Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
I've been experimenting with different pasta sauces the past two weeks and wanted to share my progress.
There are many articles/videos that review and rank popular US canned tomato brands/types. Unfortunately, I'm in Canada so we don't get a lot of the popular US tomato brands here. So I decided to try and pick a favorite canned tomato myself. I think I've finally settled on a recipe and canned tomato after eating a ton of pasta.
I have recently adopted this, absolute game changer.
What I found makes it even better is to shovel the pasta directly from the pot into the sauce, getting little amounts of pasta water with it. I guess it's the same taking half a ladle of pasta water shortly before it's finished and add it to the sauce, the starch helping to bind the sauce