Back in October when I fell off the Korean Drama bandwagon, there was a suggestion in the comments that I watch a show called Pasta. Needing something to do while I was on the elliptical machine in the gym, I once again thought, “Ah … just one episode”.
I’m 18 hours into it.
[mainbodyad]The problem with watching a show centered on Italian cooking is that 1.) everyone in this household cooks well, which is no secret, and 2.) a huge portion of the show is about fights or conflicts regarding dishes. In one, the chefs were arguing over whether the garlic should be chopped, minced, or sliced for a particular pasta dish, in another, judging the oil ratio of aglio e olio (that one’s not hard – Hazan’s rule of 1/3rd cup olive oil per pound of pasta is flawless).
This has led to me pausing the show for 45 minutes at a time while I go into the kitchen to try the different methods about which they are screaming. I’ve been testing the aglio e olio recipes, including going to the extreme on some of the flavor profiles just to see how far I could push a certain experience. The red pepper and sun dried tomato version tonight was so hot it burnt the outside of the lips; it felt like fire. I loved it, but it was too intense for general consumption. It’s now a normal thing for the excess pasta to be stored in the fridge because I just want to try it. At least we have enough leftovers for awhile.
A single bowl of the stuff, as pictured, tends to run less than $1 in ingredients (I’d have to add up the specifics) and right around 625 calories plus whatever cheese you put on top. Now, I need to practice making scallops.