/ck/ - Food & Cooking

garlic

>>13056543
I've tried making this about 5 times now and it always ends up tasting like nothing, no matter how much garlic I use. But my hands and kitchen will smell like garlic for the next 2 weeks.

>>13057259
Brush your teeth nigger.

Also use a tongue scraper.

melt..

half a stick of butter
half cream cheese
the same of 2% milk
4 garlic cloves to soak.
1 TBSP grated Parm Reg.
Basil to taste

>>13057332
...and when you’re done throw everything in the trash.

>>13057259
Sounds like you might be messing up your ratios. #1 tip: use more salt. #2: take more care in making your olive oil/garlic/chili flakes, go REALLY low and slow until your garlic turns just golden and the oil is super infused.

Either that or you're a smoker and can't appreciate subtlety.

>>13057367

like a stupid kid that can't make anything but traditional food.

You're the dumbest cunt of them all. You want authentic over good food.

Man, try this:

https://youtu.be/TBWNp58LAkI

>>13057367

Where'd you go, gimpsack?

>>13057377
You seem like a garbage dumpster that would eat everything no matter how illogic and random the ingredients in his plate are, in simpler words: an American

>>13057415

Asshole, it's cream, butter and milk. That makes a cream sauce. How fucking retarded are you? It's not italian carbonara, it's goddamn better.

>>13057415

Oh, and it has parm reg in it, just because you're a stupid cunt that wants some traditional italian. You childish morons actually turn my stomach.

>>13057415

Where'd you go, fuck up? You done sounding like a complete asshole that doesn't know ingredients?

>>13056543
>thread about a simple pasta
>a bunch of miserable manchildren REEEEEEEE'ing at each other
Yep, sounds about right.

>>13056543
Never knew about this, I'm gonna make it today. Thanks op

>>13057473

I'm not having an autistic fit. I'm just sick of the unemployed poverty losers living in their parent's houses pretending they are Mario Balotelli. And not in a sexual assault sense. Kids need to shut the fuck up until they've cooked 2000 dishes.

>>13057494
>kids need to stfu until they've cooked 2000 dishes
Naw, you're pretty autistic.

>>13057519

where's my cuddly bear. stop sucking at food and sucking at life. I'll stop telling you your fucking garbage.

>>13057378
Nice

>>13057519

You don't have family members that started cooking in later in life that absolutely suck? I started in college and my mom was the "cook" of the family of like 5 kids and I learned from her before I left.

People who learn from idiots or learn late can't fucking cook to save their lives and need to trial and error their way through at least 1000 dishes. My multimillionaire aunt, I had to teach her how to make hand made pasta. People don't come by the skill naturally or with money. They need to apply themselves.

>>13057545
cringe, try harder

>>13056543
I don't see any clams or scallops in there. Wassamatta you?

>>13057519

I turn this into ravioli and linguini.

>>13057519

I know you're a generic dumb piece of shit, but you can make really good things if you don't fucking suck all the time.

>>13057568

Did I try hard enough, cunt? Here's a hotdog for your level of development.

>>13057259
Use more salt and better quality oil.

>>13057598

If you're wondering, that's a birdseye maple slab of 2 inch maple with a honduras mahogany center piece that was going to be a fingerboard for a guitar.

>>13057620

I hand planed it with a stanley plane and then a Lee Neilson hand plane.

>>13057377
Nothing to do with not being traditional.
Half a stick of butter with half cream cheese and milk is fucking disgusting you fat tub of lard.

>>13056543
what is this?

>>13057628

I'm 3lbs under my weight for 5,10. Go fuck your stupid self. YOu use the sauce you need. THATS ALL. If it's high cal at the start you use less. Do you fucking understand a goddamn thing? Jesus you internet gumbies are fucking dumb

>>13057494
>Kids need to shut the fuck up until they've cooked 2000 dishes.
2,000 different dishes?

>>13057628

You're like trying to communicate with dirt.

>>13057378
How much do you think she wants to jump on his italian noodle?
https://www.youtube.com/watch?v=A-RfHC91Ewc

>>13057655

No, Cook for fucking 5 fucking years. How do you know get that. What am I talking to here?

>>13057620
>fingerboard for a guitar.
It's called a fretboard you absolute troglodyte.

>>13057652
I don't live anywhere near Italy. I don't claim to be of Italian decent. All of those ingredients combined in that amount is garbage tier dish.

>>13057663
She at least sucked him, I’m sure

https://youtu.be/f-Vq5cE5AGs

>>13057677

It's a fingerboard on a violin you fucking idiot. Fretboard 200 years later. Go home.

>>13057669
calm down, dude

>>13057259
more salt, more parm, more red pepper, more fresh parsley

mostly more salt and parm. done properly this is a very savory dish

>>13057332
>1 TBSP grated Parm Reg.
yea, that will really make difference in that slob

I made this and it was alright but I think I used too much lemon because it ended up too sour

>>13057692
BUT

I don’t like to eat garlic because I don’t digest it, it makes my entire room a gas chamber during the night filled with garlic exhausts and farts, so my question is: can I throw it out before adding the chili pepper and the parsley?

>>13057677

Do you want me to teach you about guitars, violins, cellos, violas. I can do that, kid. We can start with sitka spruce from germany or alaska and how those wonderful tonewoods make music. Or flame maple or what is left of maple which we call 'figured maple', or ceylon ebony which I don't even know if you can get anymore.
You don't know a goddamn thing about instrument making so shut the fuck up.. please.

>>13057681
Well who wouldn't?

>>13057702
the dish doesn't take lemon but, add some shrimp and wala.

>>13057705
>I don’t like to eat garlic because I don’t digest it
>garlic based recipe

ok.

>>13057687

If you're so sad or upset, go to bed. Don't open your trap.

>>13057710
Italian here: he’s a terrone from Napoli and to stay true to its Neapolitan origins he was jailed because he robbed a house and now he’s multi millionaire tv chef built around the Italian meme person with super mario accent (fake because you can hear how he loses it sometimes).

With that said: he’s good at cooking.

>>13057685
That's cool but anon said guitar dummy.
>>13057707
>Do you want me to teach you about guitars, violins, cellos, violas
Not really seeing as you're an idiot roleplaying as a luthier in a thread about pasta.

>>13057720
you'r'e all a bunch of fags post recipes and pictures or fuck off

>>13057707
in case you're serious about eating something you're allergic too, I want to help. you can infuse oil with anything that will fry. in the case of garlic just strain it out with a fine mesh and you can re-use it as garlic infused oil.

>>13057718
And so? I was asking if it would make a big difference if I stop at favouring the oil with the garlic flavour and then toss it away. Otherwise I could avoid chopping it fine and leaving it whole so I can toss it away when I find it in my plate.

WTF

There's NO parsley in aglio e olio!!

>>13057724
I don't really care about anything as long as
>he’s good at cooking.

>>13057741
>>13057705
meant this anon for the infusion

>>13057753
yes there is

>>13057741
>>13057767
Yeah thanks that’s what I usually do: fry the garlic in the oil until it’s golden and then toss it away.
I always keep it whole, I never chop it and I was wondering if this could make the difference.

>>13057755
That’s perfectly fine, I care because as Italian I’m pissed that foreign people then associates the It’s a me mario stereotype to us.

>>13057780
you will get a much better infusion with thickly sliced garlic and it will still strain. So just make a very garlicy oil, strain it, reheat it and finish your pasta in it

don't forget the red pepper and use a lot of fresh parsley, a lot of Parmesan, and a lot of salt with a little black pepper

>>13057750
Of course it does. Make different recipe like cacio e pepe if you don't like garlic.

>>13057789
But he's funny. Anyone who take's his personality seriously is a retard and shouldn't be listened to.

>>13057799
Thanks will do

>>13057803
Don’t like pepper

quick tip for you faggots. you can add

some fresh tomatoes
can of sauced tomatoes
half a jar of pasta sauce
tomato paste
fresh or dried herbs
pat of butter

in just about any combination, simmer for 20-30 minutes

once you have the infused oil base from this simple 4 ingredient recipe it's really hard to fuck up adding to it

>>13057774
No.

>>13057819
>shrimps

That’s all I need

>>13057819
fuck I can't post today.
>sauced tomatoes
>stewed
>durhurr

>>13057821
SHUT THE FUCK UP YES THERE IS

>>13057833
I would eat that disgusting horrible mess.

>>13057869
you should totally make it and post pics

>>13057737

I'm roleplaying as a luthier.

http://www.violincello.com/

>>13057890
>I'm roleplaying as a luthier
Yes, I know.

>>13057883
I might need to get much higher first.

>>13057906

At least you have a calling.

>>13057909
be there hero /ck/needs
>make the goddamn casserole
>your destiny
>it is

>>13057378
>>13057663
>>13057681
I don't know what it is about her voice but she makes me diamonds.

>>13057915
What the fuck did you just fucking say about me, you little bitch? I’ll have you know I graduated top of my class in the Navy Seals, and I’ve been involved in numerous secret raids on Al-Quaeda, and I have over 300 confirmed kills. I am trained in gorilla warfare and I’m the top sniper in the entire US armed forces. You are nothing to me but just another target. I will wipe you the fuck out with precision the likes of which has never been seen before on this Earth, mark my fucking words. You think you can get away with saying that shit to me over the Internet? Think again, fucker. As we speak I am contacting my secret network of spies across the USA and your IP is being traced right now so you better prepare for the storm, maggot. The storm that wipes out the pathetic little thing you call your life. You’re fucking dead, kid. I can be anywhere, anytime, and I can kill you in over seven hundred ways, and that’s just with my bare hands. Not only am I extensively trained in unarmed combat, but I have access to the entire arsenal of the United States Marine Corps and I will use it to its full extent to wipe your miserable ass off the face of the continent, you little shit. If only you could have known what unholy retribution your little “clever” comment was about to bring down upon you, maybe you would have held your fucking tongue. But you couldn’t, you didn’t, and now you’re paying the price, you goddamn idiot. I will shit fury all over you and you will drown in it.
You’re fucking dead, kiddo

>>13057972
Hear me, and hear me well: I don't know what insignificant shithole you hail from, but I must lament the fact that it hasn't been carpetbombed enough to eradicate every trace of your verminous folk. You are a testament to the low character of your people, a blazing sign in this modern hellscape that advertises the absolutely deplorable nature of your backwoods no-name land. You aren't worthy of the bullets that would send you and your kind back to the abyss from whence you spawned. As for my political leanings, you are far from the mark. You have missed me by such a large margin, and it speaks volumes about how sorely you lack intuition of any sort. You will be forgotten at the moment of your passing. You have died.

>>13057332
Hi Cletus!

>>13058002
Best pasta here.

>>13057494
>REEEEEEEEEE I’M NOT REEEEING

>>13057332
too much milk, im lactose intolerant

How much tastier is this dish if I use fresh parsley rather than dried, jarred parsley? I’ve only ever used the latter.

>>13057494
>Mario Balotelli
kek

>>13058107
...anon what the fuck are you using oregano?

>>13057681
Is the old man gay?

>>13057692
>more parm

That's cheating and not the point at all. If you can't make it taste good then just say so.

>>13058152
No I use dried parsley flakes, picrelated.

>>13057332
>half a stick of 2% milk

Human body craves carbs and fat.

>>13058219
Fresh parsley is a totally different experience. The difference between dried and fresh herbs is so great that using the same name for the plant in both contexts should honestly be outlawed. Dried foods are simply not adequate as replacement for their fresh counterparts. You can't make pesto with dry basil, raisins can't be used in place of grapes, dried apple slices do not make a pie, dried chipotles can't be part of pico de gallo, etc. etc.

Dried ingredients are of course fine in their own ways, but they're not interchangeable with fresh, that's all.

>>13057332
Where's the msg?

>>13057519
Us brown kids beat you to by the time we are 6

>>13057332
that is disgusting

>>13058302
Well, next time I make it I’ll use fresh parsley, and see just how great the difference is. The main reason I use dried is just because it keeps for far longer.

it is not aglio oilo if it doesnt have chilli in it.

>>13058382
well without chillies it’s ‘aglio olio’ but not ‘aglio olio e peperoncino’

>>13058382
Is that onion?

Porco dio e la madonna puttana: il thread

>>13057816
>I don't like garlic
>I don't like pepper
Try drinking bleach. Faggot.

>>13057816
>Don’t like pepper
Excuse me what? I think you're in the wrong place.

>>13058489
Probably he meant that he doesn’t like to eat high amounts of pepper in his food. That pasta is rich in pepper, I understand that some people may find it disturbing.

>>13057259
I had the same issue, turns out my garlic wasn't as fresh as I thought it was. Try buying some from a farmer's market, the difference will be blow your fucking mind.

>>13058302
Dried oregano, rosemary and thyme are close enough to use a replacement, albeit one that's (obviously) not as good.

Basil, coriander and sage should all be fresh.

>>13058502
Yea you're right. When I said "fresh" I was thinking "uncooked," as all herb garnishes are. If you're going to use an herb without cooking it, dry won't work. But oregano, rosemary, and thyme are almost always cooked, so their dry forms can work.

>>13058219
why for the love of god? you can get fresh parsley pretty much for free in store

>>13058686
Just because it keeps longer than fresh parsley.

>>13058219
>mild taste
kek, they know

>>13058691
so you got full jar of eternal shit instead, epic deal

>>13057819
>some fresh tomatoes
>can of sauced tomatoes
>half a jar of pasta sauce
>tomato paste
>I literally don't know how to turn tomatoes into a sauce without 4 specialty products marketed as sauce
ishygddt

>>13058773
>gives basic ideas to newfags
my sauce tomat game is fire bitch

>>13058686
>>13058691
Dried parsley, for when you're too drunk to buy fresh and pat it down with some towels before putting it in the crisper for up to two fucking weeks.

>>13058107
it is significantly better with fresh parsley

>>13058210
>thinks adjusting the amount of parmesan cheese used in aglio e olio is cheating
>just
>related

>>13057259
save some fresh garlic to crush and mix in after it's finished.

>>13057259
>>13057780
Crushed garlic is way more strong because of the thiosulfinates.

>>13057415

ingredients can't be 'illogic' and 'random'. they're fucking vegetables and shit. they don't have intelligence or free will.

>>13057494

so you're having an autistic fit and getting mad that poor random slobs in their moms kitchen can make food as good or better than you, is what i'm reading into your statement.

everyone i've known that was ACTUALLY good at something, encourages other people to make do with what they have and appreciate ANY sort of effort to reach a higher level of skill or quality in what they do.

you do not fit the category of 'talented individual'.

>>13057789
Is this the 'British carbonara' reaction guy?

>>13058781
Your sauce is bright red, which makes me think you didn’t cook it long enough. How long do you cook your sauce?

>>13058866
>ingredients cannot be combined in an illogical way
Please to enjoy this peanut butter and crab leg sandwich

>>13059008

first of all that's not illogical. it just might not taste good. but food tasting bad doesn't mean it's illogical, since food literally doesn't brain.

second of all, a hot peanut curried crab salad in a ban mhi roll with some julienned veggies would be a treat, so, in reality, the only reason YOUR peanut butter crab sandwhich tastes bad and MINE tastes great, is because you're stupid and i'm smart.

>>13057494
>You can't talk about food on my Korean basket weaving forum without first making a arbertary number of food combinations.

>>13057705
Don't know if you can't handle the fibers or the garlic juices so don't know.
But you can remove the slices after heating them and the oil tastes like garlic

>>13058686
I've always got spaghetti, olive oil, garlic and chili flakes in the house, but no fresh parsley, which means I can make the dish at a moments notice without leaving the house and still just be wearing my underwear.

>>13059078

You can do what you want, you'll just end up looking like a cunt because you're an inexperienced cunt. That's what cunts are. Poor cunt, .. poor cunt.

>>13059107

That last phrase was translated from an indian drum circle. Normally they're talking about a crow. It works for a disabused cunt too.

>>13059004
>only one sauce
>only one cook time
not my pic and the color is fine. sauce should be cooked until done.

>>13059107
>Oh man it's so hard to heat water and put sticks of dried grain for what ever time it says on the packet then put oil and garlic on a pan and make it crisp then add chilli and turn of heat then great cheese and put them all to one pan and eat.

>>13058826
>parm
>in aglio e olio
America was a mistakea

>>13058874

I honestly forgot how fun it is to play with pretentious assholes who think they're in the right. I LOVE people who take cooking seriously and share ideas. On this board people like to high road everyone else and never use sound cooking ideas that aren't something they saw on television. They want to pretend they're Heston Blumenthal and not Alton Brown. So go ahead and piss on my neck all you want, but you don't understand what I'm doing.

>>13058874


I can even give you a non sodium citrate method that Alton brown taught me back in the 90s for making good cheese sauce.

>>13059144

I have to great some cheese tomorrow.

>>13059144

freshly rolled pasta only takes about 3 minutes to cook.

>>13059188
Nice that egg based pasta?
I have to tryout making it with basil leaf rolled in-between the layers.

>>13059242
Homemade Pasta Recipe
Yield: 1 1/4 lbs dough
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:
• 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
• 1/2 teaspoon salt
• 4 large eggs, beaten
• 2 Tablespoons water
Directions:
1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
7. With this pasta recipe, I prefer the fettuccine cutter.
Notes:
If drying your pasta, hang on clean plastic clothes hangers or a pasta drying rack for at least an hour.

Semolina sucks

>>13059242

Also buy an Atlas 150. They're nearly free.

>>13056543
Wow, you made this, except you called it something completely gay to be fancy, thinking Italy is not the Mexico of Europe and the people are brown, hairy, lazy, and sweaty.

>>13059279

Italy is the Mexico of Europe. What does Mexico do well? MAKE FOOD. You people constantly self impeach with your own words. It's like watching two people trying to kiss assholes. You keep bumping together and missing.

>>13059293
based and accurate

This is a pasta roni thread

>>13059334

Don't make me fucking do it. The non sodium citrate recipe for creamy cheddar sauce.

>>13059334

How many of you teenagers even own a wisk?

>>13059334

So you melt butter, add milk at medium heat, you shred cheddar and in that cheddar you mix a bunch of corn starch. The cornstarch breaks the long chain proteins. melt and wisk that into your fucking sauce pot.

Then do whatever you want.

Honestly I hate helping you shitty people. But I can't help it.

>>13057833
No, there isn't.

>>13059255
Thanks

>>13059584
now you listen to me you motherfucker

>yes, it does

you don't put milk in agolio e olio anons. it's just salt, pepper, lemon juice/zest, red pepper flakes, minced garlic, olive oil. lessen the salt if you wanna add a little parmesan

>>13059905
And parsley

>>13057259
Possible suggestions
>still not enough garlic. you really want to use like 2-3 cloves per serving
>garlic not sliced finely enough
>garlic overcooked. if its brown and crispy like most recipes recommend, the flavor is almost completely gone. Ideally you want to sweat it very low so that it has plenty of time to infuse and never browns, even throw some in at the end right before the pasta
>pasta water not salted enough. You literally want a fistful of salt per litre of water
>shitty oil
>not enough chili/lemon/parsley

Fix those and come back if it still sucks.

op is based retard

>>13057332
You post this in every pasta thread looking for a reaction. You also post the shitty ragu with canned mushroom fucking soup and no wine.

>>13058107
Try it and see. Some herbs are naturally dry and therefore not much different in their dried state, rosemary for example, but fresh parsley and basil are worlds apart from dried. Basil at least imparts a nice tangy slightly aniseed flavor, dried parsley is absolutely pointless.

>>13059198
>freshly rolled pasta only takes about 3 minutes to cook.
Sure if you want a bloated gummy mess. It takes less than a minute, then you finish it in the sauce.

>>13059999
nice

>>13059999

clearly, you're on point.
Finish it in everything I've been talking about tonight.

>>13059962

You fucking girl. Do you cook your wine long enough to make it not taste like vomit? It takes about 2 hours to cook wine before it doesn't takes like urine. Do you do that?

>>13060097

You people are so priggish and cunty and you deserve the food you make day to day. This isn't cooking for assholes. It's food and cooking. I can cook well. Or I can cook for a family every day. Do any of you assholes eat anything other than ravioli?

>>13060097
not him but i do

>>13060108

Every day, every time 2 hours or more. That's great that you're a housewife.

>>13060108

I try to teach idiotic teenage 4chan fuck ups how to make food that won't kill them. But by all means be cunts about it.

>>13060114
i'm not a housewife i just usually cook only on the weekends when i have enough time to cook a dish properly

>>13060120

That's fascinating. WHat do you eat throughout the week?

>>13060120

I can teach you how to make perfect steak, perfect chicken soup and perfect singapore noodles, curry rice.. But I want people to eat well every day.

>>13060097
This isn't true with all dishes containing wine. Especially not white wine

>>13060126
depends. if I feel like, on Sunday i'll make some rice and veggies and a pot of soup and those usually last me 4 days.
if not i just buy food from those cafeteria type places

>>13060134

Try making Coq au vin in less than 4 hours and having it not taste like shit. But you're right, white is faster.

>>13060133
i believe you but unfortunately due to my autism i only make chicken soup when i buy a whole chicken and i can't bring myself to use the best cuts of meat for the soup.
i make risotto with the breasts
i bake the legs, thighs and wings with potatoes
and i use the rest of the chicken for soup

>>13060144

No no no. You spatchcock the chicken, butter, salt, pepper. Bake it till its 165 internal. Strip the chicken off, get all the bones and sinew, throw it in an instant pot for 2 hours at least. Use that juice as your stock. Then onions in butter, brown it, then carrots celery, parsnip, turnup. Deglaze with your stock and add whatever shit you want and your meat.

>>13060144

When you do the chicken, you need to pull the skin from the flesh and rub the butter internally.

>>13060144

Also 380F to 400F depending on how far your electric elements are from the meat.

>>13060156
the whole chicken for soup? that'd be a hell of a soup. maybe someday when i have to cook for four people i'll try it
do you have an opinion on celery root vs. celery stalk?

>>13060170

No no no. Just enough. Just like everything else. I'm not writing recipes, I'm giving recommendations. You'll need like a breast or a leg for this soup. But be aware, an instant pot stock is THICK. It's pure flavour. So.. use at your own risk. Then bones crumble if you touch them.

>>13060170

Root and stalk are the same animal after they're sweated out. You turn them into a .. I dunno a compote?

>>13060179
hm, you're giving me an interesting idea. i found a recipe for duck pate that called for using the whole bird and baking it like you describe but i figure i could try it with a chicken too, since i'd be left with almost a whole bird. of course it won't release as much fat as a duck but worth a test drive
>>13060185
oh, good to know. i've been using root mostly, because it keeps in the fridge longer, but all online recipes i see have stalk in them.
another question, have you heard of avgolemono? it's a southern european method of thickening, flavoring and adding color to clear broths. basically it's whisking an egg and adding lemon juice, or another acidic element (in my country we use yoghurt, i've heard others uwe sour cream) and then adding it to the broth. maybe you don't need it in this particular recipe where you boil bones for several hours but it generally works wonders on soups. the color and the aroma of the broth is amazing

What kind of oil do you use

>>13056548
kek, here we go

>>13059862
Make me, coward.

>>13061940
BTW:
>It still doesn't.

>>13057494
At least they're not pretending to be Ngubu

>>13057259
Don't listen to other idiots, they don't know what they are talking about.
If you end up with little flavor it's because you are cooking the garlic too much.
The garlic in pic is overcooked

It's a common (almost always) mistake made in American aglio e olio.

Make sure to
> Cut the garlic like pic
> Stop cooking the garlic *before* it acquire color.

Use 1-2 garlic cloves per person

>>13062458
And no fucking lemon.
You want to taste the garlic year you are doing everything to neutralize it.
Don't overcook and don't put too much acid ingredient

>>13057259
Put everything he said >>13062458 but instead of 2 cloves do about 200g of pasta with 5 cloves of garlic.
Because you slice them and cook them for such a short time you need a lot more than if you did a long cook with crushed garlic.
Also lemon is fine just don't put a lot in you want it for the acid not the taste.

>>13059944
>Fix those and come back if it still sucks.
i did this and it sucks more!!
>inb4 you must be doing it wrong
im not
your advice did not work

>>13057589
>>13057598
recipe?

>>13057819
>some fresh tomatoes
>can of sauced tomatoes
>half a jar of pasta sauce
I can't for the life of me understand people who want to "make" something e.g. a tomato sauce and start with premade tomato sauce. What a giant waste of time. There's nothing wrong with just using a tomato sauce from a jar if you can't be bothered to cook, but if you can be bothered to cook then why add that shit?

>>13060097
You reduce the wine before adding the other fluids retard. It takes less than 5 minutes.

>making meme pasta
Why does everyone like this shit so much? Pic related, it's a real pasta dish

Holy fuck OP here. I completely forgot about this thread and now it's a complete shitshow.

What have I created.

Also linguini > spaghetti.

>>13063695
OP here.

Arrabbiata is good too.

>>13057789
rent free, ambrogi'

>>13058302
>dried apple slices do not make a pie

that was actually a pretty common thing once

>>13057259
Slice garlic thin like in pic, take some pasta water, cook down the garlic in the pasta water, add good quality EVOO, chili flakes, S n P, fry until it just about starts to brown garlic, add in some more pasta water, then the pasta, toss with parm and parsley, wedge of lemon squeezed over top, wala.

Used this method many times at my first cooking job, a small portion of pasta was added to pretty much every main as a 'starter'.

>>13063695
gnocchi aren't pasta

>>13063990
Sounds like a Townsend video in the making.

>>13061940
>>13061957
>how
>absolutely
>dare
>you
yes it fucking does goddammit

>>13063608
You can use jarred sauce immediately as an ingredient where fresh tomatoes have to be stewed. There's no reason to leave a jarred sauce as is when you can do a few steps to make it better. Or as suggested here you can add a small amount of tomato product to aglio e olio and get a new dish.

This isn't really difficult to understand but this board is full of (You).

>>13063695
you can get premade ones for dirt cheap and it seems fancy to them because its new to them

>>13064042
they're hybrids, lovechild of a perogie and a particularly fat spaghetti

>>13065709
>hybrids
>dumplings
fancy.

>>13058227
half a stick of butter is 1/4 cup

>>13060097
you use wine to deglaze the pan

>>13060119
just give me a good cheese sandwich and I am fine

>>13063695
the shit you just posted is meme pasta

>>13060144
>>13060144
It's okay, you're not the only one with foodtism. Sounds like a pretty economical way to use a whole chicken. When I'm thinking about making a Chicken soup, I tend to make roast chicken the day before, then I carve all the meat off the carcass and throw the carcass and sinew/cartilage from the chicken in a pot to boil on low with the lid on for 6-8 hours for a stock, then I strain any bones or other inedible shit out of the stock once its done (It takes time but you don't really need to watch it, I've gone to bed and turned it off when I've woken up the next day, just need to make sure you add enough water to cover the carcass and you won't burn anything)
Then you can just buy some thighs or some other cheap cut of chicken. If you have some left over roast chicken, just use that.
After the stock is made and I've got some chicken meat I tend to do what this anon does here.
>>13060156

>>13057332
>cream cheese
Fucking disgusting

>>13058450
il filo anon.

>>13057494

>>13058219
>>13058369
dry herbs are for when you dont have fresh on hand but you want to make something and dont want to walk to the shop, or its late

>>13057332
Disgusting, Why wouldnt you just make a carbonara, it would taste 1000x times better and is 1000x simpler to make

>>13063750
OP here, I’m gay too (if it matters)

>>13066479

It's not though, it's butter bacon shit. You just want to go with the flow. You fucking assholes can't create. You just regurgitate.

>>13066479

Sorry, I meant pancetta shit. To be correct.

>>13066479

It's a 1000x simpler to explain that butter, basil, panceta is a limp wristed sauce that isn't beaten into a hydrogenated state. It's just oily goo.

>>13066479

Savvy?

>>13068012
I've created several cream based pasta dishes and they're all better than your fucking shit. Basil in a cream based dish is just going to taste utterly wank.

>>13068048

You sound incredibly credible. I would love to hear about your 'cream based dishes'.

>>13068057
>...Anonymous
>10/15/19(Tue)21:07:20 No.13068057
>>>13068048 #
>You sound incredibly credible. I would love to hear about your 'cream based dishes
No you wouldn't because you're a stubborn troll so I won't waste my time to give you the benefit of writing out a recipe. But one is with peas, leeks, prosciutto and a little lemon, another is with smoked pancetta, mushrooms and smoked scamorza. Egg yolks are also essential for most cream pastas.

>>13068078

More than 5 ingredients. You don't get less is more. you will when you get older. Fucking leeks in an italian dish. Grow up.

>>13068078

Also, fucking peas are a dead zone of flavour. I know you don't know that but it's fucking crap unless you're putting them in a salty soup.

Do your fucking research.

>>13068012
>>13068018
>>13068024
>>13068030
The fuck are you talking about, Carbonara sauce is just egg yolks, pasta water and pecorino or parmesan

>>13068189
and cream

>>13068197
You dont put cream in carbonara the creaminess comes from the egg yolks, but nice thread

>>13068120
>more than 5 ingredients
Like yours?
>non-italian ingredients
Like yours? kek

>>13068132
Check out this simp who has only ever eaten frozen peas.

>>13056543
What is this?

>>13068377
garlic pasta

>>13060854
you forgot the pic

>>13057724
Prove it

>>13057494
You're pathetic. Absolutely pathetic.

>>13068393
So, what? Basically spaghetti boiled, then a lot of butter melted in a pan with a shitload of finely crushed garlic added that’s lightly fried off, then poured over the pasta?

Not sure what you lot are freaking out over. This was my basic staple when I first went travelling after leaving home. Add a splash of Tabasco. Cheap as shit meal. On alternate days, I used to have courgette soup. Best year of my life health wise. Lived on both with copious amounts of hot whiskey in between. Never been leaner and fitter.

>>13068804

At least you know how to be a complete cunt without any information. You know a dumb cunt. Keep it coming, loser. I love people who get bent out of shape and can't figure out why. You're the sad people that kinda rot in your own existence.

>>13057494
>2000 dishes
kek

>>13069009

Will you ever not sound like a kid? kek is korean slang. You're a korean child.

>>13057494
>>13069013
I wanna thank you for making me laugh this hard

>>13058382
"Aglio olio e peperoncino" should be protected by UNESCO

>>13057332
>melt milk, garlic and basil
What does he mean by this?

When I make aglio e olio, I can never get the oil to make an emulsion with the pasta water. It ends up just being... well, oil. I tried boiling my pasta with less water, so the pasta water would have a higher starch ratio, but that didn't help. Am I doing something wrong, or am I expecting it to thicken more than it is capable of?

>>13056543
You when Asians praise how wonderful plain boiled rice is? That's you.

>>13057415
>>13057427
>>13057589
>>13068985
>>13057545
Kill yourself you fucking autist.

>>13057789
ey, forgedda aboud it

>>13069695

Where'd you gibbles go? I know you dumb twats are still awake.

>>13056543
Is it wrong that I half-ass this and feed garlic through a crusher and use bottled lemon juice and parsley flakes?

>>13069371
Dunno. I used to make this as poor travelling food and had no idea it’s an actual thing. Gonna try this guy’s take on it. Seems to know what he’s doing. Unclear what “70% cooked” for the pasta means though.

https://m.youtube.com/watch?v=a0EyzJsf1eo

>>13071209
If 100% cooked would be fully cooked pasta then 70% is partially cooked.

>>13057494
>you must watch at least 1000 shows before you're allowed to talk about anime

>>13071217
Right, but I always eat my pasta very very al dente so I’m not sure if that’s 70% or 70% is just before and in which event, it’s going to fuck up the sizzling stage he’s doing there.

>>13071282
Guess your only option is trial and error

Is this gay thread still going? wtf.

>>13071289
Yeah, true. It’s cheap enough to fuck up a few times anyway.