'sagna

'sagna

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  1. 2 weeks ago
    Anonymous

    frick off, garfield

  2. 2 weeks ago
    Anonymous

    zohn-ya

  3. 2 weeks ago
    Anonymous

    'sagna on the 'emple

    • 2 weeks ago
      Anonymous

      BLESSED OS

    • 2 weeks ago
      Anonymous

      baste.

    • 2 weeks ago
      Anonymous

      KING

    • 2 weeks ago
      Anonymous

      10/10 OS Terry would be proud

  4. 2 weeks ago
    Anonymous

    Made 'gna for the first time a couple weeks ago
    Was pretty good

    • 2 weeks ago
      Anonymous

      nyah

    • 2 weeks ago
      Anonymous

      looks better than op's

      • 2 weeks ago
        Anonymous

        ;_;

        • 2 weeks ago
          Anonymous

          both look very good to me, OP

  5. 2 weeks ago
    Anonymous

    It appears there are also pictures of the internals of said 'sagna.

    • 2 weeks ago
      Anonymous

      why is it so thin?

      • 2 weeks ago
        Anonymous

        I don't know, first one I ever made. I think it's 5 or 6 layers of noodles but I wasn't sure how much filling to use between layers.

        Filling is lamb bolognese and béchamel (made with cream as I didn't have milk, turned out amazing). I should have gotten some spinach too probably.

        It's fricking good though.

        • 2 weeks ago
          Anonymous

          You made too many layers.

        • 2 weeks ago
          Anonymous

          the secret is to make each layer of fillings at least one inch thick.
          but as long as it taste good, you really can't go wrong with an italian cake.

          • 2 weeks ago
            Anonymous

            I have never seen a lasagna that looks like that.

            • 2 weeks ago
              Anonymous

              That's why it's a secret

            • 2 weeks ago
              Anonymous

              He's a moron who forgot the ricotta cheese, that's where most of the fluff comes from

              • 2 weeks ago
                Anonymous

                rude

              • 2 weeks ago
                Anonymous

                shoot I usually mix a pound of ricotta, a pound of mozz. and a can of powder cheese along with 2 eggs.
                and I never use a cream sauce

    • 2 weeks ago
      Anonymous

      https://i.imgur.com/fyl1Pku.jpg

      'sagna

      where the frick is the ricotta cheese?

      • 2 weeks ago
        Anonymous

        Bechamel >>>>>> Ricotta

        • 2 weeks ago
          Helpless Investor

          'chamel

        • 2 weeks ago
          Anonymous

          mmmm 'cotta

    • 2 weeks ago
      Anonymous

      I feel gratitude for your posting of said internals.

      Also I’d happily gnaw on that ‘gna

  6. 2 weeks ago
    Anonymous

    yum

  7. 2 weeks ago
    Anonymous

    Looks like a tasty nyuh.

  8. 2 weeks ago
    Anonymous

    'ña

  9. 2 weeks ago
    Anonymous

    how do I stop eating 'nyuh
    it's so good bros

  10. 2 weeks ago
    Anonymous

    you can't just replace the first syllable of every fricking word by an apostrophe

    • 2 weeks ago
      Anonymous

      'eal 'ith it, 'ggot

  11. 2 weeks ago
    Anonymous

    What is the origin of this clipped Culinaly language? Is it Chicago deep dish pizza?

    • 2 weeks ago
      Anonymous

      >'cago 'za
      no thanks

  12. 2 weeks ago
    Anonymous

    how is this a cooking board and only two people posted their 'nyuhs

  13. 2 weeks ago
    Anonymous

    'NYUH

  14. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      'rfield

      • 2 weeks ago
        Anonymous

        >'rfield
        >'r-field
        ''Plies 'culiar 'cent

  15. 2 weeks ago
    Anonymous

    Update: I ate all of my 'nyah in 2 days (I have an eating problem)

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