/ck/ - Food & Cooking

>>13002626
Dice your onion down to a fine mince and add it to a pan with some heated olive oil. Your patience hear pays off. It’s not that you don’t like onion, it’s probably that you dislike the texture of poorly-cooked onion. So go small and it’ll melt into the sauce.

>>13002628
Our onions have sweated out with some salt and pepper over medium heat for several minutes. See those golden crispy bits forming? That’s when you know you’re ready for…

>>13002635
The Italian sausage. I didn’t see any hot, so I went with the mild. Sadface.

>>13002637
Break it up, stir it up. Break it up, stir it up. We want it crumbled down almost to rice texture.

>>13002647
As the sausage starts to brown and get crispy, we add some healthy splashes of Worcestershire sauce. You’ll appreciate the slight sweetness and smokiness it adds to the final flavor.

>>13002655
WEEWOOWEEWOO! Your reward for scrolling through every picture and post is that you’ve found the first secret ingredient not listed in the OP. I like ground mustard in this dish not just for the heat, but for the different kind of heat. Capsaicin works on your tongue, whereas mustard and horseradish really get you in the nostrils.

>>13002659
Sauce and secret ingredient added, and we’re really starting to get nice and crispy here. Time to move on…

>>13002663
Add your orecchiette and stir it in thoroughly. Oh yeah, we also forgot the garlic earlier, so we’re adding it now. To compensate, we’re sauteeing this and stirring frequently for about 1 minute before adding…

>>13002669
Enough chicken stock to cover. Stir well and cover, simmer over medium heat (4-5 is good).

>>13002676
As we stir, the stock will reduce. We need to balance the thickness of the sauce with the doneness of our pasta. See these thick bubbles here? That, combined with tasting the pasta and it still being pretty crunchy, tells me I need to add more stock. I do so here with another cup, and it eventually needed another half cup to get to my desired doneness.

>>13002679
WEEWOO! 2nd secret ingredient. One-pot dishes like this make it so easy to sneak in extra veg. Often I’ll do it with the onion in the form of celery, carrot, bell pepper, or mushroom. Today I opted for some frozen peas.

>>13002684
Pasta is al dente, it’s time to bring it all together. Here I’ve added the peas and stirred them in, leaving them for a minute or two to come up to a simmer.

>>13002692
HOLY SHIT, look at all that chopped arugula!

>>13002695
JK lol, it really wilts down. I’ve stirred it for 60-90 seconds or so at this point, it’s wilting and the sauce is almost to my desired thickness.

>>13002703
Time to give it the ol’ parmesan kiss. S

>>13002709
And you’re ready to go. A final check for seasoning told me to add a little more salt, some extra black pepper, and then I topped it with a little more parmesan upon serving.

Happy cooking, hope you give it a shot.

That’s it. That’s all I’ve got, /ck/.

>>13002637
>Italian sausage
how is that block a sausage?

>>13002734

>>13002626
do they sell oricchiette as dried pasta in America?

>19 posts
>2 posters
Big gay

>>13002750
Yes but it depends on the store. I couldn't find it at CostCo, WinCo, or Walmart, but a Fred Meyer had it. I'm in a smallish town (50k) in a remote state in the US, though, so I have to believe that larger urban areas would have it in more stores.

>>13002755
>17 steps to the cookalong
Just how retarded are you?

Looks good I’ll def give it a try sometime soon

why'd you have to put those little green balls in it? ruined it

>>13002655
>>13002659
Maybe you should have made a salad, fattie

>>13002637
Just gunna throw all dark shit in at once lol. Just Look at that block of meat

>>13002647
Ur not going to get a rice texture with ground meat anon .....

>>13002780
6'1 180, but now we know what you're insecure about, sweet pea. Smoochies.

>>13002782
??

Why shit talk someone who actually posted a thread about real food? What a shit show this board and website is become

>>13002810
Amen, brotha. Thought a little OC would bring some life to the board but I guess we don't do that around here these days.

>>13002797
Lel, those are not the hands of a 180lb man.

Op go cry some more on R*ddit where people with thumbs like yours belong

>>13002830
I'm wondering how someone gets to the point where they have no idea that such a blanket statement makes them look absolutely retarded.

Ahhh yes, the good old slop o' shit. Absolutely disgusting

Congratulations, you made hamburger helper

>>13002902
Meat, who likes that stuff, yuck.

>>13002626
Thanks for the cookalong OP. Might try this later.

>>13002958
NP, thanks

>>13002883
>>13002902
wow, threads with original content seem to attract the biggest cunts who prolly can't cook at all.

>>13002982
While we're at it, another anon mentioned that it might be difficult to find oricchette in stores. What would your first substitute pasta be if you couldn't find oricchette?

Has there ever been a more butthurt op in the history of /ck/? Maybe Reddit would be more your speed, pal

Could have probably used a little white wine.'

Yum yum yum yum looks great op

>>13003014
Not Op but based on the shape of that pasta I would say shells or bowties would be good substitutes, as they have some texture but aren't hollow or noodly. Maybe even those spiral ones. sorry for not knowing the italian names of these six dozen gay shapes

>>13003130
Hey don't worry about it I only about op's pasta because he used the name, and I still had to look it up.

>>13003039
>shit on someone for making OC
>"lmao suck it up pussy"
I bet you wonder why your life is shit, too.

>>13003163
op is liddle babbie confirmed

>>13003180
Not OP, try harder.

>>13003195
>I'm not op
Op confirmed

>>13002626
>what keeps me coming back is quality OC
I applaud you for not posting in and enabling the cat blog.

>>13003262
The what?

>>13002659
Based fattie

>>13003289
Some guy who came here with the reddit invasion of 2016 and makes an eternal general, "for people who cooked something but don't want to make their own thread" - and then he keeps it bumped with pictures of his cat, gives everyone Likes, talks like a retard, and it's basically a circle jerk that most people hide and it's been killing OC here and is generally anathema to /ck/ culture. It's effectively turned OC into a containment thread, which is backwards as fuck.

>>13002902
Its true, this is simple flyover casserole with an irrelevant Italian name. Nothing to see here.

>>13003318
Imagine having a viewpoint so retarded. "OC generals are awful for the board." Look at this poor fuck you guys dumped on just for trying to make OC. That thread is so popular because everywhere else people get shit on for not posting shitty bait, fast or junk food, or energy drinks.