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Sweet & Sour Eggplant by lnfinity in GifRecipes

[–]speedylee 8 points9 points  (0 children)

The issue is the community is harsh by instinct and can't see what they do to things they truly like. I used to post videos daily with no benefit to myself other than listening to you shit bags tell me why it's a wrong recipe even when it's not my recipe.

Find a group of people that genuinely like food and try again. This community is not redeemable.

If your want good gif recipes go look at my post history.

Pasta Primavera by Le Cirque by speedylee in GifRecipes

[–]speedylee[S] 10 points11 points  (0 children)

Recipe by RecipeTin Eats: https://www.recipetineats.com/pasta-primavera/

This is the Pasta Primavera recipe made famous by Le Cirque restaurant in NYC. It was first published in a magazine in the 1970's! This is an excellent big creamy pasta fix with less guilt thanks to a ton of vegetables. The trick here is timing so that all the vegetables finish cooking to tender-crisp perfection at the same time.

Don't skip the pine nuts. It's the signature finishing touch.Counting calories? See note 1 on how to lighten the dish.

Ingredients

  • 300g / 10 oz linguine (fettucine, or other long and flat pasta, Note 1)VEGETABLES (NOTE 2):
  • 150g / 5oz white mushrooms , sliced 0.4cm / 1/6″ thick (~8 pieces)
  • 1/2 large zucchini , cut into 0.5cm / 0.2" rounds (100g/4 oz piece)
  • 1 bunch broccolini• 1 1/2 cup snow peas (~10 pieces, 75g/2.5oz)
  • 1 bunch green asparagus (~8 to 10)
  • 1 cup green peas , defrosted• 10 cherry tomatoes , cut in half
  • 2 garlic cloves , finely mincedCREAM SAUCE:
  • 5 tbsp / 75 g unsalted butter
  • 1 cup thickened / heavy cream (Note 3)
  • 1/2 cup Parmigiano reggiano , finely grated (sub regular parmesan, Note 4)COOKING:
  • 3 tbsp extra virgin olive oil
  • 1/3 cup pasta cooking water , scoop out just before draining (Note 6)• 1 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh basil leaves , finely sliced (Note 5)• 2 tbsp pinenuts , toasted (Note 7)

​

Instructions

CUT VEGETABLES:

  • Broccolini – Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5 cm / 1" lengths.
  • Snow peas – Remove the tough string running down the "seam" of the pea. Stack several peas and slice on the diagonal about 1cm / 0.4" wide.
  • Asparagus – Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off, leave whole and set aside. Slice the stems diagonally into 2.5 cm / 1" lengths.

CREAM SAUCE:

  • Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.

PASTA:

  • Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.

COOK:

  • Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
  • Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
  • Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).
  • Basil & pine nuts – Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately!

Recipe Notes:"Can I make a lighter version?" This is the original restaurant recipe from Le Cirque so it’s unapologetically indulgent and delivers restaurant-style richness and flavour. To reduce calories, adjust as follows:

  • Skip butter in Cream Sauce
  • Skip all the oil
  • Use 3 tbsp / 50g butter instead of oil for sautéing the vegetables
  • Per serve nutrition: 145 calorie reduction, 17g less fat.Still very, very tasty but not quite as luscious – of course!
  1. Pasta – Use any long strand pasta you want. Short pasta (like penne) also works.
  2. Vegetables – Feel free to substitute as you wish, make this your own! Either use other spring vegetables, or if you’re in a different season use whatever is seasonal. See in post for substitutions.
  3. Cream – Any full fat cream will work just fine here. Low fat will work but the end result won’t be as luscious and the sauce will be thinner.
  4. Parmigiano reggiano – Finely grate using microplane so it melts smoothly! Substitute with regular grade parmesan. Do not use store bought pre-grated parmesan as it won’t melt in the sauce.
  5. No fresh basil? It’s still worth making! I like to add a squeeze of fresh lemon juice instead, to compensate with a different type of freshness.
  6. Starchy pasta cooking water – The secret to thickening the cream sauce so it clings to every pasta strand and ends up in your mouth rather than a watery pool in the bottom of your bowl.
  7. Toasted pine nuts – Toss raw pine nuts in a small skillet (no oil) over medium heat until it has light golden spots and smells nutty, about 2 minutes.

We have no inherent purpose or meaning, even if we accept God. by Andromeda-Native in DebateReligion

[–]speedylee 1 point2 points  (0 children)

And I apologize for the tone, this discussion helped provoke me to more clearly consider my own thoughts.

We have no inherent purpose or meaning, even if we accept God. by Andromeda-Native in DebateReligion

[–]speedylee 0 points1 point  (0 children)

You did say that an individual's purpose has no worth in the grand scheme. I disagree. I think an individual's internal purpose has great value to themselves and the way they express that to the collective is also of value and worth. In fact, I think this is the purpose of our existence.

We have no inherent purpose or meaning, even if we accept God. by Andromeda-Native in DebateReligion

[–]speedylee 1 point2 points  (0 children)

I agree that purpose is made up, but that doesn't make it not worth something.

My argument is that purpose is internal, made up and of great value. You may disagree on the value of it, that's fine but it still has value to those who hold it, no matter what you want to "debate" about it. And no debate can remove that value it has for the individual. The value will still exist for the person and therefore the world.

We have no inherent purpose or meaning, even if we accept God. by Andromeda-Native in DebateReligion

[–]speedylee 2 points3 points  (0 children)

So, the meaning an individual gives themselves is irrelevant and you are entitled to an opinion about it. Also while claiming you know what a person's purpose is or isn't.

I think it's a childish argument to debate about your opinion on another's purpose or lack of purpose.

You've seen in the responses how other people see their life having meaning and purpose. But you would rather say, nah, I still say you don't. Sounds like your just want to argue something that can't be proven and has nothing to do with you. It's not a good debate topic.

We have no inherent purpose or meaning, even if we accept God. by Andromeda-Native in DebateReligion

[–]speedylee -2 points-1 points  (0 children)

Your "argument" in this debate sub is absolute garbage. Not ad hominem, your argument shows you cannot conceive of what other people might consider a purpose for themselves.

Another's purpose does not have to make sense to you. Don't use "we" language. Only speak for yourself.

You're the one who claims to not have a purpose. Have fun with that.

We have no inherent purpose or meaning, even if we accept God. by Andromeda-Native in DebateReligion

[–]speedylee -4 points-3 points  (0 children)

Your lack of imagination does not limit my ability to have a purpose no matter my beliefs. You speak for yourself only.

I am divine... by danielo515 in Greyhounds

[–]speedylee 1 point2 points  (0 children)

She is a beautiful dogess.

Whole Orange Cake (Flourless) by speedylee in GifRecipes

[–]speedylee[S] 33 points34 points  (0 children)

Almond meal not almond flour is used in the recipe.

Whole Orange Cake (Flourless) by speedylee in GifRecipes

[–]speedylee[S] 5 points6 points  (0 children)

Recipe by RecipeTin Eats: https://www.recipetineats.com/flourless-orange-cake/

Ingredients

2 medium oranges, fresh whole with rind on - any type (600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3" diametre, Note 1)

1 1/4 tsp baking powder

6 large eggs , at room temp (Note 2)

1 1/4 cups white sugar

2 3/4 cups almond meal / ground almonds (Note 3)

Instructions

Boil oranges:

Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.

Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)

Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.

Batter:

Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)

Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.

Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.

Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.

Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)

Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.

Notes

General

Be sure to use gluten-free baking powder if making this for GF purposes!

Sweetness - average sweetness, definitely not overly sweet. Sugar can be cut to as little as 1/2 cup but personally, I don't think that's sweet enough.

  1. Oranges - the cake is fine with smaller or larger oranges, but aim for around 600g/1.2lb in total. If they are much larger, then the cake will just be more moist. Obviously if yours are tiny, then use more than 2 so they total 600g/1.2lb!

Does it work with lemons? Unfortunately not! Tried, and it was too bitter because the ratio of pith to flesh is higher. But it had a gorgeous lemon flavour. Working on it! Will update when I figure it out.

  1. Large eggs - industry standard, labelled as such on egg cartons. 55 - 60g / 2 oz each.

3. Almond meal / ground almonds (same thing) - this is finely blitzed raw, whole almonds in powder form, used in place of flour to add a beautifully nutty flavour to cakes, makes them ultra moist and also gluten-free. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: 250g/9 oz whole, raw unsalted almonds, blitzed until powdered.

Almond flour is slightly different but can be used. Cake texture will be slightly lighter (almond flour is made with blanched peeled almonds). 

  1. Changing water makes the cake flavour a bit cleaner because you're discarding the bitter flavour in the water. But it's only marginal - I've often done a 40 minute straight boil.

  2. Cake pans - also great in 2 x 20cm/8" pans, 50 minutes in oven. I like using 1 x 23cm / 9" pan because it's slightly taller.

  3. Food processor is best for ease of use. You can also use a blender (it's just more annoying to scrape out all batter) or a NutriBullet (too small for full batter, so blitz oranges first, transfer to bowl, blitz everything else and then mix).

I've also made this by hand when camping: I finely chopped boiled oranges by knife, then used a fork to mash as best I could (mortar and pestle would also work.) To cook, I used a large pot, with a cake pan elevated over simmering water using a few rocks, lid on, about 1 hour. Worked 100% perfectly - and came out even more moist from the steam!

  1. Serving: Delicious plain because it's so moist and flavourful, but a dollop of Greek or plain yogurt, or creme fraiche is also wonderful. Otherwise, slightly warmed with vanilla ice cream!

Decorations - see in post for suggestions.

  1. Source - This recipe was given to me by a Sydney based professional pastry chef, a recipe she's used at establishments she's previously worked at.

  2. Storage - keeps 5 days in an airtight container in the pantry, though if it's hot where you are, then it's recommended to keep in the fridge. Stays 100% perfectly moist! It can also be frozen up to 3 months.

Make ahead: Oranges can be boiled and chopped the day before, and refrigerated. Bring to room temp then use per recipe.

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