Quote:
Originally Posted by CliffFletcher
Three meals I’ve made dozens of times and to what I’d consider restaurant quality.
Hash browns. Key is to parboil the diced potatoes before adding them to hot oil. Then I mix them with sauteed peppers and chorizo sausage.
Spaghetti carbonara, classic style. So only ingredients are guanciale, egg yolks, parmesan, and the spaghetti. Not a complex dish, but took some time before I could consistently make it to a silky texture.
Chilli. I’ve been working out variations on it for 30 years now. What began as a hearty bachelor meal is now all about the chilli paste blends and experimenting with things like coco powder and stout beers. The recipe will never be final.
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Love chilli! Something I've always wanted to master, but always forget to try!