Linguine à la anon: with marinara from a local Italian deli, cheese and parsley sausage from the same deli, smoked mozzarella, dashed with garlic Tabasco and garnished with pepperoncini.
molto benne, grazie chef
>>21789109presentation's messy and the cheese could stand a bit more melting but good job overall. haven't tried that hot sauce, is it easy to find?
>>21789109I have to say I've never understood the point of "garnishes". What do you do with a pepper in this case? Just eat it? What's the point?
>>21789109why did you cut up an anon?
>>21789150
>>21789109Grim
didn't even make the marinara baka
>>21789109jesus christ i've never seen a more grey sausage in my whole life
>>21789273Well, if it were pink, that would be problematic.
This looks terrible
>>21789109Gotta love how this retard is trying so hard to make this basic shit sound fancy. Poor people love doing that
>>21789339Meat is a luxury
>>21789125Yeah, my main problem with all this is that there’s nothing really binding it together. There’s very little sauce, very little cheese, the meat looks like it’s free to just sort of roll around. Not a very cohesive dish. I would say add either more sauce or more cheese or both.
>>21789281it's supposed to look like this, the four on the left
>>21789472Why are you comparing the outside of a sausage with the inside of a different sausage?
>>21789109>Linguine à la anon:Surely it's à l'anon?
>>21789109Why would you put hot sauce on pasta?
>>21790454Depends which trailer park you live in.
>>21789109Your ancestors smile upon you
>>21789109>>Linguine à la anonkek>>21789113kekThis truly is the funniest board.
>>21790454Why wouldn’t you?
