@Chinaski I had not heard of it, but I'll be damned if I didn't end up having it for dinner at my best friend's last night. They were going off about this feta block pasta recipe they saw on Tik Tok. It wasn't very good to be honest. Not terrible, but way over hyped. Main problem was it was too acidic, and I'm not sure what you could do about that since there isn't an easy way to introduce carrots.
Couldn't you pre-cook the carrots and stir them in?
@Chinaski I had not heard of it, but I'll be damned if I didn't end up having it for dinner at my best friend's last night. They were going off about this feta block pasta recipe they saw on Tik Tok. It wasn't very good to be honest. Not terrible, but way over hyped. Main problem was it was too acidic, and I'm not sure what you could do about that since there isn't an easy way to introduce carrots.
really good to know @Freddy. i plan to add spinach, and a protein that could maybe balance out the flavors like pancetta or crumbled italian sausage (i think the fennel would be a nice pair). we shall see.
@Chinaski I had not heard of it, but I'll be damned if I didn't end up having it for dinner at my best friend's last night. They were going off about this feta block pasta recipe they saw on Tik Tok. It wasn't very good to be honest. Not terrible, but way over hyped. Main problem was it was too acidic, and I'm not sure what you could do about that since there isn't an easy way to introduce carrots.
really good to know @Freddy. i plan to add spinach, and a protein that could maybe balance out the flavors like pancetta or crumbled italian sausage (i think the fennel would be a nice pair). we shall see.
That sounds soooo good. Bacon would also be an incredible addition to this dish.
@Michelle Not sure. From my understanding you use raw carrots specifically to draw in the acidity as it cooks. With most red sauces you discard the carrots. I love stewed carrots, so I just eat mine as an appetizer. Ha ha.
@Chinaski The version I had did have pancetta. It helped a little, but still didn't balance it out like I thought it would.
@Chinaski I had not heard of it, but I'll be damned if I didn't end up having it for dinner at my best friend's last night. They were going off about this feta block pasta recipe they saw on Tik Tok. It wasn't very good to be honest. Not terrible, but way over hyped. Main problem was it was too acidic, and I'm not sure what you could do about that since there isn't an easy way to introduce carrots.
really good to know @Freddy. i plan to add spinach, and a protein that could maybe balance out the flavors like pancetta or crumbled italian sausage (i think the fennel would be a nice pair). we shall see.
You read my mind. Pancetta would be amazing with this. I also was thinking spinach and maybe mushrooms. But that could be too much.
@Freddy - what kind of pasta noodles did your friend use? not that that would make it less acidic obviously, but i'm just curious. i'm going with orecchiette aka 'little ears pasta'.
@Freddy - what kind of pasta noodles did your friend use? not that that would make it less acidic obviously, but i'm just curious. i'm going with orecchiette aka 'little ears pasta'.
Bowtie/Farfalle. That was the best part. It had great texture and consistency. Just weird flavor.
@Freddy - what kind of pasta noodles did your friend use? not that that would make it less acidic obviously, but i'm just curious. i'm going with orecchiette aka 'little ears pasta'.
Bowtie/Farfalle. That was the best part. It had great texture and consistency. Just weird flavor.
@Freddy - what kind of pasta noodles did your friend use? not that that would make it less acidic obviously, but i'm just curious. i'm going with orecchiette aka 'little ears pasta'.
Bowtie/Farfalle. That was the best part. It had great texture and consistency. Just weird flavor.
Okay, the Pineapple on Pizza debate has long divided this forum. Whether you are on the right side or you think it's bad, I think that we can all agree that the author is correct here and THESE people need to be removed from polite society. https://rare.us/rare-humor/peeps-on-pizza-peepza/
@Chinaski I had not heard of it, but I'll be damned if I didn't end up having it for dinner at my best friend's last night. They were going off about this feta block pasta recipe they saw on Tik Tok. It wasn't very good to be honest. Not terrible, but way over hyped. Main problem was it was too acidic, and I'm not sure what you could do about that since there isn't an easy way to introduce carrots.
alright, i made this tonight and here's my take. it was pretty good, and easy. first off, i didn't think it was too acidic at all. however i didn't use as many tomatoes as the video (i went 10-12 oz over 21oz). i mixed in crumbled italian sausage which was a nice protein balance and pairing. i also added some of the pasta water to help thicken the sauce and bind the noodles together. i never thought of feta as a cheese to cook in this way (usually served cold with salads) and it melted better than i expected, but that feta tang just popped a little too much and was a bit overpowering imo. would i make this again? probably not, but i'm glad i tried it.
Evergood pineapple sausage, heated and sliced, tossed into green salad mix with some bbq sauce as the condiment rather than any sort of dressing. It's. so. good.
I’ve started making pickles since my wife has been growing cucumbers. Here is batch #1 from last month, batch #2 done today on 6/9 (nice), and this crazy Total Recall Kuato cucumber!
I’ve started making pickles since my wife has been growing cucumbers. Here is batch #1 from last month, batch #2 done today on 6/9 (nice), and this crazy Total Recall Kuato cucumber!
Oh damn! I've been noodling with the idea of making pickles for a while now, but I wasn't sure where to start. Are they awesome?
@Dee The kids are alright. Good for her, man we love some pickles in this house.
@Garthgou81 do it! They are indeed awesome. My family are big into pickles (Texas Germans) and I got high praise on my 1st batch. But they eventually became too tangy so I adjusted adding more water. Hopefully batch 2 will be even better. It’s easy to get started - here is the recipe I’m using: https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/
The author notes she likes hers with more zang so if it’s a bit too much go 1:1 vinegar to water which is what I’m doing on this next batch.
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@Garthgou81 do it! They are indeed awesome. My family are big into pickles (Texas Germans) and I got high praise on my 1st batch. But they eventually became too tangy so I adjusted adding more water. Hopefully batch 2 will be even better. It’s easy to get started - here is the recipe I’m using: https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/