DAn1ty Kane - My Steak Is DA1maged NSFW • Page 615

I always bought Barilla in the past but I mostly buy brown rice pasta now since I've been dieting. If I ever do have regular pasta it's usually out at a restaurant on Saturdays, not at home.

 

I know, I just called you one in text COWARD

 

COWARD!!!!!!

 

K

 

I knew I asked the right guy.

I daw the de cecco one but they didn't gave Rigatoni or Penne which is what I wanted.

This is probably the fanciest pasta I've bought before and it was $1.58 haha.

 

Even fancy dried pasta is still really cheap. IMO it's absolutely worth it to spend an extra dollar or two for really good dried pasta. At most you've spent maybe $3-4 on food that should easily feed 4+ people. It makes a huge difference to me. Especially when you're buying pasta that has eggs in it.

 

De cecco is great. I pretty much always have a box of rigatoni/penne/spaghetti and a can of peeled tomatoes in the cabinet so I always have a fall back dinner.

 

@Ken I forgot to check and see what kind of tomatoes to get for that recipe. If you have the link handy that would be great.

I have a bunch of these and these but not sure if i need something specific like fire roasted or crushed or something.

 

The last pasta dish I made was $2 worth of premium dried pasta, $4 can of san marzano tomatoes, maybe $1 worth of parm, $1 worth of basil, two cloves of garlic and an onion $1, olive oil & crushed red pepper $1. (rounding up)

That's $10 for about 4 servings of pasta or $2.50 a person. You really can't beat that and it was gourmet AF.

 

Dammit I forgot basil. Guess I have tk go back to the store anyway.

 

You underestimate how much pasta I can eat

 

any time @Ken talks about food I feel like I learn so much

 

Everything is so cheap when there aren't gluten allergies and I'm so jealous

 

I'm gonna go buy some stuff for pasta tomorrow though.

 

what you want are San Marzano tomatoes. Regular tomatoes will work, but it won't be as good. I like La Bella & Cento brands.

 

I'm sorry, that has to be challenging.

 

This makes such a huge difference! San Marzano is what my mother and grandmother used as well.

My mom would sautee onions, garlic and carrots (for the sweetness) as a base and then strain it at the end to make it smooth. I also like chunky sauce too depending on the dish.

 

Are they good in other stuff too? Or is Italian their main purpose?

They look similar to Roma tomatoes that I use for sandwiches or salsa or pretty much anything.

Also why are they so expensive?

 

It's okay my wife is wonderful and I'm very very very happy

Life is just expensive

 

Cento is what I bought. I thought San Marzano was the brand though

 

The most horrifying moment of my life (possibly) was reading a Food Lion circular when I lived down south and them suggesting using grape jelly in tomato sauce.

 

I’m thinking about going to Disneyland next week.

 

I ate a medium rare hamburger last night because I was too lazy to throw them back on the bbq.
Still fine today.

 

They're very similar to Roma tomatoes. If I'm making pasta with fresh tomatoes, I will buy Romas.

You can use them in anything. They're super delicious, always in season (as they're canned), and they're packed in tomato juice... not water like a lot of other canned tomatoes.

She is and I'm glad you are!

San Marzano is the region in Italy.

 

WTF

If it's good ground beef, that's how I always order my burgers haha