• woodnote@lemm.ee
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    1 year ago

    Looks absolutely delicious! Did you make the pappardelle? If not, what brand did you use?

    • LoneGansel@lemmy.worldOP
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      1 year ago

      It is a store bought variety because I’ve made enough pasta the past few weeks to be tired of the process, haha. I’ll edit with the brand name once I’m home and can check.

        • LoneGansel@lemmy.worldOP
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          1 year ago

          I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.

          I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.

      • LoneGansel@lemmy.worldOP
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        1 year ago

        It is a store bought variety because I’ve made enough pasta the past few weeks to be tired of the process, haha. I’ll edit with the brand name once I’m home and can check.

        Edit: it’s Garofalo brand

    • Psythik@lemm.ee
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      1 year ago

      Nah they didn’t sear the outside enough. Hey OP, next time use more heat and less time (to make up for the more heat).

      • Rai@lemmy.dbzer0.com
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        1 year ago

        I disagree. Some folks don’t have grills. Like me. It’s difficult to get a good char on the outside an have the inside look like this without a grill, even with cast iron.

        Char is wonderful, but this looks great.

  • awwwyissss@lemm.ee
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    1 year ago

    Why are posts here always focused on meat

    Edit: Wow sorry for asking a question. Like a bunch of dogs growling when someone looks at their food bowl.

    • LoneGansel@lemmy.worldOP
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      1 year ago

      Thanks for engaging with my post. I’ve posted two meat dishes and two vegetarian options this week.

      If you want more vegetarian options than what you’re seeing then you’ll have to post them.

    • SaintWacko@midwest.social
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      1 year ago

      Because it’s a major food source that our species has consumed since the beginning of (our) time

          • LoneGansel@lemmy.worldOP
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            1 year ago

            Kaj, go away man. Your opinions are wildly niche and don’t deserve to ride on the coattails of my post.

            In fact, you are actively helping this post reach a wider audience by engaging with it and driving me further towards the top of All. If you want to see this post do worse, quit commenting and voting on the posts in it.

            • kaj@lemmy.world
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              1 year ago

              Defending the victims of horrific abuse violence is always worth it, even when niche!

              • LoneGansel@lemmy.worldOP
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                1 year ago

                This is the highest engagement I’ve gotten on any post I’ve made so far. Thanks for helping to keep me at the top of Hot. Not sure how promoting a meat post really accomplished anything other than keeping meat at the front of everyone’s minds but thanks again!

          • newtraditionalists@kbin.social
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            1 year ago

            Please stop. You are actively hurting the cause. Being combative, dismissive, rude, and condescending turns people away, and makes them hate vegans and veganism. By your words, it is clear you don’t actually want to convince people to eat less meat. You are just stroking your tiny ego. Seriously. Stop.

    • Kowowow@lemmy.ca
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      1 year ago

      Ya let’s get some lab grown meat in here I want custom animal flavors like dragon

      (I am being completely genuine I need this now)