How have we not talked about spaghetti before?
 

I was thinking about some dinner ideas and you guys gone thinking. The smell of holy trinity cooking really brings out the comfort and coziness of a household. I think I may need more garlic.

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PS the iPhone X camera is ****ing legit.

Farfalle is the best noodle. I find it holds the most gravy.

I have a hard time agreeing that farfalle is a noodle....

I’m making carbonara tonight with my black pepper bacon. Rigatoni with garlic and bacon, with a creamy oil and egg yolk gravy.

Semi-related. I'm making a chicken parm tomorrow w/ my special lady friend - is any noodle besides spaghetti sacrilege for this dish?

What's everyones go-to fermented gravy to pair with spaghetti? Hearty Cab? Merlot?

Is any noodle sacrilege in any pasta dish? Different shapes might help with certain functions, but I can't imagine a dish being inedible if a different noodle is used.


BTW, with chicken parm I'd try a bow-tie/farfalle or penne-style. Hate dealing with long noodles and big chunks of chicken

I prefer to use a lightly sweet Merlot, but any red will do in a pinch

Chicken Parm is about the only time I kinda like angel hair.

Oh shit.

SAPHO WE NEED A RULING!

I'm not drinking any ****ing merlot.

Semolina wheat is meant to be served in a formless blob, topped with a single half cooked tomato, ONE (not two!) rotten basil leaf... and NOTHING MORE, you worthless plebes!/sappho

Love that fat pile of garlic, as Pasquale Carpino always said... you can never have too much garlic

But as someone who very often used that preminced jarred stuff, it needs to be said that that stuff is waaay different than freshly smacked up garlic cloves

Dont get me wrong, I've used that stuff frequently so I'm not snobbing you... but theres just something about that jarred stuff, pretty sure the problem is that its just too strong... so many times I've used it only to say 'oh lawd, went to heavy on the garlic!'

Regular garlic is almost like a shallot compared to that jarred stuff IMO, not knocking ya... but maybe just encouraging you to use real garlic, I switched back up and find it MUCH better

The garlic paste in a tube iisn’t bad I use it occasionally when I am feeling too lazy to prep myself.

Never even heard of such a thing

There are some useful applications for the jarred stuff though, rubbing down a roast chicken or grilled steak among them... but I'm convinced that the flavors become too concentrated, and more bitter in the production process in those minced jars, than just smashing and mincing a few cloves by hand

Regular garlic isnt nearly as strong and has a more mellow flavor, I'm convinced of it... but again not trying to snob Inmen out, I've used that jarred stuff for years

Just finally came full circle back to regular garlic