Grocery Store vs. Artisanal Pastas- Kitchen Conundrums with Thomas Joseph 

You probably dont care at all but does someone know of a tool to log back into an Instagram account? I stupidly forgot the login password. I would appreciate any tricks you can offer me.

@Duke Tristian Instablaster ;)

@Thiago Abram thanks so much for your reply. I found the site through google and I'm trying it out now. I see it takes a while so I will get back to you later with my results.

Ricardo Huertas haters man. They’re just haters.

Moe Chan no yo need try artiznah jus do it. dont be zee kill joy

$1 per KILO? Where do you shop? I've seen $1 per pound, but not kilo. Kilo = 2.3 pound

Phillip Arpin yeah come to think of it that IS cheap. where does he buy it that cheap. good question

Make your own it’s easy And cheap.

Same babe lol

MarcoNoPolo good tip

I agree with you. Ive learned so much from him. i loved to have a teacher like him at culinary school

Brenda's Pampered Kitchen i agree too, so many ppl are so negative there not happy with themselves so they have to complain about others

Brenda's Pampered Kitchen agree

Davesky19 in my next life I am cheese.

The Home Plate Special - That’s what turophiles refer to as The Second Coming of Cheeses.

Davesky19 okay, you are forcing me to bust out the dictionary

Davesky19 lol okay, that was cheesy. But as you might guess, I love it.

gilgermesch my people. 👍

gilgermesch Gilga not gilger

purgatorio

"CASHEWY PEPE"

@@thehomeplatespecial597 I know. "Gilgermesch" is a play on my rl name.

And not grana padano! You have to use pecorino romano!

lilluzzo82 I am always amused how butthurt Italians get over cooks putting thier own spin on italian dishes.

mehuj mehuj because we are right....

anna mcfadden to twirl them around the fork

The Home Plate Special I know that....lol... I was wondering because I always see that but my parents always broke them so I do to. I was just wondering if there was a correct way and a wrong way.

Break them!!!!!! To me the look weird when people break them. I’ve never broken mine while cooking

anna mcfadden cause breaking them is not the correct way to do it lmao

Sofi lol

StolenTacos add a pound of butter or it wont go down fast enough

Trogdor Burninator If you're only cooking for yourself/family and not the queen, I'm pretty sure it will be fine. Most people are familiar with how much salt they like, and if they make a mistake it's easy enough to make more. Plus, the golden rule- add less, not more. That way if it needs more salt, you can add it.

You don't get a second chance to add salt to pasta. Water (and thus, salt) penetrates through pasta only with great difficulty - if you try to replace the water at the center with another 20 minutes of boiling, the noodle will fall apart. So many Americans do this very, very wrong. It's why some of us grew up thinking pasta was a boring substrate to eat sauce on, and why they started adding ridiculous amounts of salt to premade sauces. It's why confused people challenged the practice of salting the water at all, or invented tales of "It's for the effect on the boiling point". To taste pasta on its own, you need lots and lots of salt (far more than you would consider on food), and you need the right amount of salt for the pasta water. www.huffingtonpost.com/food-52/how-to-properly-salt-your_b_5265106.html www.thekitchn.com/does-salting-pa-158293 www.bonappetit.com/story/how-much-salt-in-pasta-water www.yuppiechef.com/spatula/pasta-101/

Trogdor Burninator Fair enough that it wouldn't salt the pasta itself to add in salt later, but having the salt in the sauce right won't be any worse for the average person cooking this as something new to try out. Cooking it for too long or not long enough tends to be what'll make a pasta dish awful, not getting the salt in the pasta right usually won't make it awful or ruin the dish outside of making it _too_ salty. Either way, it's not as though you can only make the dish once. Anyone trying out something new to them should expect a little trial and error in getting it just perfect. The exact amount of salt that makes it perfect is going to be different for each person, an exact amount would help as a guideline but not much more.

I’ve always heard just to salt the pot into sea water ¯\_(ツ)_/¯ works great for me

@ThatBoringOne: What this translates into, is that you end up tasting very strong sauce, with little trace of pasta flavor. The reason to use actual quantities is that there are many, many families that grew up with "salt to taste", who _guessed_ at the right quantity based on the quantity that tasted right in other foods, without understanding that they're throwing away >90% of the salt when they toss the pasta water. So they used half a teaspoon or something, when they needed several tablespoons, and then when their _kids_ learned to cook they put half a teaspoon once, no salt at all the next time because they forgot, and wondered what sort of difference it made, since it didn't seem to change the flavor; They guessed something about raising the boiling point. To this day they haven't tasted pasta, and think it would be disgusting to eat without any sauce. I know - I spent most of my life being one of those people. @Greta: Seawater is about 3.5%, which ends up being disgustingly salty for most people, even the sort of person that gulps potato chips. I started out at 2% and found that it was barely tolerable - my preferred range is between 1 and 1.5%, but even down at 0.5% you get a version of pasta that can be tasted. So 0.5%-2% is the range I gave.

same

spacegreycoralred I find her presentation skills lacking, her cooking slipshod, and her voice annoying.