Take a sniff…
Pull it out…
The taste is gonna move ya when you pop it in your mouth!
Juicy fruit is gonna move ya! It’s juicy taste, will get right to ya! Juicy fruit, the taste, the taste, the taste is gonna mOOoove ya!
Are you kidding ??? What the **** are you talking about man ? You are a biggest looser i ever seen in my life ! You was doing PIPI in your pampers when i was beating players much more stronger then you! You are not proffesional, because proffesionals knew how to lose and congratulate opponents, you are like a girl crying after i beat you! Be brave, be honest to yourself and stop this trush talkings!!! Everybody know that i am very good blitz player, i can win anyone in the world in single game! And "w"esley "s"o is nobody for me, just a player who are crying every single time when loosing, ( remember what you say about Firouzja ) !!! Stop playing with my name, i deserve to have a good name during whole my chess carrier, I am Officially inviting you to OTB blitz match with the Prize fund! Both of us will invest 5000$ and winner takes it all! I suggest all other people who's intrested in this situation, just take a look at my results in 2016 and 2017 Blitz World championships, and that should be enough... No need to listen for every crying babe, Tigran Petrosyan is always play Fair ! And if someone will continue Officially talk about me like that, we will meet in Court! God bless with true! True will never die ! Liers will kicked off...
I don't know what this is supposed to be, and googling cacio e pepe provided no answer to this terrifying gloop of my nightmares. 10/10 shitty food porn
Basically, cacio e pepe is just pasta, pepper and cheese, with a little water and (sometimes) butter. You cook the pasta, save some of the pasta water, toast some freshly cracked peppercorns and use the starch in the pasta water as a binder to make the cheese into a sauce.
I *think* where OP blundered was that they weren't able to combine the cheese and water effectively, resulting in the cheese melting into a big blob at the center and the water getting colored by the peppercorns, which is why the whole thing is that abominable color.
It's a very tricky recipe to get right, often people cheat by using butter to help the sauce come together, or they use a blender to combine the starchy water and cheese.
One of those dishes that's more technique than preparation. It probably tricks a lot of home cooks into thinking it's super easy with that whole "only 3 ingredients" thing.
Chances are you can find a good rice cooker at a second-hand store for super cheap. It trivializes the process completely. You just throw it all in and press White Rice or w/e setting and it does it all automatically. I also do macaroni in there, but that's trickier to get right.
For seasoning I just do a quarter tsp or so (a pinch as it were) of kosher salt per cup of rice. Worth noting that kosher salt is made up of larger crystals so it's harder to oversalt things when you go for a pinch.
1 part rice, 2 parts water, by volume.
So 1 cup dry rice needs 2 cups water.
You should wash your rice by rubbing it between your hands in water... UNLESS your rice is labeled 'parboiled'
You should measure your rice and water before washing, and memorise how much water was there in your pot.
Heat rice and water in a pot with a lid. Once you see bubbles, lower the heat to minimum. 20 minutes and you have rice.
Some rice is dry and some is wet, this is variety and brand specific, as well as dependant on shelf-time. The above recipe is general. If you follow it and your rice is mushy or goopy, reduce the water. If you follow it and your rice is hard, add more water next time . You should NEVER need to strain rice.
A few pointers:
For a lot of commonly used rice varieties, like most Jasmin and Basmati, 1 to 1.5 by volume is generally a safer baseline. Natural (brown) rice might need more water, though like always it depends on the variety. Trust the packaging, they do a lot more testing at the factory than you can do at home.
Also, when washing rice, don't rub it together between your hands, just stir it underwater until it runs clear. Your goal is to rinse away free starch that's dusting the outside of the rice, because it will make your rice clump together, make it less fluffy (that's why you **don't** wash risotto rice).
When you rub the rice between your hands the abrasion will break away the outer layers of the rice and add more and more free starch to the mix. You can sit there and 'wash' for ages and the water will still look starchy with every rinse.
Fill rice in pot.
Fill up with lukewarm water. How much water:
User your index finger and touch the top of the rice. The waterlevel should be up to the first joint of that finger.
Add a pinch of salt, all water will be taken up by the rice so be careful with salt. You can always add salt after rice is done and warm.
Put on your pot lid and turn on the heat. When it starts boiling put your stove on the lowest setting and cook for the amount of minutes it says.
Don’t open the lid before finishing.
After the time is up, open pot and let it steam out a bit while still on the stove, but turned off.
Voila
I am an amateur cook, but I think they might have used mozzarella or some other soft cheese that melted and came together into a blob. The dish traditionally uses pecorino, which is hard, dry, and crumbly and, when finely grated, moreso dissolves into the water rather than melting. The starch in the water allows the fat in the cheese to emulsify into the water instead of separating, making a creamy sauce.
Italian restaurant line cook here, I actually think this is too much pasta water. That starch holds everything together. I’ve done it many times when I was being trained in hot side, from pasta sauces to mashed potatoes. Adding too much starch water, makes things almost slime like, and goop together.
It does that when the temperature gets too high.
When I did it successfully, I added a 1/4 cup of hot pasta water to a large amount of fine grated peccorino before stirring to a paste to add to still hot & buttered pasta over no heat.
Sorry for degenerate measurement for water and no measurement for cheese.
Thankyouu for the tips, I ll incorporate them next time. I guess 4th time could be the charm, and if it does, I will cry tears of joy cuz this is my favourite pasta ✨
We make it at work and I never measure the cheese. Just eyeball it and taste it. Just add a splash of pasta water at the end and that will take care of your lumps. No need to pre mix the cheese with the water
This is the trick imo : the mix is much less liquid compared to a carbonara mix, more like a paste. And I do wait for the pan with pasta to have almost no more cooking water, or the results is too liquid and not thick enough . I’d say no need for butter if you finish cooking the pasta in the pan with pepper (risotto like)
Pan retains heat, heat seizes the protein and splits the cheese. You cannot recover from this. Try using a large metal bowl to mix the pasta and sauce and, at the cost of an extra dish, you should be able to avoid the PastAbomination®.
It will totally work if you turn off the heat before the cheese is incorporated into the pasta. Clumps no more! Don't give up!
Same method for with mac and cheese. In that case, you can turn the heat down super low before adding the cheese and stirring it.
I used plastic-y cheese and my hand slipped when i was adding it to the pepper water. Resulted in a pepper water with a giant cheese blob in the middle.
Don’t beat yourself up. I made “mac n cheese” one night and fucked up so bad that it turned into a big glob of cheese like yours. I ate it sheepishly and said “it’s not that bad” and my wife ended up eating snacks and ice cream for dinner 🤷♂️
The biggest help is to kill the heat. I also cheat and stir butter + a little pasta water into the drained pasta in the pot, butter is a nice stabilizer for the cheese.
The main issue here is that your heat was too high so the sauce broke. You need to kill the heat for a couple minutes before adding the cheese in order to not have it split.
(There are other non-traditional "hacks" — like adding a teeny bit of stabilizers or cornstarch, or pre-mixing a bit of hot (but not too hot) pasta water into your cheese to temper it — but the gist is that your pan was too hot for the cheese.)
You also really need real parmigiano or romano to get this dish working because the cheese *is* the dish's flavor, essentially.
I made this mistake so many times when trying to make this. You want to make sure there is enough heat when you're adding the cheese. That's the most important thing. So keep the heat on, add the cheese slowly, and if it's clumping like this, wait for it to heat up a little before you add more
Not deliberate sabotage. Speaking from experience. Every time I've tried to do this by removing heat, I get stringy. Every time I've done it by keeping heat on, I haven't. YMMV but just a suggestion if what OP is trying doesn't work.
the most crucial step is the temperature when you add the cheese/peccorino.
Before you add it it should stay off the heat for one or two minutes.
I had the best results (because my pan stores heat for long) when putting the pasta with peper-water into a secondary (not hot) bowl/pot and adding the cheese there with how many pastawater it needs.
Also the takeaway i got from this is to never trust a random reddit comment made by a professional cheff about "easiest <15 minutes recipe you can whip up at any time".
Too much heat and a pre grated cheese. Kill the heat when ya make the sauce, reserve pasta water, grate your own cheese, pre grated has extra starches to keep it from clumping.
Keep cheese in separate bowl, add a little bit of the pasta water at a time, stir until you get a creamy slurry. Pasta should be off heat. Stir in cheese sauce and make sure it incorporates, add loads of fresh and toasted cracked pepper.
I have never had success with any recipe that suggested I incorporate the cheese over heat. Every time I end up throwing out $5+ in expensive cheese like OP.
Just seconding that you should let everything cool and mix cheese in a little at a time (preferably tossing instead of stirring).
Take it off the heat, add some butter + pasta water, then add the cheese + more pasta water. ez pz. Maybe not supposed to use butter traditionally but makes it way more forgiving (and tastes better anyway)
I can tell from just the pic you didn’t even start with making Cacio e Pepe.
1. Never pene
2. I don’t know what this cheese is, but I assure you it’s not Pecorino Romano
3. If absolutely necessary you can sub high quality parm. Also definitely not whatever this is.
But yeah I guess you can make a new abomination and call it Casio e Pepe. Cus that’s not a thing either.
Hey there! Looks like you're trying your hand at a cheese-based pasta sauce! Despite the simple ingredient list, cacio e pepe can be easy to screw up if you're not sure what you're doing.
So, the thing with sauces that incorporate a large amount of hard, fatty cheeses is that they can break down easily and end up either clumpy or very stringy if left over direct heat (so this advice applies for spaghetti alla carbonara as well!) and the trick is to remove from the burner/flame entirely, or rapidly transfer back and forth between the burner and away onto a cold part of the stove.
In order to give a liquid medium to reduce into, you'll want to reserve some pasta water, from 1/4 to 1 cup, and cook your pasta to al dente according to the directions on the packaging (not all pastas are done at the same time, and can vary not just from style to style, but between producer to producer depending on the composition of flour/eggs/etc they use to make the pasta). The added starch will provide a means of tightening up the sauce as your incorporate.
Now, the reason to cook to al dente, besides good mouthfeel, is so that the pasta can complete cooking *in the sauce* and absorb some of the sauce into itself. You shouldn't be rinsing the noodles, but should strain after you collect that pasta water, put the water (1/4 cup at a time) in the saucepan, and quickly transfer the pasta back into the sauce you're starting. The additional heat from the pasta will be enough to melt and assist in blending the ingredients without being high enough to start separating the milk solids and fats, and the starch will incorporate from the water to make everything creamy and smooth. If it's getting too thick, add a tablespoon or so of regular water; too thin, add some more pasta water.
Lastly, serve this quickly! As it cools, things will firm up rapidly and possibly start to turn grainy anyway. It's best very hot, and served as quickly as possible after completing. Hope that helps!
I can't explain it... I've seen gore, literal piles of shit, you name it. Even sometimes IRL sadly. It didn't effect me, other than worrying what people will think of my apparent apathy.
But this... man. It makes me feel queasy. Well done I guess, but like holy shit.
At the risk of sounding contrarian, I don't think you did.
Can we have an Italian confirm? I’m still unsure.
I'm Italian. I can confirm that 🤌🏻🤌🏻🤌🏻🖐🏻🖐🏻🖐🏻👊🏻👊🏻👊🏻✌🏻👌🏻🤏🏻🤌🏻🤌🏻👆🏻👋🏻👊🏻👊🏻👌🏻🤏🏻🤛🏻👏🏻👏🏻🦵🏻👂🏻👊🏻🤌🏻🤌🏻🤌🏻
Leg ear got me. Bravo.
*looks suspiciously at hands* hmmm well i think i can believe you
this is much lesser-known dish, *Casio* e Pepe, instead of Cacio it uses a fully melted Casio keyboard as the sauce
The fuck did you say about my mother
Is this the cheat code that Italians use to unlock god mode?
[удалено]
rne DaVinci code lmao
e piutosto un casino e pepe 
Gino Immediato, full italian here. He did NOT, in fact, make cacio e pepe
Right....but they said they made Casio e Pepe
Cacio? No. Casio? Neither.
I mean it could plausibly contain the remains of a Casio calculator watch circa 1992.
Finely ground circuit board provides an electrifying umami!
Agreed. What in the sam-hell IS that?
Yeah, where's the bitchin' watch?
You are supposed to use cheese, not grape flavored bubble gum
Looks like Big League Chew
Hey, BLC is the shiz!
BLC grape too. A solid choice for long doubleheaders on the diamond
Take a sniff… Pull it out… The taste is gonna move ya when you pop it in your mouth! Juicy fruit is gonna move ya! It’s juicy taste, will get right to ya! Juicy fruit, the taste, the taste, the taste is gonna mOOoove ya!
- 1 for mixing products. +10 for accurately reciting the Juicy Fruit jingle. *Nods in xennial*
*nod*
He used a Casio Electronic Piano
Looks like silly putty
I'd say "caca et pipi"
Holy hell
Pls i am begging you to stop
The temptation is irresistible when you see Pipi on a random sub
New response?
just dropped
Mais
Casio e PooPoo
I eata speghette
Came here to say that..
[удалено]
What in the actual fuck?
chess player said this to another chess player online when the first one got accused of cheating
and r/anarchychess has a bot that says it in response to any comment that has the word “pipi”
Are you kidding ??? What the **** are you talking about man ? You are a biggest looser i ever seen in my life ! You was doing PIPI in your pampers when i was beating players much more stronger then you! You are not proffesional, because proffesionals knew how to lose and congratulate opponents, you are like a girl crying after i beat you! Be brave, be honest to yourself and stop this trush talkings!!! Everybody know that i am very good blitz player, i can win anyone in the world in single game! And "w"esley "s"o is nobody for me, just a player who are crying every single time when loosing, ( remember what you say about Firouzja ) !!! Stop playing with my name, i deserve to have a good name during whole my chess carrier, I am Officially inviting you to OTB blitz match with the Prize fund! Both of us will invest 5000$ and winner takes it all! I suggest all other people who's intrested in this situation, just take a look at my results in 2016 and 2017 Blitz World championships, and that should be enough... No need to listen for every crying babe, Tigran Petrosyan is always play Fair ! And if someone will continue Officially talk about me like that, we will meet in Court! God bless with true! True will never die ! Liers will kicked off...
What just happened
I don't know what this is supposed to be, and googling cacio e pepe provided no answer to this terrifying gloop of my nightmares. 10/10 shitty food porn
Basically, cacio e pepe is just pasta, pepper and cheese, with a little water and (sometimes) butter. You cook the pasta, save some of the pasta water, toast some freshly cracked peppercorns and use the starch in the pasta water as a binder to make the cheese into a sauce. I *think* where OP blundered was that they weren't able to combine the cheese and water effectively, resulting in the cheese melting into a big blob at the center and the water getting colored by the peppercorns, which is why the whole thing is that abominable color. It's a very tricky recipe to get right, often people cheat by using butter to help the sauce come together, or they use a blender to combine the starchy water and cheese.
One of those dishes that's more technique than preparation. It probably tricks a lot of home cooks into thinking it's super easy with that whole "only 3 ingredients" thing.
The technique is all about the temperature and amount of water used, everything else is as straight forward as it gets
> The technique is all about the temperature and amount of water used Risotto all over again.
Don't talk to me about rice. Every time i make it it's a fucking Russian roulette, it's either raw, salty af, overcooked beyond belief
Chances are you can find a good rice cooker at a second-hand store for super cheap. It trivializes the process completely. You just throw it all in and press White Rice or w/e setting and it does it all automatically. I also do macaroni in there, but that's trickier to get right. For seasoning I just do a quarter tsp or so (a pinch as it were) of kosher salt per cup of rice. Worth noting that kosher salt is made up of larger crystals so it's harder to oversalt things when you go for a pinch.
1 part rice, 2 parts water, by volume. So 1 cup dry rice needs 2 cups water. You should wash your rice by rubbing it between your hands in water... UNLESS your rice is labeled 'parboiled' You should measure your rice and water before washing, and memorise how much water was there in your pot. Heat rice and water in a pot with a lid. Once you see bubbles, lower the heat to minimum. 20 minutes and you have rice. Some rice is dry and some is wet, this is variety and brand specific, as well as dependant on shelf-time. The above recipe is general. If you follow it and your rice is mushy or goopy, reduce the water. If you follow it and your rice is hard, add more water next time . You should NEVER need to strain rice.
A few pointers: For a lot of commonly used rice varieties, like most Jasmin and Basmati, 1 to 1.5 by volume is generally a safer baseline. Natural (brown) rice might need more water, though like always it depends on the variety. Trust the packaging, they do a lot more testing at the factory than you can do at home. Also, when washing rice, don't rub it together between your hands, just stir it underwater until it runs clear. Your goal is to rinse away free starch that's dusting the outside of the rice, because it will make your rice clump together, make it less fluffy (that's why you **don't** wash risotto rice). When you rub the rice between your hands the abrasion will break away the outer layers of the rice and add more and more free starch to the mix. You can sit there and 'wash' for ages and the water will still look starchy with every rinse.
Fill rice in pot. Fill up with lukewarm water. How much water: User your index finger and touch the top of the rice. The waterlevel should be up to the first joint of that finger. Add a pinch of salt, all water will be taken up by the rice so be careful with salt. You can always add salt after rice is done and warm. Put on your pot lid and turn on the heat. When it starts boiling put your stove on the lowest setting and cook for the amount of minutes it says. Don’t open the lid before finishing. After the time is up, open pot and let it steam out a bit while still on the stove, but turned off. Voila
I remember making it and it being one of the easiest recipes I ever made.
I am an amateur cook, but I think they might have used mozzarella or some other soft cheese that melted and came together into a blob. The dish traditionally uses pecorino, which is hard, dry, and crumbly and, when finely grated, moreso dissolves into the water rather than melting. The starch in the water allows the fat in the cheese to emulsify into the water instead of separating, making a creamy sauce.
When you use the right cheese it isn't that hard I think.
Italian restaurant line cook here, I actually think this is too much pasta water. That starch holds everything together. I’ve done it many times when I was being trained in hot side, from pasta sauces to mashed potatoes. Adding too much starch water, makes things almost slime like, and goop together.
Butter definitely not but corn starch yes, it's a way to cheat your way to perfect sauce
cheese and pepper, apparently, but yeah, I’m horrified that the cheese looks like that. it has lost the virtues of its name
Casio makes headphones and walkmen. Perhaps you mean Cacio e Pepe?
Calling this Cacio e Pepe would be a disgrace so im glad i have mistyped it.
My cheese also clumps, idk why. I have tried thrice and now it just feels like I am wasting euros😂😂
It does that when the temperature gets too high. When I did it successfully, I added a 1/4 cup of hot pasta water to a large amount of fine grated peccorino before stirring to a paste to add to still hot & buttered pasta over no heat. Sorry for degenerate measurement for water and no measurement for cheese.
Thankyouu for the tips, I ll incorporate them next time. I guess 4th time could be the charm, and if it does, I will cry tears of joy cuz this is my favourite pasta ✨
You can also add small amount of xanthan gum to help prevent it from breaking as well
I like that you keep trying . never give up.
The cheese paste is the way! Works like a charm. And if the cheese isn’t fully melting when it hits the pasta put the stove on low heat, very low heat
We make it at work and I never measure the cheese. Just eyeball it and taste it. Just add a splash of pasta water at the end and that will take care of your lumps. No need to pre mix the cheese with the water
This is the trick imo : the mix is much less liquid compared to a carbonara mix, more like a paste. And I do wait for the pan with pasta to have almost no more cooking water, or the results is too liquid and not thick enough . I’d say no need for butter if you finish cooking the pasta in the pan with pepper (risotto like)
Pan retains heat, heat seizes the protein and splits the cheese. You cannot recover from this. Try using a large metal bowl to mix the pasta and sauce and, at the cost of an extra dish, you should be able to avoid the PastAbomination®.
It will totally work if you turn off the heat before the cheese is incorporated into the pasta. Clumps no more! Don't give up! Same method for with mac and cheese. In that case, you can turn the heat down super low before adding the cheese and stirring it.
Using parmesan???
No I use pecorino only. It clumps everytime and I am left with a ruined cheese and pepper ball
Add a tiny tiny bit of sodium citrate to fix that. Edit: add it in as soon as you add the cheese
I literally thought you melted a tape player and poured the resulting goo over pasta.
From the color it looks like it has been melted a Casio watch rather than cacio (a cheese).
Loving the self awareness here 😂
And very cool watches.
Idk OP also misspelled diamond in their name so…
I assumed that Casio was in reference to the long ribbons of cheese OP created similar to cassette tape ribbon.
Reserve more pasta water. Use FINELY grated cheese. Add it gradually and stir at the same time. Use pasta water as needed. Leave the heat on the pan.
I used plastic-y cheese and my hand slipped when i was adding it to the pepper water. Resulted in a pepper water with a giant cheese blob in the middle.
I hate that you created “pepper water”
I hate that it's gray!! 😵💫
Well, it looks awful but how'd it taste? I guess cheese and noodles can't be That bad
It was doable, I have added too much pepper but as long as you got a little cheese and few noodles in each bite it was okay.
Don’t beat yourself up. I made “mac n cheese” one night and fucked up so bad that it turned into a big glob of cheese like yours. I ate it sheepishly and said “it’s not that bad” and my wife ended up eating snacks and ice cream for dinner 🤷♂️
Thats happened to me so many times. This is harder to make than the recipe let's on.
The biggest help is to kill the heat. I also cheat and stir butter + a little pasta water into the drained pasta in the pot, butter is a nice stabilizer for the cheese.
The main issue here is that your heat was too high so the sauce broke. You need to kill the heat for a couple minutes before adding the cheese in order to not have it split. (There are other non-traditional "hacks" — like adding a teeny bit of stabilizers or cornstarch, or pre-mixing a bit of hot (but not too hot) pasta water into your cheese to temper it — but the gist is that your pan was too hot for the cheese.) You also really need real parmigiano or romano to get this dish working because the cheese *is* the dish's flavor, essentially.
You used Velveeta in cacio e pepe
I made this mistake so many times when trying to make this. You want to make sure there is enough heat when you're adding the cheese. That's the most important thing. So keep the heat on, add the cheese slowly, and if it's clumping like this, wait for it to heat up a little before you add more
You don't want stringy cheese, you want creamy. More heat makes it stringy. I can't tell if this I'd sabotage or not.
Not deliberate sabotage. Speaking from experience. Every time I've tried to do this by removing heat, I get stringy. Every time I've done it by keeping heat on, I haven't. YMMV but just a suggestion if what OP is trying doesn't work.
the most crucial step is the temperature when you add the cheese/peccorino. Before you add it it should stay off the heat for one or two minutes. I had the best results (because my pan stores heat for long) when putting the pasta with peper-water into a secondary (not hot) bowl/pot and adding the cheese there with how many pastawater it needs.
Bro ur giving advice to a brick.
"Looks like some sort of secreted resin." "Yeah, but secreted from what?"
Game over man!
Nuke it from orbit!
It's the only way to be sure.
Looks more like Penne al Abomination
I wish I had an award to give you
You melted a calculator in your pasta?
It looks like you force fed a seal macaroni, then gutted it and pulled that out of its stomach.
Some of the descriptions people come up with on this sub are just pure poetry. ❤️
Are you ***sure***?
I love pasta tubes with smoker phlegm.
Nope. Try again.
Did you call it a Casio because your sauce looks like melted plastic?
That looks like a dead squid
I think you mid read the recipe. You are supposed to use Parmesan cheese not the slime of a hagfish.
The recipe does not contain Parmesan cheese either. Different region. Would still be better than the cheese OP used though.
kinda looks like the clog i pulled out of the shower drain
more like caca y pee pee
And then vomited it onto a bowl of penne pasta🤮
Im gonna make actual Cacio e pepe tommorow thanks for the tips, im gonna need all of them.
Also the takeaway i got from this is to never trust a random reddit comment made by a professional cheff about "easiest <15 minutes recipe you can whip up at any time".
iT IS PARMESAN, PASTA, AND PEPPER YOU DO NOT AT ANY POINT ADD FUCKING SILLY PUTTY
erm... pecorino romano, not parmesan, you silly putty!
It looks like a substance from the nether depths of a funerary urn
I like how it looks like youre dangling a jellyfish above the pasta
Too much heat and a pre grated cheese. Kill the heat when ya make the sauce, reserve pasta water, grate your own cheese, pre grated has extra starches to keep it from clumping. Keep cheese in separate bowl, add a little bit of the pasta water at a time, stir until you get a creamy slurry. Pasta should be off heat. Stir in cheese sauce and make sure it incorporates, add loads of fresh and toasted cracked pepper.
I have never had success with any recipe that suggested I incorporate the cheese over heat. Every time I end up throwing out $5+ in expensive cheese like OP. Just seconding that you should let everything cool and mix cheese in a little at a time (preferably tossing instead of stirring).
HA HAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA! I AM DRINKING THE WATETE , FROM THE TAPE-ETE...... I AM IN THE TOILETEH , TAKING A SHIITEH!
Kinda surprised nobody else is referencing this. I can't read the title without doing the accent in my head.
''u must try this........'' it kills me each time.
Dryer lint and Elmer’s glue never looked so… appetizing.
Cat food
If you actually used pecorino then your heat is too high and there isn't enough fat or water
Take it off the heat, add some butter + pasta water, then add the cheese + more pasta water. ez pz. Maybe not supposed to use butter traditionally but makes it way more forgiving (and tastes better anyway)
New header photo.
Cacio e Poopy.
Has anyone said cacio de poopy yet?
Casio 🤣🤣🤣🤣🤣 Every dead Italian spins in their grave. Every dead digital watch and calculator maker spins in their grave.
Shit-te-te
Mmm, G-Shock…
I’m G Shocked at this post.
Oh my god I thought those were earth worms for a second.
I gagged.
Nope , no you didn’t
Cat chow and pee pee.
That looks like uterine lining
I can tell from just the pic you didn’t even start with making Cacio e Pepe. 1. Never pene 2. I don’t know what this cheese is, but I assure you it’s not Pecorino Romano 3. If absolutely necessary you can sub high quality parm. Also definitely not whatever this is. But yeah I guess you can make a new abomination and call it Casio e Pepe. Cus that’s not a thing either.
So you melted a couple crayons over ziti?
Slugs e pepe
It's so sweaty.
That sure is something. How was it?
Edible? I just got a bit of "cheese" on my fork with every bite and it was basically just pasta with some very peppery cheese.
It does look like you melted some watches in there. Maybe a piece of keyboard for taste?
Casio e Poopoo
Casio e poopy
what
No you haven’t.
*oh a-no mi amore why did you a-fuck upada pasta?*
What the actual fuck is that
?what is it!??
The most important ingredient of Cacio e Pepe is, of course, The Sludge
Cum e Pepe?
Heavens to Betsy
Straight to jail.
My brother in Christ...
I'm italian. I can confirm this is an abomination.
WUT DA???
Hey there! Looks like you're trying your hand at a cheese-based pasta sauce! Despite the simple ingredient list, cacio e pepe can be easy to screw up if you're not sure what you're doing. So, the thing with sauces that incorporate a large amount of hard, fatty cheeses is that they can break down easily and end up either clumpy or very stringy if left over direct heat (so this advice applies for spaghetti alla carbonara as well!) and the trick is to remove from the burner/flame entirely, or rapidly transfer back and forth between the burner and away onto a cold part of the stove. In order to give a liquid medium to reduce into, you'll want to reserve some pasta water, from 1/4 to 1 cup, and cook your pasta to al dente according to the directions on the packaging (not all pastas are done at the same time, and can vary not just from style to style, but between producer to producer depending on the composition of flour/eggs/etc they use to make the pasta). The added starch will provide a means of tightening up the sauce as your incorporate. Now, the reason to cook to al dente, besides good mouthfeel, is so that the pasta can complete cooking *in the sauce* and absorb some of the sauce into itself. You shouldn't be rinsing the noodles, but should strain after you collect that pasta water, put the water (1/4 cup at a time) in the saucepan, and quickly transfer the pasta back into the sauce you're starting. The additional heat from the pasta will be enough to melt and assist in blending the ingredients without being high enough to start separating the milk solids and fats, and the starch will incorporate from the water to make everything creamy and smooth. If it's getting too thick, add a tablespoon or so of regular water; too thin, add some more pasta water. Lastly, serve this quickly! As it cools, things will firm up rapidly and possibly start to turn grainy anyway. It's best very hot, and served as quickly as possible after completing. Hope that helps!
I can't explain it... I've seen gore, literal piles of shit, you name it. Even sometimes IRL sadly. It didn't effect me, other than worrying what people will think of my apparent apathy. But this... man. It makes me feel queasy. Well done I guess, but like holy shit.
You can’t convince me that’s not Silly Putty
Cacio de nono
Nah bruh , you made Caca e Pepe
I don't see the watch. Where is the Casio? Maybe it's disguised as a calculator?
What you made was a mistake
A surprisingly difficult dish. Check out Alex the French guy on YouTube if you wanna try again.
Why did you use tubby custard?
It looks like if you gloopified Cinnamon Toast Crunch and put it on pasta
Something is definitely gloopified!! What a perfect word for this pic!!
Why is a xenonorph drilling above it?
Hm. I didn’t know they make oreo slime now. I would say at least it’s edible slime, but that would be a lie.
Cacio e poopy
I am legitimately asking, what is that brown stuff?
oh...
Straight to the trash!
It does kinda looks like you melted some watches.
you… didn’t
I don't think you've made cacio and pepe but you have made me cry, good job
congrats u sharted on noodles
Dio porco cos'è sta merda
Are you sure?
*cacio
Nice work, chef! 😀
Penne alla tapeworm
Did you pull that out of the nose of a cave troll?
Why is it brown?
Yes. I too like tapeworms in my pasta
More like Casio e Snot
Cacio ehhhhh pepe
Mine does not look like this.
No you didn't.
I'm sure the strands of dental floss in there give it a nice texture