I bet it sucks

ok retard. looks like shit.

violin

what did you stencil out idiot?

It looks like shit. Is that chicken even cooked? Jackass.

Way to fuck it up you fuckin chuckwagon. Its like olive garden if they exclusively employed heroin addicts

Got enough pasta with your oil there champ?

You really fucked the dog on this one, guy

Holy cooklet

Plain noodles
Grass trimmings
Undercooked chicken
Wala indeed

amazing, wa la indeed
Agliglio

Agliasshole
I bet it tastes like pig rectum

I'm just fucking with you man. The chicken does look a little undergone honestly but its probably just lighting. I'm sure it tasted great.

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>>21910599
I ate the skin first, it was cooked perfectly!

>>21910601
Implying they don't
Trust me, I would know

>>21910602
Yeah, that's why I made sure to leave it on the bottom of the pan

>>21910613
Parsley??

>>21910611
Disgusting, that's illegal

>>21910630
Grazzi, bienvenoudous

>>21910674
*undercooked

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>>21910578
I like how you didnt even remotely attempt to emulsify it, and probably dont even know what the word means
fucking braindamaged moron

>>21910711
Hey! He tried. Better than another fucking fast food thread

>>21910714
No it's not weirdo apostrophe user

>>21910722
It objectively is better than a fast food thread. That shit is killing the board

>>21910734
I agree anon, fast food posting is not even that funny, it can very well be contained in a single general thread just like coffee. That guy is just a seething fatso

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>>21910596
this needs to be answered

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>>21910794
I didn't know what they meant by stencil
Weird way to ask what I covered up
>>21910596
My pet and reflections off my stove

>>21910711
Emulsify means mix mix mix mix mix

>>21910714
>>21910734
>>21910736
Fast food general is great idea desu

>>21911010
It means to make an emulsion, oil/fat suspended in water by using protein to encapsulate/bind to the fat.
That indeed means to mix but that also means you need to add water. If you used fresh pasta the pasta water is usually enough to achieve this. But if you used dry pasta it will just be too little protein to emulsify that.

>>21910578
Aglio e Olio should look like this (ignore the bottarga+lemon, even though is even better like that) https://youtu.be/ejjSb3sT_WA
You need to get a high quality pasta that release the amid and create the cream, cheap pasta from the the supermarket won't cut it

>>21910714
This.

>>21911216
I made my Agligligio with lemon
That looks great too though

>>21911151
>>21911216
Honestly I've been intending to make fresh pasta, I'm just putting it off because my counter needs to be replaced
These were both very nice helpful comments desu

>>21911288
Definitely don't make any oil based sauce with fresh pasta. It'll soak it up like a sponge and be disgusting. Fresh pasta and dried are not always interchangeable.

>>21911298
Hhhmm I get that concept but what parts would you suggest for this? I used barilla, is that a meme good brand?
Is fresh pasta good for carbonara?

>>21911306
Fresh pasta noodles like tagliatelle pair great with something like bolognese, to say nothing of stuffed pasta like ravioli. They will be okay in carbonara despite the pork fat if you're careful about your preparation, namely not dropping the noodles in the fat directly, but i'd probably use dried.

Dececco is a great, widely available brand. There's a lot of good brands now. Most important thing to look for is "bronze die" cut pasta.

>>21911275
>I made my Agligligio with lemon
Then, it is a different name.

Bronze die cut pasta has a roughed up surface, and therefore grabs onto sauces better. Barilla and others have a separate box of their bronze cut choices. Ehh, it's a cheap ingredient.

For delicious aglio olio, you'll want really yummy extra virgin. We should see the green color, and it shouldn't swim in it.

>>21911351
Different anon here but I’ve appreciated the information. Don’t expect you to type out a whole process but is there a recipe you approve of?

>>21911216
I meant starch*, "amido" is italian