Go to the Recipe: An Unexpected Classic: Controne Bean, Roasted Pepper, and Squash Vine Pasta, With Jason Stoneburner
Really? Is this not the second recent recipe featuring Capunti?? Like, I'm going to waste my time with THE featured posts ingredient when I can purchase a quality pasta product?
Also, let's just admit: the Joule was ill conceived. The next version will HAVE to have on-board controls instead of depending on a smart phone.
Chef steps, aside from its forum, has made many missteps and continues to do so.
I'll stick with ANOVA thank you very much.
Tim, are you a troll? You sound like a troll.
Tim, are you a troll? Cause, you sound like a troll.
Chef Steps has been a gentle nudge, encouraging this home cook of over 50 years to attempt new methods and recipes. I cannot afford a Joule or similar product, but I can see where it would be a boon to a busy cook. The smart phone allows control from afar. As far as fresh pasta vs. store bought, there is No comparison; fresh Always wins. I have made from scratch pastas, especially noodles, and also dumplings, biscuits and breads since I was a child. Every sense comes alive, for the maker and the family and friends who benefit. Who can deny the enticement and pleasure of freshly made product? I agree with Jesten, only a troll.
He may or may not be a troll, but he's not the only one who considers Joule fundamentally flawed.
Um, Tim, a recipe is just a suggestion buddy. Nobody says you have to make your own pasta. Just go buy some bro. Relax, come back from Angertown. We're all friends here. Also, I've got an ANOVA too, (hey twinzies!) and for similar reasons as you I gather. But why not let the market tell ChefSteps whether or not they've got a good product. No up-side to getting all bossy about it. This is a request and not an order...be cool man.
Well said Mr. Potter.
Thanks for posting the Stoneburner stuff. I had a lot of fun making the lorighittas and look forward to trying the other two. I've made a lot of flat pasta before and a few stuffed pastas (ravioli, agnolotti, and fiocchetti), but I have been meaning to learn to make some smaller shaped pastas. I still haven't tried making my own trofie yet and would like to try my hand at orecchietti too,
The squash vine thing is new to me. I've worked with squash blossoms before, and I've seen something, possibly bitter melon vines, at a San Francisco Farmer's market. I'll have to experiment with them if my zucchini seeds sprout.
@Tim Timson you do realize that this recipe doesn't need sous vide: joule or otherwise?
