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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: Pontificating House 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: Provocative Dilemma Travel Guidebook 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#46230576) |
Date: April 24th, 2023 2:28 AM Author: Gold point 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: Impressive White Lay (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46230663) |
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Date: April 24th, 2023 4:57 AM Author: vivacious theater food can be delicious without being spicy, you Indian or azn? (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46230733) |
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Date: April 24th, 2023 2:06 PM Author: topaz slap-happy boltzmann lettuce (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232901) |
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Date: April 24th, 2023 2:22 PM Author: poppy exhilarant juggernaut clown (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232985) |
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Date: April 24th, 2023 8:25 AM Author: bossy free-loading cruise ship WYPIPO DON' SEASON DEY FOOD! (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46230939) |
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Date: April 24th, 2023 1:39 PM Author: Dashing Bespoke Shrine https://twitter.com/lporiginalg/status/1637547097821151233?s=20 (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232679) |
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Date: April 24th, 2023 9:18 AM Author: Pontificating House 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#46231045) |
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Date: April 24th, 2023 9:25 AM Author: demanding jap The amount of retarded takes on food on XO is truly astounding (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231055) |
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Date: April 24th, 2023 9:25 AM Author: Frozen sound barrier school cafeteria most other topics also (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231056) |
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Date: April 24th, 2023 2:29 PM Author: Sienna garrison double fault (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#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#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#49831173) |
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Date: April 24th, 2023 9:27 AM Author: irradiated maize market 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: Pontificating House Mods (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231065) |
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Date: April 24th, 2023 9:30 AM Author: demanding jap People who say "full stop" are gigantic faggots (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231072) |
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Date: April 24th, 2023 9:31 AM Author: irradiated maize market Guy who really "gets" this place. Full stop. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231075) |
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Date: April 24th, 2023 9:32 AM Author: appetizing indirect expression site gbtr (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231082) |
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Date: April 24th, 2023 9:35 AM Author: irradiated maize market (Guy snapping pics of sysco slop) (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231089) |
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Date: April 24th, 2023 9:40 AM Author: heady garnet chapel (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231105) |
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Date: April 24th, 2023 2:23 PM Author: poppy exhilarant juggernaut clown go back to Ireland (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232991) |
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Date: April 25th, 2023 2:31 PM Author: Vigorous goal in life (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46237700) |
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Date: April 24th, 2023 11:50 AM Author: Salmon heaven (MAF Iron Chef) (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231677) |
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Date: April 24th, 2023 2:29 PM Author: Sienna garrison double fault cr (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233041) |
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Date: April 24th, 2023 10:42 AM Author: Histrionic Whorehouse (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231353) |
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Date: April 24th, 2023 2:31 PM Author: Coiffed jew friendly grandma grudgingly agree (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233060) |
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Date: April 24th, 2023 2:47 PM Author: rusted pocket flask 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: Pontificating House harsh but fair (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233311) |
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Date: April 24th, 2023 4:41 PM Author: demanding jap whoa cr (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233989) |
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Date: April 24th, 2023 4:45 PM Author: apoplectic center 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#46234005) |
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Date: April 25th, 2023 2:30 PM Author: Ruby odious principal's office knife (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46237694) |
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Date: April 24th, 2023 9:40 AM Author: aromatic big-titted university round eye "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: Pontificating House 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#49830244) |
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Date: April 24th, 2023 11:49 AM Author: bull headed mexican regret "hm we could improve this by dumping curry everywhere: (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46231668) |
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Date: April 24th, 2023 1:46 PM Author: Ruby odious principal's office knife (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#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#49830394) |
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Date: April 24th, 2023 1:36 PM Author: Pontificating House (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232651) |
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Date: April 24th, 2023 1:43 PM Author: concupiscible submissive piazza 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#46232727) |
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Date: April 24th, 2023 1:55 PM Author: Pontificating House 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#46232843) |
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Date: April 24th, 2023 2:05 PM Author: Ruby odious principal's office knife you’re embarrassing yourself in this thread brother (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232895) |
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Date: April 24th, 2023 2:18 PM Author: Pontificating House stfu dago (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232955) |
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Date: April 24th, 2023 4:56 PM Author: stimulating national 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: blue stirring office you would get whacked for saying this in New Haven (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46232741) |
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Date: April 24th, 2023 2:20 PM Author: Cracking school 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#46232962) |
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Date: April 24th, 2023 2:35 PM Author: Nubile Alpha 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#46233089) |
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Date: April 24th, 2023 2:41 PM Author: Pontificating House ljl i see they've moved on from alfredo (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233151) |
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Date: April 24th, 2023 2:42 PM Author: Nubile Alpha alfredo was never real italian food (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233158) |
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Date: April 24th, 2023 2:45 PM Author: Pontificating House 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#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#49831171) |
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Date: April 24th, 2023 2:49 PM Author: rusted pocket flask 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#46233230) |
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Date: April 24th, 2023 2:58 PM Author: Pontificating House dude, fucking birria tacos. ugh. (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46233313) |
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Date: April 24th, 2023 4:43 PM Author: demanding jap 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: Nubile Alpha still pretty decadent (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46234014) |
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Date: April 24th, 2023 4:47 PM Author: demanding jap 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: Nubile Alpha not some cheese, a lot of cheese bro (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46234028) |
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Date: April 24th, 2023 4:48 PM Author: demanding jap 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: Nubile Alpha 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#46234064) |
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Date: April 24th, 2023 4:55 PM Author: demanding jap link to such a recipe? (http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2#46234066) |
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Date: April 24th, 2023 4:56 PM Author: Nubile Alpha 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#46234072) |
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Date: April 24th, 2023 7:27 PM Author: demanding jap 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#46234831) |
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Date: April 25th, 2023 12:39 PM Author: Sienna garrison double fault 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#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 |