>ITT: Favorite sides

>ITT: Favorite sides

Mines red wine mushrooms

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  1. 1 month ago
    Anonymous

    Me? Angel hair pasta with butter in it

    • 1 month ago
      Anonymous

      I really like angel hair posta that was boiled in chicken broth and then tossed in butter and chives. It's really nice stuff.

      • 1 month ago
        Anonymous

        You should try making it risotto-style, adding more hot broth as it gets absorbed.

        • 1 month ago
          Anonymous

          that sounds nice. I'm home sick today and although I don't have angel hair I have some ditalini. Think it would still work? I feel like delicate pastas are probably a lot better for this. I have regular spaghetti too

          • 1 month ago
            Anonymous

            i think ditalini would be far superior. i guess you can start a boil with long pasta and drain the water once it's flexible then go with broth. but if you just start with something small like ditalini it'd be super easy
            though maybe you guys just have those giant ass 14" sauce pans, then by all means
            i wrote on my 'ideas' notepad like 6 years ago to store pasta in a watertight tube with wine to get a similar effect
            never tried it. presumably it'd be insanely starchy and gross but my goal was the same

    • 1 month ago
      Anonymous

      enjoy your heart disease at 50

      • 1 month ago
        Anonymous

        What? How is that even vaguely indulgent

  2. 1 month ago
    Anonymous

    Sauteed green beans with sliced cremini shrooms. A little red wine vinegar on the m8x right before plating.

  3. 1 month ago
    Anonymous

    these frickers

  4. 1 month ago
    Anonymous

    i'm just gonna agree with you

  5. 1 month ago
    Anonymous

    We used to make small portions of pasta with cheese sauce topped with bread crumbs tossed with butter and truffle oil then toasted. I started making it at home. I can't really get ahold of real truffles we started using later, well, not without spending a lot of time and money.

  6. 1 month ago
    Anonymous

    >ctrl+f Fries
    >ctrl+f Frites

    Really?

    • 1 month ago
      Anonymous

      Not everyone is American or fat, anon.

      • 1 month ago
        Anonymous

        They're French

  7. 1 month ago
    Anonymous

    what's a good resippy for these?

    • 1 month ago
      Anonymous

      Mushrooms + wine

      • 1 month ago
        Anonymous

        Glib

        There are a million way to do them. Mine is: chop mushrooms, saute well in butter and minced shallot. Remove from the pan. Add roughly 1/2 cup red wine and 1/2 cup beef broth. Add some garlic. Reduce liquid by about 1/2. Return shrooms to pan, stir and serve asap. Garnish with some chives if yer feeling frisky.

        Yummy, sounds good thanks anon

    • 1 month ago
      Anonymous

      There are a million way to do them. Mine is: chop mushrooms, saute well in butter and minced shallot. Remove from the pan. Add roughly 1/2 cup red wine and 1/2 cup beef broth. Add some garlic. Reduce liquid by about 1/2. Return shrooms to pan, stir and serve asap. Garnish with some chives if yer feeling frisky.

  8. 1 month ago
    Anonymous

    The humble coleslaw mogs almost all sides

  9. 1 month ago
    Anonymous

    i bet that would be good with some sauteed eggplant too

    • 1 month ago
      Anonymous

      >dub dubs checked
      >sauteed eggplant
      Now that sounds breddy gud

  10. 1 month ago
    Anonymous

    This is such a fat woman thread so far

    • 1 month ago
      Anonymous

      Frick you

    • 1 month ago
      Anonymous
  11. 1 month ago
    Anonymous

    bruschetta?
    fish paste with crackers and shitty hot sauce (or good hot sauce with shitty tuna)
    potato skins (one potato, two skins but not worth the effort, premake and freeze)

  12. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      is this a chicken chasseur in progress or just a chasseur-style sauce used for other purposes?

      • 1 month ago
        Anonymous

        Of course it is, what else could it be?

        • 1 month ago
          Anonymous

          >Of course it is
          is what, a chicken chasseur in progress or just a chasseur-style sauce used for other purposes?

          • 1 month ago
            Anonymous

            yes

      • 1 month ago
        Anonymous

        You can serve sauce chasseur with everything.

  13. 1 month ago
    Anonymous

    'sprouts

  14. 1 month ago
    Anonymous

    so ive got cremini mushrooms and this other type, long, looks like an umbrella shade

    is it possible to deep fry the long one? Id like to preserve it's shape.

    • 1 month ago
      Anonymous

      no don't do that

      • 1 month ago
        Anonymous

        damn. is there any way for me to cook the mushroom and maintain it's size.

        • 1 month ago
          Anonymous

          bake it, covered

  15. 1 month ago
    Anonymous

    [...]

    >huh only 10 replies? I swear there were more. A new thread?
    >jannies actually just went and deleted a fourth of the thread
    What's the actual fricking point? If it russles your jimmies then just delete the whole thread for frick's sake.

    • 1 month ago
      Anonymous

      when someone gets banned all their entire posts are wiped, maybe a quarter of the thread was one samegay

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