/ck/ - Food & Cooking

In half.

I split mine lenghtwise

>>12688506
>>12688518
>>12688533

I crumble it up until it's rice

I put mine into the blender until it's a fine powder.

>>12688571
DING DING DING omg so much this ya'll!

>>12688506
No i buy farfalle, so I don’t have to

Fuck off spamming this e-celeb garbage.

I only eat bowties

He’s actually starting to get obnoxious you guys were right

>>12688640
He's been obnoxious for some time, but I agree now that he's getting more famous it's clearly going to his head

>>12688571
i uniornically use fettaichini instead of spitgetti because of this

>>12688643
no doubt he made tons of money from ads in the space of a few months but already shills for sponsors in all the videos. also blatantly copying the food science stuff from Lopez alt, and it’s probably only included to make the videos longer

>>12688506
Adam Ragusea here. In todays video we're going to find out what' is better fresh water or tap.

We will also hear a scientist and ask them to explain what chlorine is.

>>12688656
Sorry no one watches your vids Cuckji

>>12688649
anon wtf

Sometimes.
If I'm making a quick lazy soup and I want some pasta in there as a filler but spaghetti is all I have I might break it into smaller pieces to make it easier to eat with just a spoon.
I acknowledge that it's not longer proper spaghetti but it tastes just fine and acts as a lovely filler.

You ever cut carrot into smaller pieces, OP?

>>12688661
now that is funny, well memed anon, hearty kek man

>>12688506
why would I break pasta shells? :^)

i only use fresh pasta it's 100x better

>>12688506
This is the last straw.

>>12688506

>Adam Ragusea video
>White Wine bottles: Allow us to introduce ourselves

>>12688657
Pff. I can make fresh tap from scratch and it's way better

>>12688665
fettuccine

>>12688746
>the pasta that broke the camel's back

>>12688506
>WHY I SPLIT MY SAUCE INSTEAD OF MY SPAGHETTI (FOOD SCIENCE GONE WRONG (GONE RIGHT??))

>>12688506
Every time. There isn't a single long thin pasta dish that can't be objectively enhanced by breaking the pasta into fourths. It becomes literally the same dish but without having to work your ass off for each bite or get shit all over your face.

>>12688571
I am a penne man for this reason alone

>>12688506
I throw it in my food processor and grind it into a fine powder, then add yeast and water until it forms a shaggy dough.
Then I kneed and fold the dough repeatedly until it becomes elastic, form it into a ball, coat with olive oil, and leave it in a covered bowl 2.5x larger than it inside the fridge overnight.
The next day, I'll take the cold dough, and let it come up to room temp, then roll it into a flat circle, and let it rest for 30 minutes before applying a tomato sauce, slices of mozzarella, sliced tomato, and a little olive oil and baking at a preheated 550 degrees in my oven for about 6-7 minutes, and topping at the end with fresh basil leaves.