Let's cook some pasta sauce.

Let's cook some pasta sauce.

Schizophrenic Conspiracy Theorist Shirt $21.68

Homeless People Are Sexy Shirt $21.68

Schizophrenic Conspiracy Theorist Shirt $21.68

  1. 3 weeks ago
    Anonymous

    k but what's in the bowl?

    • 3 weeks ago
      Anonymous

      Frozen wine white and red.

      • 3 weeks ago
        Anonymous

        Why would you freeze wine?
        >Sweden
        Did you leave the bottle outside or smn?

        • 3 weeks ago
          Anonymous

          Never mind, it's dutch. Even more weird to freeze wine

        • 3 weeks ago
          Anonymous

          Never mind, it's dutch. Even more weird to freeze wine

          if you dont use wine very often that means buying a whole bottle and only using a small amount before it oxidizes. freezing means you can make portions and store it for longer. not really difficult to figure out.

      • 3 weeks ago
        Anonymous

        who freezes wine? And why?

        was it at the exact maturity that you wanted it to be so separated the water from the alcohol?

        • 3 weeks ago
          Anonymous

          Never mind, it's dutch. Even more weird to freeze wine

          I'm an incel vidya and anime enthusiast who subscribes to redpilled ideology, and thus I don't drink as I find it degenerate. Will only use it in food, not to defile my virtue

          • 3 weeks ago
            Anonymous

            seems legit. Still doesn't explain why it's frozen though. It comes in a bottle and it doesn't spoil. The flavor will mature if you just leave it in the bottle to age.

            • 3 weeks ago
              Anonymous

              >doesn't spoil
              This is completely wrong though. An open bottle of wine will oxidise and turn to vinegar.

              • 3 weeks ago
                Anonymous

                it doesn't spoil because you either use it or drink it

              • 3 weeks ago
                Anonymous

                Just do what the old romans did and frick a young boy up the ass, and then put a bit of olive oil in the bottle to create an airtight seal.

              • 3 weeks ago
                Anonymous

                doesnt that ruin the taste?

              • 3 weeks ago
                Anonymous

                I don't know, I don't eat or frick buttholes.

              • 3 weeks ago
                Anonymous

                I've never seen an open bottle of wine turn to vinegar. I have had batches turn to vinegar during fermentation though.

              • 3 weeks ago
                Anonymous

                I don't drink either and I've never had a bottle wine turn into a bottle of vinegar, you'll be fine just leaving it in the fridge.

      • 3 weeks ago
        Anonymous

        >Frozen wine white and red.
        Lol thats a first for me

        Are you gay or female?

  2. 3 weeks ago
    Anonymous

    It looks like you're gonna need to add a chile pepper.

  3. 3 weeks ago
    Anonymous

    is that 100% pork?

    • 3 weeks ago
      Anonymous

      I read a recipe where the guy didn't put any stock or water in only whole milk as liquid so we are trying it out today. His idea was more fat = better. It's about 600ml milk let's see how it turns out. Did rinse the tomato puree cans with a little water.
      Anyways here's bayleaf rosemary salt pepper a little grated nutmeg powdered gelatin and about 1 or 2 teaspoons of concentrated chicken bouillon stuff. In the oven for a couple of hours.

      No 50 50 beef pork 19% fat according to the label.

      it doesn't spoil because you either use it or drink it

      You can leave an open bottle for a month? I can finish a bottle in a month. I do have those rubber seals and vacuum pump.

  4. 3 weeks ago
    Anonymous

    I dont drink wine or use it often enough.

    • 3 weeks ago
      Anonymous

      always start with the pancetta (or bacon) to render out the fat. ideally take the pancetta out and use the fat to give the mince much more flavor. browning your minced meat is not traditional but it tastes much better. then you just add veggies, cook them for a bit and deglace

  5. 3 weeks ago
    Anonymous

    comfy cook-a-long. Thank you anon

  6. 3 weeks ago
    Anonymous

    Fond built up. Put in the wine and let it reduce. Veggies still cooking on med heat I put in garlic at this point.

  7. 3 weeks ago
    Anonymous

    Tomato puree in and cook it a bit before adding to the veg pan. I read somewhere it mellows out the harshness I dont know if it's true but I always do it.

  8. 3 weeks ago
    Anonymous

    >frozen wine
    Lmfao I’m out what a gay

  9. 3 weeks ago
    Anonymous

    >dutch homies really be out here drinking vole milk
    have a nice day "ik ook" monkey homosexual.

  10. 3 weeks ago
    Anonymous

    Behold El Pato, it's an ingrediet a guy I used to work with used to win chile competitions. The green and yellow, forget the red, it's just a stock picture.

    • 3 weeks ago
      Anonymous

      ... forgot the pic

      • 3 weeks ago
        Anonymous

        I cant buy that over here chief.

        • 3 weeks ago
          Anonymous

          I rarely find El Pato, maybe once in wallyworld, but it's available at Amazon, at least last time I looked.

    • 3 weeks ago
      Anonymous

      https://i.imgur.com/InHBC69.jpg

      ... forgot the pic

      he's making bolognese, not chili

      • 3 weeks ago
        Anonymous

        I know but there's nothing wrong with adding a bit of spice to the mix,

        • 3 weeks ago
          Anonymous

          a fresh red chili for 5 cents will achieve the same thing

      • 3 weeks ago
        Anonymous

        >he's making bolognese
        I don't see much evidence of that

  11. 3 weeks ago
    Anonymous

    Why do euros use ground meat in pasta sauce? I've never found this to be good. You don't need expensive cuts and the ground stuff is less expensive cuts anyway.

    • 3 weeks ago
      Anonymous

      Ground meat is pretty much always the cheapest meat you can get.here. Especially the packaging gas shit OP bought

      • 3 weeks ago
        Anonymous

        >packaging gas shit
        How else should meat be bought, transported and preserved? Going to the butcher every day, wrapping the meat in paper and immediately cooking it when home?

  12. 3 weeks ago
    Anonymous

    I freeze wine in little cups and ice cube trays to make winesickles.

  13. 3 weeks ago
    Anonymous

    4 hours simmering. Adjusting salt levels, the secret ingredient is a little fish sauce. Pasta is cooking.

    • 3 weeks ago
      Anonymous

      >Supermarket ground beef
      >Simmered for 4 hours
      Jesus Christ

  14. 3 weeks ago
    Anonymous

    Good shit bit heavy on the sauce here but whatever. Finish in the sauce with some pasta water to emulsify all the fat. All milk as liquids makes it very creamy good thing I put in a lot of tomato puree. Would recommend.

    • 3 weeks ago
      Anonymous

      why did you ruin it with spaghetti anon? it's literally the worst kind of pasta for a meat based sauce like this

      • 3 weeks ago
        Anonymous

        why? I dont have any other.

    • 3 weeks ago
      Anonymous

      have you ever seen spaghetti bolognese in italy? it literally doesn't exist for good reason. the shape should make it obvious why it's moronic to use spaghetti instead of tagliatelle, pappardelle or even penne... literally anything

    • 3 weeks ago
      Anonymous

      Bruh this is fricking terrible, try again and use less meat. You just made a sloppy joe.

      • 3 weeks ago
        Anonymous

        sloppy joe is good tho

    • 3 weeks ago
      Anonymous

      This looks like something a boomer mom that hates her family would make for dinner.

      • 3 weeks ago
        Anonymous

        >boomer mom
        Yea they always use Spaghetti too and it's always Barilla trash but they genuinely think that it's a premium brand lol

    • 3 weeks ago
      Anonymous

      >Would recommend
      What are you recommending that slop to, you're enemies?

  15. 3 weeks ago
    Anonymous

    no celery? wtf

Your email address will not be published. Required fields are marked *