GooberTheHat wrote:A decent fire lighter will help, and some ventilation under the coals, then just leave it for half an hour/45 minutes after lighting (maybe give it a blow every now and again to keep the heat up) and eventually you'll have a nice bed of red hot coals with no flame to cook on.
poprock wrote:Where’s that Reg? Share the wealth …
SpaceGazelle wrote:Yossarian wrote:That was pretty damn good TBF, and I say that as someone who isn’t generally enamoured of olive oil. I added some Parmesan and it may even have made it worse, which is almost inconceivable when it comes to pasta.
Well done sir. It normally takes a few goes to get right, but it's a bit of a revelation when done properly, or it was to me at least. It tastes of something that is normally lost behind a sauce. It tastes of pasta, and by that I mean wheat.
Once you've got it nailed you can try a simple tomato sauce. You do the same thing but fry sliced garlic in oil, add a can of decent tomatoes, maybe San Marzano, mashing the plum tomatoes in the frying pan with a old fashioned potato masher while it's on the heat. maybe add a sprinkle of dried chillies or a shitload of pepper. It should take about five mins. You don't have to worry about your tomato sauce not being thick as long as there are no huge lumps of plum tomato. The half-cooked pasta will absorb the liquid and thicken it anyway, to the extent you'll need extra pasta water like before. Toss like mad, add a bit more oil, toss like mad again. You'll have a feel for it after making the olive oil one.
Then you move on to cacio e pepe, which is pretty much the same but with cheese and a lot of pestle and mortar pepper. Anyway you get the idea. Next do it with pesto, in the same way but with green sauce, blah blah blah. The nailing it with oil, salt and pepper is the hard bit, and when you make that again and again you'll start dressing your pasta rather than saucing it, whatever sauce. It's hard to imagine the pasta is the important bit until you've tasted pasta, which is rare as fuck because who makes pasta with just oil and seasoning?
It looks like you're new here. If you want to get involved, click one of these buttons!