In Tuscany it’d be EVO oil and flour. No such thing as kashmiri chili, heavy cream. Oregano? Maybe, more likely salvia and or rosemary, although rosemary here would be not adequate. Spinach? Yes, but cavolo nero’d be a common alternative. Nonetheless, cheers, wonderful dish.
I got two of the cheap single hob ones from ikea. I have been using them for a while and the function just fine. Having two seperate ones also means that I can just put either one away if it's not needed.
Have induction now and used to have gas. It took a while to get used to, and I often miss the what-you-see-is-what-you-get aspect of gas. But induction nowadays is pretty damn sweet. And fast too.
You are going to love it. Gas is so much nicer to cook on, having flame control and immediate feedback. There’s nothing you really need to know, as such, you’ll figure it out quickly.
It’s much harder to go from gas to electric IMO because there’s much less sensory feedback on electric ranges. You should be able to get a feel for gas quickly because it’s easier to see and feel where things are at temperature-wise, and adjustments take effect much more quickly.
I hope you have many options for gas suppliers. Didn’t realize I only had one when I made the choice for gas and now I’m stuck with the only one in the area and they suck. Propane is nice but a broken tank can really be a pain.
I think it depends on the kind of gas stove for if it gets as hot, definitely agree to an extent, for gas stoves a lot of the heat is lost anyways due to dissipating into the air and not into the pan.
But I suspect if you’ve got one of those jet wok gas burners you’re getting pretty darn hot.
That’s a good point. I know they have crazy jet gas things for woks, but I felt like the regular hobs I’ve used have taken a little longer to boil water than on our electric. It wasn’t a big deal, I just expected the opposite when I first fired it up
Yeah, also the efficiency of electric just heating the surface that the pot is directly sitting on probably helps transfer the heat to the pot faster even if it isn’t actually getting hotter than gas.
I’m quite happy with my electric I think the only thing that would be better is if I had an induction burner for when I want it really hot really quick.
Exactly this and for that reason. If it’s minced you always have to chop… there almost never a reason to skip one or the other. And the exceptions like spaghetti with garlic need carefully sliced garlic. Mmm so good.
I like the very poor and lazy student greatness of peanut butter pasta. It takes barely longer than cooking the pasta themselves, the ingredients are almost all shelf stable and staples in my pantry… it’s great for lazy cooking honestly. Okay, the recipe:
cook pasta (however you like, I’m no pasta police)
in a bowl, mix peanut butter with some soy sauce and vinegar (whichever brand/style/color you have at hand, we are being lazy here okay) the result can become a weird dense and sticky paste with a really deep soy sauce color and taste too strong to be good, do not panic, it’s not finished yet.
when the pasta is done, keep some of the pasta water and add it to the sauce, the sauce should now start to look good and taste much better.
laziest option is to throw the pasta on top of the sauce and use only one bowl. If the sauce is too liquidy, you can reheat the hole thing a bit.
No need to add salt, it’s already in the pasta water and soy sauce. Add whatever spicy thing you like, that works well. I wouldn’t recommend adding cheese to it, I was never really successfull with it.
Carbonara is probably a go-to if you’re trying to impress. A real tasty classic that’s also deceptively easy.
A ragu bolognese is also really great — either beef or if you’re wanting to mix it up with some Italian sausage (or pork mince with fennel and sage). If you have more time you can turn that into a lasagne.
I usually find pasta is one of those things that I’ll just chuck what I have on hand in. If I have some cream then that with some shallots, white wine, tarragon and a squeeze of lemon. If I have veggies that need using then chop them up and do a tomato base — onion, corgette, pepper… all so good!
I love a good white sauce! Make a roux, add some milk, and take it from there. I often chop up leftover meat and/or veggies to finish it off. Add some nice cheese for a good cheese sauce. Its a great blank slate for different spice and herb combos, never the same twice.
I agree with everyone else (Mercato Atlas) and would add that should you ever want to venture into other pasta shapes, Mercato has a good range of accessories.
I have a Zojirushi, it’s fantastic. But I’m betting at this point, just look for any rice cooker with Fuzzy Logic/Micom and decent reviews.
If you live in the US, Costco has pretty solid deals on quality rice cookers which are solid. Also prime day is coming up and I got my zojirushi a while ago for under $100
More niche but I’ll mention the ramen_lord Book of Ramen if you ever want to make homemade ramen (or even just sprucing up instant ramen with authentic toppings).
I recently discovered IndianHealthyRecipes.com, his chicken tikka masala and chicken biryani have become regular favorites at our house.
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