no balls! a little bit of char round the edges never hurt nobody. if the chees aint bubbling and browning deep all the way across the surface-- but id still eat em either way
beautiful, absolutely fantastic! the ingredient ratios are about what i would choose, i respect the topping choices. could wish for about 2 minutes under the broiler for some serious maillard browning but other than that exemplary. bon appetit!
it's giving ai. peep the sloppy metaphor in the conclusion, "A chef’s drawer is a curated battlefield." No it isn't. a drawer is not a battlefield. and a drawer? for the dozens of heavy pots and pans you're enthusiastically endorsing? a chef with that much hardware would be referring to some description of their dedicated commercial shelving. new user with no post history shows up in a hobby community to specifically recommend brands and product in a way that any marketing director would approve of. really, every one of these brands are perfect and bulletproof? no complaints or reservations at all? oh wait, sorry, t-fal apparently is not for heavy use. get the fuck outta here.
fair enough. yknow, i got so caught up in saying my little thing i said i forgot to compliment your pasta. i believe i could tuck into it, it looks delicious 🤤
I never have understood the common compulsion to serve bread with pasta. Pasta is already practically bread. I've never once been eating a bowl of pasta and thought to myself, "You know what I need to go with this? some rolls." I've often looked around at my plate and that of the people around me and thought "90% of the rolls on our plates are going into the trash."
In fairness they do help mop up sauce on the plate afterwards, but then again that's why god gave us all tongues.
their mass goes off the scale. you can imagine that line continuing not just straight up, but with a curve off to the right too.