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/ck/ - Food & Cooking

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File: 124 KB, 1024x1536, Chicken-Parmigiana-IMAGE-2-1024x1536.jpg [View same] [iqdb] [saucenao] [google]
18733138 No.18733138 [Reply] [Original]

I don't care if it's authentic, or whether the pastaniggers like it. There's just something about a savory, acidic, bright red sauce presented with that beautifully spotted-brown melty mozarella cheese that scratches an itch on my tongue.
Post some recipes and pics for Italian-inspired shit. I'm so fucking hungry and some stupid kid ruined my meatball sub craving by suggesting his dumbass fucking garlic aioli when I was at Subway, so my whole week is pretty much ruined (he was actually pretty chill and I was willing to try something new but he put on way too much and it tasted like ranch anyway and pretty much ruined the savory italian sauce taste i was expecting)

>> No.18733171

>>18733138
I prefer Jewish cuisine.

>> No.18733183
File: 29 KB, 600x445, parm.jpg [View same] [iqdb] [saucenao] [google]
18733183

>>18733138
>we are one thirty eight
>we are one thirty eight
>in the eyes of tiger
Ok, fucking retarded Italian Misfits

Anyway, just eat fucking chicken parm, nothing's gonna be better jackass

>> No.18733243

>>18733183
Chicken parm is very good.
I had Eggplant parm at Olive Garden. It was actually pretty good too. The eggplant as a base is nice, since it's not as meaty and serves more as a solid delivery method for the cheese and the sauce. It's also really fun to make at home with a s/o.

>> No.18733248

Noodle niggers should be banned from this country

>> No.18733252

>>18733138
I'll put what I do for pasta sauce
Olive oil, a bunch of garlic, onion and chillie powder all slightly sauteed together in a pan then let cool
Grind up 500g of shortcut bacon and 500g of beef add to the pan and brown it
Add 400g can of chopped tomatoes, spoon of tomato paste, white wine and milk till sauce looks pinkish
Add some Msg, black pepper, sugar, oregano, bay leaves
Simmer while covered on low heat for 60+ minutes, then continue simmering uncovered till you get the consistency you like, add a bunch of fresh chopped parsley in the last 10 minutes

>> No.18733261

>>18733252
had me until the white wine and milk?????? does that really work?
also is anyone else bad with chunks? i cant do tomato chunks. i love tomato sauce more than anything but tomato chunks turn me off and regular tomatoes i just cant eat. tomatoes dont taste like tomato sauce. i even like tomato soup. just not tomatoes or chunky tomatoes.

>> No.18733357

>>18733171
You would

>> No.18733361

>>18733261
The chunks boil and break down as you cook it, sometimes I give the sauce a going over with a potato masher halfway through cooking to help the tomatoes break down quicker. And yes white wine should be used in sauces that are cooked quickly and red wine in sauces that are cooked for longer periods of time, milk is essential for a good Bolognese type sauce as weird as it might sound, makes the sauce really rich and creamy, give it a try next time you make a sauce

>> No.18733610

>>18733183
Parmas are pretty good

>> No.18733621

>>18733610
Not as good as molesting disabled kids though.