/ck/ - Food & Cooking

>>17542072
I prefer CUNTadina better.

>plop the meatball, thusly please.
>*PLOP*

it is the OIL that gives the FLAVOR

>>17542072
I miss them like you wouldn't believe

>>17542072
Please stop making fun of my mom, she was only trying to make some videos of her doing things that makes her happy

>>17542098
it is the oil that gives it the taste

>>17542094
https://youtu.be/2h2xpNOgzDg

>>17542589
the taste of the oil cooks the sauce

Why not post the videos?

https://youtu.be/lI2lWuoMV3I

https://youtu.be/s37u_o-pJzQ

>>17542789
>that finger placement
She's bold. I like that in a woman

>>17542571
holy fucking shit, her kid is on here?

>>17542072
>>17542789
It's great that after those two videos they just stopped trying. It's like they knew it was shit

that's an oily sauce

>>17542976
>some people think there's lots of oil on my sauce and there is
>but you can remove it
I just don't understand a goddamn thing this woman is doing. if you're even going to flavor vegetable oil with garlic and onion and dump it into the sauce, why use like 2 cups of oil? why use that much and then tell people they can remove it later? why tell people they can remove the oil and in the same goddamn breath tell people the oil is what gives the sauce flavour? what the actual fuck is going on here

>>17543000
nice trips.

imagine giving her pussy a creampie.

>>17542949
>being this gullible
Anon I truly envy your earnestness

>>17543091
That's what gives it flavor.

>>17543120
>lol I trol u
sure thing buddy

>>17543206
that wasn't even a troll that was just two retards and one being slightly more retarded than the other

>>17543000
Sounds like someone has an unsatisfactory salt content

>>17542789
I get the impression that people actually don't like her tomato sauce, and that it is, reportedly, "too oily".

>>17542571
If you were the one working the camera on those videos I'll be happy to shift all the bullying to you.

>>17542072
Does someone have the compilation image of the thread where one anon followed the sauce recipe exactly? Even did a shot of the oil, kek

>>17543362
>jokes on you I was just pretending to be retarded
whatever helps you sleep at night

>>17544666
Bumping for this

i wish we'd have gotten more content from her before she was chased off

>>17543000
this is basically how fried your brain gets on American capitalism consumerism. day in day out worshiping the brand while secluding yourself in a suburban mcmansion while your surrounding infrastructure is purposefully built to be as hostile as possible to make you fear your neighbor and further drive you into a secluded brain rot schizophrenia where your only friends are Ronald McDonald and the Michelin tire man

>>17542072
>How to make your own sauce at home!
>Step 1: Add can of sauce to a pan

>>17545133
thanks for your post, chong

>>17545195
Seriously. This is almost as bad as people that down harvest their own sea salt. Do you actually want to cook, or just use premade shit? I saw an "Italian" restaurant the other day that didnt even have a wheat field or chicken range out back to make their pasta. Unreal what people get away with

>>17545544
retarded fag

>>17545544
retarded fag

>>17545544
retarded fag

>>17545553
>>17545556
>>17545569
Having a productive Saturday?

>>17542789
>Why not post the videos?
They had been taken down by the creators and only two reuploads by some /ck/ user that were set to private were acccessible, but only if you had the correct link.

>>17545666
They're available now, together with some other gold. Chefsdump on youtube

>>17545577
Saturday is the sabbath, I'm not allowed to be productive. Retarded fag

>>17542789
Because only wannabes spoonfeed.

>>17542789
Jesus I haven't seen the second one before. I can't believe these people thought she even has a fucking idea about what shes doing

>>17546461
like someone in the comments said, it's like she has ocd but doesn't even do it properly

anyone have the screencap of the anon who actually made marie's tomato sauce

>>17546487
You could be that hero
discover the forbidden knowledge

shes thoughtless and her recipes are really greasy but its still more edible than anything jack can make

>>17546496
found it thank you for the inspiration

>>17546507
don't speak ill of the dead fellow ChildKiller

>>17546507
shut up, jack is based

>>17546515
heartily kekd

>>17546520
No. Jack is incompetence incarnate

>>17545544
fagged retard

>>17545926
based christcuck

>>17546539
yeah but hes based

>>17546620

>>17546614

>>17544666
Satan asked and
>>17546515
this anon delivered

that sauce looks exactly like canned cambells tomato soup.
also i totally forgot she doesnt even put the fucking garlic and onions in the sauce! marie what the fuck is wrong with you

>>17542789
whenever i cook i'm always careful not to hurt myself in any way

>>17548049
I like to turn the burner on and just lay my palm across it. get a bit of a sizzle on. I do not cook a lot but it sure is remarkable.

>>17548065
fag

>>17548077
Cry some more, coward.

>>17548089
no

I'm going on a hiking trip soon and one of the dinners I have planned is spaghetti and meatballs with garlic bread.

I wanted to mention how I make my tomato sauce - in hopes maybe someone will be inspired by a non-trollish recipe.

I start with whole canned tomatoes - cheapest you can find.

I usually use 2 to 4 - 28 oz cans - depending on how much sauce I want - keeping in mind most of the can is worthless "juice" and it will reduce heavily in the oven.

Preheat your oven to 300F

Open the cans, drain the liquid, and, over the sink, squeeze the tomatoes lightly to get the extra juice out - you really just want the pulp.

Add the tomatoes to 5 qt or other saucepan.

Then I finely grate (or you can mince or slice it will all get blended at the end) 3-6 cloves of garlic and add that to the pot.

Then one or two onions, diced.

Then, 2-6 tbsp of butter to your liking (can also skip if you don't want but I would still add just a little).

I add a little alcohol to my sauce, in this case West Virginia moonshine because I am out of red wine, but about 1/2 cup red wine would be the usual addition. White wine works as well, or vodka.

I also add a little fish sauce (optional) - just 1 tsp or less

A generous sprinkling of dried basil and dried oregano - about 1 tbsp of each.

Salt - it will reduce - don't add too much - you can add more later - maybe 1 - 1.5 tsp

Some freshly ground black pepper - 1/2 tsp

I like a little sweetness so I typically add 2-3 tbsp of maple syrup and this time I added about 2 tbsp of aged balsamic vinegar as well for a sweet n sour profile.

That's all the ingredients. Put the sauce in the saucepan in the oven UNcovered for an hour - stir it, Then repeat letting it cook in the 300F oven for 30 min to an hour until it starts reducing then check it and stir it more frequently when it starts reducing. If it starts reducing too fast before the onions and garlic cook enough you can add some water.

You want it to reduce a couples times over till it becomes chunky. Then lightly puree with an immersion blender or blender - you want it to still be chunky. That's how I make my sauce.

>>17548098
That sounds utterly disgusting. This is so objectionable in almost every way that I barely know where to start

6 tablespoons of butter? Moonshine? Fucking maple syrup?

>>17548098
sounds interesting anon. i can't believe you waste all the juice though, should just cook it down.

>>17548775
to be fair you can use any kind of alcohol in pasta sauce. ever made vodka sauce? it's delicious and that's not altogether different from moonshine

>>17542072
But remember! Tomato SAUCE!
Not puré, not crushed ... SAUCE!

>>17548800
vegetable or canola, not olive oil. olive oil will give the sauce a very different taste.

>>17548799
Because the juice tastes like shit and you don't want it.

>>17548775
6tbsp of butter if you are making a large batch - like 4-5 28oz cans of tomatoes - mind you that's gonna make a large amount of sauce. As I said, it's up to you but it makes a lovely difference in flavor.

Not a whole lot of moonshine but alcohol helps extract soluble flavor compounds from the ingredients in the sauce.

Maple syrup - I added maybe a tbsp, helps to balance the acidity of tomatoes.

The basic point is to make it in a 300F oven, stirring every so often, uncovered, until it reduces, rather than a specific ingredient. The technique is the most important aspect I am trying to impart.

>>17548836
>the juice tastes like shit
no it doesn't, it tastes exactly the same as the rest of the tomatoes, they've been stewed and pasteurized in a can for months. just reduce it down, it's d'licious

>>17548840
I've tried making it with and without the juice and I prefer without. Try it both ways for yourself and see what you think.

I think by virtue of how mass-market canned tomatoes are made the juice isn't really good quality and doesn't contribute much flavor. The pulp is what you want - the juice is filler.

Also, is this marie? Are you trying to get me to use sauce in a can? FUCK OFF MARIE

>>17548842
probably because you're not using Contadina sauce

>>17548842
Have you considered that the "juice" tastes like shit because you're explicitly buying the cheapest shit you can find and they're just packing them in water?

If you get actually decent canned tomatoes they tend to be packed in puree of the same type of tomatoes and you don't end up discarding 50%+ of what you're paying for like a retard.

>>17549762
>just pay double for your tomatoes

um no I can get a can for under 1.50 and they stopped selling ANY san marzano "style" tomatoes in my shitty supermarket anyways


I'll just keep throwing out the juice thank you very much

>>17549785
K, enjoy your maple flavored shit I guess

>>17548098
Marie? Is that you?

>>17549795
>Fishy maple flavored shit
ftfy, anon is a retarded pleb.