Peanut sauce is good, so is browning them in butter in a skillet and scrambling an egg or two over them.
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Ooh, thanks!
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Something I was taught by an Italian friend who said it was childhood comfort food in the south of Italy the way mac & cheese is in the States: saute some diced onion in olive oil in a pan, add whatever spices you want (oregano, garlic, salt, pepper, red pepper flakes are all good choices) and cook a bit more, then add peas (frozen, canned, or fresh) and continue until heated through. Then add any leftover small pasta youâve got (ditalini is a good choice) and toss. I like to add a lot of Parmesan cheese once itâs in my bowl, because of course I do!
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I hardly have any pictures to share of this (I was really busy cooking, and from start to finish had the below photographed fire going for about 8 hours). Last weekend when a good friend was in town visiting he and I foraged a good haul of Ramps Sunday morning in preparation for having a little feast between ourselves and a few other local friends that evening. Everything on the menu was cooked over an open fire. There was bratwurst, charred shishito peppers & broccolini, followed by mushroom and charred ramps paella. We also had some jumbo head-on shrimp to serve with the paella but they were reserved on the side due to one attendees extreme dislike for shellfish. The entire paella prior to the shrimp was vegetarian, so definitely not a traditional paella of any sort. There was a good layering of flavors with a nice layer of socarrat at the bottom anyway. Overall I couldnât have been more pleased with the outcome, there were no leftovers. Sadly no one got a photo of the shrimp.
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Simple but effective use of leftover spaghetti: pepperocino
Sauté garlic and red pepper flakes in olive oil until fragrant and add noodles. Cook it with the noodles for a minute or two so it all sticks together. Throw in salt if needed. Parmesan cheese works well
You can throw in:
Greens (arugula or spinach works well)
Sliced cherry tomatoes
Leftover chicken or seafood (calamari or shrimp work very well)
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Rum. I like to pour my booze into soft drinks or coffee when drinking outside on the sly. Itâs such a versatile spirit for mixing.
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Thatâs Aglio, Olio and Peperoncino⊠youâll occasionally see it served, but mostly itâs a âall Iâve got is pasta and some things no Italian is without in the kitchenâ
Iâd suggeste sauted breadcrumbs, pine nuts, and anchovies, but yeah, sky is the limit.
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Any good recommendations for homemade weed gummies? Asking for a friend, obviously 
I know about the decarboxylation and infusing the oil, but wondering if anyone has specific recommendations about the particular concoction for gummies. I love sour patch kids, as a baseline, but itâs not critical. Since this is for a friend, as I said.
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i make some tasty gummies. very sour. i found some Jolly Rancher jello and used the watermelon flavor (my fave!) add the whole packet to a cup of cold water (or mango nectar!) and two unflavored gelatin packets and - key ingredient - one packet of pink lemonade kool-aid no sugar.
heat and stir slowly until all dissolved, then pour into moulds and chill. i put mine in the freezer. they are not totally shelf stable and will melt if not refrigerated, but they work a treat.
i usually use cannabis concentrate from the dispo instead of decarbing flower and infusing oil because the oil can really mess up your gummies.
play around with it and you can always treat it like a jello shot if they donât set up enough.
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Thanks!
Iâm infusing some coconut oil, for my friend, so will figure a way to work with that.
I wonder if adding more gelatin can help counteract the oilâs influence on the jelloâŠ
Mainly I want to make something that is dosable, or easily divisible, but also wonât spoil if kept in the fridge or freezer for a while.
My friend is a lightweight, so even a small batch will likely sit around a while, you know?
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i have done the coconut oil in gummies. you might need to add more gelatine, as you say.
i have also added raspberry Emergen-C to make it sour, but the unsweetened lemonade powder is the bomb!
ETA: if edibles are your friendâs thing, do infuse some EVOO to drizzle over pasta, salads, pizza crust⊠anything you (they) like!
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Trying to reduce your deep frying oil use?
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Was that sand? Amazing!
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That one in the middle? Yes, please!
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Cooking to make things crispy existed, but frying is defined as cooking in oil, so this method would need its own name. Any idea what itâs called?
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Exactly. The hidden gem. One of my favorite whiskies.
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Dear lord that looks good.
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