post your poverty meal and I'll post a superior version (starting with spaghetti)

[NicholasMango]

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.)

[SuperHercules]

Looks like a nightclub bathroom floor at 3 a.m

[WrestlingFan123]

here's my appetizer from Gary Danko in SF (Yeah you mirin')

[OliverHeldens]

Bud, that looks pretty fukin average.

[NicholasMango]

here's my appetizer from Gary Danko in SF (Yeah you mirin')

idk what that is honestly. Are you at a restaurant?

Bud, that looks pretty fukin average.

Idk what you are expecting from pasta and red sauce, but obviously this isn't a super high end dish. Just a high quality version of a common dish.
Really the only way I can think of that this could've been better is if I had made the pasta fresh.

[cjr169]

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.)

mirin kitchen which jail you posting from we got a guy who smuggles in salami and gabagool



not too much onion in the sauce *******

[8PointBuck]

looks like sh*t.

[WrestlingFan123]

idk what that is honestly. Are you at a restaurant?



Idk what you are expecting from pasta and red sauce, but obviously this isn't a super high end dish. Just a high quality version of a common dish.
Really the only way I can think of that this could've been better is if I had made the pasta fresh.

Yeah Gary Danko in SF:

Golden Osetra Caviar with Buckwheat Blini

[Duckliver]

Yeah Gary Danko in SF:

Golden Osetra Caviar with Buckwheat Blini

I love Gary Danko one of my greatest honors was cooking for him one night in pdx.

But I mean you could have made that at home boyo! Still jelly af that cost you what like 300 bucks? Think I can buy tins of it for around 120.

[NicholasMango]

mirin kitchen which jail you posting from we got a guy who smuggles in salami and gabagool



not too much onion in the sauce *******

I put three small onions in. That's all paully

looks like sh*t.

lol okay

Yeah Gary Danko in SF:

Golden Osetra Caviar with Buckwheat Blini

lol well that doesn't count. You godda make the meal I'm improving.

[ko300zx]

Spaghetti soup. Not a bad idea.

[WrestlingFan123]

I put three small onions in. That's all paully



lol okay



lol well that doesn't count. You godda make the meal I'm improving.

got it, lemme find something.

[kyle1922]

cheesey scramebly eggies and chorizo

[SportCoat]

i especially like the vegetables you incorporated into your meal OP

[Duckliver]

I put three small onions in. That's all paully



lol okay



lol well that doesn't count. You godda make the meal I'm improving.

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

[NsaneOne]

cheesey scramebly eggies and chorizo

Chorizo is good af (no homo). You also added cheese and made a burrito, me gusta.

[Jmart07]

[NicholasMango]

cheesey scramebly eggies and chorizo

Eggs look a bit dry. That'd probably be the most obvious improvement I'd go for.
I think especially for a burrito, a really small curd is nicer for scrambled eggs too.
Could also do a homemade tortilla... This is has some potential.

i especially like the vegetables you incorporated into your meal OP

has onions. Fuk off.

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

That looks good af. Would take me a long time though. I don't make much seafood.

what am I looking at?

[NicholasMango]

cheesey scramebly eggies and chorizo

Alright. Done.


Improvement #1.)
Homemade tortilla. Haven't ever made these before. Would've liked them thinner, but I don't have a rolling pin so I did the best I could. Still good af. Probably make them from now on instead of buying.


Improvement #2.) Your eggs looks dry, and like they had a very large curd. This is a bit of a preference thing, but I certainly prefer a small curd, with nice moist fluffy eggs. I made these with lots of butter and some sour cream, though you can do without the sour cream easily. Add some salt pepper and chives and voila.





improvement #3.) I see your sausage, and I raise you a steak.


final product. Absolutely delicious.

[NicholasMango]

Not related to this particular dish, but I also made a pan sauce out of the fond from cooking the steak. I mean...why wouldn't I?

[kyle1922]

Alright. Done.

Wow! That looks good af. Just learned how to make eggs and pretty much cook this year brb doing research now

[NicholasMango]

Wow! That looks good af. Just learned how to make eggs and pretty much cook this year brb doing research now

if you want the eggs to turn out like that, the trick is lots of butter. (maybe like 1/2 tablespoon per egg.) and stir them nonstop the entire cooking process.

my main man Babish has got the how to on a LOT of things. Heres eggs.



https://www.youtube.com/watch?v=xBGoJUxxRqU

[RespectYourself]

if you want the eggs to turn out like that, the trick is lots of butter. (maybe like 1/2 tablespoon per egg.) and stir them nonstop the entire cooking process.

my main man Babish has got the how to on a LOT of things. Heres eggs.



https://www.youtube.com/watch?v=xBGoJUxxRqU

Kinda like the Gordon Ramsay eggs, they're nice:

[NicholasMango]

Kinda like the Gordon Ramsay eggs, they're nice:

[yout ube]PUP7U 5vTMM0[/yout ube]

Yeah. Babish had them "the Gordon Ramsay way" in his video.

I usually add all of the seasoning when I plate. Looks nicer imo.
I also rarely put anything other than butter in.

[RespectYourself]

Yeah. Babish had them "the Gordon Ramsay way" in his video.

I usually add all of the seasoning when I plate. Looks nicer imo.
I also rarely put anything other than butter in.

Good advice. I love the texture of the Ramsay eggs but the cleanup is a pain. I'd say it's worth it.

[bigcat3655]

Rotini , tomato sauce, sliced smoked sausage

[NicholasMango]

Good advice. I love the texture of the Ramsay eggs but the cleanup is a pain. I'd say it's worth it.

I make the eggs in a nonstick skillet, I've got a silicone whisk that I use. But you can just use a rubber spatula. The teflon is super easy to clean.

Rotini , tomato sauce, sliced smoked sausage

literally the same as my first post. But brown the meat in the pot at the start. Then remove and add it back in while the sauce is simmering.
Normally I like to do redsauce with a LOT of ground beef/pork (or a combo) but I was fresh out when I made the sauce in the OP. Still good though.

But yeah. You could do chopped sausage, whole sausage, ground meat, meatballs. Doesn't matter.


Rotini is better than spaghetti, but I think a tubular noddle is best in this case...or most cases honestly.

[The_Trooper]

U mirin spaghetti

[StrawberryTaco]

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.)

looks like **** . barilla is **** . if ur not gonna make fresh use dececco then talk about sauce sticking to spaghetti . ur tomatoes look like **** that came out of a can . i live in my van and can make better meals

[NicholasMango]

U mirin spaghetti

Yeah that's the one!

looks like **** . barilla is **** . if ur not gonna make fresh use dececco then talk about sauce sticking to spaghetti . ur tomatoes look like **** that came out of a can . i live in my van and can make better meals

How the **** am I gonna make fresh rigatoni?
Or where would I get fresh san marzano tomatoes? So yeah. The tomatoes came out of a can. Woopdee doo, the sauce was made fresh.