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Flumpor

Flumpor

Active Member
Just realized my favorites aren't in the style I told you ;) probably because I cook them almost every day.

Favorite italian dish to make is pretty much anything with homemade pasta and as for east european, probably Schaschlik for the sake of expression or 'Bömische" for a unique taste
 
Lexiand

Lexiand

Werewolf
only people who have watched mianite will get this
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Yakamaru

Yakamaru

Silly McFly
D

Deleted member 82554

Guest
Flumpor said:
Hobby chef. But according to most I am pretty good if I say so myself ;)

As for my favorite thing to cook. Probably Char Siu Pork Belly. Honey glazed pork with an extremely crispy crackling is just so nice and it is pretty easy to cook.
Alternatively I love poutine. Home made fries and gravy made out of duck fat is just mouthwatering.
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Well that's just food porn right there.
 
Flumpor

Flumpor

Active Member
Mr. Fox said:
Well that's just food porn right there.
Click to expand...
Food Porn, I take you up on that.
Two days ago I made the most succulent Carbonara dish. First I boiled some Rigatoni to the point right before al-dente, so when they eventually unified with the sauce the heat would cook them to perfection. Then I started preparing the sauce by glazing finely chopped onions in butter until you could see through them. I finely diced bacon, which I then let simmer until you got that true crispy edge. At this point I lowered the heat in order to properly add the noodles and eggs. By having a low heat and whisking the eggs gently into the Rigatoni they formed a creamy layer that coated the noodles from both sides, while remaining a silky texture when eating. With the contrast of the succulent crispyness of the bacon and flavorful punch of onion, nutmeg, Salt, Pepper and the most amazing Parmigiano Reggiano I made a version of this Italian classic I could be proud of.
 
O

Oakie-Dokie

Guest
Flumpor said:
Food Porn, I take you up on that.
Two days ago I made the most succulent Carbonara dish. First I boiled some Rigatoni to the point right before al-dente, so when they eventually unified with the sauce the heat would cook them to perfection. Then I started preparing the sauce by glazing finely chopped onions in butter until you could see through them. I finely diced bacon, which I then let simmer until you got that true crispy edge. At this point I lowered the heat in order to properly add the noodles and eggs. By having a low heat and whisking the eggs gently into the Rigatoni they formed a creamy layer that coated the noodles from both sides, while remaining a silky texture when eating. With the contrast of the succulent crispyness of the bacon and flavorful punch of onion, nutmeg, Salt, Pepper and the most amazing Parmigiano Reggiano I made a version of this Italian classic I could be proud of.
Click to expand...
post this with a seductive title on FA and watch your views skyrocket
 
Mikazuki Marazhu

Mikazuki Marazhu

I hate you all
I was never a fan of soccer
World Cup
Japanese Fans being very clean
People are amazed

I realized the world lacks some common decency
 
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