Cooking With Cooking With Oh Mercy
Spaghetti Puttanesca Recipe
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
Chow Mien with tomato sauce on Tuesdays. Pasta with tomato sauce on Wednesdays. Frozen fish or chicken (it was hard to tell the difference) on Thursdays. Dim sims on Fridays.
What dish or cuisine do you most like to eat on tour and why?
A medium rare steak. I used to never eat red meat and I would be getting sick constantly on tour. Since the steaks I’ve not been sick.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten? Tell us the story.
I hate coriader. It’s foul. It ruins meals. Even just a tiny bit will make me sick. Not as sick as blue cheese makes me. The first time I tried it was at the Monks residence in Somers. I vomited into my hands. That’s the natural human response when you have consumed poison.
What type of food do you make sure to avoid before a gig or going on stage?
I have to avoid my favourite foods before a show. I love spicy and salty foods. Fresh chili, chili sauces, anchovies, salty cheese varieties, olives, spicy salty meats etc. They make me irreversibly dehydrated. I drink 10 bottles of water, still feel dehydrated and in tern am thinking about going to the toilet the entire show.
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
I would be incredibly upset that I couldn’t take advantage of such an opportunity for the reason above. I would spend the show in tears. Or i could let it go cold and re-heat it post show. Some kind of pasta or pizza with all of the above ingredients.
What has been your biggest cooking disaster to date? Tell us the story.
I was trying to impress a beautiful woman. I served her the third meal i had cooked for her. She looked at me, laughed and noted that I had only cooked for her three times and they had all been sandwiches. I love sandwiches.
When you tour overseas, what food from home do you miss the most?
Vegemite with chili sauce and fetta cheese for breakfast. And good coffee.
This is your last day on earth, what is your final meal?
All types of salty edibles and spicy edibles all in a bowl of pasta with a tomato sauce. Delish. And some coffee flavoured ice cream.
500g dried spaghetti
3 Tbsp extra virgin olive oil
6 anchovy fillets, chopped
1 red onion, finely diced
3 garlic cloves, peeled, crushed
Salt and pepper
2 tsp dried basil
1 tsp dried chilli flakes
1 Tbsp baby capers, rinsed
2 x 400g cans whole peeled tomatoes, drained
1 bunch flat-leaf parsley, very finely chopped
Shaved parmesan, to serve
Spaghetti Puttanesca Recipe
1. Cook pasta in a large pan of rapidly boiling salted water until al dente. Remove from heat. Drain well, then set aside.
2. Heat oil in a large pan over a medium heat. Add anchovy and sauté gently for 3 minutes or until anchovy melts. Add onion and garlic, season with salt and pepper, and continue cooking for about 3 minutes or until onion becomes translucent.
3. Stir in dried basil, chilli, capers and tomatoes and simmer for 5 minutes, crushing tomatoes with the back of a spoon.
4. Toss cooked pasta through the puttanesca sauce, and stir through the parsley. Serve with shaved parmesan.
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