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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-23-2013, 11:07 AM   #16
SmokinM
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Do I see some McCarty's? That pasta looks delicious...you have me wanting to make some now.
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Old 09-23-2013, 11:16 AM   #17
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Ummm...your alfredo looks so creamy...care to share your recipe/method
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Old 09-23-2013, 11:20 AM   #18
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Quote:
Originally Posted by SmokinM View Post
Do I see some McCarty's? That pasta looks delicious...you have me wanting to make some now.
Thanks!!

That is McCarty pottery. We have a TON of it. We have been family friends for decades.
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Old 09-23-2013, 11:22 AM   #19
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Originally Posted by scp View Post
Ummm...your alfredo looks so creamy...care to share your recipe/method
Sure. This is what I did this time....

the alfredo is....

8 ounces parmesan shredded
8 ounces parmigiano reggiano shredded
6-8 green onions chopped
4-6 pieces of garlic minced
about a half a stick of butter
1 pound shrimp peeled and de-veined
1 pound of crabmeat
1/4 cup chopped italian flat leaf parsley
1/2 pint heavy cream
1 pint half and half
4-8 ounces of whole milk
fresh cracked pepper to taste
salt to taste (the cheese is already salty)


melt butter and add in garlic and the bottom parts of the green onions and garlic and let that soften. add in the whole container of heavy cream and half and half along with the whole milk and the parsley and heat that up slowly and let simmer about ten minutes. slowly add in all the cheese, stirring the whole time. add in the sauteed shrimp and the crabmeat and let that simmer about ten minutes.

in a pan, put the cooked pasta along with several scoops of the sauce and heat that up on low stirring the whole time (to "set" the sauce). pour all that in a large bowl and add in the rest of the sauce and then garnish it with the tops of the green onions and some additional parsley.
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Old 09-23-2013, 11:22 AM   #20
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Looks incredible, and excellent choice on the matilda - definitely one of my favorite domestic Belgian styles
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Old 09-23-2013, 11:28 AM   #21
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As always - over the top job!

Quote:
i've never thought about doing that. i'm not sure how the fresh pasta would be with the smoke. it would surely be interesting.
You may want to look into cold smoking the cheese though.
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Old 09-23-2013, 12:22 PM   #22
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Somebody knows how to live it up! Nice job all around!
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Old 09-23-2013, 12:29 PM   #23
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my kinda food .... nice!
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Old 09-23-2013, 12:40 PM   #24
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I am impressed. Your foods looks fantastic.

However, what really caught my attention was that Bloody Mary. I haven't had one in years and that one looks really good.

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Old 09-23-2013, 02:55 PM   #25
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I love it!!!!
Great post.
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Old 09-23-2013, 02:59 PM   #26
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Quote:
Originally Posted by 57borntorun View Post
I tried a recipe many moons ago that included EVOO only to learn that oil disrupts gluten production.I now develop as much gluten as possible for a more stable pasta.

Eggs, A.P. Flour, and Semolina is my go to pasta. Might throw some spinach in too if I want to feel fancy, but I've only done it once, and preferred spinach added in, rather than being part of the pasta itself.
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Old 09-23-2013, 03:18 PM   #27
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Nice pr0n!
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Old 09-23-2013, 03:32 PM   #28
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Quote:
Originally Posted by jazzybadger View Post
Eggs, A.P. Flour, and Semolina is my go to pasta. Might throw some spinach in too if I want to feel fancy, but I've only done it once, and preferred spinach added in, rather than being part of the pasta itself.

i use.....

7 oz all purpose flour
3.5 oz semolina flour
3 whole eggs
1 tbls olive oil
1 pinch of salt
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Old 09-23-2013, 04:25 PM   #29
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That's some really nice cooking right there!
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Old 09-23-2013, 05:29 PM   #30
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Looks freaking amazing. I would hit that repeatedly
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