/ck/ - Food & Cooking

I hate to admit it, but I like this too. It's one of my go to's when I want something a step above ramen. I throw some elbow macaroni in a bowl with water, microwave for six minutes, stir, then throw it in for another six minutes. Then I drain it and add salt, pepper, butter, and garlic powder.

>>13251

That sounds disgusting, but I'm willing to give it a try before I call you a filthy plebeian.

I usually add a spoonful of cooking oil to cooked pasta to keep it from sticking - but just eating pasta with butter? that sounds a little too bland for me

>>13254

Extremely popular with picky eater children in murricaland.

Child decides to refuse real food, parent says they have to eat something, this is an easy thing to cook for them.

Most people enjoying pasta with butter voluntarily (rather than under duress) add salt, pepper (sometimes as hot sauce), a bit of garlic, and a bit of cheese, but not so much that butter isn't still a dominant flavour.

Fanciest version I ever made was sauteeing morel mushrooms in a load of butter with a hint of garlic, then tossing with angel hair pasta. Small bit of parmesan over the top.

>>13253

>not just cooking prepackaged Kraft mac n cheese in those blue boxes and a few cheap hot dogs in the pot in hot water

lrn2be poor, nigger

Ive never seen anyone do this, even with kids, but this reminds me of when I have leftover chicken. I shred it, melt butter with garlic powder and hot sauce then mix it all together and eat it out of a bowl.

I had a blood test recently, my HDL is like 150% of whats normal.

>>13257

>kraft blue box

Aldi is one third the price with almost identical quality.

>>13252

If you aren't feeling lazy you can cook the pasta like normal. It's definitely pleb. Like I said, it's when I want something a little better than a package of ramen.

The real recipe I nigger rigged this from:

VERY gently saute a shitload of thinly sliced garlic in plenty of olive oil. You want to infuse the garlic into the oil. It should take a good fifteen minutes or so for the garlic to get golden brown. If it gets too brown it will taste bitter. When the garlic is ready add your noodles straight from the pot. You can add a little noodle water if you think it needs it, and. It usually does. Saute your noodles in the oil until most of the pasta water has evaporated and thickened things a little. Plate it. Top generously with minced flat leaf parseley. I do mean generously. Grate on some parmesan.

It works pretty well with butter too. When I was a kid I had my tonsils removed. When my pain medicine was working I was passed out. When it wore off I was in too much pain to eat. I had one meal right when I got home from the hospital, then ate nothing and barely drank for six days because of the pain. My parents were worried they'd have to take me in to get IV fluids to stay hydrated. That one meal was homemade egg noodles with butter.

>>13264

kinda like this as the original?

>>13269

Yep. That's pretty much the same recipe, only I've never added lemon juice. I'll try that next time I make it. The version I make I learned from an episode of Lidia Bastianich's show on PBS. PBS has always had the best cooking shows. Food network may have had some good shows back before it became the Chopped Channel.

>>13271

Yep. I learned so much technique watching Frugal Gourmet as a child it's scary. Lidia always annoyed me, but I recognize she knows some shit and my annoyance is purely subjective and largely baseless.

Food Network was ok when they were showing imported Iron Chef, so long as you didn't watch Emeril. Food Network is really about culinary entertainment and not about instruction.

>>13274

I was phone posting at work and cut myself off. That should have ended "… But even then pbs was better." There used to be plenty of good instructions cooking shows on food Network. The last good one was Molto Mario. I was kinda shocked when Battali sold out to iron chef America. Good it's was decent, but it's definitely overrated. So many of the recipes are just plain boring. I know it's for beginners, but even taking that into account it's still got a lot of lame recipes. I haven't thought about the frugal gourmet in ages. I used to love it when I was a kid. I remember him cooking lamb brains. I've wanted to try them ever since.

>>13280

Good it's= good eats

>>13280

Yeah, instructional shows that focus on recipe rather than technique tend to fall apart.

Good Eats used a lot of basic dishes done well, to highlight how and why.

I would characterize Good Eats as mid level, with the short lived How to Boil Water as beginner. GE expected you knew which end of the knife to grab, HTBW didn't assume you had knives yet.

butter this

>>13237

>2018

>carbs

>butter

never gonna make it