Hope so. So weird that it's working one day and then it can mess up the day after without any obvious changes being made.

It's in my eyes the most promising change in years for $LEO

that’s a nice one! I remember when it came out. There was this French, Japanese crossover label called Kitsune. Don’t know if they are still around but I heard that music played along with Justice in Daikanyama which is where high fashion meets the club scene (my ex’s vibe haha)

Are you on discord btw

I found it hilarious too! Priceless 😂
!BBH

That's good news .... alright umm can you resend that link you sent me to get on leodex? I think I lost it

Yeah

Great to know this. Thank you 🙏

Thanks 🙏

GM!
!BBH !ALIVE

Thank you

Thank you

Part 1/6:

Deliciously Healthy: The Ultimate Rice Bowl Recipe

The notion that healthy food is synonymous with bland flavors is a misconception that needs to be debunked. In fact, creating meals that are both nutritious and delicious is not only possible but also incredibly simple. A perfect example is a wholesome rice bowl that is rich in proteins, healthy carbohydrates, and fats. With this easy-to-follow recipe, you can whip up a satisfying meal in the same time it takes to cook your rice.

Cooking Your Rice

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To start, you'll want to rinse and prepare the rice. For this recipe, two cups of medium grain rice, preferably Nishiki white rice, is a great choice. Begin by washing the rice until the water runs mostly clear—this usually takes about two or three rinse cycles. After rinsing, spread the rice into an even layer in your rice cooker, and add an appropriate amount of water. A simple method to measure the right water level is by using your finger; when inserted into the rice, the water should reach just about the tip of your cuticle. Once you've added water, close the cooker and set it to cook.

Baking the Chicken

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While the rice is cooking, the next task is preparing the chicken. Six to eight skinless, boneless chicken thighs are recommended for their balance of flavor and cooking ease, as they are less likely to dry out compared to chicken breasts. After greasing a baking tray, season the chicken lightly with salt on both sides and place them in the oven at 375°F for about 30 to 35 minutes.

While the chicken bakes, you’ll want to prepare a delicious glaze for later. Start by finely chopping a red jalapeño or a Fresno chili and combine it in a saucepan with soy sauce, rice vinegar, and honey. Bring this mixture to a boil, then add crushed garlic. As the glaze thickens (you can use cornstarch mixed with water to thicken as desired), set it aside until the chicken is halfway cooked.

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Cooking Vegetables

The vegetable component is just as crucial for a vibrant bowl. For this recipe, you’ll use two crowns of broccoli and half a bag of frozen edamame. After preparing the broccoli by removing the leaves and cutting it into small pieces, heat a stainless steel pan with a little vegetable oil. Add the broccoli and edamame, sprinkling a little salt. Sear until charred, then toss them around to cook evenly until they are just tender. A splash of lemon juice at the end adds a refreshing zing.

Quick Pickling Carrots

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Next, you’ll make a quick pickle for added texture and flavor. A simple mixture of vinegar, water, kosher salt, and sugar is whisked together, then you’ll julienne two carrots and soak them in the liquid. This quick pickling can elevate the dish with a crunchy, tangy element.

Putting It All Together

Once everything is cooked and prepped, it’s time to assemble your rice bowl. Begin with a base of perfectly steamed rice, followed by sliced chicken that is coated in the glaze and caramelized under the broiler. Top it with the cooked vegetables, quick-pickled carrots, and avocado for creaminess. Finally, sprinkle some flaky sea salt and thinly sliced green onions for a pop of flavor.

The Final Dish

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What you are left with is a stunning rice bowl, bursting with color and flavor. From the juicy chicken with its spicy-sweet glaze to the fresh crunch of vegetables and the creaminess of avocado, each bite is a delightful experience. This meal not only satisfies hunger but leaves you feeling light, nourished, and energized. It's a testament to the idea that eating healthy does not mean sacrificing taste—a simple, scrumptious rice bowl can do both!

Enjoy your creation, and feel free to customize it to your liking. With just a little effort, you can whip up a balanced meal that is good for your body and a joy to your taste buds. Bon appétit!

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How to Make Perfect Potato Buns: A Step-by-Step Guide

Creating the perfect bun is a culinary endeavor that many home cooks overlook. Yet, as Josh passionately argues, the bun represents a crucial 50% of the experience when enjoying a hamburger or a sandwich. Why settle for store-bought when you can easily make your own potato buns from scratch? This guide will walk you through the process of making these delicious, soft, and fluffy buns, elevating your meals to a whole new level.

Why Choose Potato Buns?

Potato buns stand out because of their versatility and unique texture. The addition of potatoes not only enhances the softness but also lends a lovely sweetness that complements a variety of fillings—from classic beef patties to chicken sandwiches. Hard to resist, right?

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Ingredients You'll Need

To get started, gather your ingredients:

• 1 medium russet potato (approximately 100-150g after riced)

• 245g milk

• 55g water

• 7g active dry yeast

• 50g granulated sugar

• 575g bread flour

• 14g salt

• 25g vegetable oil

• 1 whole egg + 1 egg yolk

• 30g softened butter (optional)

• Optional: 1g amylase enzyme (for extra softness) and a pinch of turmeric (for color)

Cooking the Potato

The first step is crucial. Start by peeling your potato and boiling it whole until it becomes extremely soft (20-40 minutes, depending on size). Once cooked, use a potato ricer to transform the potato into a fine consistency, ensuring there are no lumps.

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For an extra smooth texture, push the riced potato through a fine mesh strainer. Not only will this eliminate clumps, but it also removes excess moisture, contributing to the perfect dough.

Preparing the Dough

Now that you have your beautiful potato, it's time to make the dough. Dissolve your yeast in the warmed milk and water mix, adding sugar to help activate it. This mixture should sit for about two minutes until it bubbles.

Next, in a mixing bowl, combine your bread flour, salt, and any optional ingredients like amylase or turmeric. Once mixed, you can gradually add the yeast mixture, vegetable oil, and the egg(s).

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If you're using a stand mixer, let it run on medium-low speed until the dough comes together, which should take around 3-5 minutes. When the dough appears smooth and extensible, add in the softened butter. If working by hand, mix and knead the dough until it reaches a similar texture. Remember, it will feel sticky!

It is normal for the dough to be soft and sticky, as this moisture is vital for achieving light, fluffy buns.

First Rise

Transfer your dough into a greased bowl, cover it with plastic wrap or a damp towel, and allow it to rise at room temperature. The dough should double in size within 1.5 to 2 hours.

Shaping the Buns

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After the dough has risen, punch it down and divide it into pieces, roughly 105 grams each. Shape the pieces into tight balls by folding the dough from the outside to the center, ensuring a smooth surface.

Transfer the shaped buns onto a greased baking sheet lined with parchment paper. Lightly spray them, and use a flat bottom cup to flatten each bun just slightly. Cover them with plastic wrap again and let them proof for 20-30 minutes until they begin to rise.

Baking Time!

Preheat your oven to 375°F (190°C). Before placing your buns in the oven, brush the tops with whole milk for a beautiful finish. Bake the buns for 15-17 minutes or until they are golden brown.

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Once baked, immediately brush them with melted butter to achieve a soft, appealing exterior and prevent any drying out as they cool.

Enjoying Your Homemade Potato Buns

Allow the buns to cool on a wire rack for optimal air circulation. While waiting, it’s hard not to snag a fresh bun, perhaps to try with a little butter and salt.

These potato buns are not just delicious but functional for various applications—whether for hamburgers, sandwiches, or breakfast treats, they excel in versatility.

Conclusion

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Homemade potato buns elevate any meal and are distinctly better than those from the store. With Josh's clear instructions and tips, don’t be intimidated! Dive into this delightful baking challenge and impress friends and family with your skills. As you savor the rich texture and flavor, you might find that you’ve created the best burger bun recipe you've ever tasted. Happy baking!

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The Art of Ragu: Elevating Your Pasta Experience

When it comes to meat sauce pastas, many of us have accepted subpar recipes, creating ragu dishes that lack the depth and richness that a well-crafted sauce can provide. However, there exists a better way to elevate these beloved pasta dishes by utilizing succulent, melt-in-your-mouth short ribs alongside a carefully prepared ragu.

The Foundation: Creating the Perfect Ragu

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At the heart of this dish is the ragu, a sauce that enhances and redefines the pasta experience. Unlike typical preparations that rely heavily on tomato, this enhanced ragu keeps its tomato content in check while layering in a complex flavor profile. For those interested, you can use either one pound of fresh grape tomatoes or a pound of canned peeled tomatoes, though the suggested method involves charring the fresh tomatoes to intensify their flavor.

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Char the tomatoes using a blowtorch or under a broiler until the skins blister. This step isn’t mandatory, but it encourages a richer flavor and gives the tomatoes more cohesion in the sauce. Once done, move on to preparing a sofrito as the next layer of flavor. This traditional mixture includes finely diced carrots, celery, and onion, which, when sautéed together, will create a sweet and aromatic base.

Selecting the Right Meats for Depth

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For a truly luscious ragu, lean toward utilizing short ribs and chuck roast in appropriate proportions, or even incorporate some beef cheek for added richness. Season the meat liberally with kosher salt and pepper to bring out the flavors. Searing the meat in batches ensures you achieve that coveted deep brown crust which is vital for flavor extraction.

Once the meat is seared to perfection, reduce the heat and introduce your chopped onions, carrots, celery, and garlic. Season these vegetables slightly to draw out moisture and enhance their sweetness. The aromatic combination of beef fat and sautéed vegetables will inevitably fill your kitchen with mouth-watering scents.

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Having softened, incorporate tomato paste and a unique twist: harissa. This addition brings a rich and spicy kick to the sauce. The next step is to deglaze your pot with two cups of dry red wine, allowing the alcohol to evaporate, followed by beef stock and a surprising addition of balsamic vinegar for balancing flavors.

Slow and Steady Wins the Sauce Race

Nestle your beautifully seared beef into the flavorful mixture, ensuring a bouquet garni of fresh thyme and bay leaves accompanies it to enrich the ragu further. Cover and let the sauce bask in the warmth of a 350°F oven for three to three and a half hours, allowing the flavors to meld and the meat to become fork-tender.

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When your dish emerges from the oven, you’ll find the once-thick liquid has evolved into a velvety sauce steeped in deep color and flavor. Remove the beef carefully, shredding it until it is fluffy and tender, then return it to the pot with the sauce to create an irresistible blend.

Pasta and the Final Assembly

As the ragu simmers, prepare your pasta of choice—preferably something like pappardelle, which can hold up to the rich sauce. Once boiling, salt the water liberally, allowing for a flavor depth that should rival the ocean.

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Once the pasta reaches al dente perfection, reserve a cup of the pasta water and strain it. Then, combine the pasta with half of the ragu and a touch of reserved pasta water to achieve the desired consistency. Fresh basil and pecorino romano cheese offer the finishing touches to enhance flavor, bringing creaminess and a fresh herb note.

A Dish Worth the Effort

Plating is where the magic happens. Glistening ragu atop the perfectly cooked pasta, finished with a sprinkle of pecorino, a dash of freshly cracked black pepper, and a drizzle of balsamic reduction create an inviting sight.

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With rich flavors and a heightened sense of indulgence, this dish stands apart from standard meat sauces. The time and effort invested in crafting this ragu will not only elevate your pasta game but also provide a satisfying meal that can be enjoyed repeatedly.

Conclusion: For the Love of Cooking

While the process may seem lengthy, the result is undeniably worth it. And with a batch that serves generously, you’re left with ample leftovers that can be frozen or repurposed for another occasion. So next time you're about to reach for a jar of store-bought sauce, consider crafting this ragu instead. The depth of flavor and aromatic experience it brings will surely transform your perception of meat sauce pasta forever.

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Stay tuned for more culinary adventures as you refine your cooking skills and indulge in even more delectable recipes. For those interested, don’t hesitate to explore the link in the description for the complete recipe. Enjoy!

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The Art of New York-Style Pizza: A Culinary Journey from Dough to Slice

New York, a city iconic for its vibrant culture, bustling streets, and yes, its culinary delights, boasts one dish that stands out among the rest: pizza. With its crisp, crackly crust and cheesy top, New York pizza embodies what many consider to be pizza perfection. While some may argue that Connecticut-style pizza holds the crown, this guide firmly states that New York pizza reigns supreme.

In this article, we will take you through the steps needed to recreate this beloved dish right in your home kitchen, complete with the authentic flavors that define New York pizza.

Dough Preparation: The Heart of Pizza

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The journey to your perfect pizza begins with preparing an artisanal dough. Precision is key, and measuring in grams rather than cups is encouraged for accuracy, especially since we are working with a bread recipe. Start by combining 810 grams of bread flour with 90 grams of the finest whole wheat flour you can find, which adds depth to the dough’s flavor profile.

Next, it’s time for sugar—14 grams—along with 31 grams of kosher salt, which might seem excessive but is essential for flavor. Mix these dry ingredients well. In a separate bowl, dissolve 576 grams of water with either 8 grams of fresh yeast or 5 grams of instant yeast, depending on availability. Add 27 grams of extra virgin olive oil into the mix, then combine everything into a shaggy dough.

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Let the dough rest for a time, allowing it to achieve a smooth texture before placing it in a lightly greased bowl. Cover it with plastic wrap to prevent drying out. Crucially, this dough should be allowed to age in the refrigerator for a minimum of 12 hours or up to 24. This resting period is vital for developing flavor; skipping it will not yield the intended taste or texture.

Shaping the Dough: From Bulk to Individual Pies

Once the dough has adequately rested, it’s time to shape it into the pizza base. Dust your work surface lightly with flour to make handling easier. After degassing the cold dough, divide it into portions—each about 300 to 400 grams for smaller pies or one larger 19-inch pie.

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To shape the dough, use a technique of stretching and pulling sides towards the center to form a ball. Create a tight shape by turning it seam-side down and gently sliding it against the countertop to build tension. Place each dough ball in a proofing box, cover, and allow it to proof at room temperature or continue to refrigerate if not baking immediately.

Crafting the Sauce: Simple Yet Flavorful

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While the dough is proofing, it’s time to prepare a simple yet robust pizza sauce. Use a 28-ounce can of crushed San Marzano tomatoes for the best flavor and blend it until smooth. Add 2 tablespoons of extra virgin olive oil, three cloves of whole garlic, half a teaspoon of sugar, and 2½ teaspoons of kosher salt. This raw sauce requires no cooking, allowing for a fresh, vibrant flavor that will complement the pizza without overwhelming it.

Cheese Selection: A Perfect Blend

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The choice of cheese is critical for achieving a perfect New York-style pizza. Using a blend of two cups of low-moisture mozzarella, two cups of full-fat mozzarella, and ¾ cup of Parmigiano-Reggiano creates a flavor-packed cheese combination. The low-moisture mozzarella provides that quintessential cheese pull, while the full-fat variety contributes a rich creaminess. The Parmigiano adds a salty kick and depth of flavor to the mix.

Baking: The Final Countdown

With proofed dough and prepped sauce and cheese, you're ready to assemble your pizza. Flour your work surface and stretch out the dough into a 14-inch pie, ensuring a raised crust border. Transfer the dough to a pizza peel coated with semolina, which acts like ball bearings to assist with pizza transfer.

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Spread the tomato sauce evenly over the dough, then generously sprinkle the cheese mixture on top. To bake, place a pizza stone in your home oven when it's cold, set it to the maximum temperature (500 to 550°F / 287°C), and preheat for one hour.

Once preheated, slide the pizza onto the stone and bake for 7 to 8 minutes, rotating halfway through for even cooking. Finish with a broil for a minute to develop a gorgeous, bubbly top. Upon removal, drizzle a bit of high-quality extra virgin olive oil for a finishing touch.

The Taste of Home: A Slice of New York

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As you take that first bite, you’re greeted with an explosion of flavors—the salty, rich cheese complements the slightly tangy, fresh tomato sauce, all resting atop a beautifully baked, crisp crust. The combined textures create a sensory masterpiece, making you feel as if you’ve transported to a bustling pizza joint in New York City.

While it may not rival the best pizzerias in New York, this homemade pizza taps into the essence of what makes New York-style pizza great. With practice and dedication, it is entirely possible to achieve a pizza that is impressively close to the original—perhaps even scoring 70% to 100% over time.

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Embrace the adventure of crafting perfect pizza in the comfort of your home—it’s more than just a meal; it’s an experience in creativity and flavor. Visit your kitchen, roll up those sleeves, and let's make some of that iconic New York pizza!

Part 1/8:

The Ultimate Fried Chicken Sandwich: A Delicious Journey

When it comes to sandwiches, one particular creation stands out: the fried chicken sandwich. Its combination of crunchy texture, flavorful glaze, and perfectly cooked chicken thighs makes it a contender for the title of the best sandwich in the world. This article breaks down the recipe for an unforgettable fried chicken sandwich that features a combination of sweet, spicy, and savory flavors. Get ready to embark on a culinary journey that’s bound to elevate your sandwich game.

Ingredients and Preparation: A Flavorful Foundation

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The journey begins with the essential ingredient: chicken thighs. This recipe emphasizes the importance of using boneless, skin-on chicken thighs for their juicy and flavorful quality. The meat is to be marinated in a spicy blend of buttermilk, hot sauce, and gochujang, enhanced with white pepper, kosher salt, granulated sugar, MSG, and garlic powder. This mixture not only tenderizes the chicken but also injects it with a depth of flavor that will leave you craving more.

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To properly debone the chicken thighs, a straightforward technique is suggested. By following the fat lines on the thighs, you can expertly expose and remove the bone without losing any precious meat. After deboning, the chicken is submerged in the marinade and allowed to rest in the fridge, ideally overnight, which allows the flavors to meld beautifully.

Crafting Homemade Pickled Jalapeños

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Store-bought pickles can't compete with homemade versions, which is why crafting pickled jalapeños from scratch is recommended. With a combination of water, white distilled vinegar, kosher salt, and sugar brought to a boil, fresh jalapeños—sliced thinly—are immersed in the brine to develop a sweet and tangy flavor. After adding garlic and fresh dill once cooled, these pickles are ready to give the sandwich an extra kick.

The Luxurious Sauce: A Game-Changer

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No fried chicken sandwich is complete without a rich sauce. This recipe features a sauce made from gochujang, ketchup, soy sauces, honey, and garlic. The beauty of this sauce lies in its preparation—it's whisked together and then gently heated to allow the flavors to meld without losing the raw garlic’s potency. This sauce is what makes the chicken sing, offering a tantalizing experience in every bite.

Preparing the Sllo and Mayo

For added texture and flavor, a refreshing sllo (slaw) is created using finely sliced cabbage, kimchi, green onions, and the aforementioned garlic mayo. The key here is to slice the cabbage as thinly as possible to honor its freshness and ensure a delightful crunch in the sandwich.

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In true culinary fashion, the mayo takes a shortcut with store-bought Kewpie, known for its unique flavor profile, which pairs perfectly with the other elements of the dish. The mayo gets an additional seasoning of garlic and MSG.

The Fried Chicken

Now it’s time to get to the main event: frying the chicken. A two-stage breading process, featuring a dry dredge made of flour and potato starch, is crucial for achieving the desired crispiness. The marinated chicken is coated in a flavorful dip paste that includes some of the dredge mixture, allowing for a flaky finish when fried. It is deeply emphasized that the frying should be done twice to achieve a golden-brown, crunchy exterior that is still moist on the inside.

Assembling the Sandwich

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Once the chicken has reached the perfect level of crispiness, it’s time to assemble the sandwich. Begin by toasting the buns in butter, which adds another layer of richness. Layer the garlic mayo, the sllo, the saucy chicken, and the pickled jalapeños, finishing with the top bun for a complete masterpiece.

The Final Verdict: An Unforgettable Bite

After pouring over the sandwich’s construction, it's time for the ultimate taste test. The sandwich offers an explosion of flavors: the crunch of the chicken, the sweet and spicy caramelization of the sauce, the creaminess of the mayo, and the freshness of the slaw all come together harmoniously. It’s a dish that’s not just satisfying but also exhilarating—a true culinary adventure.

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In conclusion, this fried chicken sandwich is a celebration of bold flavors and textures that work together in perfect harmony. Whether you're looking to impress guests or simply treat yourself, this recipe promises an unforgettable meal worthy of being your last. Enjoy the journey of creating and savoring every bite of this magnificent sandwich!

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The Irresistible Allure of Spicy Vodka Pasta

When it comes to culinary trends, few dishes have captivated the palates of food enthusiasts quite like spicy vodka pasta. While some critics may deem this dish as an affront to Italian culinary traditions, its widespread appeal has cemented its status as a modern classic. With its rich and creamy texture complemented by salty, spicy, and subtly sweet flavors, spicy vodka pasta strikes a harmonious balance that caters to diverse tastes around the globe.

This article delves into the process of crafting the perfect spicy vodka pasta, revealing both traditional and innovative techniques to elevate this beloved dish to new heights.

The Fundamental Components: Pasta and Sauce

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While vodka is often touted as the star of this dish, it may come as a surprise to many that the essence of spicy vodka pasta lies in its foundational components: the pasta and the sauce. Pasta accounts for more than half of the dish, which means the choice of pasta—whether made from scratch or store-bought—greatly impacts the final result.

Choosing to make one's own pasta can elevate the experience significantly. A simple dough, consisting of 500 grams of semolina flour and 250 grams of water, can be mixed by hand and formed into a ball. For those aspiring to create the best pasta, the use of a KitchenAid with an extruder attachment can facilitate the production of rietoni, a pasta shape that works exceptionally well with the creamy sauce.

Crafting the Pasta: A Step-by-Step Guide

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Homemade rietoni can be easily managed. After mixing the dough until it forms a cohesive ball, one can use the extruder to create the desired shape and size. The beauty of this method is that it requires minimal waiting time, allowing for a quick yet rewarding pasta-making experience.

Once the fresh rietoni has been prepared and dried, the focus shifts to creating the sauce that will bring the dish together.

Building the Sauce: Unlocking Flavor

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To create the sauce, the first step involves dicing fresh chilies—red Fresnos or jalapeños—along with garlic and guanciale (or bacon as an alternative). The guanciale is cooked until crispy, and the chilies and garlic are added for additional flavor. A touch of sugar, tomato paste, and an innovative choice of gochujang (Korean chili paste) introduces a unique depth of flavor that complements the traditional tomato base.

This combination simmers until aromatic, at which point the sauce is enriched with heavy whipping cream. Though vodka is commonly incorporated, some chefs suggest it might not be as essential as previously believed. The role of vodka is often relegated to aiding the emulsification of the sauce, creating a smooth finish.

Bringing It All Together

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With the sauce simmering, the pasta is cooked in boiling salted water, reaching the perfect al dente texture. Once prepared, the pasta is combined with the sauce in a manner that ensures a harmonious blend. Utilizing a spider or slotted spoon to transfer the pasta allows the retention of important pasta water, which can further assist in the emulsification process alongside ingredients like pecorino cheese and cold butter.

As the dish is tossed together, the creaminess coats the pasta elegantly. A quick taste test ensures the seasoning is just right before plating the masterpiece.

Final Touches: Elevating Presentation

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Serving the spicy vodka pasta can be a treat in itself. The final presentation often involves garnishing with additional cheese and black pepper, making it as visually delectable as it is appetizing.

What truly sets this dish apart is the depth of flavor achieved through harmonizing the use of fresh ingredients. Each bite reveals layers of richness: the sweetness of the tomatoes melds with the heat of the chilies, while the creamy texture is punctuated by the unique spice of the guanciale.

Fresh vs. Dried: The Showdown

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One of the ongoing debates among pasta aficionados is whether fresh pasta is inherently superior to its dried counterpart. In a surprising revelation, a side-by-side taste test shows that both versions of spicy vodka pasta can yield similar results. While the fresh option may offer a slight advantage in texture, the difference might only be perceptible to the discerning taste buds of a few.

For those who prefer convenience or find joy in the ease of preparation, dried pasta serves as a perfectly acceptable alternative. The fundamental spirit of the dish remains unchanged regardless of the pasta choice, making it accessible to a broader audience.

Conclusion: A Dish Worth Mastering

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Ultimately, the success of spicy vodka pasta lies not just in its ingredients but in the love and effort put into making it. Whether opting for homemade rietoni or utilizing dried pasta, embracing unique flavors—such as the inclusion of gochujang—opens doors to culinary creativity.

As this comforting dish continues to capture hearts worldwide, it stands as a testament to the magic of food that transcends cultural boundaries. With every indulgent forkful, spicy vodka pasta proves itself to be a timeless delight that is as enjoyable to make as it is to savor. So roll up your sleeves and embark on this culinary journey—you won't regret it.

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Discovering the Richness of Cow Soy: A Step-by-Step Guide

Cow Soy, a deliciously fragrant and rich dish, has the power to evoke cravings across cultures. This vibrant combination of creamy, spicy curry and soothing noodles offers a delightful culinary journey. Join us as we explore the magic of making Cow Soy at home, from preparing the intricate curry paste to serving the final bowl adorned with toppings that enhance its flavors.

The Heart of Cow Soy: Crafting the Curry Paste

The journey begins with the creation of the curry paste, the essence of the Cow Soy. Essential spices such as Chinese black cardamom play a pivotal role. Start by extracting the seeds from seven black cardamom pods, as their rich flavors form the foundation of the curry.

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Next, take 3 and 1/2 tablespoons of coriander seeds and toast them in a dry pan over medium heat. This crucial step intensifies the spice's flavors, ensuring a robust base for your dish. Continuous movement will prevent burning; within five minutes, you’ll achieve a fragrant nutty profile.

Following the toasting, prepare the aromatics essential for the paste: four shallots, 2 oz of ginger, and 1 oz of turmeric. Using a spoon to peel the ginger and turmeric is a neat trick that helps avoid waste and mess. Slice all ingredients and char them in a hot skillet until they’re beautifully roasted to enhance the flavors. The key here is a good char, infusing your paste with deep richness.

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Put the charred ingredients into a blender along with your toasted spices, fiery guillo chilis, four cloves of garlic, and kosher salt. Blend until you form a smooth paste, adding water cautiously to maintain the integrity of your flavor.

A Tip for Future Culinary Adventures

You’ll only use half of the curry paste in this recipe, so consider making a larger batch to freeze for future use. This strategically saves time and effort on your next Cooking adventure.

Cooking the Chicken to Perfection

With the paste ready, it's time to transition to cooking the chicken that will absorb these incredible flavors. In a deep sauté pan, heat 2 tablespoons of coconut oil until melted, then add half of your curry paste for sautéing.

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Next, introduce 2 and 1/4 cups of full-fat coconut milk to create a creamy texture. Don’t shy away from adding water, soy sauces, and palm sugar to balance the richness. Introduce six to eight chicken drumsticks and allow them to braise gently for about 40 minutes on low heat. This process ensures tenderness, moisture, and rich flavor.

Preparing the Noodles and Toppings

While the chicken is melding with the spices, it’s time to prepare the noodles, which will serve as both an integral part of the soup and a crispy topping. Use wonton noodles, found at local Asian markets, and split them to fry until they’re light and crispy, a delectable contrast to the soft noodles in your soup.

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As for toppings, thinly sliced shallots rinsed to reduce their sharpness, chopped green onions, and optional pickled mustard greens add layers of texture and taste. This harmony of toppings elevates the Cow Soy experience with crunchy, refreshing, and tart elements.

Finalizing the Dish: A Symphony of Flavors

When the chicken is tender, it’s time to enhance the broth with fish sauce and fresh lime juice, balancing the vibrant flavors perfectly. Always tastet before serving—the saltiness of fish sauce should be adjusted to your liking.

Once you’ve finalized the seasoning, boil the necessary noodles just until al dente. This will prevent the noodles from becoming mushy when combined with the hot broth.

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Now, it's plating time! In each bowl, place the cooked noodles, top with two drumsticks, and ladle the luscious Cow Soy broth over everything. Finish off with a sprinkle of crispy fried noodles, shallots, green onions, and a touch of fresh cilantro along with lime wedges for added zest.

The Glorious Result: Cow Soy

The moment you serve Cow Soy, it's an explosion of flavors and textures. The tender chicken simmered in richly spiced broth, combined with crispy noodles and fresh ingredients, offers a truly transformative experience. The balance of creaminess, acidity, and spice showcases why Cow Soy is a soul-satisfying dish worth celebrating.

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Don't be intimidated by the process. With each step, you unlock the flavors that make this soup one of your favorites to be enjoyed time and again. The aroma wafting through your kitchen as you prepare this dish will surely entice everyone around you. So, gather your ingredients, roll up your sleeves, and dive into the experience of making and enjoying Cow Soy!

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Easy Baked Rigatoni Recipe by John Kanell

John Kanell, the creative chef behind Preppy Kitchen, shares a simple yet delicious recipe for baked rigatoni that promises to be a satisfying weeknight meal. The recipe is full of flavor and allows for meal prep in advance, making it perfect for busy families or anyone looking to eat well without spending hours in the kitchen.

Getting Started: Prepping and Cooking

To begin, preheat your oven to 350°F. Start with a large pot of salted water on medium-high heat, which is essential for cooking your pasta perfectly. While waiting for the water to boil, Kanell emphasizes the importance of preparing your ingredients.

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Chop one onion into even pieces and mince four cloves of garlic. Additionally, you’ll need to prepare two tablespoons of fresh basil. With the prep work complete, heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, it’s time to add the chopped onion and minced garlic, stirring continuously to ensure they soften without burning.

Cooking the Rigatoni and Sauce

When the water has reached a boil, add 16 ounces of rigatoni. The beauty of this dish lies in its hearty nature, which continues to develop as you cook. After about five minutes, once the onion and garlic have softened, you can add one pound each of ground beef and ground sausage—Kanell uses a spicy pork sausage for added flavor.

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After browning the meat, pour in 24 ounces of your favorite marinara sauce along with a tablespoon and a half of Italian seasoning and the chopped basil. Allow this mixture to simmer for approximately five minutes; this step deepens the flavors further. Taste the sauce and adjust seasoning with salt and pepper as desired, adding a personal touch to your dish.

Combining the Ingredients

Once your rigatoni is al dente, drain it, and add it to the sauce mixture, stirring well to combine everything thoroughly. Before assembling the dish, grate about a cup of Parmesan cheese.

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Grab a 9 by 13 inch baking dish and either grease it or line it to prevent sticking. Start layering by adding half the pasta-sauce mixture, followed by half of the shredded mozzarella and half of the grated Parmesan. Repeat with the remaining mixture and top with the rest of the cheese for a bubbly, golden brown result.

Baking to Perfection

Place the assembled dish on a baking sheet to catch any spills and bake in the oven for about 40 minutes. After baking, allow it to cool for 15 minutes, then garnish with fresh basil before serving. This hearty baked rigatoni is not only comforting but also packs a punch of flavor in every bite.

Final Thoughts

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John Kanell’s baked rigatoni recipe is a fantastic way to enjoy a classic Italian dish with minimal effort. Whether you decide to add extra vegetables or swap out meats, the adaptability of the recipe allows for personalization, making it a staple in any household. For more delightful pasta recipes, be sure to check out Kanell’s pasta playlist.

This baked rigatoni captures nostalgia, comfort, and ease of preparation, making it the perfect addition to your weeknight dinner rotation. Enjoy every cheesy, flavorful bite!

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Hearty Pasta Fagioli Recipe: A Step-by-Step Guide

Pasta Fagioli is a traditional Italian soup that combines beans, vegetables, and pasta into a hearty meal. In this guide, we’ll walk through a simple yet delicious recipe, breaking down each step to create a warming dish perfect for chilly days.

Ingredients Preparation

Before diving into the cooking process, let’s prepare our ingredients. You’ll need the following:

• 1 large celery stalk, chopped

• 3 large carrots, peeled and chopped into half or quarter moons

• 1 medium onion, diced

• 6 garlic cloves, minced (or pressed)

• Olive oil

• Red pepper flakes

• 1 can (28 ounces) of diced tomatoes

• Oregano

• Black pepper

• Vegetable or chicken stock

• 2 bay leaves

• Salt to taste

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• 1 cup of Ditalini pasta (or pasta of your choice)

• 1 can (15 ounces) of red beans, drained and rinsed

• 1 can (15 ounces) of cannellini beans, drained and rinsed

• Fresh parsley, chopped for garnish

Sautéing the Vegetables

Begin by heating about three tablespoons of olive oil in a Dutch oven over medium-high heat. Once the oil is warm, add the diced onions and cook until they start to brown, which should take around 10 minutes. Stir frequently to prevent burning; you want these onions to caramelize, providing a rich flavor to the soup.

Next, incorporate the chopped celery, carrots, and minced garlic into the pot. Be careful not to let the garlic burn, as it can become bitter. Cook this mixture for about five minutes, allowing the vegetables to soften.

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Building the Soup's Flavor

Now it's time to add the flavor enhancers to your base. Pour in the can of diced tomatoes and add two teaspoons of oregano, along with half a teaspoon of black pepper.

Mix well and then gradually add in six to eight cups of vegetable or chicken stock, depending on your desired soup-to-stew ratio. For a thicker soup, opt for six cups, or add more if you prefer it soupier.

Include the two bay leaves and about a teaspoon of salt to start. As the soup develops, you can fine-tune the seasoning to your taste.

Cooking the Pasta

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Bring the mixture to a boil and taste the broth. Adjust the salt if necessary, as it’s essential for enhancing the pasta's flavor during cooking. Stir in one cup of Ditalini pasta and cook until al dente, approximately eight to ten minutes.

While the pasta cooks, it's a good idea to stir occasionally to prevent it from sticking to the bottom of the pot.

Final Ingredients and Serving

Once the pasta is cooked, bring the heat down to medium-low and incorporate the drained and rinsed red and cannellini beans. Allow the soup to simmer for a few minutes to warm the beans through.

Just before serving, stir in the freshly chopped parsley for a pop of flavor and color. Taste one last time for seasoning adjustments.

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Serve your Pasta Fagioli with a slice of crusty bread and perhaps a glass of wine for a comforting meal that warms the heart.

Conclusion

This recipe for Pasta Fagioli proves to be simple, flavorful, and adaptable. Feel free to incorporate other ingredients you love or have on hand. Cooking is all about personalizing dishes to your taste, and this soup is no exception. Enjoy making your hearty Pasta Fagioli, and don’t forget to check out other delicious soup recipes to continue warming your kitchen this season!

This video has already been summarized: https://inleo.io/threads/view/winanda/re-winanda-2hqrwyydh

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The Ultimate Fried Chicken Showdown: Finding the Best in the World

Today, we embark on a delicious journey to determine the greatest fried chicken in the world. Through an engaging bracket system—based on audience submissions—we will discover which dish rises above the rest. The competition is fierce as we pit 12 global contenders against each other, seeding the top twelve fried chickens and setting the stage for some intense culinary battles. Each entry will be evaluated based on two key criteria: crunch and flavor.

Round One: The Initial Showdowns

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The first battle features Thailand's Hot Y facing off against the Indian Chicken Pakora. The pakora consists of tender, marinated chicken thighs seasoned with spices such as Kashmiri chili powder, ginger, and curry leaves, resulting in a flavorful dish that's deep-fried to golden perfection. Despite its flavor, critiques noted a lack of crunchiness, holding it back in the competition.

In contrast, Thailand's hot y features chicken wings marinated in a vibrant blend of garlic, cilantro, and soy sauces. After frying, these wings showcase a delightful crunch that drew praise from the judges. The moral of the story? While pakora excelled in flavor, it ultimately fell short on crunch. Hence, the victory went to Thailand’s hot y, setting a precedent for future rounds.

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