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/ck/ - Food & Cooking

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7938645 No.7938645 [Reply] [Original]

Are there any good toppings for pasta that don't require refrigeration?

>> No.7938657

olive oil

>> No.7938661

get those tiny cans of tomato paste

>> No.7938663

>>7938661

Is that stuff good? You just dump it straight on.

Also, are there any good seasonings to put on? Besides salt and garlic.

>> No.7938671

>>7938663
probably best to mix it with just a touch of water since its texture is a little off and in my opinion: a bit of pepper

>> No.7938694

Everything with sufficient water activity requires refrigeration once opened.

>> No.7938698

>>7938663
tomato paste is sweet goodness. Nectar of the gods. I love the stuff. simmer in water, add spices, and you got sauce.

>> No.7938711

>>7938694

Yeah that's why I'm asking what powders and seasonings are good.

>> No.7938715

>>7938711
Unhardened nut butters are good, but you need the right pasta shape

>> No.7938721

>>7938657
this and garlic, i.e. aglio e olio

>> No.7938722
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7938722

You could try powdered pasta sauses.

>> No.7938731

>>7938722

Good idea, thanks.

>> No.7938736
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7938736

>one onion and couple cloves a garlic
>slice thinly
>pan nice and hot
>fry with olive oil
>add sugar and rosemary
>caramelize
>take off heat
>add one egg on the pan and let it be for couple mins give it a stirrr
>mix with pasta

>> No.7938743

>>7938736
sugar and eggs BOTH need refrigeration

>> No.7938746

>>7938736

>anon makes a thread asking for food ideas for camping trip
>/ck/ gives him a restaurant-tier recipe

>> No.7938747
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7938747

>>7938722
The japanese make a bunch of these packaged sauces you can check for in your asian supermarket. Its not powdered though. You just dump the contents inside on cooked pasta. Some on amazon but like most things on there its kinda pricy.

https://www.amazon.com/Japanese-Spicy-Mentaiko-Spagetti-1-85-Ounce/dp/B001AY9GF0/ref=sr_1_1_a_it?ie=UTF8&qid=1470075628&sr=8-1&keywords=mentaiko

>> No.7938752
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7938752

>>7938657
This and
>>7938721
That
As well as:
Parm & pepper (Cacio e Pepe)
Capers & 'chovies
Artichoke hearts in oil
Roasted red peppers in oil
crushed red pepper
Fresh vegetables (spinach, tomatoes)
Fresh/dried herbs: oregano, sage, parsley
Fresh basil

Come on man. This isn't rocket surgery.

>> No.7938757
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7938757

>>7938743


No they don't you retard

>> No.7938759

>>7938752

I really really like this picture, can I save it?

>> No.7938760

>>7938757
>he doesn't refrigerate his salt

>> No.7938764
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7938764

>>7938752
And... I forgot the obvious: hard cheeses Parmesan, Romano, Asiago (Parm will last the longest).

>> No.7938808
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7938808

>>7938757
eurofag detected. in murica we hose down the eggs, this makes them extra clean, but removes a protective membrane which makes them less perishable. american eggs must be fridged, just like some Euromilk comes in bags and doesn't have to be.

>> No.7938903

>>7938764
You have to refrigerate cheese.

>> No.7938916

>>7938903

Wait, so cheese didn't exist until the refrigerator was invented? Wow. Here I was thinking that cheese had been made, stored, and shipped for thousands of years.

>> No.7938931

>>7938743
>sugar
>fridge
What the actual fuck

>> No.7938990

Garlic, basil, canned tomatoes. Cook.

Make a simple tomato sauce

>> No.7938996
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7938996

>>7938903

>> No.7941234
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7941234

>> No.7941594

>>7938752
>rocket surgery

>> No.7941601

>>7941594
That;s the joke... are you 8?

>> No.7941633

>>7938645
Any herbs, Oils, black pepper, etc.

Byt why would you lock yourself out of a great treat as I can give you endless possibilities as pasta toppings?

>> No.7941720

>>7938996
Most normal people keep their cheese in the fridge.

>> No.7941727

>>7941720
>I keep my cheese in the fridge because it lasts longer that way

>cheese MUST be keep in the fridge otherwise you can't even store it at all

Do you realize the difference between those two?

Of course we refrigerate cheese when we can. It lasts longer that way, and we have easy access to fridges, so why not do it? But to say that cheese MUST be refrigerated, like the earlier post claimed, is insane. The whole point of cheesemaking was to preserve milk back in the days before refrigerators existed. Its very purpose is storage of a perishable good without refrigeration.

>> No.7941728

>>7941727
I do, but then again, I'm not >>7938903

>> No.7941915

>>7938759
Me too! Save it, it's all yours my friend.