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AskForRaffo wrote: ↑Mon Jun 21, 2021 4:55 am

THE KILL wrote: ↑Thu Jun 17, 2021 5:09 am Post some more hilarious recipes, guys! Pfff, I try to bring some extremely dumbed down old-world sophistication to these unwashed new-worlders, and this is the thanks I get...

Yet you came in all spaghetti this, pasta that but still haven't specified when you put the salt in the water.

Hundreds of years of tradition at stake here!

Goddamn... okay, full disclosure: no salt. None.

Cause I always forget...

THE KILL wrote: ↑Mon Jun 21, 2021 10:09 am

AskForRaffo wrote: ↑Mon Jun 21, 2021 4:55 am

THE KILL wrote: ↑Thu Jun 17, 2021 5:09 am Post some more hilarious recipes, guys! Pfff, I try to bring some extremely dumbed down old-world sophistication to these unwashed new-worlders, and this is the thanks I get...

Yet you came in all spaghetti this, pasta that but still haven't specified when you put the salt in the water.

Hundreds of years of tradition at stake here!

Goddamn... okay, full disclosure: no salt. None.

Cause I always forget...

Did you consult The Herff Cookbook?

the awesome Assassin wrote: ↑Mon Jun 21, 2021 7:30 am That's why you always gotta ask Raffo...

That’s ask FOR Raffo fuck face.

cxwx wrote: ↑Mon Jun 21, 2021 10:14 am

the awesome Assassin wrote: ↑Mon Jun 21, 2021 7:30 am That's why you always gotta ask Raffo...

That’s ask FOR Raffo fuck face.

What do you add to spaghetti... Whip cream...

AskForRaffo wrote: ↑Mon Jun 21, 2021 4:55 am Yet you came in all spaghetti this, pasta that but still haven't specified when you put the salt in the water.

I'm listening. I always put the salt in right at the start, then turn on the stove. Have I been pineappling myself all my life?

I sometimes wish i had the power to turn other people's genitals into a flesh-pineapple as a form of punishment

spacehamster wrote: ↑Mon Jun 21, 2021 12:33 pm I'm listening. I always put the salt in right at the start, then turn on the stove. Have I been pineappling myself all my life?

The main discussion is between putting salt at the very beginning or when the water is already boiling.
I know of families torn apart over this choice. I've witnessed fierce arguments focusing on the decimals of celsius differences between the two methods.

I'd probably get a summary execution in front of my family if I shared this with the wrong people ovah heah so approach my routine with caution:
Get hot water from the tap.
Put salt in as soon as the pot goes on the INDUCTION COOKTOP turned all the way up to 11.
Wait for the water to boil.
Throw the pasta in and then turn it all off.
Wait for 15 minutes and move the pasta around when I remember to.

THE KILL wrote: ↑Mon Jun 21, 2021 10:09 am Goddamn... okay, full disclosure: no salt. None.

Cause I always forget...

Real lack of standards your generation.

AskForRaffo wrote: ↑Tue Jun 22, 2021 1:11 am Wait for 15 minutes and move the pasta around when I remember to.

15 minutes?!

spacehamster wrote: ↑Tue Jun 22, 2021 1:24 am

AskForRaffo wrote: ↑Tue Jun 22, 2021 1:11 am Wait for 15 minutes and move the pasta around when I remember to.

15 minutes?!

I turn off the heat when it's boiling so the cooking is slower.

AskForRaffo wrote: ↑Tue Jun 22, 2021 1:44 am I turn off the heat when it's boiling so the cooking is slower.

So what's the advantage of doing that? I just leave the heat on and then try it once or twice around 6 minutes.

AskForRaffo wrote: ↑Tue Jun 22, 2021 1:11 am Get hot water from the tap.
Put salt in as soon as the pot goes on the INDUCTION COOKTOP turned all the way up to 11.
Wait for the water to boil.
Throw the pasta in and then turn it all off.
Wait for 15 minutes and move the pasta around when I remember to.

what a bunch of voodoo shite...

spacehamster wrote: ↑Tue Jun 22, 2021 3:46 am

AskForRaffo wrote: ↑Tue Jun 22, 2021 1:44 am I turn off the heat when it's boiling so the cooking is slower.

So what's the advantage of doing that? I just leave the heat on and then try it once or twice around 6 minutes.

Save some electricity
Got more time to fiddle around while getting my salsa ready
Avoid the upheaval of boiling waters flooding the cooktop
And it's hard to get overcooked pasta doing it this way

Okay AFR, now post your favorite hard shell taco recipes

AskForRaffo wrote: ↑Wed Jun 23, 2021 2:12 am And it's hard to get overcooked pasta doing it this way

I'm more likely to overcook it if it takes longer because I'll wander out of the kitchen and forget to look at the clock.

Anyway, care to tell us why the question of when to put the salt in is such a big deal? I always put it in at the start, but the other ady I realized about a minute or two before the pasta was done that I'd forgotten the salt and just threw it in at that point, and... it didn't really make a difference. I may have just used a bit more, but I just eyeball it anyway.

spacehamster wrote: ↑Wed Jun 23, 2021 5:45 am

AskForRaffo wrote: ↑Wed Jun 23, 2021 2:12 am And it's hard to get overcooked pasta doing it this way

I'm more likely to overcook it if it takes longer because I'll wander out of the kitchen and forget to look at the clock.

Anyway, care to tell us why the question of when to put the salt in is such a big deal? I always put it in at the start, but the other ady I realized about a minute or two before the pasta was done that I'd forgotten the salt and just threw it in at that point, and... it didn't really make a difference. I may have just used a bit more, but I just eyeball it anyway.

Trying to say you put salt in cold water will stir some shit for sure over here.
It's one of these subjects that get italian people all riled up for no reason. Same as having cappuccino after 12 am.
Putting salt at the beginning is basically seen as lazy and they will try to convice you until they're blue in the face that it's WAY better to put it in a few seconds before throwing pasta in because of temperature, corrosion on the pot, different absorption and some other fairytales.
Trve foodies will also stab your whole family if you tell them you use fine salt for pasta even if it's the same fucking thing as coarse salt.

AskForRaffo wrote: ↑Wed Jun 23, 2021 10:16 am
Trve foodies will also stab your whole family if you tell them you use fine salt for pasta even if it's the same fucking thing as coarse salt.

Hahaha. Because once it's dissolved in water, grain size is especially important.

I mean, I'm all for being a food nazi and I see nothing wrong with the fact that food and coffee are basically religions in Italy, but come on.

I don’t salt my pasta at all

cxwx wrote: ↑Wed Jun 23, 2021 1:27 pm I don’t salt my pasta at all

Here's a coming-of-age classic. One of the milestones of becoming an adult (vegetarians must find their own path).

Take a whole chicken
Salt it
Put it in a baking dish
Roast at 350F for two hours

I miss Smegma’s baked potato recipe.

spacehamster wrote: ↑Wed Jun 23, 2021 1:16 pm

AskForRaffo wrote: ↑Wed Jun 23, 2021 10:16 am
Trve foodies will also stab your whole family if you tell them you use fine salt for pasta even if it's the same fucking thing as coarse salt.

Hahaha. Because once it's dissolved in water, grain size is especially important.

I mean, I'm all for being a food nazi and I see nothing wrong with the fact that food and coffee are basically religions in Italy, but come on.

Nothing more amusing than espresso-addicted italians desperately trying to find a decent one abroad.

"This shit is just dirty water!"

I just made a meat sauce with three onions and not very much tomato sauce.