Thread 23268257

good evening banters and bantettes you are all cordially invited to tomorrows spaghetti tuesday banquet.
You are encouraged to make spaghetti and post it in the thread. it is not required to cook anything from scratch you can just make in whatever way that is convenient for you :) however in the spirit of this being an international board you are encouraged to make local variations if those exist where you live :)
This thread will be used if it is still active, in the event that it dies and for some reason I am not here to make a new one i request that someone else make one.
See you tomorrow and happy spaghetting ٩(◕‿◕｡)۶

>>23268257 (OP)
i have been wanting to experiment with shrimp scampi for awhile

>>23268302
Sounds interesting :) looking forward to ur contribution <3
Here scampi is deep fried langoustine tails. I know its something different in the states but not 100% sure what it is. Is it shrimps in some sort of sauce?

i will make the same spaghet i posted probably...
i might think of something else though, who knows

>>23268323
pink shrimp of the common grocery variety, heavily garlic'd butter sauce immulsified w/splash of pasta water and parsley.

>>23268332
Was that the one with lots of ground beef? It looked yummy :)
>>23268350
:O that sounds rlly good.I hope it turns out nicely :D

starving day
lonely day

>>23268421
T_T

>>23268350
tasty
i haven't had shrimp in a while
>>23268407
yeees
it's meant to be a meat sauce, but the sauce always comes out kinda thin & sinks to the bottom

>>23268415
:'( I'm very sorry to hear that anon
>>23268431
Maybe you need to cook it for longer at a lower temperature? Meat sauces should be cooked low and slow for as long as you can bare. Pref over an hour.
You can cook it for less time of you use a premade sauce that's already been cooked down quite a lot at the factory but if ur making it from scratch with tinned tomatoes or ur premade sauce is still rather runny you just need to cook it for fucking ages :)

>>23268729
that is good to know
i try to let it simmer, but not for nearly that long, maybe i'll try it tomorrow

>>23268850
Just make sure the heat is really low and you'll want to put a lid on it and reduce heat to almost nothing when it starts forming little craters where the bubbles have been or you will dry it out too much and burn the bottom of the pot.

>>23268407
>>23268431
you can try it too.
modern youtuber cooking shows are a godsend for quick recipes, babish's recipe turned out a baller onion soup, i just skipped store bought broth for scratch from 2 t-bone steak bones w/meat and muir pois veggies.

>>23268925
I cant eat the sea bugs I'm too autistic xD iv tried multiple times but i always end up getting grossed out no matter how good the food tastes. Even shit like instant ramen containing shrimp where there's no detectable bits of them still freak me out.

eat spgt (o˘◡˘o)

>>23268963
wow
depriving yourself of something tasty because pre concieved notion.
unless allergic rip off that band-aid and wat a shrimp cocktail, you'll thank me.

>>23269597
Its not rlly a preconceived notion as much as just something that makes me deeply uncomfortable.
Iv eaten shrimps on multiple occasions and even when they are really yummy its still difficult to tolerate.
I get that its childish and illogical but its not a concious thing so I can't just tell myself its stupid because I just get a rlly strong impulse to vomit when I think of shrimps, crustaceans, bugs ect

>>23269597
>>23269614
Basically I can get over the preconceived notion part but have a psychosomatic physical reaction that iv not managed to get over yet

I will post my spaghetti here if I make some

>>23269677
i have a similar thing with most cheeses, lol
my mom had it with alot of vegetables
>>23268893
i will keep this in mind :D
>>23268925
>i just skipped store bought broth for scratch from 2 t-bone steak bones w/meat and muir pois veggies.
based
and yeah, i've found a few nice recipe channels so far

bump

Well shit i have accidentally slept all day. Got to let my birds get a couple hours out of their cage to play and exersize while i do some other stuff.
Wont be posting my spaghetti untill later as i usually only eat once a day and I can never eat when iv just woken up.
Looking forwards to seeing ppls spgts :)

spageti bump

What time is it in the states? Im going to make my spaget in like an hour or 2 but I missed all the shops so will just throw together some basic shit and not post pics of the cooking process as it'd be very boring.

>>23274900
it's 5 PM where i live
should be around 3 PM on the west coast, and 6 PM on the east coast

>>23275599
Thanks <3 I guess I will maybe are some anons spgt in a couple hours.
Its 22:32 here
my sauce is finished and my pasta is cooking :)
I just put garlic, herbs, crushed tomato, concentrated tomato paste and some bouillon in it.

Heres mine..
I hope some other ppl join in :3

>>23275697
>>23275842
woah

>>23275697
<3
tasty
>>23275842
beautiful

i should get started on the sauce i think
good luck anons

>>23276317
<3 <3 (o˘◡˘o)˖◝(0▿0)◜˖°

meat is still thawing because i'm a dummy
it's almost done though
i intend to simmer the sauce for much longer like you said

>only two actual spaghetti posts and the day is almost over
Poor show

>>23276735
there will be a third

this is how it came out last time

>>23276737
There's very little time left you must hurry

>>23276725
Looking forward to seeing it :)
>>23276735
It was over 2 hours ago for me but a day is like 48h in bnat time because there are anons from everywhere.
Also this is only the first spaghetti tuesday I will try to make a thread every tuesday untill its a thing

Tasty for me

>>23276799
Did u maek spgt?

>>23276754
>>23276756
here i go, wish me luck

>>23276901
Ganbatte ne!

>>23276901
Hows the sauce looking?

there be fresh garlic and basil in there

>>23277179
>>23277176
Oh my gosh I can't believe this is actually finally happening right now

>>23277176
>>23277179
ehehehe looking good >:)
I wish I had a stove like that, iv not got gas in my neetbox so I just have a 2 burner electric hob.
Make sure to re-season ur cast iron after cooking tomato in it, its proabably fine for this but if you slow cook something tomatoey in a cast iron for like hours it can remove all the seasoning.
<3

>>23277237
>>23277252
der spaghet

there is still this thin layer at the bottom, i'm not sure why
i think it might be the meat juice from early on? i might be cooking the meat at the wrong temperature or something, i'll have to look into that next time

but after simmering it for like 30 minutes instead of 10, the flavor is definitely much richer, so ty anon :D

>>23277252
>Make sure to re-season ur cast iron after cooking tomato in it, its proabably fine for this but if you slow cook something tomatoey in a cast iron for like hours it can remove all the seasoning.
good to know
>I wish I had a stove like that, iv not got gas in my neetbox so I just have a 2 burner electric hob.
this is like a 100 year old victorian house in a low-income area, but the kitchen is very nice, and alot of the older utilities haven't been replaced with new ones
i've tried to take advantage of it & learn to cook some things while i'm still a NEET
>ehehehe looking good >:)
tasty time
<3

>>23277432
Ohohoho that looks hearty and delicious <3
>>23277438
Could it be water from the noodles? The sauce looks very thick and rich (great job btw) but yeah there's some watery liquid around the plate
>>23277456
>victorian house in low-income area
Sounds like where I grew up.
>tasty time
tasty time indeed <3 thank you for joining me for spaghetti Tuesday (o^▽^o)