Starting with the Lawry's packet spaghetti sauce taste test inspired by >>22095185
I'm adding some stuff.
Thawed and partially cooked in the microwave on defrost.
onion
It wasn't thickening up too well. I looked at this other version and the only difference is you add 1/2 a cup less water for this one.
I guess it would help to add this.
Much better. It turns out you really do need the tomato product for this packet to work.
It got quite thick. And it tastes pretty good. Too sweet for my taste though.
The pasta is just right.
Hopefully it gets good reviews.
>>22098783YOU SLIGHTY UNDERCOOK THE NOODLES, THEN MIX THE SAUCE IN, YOU DONT JUST PUT IT ON TOP AAAAAAAAAAAAHHHHHHHHHHH
>>22098783One of the ingredients is "yeast extract" which is interesting, because a lot of people here are Vegemite to their Bolognese sauces, and in the UK they do the same with Marmite, they are also yeast extract.
>>22098808That is not true. I followed the directions.
Looks absolutely amazing OP. You must feel both gastronomically and emotionally well filled right about now aye
>>22098811Thanks, but I only tasted a spoonful of the sauce. I'll fill up on this next project.
That's the hatch chile cheese on there.
Folded in and melted with a Single on top.
>>22098783Espagueti? Mi favorito
>>22098806Only thing I’d add to make it nostalgic sauce packet pasta dinner is wonderbread slices with butter and garlic salt on top>>22098823Not a big fan of spaghet?
>>22098844It really should have been Kraft grated Parmesan from the shaker. Yes, garlic bread would have been a nice addition too.------ - - - - I like it but I'm laying off the carbs for a while. Over the last few months I'd reintroduced more and more bread and rice and pasta and even sugar into my diet and eventually I started putting on weight like I knew that I would. Can't have that.
>>22098809yeast extract is just a savory industrial additive. most of the time you see blank extract it's just powdered industrial savory enhancer.>>22098808actually in america you're allowed to cook however you want
>>22098783>Starting with the Lawry'sAnd you already fucked up the whole meal. There is a reason why it's the cheapest because it's dog shit. Imagine taking cooking tips from poor people.
>>22098783Cheap low quality ingredients will never produce decent food. You are a lazy piece of shit.
>>22098787Yikes. Are you actually retarded or just trolling?
>>22098783I will never take anyone seriously who buys ground beef in a tube. Hope you like meat glue and terrible texture and taste.
>>22098902You have no idea who you are addressing. This was just a goof. An experiment for fun.I usually make sauce from scratch. Also, it's NOT the cheapest. I also got the Safeway brand to compare, but as I've found this similar product to be too sweet I won't be making this again. I fucked up nothing. Everyone enjoyed the spaghetti with meat and mushroom sauce. Go fuck yourself.>>22098904You too.
>>22098905>>22098909You're trolling. There's nothing wrong with beef that comes in a tube. It's pure beef. And as per usual you cannot one-up me with a better kitchen, better thread, or superior food. Certainly you don't have the education, experience, or pure inborn talent that I was given.
Bacon
Scallions
Cream
Bleu cheese
Very decadent. Would have been great with roasted brussels sprouts. I'll make those tomorrow.
>>22100086reminds me of those redditors trying to epicly dismantle a post one by one but this time it’s just a raging autist born in 2015
>>22100140That poser is in his forties.
>>22099182Nooooooooooooooo
>>22100086kys virgin. OP made a decent effort here, unlike your sick trolljob
>>22098850Ah that sucks, seems like carb overload is what gets me too
>>22098808>THE NOODLES ARE ALREADY PERFECTLY SAUCED!!
Kids wanted pizza so I made pizza
>>22100292It's funny because Americans are cooklets so it's amusing watching this utter cooklet argue with the op cooklet. Almost like toddlers
>>22099182lmao seek help what the fuck are you even doing
>>22100642and again! screwed this up two days in a raw. tsk tsk.
>>22101271Nothing is screwed up. It's exactly what I wanted. It's perfect and there's not a damn thing you can say in opposition to that. I will tell YOU when I've screwed up. Hasn't happened yet this thread. But thanks for watching anyway.
im the OP from the other thread thanks for trying it, glad to hear you thought it was decent at least. It has pretty good flavor from a boxed product and in my opinion none of the jarred sauces can match even that expensive rao's sauce.
>>22100247Those pizzas look great
>>22098783LOL @ spaghetti seasoning mixLOL @ barilla>>22098787LOL @ cooking in synthetic plastic>>22098801LOL @ that faggy spatula>>22098803LOL @ the overcooked unsauced sketti>>22098828LOL @ the paper plate>22099182LOL shit’s simultaneously burned and undercookedHope that helps!
Just made some blueberry muffins. Still cooling down.
>>22101902Update. Just had one, very moist and delicious. My goal with them was to make a moister muffin after my last mexican ones were a little dry. The effort worked well.
Time for a big salad.
I've been getting this special romaine lately. It's pretty good.
Breaking out the Egg Pod (As Seen On TV) for some quick, perfect microwaved eggs.
I saw a kitchen tip somewhere a few years back about boiling the bacon in the pan before it renders. I'm going to see if there's anything to that.
It seems to be helping it to not curl up. But this is very thick also.
Flipped but it hasn't really browned.
I went to make a coffee and it got away from me. The heat was a bit higher than I'd thought. It's dark now. Just right.
The eggs are perfect at 6 1/2 minutes.
I didn't get tomatoes at the store last time. These are looking sad. But it's neat how that one is just air drying like that. I'm going to hide them in the back of the fridge again and check on their progress later.
This relic still works.
I should make a tiny batch of deviled eggs or enough egg salad for one sandwich with the remaining eggs.
An assortment of meats
Ham, turkey, ham, egg, bacon, salami, bleu cheese chunks off the wedge, Ken's bleu cheese dressing, scallions.
>>22101989Not really a big salad, friend.
>>22102010Seriously? It's an entire head of lettuce in a pie dish. It's certainly not a small salad.I guess it's true the song they sang: "You don't win friends with salad."
It's what's known as a "Chef's Salad" and this could possibly even qualify as a "Cobb Salad". I intended to add avocado but forgot. I ate the whole thing and it was amazing.
>>22102020I don't know, I'm just used a lot more veg in my salads. That looks like lettuce with egg and a selection of meats with a fuckload of dressing glooped on top.
>>22102024Yes, and it's big. I have mini sweet bell peppers and broccoli and cauliflower but I really prefer them cooked. It's like an Italian sub sandwich plus bacon and eggs in salad form. It was quite delicious. And I wouldn't call 1/4 cup of dressing a 'fuckload' for a salad that size. Once I mixed it up the yolks kind of clung to it and all the meat and it didn't provide the coverage I'd have liked for the lettuce. But I added some Tabasco and it was fine. I don't like it drenched in dressing. I should have added a splash of Italian, which I find blends well with bleu. I usually just eat Caesars so this was a nice excursion. But I did miss tomatoes.
>>22101989>>22102010>>22102020
bump
And after a quick shake of seasoning the meat has become a rotten color it should not be.
>>22102974why bother? you're just going to botch cooking it again.
>>22102999Your trolling is so weak and off-point. Nothing has ever been botched. There is absolutely no steak I could cook (because I'm me) that you would ever, ever approve of. So it's clear that you just post negative insults in bad faith. And that reflects more upon you than me. I can only assume it stems from the resentment that I eat a lot of nice foods and you don't. I pity you and your strange choice to keep making your irrelevant and disrespectful comments. I do not have it coming.
Bacon fat to start things off
Roasted brussels sprouts
>>22103105Nice mate looks proper scorched
>>22103105actually burnt, as predicted.
A meal fit for Bill Brasky.
>>22103113Thanks, it's just right.>>22103114haha, if it were any lighter you'd have claimed I "didn't get a good crust". At this point it's just interesting to see how you're going to futilely attempt to insult what I've cooked because I know it's coming.
>>22103116i'll never say that because you never don't incinerate your steaks lmao.
>>22103119You have strange ideas about the way things should be which don't line up with the opinions of chefs and other gourmets and culinarians. I know you're trying to be rebellious and it's subjective but most would just call you wrong. Someday you may purchase a steak of beef and learn how you like it cooked. And then with any luck you can achieve what you set out to just as I do. Good luck, little rookie.
>>22103115Ol' Brasky runs about 6'8, 315. I once saw him scissor kick Angela Lansbury.
>>22103144
Egg salad components
Half an Oroweat Sandwich Thin toasted very dark with Kraft Single.
Honey ham and egg salad
Smoked turkey and more egg salad.
And some "sides".
>>22103403cool paper plate bro
>>22103405Thanks. They're store brand but just as sturdy as Dixie for $1.00 less per hundred. I'm saving a penny on that plate, but that penny represents around 15%. And I'll probably use it again for something else before discarding it. Fully biodegradable. I wash enough dishes that I don't dirty one for a sandwich. And I built it well enough that no egg salad even fell off. The plate may suffer some salami stains and pickle juice damage, but I did shake them off pretty well.
I got a fleck of bone in one of the salami slices. I was layering though, going back-to-back eating two at a time, so I don't know if it was the regular Italian Dry or the reduced sodium one which contained it. Unlike the paper plates I didn't skimp on the salami. The only time I've ever had bone fragments have been in fast food burgers. Like that's happened probably ten times in my life. Which is one reason why I avoid them.
