refactor(users/grfn): Rename gws.fyi -> web r/6966

Change-Id: Icdee0caa3a053958750d4b81853dbc3eee5b193a
Reviewed-on: https://cl.tvl.fyi/c/depot/+/9973
Tested-by: BuildkiteCI
Reviewed-by: grfn <grfn@gws.fyi>
Autosubmit: grfn <grfn@gws.fyi>

1 files changed, 0 insertions, 102 deletions

diff --git a/users/grfn/gws.fyi/recipes/tomato-sauce.org b/users/grfn/gws.fyi/recipes/tomato-sauce.org
deleted file mode 100644
index 74e9b103c670..000000000000
--- a/users/grfn/gws.fyi/recipes/tomato-sauce.org
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-#+TITLE: Tomato Sauce
-#+OPTIONS: toc:nil num:nil
-#+HTML_HEAD: <link rel="stylesheet" href="../main.css">
-
-This is a general, all-purpose framework for turning some form of tomatoes into
-some form of sauce. You can use fresh tomatoes or canned (the latter are really
-quite surprisingly good sometimes), and include or omit garlic, basil, or other
-add-ins. The only real non-negotiable ingredients are tomatoes (duh), onion, and
-some kind of fat (I prefer butter).
-
-* Sauce
-
-1. *Prep*. If starting with canned tomatoes, skip this step. if starting with
-   whole tomatoes (which you should really only ever do if you grew them
-   yourself or got them fresh at a farmers market, grocery store tomatoes are
-   kinda sad), first, peel the tomatoes. The easiest way to do this is to score
-   them with an X pattern cut as shallow as possible while still breaking the
-   skin, trying to cover the whole surface area of the tomato, blanch them
-   briefly in boiling water, then dunk into an ice bath. After this, the skins
-   will slip right off.  After peeling, cut out the stem, core, and any green or
-   brown bits, and go to the next step
-
-2. *Base layer*. Couple of variables here, though a perfectly good (in fact, my
-   usual go-to) tomato sauce can also skip this entire step:
-   - If you want meat with your sauce (pancetta/guanciale/bacon for an
-     amatriciana, ground beef or pork for a bolognese) you'll start out by
-     sautéing that in some sort of fat (probably olive oil), less fat for meat
-     with a lot of fat already in it, to brown and render out fat from the meat
-   - If you want onion in the final sauce, you'll chop them finely and sauté
-     them with whatever fat you've got (either from the meat, or olive oil or
-     butter if you're not making a meat sauce). Remember to always add a *bit*
-     of salt when sautéing onion like this, not for flavor but to draw out the
-     moisture. If you just want onion flavor but not bits of onion in the final
-     sauce, it's added whole later (so ignore this bullet point).
-   - If you feel like it (sometimes I do, usually I don't) you can also mince
-     garlic here and sauté that in with everything else. Add a little after the
-     onion, as garlic cooks slower than onion unless you want something roastier
-     (usually you don't for tomato sauce)
-   - The traditional (so I'm told) thing to do with amatriciana, but also nice
-     with all variations, is to add in a little crushed red pepper with the
-     fat to flavor it slightly, but do this late so it doesn't burn
-   - If you have tomato paste on hand and feel like using it, it's also nice to
-     fry that in the oil for a little bit - usually I'd do that around the same
-     time as the garlic
-
-   If you're making tomato *paste* from your sauce, skip all of this - paste is
-   an ingredient, not a sauce on its own, so imo should be as neutral as
-   possible (i.e. just tomato).
-
-3. *Tomato layer*. Not a whole lot to do here, just add all of your tomatoes -
-   either your peeled and de-cored tomatoes from step 1 if you're using whole
-   tomatoes, or an entire can of whole, peeled san marzano tomatoes, including
-   the juice in the can - to a pot over medium-high heat. If you need more fat
-   or if you skipped step 2, this is where you'd add it - a classic and my
-   personal favorite is like 2/3rds to 3/4ths of a stick of butter, but you can
-   also go with olive oil. If you skipped the onion in step 2, add that here
-   too - usually that'd just be a fist-sized amount of onion or so peeled but
-   left with the stem on so you can fish it out from your final sauce later (and
-   snack on it!). Also salt here, again not to taste but primarily to draw out
-   moisture from the various ingredients.
-
-4. You can cook that for a wide variety of times, especially depending on how
-   hot you make your stove - there ends up being *lot* of liquid in there, so
-   you can go (in my experience) a reasonable amount hotter than you expect
-   without burning the sauce, though obviously your mileage may vary. The main
-   thing you're looking for is the whole chunks of tomato to break down, and the
-   whole sauce to get a texture that looks like it'll end up sticking to pasta
-   nicely. In all versions of this, stir pretty regularly with a wooden spoon,
-   and use the spoon to crush the big chunks of tomato occasionally.
-
-5. *Final layer*. Usually I don't do anything here - but if you feel
-   like it, usually right as you take stuff off the heat is where you'd add
-   basil, if you're using it. You can also add sugar to balance out too much
-   acidity from an especially acidic tomato here - I'm not going to tell anyone.
-   Also salt, but make sure to account for the extra salt you're gonna get from
-   the pasta water (see step 6)
-
-6. *Pasta*. You know how to cook pasta, I'm not going to tell you that. But,
-   like, salt your water until it tastes too salty, and remember to move the
-   pasta itself *directly* into the sauce pot from the pasta pot before it's
-   completely done cooking and without straining, bringing along some of the
-   pasta water (and a little extra for good measure) then finishing the pasta in
-   the sauce. You know, the thing you do for pasta. Remember the pasta water
-   will have salt in it, so adjust for that when salting the sauce overall (I
-   have made this mistake and ended up with too-salty pasta sauce).
-
-* Paste
-
-Start with the above recipe for tomato sauce, noting especially that (in my
-opinion) you should skip step 2 entirely. Keep cooking the sauce until it's
-*too* thick for pasta sauce (but don't burn it!), then spread it out across some
-sort of lined sheet pan (like a silpat, if you've got one) and bake in the oven
-at like 250-300 degrees for a *hell* of a long time - I've seen this take like
-10 hours, for an especially juicy batch of tomatoes, but obviously keep a close
-eye on it because it *definitely will burn* eventually. You're looking for the
-end result to be the texture of tomato paste, because that's what the recipe is
-for.  Especially if you're using garden-grown or otherwise fresh tomatoes,
-you'll notice quite a few seeds in the final product - don't worry too much
-about those, they've never bothered me. Once everything's done and cooled down,
-store in a jar in a fridge, topped with olive oil to seal things off and prevent
-oxidation. Use in all your future endeavors, including the tomato sauce recipe
-above itself. Tomato sauce is a beautiful oroborous.