Marie's Goddamn Tomato Sauce from Italy

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Marie's Goddamn Tomato Sauce from Italy Poor Bastard Mon Feb 16 20:42:07 2015 No.6240305 [Reply] [Original]

Okay. Let's get cooking. Or as Marie Says "Welcome to the Home made Italian Cuisine! "

>>	Anonymous Mon Feb 16 20:43:05 2015 No.6240309 ITS HABBENING

>>	Anonymous Mon Feb 16 20:43:49 2015 No.6240317 OH SHIT NIGGER ITS HAPPENING

>>	Lumen !iiSURE90Gg Mon Feb 16 20:44:14 2015 No.6240319 habbeding

>>	Anonymous Mon Feb 16 20:44:21 2015 No.6240320 File: 70 KB, 237x248, 1300968541478.jpg [View same] [iqdb] [saucenao] [google] Well, this should be mildly entertaining.

>>	Anonymous Mon Feb 16 20:44:27 2015 No.6240321 File: 57 KB, 398x409, 1422932513634.png [View same] [iqdb] [saucenao] [google] Thank you /ck/

>>	Poor Bastard Mon Feb 16 20:45:06 2015 No.6240324 File: 965 KB, 2048x1152, 1424137477661.jpg [View same] [iqdb] [saucenao] [google] Again, let's remember that Contadina is important because it has plenty of salt.

>>	Anonymous Mon Feb 16 20:45:23 2015 No.6240326 The moment we've all been waiting for.

>>	Anonymous Mon Feb 16 20:45:28 2015 No.6240327 >Contadina instead of Hunt's c'mon OP

>>	Anonymous Mon Feb 16 20:45:31 2015 No.6240328 Your basil doesn't look limp and old enough. You better destroy that onion with a dull knife

>>	Anonymous Mon Feb 16 20:46:07 2015 No.6240331 >>6240324 So you're confident in its sodium content?

>>	Anonymous Mon Feb 16 20:46:30 2015 No.6240334 >>6240305 You need to freeze and thaw your basil about 3-4 times first.

>>	Anonymous Mon Feb 16 20:47:03 2015 No.6240336 >no freezer burn on the basil 0/10 would not be confident of sodium content

>>	Anonymous Mon Feb 16 20:47:16 2015 No.6240337 >>6240324 I'm confident in it's salt content, I don't know about you guys approximately

>>	Poor Bastard Mon Feb 16 20:47:34 2015 No.6240339 File: 1.04 MB, 2048x1152, 1424137636061.jpg [View same] [iqdb] [saucenao] [google] 4. 4 cans of salty Contadina sauce.

>>	Anonymous Mon Feb 16 20:48:29 2015 No.6240344 The garlic and onion powder looks like you made it yourself. No. It has to be stale McCormick's from dollar general.

>>	Poor Bastard Mon Feb 16 20:48:39 2015 No.6240346 >>6240331 I guess.....I am.... :(

>>	Lumen !iiSURE90Gg Mon Feb 16 20:48:54 2015 No.6240347 >>6240339 not the puree, right?

>>	Anonymous Mon Feb 16 20:49:36 2015 No.6240348 >>6240339 Oh good, sauce. Not crushed tomatoes.

>>	Poor Bastard Mon Feb 16 20:49:42 2015 No.6240350 I suck cocks because I don't post with a trip

>>	Anonymous Mon Feb 16 20:50:00 2015 No.6240352 >>6240347 Pffft, it's like you don't even know who Marie is

>>	Anonymous Mon Feb 16 20:50:07 2015 No.6240353 >>6240339 SAUCE in CANS.

>>	Lumen !iiSURE90Gg Mon Feb 16 20:50:23 2015 No.6240354 >>6240350 >shaming someone for not being a tripfaggot what is this world coming to?

>>	Poor Bastard Mon Feb 16 20:51:03 2015 No.6240358 File: 715 KB, 2048x1152, 1424137840175.jpg [View same] [iqdb] [saucenao] [google] Let's begin! First, I will place the cans of tomato sauce into a pot.

>>	Anonymous Mon Feb 16 20:51:09 2015 No.6240360 >its habbening aw yiss

>>	Anonymous Mon Feb 16 20:51:23 2015 No.6240361 >>6240354 threads like these are why trips are invented, so you can keep track of OP amidst the shitposting

>>	Anonymous Mon Feb 16 20:51:59 2015 No.6240365 This is gonna take two threads.

>>	Anonymous Mon Feb 16 20:52:50 2015 No.6240368 Will there be noodles?

>>	Lumen !iiSURE90Gg Mon Feb 16 20:53:14 2015 No.6240369 >>6240368 Hopefully he's going to pour it all down the sink.

>>	Anonymous Mon Feb 16 20:53:17 2015 No.6240371 >>6240305 Im not calling you a moron or anything but why didnt you cut the recipe down to one can? If you dont like it you have a shitload of useless sauce >you are a bit of an idiot

>>	Anonymous Mon Feb 16 20:53:40 2015 No.6240375 OP. Microwave the basil before frying? Needs to be limp. My only idea to do it quickly.

>>	Poor Bastard Mon Feb 16 20:53:52 2015 No.6240376 >>6240358 REMEMBER, TOMATO SAUCE, NOT PUREE!!!!

>>	Poor Bastard Mon Feb 16 20:53:54 2015 No.6240377 I'm going to do things a little different and add my semen, but I'm wondering would some of my smegma be a good addition as well?

>>	Anonymous Mon Feb 16 20:54:40 2015 No.6240380 >>6240365 Approximately.

>>	Anonymous Mon Feb 16 20:54:48 2015 No.6240381 >>6240375 Maybe use a hair drier on it, if OP has one? Or chew on it a little and spit it out?

>>	Anonymous Mon Feb 16 20:54:49 2015 No.6240382 >>6240377 cook your smegma in some canola oil so the flavor carries over

>>	Anonymous Mon Feb 16 20:54:51 2015 No.6240383 >>6240375 Yeah, microwaving it might be your best bet.

>>	Anonymous Mon Feb 16 20:55:03 2015 No.6240384 >>6240371 Because you NEED 4 CANS FOR THE RECIPE, PLEB. Not feasible to reduce it to 1 can, the math is impossible.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 20:55:26 2015 No.6240387 All RIGHT already, I'll use a trip. Dammit.

>>	Anonymous Mon Feb 16 20:55:58 2015 No.6240389 >>6240371 >If you dont like it you have a shitload of useless sauce >if you dont like it >implying this isn't just for fun

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 20:56:39 2015 No.6240392 Do you really want me to wilt the basil? I will if necessary.

>>	Lumen !iiSURE90Gg Mon Feb 16 20:57:02 2015 No.6240393 >>6240392 You want it to be authentic, don't you?

>>	Reviewbrah !tZsGgTBOzw Mon Feb 16 20:57:06 2015 No.6240394 I'm excited for this

>>	Anonymous Mon Feb 16 20:57:35 2015 No.6240395 >>6240392 Please do. Only way to make it authentic Italian.

>>	Anonymous Mon Feb 16 20:58:05 2015 No.6240397 >>6240392 GOD YES PLEASE the basil needs to look incredibly sad or it's not authentic

>>	Anonymous Mon Feb 16 20:58:10 2015 No.6240399 >>6240375 >>6240381 I told him to stick it in his ass on the way home from the grocery store but nooooooo

>>	dis gon be gud Mon Feb 16 20:58:33 2015 No.6240401 Yeeeuh!

>>	Anonymous Mon Feb 16 20:58:56 2015 No.6240402 File: 85 KB, 633x738, 1423978967650.jpg [View same] [iqdb] [saucenao] [google] >>6240305

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 20:59:48 2015 No.6240405 File: 814 KB, 2048x1152, 1424138287193.jpg [View same] [iqdb] [saucenao] [google] I have now sprinkled garlic powder so it covers about 1/2 of the surface. But God forbid I use a measuring spoon.

>>	Anonymous Mon Feb 16 21:01:08 2015 No.6240407 >>6240384 >the math is impossible Notsureifserious.jpg Divide everything in half and divide the halfs in half. Use one of them

>>	Anonymous Mon Feb 16 21:01:10 2015 No.6240408 >>6240394 This is a /joey/ board, reviewcuck

>>	Anonymous Mon Feb 16 21:01:10 2015 No.6240409 >>6240405 >SO IT COVERS APPROXIMATELY HALF THE SURFACE.

>>	Anonymous Mon Feb 16 21:01:29 2015 No.6240412 I need to see what you do with the onion I'm getting an erection

>>	Anonymous Mon Feb 16 21:01:39 2015 No.6240413 File: 797 KB, 213x120, 1420235296749.gif [View same] [iqdb] [saucenao] [google] I love you op!!

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:02:22 2015 No.6240417 File: 928 KB, 2048x1152, 1424138510797.jpg [View same] [iqdb] [saucenao] [google] There we go, 9 leaves of wilted basil.

>>	Anonymous Mon Feb 16 21:02:50 2015 No.6240418 >>6240407 That math is too high level for this thread/recipe. Fuck off.

>>	Anonymous Mon Feb 16 21:03:01 2015 No.6240420 File: 2.51 MB, 720x306, mfw.webm [View same] [iqdb] [saucenao] [google] >>6240417 beautiful

>>	Anonymous Mon Feb 16 21:03:01 2015 No.6240419 >>6240417 looks too fresh

>>	Anonymous Mon Feb 16 21:03:28 2015 No.6240421 Op, don't forget to wash the onion.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:03:53 2015 No.6240423 >>6240409 Oh god sorry! I mean APPROXIMATELY 1/2 the surface.

>>	Anonymous Mon Feb 16 21:03:53 2015 No.6240424 >>6240417 Doesn't quite look sad enough, but I guess it'll work.

>>	Anonymous Mon Feb 16 21:04:14 2015 No.6240428 >>6240417 Microwave or ass method?

>>	Anonymous Mon Feb 16 21:05:28 2015 No.6240432 this is the only time this board is good

>>	Anonymous Mon Feb 16 21:05:59 2015 No.6240434 >>6240428 What's with you and sticking things up your ass? >>>/y/

>>	Anonymous Mon Feb 16 21:06:01 2015 No.6240435 BABY A B Y WE WOVE U

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:06:39 2015 No.6240437 File: 922 KB, 2048x1152, 1424138764610.jpg [View same] [iqdb] [saucenao] [google] And now I've cover the other approximate half with onion powder. THAT'S HOW I KNOW I HAVEN'T USED TOO MUCH.

>>	Anonymous Mon Feb 16 21:06:53 2015 No.6240439 Maybe you should "cut" your onion with a spoon or something. It's not everyone who has Marie's touch

>>	Anonymous Mon Feb 16 21:06:57 2015 No.6240440 >>6240369 >Hopefully he's going to pour it all down the sink. No, he has to try it first.

>>	Anonymous Mon Feb 16 21:07:48 2015 No.6240445 >>6240437 oh lawd

>>	Lumen !iiSURE90Gg Mon Feb 16 21:08:10 2015 No.6240447 >>6240440 Of course. One bite, then into the drain it goes.

>>	Anonymous Mon Feb 16 21:08:32 2015 No.6240448 How can we get Marie to see this?

Poor Bastard !PqGduW4jbM Mon Feb 16 21:10:18 2015 No.6240451
File: 964 KB, 2048x1152, 1424138971725.jpg [View same] [iqdb] [saucenao] [google]

And now I'll cover about 1/4 of the surface with pepper.

I almost made a horrible mistake and used freshly ground pepper, but then I remembered I had this old shaker in the back of my spice shelf. WHEW!!!

>>	That Guy !!3F68Vxi4Ef5 Mon Feb 16 21:10:48 2015 No.6240454 I just got here and I'm so fucking excited.

>>	Anonymous Mon Feb 16 21:11:12 2015 No.6240455 >>6240448 This. She needs to see people value her masterpiece. Maybe she'll start posting again!

>>	Anonymous Mon Feb 16 21:12:04 2015 No.6240458 >>6240451 MEIN GOTT

>>	Anonymous Mon Feb 16 21:12:36 2015 No.6240460 File: 233 KB, 393x391, 1387229414524.png [View same] [iqdb] [saucenao] [google] >>6240451

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:13:45 2015 No.6240463 File: 704 KB, 2048x1152, 1424139190120.jpg [View same] [iqdb] [saucenao] [google] Now I put the pot on the stove, turn it on. And stir with my spoon AND WAIT.

>>	Anonymous Mon Feb 16 21:14:02 2015 No.6240466 File: 8 KB, 247x204, lovethisthread.jpg [View same] [iqdb] [saucenao] [google] posting in an epic thread

>>	Anonymous Mon Feb 16 21:15:29 2015 No.6240467 >>6240463 Can't wait for the oil :<)

>>	Anonymous Mon Feb 16 21:15:49 2015 No.6240469 >>6240463 OP now would be the perfect time to throw basil in the freezer

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:17:29 2015 No.6240472 File: 595 KB, 2048x1152, 1424139407164.jpg [View same] [iqdb] [saucenao] [google] And now, in another pot, I'll put APPROXIMATELY 1 1/2 CUPS OF CANOLA OIL.

>>	Anonymous Mon Feb 16 21:19:31 2015 No.6240476 >>6240472 HERE WE GOOOOOOO

>>	Anonymous Mon Feb 16 21:20:52 2015 No.6240480 File: 6 KB, 480x360, steam.jpg [View same] [iqdb] [saucenao] [google] >>6240472 oh snap

>>	Anonymous Mon Feb 16 21:21:00 2015 No.6240481 >>6240472 I am high excite.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:22:15 2015 No.6240483 File: 558 KB, 2048x1152, 1424139694713.jpg [View same] [iqdb] [saucenao] [google] ONCE IT'S ALL COOKE YOU CAN REMOVE IT BUT IT IS THE OIL THAT GIVES IT THE TASTE. (Somebody kill me)

>>	Anonymous Mon Feb 16 21:22:23 2015 No.6240484 Hold up, OP have you been washing you hands in between each step? I'd hate for you to get food poisoning.

>>	Anonymous Mon Feb 16 21:22:52 2015 No.6240488 >not taking pictures in advance 3/10 for effort, OP

>>	Anonymous Mon Feb 16 21:23:39 2015 No.6240492 I bet OP ends up liking it

>>	Anonymous Mon Feb 16 21:23:53 2015 No.6240494 >>6240483 what are you deep frying?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:25:08 2015 No.6240496 File: 866 KB, 2048x1152, 1424139879010.jpg [View same] [iqdb] [saucenao] [google] Now we will take the onion (which I have just washed, of course) and chop it! Sorry it took so long I had to find the smallest knife I had first.

>>	Anonymous Mon Feb 16 21:26:49 2015 No.6240501 >>6240496 that knife isn't dull enough

>>	Anonymous Mon Feb 16 21:27:24 2015 No.6240504 >>6240496 I have great expectations for that onion.

>>	Anonymous Mon Feb 16 21:27:56 2015 No.6240509 >>6240496 >dinner knife 10/10 that's it mane

>>	Anonymous Mon Feb 16 21:28:10 2015 No.6240510 >>6240488 It's real time. Even better.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:28:25 2015 No.6240511 File: 904 KB, 2048x1152, 1424140063242.jpg [View same] [iqdb] [saucenao] [google] I have now chopped my onion into tiny pieces. Be careful not to hurt yourself!

>>	Anonymous Mon Feb 16 21:29:01 2015 No.6240513 >>6240511 great cuts!

>>	Anonymous Mon Feb 16 21:30:00 2015 No.6240515 >Dear Diary >Today, OP was not a faggot

>>	Anonymous Mon Feb 16 21:30:18 2015 No.6240518 >>6240511 gordon ramsay up in here. don't forget to cut the garlic bulb in half

>>	Anonymous Mon Feb 16 21:30:19 2015 No.6240519 >>6240328 this is a joke.... right?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:30:42 2015 No.6240520 File: 723 KB, 2048x1152, 1424140213012.jpg [View same] [iqdb] [saucenao] [google] Now put your carefully cut onions in the pot with the oil on the stove.

>>	Anonymous Mon Feb 16 21:31:19 2015 No.6240522 >>6240334 >>6240336 is this some meme i have somehow missed??????? wtf is up with the shit-talking on fresh basil??

>>	Anonymous Mon Feb 16 21:31:34 2015 No.6240524 >>6240519 Lurk moar, faggot

>>	Anonymous Mon Feb 16 21:31:40 2015 No.6240527 File: 29 KB, 600x201, NEWFURSDAY.jpg [View same] [iqdb] [saucenao] [google] >>6240511 GOAT JOB OP

>>	Anonymous Mon Feb 16 21:32:25 2015 No.6240530 >>6240522 yes.

>>	Anonymous Mon Feb 16 21:32:31 2015 No.6240531 >>6240522 >not freezer burning your basil Stay pleb

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:32:36 2015 No.6240532 File: 839 KB, 2048x1152, 1424140320571.jpg [View same] [iqdb] [saucenao] [google] Now let's put that lovely basil in the "onion mixture"!

>>	Anonymous Mon Feb 16 21:32:59 2015 No.6240535 >>6240305 >open /ck/ >scrolling down the page >ugh, another Marie's tomato sauce thread >hide >oh wait, hold on a fucking second >unhide >HE'S FUCKING DOING IT godspeed, op make sure you peel your garlic like a retarded child

>>	Anonymous Mon Feb 16 21:33:22 2015 No.6240537 >>6240522 OP's recreating this "recipe" https://www.youtube.com/watch?v=jDGqtjcyxlQ

>>	Anonymous Mon Feb 16 21:33:59 2015 No.6240539 >>6240511 so close... but she used a shitty serrated "steak knife"

>>	Anonymous Mon Feb 16 21:34:22 2015 No.6240540 >>6240522 >2015 >Still using fresh basil You're kidding right?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:34:50 2015 No.6240542 File: 810 KB, 2048x1152, 1424140446645.jpg [View same] [iqdb] [saucenao] [google] Time to cut the garlic!

>>	Anonymous Mon Feb 16 21:35:02 2015 No.6240544 >>6240532 YES

>>	Anonymous Mon Feb 16 21:36:03 2015 No.6240549 >>6240542 What is your impression of the sauce so far, op?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:37:15 2015 No.6240555 File: 798 KB, 2048x1152, 1424140595611.jpg [View same] [iqdb] [saucenao] [google] So that about 5 cloves of garlic. Now it's time to peel the cloves.

>>	Anonymous Mon Feb 16 21:38:05 2015 No.6240560 Don't forget to lower your "flame" to approximately 3 OP

>>	Anonymous Mon Feb 16 21:38:06 2015 No.6240561 why are ALL the images sharp where the blurred bits bitch nigga do you even have no trouble focusing or something?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:38:17 2015 No.6240562 >>6240549 It literally has no smell except for the cut onion and garlic.

>>	Anonymous Mon Feb 16 21:38:43 2015 No.6240563 >>6240555 APPROXIMATELY FIVE CLOVES.

>>	Anonymous Mon Feb 16 21:39:19 2015 No.6240567 >>6240560 Kek

>>	Anonymous Mon Feb 16 21:41:19 2015 No.6240571 OP is doing God's work.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:42:43 2015 No.6240576 File: 960 KB, 2048x1152, 1424140930925.jpg [View same] [iqdb] [saucenao] [google] Now I have to rinse the garlic. I'm actually starting to get a little angry now.

>>	Anonymous Mon Feb 16 21:43:10 2015 No.6240579 >>6240448 you can send links and msgs to a youtube account even if comments are disabled >or maybe not anymore >idk. >last time i bothered with youtube comments was like 2009

>>	Anonymous Mon Feb 16 21:44:10 2015 No.6240580 >>6240483 but she's right you know >u kno

>>	Anonymous Mon Feb 16 21:45:21 2015 No.6240583 >>6240576 My sides

>>	Anonymous Mon Feb 16 21:45:42 2015 No.6240585 >>6240576 I know I'm going to get shit for this but why should you not rinse onions or garlic?

>>	Anonymous Mon Feb 16 21:45:56 2015 No.6240586 >>6240579 >being this fucking new Holy shit Mr. Reddit, that's not how you greentext

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:46:31 2015 No.6240588 File: 882 KB, 2048x1152, 1424141158649.jpg [View same] [iqdb] [saucenao] [google] Now it's time to cut the garlic. AND MAKE SURE YOU ALWAYS HAVE A CLEAN WORK SURFACE, YOU CUNTS.

>>	Anonymous Mon Feb 16 21:46:42 2015 No.6240589 >>6240580 I'm gonna go ahead and say that you'll get more 'taste' by leaving the flavoring ingredients in there

>>	Anonymous Mon Feb 16 21:47:05 2015 No.6240591 >>6240585 would you rinse a banana after peeling it?

>>	Anonymous Mon Feb 16 21:47:09 2015 No.6240592 >>6240585 you can, but i don't see why you would want to.

>>	Anonymous Mon Feb 16 21:47:18 2015 No.6240593 File: 1.67 MB, 320x179, 1388850949056.gif [View same] [iqdb] [saucenao] [google] >>6240532 rip in peace both my sides and your basil

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:48:52 2015 No.6240597 File: 827 KB, 2048x1152, 1424141276138.jpg [View same] [iqdb] [saucenao] [google] Now I will place the cut up garlic in the fucking pot of oil.

>>	Anonymous Mon Feb 16 21:49:07 2015 No.6240598 >>6240591 Well no but onions have really flaky skin that gets fucking stuck to everything so I generally give it a rinse before chopping it >>6240592 Ah ok good, thanks anon

>>	Anonymous Mon Feb 16 21:49:40 2015 No.6240601 >>6240588 Oh man.. That garlic is irksome

>>	Anonymous Mon Feb 16 21:49:47 2015 No.6240603 >>6240586 >picking fights over nothing >on /ck/ of all places >calling others new >trying to send them to Reddit I think I've found your home! >>>/b/

>>	Anonymous Mon Feb 16 21:51:18 2015 No.6240607 >>6240598 >Well no but onions have really flaky skin that gets fucking stuck to everything so I generally give it a rinse before chopping it Do you... do... do you not peel your onions?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:51:38 2015 No.6240609 File: 780 KB, 2048x1152, 1424141465329.jpg [View same] [iqdb] [saucenao] [google] Don't forget to stir your sauce! AND WE WILL BE RIGHT BACK AFTER THE ONION MIXTURE HAS TURNED A GOLDEN BROWN. WE'LL BE BACK AFTER THE BREAK.

>>	Anonymous Mon Feb 16 21:52:48 2015 No.6240612 >>6240598 marie pls go

>>	Anonymous Mon Feb 16 21:54:00 2015 No.6240617 >>6240607 I've always cut them in half first because it makes peeling them easier

Anonymous Mon Feb 16 21:54:08 2015 No.6240618

>>6240607
I think what he means is that after peeling, little flakes of skin get stuck to everything. It's actually really annoying to me when peeling and chopping garlic. The garlic is so sticky, and then the skins get stuck to my fingers. I only ever wash my hands, though, not the garlic.

>>	Anonymous Mon Feb 16 21:55:46 2015 No.6240619 >>6240609 i can just taste it running through my veins

>>	Anonymous Mon Feb 16 21:55:58 2015 No.6240620 >>6240618 yeah just having a bowl of water on hand helps with that shit, as does not crushing it too firmly onions are pretty variable, often there's a relatively robust filmy membrane underneath the papery skin that makes peeling it off a lot easier

Anonymous Mon Feb 16 21:56:31 2015 No.6240621

>>6240617
Cut off the ends, and score down the sides if you want to make onion rings. You're welcome.

>>6240618
Best way to peel multiple cloves of garlic is this: cut the bottom end off all cloves (easiest to leave the bulb intact), toss into a saucepan, hold lid on, then shake violently for 5-10 seconds. AYY WA LA, all your garlic will be peeled.

Anonymous Mon Feb 16 21:56:36 2015 No.6240622

>>6240618
>I think what he means is that after peeling, little flakes of skin get stuck to everything

This is exactly what I meant, so I'll usually quarter all the onions I'm gonna be using, peel them and then give the onions and chopping board a quick rinse just to get rid of all the little flaky bits

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 21:56:54 2015 No.6240626 That fucking oil better "give it the taste" because the tomato sauce smells like fucking nothing.

>>	Anonymous Mon Feb 16 21:58:20 2015 No.6240630 >>6240603 >le old, "go back to /b/ you /b/tard" You sure told him, ebin oldfag :^)

>>	Anonymous Mon Feb 16 21:58:45 2015 No.6240631 >>6240621 I just take the flat of my chef's knife and after I cut off the bottom I give the clove a good whack on both sides. Really easy to peel any number of cloves that isn't the whole bulb.

>>	Anonymous Mon Feb 16 21:58:56 2015 No.6240633 >>6240622 don't do that. Cut a tip off both ends aand a sahllow seam down the side/or in half peel in one piece/two pieces.

>>	Anonymous Mon Feb 16 21:59:20 2015 No.6240634 >>6240542 Oh god, it even looks like you mutilated it the way she mutilates it.

>>	Anonymous Mon Feb 16 21:59:54 2015 No.6240636 >>6240537 So like, is this woman genuinely autistic? I've watched both her recipes and they're both fantastic but how can one have the austerity to call these "Authentic Italian" recipes?

>>	Anonymous Mon Feb 16 22:00:36 2015 No.6240638 File: 9 KB, 340x336, Marie descartes.jpg [View same] [iqdb] [saucenao] [google] Give it the taste

>>	Anonymous Mon Feb 16 22:01:32 2015 No.6240640 >>6240636 by being italian-american.

>>	Anonymous Mon Feb 16 22:01:35 2015 No.6240641 >>6240633 I would do that but I find dicing onions to be way easier with the tips left on

>>	Anonymous Mon Feb 16 22:01:42 2015 No.6240642 File: 525 KB, 761x720, 1421983310068.png [View same] [iqdb] [saucenao] [google] >>6240636 >they're both fantastic

>>	Anonymous Mon Feb 16 22:01:53 2015 No.6240644 >>6240636 >I've watched both her recipes and they're both fantastic W-what?

>>	Anonymous Mon Feb 16 22:02:17 2015 No.6240646 >>6240630 >telling the go back to reddit fag to fuck off to /b/ is now a newfag thing to do duly noted, bby ;^)

>>	Anonymous Mon Feb 16 22:02:19 2015 No.6240647 >>6240636 Not sure if trolling..

>>	Anonymous Mon Feb 16 22:02:33 2015 No.6240648 >>6240640 >>6240636 also it's audacity.

>>	Anonymous Mon Feb 16 22:03:11 2015 No.6240650 >>6240636 >and they're both fantastic Wait... what?

>>	Anonymous Mon Feb 16 22:03:27 2015 No.6240651 >>6240631 But then you end up with crushed garlic, which you don't always want. Also, it's messier and takes longer.

>>	Anonymous Mon Feb 16 22:03:52 2015 No.6240652 >>6240642 >>6240644 >>6240650 >>6240647 Fantastic to watch you fools

>>	Anonymous Mon Feb 16 22:03:57 2015 No.6240653 >>6240636 >austerity That is not how that word is used. Not even close.

>>	Anonymous Mon Feb 16 22:04:15 2015 No.6240654 File: 420 KB, 1661x1572, image.jpg [View same] [iqdb] [saucenao] [google] >>6240636 Yes, approximately

>>	Anonymous Mon Feb 16 22:04:58 2015 No.6240658 >>6240652 >I was just pretending to be retarded!

>>	Anonymous Mon Feb 16 22:05:52 2015 No.6240661 >>6240651 You have to hit it pretty hard to actually crush it. It's pretty much just a flick of the wrist for me to get it peeled without crushing it.

>>	Anonymous Mon Feb 16 22:05:55 2015 No.6240662 >>6240653 i think he meant audacity

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:05:55 2015 No.6240663 File: 821 KB, 2048x1152, 1424142324336.jpg [View same] [iqdb] [saucenao] [google] Still waiting on the onions to turn golden brown.

>>	Anonymous Mon Feb 16 22:06:45 2015 No.6240667 >>6240662 Precisely >>6240658 I have assburgers, don't be mean

>>	Anonymous Mon Feb 16 22:06:45 2015 No.6240668 >>6240663 You're getting there, OP. Hang in there.

>>	Anonymous Mon Feb 16 22:07:18 2015 No.6240669 >>6240636 All sekret club bullshit aside, she's probably just camera shy

>>	Anonymous Mon Feb 16 22:07:51 2015 No.6240671 >>6240663 what heat is the flame on? >apologies to non english speakers reading this

>>	Anonymous Mon Feb 16 22:08:08 2015 No.6240672 >>6240636 It's "comedy".

>>	Anonymous Mon Feb 16 22:09:09 2015 No.6240675 >>6240661 Still takes longer and more effort than peeling them all at once via shaking. And if you just need one or two, why aren't you peeling it with a fucking paring knife?

>>	Anonymous Mon Feb 16 22:10:09 2015 No.6240678 >>6240667 Please don't reproduce.

>>	Anonymous Mon Feb 16 22:10:49 2015 No.6240680 >>6240672 You're not from flyover land, are you. Pulling basil out of your freezer and adding it to your dish automatically makes it "from italy".

>>	Anonymous Mon Feb 16 22:12:16 2015 No.6240684 >>6240671 Im from argentina, I dont understand why you apologize. Anyway, I think OP's sauce is kinda crappy, what about you guise?

>>	Anonymous Mon Feb 16 22:12:24 2015 No.6240686 >>6240680 The basil doesn't go in the dish moron. You gotta skim it out.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:13:27 2015 No.6240690 File: 1023 KB, 2048x1152, 1424142776907.jpg [View same] [iqdb] [saucenao] [google] Okay now that the onions are "golden brown" well remove them from the heat.

>>	Anonymous Mon Feb 16 22:13:57 2015 No.6240692 >>6240686 Oh shit you're right.

>>	Anonymous Mon Feb 16 22:15:49 2015 No.6240696 >>6240690 You're just a tad low on the canola oil.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:16:08 2015 No.6240699 File: 955 KB, 2048x1152, 1424142870173.jpg [View same] [iqdb] [saucenao] [google] And now we strain this into the sauce. You will notice it will start to sizzle! Now stir!

>>	Anonymous Mon Feb 16 22:17:18 2015 No.6240701 >>6240699 I gagged a little. Now THAT'S authentic eye-talian cuisine.

>>	Anonymous Mon Feb 16 22:17:44 2015 No.6240702 >>6240663 What is your stove set to? Six? It should be up to approximately level six to really brown those onions.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:17:52 2015 No.6240703 File: 869 KB, 2048x1152, 1424143009799.jpg [View same] [iqdb] [saucenao] [google] Jesus fucking christ in a sidecar hanging from the cross FUCK.

>>	Anonymous Mon Feb 16 22:18:25 2015 No.6240708 >>6240703 IS IT ALIVE YET

>>	Anonymous Mon Feb 16 22:19:22 2015 No.6240712 >>6240703 you fucked up bro

>>	Anonymous Mon Feb 16 22:19:40 2015 No.6240714 >>6240703 I can't stop laughing. Oh OP you poor pathetic glorious bastard.

>>	Anonymous Mon Feb 16 22:19:47 2015 No.6240715 >>6240703 Stir it

>>	Anonymous Mon Feb 16 22:19:50 2015 No.6240716 >>6240703 That looks disgusting. Well done.

>>	Anonymous Mon Feb 16 22:19:55 2015 No.6240717 File: 13 KB, 231x218, 1418932873629.jpg [View same] [iqdb] [saucenao] [google] >>6240703

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:19:57 2015 No.6240718 Okay. Well I guess I'm going to let the oil soup simmer for 30 minutes like she says. :/

>>	Anonymous Mon Feb 16 22:20:02 2015 No.6240721 >>6240703 Stir!!

>>	Anonymous Mon Feb 16 22:20:21 2015 No.6240722 >>6240684 literally retarded

>>	Anonymous Mon Feb 16 22:20:28 2015 No.6240723 >>6240675 It takes me ~5 seconds to peel a clove of garlic with my chef's knife. I don't need the pairing knife, and it's one less knife to wash.

>>	Anonymous Mon Feb 16 22:20:55 2015 No.6240725 >>6240690 those look brown brown, not golden brown. maybe you fucked up

>>	Anonymous Mon Feb 16 22:21:01 2015 No.6240726 >>6240708 He's gotta cook it for 20-30 minutes, after turning it down to approximately 3. I'd do it for 30.

>>	Anonymous Mon Feb 16 22:21:40 2015 No.6240727 Turn that flame down to approximately 3 op

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:22:05 2015 No.6240730 >>6240715 I did. I really did. A lot. Let's see if the simmering makes it any better.

>>	Anonymous Mon Feb 16 22:22:24 2015 No.6240731 >>6240715 this

>>	Anonymous Mon Feb 16 22:22:25 2015 No.6240732 File: 1.23 MB, 200x260, 1374035831096.gif [View same] [iqdb] [saucenao] [google] >>6240703

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:23:06 2015 No.6240734 >>6240725 Did you watch her video? I'm following her directions EXACTLY.

>>	Anonymous Mon Feb 16 22:23:23 2015 No.6240736 >>6240703 OH GOD ...... KEEP GOING

>>	Anonymous Mon Feb 16 22:23:53 2015 No.6240738 This is why Marie's recipe makes no sense. The tub of oil will just separate from the liquid

>>	Anonymous Mon Feb 16 22:24:17 2015 No.6240740 >>6240730 Don't worry about it. You can take the oil out later. But don't forget, the oil gives it its flavor!

>>	Anonymous Mon Feb 16 22:24:39 2015 No.6240742 >>6240738 But it's that OIL that will give it the FLAVOR, anon.

>>	Anonymous Mon Feb 16 22:25:10 2015 No.6240746 >>6240723 >not using a paring knife >because he thinks having fewer dishes is worth sacrificing form >being this pleb Takes me less than a single second to peel a clove with a paring knife.

>>	Anonymous Mon Feb 16 22:25:53 2015 No.6240748 File: 151 KB, 360x270, 1415384228410.gif [View same] [iqdb] [saucenao] [google] >>6240703 Doing great, op. Remember, you can take the oil out, but the oil gives it the FLAVOR.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:25:56 2015 No.6240749 >>6240736 Oh I will. I have to let it simmer for APPROXIMATELY 20-30 minutes. But I'mma let it simmer for 30. (While I find some pasta in the pantry I don't care about, to destroy with the presentation).

>>	Anonymous Mon Feb 16 22:26:27 2015 No.6240752 >>6240746 Just use a steak knife. Wtf is your problem?

>>	Anonymous Mon Feb 16 22:26:48 2015 No.6240755 >>6240723 >>6240746 >measuring garlic peeling time in seconds Stay pleb

>>	Anonymous Mon Feb 16 22:27:17 2015 No.6240758 I don't think I'd be able to do this. The urge to modify something so simple and unappealing would be too great. OP is doing a great job of delivering each step to the detail. Nice work, OP

>>	Anonymous Mon Feb 16 22:28:40 2015 No.6240766 >>6240752 >needing sharpness to peel garlic Just use a butter knife, you unwashed pleb.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:29:36 2015 No.6240769 >>6240758 You have no idea how angry I got earlier, particularly while chopping the onion and garlic. I'm calm now, though. That strange sort of calm that comes from knowing you're completely fucked and there's no going back.

>>	Anonymous Mon Feb 16 22:29:36 2015 No.6240770 >>6240752 Oh my god, are you serious? >>6240755 What do you measure in? Hours? Do you need to use a crossfade to keep up the pace?

>>	Anonymous Mon Feb 16 22:32:02 2015 No.6240776 File: 403 KB, 2218x1479, 758bbc477f7e8226db0ab4f848e85f6a.jpg [View same] [iqdb] [saucenao] [google] >>6240769

>>	Anonymous Mon Feb 16 22:32:58 2015 No.6240779 >>6240766 Nice fazolis

>>	Anonymous Mon Feb 16 22:33:22 2015 No.6240781 >>6240770 Dead serious. Don't you know how to cook Italian pleb?

>>	Anonymous Mon Feb 16 22:33:48 2015 No.6240784 >>6240779 Thanks, [s4s]

>>	Anonymous Mon Feb 16 22:34:04 2015 No.6240787 This is the Fazolis' official italian sauce recipe! WA LA

>>	Anonymous Mon Feb 16 22:34:08 2015 No.6240788 File: 54 KB, 541x355, coming2016.jpg [View same] [iqdb] [saucenao] [google] In the meantime, when do you think they will start filming? The world needs to know her story.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:34:27 2015 No.6240790 Okay. Should I skim the oil slick off the top before serving, or do I just try to mix it in and serve as is? (Wait a minute, that bitch doesn't remove any does she? OH FUCK ME SIDEWAYS)

>>	Anonymous Mon Feb 16 22:35:04 2015 No.6240793 >>6240781 >It's still shitposting, even if you're being ironic.

>>	Anonymous Mon Feb 16 22:35:07 2015 No.6240794 Who let that women cook for them. Like why did no one tell her it might be a bad idea...

>>	Anonymous Mon Feb 16 22:35:11 2015 No.6240795 >>6240788 Kek

>>	Anonymous Mon Feb 16 22:35:13 2015 No.6240796 >>6240305 I had this for lunch and I'm a skinny rich guy

>>	Anonymous Mon Feb 16 22:35:48 2015 No.6240799 >>6240790 You're supposed to fill the lade form the bottom of the pot so that you get less oil in. Besides you don't want to remove The Taste.

>>	Anonymous Mon Feb 16 22:36:13 2015 No.6240800 >>6240790 You have to mix it for authenticity!

>>	Anonymous Mon Feb 16 22:36:32 2015 No.6240803 >>6240305 Hey OP. I'm planning on doing this, but I wanna make my own sauce. And I only have palm oil, sesame oil, and olive oil in the house. Guessing palm would be best? How much salt do I add to the sauce if I'm making it from scratch?

>>	Anonymous Mon Feb 16 22:36:36 2015 No.6240805 File: 931 KB, 275x146, deal w it.gif [View same] [iqdb] [saucenao] [google] >>6240790

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:37:03 2015 No.6240807 >>6240799 Ugh. Okay. Alright. I'm about to start cooking the pasta. brb

>>	Anonymous Mon Feb 16 22:37:41 2015 No.6240811 >>6240793 At least it's on topic unlike your shit. Not a knife thread. Gtfo.

>>	Anonymous Mon Feb 16 22:38:56 2015 No.6240816 >>6240790 i know old women that make this gravy. skim the oil off the top

>>	Anonymous Mon Feb 16 22:40:08 2015 No.6240821 >>6240816 No. You only do that for the stuff you put in the fridge. Moron.

>>	Anonymous Mon Feb 16 22:41:35 2015 No.6240828 >>6240799 >Besides you don't want to remove The Taste >The Taste jesus it sounds like The Thing

>>	Anonymous Mon Feb 16 22:42:26 2015 No.6240833 OP, let us know if it tastes like taste

>>	Anonymous Mon Feb 16 22:45:36 2015 No.6240841 >>6240703 Dear lord

>>	Anonymous Mon Feb 16 22:46:36 2015 No.6240845 >>6240811 No. We were talking about prep techniques. A knife thread would be >zomg ur yoosing shun? that's so overpriced huehuehue Rather, I said >You're using the wrong type of tool for the job at hand. You fucking idiot.

>>	Anonymous Mon Feb 16 22:47:05 2015 No.6240846 File: 1.70 MB, 224x126, 1388951261294.gif [View same] [iqdb] [saucenao] [google] >>6240703

Poor Bastard !PqGduW4jbM Mon Feb 16 22:47:22 2015 No.6240847

>>6240816
>>6240799
Okay, I'm going to skim the oil off the top. I just....can't. If I have to actually taste the stuff....I can't do that much oil. Even if I ladle from the bottom, it's going to catch a bunch of that shit. I mean, it's a fucking cup and a half of oil in that bastard.

>>	Anonymous Mon Feb 16 22:48:10 2015 No.6240849 >>6240847 Leave some for taste though

>>	Anonymous Mon Feb 16 22:48:34 2015 No.6240851 >>6240847 You'll probably die from consuming that much oil. The body will just shut down.

>>	Anonymous Mon Feb 16 22:49:09 2015 No.6240854 >>6240847 C'mon man, don't puss out now after you've come this far..

>>	Anonymous Mon Feb 16 22:49:31 2015 No.6240857 File: 72 KB, 529x490, 1375484864586.jpg [View same] [iqdb] [saucenao] [google] >>6240847 That's not how the recipe goes anon. You eat the oil and you get the full taste.

>>	Anonymous Mon Feb 16 22:49:36 2015 No.6240858 >>6240847 OP is confirmed pussy.

>>	Anonymous Mon Feb 16 22:50:26 2015 No.6240862 >>6240847 Why don't you like Taste?

>>	Anonymous Mon Feb 16 22:50:32 2015 No.6240863 >>6240847 Step it up, man. Don't ruin this shit. You want it to be authentic, right? And you are remembering to stir every 10 minutes, right?

>>	Anonymous Mon Feb 16 22:50:32 2015 No.6240864 >>6240847 You gotta try it though. We cannot experience it without you, OP.

>>	Anonymous Mon Feb 16 22:50:44 2015 No.6240866 >>6240847 You just gotta harden you taste buds for the TONs of Taste you are about to be subjected to.

>>	Anonymous Mon Feb 16 22:51:24 2015 No.6240872 >>6240847 NO! Stir it up and it will be less oily and you keep The Taste.

>>	Anonymous Mon Feb 16 22:51:28 2015 No.6240873 >>6240851 >The body will just shut down only if it's legitimate oil

>>	Anonymous Mon Feb 16 22:51:41 2015 No.6240874 >>6240851 He doesn't have to consume all the oil, dumbass. He just isn't supposed to skim it off is all

>>	Anonymous Mon Feb 16 22:52:41 2015 No.6240878 >>6240851 >implying authentic Italian food is unhealthy >implying Marie would feed her family unhealthy food And you wonder why God hates you.

>>	Anonymous Mon Feb 16 22:53:03 2015 No.6240880 >>6240532 please tell me you washed the basil

>>	Anonymous Mon Feb 16 22:54:07 2015 No.6240882 >>6240847 you are not an hero, OP.

>>	Anonymous Mon Feb 16 22:55:17 2015 No.6240885 >>6240873 >implying https://www.youtube.com/watch?v=sdRHGXsFwds

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:55:41 2015 No.6240889 File: 729 KB, 2048x1152, 1424145306770.jpg [View same] [iqdb] [saucenao] [google] Here's the skimmed oil. There's still plenty in there.

>>	Anonymous Mon Feb 16 22:56:08 2015 No.6240892 >>6240889 take a shot of it please

>>	Anonymous Mon Feb 16 22:56:34 2015 No.6240893 >>6240799 don't skim shit nigga. eat full fat italiano

>>	Anonymous Mon Feb 16 22:56:54 2015 No.6240895 >>6240889 >skimming out The Taste

>>	Anonymous Mon Feb 16 22:57:03 2015 No.6240898 >>6240889 What does it smell like? Can you smell The Taste?

>>	Anonymous Mon Feb 16 22:57:28 2015 No.6240900 >>6240889 Thats a bowl of pure Taste

>>	Anonymous Mon Feb 16 22:57:30 2015 No.6240901 >>6240885 >muslim medicine

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 22:57:41 2015 No.6240902 File: 761 KB, 2048x1152, 1424145417560.jpg [View same] [iqdb] [saucenao] [google] See. Plenty more FUCKING oil left in there.

>>	Anonymous Mon Feb 16 22:58:09 2015 No.6240904 >>6240889 the blood of the beast

>>	Anonymous Mon Feb 16 22:58:16 2015 No.6240905 >>6240889 It looks like you had your period in a bowl mixed with urine.

>>	Anonymous Mon Feb 16 22:58:20 2015 No.6240906 File: 851 KB, 1600x1600, 1416168936387.jpg [View same] [iqdb] [saucenao] [google] >>6240631 >whacking things with a knife

>>	Anonymous Mon Feb 16 22:58:32 2015 No.6240907 Is it true that Americans skim the oil off their tomato sauce? What about the taste?

>>	Anonymous Mon Feb 16 22:58:52 2015 No.6240908 This thread is approximately pretty good.

>>	Anonymous Mon Feb 16 22:59:40 2015 No.6240910 >>6240907 It is true, but authentic Italians never would.

>>	Anonymous Mon Feb 16 22:59:44 2015 No.6240911 >>6240889 >>6240902 OP wimped out. This thread is kill.

>>	Anonymous Mon Feb 16 23:01:00 2015 No.6240916 File: 3 KB, 94x97, images.jpg [View same] [iqdb] [saucenao] [google] >>6240907

>>	Anonymous Mon Feb 16 23:01:32 2015 No.6240917 >>6240907 It is, fellow Italiano, whenever I get back to the homeland I make sure to get a big bottle of my mamma-mia's sauce because nothing in America has The Taste.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:02:14 2015 No.6240919 File: 823 KB, 2048x1152, 1424145569757.jpg [View same] [iqdb] [saucenao] [google] >>6240892

>>	Anonymous Mon Feb 16 23:02:45 2015 No.6240920 >>6240889 Bottle it & sell it! W A S T E N O T T A S T E N O T

Anonymous Mon Feb 16 23:02:51 2015 No.6240921

>>6240790
https://www.youtube.com/watch?feature=player_detailpage&v=jDGqtjcyxlQ#t=619
"you'll notice on top there's a lot of oil"

"you can drain out that oil"

"but be certain to take off the top layer of oil, and just discard it, because you just don't need that extra fat on top"

direct transcript

>enjoy your meal!

>>	Anonymous Mon Feb 16 23:02:59 2015 No.6240922 >>6240874 >He doesn't have to consume all the oil, dumbass. He just isn't supposed to skim it off is all She does offer it as an option so I'm inclined to say it's acceptable, if a little disappointing, for OP to do so.

>>	Anonymous Mon Feb 16 23:03:01 2015 No.6240923 >>6240910 authentic italians would also call it gravy.

>>	Anonymous Mon Feb 16 23:03:02 2015 No.6240924 >>6240919 TAKE THE SHOT

>>	Anonymous Mon Feb 16 23:03:19 2015 No.6240925 >>6240919 NO NONONONONONNO

>>	Anonymous Mon Feb 16 23:03:23 2015 No.6240926 >>6240919 OH MY GAWD

>>	Anonymous Mon Feb 16 23:03:34 2015 No.6240927 >>6240919 This keeps getting better

>>	Anonymous Mon Feb 16 23:03:35 2015 No.6240928 >>6240788 underrated post

>>	Anonymous Mon Feb 16 23:03:43 2015 No.6240929 File: 34 KB, 983x650, GAWK.jpg [View same] [iqdb] [saucenao] [google] >>6240919 Prepare for US liberation!

>>	Anonymous Mon Feb 16 23:04:00 2015 No.6240930 >>6240919 that looks amazing. >mail it to me

>>	Anonymous Mon Feb 16 23:04:02 2015 No.6240931 >>6240919 SHOOT IT

>>	Anonymous Mon Feb 16 23:04:10 2015 No.6240932 >>6240919 Drink it faggot. Don't miss out on the taste.

>>	Anonymous Mon Feb 16 23:04:17 2015 No.6240933 >>6240919 i have those shot glasses too

>>	Anonymous Mon Feb 16 23:05:14 2015 No.6240934 File: 13 KB, 174x192, cabbage.jpg [View same] [iqdb] [saucenao] [google] >>6240919 Use a straw and sort it all.

>>	Anonymous Mon Feb 16 23:05:18 2015 No.6240935 >>6240921 She only removed the stuff for what she put in the fridge. Stop defending this puss.

>>	Anonymous Mon Feb 16 23:05:43 2015 No.6240938 File: 8 KB, 183x275, download (2).jpg [View same] [iqdb] [saucenao] [google] >>6240919 this is getting crazy let's all just take it easy here. Nobody's gonna get hurt

>>	Anonymous Mon Feb 16 23:05:44 2015 No.6240939 File: 2.97 MB, 300x224, Al-bundy-ed-oneill-animated-gif-6.gif [View same] [iqdb] [saucenao] [google] >>6240919 laaaaaaaaaaaaaaawd

>>	Anonymous Mon Feb 16 23:05:46 2015 No.6240940 WHERE'S THE FUCKING FARFALLE YOU BITCH >don't bitch out on us now faygot >bowl o farfalle just like the vidya

>>	Anonymous Mon Feb 16 23:05:59 2015 No.6240941 >>6240851 nope. https://www.youtube.com/watch?v=ttC7KbE_uDo

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:06:07 2015 No.6240943 File: 664 KB, 2048x1152, 1424145924073.jpg [View same] [iqdb] [saucenao] [google] And here we have two lade full of oily sauce in the bowl. Now we'll add the pasta.

>>	Anonymous Mon Feb 16 23:06:27 2015 No.6240945 >>6240919 THE PUREST OF TASTE

>>	Anonymous Mon Feb 16 23:06:51 2015 No.6240948 Did OP died?

>>	Anonymous Mon Feb 16 23:07:03 2015 No.6240949 >>6240943 oh shit that looks delicious nigga

>>	Anonymous Mon Feb 16 23:07:23 2015 No.6240950 >>6240943 WA LA~

>>	Anonymous Mon Feb 16 23:07:45 2015 No.6240951 >>6240949 Im tellin you its gonna taste good

>>	Anonymous Mon Feb 16 23:08:10 2015 No.6240952 >>6240943 PERFECTO~~

>>	Anonymous Mon Feb 16 23:08:32 2015 No.6240953 File: 252 KB, 511x428, 1377158072837.png [View same] [iqdb] [saucenao] [google] >>6240943 >you will never be treated to this perfect meal by marie herself

>>	Anonymous Mon Feb 16 23:08:39 2015 No.6240956 Where were you the day OP became a faggot? I was in my room, laying in bed, and what once was the greatest thread on /ck/ came and raped me.

>>	Anonymous Mon Feb 16 23:09:37 2015 No.6240962 >>6240956 I'm holding out hope he'll take that shot of The Taste to accompany his meal.

>>	Anonymous Mon Feb 16 23:09:49 2015 No.6240963 >>6240933 who makes them? they look sturdy as fuck

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:09:53 2015 No.6240964 File: 1.21 MB, 2048x1152, 1424146119581.jpg [View same] [iqdb] [saucenao] [google] And then add three more ladles of oil soup on top! And stir....

>>	Anonymous Mon Feb 16 23:10:04 2015 No.6240965 >>6240956 Fuckin OP just put the oil in a shotglass but never drank it. What a cocktease

>>	Anonymous Mon Feb 16 23:11:08 2015 No.6240969 >>6240964 Hnnnnnnnnnng

>>	Anonymous Mon Feb 16 23:11:20 2015 No.6240971 So what are the odds this is worse than Sketti sauce?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:11:27 2015 No.6240972 File: 926 KB, 2048x1152, 1424146247655.jpg [View same] [iqdb] [saucenao] [google] And now enjoy. With an extra Shot of Taste!

>>	Anonymous Mon Feb 16 23:11:37 2015 No.6240973 >>6240964 >all of that oil even after op skimmed some out fucking disgusting

>>	Anonymous Mon Feb 16 23:12:13 2015 No.6240975 >>6240972 >he didn't use bowtie noodles what's it like being poor, faggot?

>>	Anonymous Mon Feb 16 23:12:34 2015 No.6240976 >>6240919 Take the shot. Handle the truth.

>>	Anonymous Mon Feb 16 23:12:35 2015 No.6240977 >>6240972 Is Marie's last name Boiardi?

>>	Anonymous Mon Feb 16 23:12:46 2015 No.6240978 >>6240972 And that! is how spaghetti-o's are made

Anonymous Mon Feb 16 23:13:13 2015 No.6240982

>>6240964

you welshed dude. in the vidya it was never that oily you faked it.

anyway hows that taste

Oh yeah and

START A NEW THREAD FOR THE FINAL TASTING

START A NEW THREAD FOR THE FINAL TASTING

START A NEW THREAD FOR THE FINAL TASTING

START A NEW THREAD FOR THE FINAL TASTING

START A NEW THREAD FOR THE FINAL TASTING

START A NEW THREAD FOR THE FINAL TASTING

>>	Anonymous Mon Feb 16 23:13:49 2015 No.6240984 >>6240972 How does it taste, though?

>>	Anonymous Mon Feb 16 23:14:14 2015 No.6240985 >>6240973 he didn't skim

>>	Anonymous Mon Feb 16 23:14:30 2015 No.6240986 >>6240982 I think OP's ladling-from-the-bottom skills just aren't up to par

>>	Anonymous Mon Feb 16 23:14:43 2015 No.6240988 >>6240972 That really doesn't look all that bad

>>	Anonymous Mon Feb 16 23:15:03 2015 No.6240990 >>6240972 Omg yessss!

>>	Poor Bastard !.jnLoPRJW. Mon Feb 16 23:15:07 2015 No.6240991 For those who want to know what it tastes like. You'll have to just cook the recipe yourself ;)

>>	Anonymous Mon Feb 16 23:15:36 2015 No.6240993 >>6240991 just tell us you prick

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:15:41 2015 No.6240996 File: 1.01 MB, 2048x1152, 1424146449568.jpg [View same] [iqdb] [saucenao] [google] Fuck everything ever. I hate you all. I hate myself. But most of all I HATE MARIE.

>>	Anonymous Mon Feb 16 23:15:41 2015 No.6240994 >>6240991 wow man great fake trip :^)

>>	Anonymous Mon Feb 16 23:15:41 2015 No.6240995 marie can you flip me over i'm getting crispy

>>	Anonymous Mon Feb 16 23:15:47 2015 No.6240997 >>6240991 Its good isnt it?

>>	Anonymous Mon Feb 16 23:15:50 2015 No.6240998 >>6240988 It looks fucking delicious tbqh

>>	Anonymous Mon Feb 16 23:16:03 2015 No.6240999 File: 11 KB, 256x256, 1383025062715.jpg [View same] [iqdb] [saucenao] [google] >>6240991

>>	Anonymous Mon Feb 16 23:16:49 2015 No.6241001 File: 10 KB, 240x200, 1396754897023.jpg [View same] [iqdb] [saucenao] [google] >>6240996 >he drank the shot

>>	Anonymous Mon Feb 16 23:16:51 2015 No.6241002 >>6240996 you need to make a new thread bastard this one is kill

>>	Anonymous Mon Feb 16 23:16:53 2015 No.6241003 >>6240996 oh shit

>>	Anonymous Mon Feb 16 23:17:12 2015 No.6241005 >>6240996 Does it tingle the senses?

>>	Anonymous Mon Feb 16 23:17:23 2015 No.6241006 >>6240996 You mean you didn't like the taste?

>>	Anonymous Mon Feb 16 23:17:31 2015 No.6241007 >>6240996 I bet this would go great with meatballs

>>	Anonymous Mon Feb 16 23:17:57 2015 No.6241009 >>6240996 Elaborate. We need details.

>>	Anonymous Mon Feb 16 23:18:37 2015 No.6241011 >>6241007 Herown recipe of course.

>>	Anonymous Mon Feb 16 23:20:19 2015 No.6241014 >>6240996 ya dun good

Poor Bastard !PqGduW4jbM Mon Feb 16 23:21:42 2015 No.6241019

>>6241009
>>6241006
>>6241005
IT TASTES LIKE OILY AS FUCK CHEF BOYARDEE.
It has no discernible flavor to speak of. It BARELY tastes like tomatoes. Also, I threw up in my mouth....after the shot.....

If I could, I would make Marie cry. She should not be doing this to people. That shit is foul.

>>	Anonymous Mon Feb 16 23:21:48 2015 No.6241020 File: 22 KB, 520x390, 6C7911377-tdy-130617-leo-toasts-1.nbcnews-ux-520-400.jpg [View same] [iqdb] [saucenao] [google] >>6240996 Kudos to you OP

>>	Anonymous Mon Feb 16 23:21:56 2015 No.6241021 >>6240996 OP redeemed himself. 10/10. Best thread.

>>	Anonymous Mon Feb 16 23:22:26 2015 No.6241022 >>6241019 I love you, so, so much.

>>	Anonymous Mon Feb 16 23:22:33 2015 No.6241023 File: 4 KB, 184x184, 1414463339650.jpg [View same] [iqdb] [saucenao] [google] >>6241019 >It barely even tastes like tomatoes nice

>>	Anonymous Mon Feb 16 23:23:23 2015 No.6241025 >>6240996 >that spilled pasta I want to know how that happened

>>	Anonymous Mon Feb 16 23:24:44 2015 No.6241026 >>6241019 >If I could, I would make Marie cry. you take that back. YOU TAKE THAT BACK.

>>	Anonymous Mon Feb 16 23:25:12 2015 No.6241028 >>6240996 >OP seriously delivard +10 internets yo

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:26:25 2015 No.6241032 File: 765 KB, 2048x1152, 1424147143656.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Feb 16 23:26:52 2015 No.6241034 File: 672 KB, 2550x3291, 1422255751653.png [View same] [iqdb] [saucenao] [google] >>6241019 Well done, op. Well done.

>>	Anonymous Mon Feb 16 23:27:20 2015 No.6241036 >>6241019 >OILY AS FUCK CHEF BOYARDEE is that (OILY AS FUCK) * (CHEF BOYARDEE) or (OILY AS FUCK) ^ (CHEF BOYARDEE) ?

Anonymous Mon Feb 16 23:29:00 2015 No.6241043

>>6241019

this is blatantly a lie.

Chef Boy Ar Dee has a shitload of parmesan cheese in it, it's literally described as a cheese and tomato sauce. There is no way what's in that pot could taste anything like Boyardee in any reality

also you drank a shot glass of cooking oil for no reason

you have failed this test. Opinion discarded.

you suck, OP. you started strong but then you fucked yourself

>and all of us

>>	Anonymous Mon Feb 16 23:29:14 2015 No.6241045 >>6241032 >caffeine-free pleb.

>>	Anonymous Mon Feb 16 23:30:22 2015 No.6241047 MAKE A K E A A NEW E W THREAD H R E A D ASAP S A P

>>	Anonymous Mon Feb 16 23:31:13 2015 No.6241050 Goodnight

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:31:19 2015 No.6241051 >>6241036 Let me clarify. It tastes like you fucked Chef Boyardee in an oil slick from his own pasta in a dirty alleyway on top of a bag of dirty diapers while raccoons watched you from the dumpster.

>>	Anonymous Mon Feb 16 23:31:44 2015 No.6241053 >>6241019 Do OP's results strengthen the possibility that it's simply a troll video?

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:32:20 2015 No.6241055 >>6241043 See>>6241051

>>	Anonymous Mon Feb 16 23:32:22 2015 No.6241056 >>6241051 >while raccoons watched you from the dumpster ominous

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:33:21 2015 No.6241057 >>6241053 I'm going to have to say YES. Either that or she's grossly mentally deficient.

>>	Anonymous Mon Feb 16 23:35:17 2015 No.6241063 >>6241057 OP. You only hate it because you got rid of all of the taste. Then drank it for no apparent reason.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:36:04 2015 No.6241065 >>6241025 I had a small choking accident after I took a bit and chased it with the shot.

>>	Anonymous Mon Feb 16 23:36:10 2015 No.6241067 >>6241055 lies. or you have literally never eaten Chef Boyardee.

>>	Anonymous Mon Feb 16 23:37:07 2015 No.6241068 >>6241057 After checking the recipes on her blog, I don't think she's trolling.

>>	Anonymous Mon Feb 16 23:37:21 2015 No.6241069 >>6240849 underrated post

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:37:35 2015 No.6241070 >>6241063 If you're so sure about that, by all means, MAKE IT. PLEASE. And be sure to follow her directions to the letter.

>>	Anonymous Mon Feb 16 23:37:50 2015 No.6241072 Awesome thread, OP. This 'taste' shit has me grinning

>>	Anonymous Mon Feb 16 23:38:11 2015 No.6241076 File: 787 KB, 480x360, 133278076.gif [View same] [iqdb] [saucenao] [google] >>6240996

>>	Anonymous Mon Feb 16 23:40:10 2015 No.6241085 >>6241070 dude you drank a glass full of cooking oil while trying to fuck up a recipe for tomato sauce from a random. your opinions are irrelevant at this point.

Poor Bastard !PqGduW4jbM Mon Feb 16 23:41:01 2015 No.6241088

>>6241067
>>6241043
I don't understand the outrage over the comparison to Chef Boyardee. That's the closest thing I could compare it too. It has NO FLAVOR. Just like Chef Boyardee. It's a smooth, flavorless, oily as fuck sauce with no redeeming qualities whatsoever. If anything, Chef Boyardee is BETTER than this. At least that canned shit isn't oily as fuck.

>>	Anonymous Mon Feb 16 23:41:19 2015 No.6241089 File: 977 KB, 500x240, giphy-3.gif [View same] [iqdb] [saucenao] [google] >>6240996

>>	Anonymous Mon Feb 16 23:42:23 2015 No.6241091 >>6241070 I make this recipe every week. I've never been healthier, of served better food to my family.

>>	Anonymous Mon Feb 16 23:42:24 2015 No.6241092 >>6241072 New ebin maymay

Anonymous Mon Feb 16 23:46:01 2015 No.6241101

>>6241068

I agree. Her blog looks like aids but it seems like she legit thinks she has a bunch of solid Italian themed recipes.

GJ OP. That was almost as horrific as that dude who ate the sugary ramen bowl with all the frosting and chocolate sauce.

Marie has blessed us all with her magic in the kitchen.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:46:43 2015 No.6241104 >>6241085 "dude", this was for entertainment and semi-informational purposes only. If you don't like the results, feel free to make it yourself. IDGAF

>>	Anonymous Mon Feb 16 23:48:08 2015 No.6241109 >>6241104 Don't worry, OP. Fuck them, you did God's work.

>>	Anonymous Mon Feb 16 23:48:44 2015 No.6241115 >>6241085 OP did it all in the name of science and the pursuit of taste though.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:48:46 2015 No.6241116 I'm going to go reward myself with a nice clean salad and a fucking big beer. Fucking fuck, that was bad.....

>>	Anonymous Mon Feb 16 23:49:37 2015 No.6241119 >>6241116 Reward yourself with all the beer. It's going to take a lot of drunk to forget what you just did.

>>	Anonymous Mon Feb 16 23:49:51 2015 No.6241120 >>6241116 Make a little dressing with taste & vinegar

>>	Anonymous Mon Feb 16 23:50:07 2015 No.6241122 >>6241068 Where's her blog?

>>	Anonymous Mon Feb 16 23:50:08 2015 No.6241123 >>6241116 Make sure to put some... sauce in the salad :<) :<) :<)

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:51:56 2015 No.6241134 >>6241119 You ain't fucking kidding.

>>	Anonymous Mon Feb 16 23:52:16 2015 No.6241136 >>6241088 chef boyardee has a very distinct flavor that is composed of a tomato sauce plus parmesan cheese. It's a thing. if you never had any that's fine but pretending that something like this is like that is just stupid

>>	Anonymous Mon Feb 16 23:52:43 2015 No.6241137 >>6241120 >taste and vinegar Oh fuck, my sides..

>>	Anonymous Mon Feb 16 23:52:54 2015 No.6241138 >>6241136 Chef Boyardee is good junk food.

>>	Poor Bastard !PqGduW4jbM Mon Feb 16 23:52:56 2015 No.6241139 If someone else wants to try and save this thread, feel free. I can't think about it anymore.

>>	Anonymous Mon Feb 16 23:53:06 2015 No.6241141 >>6241136 Youre just jealous of based OP

>>	Anonymous Mon Feb 16 23:54:13 2015 No.6241146 Has someone capped the thread? It seems worthy of it.

>>	Anonymous Mon Feb 16 23:55:25 2015 No.6241151 >>6241139 We all know you are a liar now tho. >it's like chef boyardee >nothing like beefaroni >you absolute bastard >i wanted beefaroni

>>	Anonymous Mon Feb 16 23:55:49 2015 No.6241152 >>6241136 Why are you getting so butthurt about Chef Boyardee? Do you eat it daily or something??

>>	Anonymous Mon Feb 16 23:57:21 2015 No.6241155 >>6241122 homemadeitaliancuisine.blog [remove] spot.com

>>	Anonymous Tue Feb 17 00:00:07 2015 No.6241164 >>6241122 It thinks her blog site is spam but it's linked in her other video: https://www.youtube.com/watch?v=6FiRjxaNTWM It's all from 2011 and 2012 though so she's probably unaware with her newfound fame.

>>	Anonymous Tue Feb 17 00:00:57 2015 No.6241165 >>6241152 >Implying Ettore hasn't rose from the grave and decided to spend his time defending his produck on /ck/.

>>	Anonymous Tue Feb 17 00:01:16 2015 No.6241167 >>6241152 Arguing about extremely specific trivialities on an Indonesian shadow puppet forum is a privilege that my ancestors fought and died for.

>>	Anonymous Tue Feb 17 00:03:11 2015 No.6241171 File: 715 KB, 1280x720, in a far-off universe, marie gets her own cooking show....jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Feb 17 00:04:03 2015 No.6241173 >>6241155 She must be trolling, this shit is ridiculous.

>>	Anonymous Tue Feb 17 00:04:43 2015 No.6241174 Why does Australia get all the good threads?

>>	Anonymous Tue Feb 17 00:11:22 2015 No.6241186 >>6241155 Aactually a lot of it doesn't seem that bad. Maybe were all a bunch of pretentious fucks who don't know what good honest food is anymore

>>	Anonymous Tue Feb 17 00:18:01 2015 No.6241205 >>6241171 Kek

>>	Anonymous Tue Feb 17 00:27:07 2015 No.6241227 File: 3.78 MB, 472x10000, Marie's Goddamn Tomato Sauce from Italy.jpg [View same] [iqdb] [saucenao] [google] >>6241146

>>	Anonymous Tue Feb 17 00:36:09 2015 No.6241253 >>6241186 >Punch Recipe >6501mL punch total >75mL ethanol (4.2 standard drinks) >Serving Size 15-20 Gonna need more than 1.2% abv. for her guests to enjoy her cooking. How is this even authentic Italian?

>>	Anonymous Tue Feb 17 00:42:06 2015 No.6241269 File: 3.66 MB, 1250x6482, Marie's Goddamn Tomato Sauce from Italy.jpg [View same] [iqdb] [saucenao] [google] >>6241227 Fuck, this turned out a bit blurry. Here's an alternative.

>>	Anonymous Tue Feb 17 00:58:09 2015 No.6241311 >>6241269 Dude. You are fucking awesome.

>>	Anonymous Tue Feb 17 02:06:06 2015 No.6241460 >>6241269 Heh, fucking saved. Thanks for that, since OP has disappeared. Is he dead?

>>	Anonymous Tue Feb 17 02:23:31 2015 No.6241501 >>6241460 too much taste for him to handle

>>	Anonymous Tue Feb 17 06:28:33 2015 No.6241810 >>6240380 Underrated post

>>	Anonymous Tue Feb 17 08:05:34 2015 No.6241909 >>6241152 Saying this tasted like chef boyardee is approximately like saying two peices of bread taste like a peanut butter sandwich when you didnt use any peanut butter. Its clearly a lie.

>>	Lumen !iiSURE90Gg Tue Feb 17 10:30:52 2015 No.6242033 >>6241909 Shut the fuck up, faggot. Do you work for them or something?

>>	Anonymous Tue Feb 17 10:59:17 2015 No.6242106 >>6242033 you enjoy buffalo chicken dip, asshole. You have no right to comment on good taste or cooking ever again

>>	Anonymous Tue Feb 17 11:05:12 2015 No.6242126 >>6242106 There's nothing wrong with buffalo dip except that it will stop your heart.

>>	Anonymous Tue Feb 17 11:07:49 2015 No.6242129 >>6242126 It's the plebbiest flyover garbage Amerilard food possible. It's not even food, it's mixed industrial byproducts that aren't technically poisonous

>>	Lumen !iiSURE90Gg Tue Feb 17 11:09:54 2015 No.6242132 >>6242129 >cream cheese >chicken >blue cheese >hot sauce Which of these is an industrial byproduct? It's a perfectly acceptable super bowl food.

>>	Anonymous Tue Feb 17 11:10:08 2015 No.6242134 >>6242129 >mixed industrial byproducts that aren't technically poisonous It's chicken, cheese, and hot sauce. >flyover garbage This sort of thing is eaten all over America, you're misusing the term flyover.

>>	Anonymous Tue Feb 17 11:20:03 2015 No.6242156 >>6242132 why so defensive? Ashamed to be called out on your garbage food tastes? It's a bowl of fat fake shit made by megacorps tricking you into thinking its real food It's not even good. it's just scoops of spicy cheese mud

>>	Anonymous Tue Feb 17 11:25:07 2015 No.6242165 >>6241269 nice, saved. thanks anon.

>>	Lumen !iiSURE90Gg Tue Feb 17 11:40:18 2015 No.6242188 >>6242156 bait/10

>>	Anonymous Tue Feb 17 11:47:31 2015 No.6242201 File: 222 KB, 1240x786, 1374774213790.jpg [View same] [iqdb] [saucenao] [google] >>6242188

>>	Lumen !iiSURE90Gg Tue Feb 17 11:48:01 2015 No.6242202 >>6242201 This is why I never post with my trip.

>>	Anonymous Tue Feb 17 15:30:48 2015 No.6242721 File: 100 KB, 640x426, laughter.jpg [View same] [iqdb] [saucenao] [google] >>6240472 >approximately >using a measuring cup my body is ready for the rest of this thread

>>	Anonymous Tue Feb 17 15:44:40 2015 No.6242747 File: 859 KB, 280x206, 3831020-9212179855-BYw8g.gif [View same] [iqdb] [saucenao] [google] >>6241032 >not recycling

>>	Anonymous Tue Feb 17 15:49:51 2015 No.6242765 File: 145 KB, 610x334, MTcq1HY.png [View same] [iqdb] [saucenao] [google] >>6242747 >recycling food It's called compost, ya dingus.

Poor Bastard !PqGduW4jbM Tue Feb 17 16:04:19 2015 No.6242793

>>6242747
Actually, I don't have to separate my recycling. The city I live in has one of the best recycle centers in the country, and they recycle everything that comes in the garbage. You put everything in one bin and it all gets recycled by the city.

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/ck/ - Food & Cooking