Comments for Man The Stove

Comment on Pappardelle experimental vegetarian carbonara by Mrshmmz

Mrshmmz — Thu, 02 Feb 2012 12:05:00 +0000

Erm, you do realise anchovies aren’t vegetarian, don’t you?! I know some people who eat fish call themselves vegetarian but more accurately they should be called “pescetarians” – vegetarians don’t eat anything that used to be a living creature, whether it swam, walked or flew!

I realise it can get confusing for non-vegetarians, as many people self-define as vegetarian but what they actually eat can vary widely. At one extreme you have vegans who eat no animal products at all (including eggs, dairy, and often things like honey too), while at the other extreme you get the people who only occasionally eat meat, who often call themselves vegetarian for convenience. Most vegetarians are “lacto-ovo” vegetarians, who eat no meat or fish but will eat eggs, milk, and other animal products that don’t directly involve killing. Strict vegetarians will avoid things like parmesan cheese (which contains rennet, from the lining of a calf’s stomach) or gelatin (made from skin & bones), although many vegetarians are willing to overlook trace amounts of animal-derived ingredients like these.
Since this site is supposed to be about impressing a date with your cooking I thought I should explain this since I don’t think you’ll get very far with a veggie if you cook her fish!

Comment on butter…what’s the best in the world? Echire butter? by Dominicjeffrey

Dominicjeffrey — Sun, 15 Jan 2012 19:23:00 +0000

Lurpak is just a regular cheap butter. Everyone has it in their fridge in the uk

Comment on Sample Wishpot Product Page by Wishpot Publisher Pro

Wishpot Publisher Pro — Wed, 14 Dec 2011 19:06:18 +0000

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Comment on Sample Wishpot Product Page by Wishpot Publisher Pro

Wishpot Publisher Pro — Sun, 13 Nov 2011 17:25:59 +0000

Comment on Tacos with poached eggs by Anonymous

Anonymous — Tue, 09 Aug 2011 01:43:00 +0000

Not for now and definitely not as a cook!

I do have couple of concepts I’d love to make happen.

Comment on Tacos with poached eggs by Dvigano

Dvigano — Mon, 08 Aug 2011 17:47:00 +0000

Looking great Max!! Will you quit your day job and open a restaurant?

Comment on butter…what’s the best in the world? Echire butter? by Peter Butter

Peter Butter — Mon, 01 Aug 2011 05:13:00 +0000

Thanks for sharing your info kind regards Peter Butter

Comment on Pasta with Lobster (Fra Diavola) by Anonymous

Anonymous — Mon, 18 Apr 2011 23:34:00 +0000

This is a great test!

Comment on Penne all’amatriciana by Stavarous

Stavarous — Sun, 22 Aug 2010 21:58:42 +0000

I’ve been thinking about this with regard to the pork and bacon in the original recipe, and I think smoked portabellas may make an acceptable substitute for the American taste for bacon. Pancetta is not smoked, of course, but American bacon is, so I’m going to try adding a little of that taste via mushrooms. I’ve done this before, but never in a tomato sauce. If you get to it first, let me know how it comes out.

I’ll fire up my smoker this week, add the hickory, and as soon as it’s smoking well add the bellas for about ten minutes. They are so full of water that after sautéing, the smoke will be too intense if you let it go longer.

I’ll report back.

Comment on Penne all’amatriciana by Stavarous

Stavarous — Sun, 22 Aug 2010 21:16:10 +0000

Where I live in Louisville, KY, we can’t get 10-12 friends together without there being a couple of vegetarians and some pescatarians (not against meat, but prefer seafood for health) as well.

So I prepare this sauce as above, adding garlic and leaving out the celery and carrots, but they’re OK for those who are French-trained and like that taste.

Then I put out a warm plate of seasoned and suteed bay scallops or shrimp for those who care for them, and a bowl of Romano to let folks add cheese to taste.

I like light tomato sauces, and usually save the pork and bacon for the occasional Carbonara (I’m on a mandatory heart-healthy diet, but I have to have my Carbonara now and then).

Everybody enjoy!

I agree that penne is a fine choice for the pasta.