/ck/ - Food & Cooking

[Anonymous No.17131160]

>"let's put all this effort into makiing our own pasta, it'll taste 5% better!"

[Anonymous No.17131161]

all effort in cooking has diminishing returns

[Anonymous No.17131164]

>>17131160
Fresh pasta and dry pasta are for different purposes.

[Anonymous No.17131165]

>>17131160
It’s not about making it taste better.
It’s about smugly writing
>imagine buying pasta instead of taking 2 mins to make it fresh
In any pasta thread.
And as we all know, smugness is the most delicious seasoning of all.

[Anonymous No.17131204]

>>17131160
>homegrown wheat milled via waterwheel
>salt harvested from the nearest ocean
>homegrown eggs i shat from my own cloaca
yep it's time for some kino pasta

[Anonymous No.17131207]

>>17131165
/ck/ patrician post

[Anonymous No.17131263]

It's fun to try out but yeah pretty much never worth it unless you're really trying to impress

[Anonymous No.17131267]

>>17131160
There was this dude who had a handcranked pasta maker and his clique was raving about his freshly made pasta meanwhile he wasn't even using durum wheat.

[Anonymous No.17131269]

Doesn't taste any better but the texture of fresh made pasta is really distinct when compared to dried pasta, it's a really nice detail for certain dishes that gives just that tiny bit of extra enjoyment. Not something I'd ever recommend someone start doing all the time but it's a fun experience to try at least once and it's nice to do every once in a while to mix things up.

[Anonymous No.17131275]

>>17131160
Kek, top thread. Guilty of this myself. It does taste good making it yoursel, but the effort and time I don't think is worth it unless you really have nothing more going on in your life and you just want to listen to the radio for a bit and hang out in the kitchen, then making pasta is a worthwhile activity.

[Anonymous No.17131278]

>>17131161
Upboating for visibility. If I could give you 4chan gold I would.

[Anonymous No.17131325]

>>17131161
>It's really hard to put some salt and pepper on meat and put it in a pan for a few minutes on each side to get high quality meals.

[Anonymous No.17131340]

>>17131160
My favorite is the yuropoors who lie and say that they make pasta from scratch every time they eat spaghetti. Sometimes they will go even further and state that all yuros do this and reveal themselves as just trolls.

[Anonymous No.17131341]

>>17131165
Your logic is irrefutable .

[Anonymous No.17131355]

>>17131275
> you really have nothing more going on in your life and you just want to listen to the radio for a bit and hang out in the kitchen

when you put it like that..

[Anonymous No.17131441]

>>17131161
Big facts. It's all a question of how much of these returns you care about.

[Anonymous No.17131442]

>>17131161
Even if you're a bad cook, it's about how you're not eating anything you don't control.

Maybe the popcorn is not as yellow or as greasy-flavored, but at least you know all the ingredient list: popcorn, salt, oil.

Same thing with cakes, meats, pasta, frozen dinners,... sometimes it's better to know what you're eating.

[Anonymous No.17131460]

>>17131442
>Even if you're a bad cook, it's about how you're not eating anything you don't control.
this sounds like a personality disorder, most people don't need control that badly

[Anonymous No.17131470]

>>17131325
You think you're disagreeing, but you're actually agreeing. Pan seared steak is one of the quickest and easiest things you can make, it's almost as fast as frying up some eggs. Yet you're not gonna go through the trouble to fire up a charcoal grill, wait for the charcoals to reach the correct consistency, add in wood chips you soaked the previous day and grill a proper steak just for the extra 5% better taste.

[Anonymous No.17131478]

>>17131442
>sometimes it's better to know what you're eating.
My guy, there is something called the ingredients section which is required by law to be printed on every food item you buy at the store.

[Anonymous No.17131515]

>>17131204
>homegrown wheat milled via waterwheel
Water-powered milling is just a crutch for millinglets that can’t handle a bit of actual work.
You have a mouth full of millstones. Chew your wheat into flour like a man.

[Anonymous No.17131551]

>>17131160
the only time it's really worth it is if you're making something with a filling you made yourself too

[Anonymous No.17131552]

>>17131442
>Maybe the popcorn is not as yellow or as greasy-flavored, but at least you know all the ingredient list
But I LIKE my popcorn yellow and greasy-flavored.
And consequently, I do know the ingredients of that popcorn because I replicate it at home with the same things a theater uses.
Pic related; flavored coconut oil with beta carotene added for color, and Flavacol popcorn salt. Literal theater popcorn whenever you want.

[Anonymous No.17131582]

>>17131551
What's the filling in pic related?

[Anonymous No.17131620]

>>17131582
>Pork loin, and Prosciutto di Parma, and Mortadella, and Parmigiano Reggiano, compose the traditional recipe for tortellini filling.

[Anonymous No.17131650]

>>17131160
It's more about the texture.

[Anonymous No.17131679]

>>17131551
I actually want to make tortellini myself at some point, because most of the store bought ones are really not that great, but all that work just seems like pure hell

[Anonymous No.17131691]

>>17131442
just read the ingredients in the label lmao
pasta is just eggs + flour or semolina, not worth it to make at home

[Anonymous No.17131820]

>>17131515
>not banging two stones together with wheat between them until it becomes powder
Do you even Cavemaxx?

[Anonymous No.17131835]

>>17131820
>can afford two stones
Well aren’t you just a spoiled little rich boy.

[Anonymous No.17131858]

>>17131160
Why are consumer pasta rollers/cutters so shit. I’d probably make pasta all the time if I didn’t need a $1000 machine to do a decent job. It’s not like it’s complicated, home cookware is just always terrible flimsy trash

[Anonymous No.17131928]

>>17131161
if you stack enough of them together you have the difference between dogshit cooklet made slop trash and actual food.

[Anonymous No.17131936]

>>17131269
>>17131263
I do it all the time, I've bought maybe 2 packs of pasta over the past year and rest I've made by hand.
Once you get the hang of it it's easy and fast.
It's just less shit you need to stock

[Anonymous No.17131943]

>>17131340
we know american's dont and can't cook.
we know it cause america hour ck is literally fast food and soda discussion.

I guess its hard to cook when you have to work all day and not even get paid maternity leave or have healthcare in your developing african nation

[Anonymous No.17132645]

>>17131160
5% is very generous

[Anonymous No.17132747]

I make fresh fettuccine then portion it out and freeze. I've always got pasta ready to go for quick lunch or dinner.

[Anonymous No.17132761]

>>17131160
>the whole purpose of pasta is that it can be stored on the shelf and used any time, plus it's cheap carbs, used as a filler
>let's make it fresh every time
The stupidity of these "authentic home chefs" never ends.

[Anonymous No.17132797]

>>17131165
2 FUCKING MINUTES?

impossible. you have to let the dough dry and you need a pasta maker

[Anonymous No.17132828]

>>17131160
If they used durum semolina instead of white flour like they're supposed to it would taste 8% better

[Anonymous No.17133038]

>>17132797
>you have to let the dough dry
arent you going to boil it retard?

[Anonymous No.17133245]

>>17132797
roll it out thin with a rolling pin then air it out(like waft it in the air), roll it up and cut. its not that fucking complicated its fucking PASTA my guy

[Anonymous No.17133310]

depends on the dish. spaghetti, bucatini, linguine, penne, etc. don't need to be fresh. but plenty of types do are way better, at least texture-wise, when fresh. cavatelli, pappardelle, ravioli, and more are noticeably better fresh than premade

[Anonymous No.17133326]

I prefer dried pasta desu
I don't like the taste and texture of fresh pasta

[Anonymous No.17133339]

>>17131165
you have to actually let it rest for 30 minutes after kneading

[Anonymous No.17133340]

>>17131325
>>17131442
>>17131928

What is with replies like this? This board is plagued with them. Some of them I can't even tell why they are replies to the post they linked, others I think they are related, but they greentext an entirely different thing and they want to play a game of pretend that the post said something else. I'm not just talking about implying, or strawmanning, but it actually says something else.

Especially you >>17131325

If you wanted to reply to "It's really hard to put some salt and pepper on meat and put it in a pan for a few minutes on each side to get high quality meals", you could post it yourself, then make a snarky reply to it, and no one would know. You could carry on the same bullshit conversation with your imaginary friend and everyone would think you are a witty person they will never see again.

[Anonymous No.17133346]

>>17131275

[Anonymous No.17133501]

>>17131160
The people who advocate for doing/making everything yourself have yet to learn the valuation of time and division of labor. They have yet to realize the wonders of capitalism. Imagine wanting to make your own pencils. How needlessly complicated it would be ha!

[Anonymous No.17134195]

>>17133038
yes, but it still need to rest at least 20 minutes before shaping it

[Anonymous No.17135309]

>>17131460
>>17131478
>>17131691
Not that guy, but if I lived in Europe or some other place where unhealthy or even poisonous shit like certain seed oils, high-fructose corn syrup, and Monsanto Frankenfoods are less common, I'd be more likely to buy prepared foods. I live in America unfortunately, where everything is designed to make you fat and sick. And ingredient labels don't tell you the source of the particular flour or semolina.

[Anonymous No.17135825]

So how do you make pasta?
pic unrelated

[Anonymous No.17135863]

>>17135309
If you pay a shitload more like at whole foods, you could get high quality right?
Never been to the USA so i really dont know.

[Anonymous No.17135918]

>>17135309
Oh boy, you fell for the meme. Yuropoors have FAR less standards about listing what ingredients food contains.

[Anonymous No.17136068]

>>17131160
>>"let's put all this effort into makiing our own pasta, it'll taste 5% better!"
Oh, my personal hell.
My roommate is a great cook, but now has limited mobility, and can't really do major projects in the kitchen any more.
Now he comes up with the recipes, and I cook them.
Usually works well, but then he comes up with these two-gallon sauce/stew/chowder all day recipes with a hundred ingredients. And when it's done, I have to can the shit.
And then there's the home-made pickles.
Love him like a brother, but had to put my foot down. I ain't as young as I used to be either.

[Anonymous No.17136092]

>>17135309
>seed oil schizo

[Anonymous No.17136094]

Unless you're a pizza shop making pizza dough is a huge waste of time. When I worked in a restaurant pizzas were just a small part of our menu yet took the vast majority of prep time since we had to make so much dough.

[Anonymous No.17136162]

>>17131164
also, egg pasta and durum wheat pasta are two very different things. the latter is not necessarily inferior even if it's store bought

[Anonymous No.17137270]

>>17131160
For me its about not letting pasta become a crutch, same issue with rice.
By making pasta fresh, and only buying enough rice for a specific recipe I don't end up eating one or the other with nearly every dinner, which was a habit I used to have, because it was easy, filling, and compliments most meals.

[Anonymous No.17137313]

>>17131160
It's cheaper. I'm a tight-arse, so saving a dollar is a big deal for me. if I make pasta ten times that's ten dollars.

[Anonymous No.17137328]

>>17136092
Lots of diet stuff is a meme, but the seed oil thing is real. If you've actually researched these things and still think they're healthy you are legitimately retarded.

[Anonymous No.17137375]

>>17131442
>but at least you know all the ingredient list: popcorn, salt, oil.

[Anonymous No.17138593]

>>17131943

[Anonymous No.17138606]

>>17131160
that's the thing, just have an italiano gf that makes it for you instead

[Anonymous No.17138659]

>>17137313
>never heard of opportunity costs
in the time you waste making pasta (which costs just $1 for 6 plates worth) you could be flipping trash for a profit on ebay
ngmi