YAAAYYYYYYYYY!!!!!!!

I have learned a lot from some of these people right here in this thread. I keep having all these sort of lightbulb-overhead moments, and my wife keeps telling me how awesome everything I am making is.

I just grilled some mackerel and chimichurri in about 20 minutes total, and now I am once more a stud.

Who knew?!

mmmm....some blackened fish sounds awesome right now too. Damn im hungry

oh btw...im making pasta tonight...probably tortalinis. Not sure if thats been done here but pics to follow probably tomorrow.

I had a brisket in the fridge and decided to try Emeril's beer braised recipe. Got things going, pulled out the brisket and discovered I couldn't use it. Found a frozen chuck roast in the freezer and subbed it in.

The only changes I made were a lot of fat skimming when I got it out of the oven, and I thickened the sauce with Wondra.

Sorry no pics. It was omg delicious and we scarfed it up.

Probably pretty standard fare for the foodies itt, but when you don't have a lot of time to cook and get stuck on a frozen crap run, real food is amazing.

Why couldn't you use the brisket?

If it was delicious with the chuck, it probably would have been sublime with the brisket.

If your fridge somehow defiled your brisket, it's time for a new fridge.

Bastard refrigerator.

P.S. I always feel like I am cheating if I use Wondra, but keep some on hand, of course.

I hadn't checked the date before I started. It was vacuum packed so I figured I still had time to cook it, but it was a week or more late.

Throw in being out of state for a funeral, then getting sick when I got home, blah blah blah, it got away from me. (Of course, the hubby had recommended eaarlier that I throw it in the freezer, butnaaahhhhh. Lol wives.)

It probably would have been fine, didn't smell obviously spoiled, but I don't like to take chances when it comes to food safety. It's just not worth it.

Fridge is innocent in this story. Besides, we bought it last summer and me likes it.

I'll have to try a brisket this way sometime. The next one will be in my white trash smoker though, which is close to being done.

I have no guilt over my Wondra use.

I kinda forgot to take pics of the pasta making although i did get a good one at the end. Made fettuccine with some shrimp and mushrooms with a white sauce.

I'm not a huge pasta fan but that looks great.

thanks....it was tasty

I'll tell you something--I'm not a pasta fan either, but I have recently learned that great pasta is absolutely marvelous. For instance, you can keep the fettucini alfredo from the okish Italian place, but I'll walk a mile for the delicious gnocchi or tagliatelle with truffles or sausage in better places.

Bur Livin's looks pretty fine, I'd say.

In my other reality, I eat shrimp every day.

I really like good ravioli.

I think everybody likes pasta with truffles, but I'm not sure it's the pasta part they like about it. I mean, plenty of people would probably love truffles with steamed julienned index cards.

I experimented with using a 3:1 cake flour / AP flour. It made a really noticeable texture difference that i enjoyed. Smoother... i guess is an accurate description.

wow that pasta...wow

I'm going to try this. Your dish looks great.

I know what you mean...I just meant with really good handmade pasta.

So good.

How the **** do you not like pasta? It's the most simple and amazing thing ever.

When plain it has almost no flavor and is often served as a meal that is near totally starch. Not too good for you and pretty far from amazing IMO. People don't tend to do that with bread or potatoes -- it's understood that you don't have a real meal without plenty of other stuff in there, even making up the majority of the meal. People often talk about pasta, though, as if it's good enough to stand up almost on its own, with just a little sauce and little protein or anything else. If pasta is amazing, then I'm going to have to start telling my Asian friends that plain white rice is amazing and the Mexican ones that plain tortillas really are as fantastic as they say they are.

It's what goes with it that matters, IMO. **** noodles.

actually I've been ripping on this restaurant here in toronto called terroni's.

They have an oil truffle pasta but it's just so one dimensional it sucks imo. Just a **** load of truffle oil with some shavings. It's really too overpowering


blarg - awesome location. I actually really do enjoy white rice The korean/japanese kind though, the chinese kind is awful. I can just eat it by itself.

Friend of mine's grandmother is full blooded italian, has that thick accent I guess, and apparently when she does pasta tomato sauce, she insists on using beef, pork, and lamb. He swears by her cooking, I'm really interested...

I bet a lot of people here haven't tasted really good Italian pasta.

ok cool guy. You want to maybe, explain yourself? Describe what "really good italian pasta" is? I bet it's nona's homemade pasta isn't it.

It's not too bad for you compared to other awful fast food people decide to eat instead of something as simple and quick as pasta. My favorite thing about pasta is that there are so many different shapes that can be used for different purposes. The thicker pasta, rotelle, rotini are good and filling and taste almost "meaty" in my opinion

Just add a little pasta sauce, homemade or some kind of decent mass produced and cut up a few veggies and you have a decent meal. I love pasta cause it's a great alternative to a meat dish which people feel that they need at every meal of the day.

I think pasta is amazing on it's own, as is white rice. It's amazing what a little salt/pepper butter can do for white rice and pasta. Tortillas on the other hand, I'm not a huge fan of.

Wow, way to get defensive there. I have no idea what Nona´s is... Just that Blarg so easily dismisses pasta as "no flavor" and "pretty far from amazing" makes me believe he hasn't actually had good quality pasta.

so describe to us, what is really good pasta?

yeah whether it's oil, tomato, or cream, each one can be so ridiculously delicious. Pesto pastas imo tend to be a pretty safe bet when you're doubting the other dishes.

is vodka tomato sauce a real italian sauce or an american invention? Either way it's delicious as long as it's done well and without salmon imo

I'm rarely a fan of gnochi tho. I think the best gnochi I had was when it was served as a side plain. It was a little toasty and salty, but delicious.