>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.


lmao

Bravo!

In reply to this comment by jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

Just from hearing 'ginger and garlic' I thought it was a very Asian influenced dish.

Ingredients

4 tbsp Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 large garlicky Sausages
200g wild boar bacon or pancetta, diced
1/2 fennel bulb, finely chopped
1 large carrot, chopped
1 celery stick, chopped
1 tsp Thyme, chopped
1 tsp redcurrant jelly
1 tsp Balsamic vinegar
450ml chicken stock
410g tinned green lentils
1 tbsp wholegrain mustard
2 tbsp crème fraiche


Method

1. Heat 2 tablespoons of the olive oil in a saucepan and add the onions and garlic. Fry gently over a medium heat.

2. While the onions and garlic are cooking, heat the rest of the oil in a frying pan and fry the sausages for 5-10 minutes, until browned on all sides. Cut into bite-sized chunks and pile into a casserole dish. Set aside.

3. Add the pancetta, fennel, carrot, and celery into the saucepan with the onion and garlic and cook until the vegetables are tender. Stir in the thyme, then add to the casserole with the sausages.

4. Stir the redcurrant jelly and balsamic vinegar into the chicken stock and pour into the casserole with the sausages. Bring to the boil and then add the lentils. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are tender.

5. Mix the crème fraîche and wholegrain mustard together in a small bowl.

6. To serve, spoon the casserole into a large serving dish and drizzle over the mustard crème fraîche.

Just tried this, pretty darn tasty. I substituted the crème fraîche for some creamy garlic and herb cheese, worked great. Thanks A_C

Mash potato win = Add 1 teaspoon of butter, about a quarter cup of milk and 2 tablespoons of Paul Newman's creamy garlic salad dressing...

ps. I'm so glad he actually gave them a whip at the end there, I felt the urge to beat him with that masher...

OMG, you people and your smooth mashed potatoes. Mashed potatoes have lumps, what part of "mashing" involves liquefying the spuds in a blender?

You Sherrif's Packaged Pablum Crap potato eaters sicken me.

Oh, bit of milk, slice of butter and a pinch of garlic and no more than 30 seconds mashing FTW!

Comment hidden because you are ignoring dag. (show it anyway)

Looks very similar to one of our favorite Japanese dishes "Horenso no gomae" but without the garlic. I would think that the raw garlic would be very strong in this dish.

I remember from reading Shogun - that the Japanese called Korea "Land of the Garlic Eaters" back in the bad old days.

He looks awkwardly antsy to plant that garlic.

It's the easiest crop to grow. When the flower heads come out in June of the following year, lop them off to make sure the bulb forms.
Garlic from China is one of my pet peeves. Why import something that grows so well here? (Here being eastern Ontario).

Or you can just leave it in your fridge and it'll sprout anyways. 'Oh hey why is there a plant growing out of my crisper draw, oh yeah it's that bulb of garlic I put in there 6 months ago...'

Garlic is awesome. Lop the top off of it, wrap it in tin foil, stick it in the toaster oven for 15 minutes, sprinkle the top with a touch of olive oil, serve next to a fresh sliced baguettte and you'll autokill any dentist within five hundred paces.

^I'd go for some speghetti and garlic knots.

whoa, i ... really dislike the presentation style. I was going to downvote it purely on the basis of the idea of "shrimp scampi" which to me is like calling a dish "beef chicken", but it turns out that scampi is the name of a dish in American cookery. Bah. To me, scampi refers to a small langoustine.

There are a lot of ways that I disagree with the recipe in this video as well as the disdain that I have for the perky presentation style.

Problem the first:
Recommending people to buy already peeled shrimp does them a disservice. The best way to cook shrimp is if they are still whole and alive, and each step further away from that will yield an inferior final result. So, best is alive, but whole, head on fresh is better than headless is better than headless peeled shrimp. Essentially, she is recommending boneless skinless chicken breast for the christmas roast.

Problem the second:
That garlic was NOT READY. There is a time and a place for raw garlic, but not in a dish like this. Fry your garlic until it just turns golden. This requires the garlic to be uniformly chopped. Not minced or pureed, but uniformly chopped, so that it is all ready at around the same time. I actually personally prefer to slice my garlic thinly, like that scene in Goodfellas. Pay very close attention though, because that moment when the garlic is perfect is only a few seconds away from burnt, bitter fail.

Problem the third:
While boiling shrimp is a reasonable way for cooking them in certain circumstances, for the dish that she is preparing, this is far from ideal. When the garlic has reached that perfect point of golden, then toss your shrimp in, and take it off the heat for a moment. If you time it right, the shrimp will cool off the oil and garlic, seizing it at just the right flavour. When the sizzle calms down a touch, put the pot back on the heat and let the shrimp get some colour on one side. After a moment, stir the shrimp and THEN add the wine. I agree with mintBBB about the clam juice. WTF. I am actually kind of scared of store bought clam juice, although I make my own from time to time and I LOOOOOOVE it. I wouldn't use it to cook shrimp though, maybe I'll try it some time. Anyway, yes, then proceed the way that the video said.

Basically, my biggest issues are the name of the dish, the peeled shrimp, how she cooks the garlic, and when she adds the shrimp. Oh, and her perky perky annoying voice.

Oh and another thing. Curly parsley? Come on. Get the flat leaf, please.

Anyway, that's my rant/recipe fix.