poverty egg bruh from 1st page back, my eggs have improved a little lol
dont care to much since im stingy right now trying to hit financial and cutting goals

Heres something you can try, two cans of sardines (1 was mustard flavoring, other was just in oil) put cheese on it but didnt know how to get my tortilla, sour cream and cheese to work with the sardines, it tasted 4/10 but i still eat it like 2-3 days a week

h ttps://i.imgur.com/N7M3QUU.jpg
[im g]https: //i.imgur.com/9lvbIpx.jpg[im g]

RED RED RED RED RED RED RED RED RED

holy fukkin hell do u buy 1000 island dressing by da fukkin pallet at costco ? no wonder ur pasta looks like a soupy fukkin pile of **** not fit 4 a infant . don fukkin ruin dececco spaghetti by drowning it in ur *******ty can of cheap tomatoes an some store bought shaker of italian seasoning mix

u gotta fukkin pile of those dipping cups on ur table to last a normal person a year da fukk ? sauce is supposed 2 enhance the taste not be da taste . nice job toasting the bread perfectly only 2 get both sides soggy as an adult diaper with all that 1000 island spooge . fukkin teenage eating habits die hard . . .

I don't remember who it was that just posted spaghetti and red sauce. But here is the non poverty version.





What makes it non-poverty?


spaghetti doesn't hold sauce as well as rigatoni (or the elbows) I run out of rigatoni so I used elbows. Still a much better choice than spaghetti.
san marzano tomatoes
red wine
tomato paste
long simmer
extra better added
noodles undercooked in water, finished cooking in sauce.

freshly grated parnesan cheese, as opposed to your poverty 0 cheese....seriously wtf bro?


unrelated to it being non-poverty, but I made a lot of it so I can reheat it whenever I want more. (It'd be better to always cook fresh noodles whenever you want to eat it again, but the whole point of me making a lot is so I can be lazy later so I'm willing to sacrifice a little quality on the reheats.)

equal parts Ketchup & mayo makes a DAMN fine base though.

Here improve my homemade shrimp ravioli, shellfish emulsion and seared scallops.

Heres your dececco with sauce made from fresh tomatoes.

Cooked identical quantities of noodles for an identical amount of time in approx identical water (One pot was larger, but I gave it more salt to compensate.)
and then mixed in an identical quantity of sauce.

This is probably the "stained" look you are accustomed to. But I prefer to finish cooking the noodles in the sauce, which inevitably leads to a lot more sauce on/in the noodles and plate.


Thoughts:

dececco was slightly thicker than Barilla. offered a slightly more pleasing bite imo. I like more substantial things.

However, the Barilla picked up the sauce better imo and had a slightly better flavor.

So overall I think its negligible.

Sauce was definitely better with the canned san marzano tomatoes than with these fresh ones. Like, they were similar, but the san marzano was better.

Here are the side by side pictures. Dececco is on the left, Barilla on the right.

poverty egg bruh from 1st page back, my eggs have improved a little lol
dont care to much since im stingy right now trying to hit financial and cutting goals

Heres something you can try, two cans of sardines (1 was mustard flavoring, other was just in oil) put cheese on it but didnt know how to get my tortilla, sour cream and cheese to work with the sardines, it tasted 4/10 but i still eat it like 2-3 days a week