You’re making spaghetti and you realize that your dumb ass doesn’t have any kind of tomatoes, milk, or cream. What kind of sauce do you make?
>>21954229pesto
>>21954229All depends on what you have available. You can simply add butter and garlic with a protein. Its really good.
>>21954229>Fap in it>Add butter, pepper and saltProtein spaghettis
Alfredo
>>21954242Please tell me your cream-free milk-free Alfredo sauce recipe.
Oil, garlic, chilli flakes, herbs
>>21954243traditional alfredo is just butter and cheese with some pasta water
>>21954258What the fuck
>>21954229Butter, mayo, dump your spice rack in it.
>>21954269>mayoDon’t ever post here again you disgusting piece of shit.
>saves the dayliterally always have a stockpile of these
>>21954229Butter and white pepper, I often have it as a lunchtime snack.
>>21954229butter or olive oil, take your pick. with garlic, pepper and herbs.
>>21954258>traditional alfredodoesn't exist, my fat, retarded amico americano. Pasta e burro ≠ pasta alfredo >>21954260What the nothing. There's no such thing in Italy. We don't eat it. It's not our cuisine. And he's conflating two entirely different things into one dish, something anglos do fucking constantly with Italian cuisine. Every wonder why they add peas (and often also cream) to carbonara? This is why: https://www.youtube.com/watch?v=desqzikWtc0They conflate two different dishes and they do it all the fucking time.
>>21954274is your ass putting pasta on top of pasta
>>21954278you don't know what you're talking about>but i'm italiandoesn't matter
>>21954282yes, it works because there’s a lot of excess sauce in a can of ‘ghettios
>>21954278This is the problem with 'Italian cuisine' . . . . it's crap.Totally inflexible and can only be made as mamma used to make it - that why Brits and the French do it better. (Americans are crap at cooking so we just ignore them).Italian chefs just stick to rigid menus and that's why they fail compared to France or British interpretations, who experiment a little.
>>21954282yo dawg I heard you like pasta so we put pasta in your pasta
>>21954289You’re seriously talking up British cuisine lmao
>>21954278why do Italians have such disdain for alfredo sauce? like I know it’s not actually a thing in italy but it’s pretty good and I think it’s time you guys start eating it
You can make a halfway decent tomato sauce with just garlic, onions and tomatopaste
>>21954293>You’re seriously talking up British cuisine lmaoIgnore the silly memes, British chefs are actually pretty good.
>>21954278>Modern Fettuccine Alfredo was created by Alfredo Di Lelio in Rome in the early 20th century.>He cooked his first fettuccine al triplo burro ('fettuccine with triple butter' – later called fettuccine all'Alfredo>Recipes attributed to Di Lelio include only three ingredients: fettuccine, "young" Parmesan cheese and butter
>>21954296I said no kind of tomatoes. Tomato paste is a kind of tomato.
>>21954298Wkipedia/Ai scripts . . . ignored.
>>21954300is ketchup ok
>>21954297British chefs can’t even make a grilled cheese correctly.
>>21954301>wikipedia with sources? ignored>trust me bro? approvedgo shit into your own ass>>21954303>italians not even aware of their own foodtragic...
>>21954302Only green or purple ketchup. Blue and red is prohibited.
>>21954306>Only green or purple ketchup.thanks doc
>>21954304I'm sure Gordon made more money from you tube interactions than you make in a year.I have issues with Ramsay but he is not as stupid as kiddies on 4chan think he is.
>>21954305>wikipedia with sources? ignoredYesEvery single time.If only you knew.
>>21954319Thank you Gemini, how many prompts do I have left for the day?
>>21954305In addition to what I said here look at this >>21954319 it's more wikipedia rubbish made and edited by Americans and should be taken with a pinch of salt. Americans think they invented everything, even though people have been eating it for many years before hand. They even make up little stories about how and were it was invented. Many such cases.
>>21954338Obsessed
>>21954229Eat it with butter salt and pepper i guess
>>21954271>he doesn't mayo his 'skettiMany such cases. SAD!
>>21954229Peanut butter, soy, garlic, chili flakes. Garnish with crushed peanuts.
>>21954342Sketti is traditionally made with ketchup and butter
>>21954295No disdain. I quite like it, actually! But it's not ours any more than Chicago "Italian" beef and pepperoni are. It's not a thing in Italy. >>21954289Entirely untrue. As a living cuisine, we're adding things all the time but once a dish is codified, that's the dish. Think of it like classical vs jazz. >>21954298So not only is the restaurant serving pasta e burro (like I said) but it isn't even called pasta alfredo, isn't made the same way as pasta alfredo, isn't known as pasta alfredo and isn't eaten in Italy outside of tourist spots not frequented by Italians? Yeah. That totally makes it an Italian dish, you're absolutely right </sarcasm>>>21954338Anglos like to hyperforeignise everything because if a dish is an anglo invention, it will invariably be considered shit even though that's not actually fair. Alfredo sauce is one such example. They make up this foreign origin, conflating their dish with a plate of pasta with butter, and they insist that the two are one and the same when they very much are not.>>21954340Obesed.
>>21954363>So not only is the restaurant serving pasta e burro (like I said)it's triplo burro
>>21954229Make agliglio
>>21954363Wew, this anon is shitting his panties. Probably about to self harm. How effeminate.
>>21954282pasta + pasta = pastaproblem?
>>21954311What do you mean you don’t like the lamb sauce? Don’t you know how much more money I make on you tube than you?
>>21954229Butter. The answer is always butter. Butter makes everything better.
>>21954266Why would I listen to someone that makes greasy shit pasta?
>>21954266Abominable
>>21954240you can't just say that cum is proteins bro. in fact, there's hardly any proteins at all in it, look...
>>21954229I leave the noods in the collander, run to the store to pick some up, then toss it back briefly into hot water when I return and continue making spaghetti.
>>21954465the store is closed
>>21954458>3/4 tspIs that a cumshot for ants?
>>21954486that's an average cumshot
>>21954229carbonara!
>>21954489For ants?
>>21954229the original alfredo
>>21954278anal-retentive frocio
>>21954504no not for ants you silly, ants don't even eat cum... unlike your mom hahahahahaha*snort*
>>21954229It is absolute poor mode but it works:if you have some chicken stock literally just make the spaghetti with chicken stock (only to cover the spaghetti, the less liquied the better) and because of the starch of the spaghetti it turns creamy when its done.. then just add any protein you want or dont even add protein.
>>21954515also another poor mode:literally just add eggs and ketchup tastes shockingly good for some reason
>>21954229I almost always have some salsa in the cupboard, gonna try that.
>>21954229>EVOO, smoked pepper flakes, herbs de Provence, salt, pepper>optional: balsamic vinegar, capers, a bit of lemon zest, bacon, and an italian hard cheese>white wine, lemon, butter, garlic>anchovies mashed and mixed with Parmesan in EVOOthere are too many possibilities
>>21954278>They conflate two different dishesIt's just one dish though. Not our fault you italians are so poor that you can only afford to make half of it at a time.
>>21954550>made with different ingredients>same dish People like you are why Sprouts sell "macaroni" and "cheese" made of zucchini and potato starch, with no cheese or macaroni anywhere in sight.
>>21954229Cheese and baked beans. I know you snobs will hate this, but it is my favourite lazy meal.
>>21954577Honestly? I'd give it a go. It's basically cheesy beans on toast except in extruded-and-boiled form rather than yeast-risen-baked-sliced-and-baked-again form. What cheese we takin'?
>>21954577UK or US baked beans?
>>21954278>doesn't existcorrect. There is no "traditional italian" because it's all stolen or invented outside of italy
>>21954580I like cheddar.>>21954583UK
>>21954409>>21954438fpbp
>>21954586>cheddarGood lad.>>21954584Have you read either book? Strongly recommend you do before you bandy them about and show off how uninformed you are about the subject.He does Alex Haley levels of "research" to come to his "conclusions" that he already had before research even began. He's a charlatan making money off of the troll economy. He's cashing in on the fact that people these days get more engagement for being a rage-baiting idiot than for being right.
>>21954586That's pretty similar to some pasta dishes that use beans too
>>21954589spbp
>>21954635sponge pob bob ponge
>>21954266>>21954280Why do you talk like such a fag?
>>21954360>what if Candece Owens was Chinese
cacio e pepeaglio e oliobutter + maggizuccini
>>21954229mapo tofu noods
>>21954229smetana adn sugar or butter and sugar
>>21954383why is there a puddle of urine in that pan?
>>21954807Someone's never been to flavortown.
>>21954229Cover it in Ranch Dressing. The WD-40 of food.
>>21954807That's obviously oil, keep your pee fetish to yourself.
>>21954229butter, oil, black pepper, chili flakes. i often have jarred pesto in the fridge, so that (i use it with cream usually, but it's fine as is).
i do the hard way of "creamy" sauce where you emulsify the olive oil in the pan on med low by working the noodles in with gradual pasta water. you still get a sort of carbonara but without cream or eggs. i dont no what to use as a stabilizer though cause it will split if you leave it for too long which is why i only do it as a single dish serving
>>21954828oh right, eggs are the stabilizer, i reread the post. i thought he said no eggs as well.
>>21954229Butter, garlic, olive oil, dash of lemon juice
>>21954258Most people don't understand the power of starchy noodle-water
>>21954229Prison Pasta Sauce:>ketchup>chopped garlic>noodle water and/or pepperoni grease>salt and pepper>heat for 30 seconds in microwave
>>21954820Enjoy drinking oil soup.
>>21954912If you find yourself unable to eat something without slurping up every last drop, I think you need to seek help anon.
>>21954229Cacio e pepe>get a bit of pasta water>add cheese>add lotsa spaghetti>add pepper>wa la
>>21954927that's the poor man's way of doing it but actually making the real thing is apparently really tough
>>21954229Carbonara, obviously and who the fuck puts cream with pasta? milk? disgusting
>>21954942i tend not to add it cause it keeps better for the week
>>21954948>>21954942And you still posted the shittiest food on ck, cantcook brokie. Your pasta skills are non-existant.
>>21954942it has a tiny bit of milk and tomato paste in it and it gets reducedand noone is making a quick ragu, you moron
>>21954952its probably not but id still make it cause it settles meals for a few days easily. gotta really boil it down cause it doesnt have that milk/cream to mellow the acidity.
>>21954948You SUCK at cooking pasta. Good sauce should adhere nicely to the pasta and have a glossy sheen. Yours is just a greasy know nothing tastelet cantcook mess. Literal shit cooking.Now make up some retarded cooklet cope about what sauced pasta should actually look like.
>>21954952>It isn't Bologneae then [without milk]Yes it is. Bolognese di napoli/bolognese napoletana. It's an acceptable variant. >>21954958Yeah, bolognese di Napoli differs from its better-known cousin by using no tomato concentrate nor any dairy. >>21954964I can never get pasta or noodles to nest neatly like that : (
I will be so proud of the anons who do not engage keyfag
>>21954969Use long culinary tweezers or thinnish tongs. Grab a bunch of pasta and gently rotate the tongs using a spoon to kind form a neat bundle while removing short bits of pasta.
>>21954977I asked for cooklet cope and you delivered like such a good boy. Thanks, brokie.
>>21954977Looks disgustingly greasy. Wow you really suck at cooking.
>>21954973I've tried with chopsticks and i just can't plate it right. Kinda weird cuz I can do tornado eggs just fine : /
>>21954979>she trusts her Google results lmaoGoogle has been useless for ages, miss. I tried to Google it to find you a video but it kept "correcting" bolognese to ragù. I'll try to find it on libero or something hold on.
>>21954982You have to go horizontally first to organize the strands by length then put the chopsticks down onto the plate and swirl in a vertical position, gently lift the chopsticks out of the way.
>>21954984You post some of the worst looking food on ck and then have a meltdown and squeal about your moms car for 2 days after someone posts objectively better food than you.
>>21954988>oversauced greasy shit pasta>overcooked shitty fries>disgusting comboBrokie behavior. Your taste in pasta is legitimately worse than people who put ketchup in their tomato sauce. It's incredible just how shitty your cooking is.
>>21954229I go buy it, I start with the sauce anyways, who cooks the spaghetti before finishing the sauce?
>>21954998>mores lies from the brokieLol
>>21955003Probably your most embarrassing post to date, NPC brokie.
>>21955007>goyslop pizza>desperately attempting to prove to strangers on the internet he isn't poor. >Fails terribly at it.KEK. Cope more for me brokie.
>>21954985>>21954979https://crono.news/Y:2017/M:12/D:01/h:19/m:01/s:05/bolognese-napoletana/https://www.ricettasprint.it/anche-a-napoli-si-fa-la-pasta-alla-bolognese-ma-mica-la-solita-qui-non-ci-va-il-pomodoro-la-ricetta-e-della-nonna/https://acucinaemamma.blogspot.com/2011/08/la-bolognese-napoletana.htmlhttps://www.charmenapoli.it/sapori/ricette-cucina-tipica-tradizionale-napoletana-bolognese-napoletana/https://www.casalerario.it/ricette/bolognese-napoletana-non-potrete-piu-farne-a-meno/https://ricette-utenti.cookaround.com/bolognese-napoletana.htmlThere's also bolognese bianca (no tomato at all, besides the lack of milk; often includes peas) and bolognese di tonno (tinned tuna instead of beef; can be made white, with peas or red).
He's having another meltdown
>>21955021>huffs more copium>posts more shitty 0/10 foodYeah its a meltdown
>poorfag rambling intensifies
>>21955021You're very, very dumb, obese and American (IE dumb and obese).
>>21955057This
>>21955067>Smarter than you areClearly not, as exemplified by your abysmal reading comprehension abilities. Do try to do better, sweetie. I'm rooting for you.
>>21954278Shut up ciccio
>>21954933>>21954266Reddit spacing, ESL spelling, and ESL grammar. Need I say more?
>>21955172Well said and 100% true.
>>21954229Put some cooking sake in the water as you are cooking the spaghetti in place of having an actual sauce
>>21955204>I DO cooke bettere thane you THOUGHYou absolutely do not.
Aglio e olio
>>21955227If mom'skeysfag keeps repeating herself surely it will make it true! *burns another burger*
>>21954244this or caccio e pepe
>>21954229Carbonara if I've got eggs.Or red wine, garlic, herbs, and a little bit of beef gravy mix to thicken it.
>>21955416gay>>21954229use ketchup and butter also protip: lil bit of mustard
>>21954274Its also great to take with you to your 3rd grade class. No more nap time so you need good fuel.
>>21955432you can tell its an AI photo because there's not enough pubes in it
>>21954229
>>21955435why is the m silent?
>>21954229why are you cooking the pasta before starting the cooking process of the sauce?pasta:>10-15 mins.sauce:>45-60 mins.you don't know how to cook, do you?
>>21955636he did say he was a dumbass
>>21954274that sauce burns the roof of my mouth.
>>21955658You’re supposed to wait for it to cool you dumb ass.
>>21954937mix cream and pesto, it's fucking great, mate.
>>21955697anon, the sauce itself.it irritates my mouth.
>>21956070You’re allergic to something in it you fucking idiot.
>>219542292 egg yolks and 1 full egg, add a lot of pepper and pecorino or parmesan. Fry up bacon lardons, put it into the hot pasta and then your eggs and cheese off the heat. Congrats, carbonara.
>>21956111sometimes cheap tomato sauce is overly acidic. it has citric acid added. it could just be the acidity irritating their mouth.
>>21956120Add small amounts of baking soda to the sauce. Go slow and taste after each addition stops bubbling.
>>21954229pestobutterwinemisotahinigochujangcaramelized onionsgrated fresh tomato
>>21954229Crack the jar.Pour it in.Simple as.inb5 you didn't have one in your cupboard for this very reason
>>21954229Ketchup
>>21954229>what do you do if you don't have any kind of tomatoes>>21956282>>21956291>just add tomatoes bro
don't need morealso get your pantry in order, not even a tomato paste
>>21956320need cheese
>>21954229cum sauce
>>21956491You ever try cram sauce?
>>21954229One of- Alfredo. You just need butter and parmesan.- Carbonara. Egg, pecorino, bacon fat, pasta water..- Cacio e pepe. Pecorino, pasta water.- A sauce made of miso paste, peanut butter, sesame oil, soy sauce, chilli flakes, honey- Japanese curry
>>21954229Pesto, any kind. Green herb + oil + nut/seed is the baseAny variation of mac + cheese with butter. Like alfredoBell pepper sauce instead of tomatoEgg sauce with butter (like carbonara, cheese + bacon)Simple butter + garlic sauce (divine)Chickpea pasta, green pea pasta, A curry sauce would be edible but it's better than rice prob
>>21954260Cooklet
>>21954229>no matos, milk or creameggs/thread
>>21954229Butter, garlic powder, basil, and romano.
>>21956697At least he's not a tripfag. They're gayer than a bearded blowbang
