Sunday Bolognese and stuffed shells with Jules...

You gotta start this baby early in the morning. Right when I just get up. First thing is stoke the coals in the stove to get them going again, the house got a little chilly over night...

Start with the basic trio. I absolutely love celery leaves. When I was little, my Godfather always put out celery and oil after dinner and before dessert. he put an ungodly amount of salt and pepper in the olive oil and you stir it up with a piece of celery and chomp it down. In between sips of his gin martini one night, he pulled me aside and told me that the leaves were the best part. No one ate those pieces and they soak up so much extra flavor. I was hooked right away. It's a little extra love in there...

I like to use the food processor to get it all extra fine and then it goes right in a bath of olive oil and a big knob of butter...

While that is simmering away, it’s time for a few logs to get the fire back up in the living room…

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Now that that is going, and the veggies are all nice nice, you drop in your ground beef. No one like pictures of raw meat. But it is a good time to get a nice mescal bloody mary going with just a few simple ingredients…

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By now the meat has browned nice and it is time for some milk. Yes milk. It has to happen, so a few glugs go on in…

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How’s that bloody looking? Fuck yea… That splash of pickle juice is the stuff…

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The milk takes a while to reduce all the way down. It’s a good time to teach a six year some humility and old a good history lesson…

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before the aromas really take over the whole house, I can squeeze 1 incense stick in…

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Now that the milk is all reduced, it is time for the secret weapon. 22 grates of nutmeg does the trick…

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Next up is some red wine. I had a sangiovese and you gotta make sure it’s good before it goes in…

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A few slugs of that, about the same amount as the milk. And after that reduces all the way down, it’s time for the tomatoes. these are the best. Sweet and perfect.

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Plus they are whole tomatoes. I like to mash them up with my hands. You get a little extra love in there that way. Details…

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Stir it all together and it needs at least 5 or 6 hours of simmering and stirring.

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Pop another log on. Take a little nap.

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Next up is making the filling for these shells…

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Get some little hands dirty if you can…

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Salt the water like the ocean. If you don’t taste your pasta water before you put the macaroni in, you’re doing it wrong…

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Prep the baking pan for after you stuff all the shells. More butter never hurts…

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All stuffed and ready for baking…

Aaaaaaand ready to eat…

I can smell it 

oooh boy

Pretty similar to my method:

Step 1 - Find this tin and whack top edge on corner of shopping isle, repeat till bursts

Step 2 - Drink innards

A+ thread. True dedication. You may have even got through Tool's whole discography whilst in the process.

Not bad at all.

Looks yum, is there any pork in there?

No, just beef.

Tell it to facebook ffs

I miss Fred's classic cooking posts, so I had to make one of my own. His were amazing.

Probably should have dug up an old recipe thread though. Oh well. Fuck it.

nice

I remember

Great thread, liking the photos.

looks fucking deece as fuck

LoL this thread is pure genius.

  On 2/16/2018 at 4:17 PM, olo said:

A+ thread. True dedication. You may have even got through Tool's whole discography whilst in the process.

lol

What salt do you use in your pasta water?

Looks delicious btw, more of the same please!

We Are The Meal Makers

If it turns out alright, I'll post my recipe for a vegetarian Hawaiian poke bowl

  On 2/17/2018 at 3:14 PM, calx said:

What salt do you use in your pasta water?

 

Looks delicious btw, more of the same please!

when cooking I use kosher salt. Seasoning after either Maldon sea satt flakes or a course french sea salt

  On 2/17/2018 at 6:11 PM, Squee said:

If it turns out alright, I'll post my recipe for a vegetarian Hawaiian poke bowl

nice. we should change this thread title and keep this going...

My dick is so chubby right now. My vag is toats wide too.

outdoor fire?

Sounds lush.

LOL that is absolutely beautiful. But garlic powder is a bit nasty.

EDIT

My vegetarian Hawaiian poke bowl turned out amazing. I’ll go through it step by step tomorrow.