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Pasta dough from scratch but it took longer than expected to get the pasta in and out of the pot so the butter went from brown to dark brown. Still tasty. Sage and garlic from the yard.
Steak was free.
Cost per person: $2.50
those noodles are sensual, they are making me feel things
Please put those in my Noodle Hole
your comment was better 🌟
Yours had more evocativeness.
You both win in your category.
No way. They complement each other.
That steak looks done to perfection.
Pat dry, salt, pepper, let rest for 30 minutes, pat dry, pan with butter on medium high heat. 2.5 minutes per side. Tent for 10 minutes.
Salt and pepper, 2 minutes each side for the good grill marks, then down the hatch.
I've always had a problem with that. It makes me think Canada has really thin steaks. If I had done 2 minutes each side this would have been rare in the center and a one inch thick steak would still be blue in the center.
Rare and blue rare are pretty common asks here. I usually cut my steaks at 1 to 1-1/4".
My wife likes it so rare a good veterinarian could bring it back to life. I'm not quite that carnivorous.
I generally like a good rare and sometimes blue. But I knew my wife would say this was underdone. And since I had to cook the one steak for both of us I went and compromised. But also this was mail order freezer steak and it's not good enough for blue or rare.
I never have understood the common compulsion to serve bread with pasta. Pasta is already practically bread. I've never once been eating a bowl of pasta and thought to myself, "You know what I need to go with this? some rolls." I've often looked around at my plate and that of the people around me and thought "90% of the rolls on our plates are going into the trash."
In fairness they do help mop up sauce on the plate afterwards, but then again that's why god gave us all tongues.
Diversity of flavor and texture. I could have made more pasta but variety is important.
fair enough. yknow, i got so caught up in saying my little thing i said i forgot to compliment your pasta. i believe i could tuck into it, it looks delicious 🤤
Sadly I'm all out of semolina and the nearest source is 30 miles away.
This looks awesome!
Why do Americans serve slabs of meat next to pasta?
Normally I put it in or on but there was such a small amount compared to the portion of pasta it was more of a side dish that one shouldn't have to work around or have uneven distribution of.
fwiw not an American thing. I've never seen pasta served with meat to the side like that irl.