/ck/ - Food & Cooking

one man, one pan, all slop and minimal effort

2-3oz of tomato paste. just a can but don't worry about scraping all of it out
one tomato fresh
full beef cube immediately with the beef which gets black pepper but no salt on account of the cube
maybe two cubes
full can of paste
if you want, one peeled into it. but it all must go in quickly once it gets a bit browned
that's beef if you can get 73/27 that's the one but 80/20 is fine just don't drain it
taste it now and put the pasta on now. adjust if you need to
then add whatever you want. i prefer to add nothing but this is when you add it while it cooks down
the think is you add the pasta back into that pan and it crisps a bit and dehydrates and is awesome

the perfect slop
i dont have words for how hard my erection is right now
years of trial and error and finally we made the best slop

you will have to use a stock cube and half of a can of tomato paste, and some canned tomates
vegetables go in late so they have the crispy texture
this is how i am able to am able get banned by cum-guzzling mods.
the real key is day-old rice
FUCVK

don't use the potatoes

i like ground beef. beef cube in it. one of the little cans of paste, and half a can of the canned tomatoes
chives go in at the end

instead of macaroni
the idea is to keep the pasta hotter than a fags ass but also firm

order chinese tonight. a pint of white rice and let it sit in the fridge overnight
egg first super hot and then put them on the side. put the rice in and use oil. preferably sesame oil. add some soy sauce for color
add the vegetables and keep it moving in the pan on really high heat. then put the eggs back in, but only to toss them
or do pic related and make a goulash. requires a bouillon cube. but it's the same idea
this is bait but i think there are some anons who can benefit

are dumb polish people
there is a dish where you can use whatever you have, so long as there is a pasta in it with beef
it's the heartiest meal and it will put hair on your chest
use tomato paste, and can of the tomato. super fat beef. 80/20 if you can't get more fat

my mother called this goulash but i dont think it is technically goulash
it's not really one-pan because you have to do the pasta
but it's just slop and yes i did use the knorr beef cube

diced tomatoes, a couple ounces of tomato paste, a shitload of garlic and onion, 80/20 beef and i don't drain it, pepper flakes, scallion at the end. the key is to super undercook the pasta and turn up the pan before you finish it because it's going to drop the heat a lot in the pan. super hot and you almost fry the pasta

Any tips on how to make big-time slop better? Maybe i use pork or veal with the beef?

80/20, no draining. beef cube is absolutely getting used in it. half a tomato paste can, a can of tomatoes or equivalent, and your choice of herbs
when the pasta goes in you turn the heat as high as possible
i know some gypsies who will use a lot of weird shit
but goulash is made this way. this is the way god intended it to be made

a little goulash to put hair on my chest
i almost coated it with cheese and stuck it under the broiler but i ended up just putting most of it in tupperware so i can get diarrhea for a few days in a row

>>11635853
fine
but what are we working toward here
we could have a board where we can talk about cooking and crowdsource gastronomy while still being able to talk about niggers and kikes
and you want to foul it up, don't you.
i want this board to be a resource
i want it to be delicious

>>11631953
well yeah but the thing is i do a small business, so i can already write off part of the space of my home as a home office, and an equivalent portion of all utilities and services. for example, if i have a lawn service, i can write off 10% of that fee if 10% of my living space is dedicated to the business. can't do it for the fridge. this gets into audit territory

and buying a service is way way cheaper than employing someone. there's no point

>>11290642
oh yeah. if you're doing that, get yourself even more fat
this was the best i could find but it's not great and i was using penne. either way
>>11290647
oh alright. i like to drain much less but there's obvious issues with mixing high fats with high carbs so i get that for sure
but winter is right around the corner and if you want your goulash to be a real rib-sticker, just add and keep more fat. it's ridiculous. and for what it's worth, the leftovers are way better because you're warming up congealed fat that has absorbed all the flavors