/ck/ - Food & Cooking

>>18551333
wit. how tf else are you supposed to make it, dumbass.

If I'm going to bake it I'll do a roux, otherwise it's just a quick liaison.

>>18551333
whatever’s in the bag. sometimes its powder sometimes its goo

with

>>18551342
This may shock you, but cheese melts from heat

>>18551351
Not with anywhere near the same consistency of a cheese sauce however unless you add other things to it.

I boil in as little water as possible, replace lost water with a little milk and reduce heat, once that's mostly gone add cheese and a little black pepper. Creamy cheesey easy.

The real question is if you add egg, or if it's just cheese bechamel?

>>18551333
SODIUM CITRATE + GOOD CHEESE = BEST MAC N CHEESE. FUCK BECHAMEL(for mac).

If I'm going to bother making it, I'm using a roux

>>18551333
Whatever's in the box, half a stick of butter, and 1/4 cup of milk, like it says on the box.

>>18551351
No shit sherlock but there's also seperation and that's where our friend sodium citrate comes in, it's just an emulsifier, it binds things together that might not otherwise stay together. That way you get nice ooey goo cheese for nachos and mac & cheese.

>>18551402
>the real question is do you use a roux or some other emulsifier
Congratulations, you've repeated OP's question.

Take the onepotpill

>>18551510
If you need sodium citrate to make good mac and cheese, you're just a bad chef.
This thread is about a roux.

>>18551380
I make alfredo without a roux

I use eggs and evaporated milk.

>>18551333
I don't eat food targeted to 5 year olds

>>18551408
This is the way to do it if you want velveeta consistency without the velveeta flavor.

just made mac tonight, wish i’d taken a picture but it was nothing special. just the ol milk & water with american cheese and a pepper jack/cheddar blend. andouille sausage, broccoli, a dash of dijon and cayenne. roux was too much work

>>18551774
cause you add other things (cream and butter)

idk i just use the cheese powder packet in the box

Lately I just use heavy cream and butter, maybe an egg if I'm making enough the egg will blend seamlessly

I just realized it's because I don't have a baking dish

>>18551333
why the fuck are you eating mac and cheese over the age of 10?

>>18551333
>Do you make your mac with a roux or without?

I'm interested in making it without the roux since it sounds like it'd be easier.
Can I just slowly boil some milk or whole cream until it's thickened and add cheese to it?

>>18551848
Because it's fucking comfort food

>>18551848
this nigga doest even know what macaroni outside of kraft can be

>>18551333
It comes in a box with a packet of cheese powder, just add 1/4 cup milk and 4 tablespoons of butter.

>>18551408
This is how I do it. I prefer the sauce texture to that of one made with a roux.

>>18551333
I use the powder and a bit of added shredded cheese.
I also buy the cheese powder in bulk off amazon to make it cheaper.

>>18551380
This is why you add one slice of torn up American cheese to the rest of your cheese mixture so it properly emulsifies.

>>18551333
Without, I prefer it on the drier and less saucy side so I do cheddar cheese with a bit of cream cheese and then black pepper.

>>18551819
>just made mac tonight

>>18551342
put cheese and macaroni on a non stick skillet and fry it.
You get nice crispy bits and soft cheese from it.
Non stick cause oil from the skillet nonsticks the mac

>>18551351
>>18551510
>>18551342
Mutt's need strage nitrate or roux to make a cheese souce not sticky
Fucking retard niggers i can't even
Melt cheese whit fire= sticky shit
Melt cheese whit some boiling water= cream souce
Fucking niggers

>>18551510
wait what
how the FUCK on EARTH do you get roux to separate?
What the FUCK are you doing?

Or are you one of those dumbfuck americans who washes chicken and thinks cacio e pepe is made with cream and butter and emulsifying agent cause you can't control heat and don't understand cooking chemistry?

>>18551408
>sodium citrate
just use lemon juice

>>18551823
There's no cream in Alfredo, dumbass.

Do it two different ways.
For baking, I cook the pasta, drain it, toss it with double its dry weight of grated cheese (IE if I used a 500g package of pasta, I use 1kg of cheese), saving a few handfuls for topping, and stir in a roux-thickened milk gravy (bechamel) before topping it with the reserved cheese and baking.
If I'm cooking it on the hob only, I make a mantecatura by mixing grated cheese into room temperature butter and mix it with drained pasta before eating.

I've tried the egg-based one some people do and I hate it.

>>18552624
Are you an American who thinks Alfredo sauce is from Italy and some sacred fucking thing despite the fact that most of us have absolutely no fucking idea wtf "Alfredo sauce" is because it literally /does not exist in Italy/? You seem like you are.

>>18552652
>>18552122
I forgot about the third type. I only do this when feeling trashy: heat some milk and add a few sotilette (IE "American cheese") until it's melted and adequately cheese sauce-y.

>>18551823
I love Alfredo sauce and really wish it was known in Italy. Honestly, I think we'd all love the shit out of it if we knew what it was, but it's simply just not a thing in Spaghettiland.

>>18552662
Fettuccine Alfredo was literally invented in Rome. The original recipe is nothing but fettuccine, butter and Parmesan. No cream.

>>18552662
I only use one torn up slice of American cheese mixed in with some other cheeses that actually have flavor to ensure that it properly emulsifies. End result is honestly excellent and requires much less effort than making a roux. I frequently don't even bother with adding any milk. Just the cheese with some black pepper and chili flakes is enough.

>>18552745
>requires much less effort than making a roux.
A roux takes almost no effort though.

I can make a roux based cheese sauce in about 4-6 minutes.

>>18551667
I dig it but my only problem with that is that I want my pasta to be properly salted. boiling it in milk makes it too bland

Without. Just melt american cheese in whole milk slowly and it'll be thick enough

>>18552599
Recalcitrant.

>>18552793
Yes, but I need to dirty an extra pan for that.

>>18552844
I boil my pasta in one pan, make my roux and cheese sauce in another pan, then I strain my pasta and add it to the cheese sauce pan and mix it all together.

The pan used to boil the pasta is just pasta water, so very easy to clean. The only real pan that takes effort to clean is the cheese pan.

>>18552880
Yeah, I just put the pasta back in the hot pot after I drain it and then add in my cheese mix with some spices and stir. Works great.

with

>>18552902
So you "saved" yourself from cleaning an almost already clean pot of pasta water and made a worse cheese sauce in the process.

Well enjoy that I guess

>>18551333
Mix the Annie's white cheddar with a couple ounces of Colby jack and top with some parmesan

>>18552908
Personally I like my cheese sauce to be mostly cheese. It's a personal preference that also cuts the effort in half for me.

>>18551345
goo roux

>>18552929
Two tablespoons of butter, one and a half cups of milk, two tablespoons of flour, 1 and a half cups of whatever cheeses you like, and then salt/pepper/etc(onion powder/mustard/paprika/whatever) to taste.

It's all dairy and a tiny bit of flour, it won't ruin your cheese flavor, if anything it improves the entire thing.

>>18551333
I use an egg

>>18551345
>>18552946
I went out with an indian chick for a time and she told me that "goo" meant "poo" in hindi.

>>18553149
Did you tell her goo in the loo!?

>>18553176
Yeah, she had a pretty sick sense of humor, we had that in common.

>>18552946

>>18553113
how is being 50% cheese better than 99% cheese?

Why aren't you fags adding peas to your mac & chee? You fucks have to give peas a chance!

>>18553192
Sorcery, as long as the end result is good then does the math really matter?

>>18553192
What do you think cheese is made of?

>>18553199
I thought it was picked from cheese plants by cute native slave girls, prove me wrong.

>>18553199
milk is mostly water so instead of making bechamel why not just dissolve your cheese in water?

>>18553193
what most people dont seem to know is that peas are very high in protein one of the very few veggies that have that.. the only other thing i can even think of are maybe beans but even they are lower in protein.. Pretty crazy

>>18553219
Because I want MORE dairy, not less

>>18552669
Except it wasn't. It's an American invention. There's a restaurant in Rome called Alfredo that is popular with tourists that serves pasta with a mantecatura as descriped by Anon in >>18552652, but that is not Alfredo sauce.

>>18552793
An American-cheese-and-milk sauce can be made in just 1 minute.

I make it from the box

>>18553387
>It's an American invention
How so? Every single source I can find says Alfredo Di Lelio, an Italian chef living in Italy, was the inventor.

>>18553422
>googling in english

>>18551402
Egg is old black grandmother superstition. It's bechamel or bust.

>>18553193
Because I'm making Macaroni and Cheese, not Tuna Casserole.

>>18553387
Cacio e Pepe came first.

>>18553462
What?

>>18551351
You don't put the cheese directly in the pan, dummy.

https://youtu.be/9UmtN0NDZUQ

Holy macaroni and cheese, put it on toasted bread and make mint

>>18553495
I did a cook along for tuna noodle casserole on here once. Difficult to do because we don't have "condensed cream of X" soup where I'm from so I had to make it entirely-ish (I used a stock cube, lol) from scratch and it was delicious, 10/10. It's one of the things that made me realise that American home cookery can taste nice but a lot of your recipes have fallen out of fashion in favour of ready meals and dinner kits.

>>18553422
I wish we could take credit for it, but it's simply not ours. Americans have conflated their dish with a similar one of ours. IIRC, Alfredo sauce was created in 1920s LA at a restaurant owned by (or in the home kitchen of?) silent film stars Mary Pickford and Douglas Fairbanks (I think those were the names). While visiting Rome, they tried fettuccine with butter and cheese at Alfredo's restaurant and fell in love with it, offering to buy the recipe. When they were told how simple it was, the were utterly incredulous so when they got back to Hollywood, they had their chef create Alfredo sauce as it's known to you lot today (and thank goodness he did, cuz it's fucking delicious). Italian-inspired, sure, but since we, by-and-large, don't know wtf it is, it's on every "Italian" menu abroad, along with other "Italian" dishes unknown in Italy (like "chicken parmesan," "Cesar salad" and the like) and the "original" (which is not called by that name) is entirely unlike the internationally well-known version, it's hardly a stretch to say it's not ours but American, especially since those film stars are well-documented in conjuction with the creation and popularisation of Alfredo sauce in the US while it, again, remains unknown within our borders.

>>18553501
No. Pasta e burro came even before that. And why are you using uppercase P there? It's not German. We barely capitalise anything, never mind random nouns.

>>18553193
I prefer brocoli and cauliflower

>>18551333
without
what the fuck is a roux?

Classical Alfredo is the most overrated "sauce" ever.

Decided to give it one final shot last night. Got some good butter, good quality parmigiano reggiano, used a TON of both and had it with good quality bronze cut bucatini.

It is so fucking bland. Next time I'm just going to make a bechamel and add parm, lemon zest, etc like I did before I tried to get pretentious about it.

I don't get it I'm very autistic about no cream in carbonara and no beans in chili, but I put cream and garlic and sherry in alfredo and don't give a fuck.

>>18551333
Without, I just use velveeta instead.

>>18553697
>bechamel
I'm the ItaliAnon who's been posting ITT.
I emigrated from Italy to the US where I fell in love with Alfredo sauce (because, again, it doesn't exist in Italy). I developed a really good recipe for it, too, but it's fatty af.

"medio crema" or "crema entera" from a mexican store, 1 container (250ml, though with shrinkflation, it might be down to 200ml now)
butter, room temperature, 100g/1 stick
parmigiano or similar cow's milk cheese (parmesan, grana, asiago, primadonna etc), grated/powdered, 100g, which is about half of the typical can of pre-grated stuff

Heat the crema gently; meanwhile, mix the butter with the cheese and, finally, add to the hot crema. That's it. You may want to add garlic and/or parsley and that's great, too, but not strictly necessary. Toss with cooked pasta, top with additional cheese and serve.

A note on the cheese, parmigiano is, of course, better for this, but use what you have and don't worry too much about authenticity since it's not an Italian dish, anyway. Just make it and enjoy it.
The recipe makes about enough for six servings but we don't tend to eat very large portions of anything at home so YMMV and you may wind up with four or fewer according to your typical portion sizes.
While we don't add anything to it, I'm sure people who like chicken alfredo or shrimp/prawn alfredo or broccoli alfredo or whathaveyou would enjoy it that way, too.

>>18553723
I don't put cream in carbonara but that's more because I enjoy the "creamy" texture of properly tempered egg more than what I get from using actual cream in it.

>>18553727
The velveeta slices are my preferred burger cheese.

I just boil my noodles in 2/3 milk 1/3 water and then mix in my cheeses slowly towards the end.

>>18552183
Get a load of this anon >>18552183
Niggas stoled his powdah!

>>18553184
Not a guy that you want angry at you in a dark alley.

>>18553624
Yeah I know what you mean but I think that's too fancy for mac & cheese. Peas is more than enough.

>>18551402
cook pasta, boil 200ml of cream and melt processed cheese, combine and finish with a yolk

>>18553982
If both our pants are down to our ankles, then yes; yes I would want that guy angry at me in a dark alley.

I make sure to add monkeypox for extra flavour and always remember to wear my government mandated mask.

>>18551380
>>18551333
Making a "cheese sauce" NOT mac n' cheese. It's some kind of cheesy pasta. Mac n' cheese is simple - macaroni, cheese and butter. That's it. Any other bullshit like making a "cheese sauce" defeats the purpose of this simple, quick and delicious snack.
>b-but the cheese is clumpy!
Then you're doing it wrong. The ORIGINAL mac n' cheese recipe has only three ingredients - Cheese, macaroni and butter. That's it.
20th century innovations moved onto using American cheese, which is purpose-designed to melt into a velvety smooth state. Americans (again, the inventors of mac n cheese) have mostly adopted this convention.

It's an American recipe, by Americans, for Americans. Stop fucking up our cuisine, yuros. Make up a different name for your gay cheese pasta, stop trying to ride our culinary coat tails as always.

>>18553761
>emigrated from Italy to the US
But why?
Can I take your place in Italy?

>>18554496
Lmao, shut the fuck up.

Show me the "original" american mac n cheese recipe you seem think indicates you CAN'T use a roux.

You poor ignorant faggot.

>>18554610
Don't care about yuro opinions, Mac n Cheese is for Americans. Call your cheese sauce faggotry something else.

>>18554859
I am an american you dumb nigger

list your favorite cheese combos
>pecorino
>gloucester
>comté

>all the plebs ITT who don't know about beurre manié
drop one of these babies into your mac and it'll thicken up real nice

>all the plebs ITT who don't know about beurre manié
drop one of these babies into your mac and it'll thicken it up real nice

>>18554866
Prove it, mulatto

>>18555332
My phone is using an American cell provider, so if I'm not in America idk what's going on with reality.

>>18551618
He could mean melted Velveeta/Kraft with milk, like I do some times.

>>18555188
So basically uncooked roux?

>>18551333
With.
But my roux is just butter+cheese.

>>18555409
Heck, way back in the 1980s numbers could be faked, now with everything digital its too easy, even script kiddies can do it. I blame the Canadians.

>>18551333
Girouxgamashed potatoes

>>18555953
A gf forced me to bring her to one of his concerts, he came across as a heroin addict, good concert.
Do You Really Want to Hurt Me - Boy George (Culture Club)
http://www.youtube.com/watch?v=svYgsv5bm1Y

>>18551333
I’ve tried mac and cheese so many ways, making a bechamel, using so many different cheeses, using sodium citrate, cheese power, processed cheese, baking it in a custard, using different seasonings, and in the end I decided that cooked pasta mixed with butter, seasoned with salt and pepper and then mixed/topped with grated cheese is just way better. It delivers everything you want, it’s rich and creamy from the butter and tastes of pure cheese since that’s what it mainly is. It seems more simple, but it’s infinitely better. Anything else just takes away from the dish.

>>18555990
FACTS

>>18555990
Maybe try mac & cheese in a cannoli, that might might be next new thing for food trucks or something

>>18554866
No you're not. Americans know what mac n cheese is, you don't.

>>18556717
Weird, because "the joy of cooking", the American cookbook classic, specifically uses a roux in it's Mac and cheese recipe. Or is the joy of cooking too European for you?

>>18556727
>"the joy of cooking
>Irma S. Rombauer
I suppose bagels and matzah are considered American by some.

>>18556714
There's a place near me that did macaroni and cheese eggrolls for a while. No idea why they stopped. Them bitches was delicious.

>>18556766
Lmao I already asked you for a source for the "original" Mac and cheese and you never provided one.

Now that I provided a source over 90 years old and now you're shitting on it because the author's name isn't American enough for you?

Lol just kill yourself

>>18556820
>here's my source!!! (posts jewish immigrant's recipe)
You are not American if you don't know something as simple as mac n cheese. If you want a source look up The Virginia Housewife by Mary Randolph (actual white American), 1824, where the first mac n cheese recipe appears.
Here's the recipe since google is too hard for your shaking ESL hands
>Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve, sprinkle a little salt over it, put a layer in your dish, then cheese and butter as in the polenta [the preceding recipe], and bake it in the same manner.
You don't even deserve to say the words "mac n cheese" being so ignorant of the subject, let alone to call yourself an American. Which you're not.

>>18556866
And yet even earlier recipes exist that essentially make a roux

> recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Heavy cream is then added to the macaroni along with a "knob of butter" rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper

>>18556866
>let alone to call yourself an American. Which you're not.
cry more you dumb nigger faggot

>>18556886
This recipe is not for macaroni and cheese and the wikipedia article you copy+pasted cites a Townsends video as its source for the claim. The Townsends video says this recipe is simply titled "macaroni", not "macaroni and cheese". Never mind that simply dropping butter and flower into water isn't a roux.
Randolph published the first macaroni and cheese recipe. You will never be right. Check your sources next time
>>18556896
Nothing more shameful than being born in America and failing to be an American.

>>18553224
I never noticed this, that’s crazy

>>18556886
More like a beurre manie. Cooking the flour directly in the butter is a defining factor for roux.

>>18556899
NOOOOOO YOU CAN'T MAKE A ROUX FOR YOUR MACARONI AND CHEESE WITHOUT BEING EUROPEAN ITS SIMPLY IMPOSSIBLE

Lol

Lmao even

>>18556866
this is just the american equivalent of the carbonara shitposts and you are as bad as the butthurt italians

>>18556905
Oh I agree, just pointing out that butter and cheese ALONE is not the only way to make a traditional Mac and cheese.

Claiming a roux somehow makes it not American is so moronic there is barely even a point replying to him as I have to assume it's bait.

>>18556899
dis nigga eatin' daffodils.

>>18552816
Well.. you know, you could always just maybe add salt or something to it. Fucking retard holy shit.

>>18556907
Names actually have meaning, a cheesy sauce pasta is not mac and cheese.
>>18556919
It's not my fault Mac and Cheese does not involve roux. All I've done is try to educate the ignorant ITT.

>>18557281
>It's not my fault Mac and Cheese does not involve roux
it's because you're the only one that has stated it's some sort of hard and fast "rule"

there are 150+ year old recipes that don't and do use a roux. None of them are "more" American than the other, since there are British recipes from even earlier that BOTH also do and don't use a roux (or at least flour and butter).

>>18557292
>there are 150+ year old recipes that don't and do use a roux
These recipes were not titled macaroni and cheese, therefore they are not mac n cheese.
>since there are British recipes from even earlier
No there are not. The first macaroni and cheese recipe was published in America in 1824 and involved no roux.
> None of them are "more" American than the other
The recipe that invented macaroni and cheese is American and did not involve making a cheesy sauce. A cheesy sauce pasta is something else.
I didn't invent this truth, it simply is. If you don't like it, argue with the long since dead people that made it so.

>>18557326
>i'm a pedantic retard and don't understand how foods, names, and language evolves.

Wow, I'm shocked at your stupidity.

>>18557328
lol already resorting to the "reality is subjective, words have no meaning" argument after being disproven by sources. Golden retriever IQ confirmed.

>>18551402
Bubb Rubb and Lil sis talking about whistle tips was pretty much the first viral local news story I remember on YouTube. Whoo wooooo!

>>18557341
Because your source is "well this recipe is different because this one is macaroni WITH cheese sauce not "Mac and cheese" like a real American recipe"

You're just an idiot lmao

>>18557351
My source is the original macaroni and cheese recipe. You can't change the definition of mac n cheese any more than you can change your gender.

>>18557366
>the original macaroni and cheese recipe
lmao, no it's not.

Your "source" is a variation on a dish that had already existed for a century + in many similar forms (cheese/water/butter, cheese/milk/butter/flour, etc)

Claiming that only REAL mac and cheese can be without a roux honestly is the most retarded thing I've heard this year, it's fucking hilarious you think reality is so cut and dry that you can claim ANYTHING like this is so specific as fact.

>>18551333
Am I the only one who just makes macaroni, then puts it + cheese in the microwave?

>>18557366
did you're original recipe use a cheese that was already emulsified like American? if you so you're a fucking retard and if not then you're still a retard because you'll wind up with a big bowl of oil like picrel

>>18557376
>no it's not.
Yes it is.
>Your "source" is a variation on a dish that had already existed for a century + in many similar forms (cheese/water/butter, cheese/milk/butter/flour, etc)
Already knew you'd try this route. I suppose flatbreads are pizzas and burgers are patty melts too. In fact, the first man who ever ate meat actually invented all recipes that contain meat. Because I'm a retard who pretends to believe nothing has meaning whenever it's convenient.
>Claiming that only REAL mac and cheese can be without a roux honestly is the most retarded thing I've heard this year, it's fucking hilarious you think reality is so cut and dry that you can claim ANYTHING like this is so specific as fact.
You're only mad because you're wrong. That's it.
>>18557448
Americans invented mac n cheese, Americans can dictate what it is. Americans decided mac n cheese can be made with a cheese powder. That's still not a roux so I don't care about your yuroqueer opinion.

>>18557472
a roux is a emulsifier, cheese powder is a emulsifier for the dried cheese and butter

>>18557472
Nigger, in AMERICA at the time you're claiming "mac and cheese" was invented, there were AMERICANS actively making it with AND without a roux.

How the fuck you can even think one or the other is "more" American is just idiotic considering they BOTH come from the UK.

>>18557474
Cheese already contains emulsifying compounds but I appreciate the attempt
>>18557477
>, in AMERICA at the time you're claiming "mac and cheese" was invented, there were AMERICANS actively making it with AND without a roux.
The only one called macaroni and cheese didn't involve a roux.
>How the fuck you can even think one or the other is "more" American is just idiotic considering they BOTH come from the UK.
No, the first macaroni and cheese recipe is from America.

>>18557484
If you haven't considered suicide, you should.

>>18557489
You already took years off your life span seething ITT

>>18557484
>Cheese already contains emulsifying compounds
no the fuck it doesn't! thats why it breaks and gets all oily when heated

>>18557494
Lmao, I enjoy knowing most of the "mac and cheese" you've eaten in your life that wasn't made in a box was probably using a roux and you just didn't know better.

>>18556866
> The ORIGINAL mac n' cheese recipe has only three ingredients - Cheese, macaroni and butter. That's it.
>>18556866
>Boil as much macaroni as will fill your dish, in milk and water, till quite tender
So milk or no milk? Or is this not the same anon?

>>18554601
Dude you wouldn't want to live in Italy. Half of the roommates I've had in France were Italians so desperate for work they crossed over the border.

>>18553184
I miss him so much.

>>18557507
Most? What's the other, the ones that come out at night?

>>18556954
hell yeah, dat nigga be a flower eatin' fag

Is goyslop filtered on /ck/? I'm surprised I don't see the word posted on here like I do on /pol/ or /fit/.

>>18554601
I know it's shocking to NEETs on both sides of the atlantic, but much of Europe (especially mediterranean europe) is not an economic land of opportunity.

>>18556766
They are. Your seethe at our ability to integrate all reveals your cheap attempt at a troll, Yuropoor. We integrate Romanis too. Nobody cares about gypsies here. They're not even talked about. They're like Sicilians - another ethnicity your vile kind chewed and spit out - nobody talks about it, nobody cares, they shop at Walmart, eat burgers, and make money. Every single people you've spit out of Europe's asshole have gone on to become good Americans here. No matter how hard it makes you tear up at the le judified society ;***( we will always take the masses you scoff at and throw out. Die mad about it and get pickpocketed from people you refuse to integrate.

>>18558091
Piss of cunt, there are hot horney babes everywhere, also goofy horney guys.
Make the connection.

>>18554601
Ohai.
School, originally, then work. I miss back home, but this is my adopted home now and I like it here, for the most part. I still fly with my Italian passport, tho.

>>18558099
Are you saying you're proud of the US being composed of the literal shit and refuse of other nations? That's a rather odd flex, fren.

Also, we've tried to integrate Roms. Just doesn't work. We gave them homes and they've just ruined them. We gave them access to schools and education and they just refuse to learn. We gave them chances to integrate and they just don't, referring to non-Roms as Gaggio/Gaggi (similar in use to Yehudim use of "goy") and refusing to enter society. idk why they integrate into American society but refuse to do so in Europe, but that's the fact of it.
As for Jews and Sicilians, practically no one cares about either and they're just left to do whatever they wanna do. You should have said Albanians. Everyone fucking hates Albanians. I'd rather have a gaggle of Jewish Sicilians living next door than a single Albanian.

>>18558211
Home is where the heart is or so they say, or so they say say say...

>>18558211
Her Masiela Lusha is from Albania and what red blooded American can argue that she's not a proper babe?

>>18558259
A gay American man or a straight American woman, I would guess.

>>18558259
It's a trick. Once that "hot" Albo woman sinks her claws into you, she'll reveal her final form: Delina Fico.

>>18558367
A wolf in sheep's clothing? We all know that going in.

>>18558211
>That's a rather odd flex
That's because you're a filthy vile Yuropoor who can never understand. We took your drek and turned it into the superpower of the Earth, toppling your shitty little colonial empires and rendering you in an eternal seethe fit for all time. You're still coping about it now, on the internet, constantly. Your seethe about our culture and our society produces endless volumes of pure unadulterated butthurt all up and down this very imageboard to the point where people recognize it and make fun of you on sight.

>idk why they integrate into American society
Because Yuropoor society is based upon sneering elitism and always has been. The very fact that your mind goes into a daze upon being told that we'd dare to take the garbage you cast off and turn them into productive Americans is exactly why you can't integrate worth a shit. And it's not just gypsies. It's Arabs, it's Sicilians (your 'nobody cares about either' is a cope), it's everyone who wasn't born from Inkle Dinkle aristocrat the XIIV. You build your entire society on a foundation of thus and wonder why everyone left out ends up in a continuous mire while we sit back, take what you cast off, and become the richest economy in the world. The Yuropoor way is the way of rot.

>>18551819
im back baby

>>18558508
Lern 2 rotate
>>18558091
>neet
Engineering degree, working for my state
>>18558211
Well that's cool. Took a vacation to south Italy last year, had a great time.

>>18558508
God I fucking hate Australian posters.

>>18558437
K.

>>18558816
kek

>>18551333
Depends what I feel like, though 80% of the time I prefer without.

>>18551333
if it's cooked so it turns out very soft, then i'll eat it, but without any cheese or only a tiny bit of white cheese sauce. also cold macaroni with a somewhat generous helping of eggless mayo is very tasty but warm macaroni isn't.

i almost never have macaroni.