(Part 3) Top products from r/FoodPorn

I don't have exact numbers to give, since I usually make pasta by hand (since it's all done by eye and feel), but this will get you started.

By the way, this is egg-less pasta. Adding eggs (and how many you add) all depends on what kind of pasta you're making (e.g. fresh pasta, stuffed pasta, lasagna, dried pasta, etc.). It also depends on your preference for the final texture and taste.

You can use eggs with dried pasta, but I like the taste and texture of just semolina and water, maybe some olive oil to give it some elasticity.

If you want to get into making pasta, go buy the Pasta Bible:

http://www.amazon.com/Pasta-Bible-Definitive-Sourcebook-Illustrations/dp/0785819096/ref=sr_1_1?ie=UTF8&qid=1309986216&sr=8-1

Anyways, I usually do 1/2 to 1 cup flour per person (and if you're adding eggs, it's 1 egg per person), so here it is:

• 1 cup semolina flour (medium or fine grain)
  
• 3-4 tablespoons water
  
• 1 tablespoon olive oil (sometimes I add it, sometimes I don't)
  
  (You can use AP flour instead, or 50/50 semolina and flour. I like to use just semolina, and then work in flour when I'm kneeding it).
  
  Anyways, dump the semolina on the counter. Make a well, add the water, and bring the dry semolina from the edges in on the water with a fork or your hands until the dough is pliable and slightly wet. I then put some flour on the counter and kneed until it comes together. Let the dough sit for 30-60 minutes (so the semolina can absorb the water), covered, directly on the counter. You can put it in the fridge to firm it up a bit if you want too. Then either roll it out by hand or use a pasta roller (that's what I use) to get your desired thickness. Cut with an attachment or by hand.
  
  To infuse your pasta, you always mix it with the water and strain (unless you want stuff in the pasta). I forgot to mention, I simmered the basil + water and tomato paste + water at 150 F for about 10 minutes, strained, and cooled it.
  
  The chili oil is simple too. Heat up a cup or so of canola or vegetable oil, add a LOT of red pepper flakes, and let it just sit in a jar. It's great for Asian cooking too.

It's a great book by a great guy, I'd highly recommend it if you're into grilling or meat in general really.
https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X

I made this recipe out of a book, pretentiously called Tacos: Recipes and Provocations. I strongly recommend this book if you want to have a treasure trove of authentic and fusion taco recipes at hand (I am not affiliated in any way).

I don't wanna post the full recipe, but the general process for the taco filling was this:

First, I made some red chorizo. I toasted a bunch of spices (mexican oregano, canela, black pepper, clove, coriander) and a bunch of dried guajillo peppers. I soaked the toasted peppers in hot water to soften, then strained the liquid. I blended the peppers with some roast garlic and vinegar, then ground the toasted spices to a powder. I mixed all of this into ground pork.

To make the filling, I seared a bunch of sliced onions and garlic in a deep sauce pot using lard. Once soft, I added about a cup and a half of the chorizo, and cooked until crumbly. Then I added 3 12oz cans of lager, mixed, and then added a cow tongue (cut into three pieces so that I could submerge them). I simmered this for four hours, then removed the tongues, to let them cool. I added some diced potato, and simmered for 30 minutes. Finally, I peeled the tongue, diced it, and threw it back into the pot. I mixed it all up and seasoned with salt.

Probably the best lengua I've had ... ever.

Absolutely, if you are a complete beginner this book is great to start with. As you progress this other book will be a good next step. The salt cured pig blog on Facebook has a ton of info on it for home curing. So I’d start with the first book and go from there, you can hit me up with any questions!

Found it in here Amazon

Youtube Video made by Gennaro Contaldo

So easy. So delicious. U have to try and dont forget the dryed Oregano, its a must have in there.

I know because this is British Indian restaurant style Indian food, which is not authentic Indian food.

There are even books that show you how to cook in this British Indian restaurant (BIR) style.

Look:

https://www.amazon.co.uk/British-Indian-Restaurant-Style-Meals-ebook/dp/B0096X3S4M/ref=sr_1_1?ie=UTF8&qid=1469234264&sr=8-1&keywords=british+indian+restaurant+curries

https://www.amazon.co.uk/British-Indian-Restaurant-Food-Home/dp/1523346418/ref=sr_1_2?ie=UTF8&qid=1469234264&sr=8-2&keywords=british+indian+restaurant+curries

Look in the comments for the first one - they're talking about chicken tikka masala, because it's a British Indian dish.

Sorry if you think this is actually what Indian food is like. It's kinda like believing that Tex-Mex food is actual Mexican food, or that Sweet and Sour Chicken is what Chinese people actually eat.

common misconception, fat doesn't make you fat. also chicken has so much protein I wouldn't even consider it a fat source. highly recommend reading the book big fat surprise about the studies that brought about all of our popular and incorrect nutritional beliefs. educate yourself!

They were awesome! My mom made them using the Raspberry Bullseye recipe from the Top Pot Doughnuts Cookbook. Next time I see her I'll see if I can get the actual recipe from the book!

If you're interested in becoming more of a burrito scholar yourself, I highly recommend this book.

The best chicken and waffles I've ever had was at Brown Sugar Kitchen in Oakland, CA. I bought Tanya Holland's cookbook immediately after eating there.

This is my favorite restaurant in Kansas City. Their cookbook is great too!

On a side note, the Garrelts (chef-owners of Bluestem) are opening a new restaurant soon called Rye. An employee at Trezo Vino, a restaurant that the Garrelts took over in May 2011 but closed in March this year, said that Rye would focus on being a slow food restaurant. This may have something to do with the rumors that Trezo Vino closed due to soaring food costs.

The recipe is quite long, but it is in the Complete KitchenAid Stand Mixer Cookbook, pages 166 to 170. I pick the raspberry macarons recipe and turn it into vanilla ones by replacing the 1 tb of raspberry liqueur with 2 ts of vanilla extract and no food coloring. For the filing, I pick the chocolate ganache. Enjoy!

This is the book: http://www.amazon.ca/Complete-KitchenAid-Stand-Mixer-Cookbook/dp/145083356X/ref=sr_1_8/182-0539999-0397347?ie=UTF8&qid=1381272605&sr=8-8&keywords=kitchenaid+cookbooks

http://www.amazon.com/Food-Presentation-Secrets-Techniques-Professionals/dp/1554074916/ref=sr_1_1?ie=UTF8&qid=1335573464&sr=8-1

http://www.amazon.com/Working-Plate-The-Food-Presentation/dp/047147939X/ref=sr_1_2?ie=UTF8&qid=1335573464&sr=8-2

http://www.amazon.com/Food-Styling-The-Preparing-Camera/dp/0470080191/ref=sr_1_5?ie=UTF8&qid=1335573464&sr=8-5

http://www.amazon.com/Stacks-The-Art-Vertical-Food/dp/1580080626/ref=sr_1_4?ie=UTF8&qid=1335573464&sr=8-4

Prashad was a finalist on a Gordon Ramsay TV show in the UK (http://en.wikipedia.org/wiki/Ramsay's_Best_Restaurant). They have since grown, and published a cook book. This is from their cook book:

http://www.amazon.com/Prashad-Cookbook-Indian-Vegetarian-Cooking/dp/1444734717

There's a cookbook

You're right, of course! That's why I preceded it with "pine nut-based." In this book by Miyoko Schinner or this one by Skye Conroy (or anywhere online if you do a search for "vegan parmesan,") you'll find lots of varied recipes for non-dairy versions of powdered parmesan. They mostly consist of differing amounts of nuts or seeds (almonds, cashews, pine nuts, sesame seeds, etc), ground up with nutritional yeast and sea salt, though in the Schinner book above there's also a recipe for an air-dried parmesan that's a bit more involved (it takes about two weeks to dry) which results in a harder block cheese that can be grated.