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/ck/ - Food & Cooking

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18325552 No.18325552 [Reply] [Original]

Al Dente, an italian-american chef that popuralized cooking pasta in a particular way

Dente's style of slightly undercooking pasta spread throughout New York in the 1950s and later spread to the rest of the world.

>> No.18325558

TIL!

>> No.18325627

>>18325558
un

>> No.18325654

I knew what "Al Dente pasta" was but I dindn't know Al Dente was filty fat burger eating fat american faggot

>> No.18325725

It's true. My ex-wifes grandpa was best friends with Al's brother Todd.

I heard many stories about Al and his half assed cooking. More than once he gave the entire church potluck explosive shits. A couple people died I think.

>> No.18325737

>>18325654
It's a troll post. Al dente means "to the tooth" meaning you can still just feel it with your teeth.

>>18325552
0/10

>> No.18325832

>>18325654
he revolutionized pasta anon

>> No.18325842

>>18325552
I thought it was funny, pal.

>> No.18325903

it's disgusting and the word is a meme

>> No.18326152

>>18325654
>this baitpost confirms my biases, it must be true!!1

>> No.18326792
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18326792

Bon Appétit, a french 19th century chef who's very famous and tasty cooking made the guests simply call out his name before eating, as a sign of praise. Waiters did it as a sign that, indeed, this fantastic dish was made by Bon Appétit himself.
Later the habit spread around France, as a way to say ,,this meal will be as delicious as Appétit's" and the onwards to the rest of the world.

>> No.18326799

>>18325552
Wrong.

‘Al dente’ is Italian for ‘to the dentist.’ As in, ‘this pasta is so undercooked and hard that I cracked a tooth and need to go to the dentist.’

>> No.18326806

>>18326792
It actually comes from a phrase used at Delmonico’s Steakhouse. Their signature dinner was a bone-in-ribeye, followed by an Apple strudel and English breakfast tea. Rather than saying all that, regulars would just yell “bone apple tea” to a passing waiter.

>> No.18327583

>>18325552
I don't care about the origin but al dente sucks. I like my pasta to be soft in my mouth, not borderline crunchy. I should be able to easily slice pasta by pressing it with my fork

>> No.18327625
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18327625

>>18325552
This is Al Amode, a French-American chef that popularized putting ice cream on things.

>> No.18327647

>>18327583
Why are you pissing on Al Dente's legacy?

>> No.18327686
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18327686

This is Cole Slaw, the Arab Muslim behind the now famous blend of mayonaise and cabbage.

Mr. Slaw's most commonly served this as a side to his black swan entree, which was marinated in a random assortment of local and seasonal ingredients.

>> No.18327902
File: 52 KB, 1200x675, famous-female-chefs-julia-child.jpg [View same] [iqdb] [saucenao] [google]
18327902

This is Mia Senplace, a chef who was famous for refusing to start cooking a dish until she had every single ingredient prepared and ready to use. Her meticulous planning and the way it allowed her to prepare food in record time inspired chefs around the world.

>> No.18327904

>>18325552
Who the fuck likes crunchy pasta?

>> No.18327907

>>18327902
She was great to watch, didn't give a fuck and her voice and demeanor was great too.

>> No.18327940

>>18325552
he was gunned down in the street by the mobster Sal Monella

>> No.18327993

>>18327940
Real greaseball shit

>> No.18328485
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18328485

>>18327993
can garlic even 'liquify'?

>> No.18328501

When he developed the dish he was dating the Rhea sisters. Dia and Ghana.

>> No.18328508

>>18328485
No it cannot. Not in olive oil at least. It might turn to mush later on when letting the sauce cook and simmer. The narrator confuses garlic with anchovy. Anchovy melts in the hot oil, garlic won't, and they are added at the same or similar time point.

>> No.18328510

His real name was Adolf Denter and he was an immigrant from South Tyrol, which is part of Italy nowadays, but back in the days it was part of Austria.

>> No.18329012

>>18328508
why can anchovy melt but garlic not?

>> No.18329089

>>18328485
Liquefy? Liquefy how? How the fuck can it liquefy?

>> No.18329197
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18329197

This is Susan "Sue" Vide, an American chef who suffered second- and third-degree burns over 70% of her body while trying to move an overfilled stock pot. (Photo taken pre-accident.) Despite her horrifying injuries and long, grueling rehabilitation, she vowed to return to the kitchen -- and to devise a new cooking method that utilized no boiling liquids to prevent what happened to her from happening to any other promising young chef. The technique she developed was not only safe, but also produced extraordinarily tender meat, and it set the culinary world on its end.

>> No.18329272

I love you guys. Shit like this is why this board is the best.

>> No.18329307

>>18329197
>not mentioning how her cooked flesh reached an incredible level of tenderness never before seen
missed opportunity

>> No.18329311

>>18325737
so fucking lame