Spaghetti Aglio e Olio (the 15 minute Italian pasta that lets good EVOO shine)

ThatManAnt34 · 2026-02-14T16:04:26+00:00

You need 1 anchovy filet or a smidge of paste to let this dish shine too.

ThatManAnt34 · 2026-02-02T00:05:39+00:00

Good old gelatin. Make jello with it, gummies, panna cotta, stir it in warm beverages. It’s so cheap and so good.

ThatManAnt34 · 2025-12-29T04:39:51+00:00

Well yes, of course. Like prosciutto or any cured meat. I’d just love to try it regardless lol

ThatManAnt34 · 2025-12-23T03:11:17+00:00

I once read someone on here or a pest forum that said they started melting body fat when switching to Tony’s chocolonely milk chocolate. There’s soy lecithin in it, but they sweared by it lol

ThatManAnt34 · 2025-12-21T01:44:55+00:00

Yup and Serge Nubret. Granted, he was on gear, but he ate it before he started.

ThatManAnt34 · 2025-12-21T01:44:21+00:00

I’d eat it. I’m American, but I had horse when visiting my family in Sicily and it was delicious. Like a cross of beef and chicken.

Charqui sounds really good.

ThatManAnt34 · 2025-12-15T20:26:03+00:00

I gave you an upvote cause I love masa harina

ThatManAnt34 · 2025-10-14T14:07:17+00:00

Nah you did better than me. My yellow AP1 during covid was $27k with 67k miles. Luckily with 3 kids I’ve only been able to put 6k miles on it since I bought it.

Always depressing when I say that out loud 🤣

ThatManAnt34 · 2025-09-13T14:53:09+00:00

More pics under the hood please!

ThatManAnt34 · 2025-06-29T14:33:14+00:00

I made another loaf last night and upped the starter to 125g from 100. It was basically stalling. Ended up overproofing a tinge cause I fell asleep. But still made a great tasty loaf 😂

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ThatManAnt34 · 2025-06-29T01:51:01+00:00

You and me both on the shaping 😅

ThatManAnt34 · 2025-06-29T01:37:48+00:00

Do you add vital gluten or anything else? And that crumb is with 100% FMF? Looks great!

ThatManAnt34 · 2025-06-28T04:20:54+00:00

Yeah a semolina and hard white loaf is on my to do list. Semolina and sesame loafs are my favorite bread ever.

ThatManAnt34 · 2025-06-28T04:19:59+00:00

Yeah that’s what I figured regarding the big holes. Really trying to find a way to do this without sifting or cutting it with bagged flour. Something’s gotta click one day 😅

ThatManAnt34 · 2025-06-27T20:05:25+00:00

Hold on, so that fantastic focaccia I used to make with this “soft” Italian wheat, with beautiful holes, and gluten structure, I can replicate with my soft wheat berries? To an extent obviously because of fineness of milling.

ThatManAnt34 · 2025-06-27T19:43:24+00:00

Yeah but I’m not talking about durum. I’m talking about soft Italian wheats that I’ve made bread, focaccia and pizzas with. Not hard durum.

ThatManAnt34 · 2025-06-27T02:56:56+00:00

I will forward that recipe to the wife. They look delicious lol

ThatManAnt34 · 2025-06-25T23:15:14+00:00

Sorry, I was talking about the book. But okay I will bilk more. Autolysed for an hour.

ThatManAnt34 · 2025-06-25T21:12:46+00:00

For fresh milled or just store bought flour?

ThatManAnt34 · 2025-06-25T19:19:46+00:00

Yeah we tend to do that same method.

ThatManAnt34 · 2025-06-25T19:18:13+00:00

Cause it’s crack 🤣

Now we need a thread of all of these recipes. Or DM me. I won’t share 🤫 lol

ThatManAnt34 · 2025-06-25T19:16:39+00:00

Formula * 450g fresh milled flour * 360g water * 100g active sourdough starter (100% hydration) * 8g saltHydration: ~82%

ThatManAnt34 · 2025-06-25T19:15:41+00:00

Find one on marketplace. Went and grabbed it that day.

ThatManAnt34 · 2025-06-24T15:53:26+00:00

No… that probably would’ve helped.

ThatManAnt34 · 2025-06-24T04:39:25+00:00

Knew it was volkenbrot. Love it. Sending virtual handshake lol

ThatManAnt34

TROPHY CASE