/ck/ - Food & Cooking

>>12924127
A 4 oz (dry pasta) portion is typically enough, so for 20 people it's 5 lbs.

https://www.youtube.com/watch?v=QQXx8z0ERbQ

>>12924127
Why have a birthday party at all? The kids two. It wont remember anything

Thats like ...4 boxes of Kraft dinner.

>>12924144
Thank you based anon.
>>12924152
Thank you even more based sopranos poster

>>12924158
It’s not for her desu. It’s for showing off to our parents, neighbors and friends that we’re “grown ups” and “good parents”
My wife baked bread, I made a slow sauce an meatballz

>>12924127
oh ziti, how special. guests will love just ziti and definitely not talk behind your back about how they spent $40 on those clothes and you gave them shit ziti instead of getting catering like a normal human being

>>12924127

>>12924158
To gather with your loved ones and celebrate the growth of your offspring.

>>12924181
>catering
>for a 2 year olds birthday

I though 4chan was 18+?

>>12924179
>It’s for showing off to our parents, neighbors and friends that we’re “grown ups” and “good parents”

Sounds fucking exhausting

>>12924181
Ziti with meatballs with our sausage,homemade bread, a slow sauce I started at 7am, mozzarella we made with goat milk from our goats and I broke out a couple bottles of 5 year old table wine from the basement.
A caterer could not do this good.

>>12924201
i was just kidding. make sure to leave some pasta unsauced for the kids, they usually prefer it with butter/salt

>>12924206
She’s doing a butter garlic sauce for them,
>>12924196
It’s exhausting for my wife desu. She’s running around and cleaning n shit,
>>12924193
I have a really good time at these things. The food is great, my father, my father in laws and my brother and brother in law sit on the porch drinking, smoking cigars and playing poker while the women drink wine and watch the kids play.
Tbh I like the holidays. My kids birthday sorta kicks it all off.

>>12924195
>actually thinking a 2year old bday is about the kids

>>12924206
What why are kids so retarded?

>>12924181
This mongrel actually has a point, if you only serve ziti it’s pretty Jewish. What else is on the menu?

>>12924226
See>>12924201
>>12924222
My kid eats anything but most parents are too lazy to cook real food so their kids get accustomed to trash

>>12924217
>my circle of friends throw their kids birthdays parties for themselves.

Your posts make sense now.

>>12924228
if you want to be seen as an adult you better have some sternos

>>12924231
I honestly hadn’t thought about that

>>12924228
There are two types of picky kids, one the parents cook good food and they only eat certain things, two the parents are lazy and the kids develop a sugar/fast food only palate. The second type of course will be the ones to bitch if you don’t have hot dogs with ketchup. The first type generally will just feed the kids on their own time and not expect you to.

>>12924242
if you do ever use them, make sure to have 2 layers of foil trays. the first one holds the others and must have water in it, otherwise the fuel burning underneath will scorch the food very quickly.

>>12924284
Yeah no I know how, I dont think we’ll need them though, dinner is at 6:30, I figure that means they’ll go out of the oven and onto the table.
>>12924256
Right. Like that’s why I’m blessed. My kid eats a lot of homemade high quality healthy shit. But. We’re young parents with a farm so probably twice a week it’s fish sticks and frenchfries or kraft Mac n cheese with a can of corn.

>>12924127
post progeny

>>12924127
>second birthday

huh?

>>12925751
Looks good, anon.

Did you serve salad too? Happy times.

>>12924127
>pasta for birthday

>>12924217
>Not watching Rugrats
Imagine being this new

Figure 75g per adult × 1,5 (for leftovers) = 2250g ≈ 5lbs.

>>12925815
Did!

>>12925751
Looks appetizing Anon. I know the effort to prepare a party like this, I am a father of a 1,5 year old daughter and made something similar in the past. Homemade quality food can beat the shit out of a restaurant, not mentioning that the environment is cosier.

>>12924193
Isnt that what the holidays are for? You're adding one more day of forced interaction.

>>12926128
But that’s the point anon, we’re all 3+ hours away from each other. The holidays give us a reason to make the trek to someone’s house
>>12925756
Nah

What is ‘slow sauce’?

Are we getting a recipe for any of this? You seem like you might be some kind of authentic person doing something authentically...

>>12924127
>daughter
>*Hits pipe*

>>12926237
Hey give me a minute I’ll tell you what I did. And I appreciate the accusation of authenticity,

>>12926309
Ok, cool.

Standing by...

>>12926198
>those shit fits
how does it feel being friends with fags?

>>12926198
But now they're making that shitty drive one more time for a kid who wont remember any of it

>>12926237
So, old norther Italian/American recipe my grandma Josephine taught me.
>in a cast iron pot
>melt butter medium low heat
>fry onion and garlic
>add teeny bit of salt to help break stuff down
>add in meat, (I like veal, Italian sassage, and pork chunks but honestly, any left over meat can go in the sauce too)
>cook till moments away from being done
>add 2 cans of Cento crushed tomatoes
>add dash of balsamic vinegar, splash of table wine, tbs of butter, two pinches each of salt and pepper, some (fresh)basil, rosemary, (smoked) paprika, and a whole can of anchovies (I know it’s scary, it’s necessary tho) and a spoon full of tomato paste
>simmer on super low all day
>about a half hour before serving add in any meatballs you made, and some oregano.
Use fresh bread to taste throughout the day. (A spoonful will be too hot and bread helps show all the little intricacies)

Sorry if it seems pompous or whatever. But that’s how you make a spaghet

>>12926328
It’s my 13 year old brother.
>>12926331
You don’t value family. That’s chill dude. Don’t come shitting up my comfy thread.

>>12926392
your bro dresses like a fag

>>12926387
Fucking screen-capped with force. Thank you, man. Somewhere in England, someone is gonna carry on your family’s traditions. Pretty based.

So, do you then just pour that all over the noodles and bake? Do you add cheese?

>>12926444
That’s awesome! So yeah then we boil pasta, pour into a casserole dish, mix in some sauce, lil bit of mozzarella, top it with it Asiago or Parmesan, then top with sauce and mozzarella bake till the edges brown

>>12925751
>Still using snapchat when you have a child
What the fuck, your kid is going to hate you

>>12926481
Alright done. Thanks, based Authentic Guy (all the time I was reading that I was thinking of you as pic related). I make a pretty mean bolognese sauce myself but I’ve always wanted to do it proper Italian-American style. Would never have thought to add the anchovies which actually makes a hella lot of sense as my sauces are rich but often just miss something. As an aside, when we make bolognese sauce in the U.K., we often add Lea and Perrins sauce which, of course, is basically a very salty fish stock so that makes a lot of sense.

Just one question: do you not add any more liquid? Seems only the crushed tomatoes and then the splash of wines and vinegar. Nothing else liquid-wise? That seems a very long cooking time with virtually no liquid...

>>12924187
Hits pipe.
Is there anything more cucked then raising a daughter.

>>12926603
Keep it real low. That’s really the recipe for 2-3 peoples worth of sauce. For 5 lbs of pasta I used like 7 cans. And a bunch of wine and vinegar. Honestly it’s really improvisational, think of this more as a guideline
Also,
>be me
>be 23

>>12926631
Ok, I get it. I’m good at improvisational. So just basically make sure I have a lot of cans of crushed tomatoes, right? Is that most of the liquid? I usually make my meat pasta sauces with majority wine as liquid more than anything else. Also we get mixed ‘Italian herbs’ here so I like that you’ve actually supplied what they really are, cheers.

One last question: if I did this truly authentic, what meat should I use? Should I add in meatballs later? Is the idea that the sauce is some kind of base that you add things to later?

>>12926392
I love spending time with my family. I hate being forced or coerced into spending time with my family. Especially when its bullshit like birthday parties for a two year old. My niece and nephew are old enough now that I'll happily show up though

>>12926702
So, as for authentic I really can’t say. I know it’s how my great grand mother (off the boat from Italy) made it and my grand mother made it. As to how true Italians would take it, I dunno.
On meat. There’s freedom to that. I said, I use veal, sausage and sometimes pork, but I know folks who chop pork chops, people who use chicken, it’s even my understand that during lent Italian grandmas use calamari and shrimp. I normally start my meatballs around the time I start the sauce and whenever they are finished baking I throw them in the sauce. It really doesn’t matter tho.
The idea of sauce (we literally just call it sauce, when I was little, my uncles and aunts and cousins would all come to grandmas for sauce night on Sunday) is simple cook give the tomatoes flavor them cook them down into a liquid. Cook it covered for hours and you’ll have the perfect consistency,
There’s tons of sauce variances, some folks make it spicy (adding red pepper, more garlic, and other spicy stuff)
Some (creatins) make it sweet with sugar and stuff.
If we have bell peppers from the garden I’ll add those in when I fry the onion, sauce is a base, and your really allowed to try anything.
>>12926767
20 people showed up, my wedding was 200. This was all her grandparents, my siblings, and a couple of parent friends from the neighborhood. No one HAD to come. People wanted to hangout, eat, drink and be merry.

>for anyone interested I didn’t smoke a cigar, I tugged on my pipe while playing poker, had a bourbon and musk blend from my local shop.

>>12926702
Also! Is that a sauce your cooking right now?

>>12927100
>>12927116
Sorry, I had to go.

Ok, cool I have a much better understanding now. The photo isn’t mine but is from that film ‘Goodfellas’ when they make the sauce in prison and the guy slices up the garlic with a razor blade. My mother is French so that always appealed to me as she’s also pretty fussy about garlic being cut or crushed almost to a liquid.

Anyway, I was always very curious about the sauce Henry made in that film. Everything you’ve said makes it all make sense now. I never understood why he added the meatballs in later but I see now that it’s all about the sauce itself. Really cool. I’m definitely going to try your recipe now and post a thread on it - maybe in a week or so. Thanks OP. You’re a real cool guy.

only need to make 5 pounds worth of pasta.
each person will eat around 100g of dry pasta.

>>12924127
Don't forget the gabagool

>>12926237
Ask the new sauce boy, he knows...
https://youtu.be/BU0Ay-hTFAs

OP here. Hungover, won 10 bucks and my daughter had a happy birthday. We went with 6lbs. Ended up giving some to the neighbors and our couple friends. Thanks for help and bantz boys.
>>12928343
I look forward to seeing it man! Also. I’ve always thought slicing garlic is a meme. My wife disagrees though. I throw whole cloves in with the onions, she makes them tiny. Just make your sauce your own my friend!

>>12924127
>we have no idea how much pasta to make
>how much serves one person
>x20
Jesus, how'd you figure out where to put your dick?

>>12924230
That's exactly what happens, yes. The kids barely register there's a party.

>>12924127
I know you're shitposting, but pasta is a very easy party dish because you can make an extra pot of it in ten minutes if people are digging in a little harder than you expected. And you can serve some garlic bread on the side to fill them up too.

>>12928800
This wasn’t a shitpost, also. I was baking the ziti. So I sort of had to estimate.

>>12928808
Well, In that case I wish you and your kid all the best.
I think 8 lb will be plenty with some bread on the side, though.

>>12928778
Will do, man! Quite excited actually. Getting all the ingredients when I do my shop this week. Do you have a recipe for your meatballs, by any chance? Also, do you have a grandmother’s recipe for manicotti because I’ve always wanted to make that authentic too (never tried to make it). Don’t worry if you can’t be bothered for time but I just thought I would ask anyway :)

>>12924187
based

>>12929216
Oh, and just to add to this... chucking whole cloves into anything is absolutely haram! Get a garlic crusher, bro! Proper French style so heavy iron. You won’t regret it. You don’t even have to peel - just put the clove in skin and all and hey presto, it comes out all liquified on the other side. Great invention.