LoneGansel

It's 2 chilis in adobo, 1 clove garlic, and grapeseed oil blended together until emulsified

I like that idea. The sauce seems to be a bit out on its own, but a longer dish or maybe a drizzle over top instead of the pool beside would help make it feel more included.

Thank you! I think this one can be improved but for my first tuille I was happy!

It's a political thing.

This post has me seriously considering no longer contributing to any communities.

Edit: Mods can read the original messages, right?

No offense meant, but if we don't have enough active contributors to make the /c/foodporn community active, what good is fragmenting a fledging community and losing the visibility gained from posting in one area with high traffic?

Surely the strategy here should be to build a critical mass of followers in one community, then split into category specific communities based on feedback from the users on what is or is not desired. Organic growth into multiple topics vs splintering a community that's basically my food plus or minus a half dozen posts a week. Someone wining that they get no traffic doesn't really incentive me to post in their communities.

It did not last long, that's for sure. :)

I added one. :)

• Remove 50-75 grams nduja from its casing and add to a cold sauce pan
• Raise the temperature of the pan to medium and begin rendering the fat from the sausage
• Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
• Dice and add 1/4 onion to the pan
• Once onion begins to sweat, add diced garlic
• Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
• Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
• Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
• Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
• • Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
• Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
• Boil 1 serving orzo in saltwater (less water is better)
• Remove chicken from pot and shred with a fork before returning to the pot
• Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
• Cook until water reduces and sauce thickens
• Add 1 cup sauce to pasta and stir to combine
• Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!

No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn't congeal into a ball of pasta.

Thank you for the compliments and critique! I never realized how unlevel my floor and/or table were until I poured this jus haha. It all rushed down to one side and saturated the puree, allowing it to break the dam before I could correct.

Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)

Meh, it's whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)