March 21, 20233 yr 1 hour ago, mr_hunt said: "my favorite thing about these videos is that they all put a man in the background softly going "wow”" LOL that's so true. Also, as someone who actually makes their own pasta, this video INFURIATES ME TO MY CORE!
March 21, 20233 yr 2 hours ago, mr_hunt said: Ok I just can't leave this alone. Putting aside the idiocy of taking boxed pasta and putting it in a blender to "grind it up" into flour..................................... 1) Store bought box pasta is made from durum wheat semolina. If you're making pasta from durum wheat semolina, you don't use eggs. You just use the flour and water. If you're going to make pasta that includes egg, you use either all purpose flour or Type 00 flour (or a combination of both), and no water. So taking durum wheat semolina and THEN adding egg to it, ay yi yi.......................... 2) After you've made a dough ball, you don't just go Viola I'm done! Holy sh-t...................You have to knead the dough for about 15 minutes in order to activate the gluten. That process is what's going to hold the dough together instead of breaking apart. Now in these case, she since already started with pasta that had already been through this process..................... 3) After you've done kneading, you don't go right into making the pasta. You have to let that dough ball rest for at least a good 30 minutes! You can't just activate all that gluten and then start rolling it out. It's need to relax and hydrate.............. 4) For the love of god if you're going to roll out the pasta using a rolling pin, you need it a hell of a lot thinner than that! What are you trying to do to your poor guests with that nonsense! 5) After you've rolled the dough out, you don't use a pizza cutter to cut the strands of pasta, ffs..................... You take the flattened dough and then roll it up, and then use a knife to cut the strands, and then unravel the strands you've just cut. And now that you've actually done it right, it will only take about 3 minutes or so to cook. And bonus, it will actually taste good and not like the certified crap she just put together. And never, ever make homemade pasta and use jarred gravy. You've just ruined the whole thing.
March 21, 20233 yr 13 minutes ago, Phillyterp85 said: Ok I just can't leave this alone. Putting aside the idiocy of taking boxed pasta and putting it in a blender to "grind it up" into flour..................................... 1) Store bought box pasta is made from durum wheat semolina. If you're making pasta from durum wheat semolina, you don't use eggs. You just use the flour and water. If you're going to make pasta that includes egg, you use either all purpose flour or Type 00 flour (or a combination of both), and no water. So taking durum wheat semolina and THEN adding egg to it, ay yi yi.......................... 2) After you've made a dough ball, you don't just go Viola I'm done! Holy sh-t...................You have to knead the dough for about 15 minutes in order to activate the gluten. That process is what's going to hold the dough together instead of breaking apart. Now in these case, she since already started with pasta that had already been through this process..................... 3) After you've done kneading, you don't go right into making the pasta. You have to let that dough ball rest for at least a good 30 minutes! You can't just activate all that gluten and then start rolling it out. It's need to relax and hydrate.............. 4) For the love of god if you're going to roll out the pasta using a rolling pin, you need it a hell of a lot thinner than that! What are you trying to do to your poor guests with that nonsense! 5) After you've rolled the dough out, you don't use a pizza cutter to cut the strands of pasta, ffs..................... You take the flattened dough and then roll it up, and then use a knife to cut the strands, and then unravel the strands you've just cut. And now that you've actually done it right, it will only take about 3 minutes or so to cook. And bonus, it will actually taste good and not like the certified crap she just put together. And never, ever make homemade pasta and use jarred gravy. You've just ruined the whole thing.
March 21, 20233 yr 1 hour ago, Phillyterp85 said: That’s some fine looking pasta but it’s called sauce not fing gravy
March 21, 20233 yr 1 hour ago, Phillyterp85 said: Ok I just can't leave this alone. Putting aside the idiocy of taking boxed pasta and putting it in a blender to "grind it up" into flour..................................... 1) Store bought box pasta is made from durum wheat semolina. If you're making pasta from durum wheat semolina, you don't use eggs. You just use the flour and water. If you're going to make pasta that includes egg, you use either all purpose flour or Type 00 flour (or a combination of both), and no water. So taking durum wheat semolina and THEN adding egg to it, ay yi yi.......................... 2) After you've made a dough ball, you don't just go Viola I'm done! Holy sh-t...................You have to knead the dough for about 15 minutes in order to activate the gluten. That process is what's going to hold the dough together instead of breaking apart. Now in these case, she since already started with pasta that had already been through this process..................... 3) After you've done kneading, you don't go right into making the pasta. You have to let that dough ball rest for at least a good 30 minutes! You can't just activate all that gluten and then start rolling it out. It's need to relax and hydrate.............. 4) For the love of god if you're going to roll out the pasta using a rolling pin, you need it a hell of a lot thinner than that! What are you trying to do to your poor guests with that nonsense! 5) After you've rolled the dough out, you don't use a pizza cutter to cut the strands of pasta, ffs..................... You take the flattened dough and then roll it up, and then use a knife to cut the strands, and then unravel the strands you've just cut. And now that you've actually done it right, it will only take about 3 minutes or so to cook. And bonus, it will actually taste good and not like the certified crap she just put together. And never, ever make homemade pasta and use jarred gravy. You've just ruined the whole thing. Nah, this is all wrong. I've got a much better recipe.
March 21, 20233 yr 22 minutes ago, 20dawk4life said: That’s some fine looking pasta but it’s called sauce not fing gravy The Italian in-laws all call it gravy
March 21, 20233 yr 5 minutes ago, CountBlah said: The Italian in-laws all call it gravy I’ve never seen or heard it called gravy in Italy.
March 21, 20233 yr 40 minutes ago, 20dawk4life said: That’s some fine looking pasta but it’s called sauce not fing gravy I've heard it go both ways. But, I will say, there is such a thing as Sunday Gravy and I've never heard anyone call that Sunday Sauce.
March 21, 20233 yr 25 minutes ago, VanHammersly said: Nah, this is all wrong. I've got a much better recipe. I made cacio e Pepe a few weeks ago that came out pretty good.
March 21, 20233 yr 10 minutes ago, Phillyterp85 said: I made cacio e Pepe a few weeks ago that came out pretty good. Yeah, that looks great. Mine was a picture of noodles with ketchup being squirted onto them.
March 21, 20233 yr On St. Patrick's a drunk guy in a pub went into the loo to take a leak. All of a sudden he heard a loud scraping sound and turned his head to see a very short individual, quite less than a metre tall, dragging a bar stool across the floor. The little man was dressed in all green with buckled shoes and a tall Irish cap, and set the stool right in front of the urinal trough. He climbed up onto the stool, opened his pants, and began to relieve himself. The original drunk man glanced over and couldn't hide his astonishment at what he saw - the little man was well endowed beyond comprehension. The little man looked up and said, in a high, Gaelic voice, "What's your problem, mate, you've never seen a leprechaun before?" "I'm sorry", the man replied, "I don't mean to stare, I just... I can't believe how big you are down there." "Well, that's one of the perks of being a leprechaun." "Really?" "Yep, I make a wish and it comes true. But believe me, it's not all it's cracked up to be, friend." "What do you mean?" "Well, you're a young man, so you may not understand this, but - although it was great at first and got me a ton of action from many beautiful women, after a while it just became too much to deal with. At this point in my life I've pretty much done all I can do with it. It's more of a hassle than anything else dragging all this extra bulk around, especially since I'm such a little bloke." "Chap, I think you're crazy! I'd kill to be that big!" "Really?" "Oh, definitely!" "Well... I can do that for you." "No way! You can?" "Of course! I AM a leprechaun after all." "So, what do I have to do? Make a wish or something?" "Ummm... not exactly, mate." "Ok, what then? I'll do anything!" "Indeed", the little man grinned, "You see, the way leprechaun magic works, I can only transfer my special powers to another... whatever you gain, I lose. In this situation, though, it's a win-win for both of us because I'm ready to be rid of this burden and you're eager to take it on." "So how do you make the transfer?" "I have to, how shall I say it", the little man said after a dramatic pause, "put it inside you." "Inside me?!", the drunk man shouted in shock, "You don't mean..." "Yes, that's what I mean." "I don't think so!" "Ok, your loss", the little man said as he climbed down from his stool and began to drag it back toward the door. "Wait!" the drunk man shouted. The little man stopped and smirked, "Yes?" "You would really do this for me?" "Yes, like I said, I've had enough of it all. Look, I totally understand your hesitation, but look at it this way... you go through a few minutes of awkwardness and discomfort - right here, right now - but in return you get decades of attention from more beautiful women than you could possibly imagine." The drunk man stopped to think for a moment, then took a deep breath and said, "Ok. I'll do it." "Are you sure?" "Yes, I'm sure. Let's just get this over with." "Ok! Stay where you are." The little man drug the bar stool back over behind the drunk man and climbed up, standing on the seat. He then began the process they had previously discussed. The drunk man stood over the urinal with his eyes closed and palms against the wall. "Sir?", the little man asked. "Yes?", the drunk man replied through clenched teeth. "How old are you?" "I'm 30, why?" The little man let out a loud, hearty belly laugh that echoed through the tiled room. "What's so funny?" "You're 30 and you still believe in leprechauns?"
March 21, 20233 yr 8 minutes ago, VanHammersly said: Yeah, that looks great. Mine was a picture of noodles with ketchup being squirted onto them. Lolol the other thing I learned. If you can make pasta, that also means you can make playdoh! My son made this the other day and asked me to guess what it was. I guessed Nick Foles wearing a sombrero. He said no it’s Ernesto de la Cruz from the movie Coco.
March 21, 20233 yr 1 hour ago, Phillyterp85 said: I've heard it go both ways. But, I will say, there is such a thing as Sunday Gravy and I've never heard anyone call that Sunday Sauce. Cause you’re dealing with Americans.
March 21, 20233 yr 1 hour ago, Phillyterp85 said: I've heard it go both ways. But, I will say, there is such a thing as Sunday Gravy and I've never heard anyone call that Sunday Sauce. Calling it gravy is an Italian American thing, specifically more so on the east coast it seems. IAs here, in Canada, and even on the west coast don't seem to use it as much. My oldest relatives (from central east Italy) would always refer to it as sugo. I've never heard them use this same term for actual gravy like on thanksgiving. I suspect some of the IAs with roots in Southern Italy might've translated it more to gravy rather than sauce when they settled on the east coast. Similarly, a lot of you east coasters also use the term pie when referring to a pizza. I made a photoshop a while back with a jar of pizza sauce renamed to pie gravy.
March 21, 20233 yr 1 hour ago, Phillyterp85 said: I made cacio e Pepe a few weeks ago that came out pretty good.
March 21, 20233 yr 3 hours ago, 20dawk4life said: I’ve never seen or heard it called gravy in Italy. I don’t know what to tell ya. They all moved to northern Virginia from Brooklyn. So maybe it’s a Brooklyn thing. But all the grandparents, who call it gravy, were straight off the boat. Trust me, I scoff when they say it as well.
March 22, 20233 yr On 3/21/2023 at 9:39 AM, we_gotta_believe said: Saw that one back when it happened. Pride was sooo fun to watch. Weight classes were more like suggestions, and the fighters were all juiced up and paid for with yakuza money, but it made for super entertaining fights. And the roster of dudes was unmatched, Fedor, Crocop, Sakuraba, Wanderlei Silva, Anderson Silva, Shogun, both Noguieras, Rampage, Igor, Coleman, Fry, Shamrock, Hendo, etc. The absolute pinnacle of MMA as far as I'm concerned. The Russian guy in that video is Fedor's brother Alexander. He's a 3 time world Sambo champion and if you know anything about the Russian mob, you can tell by his tattoos that he's affiliated, done prison time and is suspected of being a hit man.
March 22, 20233 yr 3 minutes ago, iladelphxx said: The Russian guy in that video is Fedor's brother Alexander. He's a 3 time world Sambo champion and if you know anything about the Russian mob, you can tell by his tattoos that he's affiliated, done prison time and is suspected of being a hit man. I know, Crocop destroyed him when they fought.
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