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How much Italians jerk each other off for margherita pizza is honestly insane
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Date: April 24th, 2023 1:10 AM Author: razzle-dazzle fat ankles Oh wow dough cheese tomatoes and basil mamma Mia!
It’s cool they have perfected it but ljl at how unsophisticated a major part of their cuisine is from a gastronomical perspective |
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Date: April 24th, 2023 1:11 AM Author: umber irradiated cruise ship dey dont put prole amerikan meatballs into their food and who can bblame em (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46230576) |
Date: April 24th, 2023 2:28 AM Author: sickened immigrant Better than how everyone cums their diapers over french food like it’s peak cuisine when they use zero spices and think that mayonnaise is spicy
It’s bland garbage and people just jerk off over the “techniques”. “wow this was thooo hard to make” YOU DONT EVEN COOK SO WHO FUCKING CARES |
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Date: April 24th, 2023 2:28 AM Author: Odious Yellow Address (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46230663) |
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Date: April 24th, 2023 4:57 AM Author: hairless dilemma food can be delicious without being spicy, you Indian or azn? (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46230733) |
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Date: April 24th, 2023 2:06 PM Author: big garnet fanboi (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232901) |
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Date: April 24th, 2023 2:22 PM Author: thriller carnelian pozpig (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232985) |
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Date: April 24th, 2023 8:25 AM Author: cerebral market therapy WYPIPO DON' SEASON DEY FOOD! (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46230939) |
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Date: April 24th, 2023 1:39 PM Author: Mind-boggling Splenetic Community Account Abode https://twitter.com/lporiginalg/status/1637547097821151233?s=20 (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232679) |
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Date: April 24th, 2023 9:18 AM Author: razzle-dazzle fat ankles Nah, French cuisine is legitimately impressive. Something like a croissant is incredibly difficult to make despite not appearing so on the surface, and requires quite a bit of skill. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231045) |
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Date: April 24th, 2023 9:25 AM Author: Obsidian Sexy Public Bath The amount of retarded takes on food on XO is truly astounding (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231055) |
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Date: April 24th, 2023 9:25 AM Author: copper whorehouse newt most other topics also (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231056) |
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Date: April 24th, 2023 2:29 PM Author: spectacular prole (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233044) |
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Date: April 20th, 2026 6:33 PM Author: chilmata (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#49830254) |
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Date: April 21st, 2026 12:30 AM Author: oomox (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#49831173) |
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Date: April 24th, 2023 9:27 AM Author: Autistic feces Caring about food as if it's an experience and not the means for acquiring sustenance is peak effeminancy.
That's why people who poast pics of food are all losers. Full stop. |
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Date: April 24th, 2023 9:29 AM Author: razzle-dazzle fat ankles Mods (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231065) |
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Date: April 24th, 2023 9:30 AM Author: Obsidian Sexy Public Bath People who say "full stop" are gigantic faggots (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231072) |
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Date: April 24th, 2023 9:31 AM Author: Autistic feces Guy who really "gets" this place. Full stop. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231075) |
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Date: April 24th, 2023 9:32 AM Author: Ruddy jewess university gbtr (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231082) |
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Date: April 24th, 2023 9:35 AM Author: Autistic feces (Guy snapping pics of sysco slop) (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231089) |
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Date: April 24th, 2023 9:40 AM Author: Unholy Dingle Berry (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231105) |
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Date: April 24th, 2023 2:23 PM Author: thriller carnelian pozpig go back to Ireland (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232991) |
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Date: April 25th, 2023 2:31 PM Author: Bull headed garrison (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46237700) |
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Date: April 24th, 2023 11:50 AM Author: Motley crawly gas station (MAF Iron Chef) (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231677) |
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Date: April 24th, 2023 2:29 PM Author: spectacular prole cr (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233041) |
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Date: April 24th, 2023 10:42 AM Author: Frozen point (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231353) |
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Date: April 24th, 2023 2:31 PM Author: Stubborn Lodge Yarmulke grudgingly agree (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233060) |
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Date: April 24th, 2023 2:47 PM Author: Adventurous stage french cooking and techniques molded most of western cuisine and plenty of french technique inspired food and cuisine in asia, where you are from.
french cuisine essentially elevated flour, root vegetables, cheap meat, and some crude dairy with minimal access to cheap seasoning and created recipes and preparations that are still in use today. the whole practice of elevating ingredients into something completely transformed, satisfying, and interesting to eat rather than just fire-blasting a rack of meat with spices and some rice on the side is all from french cooking.
yes, leek soup is not exciting to most people in the modern world. go jam some more chipotle into your corpulent face and feel happy that you have it so good. |
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Date: April 24th, 2023 2:57 PM Author: razzle-dazzle fat ankles harsh but fair (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233311) |
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Date: April 24th, 2023 4:41 PM Author: Obsidian Sexy Public Bath whoa cr (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233989) |
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Date: April 24th, 2023 4:45 PM Author: Pink titillating meetinghouse candlestick maker not a fan of most french food which is 50% butter but this is a great and cr post. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234005) |
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Date: April 25th, 2023 2:30 PM Author: Frisky faggot firefighter (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46237694) |
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Date: April 24th, 2023 9:40 AM Author: soggy chapel milk "Oh wow dough cheese tomatoes and basil mamma Mia!"
You can make that argument about lots of dishes. Good pizza requires specific types of dough, cheese, and sauce at the right balance and cooked in a particular type of oven on a specific type of slab etc. It's no less complicated than dishes at fancy steak house. |
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Date: April 24th, 2023 11:40 AM Author: razzle-dazzle fat ankles no you can't
dough = nothing special, french, indian, japanese make better more sophisticated breads. naan, sourdough, both better.
cheese = it's mozzarella, again french and even other italian cheeses are more complex to make and have a more interesting flavor and texture profile
sauce = they literally crush tomatoes and add salt, nothing more to it. a lot of the jerking off is related to OOOH ITALIAN SOIL and MARZANO TOMATOES and THE CAMPANIA REGION FOR MOZARRELLA again this is just jerking each other off nothing sophisticated or special about any of this shit
basil = basil
re: balance, ALL good food requires "balance" ljl at your italian chamber of commerce brainwashing. there is no precision to a pizzaiolo making a fucking margherita it's just experience he's not weighing shit or using any kind of scientific approach
particular type of oven = it's a dome lined with bricks and mortar and they use wood as a heat source, nothing special in fact the indian tandoor is probably a more interesting and innovative device |
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Date: April 20th, 2026 6:29 PM Author: Paralegal Marandi (Death, death to the IDF!) (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#49830244) |
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Date: April 24th, 2023 11:49 AM Author: mewling kitchen double fault "hm we could improve this by dumping curry everywhere: (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46231668) |
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Date: April 24th, 2023 1:46 PM Author: Frisky faggot firefighter (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232754) |
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Date: April 20th, 2026 7:16 PM Author: chilmata (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#49830394) |
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Date: April 24th, 2023 1:36 PM Author: razzle-dazzle fat ankles (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232651) |
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Date: April 24th, 2023 1:43 PM Author: Haunting Nursing Home Regret I have had so many terrible pizzas, it can't be as easy as you say. You can hardly get a great pizza in the pacific northwest (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232727) |
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Date: April 24th, 2023 1:55 PM Author: razzle-dazzle fat ankles when there's 4 ingredients you notice when things are off more than you would if there are 10 ingredients but that doesn't elevate the 4 ingredient item above the 10 ingredient item (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232843) |
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Date: April 24th, 2023 2:05 PM Author: Frisky faggot firefighter you’re embarrassing yourself in this thread brother (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232895) |
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Date: April 24th, 2023 2:18 PM Author: razzle-dazzle fat ankles stfu dago (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232955) |
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Date: April 24th, 2023 4:56 PM Author: bearded center That's exactly what it does. All this thread has illustrated is that you have an unsophisticated and/or blunted palate, so you need complicated, aggressive flavoring in order to enjoy your food. That's fine, but you're silly to criticize simpler foods elevated by superior technique and ingredients.
Throwing BBQ sauce, marshmallows, beer battered shrimp and Sriracha sauce on a pizza would certainly make it pop, and I imagine you would probably prefer it that way, but it would be a lesser form of cuisine. |
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Date: April 24th, 2023 1:45 PM Author: excitant useless brakes piazza you would get whacked for saying this in New Haven (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232741) |
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Date: April 24th, 2023 2:20 PM Author: Razzmatazz nubile plaza love of her life pep is the best pizza and it's an AMERICAN investion fuck diegos. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46232962) |
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Date: April 24th, 2023 2:35 PM Author: tripping lay less annoying than the authentic carbonara craze of late, and I love real carbonara but jfc it's just eggs and cheese you silly wops (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233089) |
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Date: April 24th, 2023 2:41 PM Author: razzle-dazzle fat ankles ljl i see they've moved on from alfredo (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233151) |
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Date: April 24th, 2023 2:42 PM Author: tripping lay alfredo was never real italian food (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233158) |
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Date: April 24th, 2023 2:45 PM Author: razzle-dazzle fat ankles Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo])[1] or fettuccine al burro ("fettuccine with butter")[2] is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese (Italian: pasta al burro e parmigiano).[3][4][5] As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta.[3] The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.[3][6] (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233186) |
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Date: April 21st, 2026 12:29 AM Author: chilmata welp, what other paradigms would you like shattered today? (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#49831171) |
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Date: April 24th, 2023 2:49 PM Author: Adventurous stage carbonara is just being lauded right now because it's so decadent, same as birria tacos. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233230) |
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Date: April 24th, 2023 2:58 PM Author: razzle-dazzle fat ankles dude, fucking birria tacos. ugh. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46233313) |
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Date: April 24th, 2023 4:43 PM Author: Obsidian Sexy Public Bath completely wrong. carbonara is passe but credited. it's not even that decadent, a real carbonara doesn't have cream and shit in it
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Date: April 24th, 2023 4:46 PM Author: tripping lay still pretty decadent (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234014) |
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Date: April 24th, 2023 4:47 PM Author: Obsidian Sexy Public Bath it just has a couple eggs in it man
a small amount (for American pasta) of meat
and some cheese?
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Date: April 24th, 2023 4:47 PM Author: tripping lay not some cheese, a lot of cheese bro (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234028) |
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Date: April 24th, 2023 4:48 PM Author: Obsidian Sexy Public Bath https://www.epicurious.com/recipes/member/views/marcella-hazan-s-spaghetti-carbonara-5f13621d324b1b23ee2db854
2.5 oz of cheese to a pound of pasta isn't a ton |
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Date: April 24th, 2023 4:53 PM Author: tripping lay that's a shit recipe, you need more than that for a half pound of good carbonara (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234064) |
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Date: April 24th, 2023 4:55 PM Author: Obsidian Sexy Public Bath link to such a recipe? (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234066) |
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Date: April 24th, 2023 4:56 PM Author: tripping lay I forget where I got it but I use over a cup of grated cheese, which should be about 3.5 ounces for a 1/2 pound of pasta, plus some more on top (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234072) |
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Date: April 24th, 2023 7:27 PM Author: Obsidian Sexy Public Bath I respect you friend but this sounds like some Americanized shit that actual Romans would never eat, hence the confusion of whether or not this dish is "decadent" (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46234831) |
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Date: April 25th, 2023 12:39 PM Author: spectacular prole bro that's a great recipe. you can add more cheese if you want to. i agree with you that it's a decadent meal -- it's because of the pork fat + eggs + cheese + carbs (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id#46237212) |
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Date: April 21st, 2026 12:37 AM Author: chilmata lol at this tranny shit. I'm Italian and I've eaten Marghertia pizza and carbonara one time each in my life.
If I'm going to eat pizza, I don't want some faggy crap on it. Pepperoni and mushrooms is the GOAT btw. Mozzarella and basil are not toppings, they are ingredients.
Carbonara? Same thing. If I'm going to eat pasta, I want red sauce, not some faggy eggs and peas and shit, GTFO of here.
And /thread |