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KOTEX GOD OF BLOOD posted:i know you mean this as a joke, but i am dead serious when i say i would gently caress and cum in that sludgy mass of carb, cheese, and tomato 
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Apr 20, 2021 05:05
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| # ? May 24, 2024 16:33 |
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Buddy, they won't even let me gently caress it
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Apr 20, 2021 05:22
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KOTEX GOD OF BLOOD posted:i know you mean this as a joke, but i am dead serious when i say i would gently caress and cum in that sludgy mass of carb, cheese, and tomato Well now I’m game for a bite
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Apr 20, 2021 06:43
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KOTEX GOD OF BLOOD posted:i know you mean this as a joke, but i am dead serious when i say i would gently caress and cum in that sludgy mass of carb, cheese, and tomato
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Apr 20, 2021 06:51
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zojirushi is priced and based upon the assumption that you have rice for 2.9 meals a day, many of the features are useless without because theyre to keep rice warm and moist for the next meal which you are assumed to be havin rice for. get the cheapo lovely ones they have on sale for like 20 bux on costco, thats what you want if you eat rice 1/month
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Apr 20, 2021 07:08
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If you have a pressure cooker you can use that too. I’ve eaten a lot more brown rice since cooking time went to 15 min from 45.
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Apr 20, 2021 07:29
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KOTEX GOD OF BLOOD posted:i know you mean this as a joke, but i am dead serious when i say i would gently caress and cum in that sludgy mass of carb, cheese, and tomato And there was me about to post 'she forgot to add bechamel'
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Apr 20, 2021 07:40
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Yeah if you don’t need a Zoji, then get an Aroma rice cooker and be perfectly happy. Aroma Housewares 2-8-Cups (Cooked) Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, 8 Cup, Silver https://www.amazon.com/dp/B007WQ9YNO/
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Apr 20, 2021 13:07
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A little late to tag onto the kitchen design chat and not quite thread appropriate but: I just bought a house that has relatively limited cabinet space (compared to my beautiful overkill of a kitchen in my last apartment) but it does have a large laundry closet near the kitchen I'm using as a pantry. Since unpacking quickly and just shoving everything in the first place I saw I've been trying to figure out the balance of what to store in the kitchen and what to store in the pantry. Right now it's like cookware, dinnerware, and a random selection of pantry goods (including the big bottles of soy, mirin, etc) squirreled away in different areas of the kitchen, large appliances on some wire shelves near the kitchen, and then everything else crammed into the pantry. While I will eventually reach some equilibrium over time, for folks who take a systematic approach to kitchen storage:how do you approach arranging your kitchen and storage? EDIT: for more on topic content, I can recommend the anova combi oven for its durability. Turns out it can survive being stolen from your moving trunk, getting dumped into a nearby ditch and then rained on and still power on! captkirk fucked around with this message at 13:21 on Apr 20, 2021 |
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Apr 20, 2021 13:12
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bob dobbs is dead posted:zojirushi is priced and based upon the assumption that you have rice for 2.9 meals a day, many of the features are useless without because theyre to keep rice warm and moist for the next meal which you are assumed to be havin rice for. get the cheapo lovely ones they have on sale for like 20 bux on costco, thats what you want if you eat rice 1/month i eat rice for 2 meals a day (sometimes 3) and my zojirushi keeps the rice at a constant 150 deg and very moist for three days
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Apr 20, 2021 14:52
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Vim Fuego posted:What's a good springform pan for lasagna? Calling this cursed is a bit of a stretch. It's just pasta, cheese and sauce, kinda smart to make it this way honestly. Put this on a chef tiktok with some high quality ingredients and the same people making yuck face emojis would be calling this brilliant and refined.
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Apr 20, 2021 15:52
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Verisimilidude posted:Calling this cursed is a bit of a stretch. It's just pasta, cheese and sauce, kinda smart to make it this way honestly. Put this on a chef tiktok with some high quality ingredients and the same people making yuck face emojis would be calling this brilliant and refined. yeah this is fine and certainly better than buying a frozen pasta bake and shoving it in the oven. snobs just snobbin'.
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Apr 20, 2021 16:04
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As someone who doesn't make cheesy pasta dishes very often, I think what bothers me is just how much of it is cheese. Maybe it's not a meaningfully different amount than lasagna in reality, but I feel kind of sick thinking about it. It probably can't taste bad given the ingredients used.
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Apr 20, 2021 21:51
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abrosheen posted:As someone who doesn't make cheesy pasta dishes very often, I think what bothers me is just how much of it is cheese. Maybe it's not a meaningfully different amount than lasagna in reality, but I feel kind of sick thinking about it. It probably can't taste bad given the ingredients used. As someone who has eaten an entire block of cheese by itself on more than one occasion, you're overthinking it. Looks delicious.
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Apr 20, 2021 22:06
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KillHour posted:As someone who has eaten an entire block of cheese by itself on more than one occasion, you're overthinking it. Looks delicious. this also the problem is solved by just eating a small portion
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Apr 20, 2021 22:45
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The most unsettling part is seeing that dish made by someone that skinny.
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Apr 21, 2021 05:26
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Stringent posted:The most unsettling part is seeing that dish made by someone that skinny. let's not start equating/comparing cooking and body size in any fashion thanks
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Apr 21, 2021 14:17
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Show me their coronary arteries let's make some conclusions
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Apr 21, 2021 14:23
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i would eat the springform lasagna
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Apr 21, 2021 14:25
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mediaphage posted:let's not start equating/comparing cooking and body size in any fashion thanks gently caress that, that lady looks like she's as old as me and i gained a pound just watching the drat video
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Apr 21, 2021 14:39
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I’m fine with a pasta bake but half a stick of string cheese per single noodle is a bad ratio.
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Apr 21, 2021 15:00
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Chemmy posted:I’m fine with a pasta bake but half a stick of string cheese per single noodle is a bad ratio. Should be polenta right?
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Apr 21, 2021 15:54
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Chemmy posted:I’m fine with a pasta bake but half a stick of string cheese per single noodle is a bad ratio. Maybe you're not working with a big enough noodle. *User was put on probation for this post*
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Apr 21, 2021 15:57
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It's not far from manicotti or the dozens of similar pasta bake dishes, so it's not like it's a bad idea but string cheese, pre-grated and a jar of sauce are let downs when it wouldn't be hard to pack 'em with ricotta and top with sugo + pecorino. That and she's wearing a hat indoors 
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Apr 21, 2021 16:17
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String cheese isn't necessarily the no-no you would think. In a lot of areas it may be the only consistent source for whole milk, low moisture mozzarella that isn't pre-shredded and covered in starch.
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Apr 21, 2021 17:22
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Murgos posted:String cheese isn't necessarily the no-no you would think. Yeah but she uses that stuff in the recipe as well lmao
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Apr 21, 2021 17:25
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People in this thread have the weirdest hangups about absolutely mundane, innocuous things
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Apr 21, 2021 17:36
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It looks like something I would crave when stoned. Change the ingredients to higher quality cheese and add some spinach and I might even make it this weekend, get stoned, and eat too much of it. I could see my aunt making this in southern Illinois and calling it an Italian Casserole.
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Apr 21, 2021 18:25
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I'm just not a fan of the red sauce/pasta/lots of cheese Italian food that's so popular in America. Is that Southern Italian? It just doesn't do anything for me. Maybe because spaghetti with meat sauce was a staple growing up, not because we necessarily liked it that much but because we were poor and it was cheap to make.
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Apr 21, 2021 18:30
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I thought I didn't like Italian red sauce but then we braised some lamb shanks last weekend in tomato, garlic, rosemary, carrots, celery, and red wine. And that sauce was divine. Sprinkled with minced raw garlic, lemon zest, and chopped parsley before serving.
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Apr 21, 2021 18:33
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Stringent posted:gently caress that, that lady looks like she's as old as me and i gained a pound just watching the drat video  don't eat half of it and you're fine christ. i eat an absurd amount of skim mozzarella and i doubt you're younger than i ampeople who aren't overweight like rich food too. it's such a dumb thing to comment on Flash Gordon Ramsay posted:I'm just not a fan of the red sauce/pasta/lots of cheese Italian food that's so popular in America. Is that Southern Italian? it's to southern italian what tex mex is to northern mexican, i think, in that it's definitely a play off of that sort of cuisine. while southern italy didn't exclusively drive the italian american immigration movement, it is the origin of a lot of it.
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Apr 21, 2021 18:38
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I was going to say there's a dish popular in northern italy that is very similar called pasticcio until I checked and they copied it from the greek pastitsio but yeah there are a lot of southern dishes that are basically that, from penne alla norma to lasagne.
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Apr 21, 2021 18:55
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The biggest difference that I find between what Americanized Italian and Southern Italian cooking is the quantities. Americans seem to want everything just soaking in sauce and I cannot fathom that when I sit down to my family's lasagne or pasta. There is, however, 10000% more red sauce than most of the rest of Italy. You also get the best fish dishes from the south though so whatever.StarkingBarfish posted:I was going to say there's a dish popular in northern italy that is very similar called pasticcio until I checked and they copied it from the greek pastitsio You could also be thinking of Timballo/Timpano which is pasta baked in pasta. Robviously fucked around with this message at 20:02 on Apr 21, 2021 |
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Apr 21, 2021 19:58
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Nah, I know the timpano/timballo, Pasticcio is legit common in northern italy and fits the description, I just didn't realise it it was greek
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Apr 21, 2021 20:17
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i just don't really care for baked Italian pasta dishes except lasagna ¯\_(ツ)_/¯
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Apr 21, 2021 20:18
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I love carbs and meat sauces so sign me the gently caress up for all the Italian artery cloggers, TYVM. What thread was this again?
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Apr 22, 2021 06:26
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i dunno, I was just asking about springforms
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Apr 22, 2021 06:35
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Vim Fuego posted:i dunno, I was just asking about springforms Oh hey, I heard somewhere you could make a lasagne in one of those.
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Apr 22, 2021 06:42
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lately i’ve been doing lasagna in a loaf pan lined with parchment.
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Apr 22, 2021 13:14
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That's not lasagna that's a pie or pastaloaf
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Apr 22, 2021 15:31
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