Mahow's all new, all new, all new food thread

[Jimmy Floyd]

A pasta shape is defined by its ability to hold sauce, and for that reason RL is correct to say that the shell is king.

[Pepe]

Different shapes work best with different sauces. Everyone should know that.

[Giggles]

The hibiscus frozen yoghurt was delicious, by the way.

After drinking a load of beers the other day with it in it, even though I've no idea what it is, I'd be open to that.

[Baz]

Had to put artichoke hearts in to some recipe yesterday. What a waste of time those things are.

[Giggles]

I got a tin of them March last year but I've never opened it.

[Disco]

Even the different coloured pasta is barely any different, especially seeing as you're putting a load of sauce over it.

Fusilli forever.

[Jimmy Floyd]

League table:

1. Shells
2. Rigatoni
3. Tagliatelle
4. Penne
5. Fusilli
6. Fettucine
7. Farfalli
8. Spaghetti
9. Linguine
...
14,542. Macaroni

[Disco]

I put it to you that tagliatelle and fettuccine are exactly the same.

[phonics]

I find they're a bit more like noodles in consistency than tagliatelle.

[Magic]

I love the pretentious ones Sainsburys do.

https://www.sainsburys.co.uk/shop/gb...deFilters=true

[Boydy]

Different shapes work best with different sauces. Everyone should know that.

I know that's the theory but how does that actually work?

[Magic]

Well sauce and stuff will go in the shell, to an extent spirals too. Spaghetti holds nothing so...

[Boydy]

I know that much but which sauces are meant to be better if they're contained by the pasta and so on?

Sauce still clings to spaghetti even if there's no actual place for it to be held.

[phonics]

I know that's the theory but how does that actually work?

You wouldn't do a tuna based sauce because it'll all just get stuck in the shells.

[Giggles]

If you finish the portion you get the exact same amount of sauce anyway.

[phonics]

May as well just go on Soylent.

[Boydy]

https://www.olivemagazine.com/guides...ce-best-guide/

Linguine (or ‘little tongues’) is of course perfect with pesto, but linguine alle vongole (with clams) has to be one of life’s finest pleasures. And, as far as I am concerned, one of the quickest, easiest dishes to make… but please, always in bianco and never, ever with tomatoes!

For the world’s most popular form of pasta, there are many perfect sauces. Especially puttanesca (or whore’s sauce), originally a Neapolitan recipe that’s very delicious whatever the connotations!

There's really not that much difference between linguine and spaghetti but apparently you should never have linguine with tomatoes but puttanesca (tomato-based!) is the perfect dish for spaghetti.

What a load of shit.

[Disco]

I find they're a bit more like noodles in consistency than tagliatelle.

They're made in exactly the same way, they just come from slightly different parts of the country.

[phonics]

https://www.olivemagazine.com/guides...ce-best-guide/





There's really not that much difference between linguine and spaghetti but apparently you should never have linguine with tomatoes but puttanesca (tomato-based!) is the perfect dish for spaghetti.

What a load of shit.

That's people being wanks.

They're made in exactly the same way, they just come from slightly different parts of the country.

Then that's me being a wank.

[Magic]

Italian is the most boring cuisine along with Mexican so they can get fucked.

[Alan Shearer The 2nd]

I'll have a bit of everything.

Nobody seems more militant about their food than the Italians though. Most youtube videos with Italian food just has some plank bitching 'this isn't authentic bolognese!!' etc. in the comments.

[Kikó]

Italian food is great because of its simplicity. If you don't have great ingredients or it's done poorly, it's just a plate of blandness.

I've got loads of stories about tomatoes but that's for another day.

[Boydy]

I'll have a bit of everything.

Nobody seems more militant about their food than the Italians though. Most youtube videos with Italian food just has some plank bitching 'this isn't authentic bolognese!!' etc. in the comments.

Check out italians mad at food (@ItalianComments): https://twitter.com/ItalianComments?s=09

[Alan Shearer The 2nd]

Check out italians mad at food (@ItalianComments): https://twitter.com/ItalianComments?s=09

They can't even agree with each other half the time.

[Disco]

I think that's on the flag isn't it?

[randomlegend]

Italian is the most boring cuisine along with Mexican so they can get fucked.

Absolute retard.

[Magic]

Absolute retard.

Enjoy your proboscis monkey ice cream you nerd. Make sure it doesn't give you brain freeze.

[Boydy]

Enjoy your proboscis monkey ice cream you nerd. Make sure it doesn't give you brain freeze.

[randomlegend]

That's not one of your better ones to be honest, magic.

[hfswjyr]

I'll have a bit of everything.

Nobody seems more militant about their food than the Italians though. Most youtube videos with Italian food just has some plank bitching 'this isn't authentic bolognese!!' etc. in the comments.

I would have previously quite happily taken this view, but after having meals in Italy I've completely changed my mind. There is something special.

[phonics]

On the other end of the food scale I bought some cuts that were going cheap. I thought it was some posh packaged chicken but turns out it's quail. I've got no idea what to do with it so I'm shoving it in a stir fry.

Quail

[Sir Andy Mahowry]

http://heirloompizzapie.com

Went there tonight and it's one of, if not the best pizza, I've ever eaten.

We had the slider and napoli on thin crusts. The crust was perfect and the toppings were amazing. The slider had whole garlic gloves which were soft and caramelized beautifully.

[Sir Andy Mahowry]

Carnitas chilaquiles with a tomatillo salsa sauce

[Pepe]

The state of that sentence.

[Jimmy Floyd]

It basically says 'breads meat with a little tomato sauce sauce'. Right?

That said I'm pretty sure the yanks butcher literally everything Mexican so I'm not sure how you survive.

[Pepe]

I survive because, luckily, there is a Mexican supermarket that makes quality tacos only ~20 minutes away from here. I am still not sure how I am going to survive once I move to Shithole PA though.

[randomlegend]

I've made this:

https://www.seriouseats.com/recipes/...en-recipe.html

quite a few times, although I've substituted the canned chipotles for dried ones and made my own adobo sauce (for which I think I used this: https://www.chowhound.com/recipes/me...bo-sauce-31342 recipe with a bit of cider vinegar added).

On a scale of 1 to 'paying for the wall' how much would that upset a Mexican? Is there anywhere good for authentic Mexican recipes online?

[Pepe]

That Tinga looks alright actually. At home we would just use tomatoes though, no tomatillo. No garlic either. We don't use garlic that much in general. Frankly, I'd stick to the canned chipotles. Also, what the fuck is fish sauce?

[Pepe]

As for recipes, I don't know. My wife has a book that is good. I'll check out what it is later and post it.

[Giggles]

That Tinga looks alright actually. At home we would just use tomatoes though, no tomatillo. No garlic either. We don't use garlic that much in general. Frankly, I'd stick to the canned chipotles. Also, what the fuck is fish sauce?

Fish sauce is a condiment made from fish coated in salt and fermented for weeks to up to two years.[1] It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese cuisines, although it has become embraced globally by chefs and home cooks for its savory umami flavor. Soy sauce is the vegetarian answer to fish sauce, and, where soy has not grown well, fish sauce usually takes its place as a salty all-purpose seasoning.

It smells like piss.

[Pepe]

Yeah, definitely keep that shit away from it.

[randomlegend]

As for recipes, I don't know. My wife has a book that is good. I'll check out what it is later and post it.

I only make it myself because it's easier/cheaper to get the ingredients than the canned chillies

[randomlegend]

Yeah, definitely keep that shit away from it.

It's just a bit of umami/saltiness. It's not strong in the recipe.

[Pepe]

I only make it myself because it's easier/cheaper to get the ingredients than the canned chillies

Ah fair enough.

It's just a bit of umami/saltiness. It's not strong in the recipe.

Figured it is basically salt. There is already salt and chicken stock though, how many salty things do you need? Not that it is a big deal, I'd just usually go for simpler. Then again, I am not into cooking.

Tinga goes great in tostadas btw. Just add some refried beans, cream and a green salsa.

[Giggles]

Canned chipotles are a fucker to get this side of the atlantic. I buy the ones in the adobo sauce from an American online shop here but the price is a cunt when I used to get them in Walmart for next to nothing.

I get the chillies themselves, along with pasillas and guajillos for making chilli powder, from South Devon Chilli farm. Their stuff is class.

[randomlegend]

I get my chillies off eBay.

They've always seemed good.

[Giggles]

I'm going to check that out now too. Never even thought to look.

[Sir Andy Mahowry]

The state of that sentence.

It was amazing though with some perfectly fried eggs on top.

[Boydy]

I just buy these, you poncy fucks.

[Pepe]

It was amazing though with some perfectly fried eggs on top.

I do like fried eggs on my chilaquiles. As long as there was no lettuce on them, I am willing to give them a pass.