Thank you! My favorite part is how easy they were to make! Kenji Lopez-Alt has a very simple recipe for them. I swapped out his cheese for melty mozzarella but used the same process.

Check out Tasting History’s video on YouTube about it. The Americanized recipe for chicken Alfredo and the like are typically cream based, but the original recipe didn’t include it.

It’s great for a quick lunch or as a midnight snack after a night out for sure. A nice, lazy dish without a lot of prep work or ingredients.

This classic variation of the dish is based on the original recipe used by Alfredo in his Roman restaurant: nothing but fresh pasta, butter, and Parmigiano Reggiano. But yes, it’s an American dish.

This was my first time trying it and now I realize it’s just a tasty bologna style meat in a weird form factor. Even my cat likes it (though he really just likes the ham water). Spam hate is overrated.

It’s a blend of pecorino romano, parmigiano reggiano, and provolone. The pancetta came diced but I think there was around 50 grams of it in total.

Since it’s melted and mixed you could get away without using the imported Italian cheeses, but try to stick to blocks because the cellulose in preshredded cheese doesn’t melt quite right.

To make this, I butter one side of bread and toast it on parchment paper on the top rack of my oven under the broiler until the milk protein in the butter has started to brown and the high points of the toast are just starting to get a deep caramel color.

While the bread is in the oven, I shredded about 20 g of each cheese and tossed it together with the pancetta, oregano, basil, thyme, and black pepper.

From there, I flipped the bread over so that the unbuttered side is facing up. If you’re using good bread, the butter will have seeped through the holes to the other side. You then load all of the cheese mixture onto the untoasted side and broil for another 5 minutes or so. Finish with fresh thyme off the stem and enjoy!

Amazing work! Lots of inspiration to pull from here.

The second course sounds like it would be my favorite.

Thank you! It’s a process of pan-cooking pasta where you reduce the water into the pasta to cook it instead of boiling it in water then draining it.

I parboiled my fresh fettuccine before adding it to a pan of rendered guanciale fat that was spiced with Calabrian chilis and peppercorn. I tossed the shrimp shells into the boiling starch water, then ladled that seafood stock over my pasta until it was cooked. The result is a very light, spicy oil sauce that is readily soaked into the pasta.

There are like 1,000 people in this community daily. You’re trying to troll me not because it’ll make other people laugh at my expense but to get someone to interact with you. What a sad life you live. Goodbye.

Want to maybe add some context to why you wrote some prayer on my post like a grandmother on Facebook?

It’s always either Cajun or Creole, yes, but those aren’t quite interchangeable terms. Creole developed in the cities and therefore had larger access to ingredients and influences abroad while Cajun cooking used ingredients that were available to the country people.

Since this has tomatoes, it’s not considered Cajun. The fact that I used shrimp instead of crawfish might be enough for people to consider it Creole as well.

Thank you! I stole the idea from Chef Jean Pierre on Youtube. This is his recipe.

They came out very tasty and macro shots are my favorite! :)

Most of that juiciness comes from a 2 day dry brine in the fridge. I season salt, pepper, paprika, and turmeric with powdered garlic and onion.

Yep, on a Google Pixel 7. I do run into issues with it not loading the photo for a while, but normally if I wait for the image to appear before hitting “Ok” it seems to post the image. If I’m too impatient though it doesnt upload and just posts a null link.

Kenji Lopez-Alt has all of the traditional Roman pasta dishes on his YouTube channel. Definitely worth the watch, along with Ethan Chlebowski’s Cacio e Pepe video to get a better understanding of how these cheese sauces work.

Thanks for the compliment, I use connect too! That screenshot is exactly how it appears on my end when I’m formatting the post, so maybe us using the same app is what’s driving it?

Polar opposite reaction to yesterday’s post haha. Glad I found your cup of tea. :)

I’ve got a lot of practice with searing filets in particular and use all clad’s 5-ply pans to help ensure an even cook. It’s probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.

Appreciate the compliment!

I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.

I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.