Insane Guest

How big are the tortillas you use?

LoathsomePete

10"

I usually get the Guerrero brand, although I'll probably start getting ones that are made in the same store where I'll be buying my salsa and chorizo from. The tubed stuff is okay, but I find it makes the mix far too watery, unless I feel like cooking it longer.

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FRED HALE SR.

Making a MA PO TOFU tonight with the fantastic sambal chili paste.

Google Image Result for http://4.bp.blogspot.com/_3qF4fzIG6tk/TET5U7Ze3WI/AAAAAAAAAKI/mWcb2H0Y548/s1600/ma_po_tofu.jpg

Should come out looking similar gonna add mushrooms, scallions, onion and garlic to give it some body. Simple but great on a bed of rice.

LoathsomePete

Funnily enough I'm going to be making a spicy pasta sauce with sambal and crema. If it turns decent I'll let you know the recipe.

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FRED HALE SR.

Yeah let me know pete. Always interested in spicy dishes of any variety. Sounds like a good start. Sambal chili paste can sometimes get sugary by what you add, but shouldn;t be a problem with crema. I even hit my garden for additional thai chilis or serranos depending on how much my stomach can handle that night.

LoathsomePete

Alright it came out pretty well, although there are a few things I'd change to this recipe.

Here's what you'll need

1/2 an onion diced up
1 spoonful of diced garlic
1 mushroom diced up
1/2 of a 15 oz jar of Table Crema (don't get the sour cream kind)
2 spoonfuls of sambal (you can add more if it's not spicy enough)
1 chicken breast cut up into cubes
Sun-dried tomatoes

Start by sauteing your onion, garlic, and mushrooms in a 10-12 inch skillet until translucent, then add your chicken and spice that however you want (I used some salt/pepper, garlic salt, and oregano). Cook on medium heat until tender.

In a separate pot, add your crema, sambal, and cheese, and stir until well blended. Mine was a little on the thick side so if you want a thinner sauce, you can add some more crema, water, or milk to help thin it out.

When your chicken has finished cooking, add the sauce to the skillet and turn down to a low and let simmer. Boil some water for your pasta (I used penne), and when it's done, drain it and then add the sauce to the pasta, mix that around, add in a little olive oil, ground pepper, and cheese, and serve

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CanwllCorfe

Spaghetti and Chicken
> 1 chicken breast you found in the fridge, sprinkled with some kind of seasoning
> 1 box of pasta
> Jar of sauce

Cook box of pasta according to directions. Well, while it's boiling you'll have to go downstairs to reset the breaker because you have a horrible oven. Once it's boiling, add the pasta. That is after you realize the breaker blew again and so you have to go downstairs and reset it. Again. Cook for 3 minutes, and then reset the breaker again. Cook for an additional 2 minutes, and then reset the breaker again. Cook for an additional 4 minutes, and then reset the breaker again. Give up, and take out the pasta from the now tepid water. Reset the goddamn breaker again. Add the undercooked pasta back to the pot, add the sauce and the chicken. Cook for a minute before the fucking breaker blows again. Enjoy your hard pasta, cold chicken, and lukewarm sauce.

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LoathsomePete

I'm sorry you're having electrical issues man, I know how that goes. In my last place we were tripping our breakers all the time and we fixed it by upgrading the switches by 10 amps. It's a little risky though as the ones put in are usually there for a reason, as they're as much as the line is rated for, but if it's screwing you over like this it may be worth the risk.

Edit: I just spoke to my repair guy and he told me the breaker that your oven is on should be at least 50 amps. What's yours currently at?

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FRED HALE SR.

I would certainly add some more crema or milk to make it thin out for pasta. doesn't sound half bad. I usually add a little olive oil when cooking the pasta that way there is no need to add it after. I don't usually like the olive oil mixing with the cheese directly it makes an almost grease like effect, but overall i'm gonna run with this one and see what i come up with. I generally make my hot pasta sauces with el pato and combine an array of ingredients.

Burning Down

Pete, I think you should write a cookbook.