/ck/ - Food & Cooking

lonely sad and gay/0

>>20315981
It looks ugly as fuck. Plating is dead on /ck/. I haven't seen a well plated meal in weeks.

looks alright/10

>>20315987
rational and realistic/5

>>20315981
wash it down with cigarette juice.

>>20315987
>your plating skills are wack, broo im goona PLATE

>>20315981
want any pasta to go with that sauce

>>20315981
mom/10

>>20315981
Pasta looks delicious
Plating IS crap, but this isn't a restaurant,(you DID take a picture though to post -2)
No micro-planed or even canned parm, nor fresh ground pepper-1

7/10 would still devour (after topping with both fresh parm and pepper)
next time bake some bread to go with it.

>>20316174
thanks for the advice!

>>20316174
>>20316178
oh I did put quite a bit pepper in the sauce, maybe I will add it only at the end next time.

>>20315981
>spaghett
that's linguine
I'd rather have angel hair, I do love mushrooms though so
I'll give it an 87

>>20316178
A simple twist of the finished linguini with tongs and careful arrangement of a couple pieces of the zucchini and other main veg on a clean plate and a quick grate of cheese,(you really can't go wrong with a small wedge of Parm or Romano--you can find $4 wedges at most groceries these days and they last as long as a can of that other...stuff.)
If you have a dutch oven, I'll give you the bread recipe--It's crazy simple, just takes 8 hours to develop the gluten instead of kneading.
What are all your veg in there? I think I see Zucchini and onion.

>>20316216
>87
Highest score in /ck/ history
Damn OPie...You the WinRar

>>20316234
>What are all your veg in there?
they are asparagus and mushrooms
I did have a little bit of powdered cheese in there.

>>20316234
what's the bread recipe?

>>20316310
It's:
>3½ Cups good flour
Organic is best I use King Arthur
>1tsp. salt
>1tsp. instant yeast
>2 C +/- cold water
Shocking, I know. Up until a month ago I kneaded all my pizza dough and bread dough by hand.
You simply mix the flour salt and yeast in a large bowl, then dump in the water and mix with a fork until you get a wet shaggy dough with no dry flour left.
Cover with plastic wrap or any cover that fits the bowl for at least 8 hours or overnight.
lightly flour a surface and the top of the dough after the rise time is done, and dump the dough out onto it.
Since this is a high hydration bread, you only need to gather the unfloured dough together with a bench scraper or well floured hands and pinch it together in a blobby ball.
Carefully move it onto a square of parchment paper while preheating the dutch oven for 30 minutes at 450F.
Slit the top of the dough with a sharp, wet knife about 1/4" in
drop the dough into the preheated dutch oven by holding the corners of the parchment, then put the lid on and bake for 30 minutes.
Then remove the lid and bake for 15-20 minutes.
Remove to a rack for cooling.

This is a really high hydration dough, so the less you handle it before baking it the better, but it's incredibly forgiving too.
I couldn't believe it... I've baked 2 loaves a week since then--It toasts amazingly well and works better for sandwiches than the sandwich bread I used to make.
Don't panic if the dough looks like a mess after rise time, it just does.

>>20316307
>they are asparagus and mushrooms
nice choice.
here's how the finished rise looks:
**(DON'T PANIC)

>>20315981
I'm slightly suspicious of it.
I'd try it.

>>20315981
Looks like a nice comfy meal and the wider noods are a good change of pace. I hope there was a pleasant accompanying beverage.

>>20316355
>checked
That's the Spirit anon!

>>20316307
>I did have a little bit of powdered cheese in there.
And some pepper in the sauce already...
Welp, I gues I gotta give you back at least 1½ pts.
Plating is the only detractor in my mind.
8.5/10

>>20316348
saved this post. thank you

>>20315981
Thats linguine retard

>>20316437
Welcome.