A recipe that, I felt, deserved reposting - ThreadSky | a Reddit-style client for Bluesky

nigella.bsky.social • 36 days ago

A recipe that, I felt, deserved reposting

This ragu contains no tomatoes (!) and in fact no liquid (!!!) other than what the onions release as they cook down. It is absolutely delicious. With all thanks to @greenmirandahere.bsky.social for pointing me towards Ida on.ft.com/40FvFfQ

Comments

liminal67.bsky.social•36 days ago

📌

kylee.bsky.social•36 days ago

Oh no! Do you have another link? I need to know.

liverdeb.bsky.social•36 days ago

If you just search for Ida ragu Genovese the article appears

imawhale.bsky.social•36 days ago

📌

umami.bsky.social•36 days ago

jtatlife.bsky.social•36 days ago

📌

momables.bsky.social•34 days ago

this looks incredible!

wordloaf.bsky.social•36 days ago

long, slow cooking does incredible things to onions, this is not well-known

levparikian.bsky.social•36 days ago

As it says, actual alchemy.

wordloaf.bsky.social•36 days ago

Chemistry too (same thing). It creates 3-mercapto-2 methylpentan-1-ol, or MMP, which is one of the lesser-known meaty/savory molecules. You can make a very satisfying vegetarian version of this by simply leaving out the meat.

levparikian.bsky.social•36 days ago

I knew I could rely on you for a much-needed chemistry lesson.

wordloaf.bsky.social•36 days ago

What's amazing is that MMP is the decomposition product of propanethial-S-oxide, the shit that makes you cry. So the more you mince the onions/cry, the more flavor you get.

msalliance.me•36 days ago

It’s been too popular, it seems.

paulb3964.bsky.social•36 days ago

That’s the @nigella.bsky.social effect! 😀

aitchemcee283.bsky.social•36 days ago

She posted another link, but if that's also run out then this should work.

https://archive.ph/ZpCms

ginav.bsky.social•34 days ago

I can’t access the link sadly - is it for a Genovese? 🙏🏼

jensenbull.bsky.social•34 days ago

Yes. This link should get you in https://www.ft.com/content/571a229e-d883-4308-9533-77e6aa725531?accessToken=zwAAAZSZ0BVbkc9XGiKe2INDCNOVM3fmqnJVMQ.MEYCIQDHIGpi-T5w_5M02Np1OReybFlRzi-80y_iY0yZJMkB3AIhALqPDPv7umF4q1g5qz1kTaSdTOt-zf0OXr8ytb-UxGpE&segmentId=e95a9ae7-622c-6235-5f87-51e412b47e97&shareType=enterprise&shareId=9167374c-431e-4e0f-800c-42527ce5f268

stephjmom.bsky.social•34 days ago

Didn't work for me, for whatever reason. .

jensenbull.bsky.social•34 days ago

I think there's a limit on how often it can be accessed by any one link.

ginav.bsky.social•34 days ago

Thanks, i’ve got a few Genovese recipes - was curious!! I made it once snd someone on insta said it looked like puke, so that was nice.

pipkazan.bsky.social•36 days ago

Genovese is so good. I think these Italian pre-Columbus dishes are fascinating in their own right (Florentine peposo is another one).

cheerydog.bsky.social•36 days ago

📌

harrietfl.ft.com•36 days ago

It is a lot of onions and all the more delicious for it. (Nonetheless I would council your followers not to try the method tweak suggested by this reader)

john-self.bsky.social•36 days ago

Haha, o god, I fear this will be one for ididnthavetheeggs, which collates recipe complaints from people who tweak them beyond recognition…

https://www.reddit.com/r/ididnthaveeggs/

nigella.bsky.social•34 days ago

You shouldn’t have posted that without a trigger warning for foodwriters!