For the record and the real creoles out there I know and put the seafood in at the end…I’m not a savage.
That sounds perfect for a cold winter day, I cannot cook to save my life, but I might need to hit Pappadeaux to get a quick fix
Gumbo, Chili, Tortilla Soup, Broccoli/cauliflower/jalapano/cheese (other ingredients thrown in as found/needed)
I now have to try this recipe/method The classic Italian dish known as cacio e pepe only requires three primary ingredients, but achieving its celebrated, creamy consistency is notoriously difficult. Researchers at Germany’s Max Planck Institute for the Physics of Complex Systems even go so far as to describe the dish as possessing “problematic aspects” requiring “extra care” in their Soft Condensed Matter preprint study. But thanks to recent analysis using a physics concept called phase separation, the team believes they have achieved a “scientifically optimized recipe” for cacio e pepe. And it’s one anyone can use in their own kitchen. https://www.popsci.com/science/perfect-cacio-e-pepe-recipe/ Not thread appropriate, but didn't know where else to post it for @B-Bob
That's pretty funny. Chemists make much better cooks than physicists though, in general. I think that institute is in Dresden, so take any advice on pasta, from physicists in Dresden, Germany, with extreme caution.
