The Third Shift


  1. CAST IRON COOKWARE. Love you, moms and God-moms.

    CAST IRON COOKWARE. Love you, moms and God-moms.

  2. Hot wok action in the morning. #food #cooking (Taken with instagram)

    Hot wok action in the morning. #food #cooking (Taken with instagram)

  3. A couple weeks ago, one of my co-workers declared he made the best mac & cheese around. Another one told him to back it up and she’d be challenging him. I could not let this stand, and here lie the ingredients of their destruction tonight.

    A couple weeks ago, one of my co-workers declared he made the best mac & cheese around. Another one told him to back it up and she’d be challenging him. I could not let this stand, and here lie the ingredients of their destruction tonight.

  4. mattgorman:

comicallyvariant:

twenty4mixtapes:

justbesplendid:

Roasted Garlic Pasta Recipe by WishfulChef
1 head of roasted garlic, cloves removed (recipe here)1 pound whole wheat pasta1/4 cup olive oil (use leftover oil from roasted garlic recipe if possible)1/4 – 1/2 cup grated parmesan cheese (and more for topping)generous amount of freshly ground black pepper
Cook pasta to a nice al dente. Heat oil in a large saucepan on medium heat.
Stir in roasted garlic cloves for a few minutes until they begin to sizzle. 
Turn heat off and combine pasta, cheese and pepper. 
Mix well and plate. Top with more cheese, pepper and a drizzle of olive oil before serving.
Total time: 20-25 minutes  -  Yield: 4 servings

You know you’re Italian when you can glance at a picture of pasta, know for a blatant FACT that the pasta was cooked al dente, and then read the recipe to find out that you were right.
God, I need to get out more.

This sounds super delicious though
i might make it for lunch tomorrow

Okay, I’m sorry, but how the fuck is this a recipe? 
Cook pasta, add garlic and cheese. REALLY? You need a fucking recipe to tell you that?
Nice picture though.

Yeah, I feel like I’m gonna have to agree with Matt here. It looks tasty and it’s probably pretty awesome (although I hate the consistency of whole wheat pasta) but this probably needs a couple more elements to be a real recipe. This is the kind of thing I would make and feel guilty about because I didn’t add a vegetable or something remotely healthy.

    mattgorman:

    comicallyvariant:

    twenty4mixtapes:

    justbesplendid:

    Roasted Garlic Pasta Recipe by WishfulChef

    1 head of roasted garlic, cloves removed (recipe here)
    1 pound whole wheat pasta
    1/4 cup olive oil (use leftover oil from roasted garlic recipe if possible)
    1/4 – 1/2 cup grated parmesan cheese (and more for topping)
    generous amount of freshly ground black pepper

    • Cook pasta to a nice al dente. Heat oil in a large saucepan on medium heat.
    • Stir in roasted garlic cloves for a few minutes until they begin to sizzle. 
    • Turn heat off and combine pasta, cheese and pepper. 
    • Mix well and plate. Top with more cheese, pepper and a drizzle of olive oil before serving.

    Total time: 20-25 minutes  -  Yield: 4 servings

    You know you’re Italian when you can glance at a picture of pasta, know for a blatant FACT that the pasta was cooked al dente, and then read the recipe to find out that you were right.

    God, I need to get out more.

    This sounds super delicious though

    i might make it for lunch tomorrow

    Okay, I’m sorry, but how the fuck is this a recipe? 

    Cook pasta, add garlic and cheese. REALLY? You need a fucking recipe to tell you that?

    Nice picture though.

    Yeah, I feel like I’m gonna have to agree with Matt here. It looks tasty and it’s probably pretty awesome (although I hate the consistency of whole wheat pasta) but this probably needs a couple more elements to be a real recipe. This is the kind of thing I would make and feel guilty about because I didn’t add a vegetable or something remotely healthy.

  5. I don’t know exactly when baby showers went co-ed but I’m going to one this afternoon and I’m in the midst of cooking through the hangover. (The sauce is in the refrigerator.)

    I don’t know exactly when baby showers went co-ed but I’m going to one this afternoon and I’m in the midst of cooking through the hangover. (The sauce is in the refrigerator.)

  6. ☛ How to Cook Pasta Correctly - Lifehacker

    This is a big one for me. Boiling water and making pasta were probably the first things I learned how to do in a kitchen. The next was making my own sauce. Even if I use store-bought sauce (Prego forever!), I add onions, more garlic, herbs, wine, and meat to it as well.

    I did learn something from this that I want to try: the olive oil tip to save extra pasta that you don’t have to microwave. The sauce gets better when you save and re-heat it; the pasta, not so much.

    My preference that I’ve borrowed from my mother, and it depends on the type of sauce you use with it: I’ve used chicken broth from time to time to cook the pasta instead of water. (Since I have a Costco card, I tend to have a lot of broth or stock on hand at all times just in case I want to try something complicated that needs it.) Obviously, if you do this, no salting is needed and it adds a nice little kick, particularly if you’re making a pasta with maybe just some pesto and vegetables.

    I wish I could use fresh pasta more often, but I am much like the chefs advised in this piece: it’s Barilla or nothing for boxed pasta. My personal pasta myth is that it shouldn’t have an English name on it.

    As for salting the water: use kosher salt. World of difference.

  7. Tastes just like moms used to make.

And the spice is paprika.

    Tastes just like moms used to make.

    And the spice is paprika.

  8. It’s in the oven now. If you like, guess the spice we put on top to add a bit of crust.

    It’s in the oven now. If you like, guess the spice we put on top to add a bit of crust.

  9. The cheese sauce. Technically, it’s a beschamel (sp?) but it’s a bit thicker than I intended, even though I added whole milk to thin it out.

To answer Sam’s question: since this is the first time I’m making this without my mom or aunt around to check my work, I’m just going straight ahead with the sharp cheddar alone. We have added other cheeses in the past, my aunt still adds mozzarella to the sharp cheddar; I like the gruyere suggestion. But I’m going base just to handle the basics.

If you make it at altitude (like we did when we lived in Denver), you have to add an egg for moisture, otherwise it’s much too dry.

    The cheese sauce. Technically, it’s a beschamel (sp?) but it’s a bit thicker than I intended, even though I added whole milk to thin it out.

    To answer Sam’s question: since this is the first time I’m making this without my mom or aunt around to check my work, I’m just going straight ahead with the sharp cheddar alone. We have added other cheeses in the past, my aunt still adds mozzarella to the sharp cheddar; I like the gruyere suggestion. But I’m going base just to handle the basics.

    If you make it at altitude (like we did when we lived in Denver), you have to add an egg for moisture, otherwise it’s much too dry.

  10. One brick grated, a second to go. Making homemade mac & cheese

    One brick grated, a second to go. Making homemade mac & cheese

  11. This time I got the whole breaded/fried chicken cutlet thing right. One recipe down, on to the next one.

    This time I got the whole breaded/fried chicken cutlet thing right. One recipe down, on to the next one.

  12. things I could cook this week.

    1. Macaroni and cheese from scratch
    2. Chicken cutlets
    3. Spaghetti carbonara
    4. Shrimp scampi
    5. Penne with sausage and cream
    6. Fried egg and bacon sandwiches

    Not gonna lie. Kinda excited. The only downside to finding stress relief and joy in cooking is that you really do need more people to share it with.

  13. This was the best form it wound up in: chicken breaded and fried in olive oil, melted Swiss on top, add scrambled egg, serve on bagel. Needed more prep seasoning, though. (Also: my egg technique needs serious work; scrambled eggs are fine but apparently I can’t fry worth a damn.)

    This was the best form it wound up in: chicken breaded and fried in olive oil, melted Swiss on top, add scrambled egg, serve on bagel. Needed more prep seasoning, though. (Also: my egg technique needs serious work; scrambled eggs are fine but apparently I can’t fry worth a damn.)

  14. Sunday morning breakfast experiment.

    Sunday morning breakfast experiment.

  15. The leftovers are what’s in the plastic container. Originally, the shrimp filled that Pyrex dish. I’d say it went over well. Two people were trying to get the recipe out of me.

    The leftovers are what’s in the plastic container. Originally, the shrimp filled that Pyrex dish. I’d say it went over well. Two people were trying to get the recipe out of me.