/ck/ - Food & Cooking

Been trying to cook tomato sauce pasta for myself for few months (as past-time as
but i cant improve or make my food taste better, thus some questions if you can help me, thank you

1. I use tomato puree and tomato paste for my sauce. I usually add red onions (i only have red instead of white); garlic; carrot; sweet bell pepper (if it's in season), red apples (for the sweetness) and tomatoes. I use mince pork.
The steps usually are:
- excess oil
-brown the roughly dice garlic and then finely diced red onion
-add in and cook minced pork until turn grey-in-color
-add in tomato paste and the finely diced vege and cook until soften (i press the vege and the oil it seeps out is orange-in-color)
-add in tomato puree and diced tomatoes and cook for a while to make the sauce concentrate for quite a bit

1. Is these enough to make an acceptable sauce comparable to the store-bought pasta?

2. How to know I over-onion my sauce?

3. I found that some ingredient lose their flavour in the sauce like the carrot and the garlic. How to ensure the aroma and taste of ingredient kept in the sauce?

4. Can i keep the sauce in fridge (~10 degree) for like a week? I kept in freezer but i found it troublesome since you need to de-froze it

>>18742702
I was distracted

Other than weed, what psychoactive substances can enhance the enjoyment of food? I am looking for something that amplifies the enjoyment of eating to new levels.

Why do restaurants have so many options? Wouldn't it be more economical to have like 4 apps and 4 mains and maybe even no dessert instead of these like 10+ options for each, it would also help with turnover quicker decisions being made + staff would be more competent with a smaller menu

It makes me sad seeing girls eat bad food. I would never do that to them. They'd only eat michelin star meals if I was with them