/ck/ - Food & Cooking

>>13691753
you can deep fry them straight into oil, sprinkle some salt and/or sugar on them and you have yourself a little snack. might need to break them in half since they won't bend

The sauce makes the pasta. Try different ones that are not cheap brands... olive oil and garlic is great, carbonara is a more bad ass alfredo but u need to add bacon and broccoli, alla vodka is always a safe bet, clam sauce is good if u like it... pesto sauce from good company with simple tomato sauce is interesting. But sometimes pasta, butter and sea salt is more then enough. These are all so good u don't need meat added at all, you can do carbonara without bacon but it's better with.

You could use them for a casserole with eggs, cream, cheese and ham. It might be a little dense though, usually fusilli spiral noodles are used for that.

>>13691753
Maybe follow a recipe like https://www.bonappetit.com/recipe/creamy-pasta-with-crispy-mushrooms your first time (pic related), but you can swap everything out and fuck with ratios and it all ends well. Fat, mushrooms, pasta, dairy, acid, fragrance (herbs/onion), funk (hard cheese, soft cheese, stinky cheese)

how does /ck/ cook their perfect spaghet noodle?

I sometimes make lemon pepper chicken and eat with a side of spaghetti with a little tomato sauce poured over it.

With egg noodles, I'll sometimes have stir fry some chicken with vegetables, onions, and peppers. There's no reason that wouldn't work with spaghetti, too.

>>13691753
Also, making this with spaghetti or bucatini works well too. The sausage gives you enough fat to coat the noodles, giving you essentially pic related plus sausage. https://www.abeautifulplate.com/orecchiette-with-spicy-sausage-broccoli-rabe-olives-and-sun-dried-tomatoes/

>>13691844
For the lazy, pic related of recipe

>>13691850
>>13691844
>>13691806
ugh these look amazing

>>13691855
Also if you make stews, it’s fucking awsome with spaghetti, but you might need to pull the meat out, reduce the sauce, then re-add the meat if you use an instantMemePot or pressure cook. https://www.foodandwine.com/recipes/sunday-sauce

>>13691811
Microwave on high for 15 mins

>>13691968
>he doesn’t roast over an open flame

>>13691974
How do you think I dry the pasta?

>>13691753
For me it's carbonara with extra cream.

>>13691753
Fill a huge bowl with the noodles and some broth, oversized chunks of vegetables and pretend it's ramen for some sort of weeb giant

>>13692237
It may be the herbs but that picture is so very funny in so many ways

>>13692237
I laughed pretty hard when the guy who made this got banned for spamming it on /ck/. It's pretty gay otherwise.

>>13691753
sweet spaghetti

Whore pasta is objectively the best spaghetti based dish

>>13691753
1 Cast Iron Ceramic pot, small
2 Cups ground beef
3/4 Cup Onion fine dice
1/2 Cup Celery fine dice
1/2 Cup Carrot fine dice
1/2 tbsp oregano
1/2 tbsp basil
1/2 tsp garlic powder.
1 tsp rosemary
2 tbsp butter
1 tsp red wine vinegar
1 tsp red pepper flakes
1 tsp fresh ground 4 pepper blend
2 Cans Whole Tomato
1 Can Campbell's tomato soup.
1 Can Mushroom slices

Over medium high heat brown ground beef in cast iron pot and reserve. Add butter and onion, working the fond off the pan into the onion.
Brown onion then add carrot and celery and mix. Sweat mixture unti soft. Blitz one can of tomato to sauce consistency and add to pot, bring to a
boil and reduce heat accordingly, cleaning bottom of the pot with spatula. Cut second can of tomato into bit sized pieces and add. add spices and vinegar.
stir and bring to a strong simmer and cook for about 45 minutes. Simmer until a thick sauce consistency with a sweet flavour developing in the tomato.
Add soup, mushroom and ground beef and stir until thoroughly mixed. Spatula darkening sauce from the sides of pot and mix in.
Cook for another 30 minutes.

>>13692436

Putta.

>>13692459
>1 Can Campbell's tomato soup.
>1 Can Mushroom slices
doubt.jog

>>13692465
Of course you'd think that, because you don't know that campbells soup is essentially tomato paste, sugar fuck it, read:

NGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), WHEAT FLOUR, SUGAR, WATER, CONTAINS LESS THAN 2% OF: SALT, CITRIC ACID, FLAVORING, ASCORBIC ACID (VITAMIN C), CELERY EXTRACT, GARLIC OIL.

This is why stupid assholes can't cook, they don't know their ingredients. You don't like canned mushrooms, get fresh or don't. I had 4 quarts of fresh mushrooms in the house last week.

>>13691753
>noodles
Why do Americans do this?

>>13692543
I know right? Us English call them dangly-doodlers like they should be rightfully called.

>>13692461
what did you call me?

>>13692261
There's no herbs in that pic idiot

I am so fucking hungry, dammit.

>>13692218
Carbonara doesn’t have cream and don’t call spaghetti “spaghetti noodles” everyone else.

Olive oil + red chili + crab meat + white wine + garlic + spaghetti

>>13692606
based low comprehension inside-the-boxer

>>13692648
>and don’t call spaghetti “spaghetti noodles” everyone else
spaghetti is a type of noodle you brainlet. it's like saying macaroni noodle or penne noodle or ravioli noodle. Some types it's common to say noodle, some types you say pasta.

>>13692716
You say macaroni noodle? Call it macaroni, save some time and not look like a spastic next time.

>>13691753
>that I need to use
They have a nearly unlimited shelf life.

For this shape noodle, I do old fashioned spaghetti with meat sauce, salad, garlic bread dinner. For just a snack, not a full meal, I just keep them in the pantry one of two late night kind of things. A bechamel sauced affair (kicked up a notch with garlic, every cheese in my fridge, herbs, pepper flakes, etc), with an additional topping layer of crunchy toasted, seasoned garlic slices and breadcrumbs on top of that. Olio and aglio can be enhanced for texture with a crumb topping as well, or one single veggie, from sliced onions to mushrooms or bell peppers from a jar. For nearly every other kind of sauce or pasta recipe.... I will prefer a different shape, so i won't discuss them here.

never tried it but this might work