/ck/ - Food & Cooking

[Anonymous No.12192223]

smelly prostitute pasta

[Anonymous No.12192226]

or puttanesca

[Anonymous No.12192228]

[Anonymous No.12192232]

this only takes ~15 mins to make

[Anonymous No.12192234]

[Anonymous No.12192238]

[Anonymous No.12192240]

[Anonymous No.12192244]

[Anonymous No.12192245]

>la molisana
now that's based and redpilled. I thought people outside italy only got barilla.

[Anonymous No.12192248]

wa la

[Anonymous No.12192253]

>>12192245
we get it here
it's good stuff
does this look ok with you italiananon ?

[Anonymous No.12192271]

>>12192253
looks good buddy!

[Anonymous No.12192282]

>>12192271
thx

[Anonymous No.12192513]

char siu for tomorrow

[Anonymous No.12192516]

[Anonymous No.12192521]

[Anonymous No.12192524]

the fermented red bean curd is the magic ingredient

[Anonymous No.12192526]

[Anonymous No.12192535]

[Anonymous No.12192543]

im not sure how i should cook it

[Anonymous No.12192553]

I'm sorry, but I only eat Alfredo pasta.

[Anonymous No.12192593]

Based puttanesca poster, is my favorite pasta

[Anonymous No.12192601]

>>12192223

Absolutely based thread OP.

[Anonymous No.12192983]

Holly shit based, keep it up OP

[Anonymous No.12192990]

I leik cheap hooker noodles.

[Anonymous No.12192995]

Nice slut noodles my lad

[Anonymous No.12193005]

facts of the day for incels: sex work is legitimate work and sex workers shouldn't be demeaned

[Anonymous No.12193042]

pickled radish for the char siu tomorrow

[Anonymous No.12193045]

[Anonymous No.12193052]

[Anonymous No.12193054]

[Anonymous No.12193059]

polar bears

[Anonymous No.12193232]

>Its a thread on /ck/
>One where op actually cooks something
Bravo

[Anonymous No.12193850]

[Anonymous No.12193882]

>>12193850
are you trying to smash and slam this thread?

[Anonymous No.12196153]

[Anonymous No.12196386]

>>12193005
the IRS disagrees

[Anonymous No.12196551]

>>12193005
I've known very few people who haven't regretted it.

[Anonymous No.12196555]

>>12193005
having a delicious pasta named after you isn't demeaning

[Anonymous No.12196949]

[Anonymous No.12196952]

meat guy

[Anonymous No.12196955]

char siu they do
it's ok, but a bit dry

[Anonymous No.12196961]

these are really good though

[Anonymous No.12196964]

[Anonymous No.12196969]

this is what i came for to go with the char siu

[Anonymous No.12196973]

choi sum looked the freshest

[Anonymous No.12197046]

[Anonymous No.12197048]

[Anonymous No.12197087]

Pasta looks great, good job OP

[Anonymous No.12197151]

>>12192223
When do you add the tomato paste? With the other tomatoes? Also, would you recommend mutti polpa? It seems interesting.

[Anonymous No.12197275]

>>12197087
thanks anon
>>12197151
just before with the parsley
fry the tomato pasta a bit like Clemenza says
yeah i think it's really good

[Anonymous No.12197278]

>>12197151
if you just get some whole tin tomatos and crush em up a bit it's the same

[Anonymous No.12197280]

[Anonymous No.12197282]

wa la

[Anonymous No.12197311]

Absolutely based and redpilled op. Would be great if you added a brief description with each pic

[Anonymous No.12197372]

>>12197311
>spoonfeeding

[Anonymous No.12197499]

>>12197311
what do you want to know anon?
i showed the marinade & the pickled radish process
then it's just grilled and basted with honey & soy
the choy sum is sauted garlic & ginger, stalks in, rice wine, mirin, cook a bit, add leaves (they need less time), add sesame oil, cook a bit more with a lid, salt and pepper, toasted sesame seeds, kinda go off the green colour for timing
& jasmine rice

tastes pretty good

i might go back and buy a duck tomorrow to make a curry

[Anonymous No.12197517]

>>12197372
I'll shove the spoon up your asshole mate

>>12197499
I was mostly curious about the sauce the greens are in which is hard to discern but you already explained it, thanks.

[Anonymous No.12197544]

>>12197517
no worries
I quite like all those leafy chinese greens
i normally just choose the one that looks the freshest in the shop

[Anonymous No.12197596]

>>12197499
*bit of rice wine vinegar as well

[Anonymous No.12197602]

>>12193005
>sex work is legitimate work
Nah, not really.

[Anonymous No.12197639]

>>12197596
Where are you from OP?

[Anonymous No.12198096]

>>12197602
Post WW2 Italy was in ruins and in the stage of heavy reconstruction. Women employing themselves as prostitutes was a base level occupation that brought money back to families and thus back to the local economies as well. There wasn't any money or logistical capability for worldwide sex trafficking, it was all local. Those whores had a place, anon.

[Anonymous No.12198109]

>>12196551
That’s not a very high bar for establishing whether work is legitimate or not

[Anonymous No.12198151]

>>12198096
What prevented them from working construction or the numerous related jobs since Italy was in a state of reconstruction? Seems to me they just took the easy way out and are whores

[Anonymous No.12198661]

[Anonymous No.12198925]

>>12198151
>Why didn't 1950's women just work construction

Maybe because they're fucking women and they weren't in a state of total war. You're brainwashed by American "We Can Do It!" Propaganda

[Anonymous No.12198931]

Thanks OP I'll be reposting this on Reddit for karma, then I'll sell my account for weed money

[Anonymous No.12199003]

>>12198925
Fuck off chauvinist, we did do it!

[salm No.12199023]

this is a good thread that char siu looks great

[Anonymous No.12199044]

>>12192223

I love whore pasta.
Usually get 9-10 cloves of garlic and a tin of sardines all up and inside that bitch when I make it.

[Anonymous No.12199199]

>>12199003
Didnt the model for that poster worked there just two weeks and then got married to a rich guy and never worked again?

[Anonymous No.12199449]

>>12199199
No.

[Anonymous No.12200641]

>>12193059
Whata in your brine?

[Anonymous No.12201049]

>>12197639
NZ
>>12199023
thx anon grilling it turned out to work well
>>12200641
1:1 water and rice vinegar, boiled, and salt already on the radishes to dry them for 15 mins and a chilli
>>12199044
no such thing as too much garlic lol. i do some can tuna sometimes

made this a couple weeks ago, pomegranate & sumac lamb

[Anonymous No.12201084]

>>12198931
dont fuck with me anon

[Anonymous No.12201093]

>>12199449
yes

[Anonymous No.12201359]

>>12201049
i remember that pic
you're an inspiration to me anon

[Anonymous No.12201370]

>>12192223
lol, have actually made this before, didn't know that's what it's called
/kipperbois/
you just throw the fish in with the noodles already pre-made, that's a pretty expensive and needy hooker...

[Anonymous No.12201372]

>>12192223
whoaaaa did the prostitute you were seeing make that for you? Like that scene in momento where christian bale gets eggs from that whore who he likes

Are you close with this prostitute? What's your relationship like?

[Anonymous No.12201387]

Pasta Puttanesca with frigging parsley? Never heard of such a thing. I cant imagine that goes too well with the capers and the sardines. Also I use diced cocktail tomatoes instead of that pulpy canned tomato stuff.

[Anonymous No.12201585]

>>12198925
Quite the non sequitur there.

[Anonymous No.12201596]

>>12192995
Lol if you turned 360 degrees you'd be facing the same way retard haha

[Anonymous No.12201993]

>>12197499
So you saute the garlic, anchovies, capers, olives, and peppers, then which herbs do you throw in? How long do you cook them before adding the tomatoes? Do you just add the tomato paste with the canned or do you add it previously?

[Anonymous No.12202391]

>>12201049
I must say OP there is a certain je ne sais quoi about your photography that makes my peepee tingle

[Anonymous No.12202399]

>>12192513
Wrong meat cut and asinine amounts of seasoning. Gonna suck m8

[Anonymous No.12202518]

>>12192223
capers do not belong in pasta dishes

[Anonymous No.12202975]

drunk late night snack cooking

[Anonymous No.12202986]

>>12202975
Do you live in Albany? Or somewhere in North shore right?

[Anonymous No.12202989]

garlic in

>>12202399
>Wrong
lol who cares m8 last time i did it it was even more wrong with a whole shoulder that i pulled and i froze the marinade to use next time so its not wasted and it tasted good man
garlic, anchovies, chilli together until garlic starts to brown (dont burn) capers & olivers much less time, then tomato paste & parsley for briefly. all in the time the pasta takes to cook. i added rocket in at the very end because i have it in my garden and it was good and i have parsley growing too so you don't strictly need those but i like it
>>12201387
lol and you think it's sardines m8, hand in your pedant card please. if anything the cheese is what i wont add next time.

[Anonymous No.12202996]

>>12202986
im not actually asian lol
and go to bed anon

[Anonymous No.12203000]

sugar, soy sauce, peas in
i used too much oil but thats the line you gotta ride

[Anonymous No.12203008]

scramble egg
i'm not a mixed through egg man

[Anonymous No.12203010]

>>12202996
I'm in bed m8. Not Asian guy who takes photos of the ducks at Taiping in Albany. I'll be on the lookout for you.

[Anonymous No.12203017]

wa la

>>12202391
>>12201359
thanks friends

[Anonymous No.12203018]

>>12202989
Thanks for the paragraph you triggered faggot. I’m guessing you’ve never had Asian food before because you cook like someone who learned it from a children’s book.

[Anonymous No.12203024]

that place is on beach road in town lol and its not even my regular so good luck and good night

and happy birthday to my man jesus

[Anonymous No.12203025]

>>12203000
>sugar
Fuck no

[Anonymous No.12203064]

>>12201372
Is this an attempt at a joke? Christian Bale played that character in The Prestige

[Anonymous No.12203403]

[Anonymous No.12203507]

[Anonymous No.12204721]

>>12201049
This looks heavenly

[Anonymous No.12204731]

>>12192223
I have to try this sometime, it looks like it would smell absolutely rank but taste really good

[Anonymous No.12205820]

>>12204731
haha yea thats about right

[Anonymous No.12206345]

noodle salad

[Anonymous No.12206346]

herbs & chillis from my garden
basil, mint, rocket, parsley
ive got a bunch of coriander too from the shop i might add as well

[Anonymous No.12206350]

brined shrimp i'm thinking grill and baste with tamarind
fish sauce, lime, sugar, olive oil, vinegar, garlic, chilli. for the dressing
the last pickled radishes
and grilled zucchini & brocolli

thoughts? im not gonna start for a couple hours

[Anonymous No.12206505]

salted zucchini drying out
noodles soaking

[Anonymous No.12206508]

tamarind

[Anonymous No.12206512]

drained, cooled with water,
normally i fry these but im gonna try just seasoning them with olive oil and vinegar now and then a dressing as well later

[Anonymous No.12206697]

>>12206350
Never tried a thai/viet style shrimp before. Would vinegar + lime not be overkill on the acidity?

[Anonymous No.12206985]

>>12192223
Would the recipe lose much if I didn't use parsley? Leafy greens wilt very quickly in my fridge, and since I'm not a great fan of parsley, I tend not to buy it regularly.

[Anonymous No.12207009]

>>12206985
Totally fine without parsley (or rocket), i wouldn't use it if i had to buy it. I just have it in my garden.

>>12206697
Yeah, you right. It didn't end up really needing any.

[Anonymous No.12207015]

[Anonymous No.12207017]

[Anonymous No.12207018]

this was good but im using beef next time

[Anonymous No.12207023]

zucchini broccoli

[Anonymous No.12207028]

mint basil parsley rocket coriander

[Anonymous No.12207032]

toasted peanuts chilli garlic

[Anonymous No.12207038]

tamarind shrimp
fish sauce lime sugar

the tamarind glaze didn't really work

[Anonymous No.12207041]

wa la

iunno what to call this

[Anonymous No.12207057]

>>12207009
Thanks for the answer, I realy didn't want to go out just to buy parsley.
I also intend to replace the anchovies with sardines, since I don't have any.

[Anonymous No.12207074]

>>12207057
make changes anon, try stuff, use what you have
i've just winging all this stuff anyway

i reckon sardines would be good
i put a can of tuna in there sometimes
although anchovies are fucking amazing and you should get some one day

[Anonymous No.12207082]

>>12199449
yes

[Anonymous No.12207098]

>>12207057
all g
i'm just winging all this stuff anyway
use what you have

[Anonymous No.12207857]

[Anonymous No.12208119]