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/ck/ - Food & Cooking

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8476892 No.8476892[DELETED]  [Reply] [Original]

Hi, I'm an Italian Chef. Ask me anything!

>> No.8476901 [DELETED] 

>>8476892
Hey their Friendo, thanks for dropping by!

What region of Italian food is your specialty and where is your restaurant located?

Stay Kool you Kool Kat :) !

-Chef Lightning

>> No.8476910

>>8476901
Sicilian
LA

>> No.8476917

>>8476892
What kind of food do you "cook" you fucking faggot wop

>> No.8476918 [DELETED] 

>>8476910
I took the time to give you a nice reply and such and get to know you.

Don't you think it would be a FRIENDO gesture if you did the same, friendo! :) ?

-Chef Lightning

>> No.8476928

>>8476918
I gave you a nice reply too.

>>8476917
All kinds of Italian food.

>> No.8476933

What are your thoughts on 'go 'za?

>> No.8476938

>>8476933
I like Chicago deep dish pizza

>> No.8477066
File: 83 KB, 562x629, chef.jpg [View same] [iqdb] [saucenao] [google]
8477066

>>8476892
WA LA

>> No.8477077

>>8476892
pls gibs best way to cook chicken cutlet for chicken parmesan dish

>> No.8477097

>>8477077
Ok give me a second I'm busy

>> No.8477129

>>8476892
Are Chicken Francaise, Marsala and Picatta actual italian food or just italian-american memes

>> No.8477147

MAMA MIA LUIGI THATA SPAGHETTI ISA SOA SPICYYY

>> No.8477150

>>8476892
How do i make a three cheese blend for my favorite pizza?

>> No.8477191

>>8477129
Not memes

>>8477147
Ok

>>8477150
Mozzarella provolone

>> No.8477266

Any more questions

>> No.8477974

>>8476892
you ever get molested in your catholic churth? Why do you hate philosophical developments?

>> No.8477984

>>8476892
Favourite pasta brand/durum?
Thoughts on the authenticity debate?
What would you marinade goat chops with?

>> No.8477991
File: 24 KB, 306x480, 1478892656452.jpg [View same] [iqdb] [saucenao] [google]
8477991

>> No.8477999
File: 12 KB, 250x145, 250px-McD-McChicken.jpg [View same] [iqdb] [saucenao] [google]
8477999

There was this other fraud chef who told me that he didn't know the answer.

Is it the best fast food sandwich?

>> No.8478057

>>8477266
Nigga how do i male the outer layer of cannolo siciliano, can do the cream but the brown layer gets soft too fast and no bubbles

>> No.8478065

How do I make a godly meatball?

>> No.8478067

>>8478065
Just lika mama used to?

>> No.8478196

>>8477974
Stop

>>8477984
Angel hair
No thoughts
Family secret

>>8477991
Ok

>>8477999
No

>>8478057
You should know this

>>8478065
Family secret

>>8478067
Family secret

>> No.8478211

>>8478196
>Family secret.

Bravo...! Ita is i. Nonna. I going on the internet to testa you. See if you givaway de family tradiciones.

>> No.8478215

>>8478211
My Nonna is dead

>> No.8478217

>>8476892

Owning the DVD boxset of The Sopranos and watching The Godfather doesn't make you an Italian chef.

>> No.8478218

>>8476892
Italian from Italy or "My great great grandfather once watched The Godfather so I'm 3/49ths Italian"

>> No.8478219

>>8478217
I am an Italian chef.

>> No.8478220

>>8478218
I'm from Italy

>> No.8478221

>>8477129
>Chicken Francaise
> Italien dish

>> No.8478222

>>8478219
Useless nigger

>> No.8478225

>>8478219

You live in LA and all your answers are either vague as fuck or "faggotry secret" also the fact that you referred to spaghettini as angel hair means you're a total fucking faggot and about as Italian as a jar of Prego.

>> No.8478226

>>8478220
Then why are you cooking American Italian nonsense?

>> No.8478227
File: 320 KB, 467x516, 1483605437594.png [View same] [iqdb] [saucenao] [google]
8478227

How do you cook proper Tagliatelle ? I usually just cook them in boiling salted water. Any tips ?

>> No.8478237

>>8478221
Ok

>>8478222
Not true

>>8478225
Not true

>>8478226
I'm not

>>8478227
I do that too. No tips.

>> No.8478245

>>8476892

>> No.8478247

>>8476892
Bork....bork bork

>> No.8478254

>>8478247
Excuse me

>> No.8478264

When i make fresh spaghetti. I bundle the pasta after each sheet is cut like in the cooking shows. But it usually gets all curly by the time i boil it how do i avoid that.

>> No.8478268

>>8478254
Bork......Bork bork bork

>> No.8478272

>>8478264
Do not bundle them in such a curly fashion.

>>8478268
Haha why are you acting like a dog?

>> No.8478281

>>8477999

that's not a Chick-Fil-A spicy deluxe, so no

Also, checked

>> No.8478488
File: 16 KB, 192x220, bork.jpg [View same] [iqdb] [saucenao] [google]
8478488

>>8478272
Bork Bork!

>> No.8478840

How often do you talk to your mother on the phone per day?

>> No.8478846

>>8478488
He's an Italian chef stupid. He doesn't speak Swedish and has no idea what you're trying to say.

>> No.8479138
File: 34 KB, 540x720, Swedish-Chef.jpg [View same] [iqdb] [saucenao] [google]
8479138

>>8478846
Bork......bork :-(

>> No.8479166

>>8476892
Why are guineas so hairy?

>> No.8479175

>literally the same exact reply patterns as the American "chef" from a couple days ago
Oh wow it really is a bot.
That or someone who needs serious mental help.

>> No.8479176

How is the pay at Olive Garden?

>> No.8479205

>>8478281
Ok

>>8478488
Stop

>>8478840
She's dead

>>8478846
What

>>8479138
Stop

>>8479166
Stop

>>8479175
Not true

>>8479176
I don't work there.

>> No.8479207

Do you work for Don Corleonne?

>> No.8479212

>>8479207
No

>> No.8479223

>>8479212
Bullshit, you must be the dude that do the thing, when the Don Capo push the bottom. Whats the word? Soldaat?

>> No.8479226

>>8479205
>responds with his trademark "Not true"
Your next line will be "Stop"

>> No.8479232

>>8479223
What are you saying

>>8479226
No

>> No.8479236

>>8479175
>>literally the same exact reply patterns as the American "chef" from a couple days ago
yep...

>> No.8479237

>>8479232
>What Are You Saying?


t. antonio candreva

>> No.8479357

>>8476892
Alright, what's a relatively unknown but delicious italian meal you could give a recipe for?
Favourite restaurant in the old country?
What do you like to drink?

>> No.8479366

>>8479236
No

>>8479237
Ok

>>8479357
I'll reply later I'm busy right now

>> No.8479519

Any more questions

>> No.8479560

are all Italian chefs cunts?

>No

then what sets you apart from them?

>> No.8479574

>>8479560
Not nice

>> No.8479582

>>8479519
chi è quel mona che bate la porta e ghiude urlando? dio cane

>> No.8479584

>>8479519
Reply you lazy excuse for a wank stain
Also where is there the best produce in It?

>> No.8479666

>>8479582
Ok

>>8479584
Ok

>> No.8479673
File: 25 KB, 250x250, sauce.jpg [View same] [iqdb] [saucenao] [google]
8479673

>>8476892
ur favorite recipe 4 homemade tomato sauce/pizza sauce?
id like to compare it 2 my own ^^

>> No.8479698

>>8479673
10 ripe tomatoes 2 tablespoons olive oil 2 tablespoons butter 1 onion, chopped 1 green bell pepper, chopped 2 carrots, chopped 4 cloves garlic, minced 1/4 cup chopped fresh basil 1/4 teaspoon Italian seasoning 1/4 cup Burgundy wine 1 bay leaf 2 stalks celery 2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

>> No.8479703

at what point does it go from being "beef" into being "italian beef"??

>> No.8479718

>>8479703
Ah yes I'm glad you brought this up

>> No.8479720

>>8479698
using...
>tablespoon
>cup

move along boys, not a real chef.

>> No.8479731

>>8479720
I am a real chef

>> No.8479821

>>8476910
>Sicilian
Do you put lemons on every single dish?

>> No.8479827

>>8479698
>carrots instead of sugar
My nigga.

>> No.8479902

what do you think of the mcchicken

>> No.8480275

Why is my pasta sauce always shit. It never sticks and doesn't have the correct tomato flavor. Sad!

>> No.8480337

>>8480275
tomatoes grown during the winter tend to be under-ripened. stick to buying san marzano from a decent cannery. they usually have a good tomato flavor, depending on the recipe you can decide to use them with the juice or not. not sure if you should get peeled or unpeeled.

also, make your sauce stick better by adding a ladle of pasta water to your sauce after boiling the pasta. should help starch it up a bit

t. americlap who knows more about french cooking but likes to make spagbol

>> No.8480368

>>8476892
is there a way to reheat cream based pasta later without it just being greasy

>> No.8480377

>>8480368
my mom usually adds a little more liquid since some probably evaporated out. milk or water, not sure which. it should re-emulsify if you simmer it, reheating it in a microwave will probably fuck it up