Hey there CK, time for a little OC for a change. So lets have a few drinks, because tuesday is the new friday.
Today I'll be making spaghetti sauce, the way I like to do it, if i have all the ingredients. Hope y'all enjoy!
Starting with some chopped white onion
Have the fresh garlic on standby. Need an inspirational beer, courtesy of my brothers and sister from the country to the south of me
Chopped it finely, that's how I like it, I used to do the razorblade method, like that mediocre italian gangster movie (was it goodfellas or casino?)
Anyway, tossed it in with the onion, and put some stereotype italian music on. For today the playlist will include such hits as "counterstrike italy.wav" and "godfather soundtrack".
Though about using these hipster meme-carrots, but after a hearty giggle, decided to save those for a dish where they'd actually be visible. Also, don't have any hipster friends, so might as well wait for the next inevitable SJW student chick who comes over for dinner.
>>7588740
why didn't you dice the onions that small? also strange looking knife
>>7588749
I find they always cook down until they're nearly disintegrated. Even if not, I like onion, and enjoy biting into pieces of it.
The knife is a kuraidori, part of a set I got for 75% off. I'd recommend it, if you don't mind sharpening frequently.
Ok, I grated a simple poor man's carrot, and ready to add it to the sauce.
Next up is a zuchini. I know you're probably thinking "the absolute madman". I just like getting as much vegetable in there as I can.
Yeah, I know, its a sad looking zuchini. Only one I have, and I don't like to waste.
>>7588760
>75% off
nice
Most was finely grated, the more coarse stuff is just on top. It's ready to join the rest now!
>>7588769
Yeah, I can't complain! Someday when i'm rich and famous, like "Jack" (tm) I'll buy the expensive knives, folded 375,000 times by an authentic anime watching weeaboo.
Ok, now its time to switch from beer to wine. For today I selected a bottle which I know isn't great, but will serve my purpose. It was slightly over 10$ in my overpriced country.
As a recent edition to my spaghetti sauces, I've begun to add a few olives. Mainly because a local store here has a little thing where you can mix and match your own blend. I also find it adds an interesting new layer to the flavor.
Some might not like it, and that's cool... but if you like to try new things, give it a shot!
Ok, enough acting silly. Time to get more serious, and become a great saucier. I've added an orange pepper, often times I'll add no peppers, or i'll go all out with green,red,yellow,orange. Today I could have sworn I had a few, but upon searching I only have half an orange pepper. Throwing it in there, just for the shits and giggles. I also started cutting tomatoes, So far just one, for the saute.
Saute for a bit, with a little butter. Added just a hint of olive oil and small amount of the wine. About to cut more tomatoes, I'll take pics when I can.
Just using pleb-tier mushrooms. I mostly like cremini, but I had a few white, so adding those in there too. I'm still working on tomatoes, don't worry friends.
the wine wasn't really enough, so I decided to mix a drink. Here's the best rum I've ever had, and is much better than most rum I've seen posted here. It also is almost on par with most of the pretentious scotch i've seen here. Not putting scotch down, either you like it or not, or are trying to "acquire the taste" which will take time and money.
This shit here packs a good punch, at 45%.
>>7588957
Holy fuck you're fat...
Can't have booze and cooking without music. The italian music is off, and now we're heading into something more upbeat. If you like old rock and blues, perhaps you'll recognize it.
>>7588966
Hahah! just a weird angle. I'm a bit buzzed at this point, and not too good with the phone picture thing.
I actually weigh under 200, though I am short at around 5'8. I believe the term is slavic manlet.
Ahh shit, forgot to take more pics, but the tomatoes are added, and its simmering. So far I've only added dried rosemary.
And of course, basil!
>>7588976
Come on OP don't lie to us... post a picture of your hand in a "not weird angle"
Working on the meatballs is the next step. I never was a big fan of meatsauce, seems too lazy to me, and too much like chili? come-at-me-bro if you disagree, I love a good debate.
Sorry I skipped a few steps, the meatballs are sort of a secret recipe.
>>7588740
>mediocre
Go getcha fuckin shinebox
That's a shit ton of basil, Mounty.
>>7588993
Ok I'll do my best. I do have large hands though, great for smacking unruly women and kids, an important skill for a guy.
the fist of fury, right arm of justice. for you weird hand-fetish people out there!
Hell yeah, OP. Nice thread so far.
>>7589051
thanks boss. the booze is starting to give me that warm feeling, almost like not being single, but that i can barely remember :)
Mah balls. I know someone out there was DYING to see them. They're ready for the oven. sure frying in cast iron on the stove is slightly better, but this is way easier, plus i can fit the whole batch. I usually use convection grill and broil off and on, before stirring them around a bit. I like them browned well on the outside, and 90% cooked inside. Drain grease/put them on brown paper before adding to the sauce!
>>7588730
I use like 3x+ the amount of garlic
>>7588746
carrots are usually used to counter the acidity of the tomatoes, just like sugar.
>>7588766
you are right zucchini is weird af for sauce
>>7588790
>>7588797
also weird
>>7588804
nigga don't be using butter over olive oil
>>7588820
normalish
>>7588983
the fuck are you putting rosemary in there for?
>>7588991
aye that is a metric fuckton tho christ mate
>>7588999
nigga you got to soak your breadcrumbs in milk thank me later
you are weird and your sauce is weird. will still prolly be tasty af though. its nice to see someone deviating from the classical recipes i guess.
I'm 6'5 and 200 lbs. I wish I had fat hands. I look like Jack Snelling ton.
Also dope thread op, monitoring. Here is pic related, a dank ass wine that sells for 9-17 dollars depending on where you buy it. Best I have drank in a while.
Watching
>>7589085
Montelpuciano is some boss ass fucking wine Anon. Good choice.
>>7589083
I normally use more garlic as well. I used up all I had, I'm a poor canadian.
I also add a very small amount of raw/brown sugar at times. I don't remember if i did this time.
Zuchini? you should try. Not saying it isn't unorthodox, but you might be surprised...
same goes for olives, etc.
I usually add a bit of olive oil when its "finished" i.e. the simmering stage.
I like rosemary?
You guys must like very bland sauce, or I am tasteblind to basil lol. Either way, I've only had good reviews on people who've eaten my sauce!
I often do soak in milk! very good suggestion, for those out there learning. I didn't today, I have no milk.
Yeah I'm weird, the sauce I wouldn't call weird, but that's because I've had it similar to this many times, and others (even Italians) have as well and liked it, it is a bit different.
glad you enjoy my deviations! :)
>>7588957
Nice. I've never seen that around these parts. Rum is my favorite liquor but I can only get Bacardi in pints.
>>7589092
>
you guys must be spooky skeleton men. I literally am thinner than most people I know. I've never been with a girl who thought I was even "chubby". To each their own though.
I mean, when I'm shirtless my ribs aren't showing, lol.
>>7589121
bacardi is junk in my opinion, like the colt-45 of rum...
Again that's my opinion. I just don't like alcohols that taste like paint thinner. This rum is also one of the only ones that doesn't have some weird ass heavy vanilla flavor, like kraken, which is terrible. Just my 2 cents!
>>7589111
never tried putting oil in to finish i might have to. always did it with the garlic/onion sweating.
>>7589085
Op here,
nothing wrong with that wine, I've had it. I tend to stay away from french and italian wines because most where I live are no good, unless they're expensive. I get a lot of chilean, and south american in general, also some south african which is hit or miss, I skip australian, even though they DO have good shit... I also skip canadian and californian, because I'm an unpatriotic asshole. if 2/10 bottles are good, I don't risk it, I guess that's my problem.
>>7589136
I simmer for an hour or more, then add a bit of olive oil, make sure its not the cheapest brand though, something you might actually make salad dressing out of.
>>7589129
What about that Kraken tho brah?
>>7588760
Drinking Rolling cock
Kill your self op
"done" just simmering while i get hammered with a few old buddies. time for a few more tunes. I might do garlic bread later.
I'm going to be lazy and skip the homemade pasta. I have barilla and bella tavoli, not the worlds greatest, but decent for store brands.
>>7589000
It's dried he could put the whole fucking container and it still would not have any flavor
>>7589143
meme rum that tastes like imitation vanilla extract. sorry, I can't enjoy.
>>7589148
but... i'm the angry video game faggot. actually its the only beer here that is sold in less than 12,15, or 24 packs. I don't drink tons of beer anymore. besides, I have masterrace beer, like keiths in the pictures. I also have holsten festbock, just no pics right now due to the cans being in the recycle bin (canadian nannystate garbage strict laws)
>>7588720
Op is a fat faggot that can't cook
>>7589159
yeah, really haha. it has "some" flavor. but nothing compared to the fresh stuff i used to have in my small garden, when my life was better.
>>7588740
You have shit taste if you think Casino or Goodfellas are mediocre films
>>7589164
lol, jack&tammy fan is butthurt. I bet you only like activated almonds and overrated sushi
>>7588720
Hey OP, did you ever tried Contadina's tomato sauce? Not puree, not crushed.
>>7589167
I have good taste, I enjoyed both, I've just seen some really, really good films in my day. As a result of that I'm pretty harsh in my judging of movies. I typically give a good film 6/10. Most i give a rating of 0 or 1.
>>7589176
Sorry no, I've never had it.
>>7589129
Yeah. I wish there was as much selection of rum as there is vodka in pints. Bacardi gold does the job for me. I like do kraken though, I'll pick up the little shot bottles when they have them. Pic related.
>>7589181
I like Contadina as opposed to some others, because I'm confident on it's sodium content. I do not need to add any salt to my tomato sauce.
>>7589198
I hear you there, I'd rather ad a little salt to my plate than have high sodium food. I always get no salt added/low sodium stuff. I used mostly hand cut tomatoes this time, but I'm not against canned. This sauce I did add a can of paste, just for convenience.
>>7589194
Yeah, I'm in eastern canada, the rum running quaint area, so we have a "good" selection, kind of. Also everyone here is an alchy. I don't really drink vodka because I'm a slav and i go full taras bulba mode when I drink it
i just made pasta sauce too, i do it totally different but use kinda the same veggies
my wife likes zucchini in her sauce, but i only do that when i make lasagne
>>7589139
That's why I put it there, there's nothing wrong with it at all. Dry, but a noticeable fruit still. Buttery smooth. And you can import it for 9 dollars per bottle from italy. Or 15 from new jersey. I guess trudeau doesn't let you?
Also, Chile has some good shit. 6-7 years ago I remember getting serious tier Carmenere based wines for 4-9 dollars per bottle. Criminally under the radar.
>>7588720
Looks good, nigger.
Are the veggies in it noticeable? or has it all melded down into a thick, zesty sauce?
>>7588778
Fuck yes, chilean wine
>>7588778
Didn't know Shrek was a wine connoisseur
