I'm so good at cooking, I take the time to do things right
We're talking about 2.5 hours for this bowl of pasta here
If you paid $75 at a restaurant for these flavors you'd say it was reasonable
but I don't know how to plate so it always just looks like microwaved garbage
If I paid $75 I would expect more than just the flavor to be good.
For plating you probably shouldn't take a big steaming shit on top of your pasta.
you guys really like rigatoni
it's an extremely aesthetic pasta, but those who know know conchiglie is the best.
nothing aesthetic about rigatoni, I actually think they look like shit. tagliatelle makes everything look good and you don't look like an idiot because you use spaghetti for meat based sauces
If you only had spaghetti and really wanted meat sauce you would go and get a different shape of pasta, or forego your meaty desires? You sound gay.
in no way should that take 2.5 hours. you must be unbearably slow.
The sauce is ready when it's ready, need to treat the meat slowly so it can get gelatinous and not dry out
Doesn't look like $75 worth of ingredients to me.
Restaurants charge like $15-$20 for pasta around here.
About $7 of ingredients in that plate
If you have the facilities (over/toaster oven, stove, pots and pants), it is usually more economical to make food at home.
>doesn't look like $75 worth of ingredients to me
Why do retards always say shit like this? Did OP say it was $75 worth of ingredients? No, you fucking retard. That said, I don't even have to taste OP's dish to know that it isn't as good as he seems to think. Not only is he clueless about restaurant prices (i.e. doesn't go out and eat real food prepared by professionals and is therefore lacking any frame of reference), but his poor presentation only highlights is lack of cooking experience. It's simply not possible to have the skills to cook a small bowl of pasta that tastes like $75 and yet have such shitty technique.
1 get a plate
2 put food on the plate
3 use a rag/paper towel to wipe messy parts on the plate
4 give the food some color contrast by topping with some herbs, vegetables, or fruit slices
5 wa la
for bonus points use a warm plate for hot food and cold plate for cold food
Get plates that have a bowl in the center but is flat like a plate as you go further out. Risotto plates or something similar. Will automatically up any dish you put in it, especially pasta dishes.
This for the rest.
For me it's room temperature plates for a neutral canvas. Let the food decide if it wants to be hot or cold, not the plate.
U serious
>OP you can do it
>Take the time
>Do it right
>You can do it OP
>Cook pasta tonight
I’m sure it’s yummy, do you add any cheese?
neapolitan ragu?
if I was you I would start by getting a bigger plate that was flat. pure white is fine but it shouldn't be as plain as your plate. take a ladle and plate the rigatoni without making a mess. put the meat next to it, not on top. that's why you need more space. the pasta will look much better if you grate some fresh parmesan with a microplane
a burnt-out line cook on heroin can churn that dish out in 5 minutes better than you did in 2.5 hours
you gotta coax out the flavors over time
there's no rushing it. Shortcuts like butter, sugar, and MSG taste like shortcuts
It took so long because you made the past sauce yourself and simmered it low and slow? I think a lot of people, because you can make pasta sauce in bulk (and it is, I think, wise to do so?) would not include the pasta sauce time in the time they tell people when mentioning how long the meal took to assemble.
after the sear that sauce had to be built in the same pan as the meat, which needed time to simmer and braise flavoring each other
the sauce is done when the meat is done
Did the sauce take over an hour? Did the meet take under 30 minutes?
not including the stuffing, trussing, and searing of the meat in the time. It needed about 90 minutes in the sauce before I felt it was close enough to start cooking the pasta
I'm not trying to be rude but you seem like someone who makes large things out of things that are most pleasing to others, right and true, when left small or of little conseqeuence.
It's literally shit.
On a bowl of pasta.
And you're about to rip your dick off jerking over it.
You should try being rude, it's better than being incomprehensible.
The only thing I can think, here-and-now, that tripped you up about my comment was the that it had a statement between two commas.
A statement between two commas is equivalent or nearly equivalent to a parenthetical statement (like this).
Have the tables been turned?
I hope not. I'm not the kind of person who tries to return rudeness (or the lack of politeness) with rudeness or lack of politeness (unless it actual demonstrates a true point, worthy to be demonstrated).
I know I talk like an autist. Sue me, tbh.
paste is breaking apart, you overcooked it. i'd send it back to the kitchen
It wasn't overcooked, I had used tongs when I was finishing it and some broke
For me, it's spiral pasta.
>chad has entered the thread
>Not serving pasta in an actual "pasta bowl"
>Asks how to plate food
Try not being poor. Go shopping