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any good spaghetti recipes?
Anonymous 06/19/14(Thu)19:10 UTC+1 No.5530061 Report

any good spaghetti recipes?
Anonymous 06/19/14(Thu)19:11 UTC+1 No.5530067 Report

Boil the spaghetti in salted water, otherwise it's kinda hard and crunchy
Anonymous 06/19/14(Thu)19:18 UTC+1 No.5530087 Report

that feel when every time you plate the pasta and pour the sauce on top, it gets wattery on the bottom of the pasta. Holy shit that's infuriating. I go to great lengths to keep this from happening and it still does like a curse. I drain the pasta like a motherfucker, make sure there isn't a drop of water coming off it, cook the sauce so that it thickens up, and still it happens.
Anonymous 06/19/14(Thu)19:19 UTC+1 No.5530092 Report

Anonymous 06/19/14(Thu)19:19 UTC+1 No.5530093 Report

That's weird as fuck anon, that's actually never happened to me.

What sort of ingredients do you use for your sauce??
Anonymous 06/19/14(Thu)19:23 UTC+1 No.5530106 Report

Finish the pasta in the sauce. Cook until just about al dente and put the pasta in the simmering sauce. Coats it nicely

I wonder why this isn't a regular thing people do...
Anonymous 06/19/14(Thu)19:27 UTC+1 No.5530121 Report

Are you using fresh tomatoes, or canned?
Anonymous 06/19/14(Thu)19:28 UTC+1 No.5530124 Report

I just grill eggplant, onions, halved roma tomatoes, garlic, zucchini

Take the roma tomatoes, garlic, some fresh basil, a little dried oregano give it a blend in a food processors.

Take your other vegetables chop them coarsely while they're still hot. (use tongs as a off hand)
chop up a few kalamata olives toss that all with a little salt pepper and evo then mix it with the sauce.

pasta is really up to you.
Anonymous 06/19/14(Thu)19:31 UTC+1 No.5530131 Report

Never thought of cooking spaghetti noodles in a microwave
Anonymous 06/19/14(Thu)23:32 UTC+1 No.5530689 Report

To make meatballs, I like to put in some garlic, parsley and a bit of beef broth for flavour and colour. Can't stand flavourless meat of any kind.

I also like to bake my meatballs in the oven instead of pan fry them. It gets all the fat out of them and leaves them tender and easy to pull apart.
Anonymous 06/19/14(Thu)23:35 UTC+1 No.5530703 Report

>spaghetti pasta

Why not just call it "spaghetti"?
Anonymous 06/19/14(Thu)23:36 UTC+1 No.5530707 Report

think i'm gonna do a spugeddyannameatbowls photo thread this sunday, watch this space
Anonymous 06/19/14(Thu)23:39 UTC+1 No.5530718 Report

Because that could be the noodles or the dish.
Anonymous 06/19/14(Thu)23:43 UTC+1 No.5530731 Report

anything except alfredo

alfredo tastes like peppered cum
Anonymous 06/19/14(Thu)23:43 UTC+1 No.5530732 Report

Anonymous 06/19/14(Thu)23:45 UTC+1 No.5530735 Report


Anonymous 06/19/14(Thu)23:46 UTC+1 No.5530742 Report





I just roasted about 2 lbs of halved plum tomatoes, one large halved onion and a head of garlic at 425F for 30 minutes. Blended it with 5-6 basil leaves.
Anonymous 06/20/14(Fri)00:52 UTC+1 No.5530943 Report

Anonymous 06/20/14(Fri)00:57 UTC+1 No.5530954 Report

Here's what i do:

Brown ground beef.
Scoop out the fat and dispose.
Mix in sauce of choice. I like basil and garlic prego or whatever, don't use the cheap stuff.
Mix well and let simmer 10 mins.

Boil with salt water.
Test a noodle to see if its done by pouring cool water on the noodle so you dont burn urself eating it.
Anonymous 06/20/14(Fri)01:02 UTC+1 No.5530972 Report

That guy has a point there. Although that is a delicious sauce fo' sure, it needs a different pasta. I'm thinking penne or oriechetti.
Anonymous 06/20/14(Fri)06:56 UTC+1 No.5531952 Report

1. boil water
2. add salt
3. cook pasta until cooked

thats how you make spaghetti. If you want recipes for sauce you need to ask again and not be retarded
Anonymous 06/20/14(Fri)07:03 UTC+1 No.5531964 Report

You also have to wait until this guy goes away because he's a cunt and this fucking cunt is just going to cunt all over everything until every-fucking-thing is just a giant cunt, like he is.
Anonymous 06/20/14(Fri)18:57 UTC+1 No.5532914 Report

find a 8/10 qt3.14
pluck up courage to talk to her
and there you go, careful not to drop it
Anonymous 06/20/14(Fri)19:05 UTC+1 No.5532940 Report

if anyone is interested Unique Eats is playin at

tinyurl com/yanniStream
claesix 06/20/14(Fri)19:21 UTC+1 No.5532981 Report

In a large bowl comine the ingredients:

>lb. of ground chuck or beef
>Tb salt
>tb pepper
>fresh garlic & parsley chopped and minced
>pre heat oven to 360deg

Mix well in bowl. Sometimes I add a packet of soy sauce but its optional. On a sheet of aluminum foil form meatballs 1" diameter and place in oven. Cook for 20-25min.

In a pot sweat some diced onions with white wine vinegar for 3 or 4 min on med heat. When the vinegar has cooked off add diced garlic (.5 c) and let it sit for another 3min.

Add large can of tomato puree and tomato chunks. Stir occasionally on med heat. Add 2 bay leaves as well on top (make sure to remove before serving). Dice some fresh basil, 1c, and add to sauce. STIR the gravy.

After 20min, take the meatball from the oven and take them off the foil and into the gravy/sauce. Stir. Med. heat.

Start your noodles 15min before below finish time on gravy. Al dente of course. I assume everyone here knows how to boil noodles.

After another 45min. or if you want to go old school, 1.5-3hrs of gravy simmering.

Drain noodles. Let your guests add the sauce to there plate.
claesix 06/20/14(Fri)19:22 UTC+1 No.5532988 Report

also, when you add the sauce to your pot you can add a can of water to the pot as well.
Anonymous 06/20/14(Fri)19:46 UTC+1 No.5533031 Report

I like to make a soffrito for my tomato sauces and then simmer everything for hours, if I have the time.
Anonymous 06/20/14(Fri)19:53 UTC+1 No.5533048 Report

it happens to my moms spaghetti because she doesnt know that you should add a bunch of salt to the boiling water, not to overcook it, and let it drain properly

i know she does those things incorrectly and its watery, i do them correctly and its not watery... i dont know what specific aspect changes the results
Anonymous 06/20/14(Fri)19:57 UTC+1 No.5533057 Report

>I also like to bake my meatballs in the oven instead of pan fry them. It gets all the fat out of them and leaves them tender and easy to pull apart.

You get the fat out of them to leave them tender and easy to pull apart?
Anonymous 06/20/14(Fri)20:29 UTC+1 No.5533137 Report

I love unique eats
Anonymous 06/20/14(Fri)21:13 UTC+1 No.5533266 Report

You taste like peppered cum
npc 06/20/14(Fri)22:04 UTC+1 No.5533365 Report

nope. unless you meant making a dish with it, nobody knows any way of making your own noodles here evidently.
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