with, 2 Pats of butter w 2 lemon wedges on top. I have the fish grill baskets that I'd feel safer using and will try the grill later this week. It's the one fish that really holds up to substantial sides like mashed potatoes and corn on the cob.

Big fan

 

[John Bender]

Btw... As far as fish, if you can get your hands on fresh Arctic char, it's a better version of salmon. Incredible stuff.

 

[Mr. Ected]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

I like it grilled the best. You can kinda bend it, exposing the middle and see if its done. If it starts leaking while cooking you let go a tad too long.Fantastic fish, BTW.

I'm lucky to live a block away from a fantastic fish monger. They have the greatest fish every day. I eat it 5 days a week. From crab to scallops to Arctic Char to lobster, it's no more than a day old every day.

So I broiled it for 10 minutes and it was pink in the middle, which is odd because it's a white fish. Another 5 minutes and it was over done. Gonna have to try grilling. The pink was likely the bloodlines in the middle.

I dusted it with a Spanish rub that I've come up with, 2 Pats of butter w 2 lemon wedges on top. I have the fish grill baskets that I'd feel safer using and will try the grill later this week. It's the one fish that really holds up to substantial sides like mashed potatoes and corn on the cob.

Big fan

Get yourself a 'grill topper' like this. Nice for fish, allows for more contact with grilltop.