From 15163fdc160ae4cfd93c5416729d14221ac7239c Mon Sep 17 00:00:00 2001 From: Griffin Smith Date: Tue, 17 Aug 2021 22:17:39 -0400 Subject: feat(gws.fyi): Add a recipe for tomato paste Someone asked for this, so here it is. Change-Id: I00c52deb8c3f4e8f786cf4763b39d862ad041f6d Reviewed-on: https://cl.tvl.fyi/c/depot/+/3371 Tested-by: BuildkiteCI Reviewed-by: grfn --- users/grfn/gws.fyi/default.nix | 3 +- users/grfn/gws.fyi/main.css | 7 ++ users/grfn/gws.fyi/recipes/tomato-sauce.org | 102 ++++++++++++++++++++++++++++ users/grfn/gws.fyi/site.nix | 1 + 4 files changed, 112 insertions(+), 1 deletion(-) create mode 100644 users/grfn/gws.fyi/recipes/tomato-sauce.org (limited to 'users/grfn/gws.fyi') diff --git a/users/grfn/gws.fyi/default.nix b/users/grfn/gws.fyi/default.nix index ca24868abb97..1796c0bf74cf 100644 --- a/users/grfn/gws.fyi/default.nix +++ b/users/grfn/gws.fyi/default.nix @@ -17,6 +17,7 @@ let mkdir -p $out cp ${css} $out/main.css cp ${site.index} $out/index.html + cp -r ${site.recipes} $out/recipes cp ${resume} $out/resume.pdf ''; @@ -24,5 +25,5 @@ in (writeShellScript "deploy.sh" '' ${awscli2}/bin/aws --profile personal s3 sync ${website}/ ${bucket} echo "Deployed to http://gws.fyi" '') // { - inherit website; + inherit website site; } diff --git a/users/grfn/gws.fyi/main.css b/users/grfn/gws.fyi/main.css index 26423f18f12f..cdcd440766ca 100644 --- a/users/grfn/gws.fyi/main.css +++ b/users/grfn/gws.fyi/main.css @@ -98,6 +98,13 @@ h3 { font-family: Inter, sans-serif; } +h1.title, +h2.title, +h3.title { + text-align: left; + margin-bottom: 1.5em; +} + h2 { font-size: 18px; } diff --git a/users/grfn/gws.fyi/recipes/tomato-sauce.org b/users/grfn/gws.fyi/recipes/tomato-sauce.org new file mode 100644 index 000000000000..0690e00f3637 --- /dev/null +++ b/users/grfn/gws.fyi/recipes/tomato-sauce.org @@ -0,0 +1,102 @@ +#+TITLE: Tomato Sauce +#+OPTIONS: toc:nil num:nil +#+HTML_HEAD: + +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 (eg 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. diff --git a/users/grfn/gws.fyi/site.nix b/users/grfn/gws.fyi/site.nix index a74bee0bef0a..33d4a71e7b1f 100644 --- a/users/grfn/gws.fyi/site.nix +++ b/users/grfn/gws.fyi/site.nix @@ -8,4 +8,5 @@ in { index = orgExportHTML ./index.org; + recipes = orgExportHTML ./recipes; } -- cgit 1.4.1