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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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09-23-2013, 11:20 AM
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#18 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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That is McCarty pottery. We have a TON of it. We have been family friends for decades.
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09-23-2013, 11:22 AM
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#19 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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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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09-23-2013, 11:28 AM
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#21 | |
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is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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As always - over the top job!
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09-23-2013, 12:22 PM
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#22 |
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is one Smokin' Farker
  Join Date: 08-16-11
Location: Saint Cloud, FL
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Somebody knows how to live it up! Nice job all around!
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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09-23-2013, 02:59 PM
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#26 | |
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Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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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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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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09-23-2013, 03:32 PM
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#28 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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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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09-23-2013, 04:25 PM
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#29 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That's some really nice cooking right there!
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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