Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Michelin Starred Canned Tomatoes?

On a recent episode of Masterchef Professionals 2018, renowned chef Marcus Wareing had a skills test that involved creating a spicy curried tomato sauce to accompany monkfish tail. I was stunned to see him use canned tomatoes for his sauce base.

When you pay to dine at a Michelin starred eatery you do not expect canned tomatoes in the sauce.

If they were used because the skills test only allowed limited time to create the dish, why not provide the chefs with fresh pre-stewed tomatoes? They were given freshly roasted onion. So why not also use pre-stewed, fresh tomato?

I'm a home cook and I make every effort to avoid canned tomatoes because they taste like canned tomatoes.

A cooking competion as high caliber as Masterchef Professionals and a chef with the reputation Marcus Wareing enjoys has no business using canned tomatoes in any way shape or form.

It destroys all credibility.