Random Cooking/Grilling Tips that You Use

[BeastMan]

Beardo just made me think of another good one. If you need to thicken a sauce like a scampi, you can throw a cpl tablespoonfuls of the starchy pasta water in you’re saut?e pan. That’s actually exactly how you do cacio e pepe

[BeardoMSU]

Beardo just made me think of another good one. If you need to thicken a sauce like a scampi, you can throw a cpl tablespoonfuls of the starchy pasta water in you’re saut?e pan. That’s actually exactly how you do cacio e pepe

Great point, Beast.

Good mentioning cacio, too. That dish is one of the great examples of how true Italian cuisine is all about simplicity. I love cacio. Also, aglio e olio (garlic and oil) is another master class in simple Italian deliciousness.

Back to the pasta water....I've actually saved pasta water, frozen it, then added it to a batch of beef stock I made. When reduced to a glace, it makes a great demi that's extra velvety, even before adding butter.

[BeardoMSU]

Beardo just made me think of another good one. If you need to thicken a sauce like a scampi, you can throw a cpl tablespoonfuls of the starchy pasta water in you’re saut?e pan. That’s actually exactly how you do cacio e pepe

Here's a cacio for ya, Beast.***



sarcastic, but I bet it's still ****ing delicious, lol.

[BeastMan]

Here's a cacio for ya, Beast.***



sarcastic, but I bet it's still ****ing delicious, lol.

Lol that's heresy. That said, I have a pasta in my brain that's kind of a play off cacio e pepe that I haven't tried to make yet. I haven't worked out all the kinks. Here is what I have so far: Start off just like a traditional cacio e pepe. Toast fresh cracked pepper in olive oil. Add you pecorino romano and when you have that good and thick add a little butter and chicken stock. Incorporate and let cook down for a bit. Add pasta and toss. Fry up some boneless chicken thigh strips southern style double dredged in seasoned flour. Add your crispy fried chicken on top of your modified cacio e pepe and top with fresh parsley and parm. Serve a garlic butter biscuit on the side. It's like merging Kentucky fried chicken and italian cuisine. If that was on a menu at restaurant I owned I'd call it Kentucky Fried Pasta.