growing up my grandma would make a spaghetti frittata that was unlike anything i have eaten since. No matter how many times my mom or aunt or I would make it it just wasn't the same, and every single recipe i search online suffers from the same problems . Her version had no part of egg or spaghetti that was non fried or steamy like it often happens when you cook a mixture with lots of eggs it felt like the whole thing was deep fried or swallowed fried, which is impossible to do with something that is practically an omelette, she just used a regular cast iron skillet and i think she used to push the mixture down or smth with another skilled until it took a shape.how did she do it? any other examples of lost media recipes from your life?
>>22168089Shallow frying. That's how you do it. Grandma foods is usually soaked in grease, which is why it tastes so good. She probably used a lot of parmesan cheese.
>>22168130i tried both, drenched the cast iron pan in oil and butter and swallowed fried it still wasnt the same, the outer layer was somewhat like that taste wise but the interior was the usual steamy nonsense, my useless mom and aunt wouldnt deign to actually watch her make it even though its something she had been making her whole life almost every week
wouldn't you like to know
is there a reason you keep saying swallowed fried?
>>22168158Lol, this.
>>22168089Sounds like you might need to do one or more of these things:>use the right pasta>cook pasta properly>use leftover pasta from the day before>fry in pan and finish in the ovenI read the recipe the OP pic comes from and it sucks btw. These are all just guesses :P
>>22168158>swallowedautocorrect keeps changing it to that
>>22168172this is the answer. OP isnt going to find what he needs on any recipe site. grandma had a trick or twist she was using to accomplish this
don't mind me I just ask google everything. it's right about 75% of the time unless the prompt is retarded to begin with.
>>22168089She wasn't your real grandma anon. And cooking pasta like that, she should have died in prison.
>>22168444Google sure seems to know a lot about OP’s grandma. It’s almost intimate knowledge…
>>22168851the pasta was already cooked
>>22168879to be fair, grandma was kind of a massive fucking slut
>>22168089That can't be good. You don't really like this op, it's nostalgia shorting out your brain circuitry. Your mom probably got it pretty close but because you're not a child with a simple palet anymore you simply didn't like it which is totally normal.
>>22169125>nostalgia i kept eating that until i was like 18 10 years ago
>>22169125people all around the world eat fried noodle dishes. there are multiple variants of this in italy alone. it is also common in cantonese but without the egg.
>>22168089>lost media recipesAlso known as lost recipes.
American enchiladas. My mom found this recipe in a magazine like 30 years ago. You just buy some cheap salsa like Pace, blend it with cilantro, mix it in with chicken and cheese, build the enchiladas and put more of the "enchilada sauce" on top with more cheese and bake it. She probably still has the magazine page somewhere.
>>22169125>palet
>>22169563zillenials dont understand any prompt or concept unless you put the word media next to it
>>22169571https://www.campbells.com/pace/recipes/easy-chicken-cheese-enchiladas/picrel is even worse
>>22168173Modern autocorrect systems learn from the preferences of their users. You probably use that word A LOT
>frittataWhat a stupid name for a dish. But I guess that's to be expected from such an unserious people. Mamma mia, I am-a making-a da sfogliotazzi allegro, Mexico!
>>22170698Mine keeps autocorrecting despite to desire even though I'm pretty sure this is the only time I've ever actually intended to use that word, ever. I use despite often yet it always thinks I mean to use the other one AND I NEVER FUCKING DO ('cept now).I believe OP never intended swallowed and doesn't use it as often as you imply.
>>22170737its called makaronopita!!!
>>22170698yes swallow is a /ck related word
>>22168089you certain she used eggs?
>>22169130It didn't occur to you to get granny to teach you while you were an adult?
You have to freeze / refridgerate the sphaghetti first in a tin, right? So, it keeps it's shape? That would be my first thought.
>>22171138No, but cold pasta, though not necessary refrigerated, is better for this. It keeps its shape because that's the shape of the frying pan.>>22168089Lower heat, more oil, longer cook. Flip when crisp and repeat with the opposite side. t. guy from NaplesThis is pretty much my childhood mom-gave-up lunch. Frittata di maccheroni + carne Simmenthal/tin of tuna in oil, the meat/fish served with lemon juice and a salad.
>>22171230>simmenthalthere's no way this is good right?
>>22171288It's fucking delicious. What's not to love? It's beef in white wine/herbed beef stock aspic. Not a single part of it is objectionable.
>>22171328>Not a single part of it is objectionable.cold beef
>>22171406So deli roast beef is a no-go for you?
>>22171288>>22171328what the fuck
>>22171458Greasy wop degos don't actually have any idea what we eat in Italy so I'm not surprised that carne Simmenthal isn't known abroad. There's a newfangled chicken version now but when I was a kid, it was beef and beef alone.
>>22171572I think it's more that people don't eat meat preserved in aspic much outside of Europe. It was a fad at one point back in the 60s or 70s in the US but it was not particularly appetizing and that perception most likely lingers to this day.
>>22170005Seems strange that it doesn’t call for Campbells Cream of Chicken specifically, I wonder if the Pace recipe writer hates their job and is just phoning it in
>>22171328I'll try it but I eat damn near anything. I have to admit beef stock aspic" is not selling it.
>>22168089Maybe she first fried the spaghetti a little in the pan so they got crispy, then mixed them with the egg?
>>22168089>examples of lost media recipes from your lifeNeither my dad nor I can recreate my mom's creamed corn recipe. Also HEB used to have something they called "garlic salad" in the salad bars and now that they're gone I'm trying to figure out what exactly it was but nothing's the same. It was just whole cloves or peeled garlic with some cherry peppers in some kind of red lightly flavored oil. For a time they had something similar with cherry peppers and no garlic but now HEB has done away with salad bars entirely so I can't even get that to recreate the oil.
>>22172352Aspic isn't for preservation, though.
A deli that my mother would buy lunch meat ("cold cuts") and other shit from pretty much weekly instead of buying them from the supermarket had this pasta salad I want to figure out but haven't been able to, it's probably some common spice or simple combination but I can't extrapolate from my "just old enough to eat grown up food like pasta salad" memory and current day knowledge. It had no mayo and had beans and bowtie pasta in it, and this would be in NY and probably italian so from that culinary tradition. Afaifk the place is still there but I haven't decided fuck it enough to drive a few hours to buy one serving of pasta salad
>>22168089my grandma grew beets in her garden and though we're not eastern euro she made this borscht recipe with some cut of beef included and man it was delicious. best soup i ever had, even in restaurants. unfortunately it's lost to time now
>>22168089Use day old al dente pasta and egg yolks. Add salt & pepper and your cheese (I'd use a mix of pecorino & parmesan)Heat up olive & algae oil on med low in a stainless steel pan (just forget the skillet) Let it achieve that heat. add your ingredients and place a skillet or something on top to press. Let it cook low & slow. Apply pressure
>>22173461>algae oil
>>22173755so that was grandma's secret
>>22172594Lemon juice, lemon zest, olive oil, prepared mustard whisked together into an emulsification and used to dress the drained pasta while it's still hot. Herbs will vary but that's the basis right there. Try sweet parsley and see if that works.
>>22173808I bet it did have mustard that's probably a good start, thanks
>>22172599;_;
>>22173755>>22173794It's the best "neutral" oil you can find and, no, It probably wasn't her secret but it will work
>>22168139idk try again but do it slightly differently?
Persian crispy spaghetti is amazing and might scratch the same itch
just made crispy pan fried noodles with a random ramen pack, shit was cash
