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Pastafarian
Apr. 7th, 2011 10:02 pmFound a 4-pack of nice cooking chorizo at a random Costcutter by King's Cross today for two fifty! Dear reader, I bagsied that shit. Man, I love chorizo to an extent that is probably unsuitable for public places. Like, I should just eat this at home, to avoid awkward Martix II Woman Eating Desert scenes
I am somewhat embarrassed by my hipster!love of a product currently so disgustingly popular it's on every menu, like fucking sun-dried tomatoes when I was in high school. I despised the sad wrinkly oil-preserved testicle that is the Sun-Dried Tomato, and during the Mediterranean!craze you could not get away from that shit for trying.
I'm going to try and get better about remembering Cooking What I Did and posting recipes, because I like to have some reference as to what was good/what modifications I made/where things were.
Tonight:
Pasta:
Half-and-half a nice, simple tricolor fusilli from Sainsburry's and an imported, tight, tubular fusilli (at a pittance--79p a goodish bag,must remember not to go to Sainsburry's again when this is cheaper and better) from the amazing Oli Food Centre. Seriously love them.
Sauce catches and plays off different types of pasta in different ways, so it's good to try a couple sorts to see what's working best, and also to add some texture/variety. It's not any harder, you're just bunging in two kinds at once instead of one, so why not?
Sauce:
Dice two cooking!chorizo sausages (NOT DRIED, V. IMPORTANT) into 8, 10 pieces and half brown them to get some oil in the pan--chorizo is VERY oily, there should be tons. Dice a red chili pepper, half an onion, and three garlic cloves, and fry them up/finish cooking the chorizo on low heat. Add a can of peeled plum tomatoes, some salt, pepper, oregano, and two teaspoons of sugar, and stir while it cooks. Encourage the tomatoes to squish, and let this cook down a bit.
I found this pleasantly spicy, sweet and rich, but not quite *perfect.* I'm not sure what could be done, but I feel there's something I'm missing. May experiment and see, as this was quick and painless and tasty enough to warrant some effort at further development.
I am somewhat embarrassed by my hipster!love of a product currently so disgustingly popular it's on every menu, like fucking sun-dried tomatoes when I was in high school. I despised the sad wrinkly oil-preserved testicle that is the Sun-Dried Tomato, and during the Mediterranean!craze you could not get away from that shit for trying.
I'm going to try and get better about remembering Cooking What I Did and posting recipes, because I like to have some reference as to what was good/what modifications I made/where things were.
Tonight:
Pasta:
Half-and-half a nice, simple tricolor fusilli from Sainsburry's and an imported, tight, tubular fusilli (at a pittance--79p a goodish bag,must remember not to go to Sainsburry's again when this is cheaper and better) from the amazing Oli Food Centre. Seriously love them.
Sauce catches and plays off different types of pasta in different ways, so it's good to try a couple sorts to see what's working best, and also to add some texture/variety. It's not any harder, you're just bunging in two kinds at once instead of one, so why not?
Sauce:
Dice two cooking!chorizo sausages (NOT DRIED, V. IMPORTANT) into 8, 10 pieces and half brown them to get some oil in the pan--chorizo is VERY oily, there should be tons. Dice a red chili pepper, half an onion, and three garlic cloves, and fry them up/finish cooking the chorizo on low heat. Add a can of peeled plum tomatoes, some salt, pepper, oregano, and two teaspoons of sugar, and stir while it cooks. Encourage the tomatoes to squish, and let this cook down a bit.
I found this pleasantly spicy, sweet and rich, but not quite *perfect.* I'm not sure what could be done, but I feel there's something I'm missing. May experiment and see, as this was quick and painless and tasty enough to warrant some effort at further development.
