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OT: What are you Watching/Listening/Drinking? - COVID 19 Edition

CH1

The Artist Formerly Known as chiggins.
there are very few true documentaries these days. most start off with a narrow point of view and shoot/edit shit that supports it.
 

zeke

Well-known member
Alfredo is almost of unheard of in Italy. Just parmesan and butter. Named after the restaurant that claims to have invented it.

That's awesome parm&butter is my dirty shameful secret.

I always thought Alfredo was some sort of pseudo-french cream sauce.

I'm more authentic Italian than I thought!
 

CH1

The Artist Formerly Known as chiggins.
That's awesome parm&butter is my dirty shameful secret.

I always thought Alfredo was some sort of pseudo-french cream sauce.
Parm and butter pasta is what my mom fed me when I needed a quick bite. I still occasionally whip it up for myself when I'm hungry and lazy.

That's why I never got the appeal of KD. Anyone can make a 10X version in the SAME AMOUNT OF TIME. As long as you have three of the most basic ingredients on hand.
 

Preston

Well-known member
Alfredo is gross to me but it is what it is. American-italians created a lot of solid "Italian" food like spaghetti and meatballs, their version of pizza can be solid, and even chicken Parm is decent if done right (though it's not something I ever really seek - it's decent at best really). But Alfredo.. I'm not into it. Sorry.
 

zeke

Well-known member
Parm and butter pasta is what my mom fed me when I needed a quick bite. I still occasionally whip it up for myself when I'm hungry and lazy.

That's why I never got the appeal of KD. Anyone can make a 10X version in the SAME AMOUNT OF TIME. As long as you have three of the most basic ingredients on hand.
I swear I was convinced this dirty secret really meant I was mangiacake at heart. You just made my day.
 

CH1

The Artist Formerly Known as chiggins.
I swear I was convinced this dirty secret really meant I was mangiacake at heart. You just made my day.
You're still a mangiacake....UNLESS you use the Alla Scroffa technique of mixing the parm and butta at the table
 

Habspatrol

ADMINuteman
Staff member
Parm and butter pasta is what my mom fed me when I needed a quick bite. I still occasionally whip it up for myself when I'm hungry and lazy.

That's why I never got the appeal of KD. Anyone can make a 10X version in the SAME AMOUNT OF TIME. As long as you have three of the most basic ingredients on hand.
Sure... but a good Mac and Cheese is a nice guilty pleasure sometimes. Pro-tip: Cook some crispy bacon and crumble it into your Mac and Cheese.... or Parm and Butter pasta.
 

CH1

The Artist Formerly Known as chiggins.
Life goal is to go to Alla Scr
Also ch1 referred to Parm as a basic ingredient #whiteprivilege
If you can’t afford the DOP, the pre grated stuff at No Frills is still better than KD.
If you do the math, I’m sure my recipe ain’t pricier than KD.

side note: cheese prices in Canada are outrageous. Blame the fucking dairy board, propped up by mafioso like conglomerates
 
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