/ck/ - Food & Cooking

>>20495222
DIGITS!
FAGioli...
It's really breddy Gud.
>>20495273
Nice effortpost- Good recipe.
TY anon.
Will try.

>>20420999
>to the 9s
Throw in a dash or 2 of Chinese 5 spice, a ½tsp. garlic pow. and a tsp. of ginger pow. to that sauce before you dump it in, and you're cookin'!
(no reason you can't use fresh garlic and ginger either.)

>>19770630
>not spatchcocking your macaroni
NGMI
>>19770687
>Bechamel + cheese > Mornay... which is Bechamel + cheese
I love you fucking retards!!
Nevar Change Cu/ck/s...Nevar change.

>>19608000
>WITNESSED
THESE are the kind of breads /ck/ USED to have all the time...
Hopefully we can keep a few good cookalongs running again... there have been some great effortpoasters lately now that school's back in session.
>In a cookin' bread of all things...
Look forward to RAPING the results.

>>19567555
>checked and BASED

>>19408292
Don't b a FAGGOT, OPIE...
Poast SAUCE, at least so we can see the paper...

>>18641644
KEK!!
ya gotta be fair though, anon..
A SHITTON of this terminology is just regurgitated from social media and YouTub channels--and as you likely already know--they're SHIT.

>>18553705
Is there a way to block certain channels from showing up on your youtube feed?

>>18322704
I'm a big fan of mixing up different dipping sides, myself.
Mayo+
'Chup+
Mustard+
The occasional Sriracha-FreshGroundBlackPepper-RanchFromScratch
I gotta admit, It's pretty rare I eat Fries these days.

>>18094042
AND, make you sick as fuck for MOAR PHARMA$$$
>>18094026
Have a good study anon:
https://openheart.bmj.com/content/5/2/e000898

>>18090975
That is a Kroger.

>>17852656
I had to look that up---Holy Fuck! I've been making that for over 20 years. I'll sometimes do a curried mayonnaise too, but a little goes a long way with that.
I almost always top every sauce/condiment with fresh ground pepper too.
I'll try Cajun next time--jerk seasoning is pretty good too.

I NEED YOUR HELP, /ck/!!
What is the name of this youtube channel??
>pic related

>>15843498
Probably not, but it's hard to tell how much pasta there is from the pic.
you might do yourself a favor and try either a fresh pasta, or a good brand of brass die extruded dry--
I use the box stuff too, but for chunky sauces like yours, an al dente (slightly undercooked before saucing,) high quality pasta will really soak up the flavors as intended.
Only other suggestion I could possibly have is perhaps your sauce is a little too "tight." this is easily fixed by adding back a few tablespoons of the pasta water--not too much, and not straight water.
Would still devour.