“Kay never said what temperature hers was. It was pretty burnt. I want mine to look like hers.” Just set your oven for “surface of the sun” and toss it in there for about an hour for the proper level of cremation.
The sweater and Midwest cozy winter vibes make this fantastic. Hello fellow Midwesterner thanks for doing these. Hope you enjoy it as much as we do lol
I had an aunt that would make this dish when I was a kid, but actually good. You use smaller clumps of pasta (like 1/4 of what you used) and it has to be completely submerged in the sauce.
Hoping you gain traction, because these videos are great, I really like seeing insane recipes like this tried out and not just made for clout or whatever Jack, Kay, and those tiktok nutcases are doing. They can't actually believe they are cooking well, it has to be an act, but it's still really fun to watch honest reactions to their concoctions. Keep it up my dude, you're really chill to listen to as well, bonus points for zelda music. :P
😂 you renamed the channel for these things. That’s awesome. As for the leftover paint on the oven… if you REALLY want to take it down to bare metal, grab a can of aircraft remover (can be found at any auto parts store), a cheap paint brush or two and some thick rubber gloves along with a plastic scraper. Don’t get it on yourself, that stuff burns like hell.
Turned out about how I thought it would lol! Really enjoy seeing you go 100% faithful to the original recipes, no matter how insane they seem. Always a laugh to see what some people consider to be good homecooked meals.
First off, great choice of music, love the game and its playful tone fit with your antics. Second, I did an experiment once where I made spaghetti by throwing the sauce, thawed ground beef, and noodles into a covered pot. The texture was different, but if the noodles are covered and the pot lid stays on, the principle works. Next time, though, use a meat thermometer to test if your food is safe, because that looked very pink to me.
Yeah, it did in the video, but I think it was a combination of the sauce and lighting. It was definitely done all the way through. The noodles, however, were not!
If Jack is that chef who creates new elements for the periodic table and Kay being the wholesome lady then this guy is the representative of humanity to test this extra terrestrial recipes.
I still can't figure out why I'm diggin these vids so much it's either the process the anticipation of seeing you eat it or the music in the backround lol
This seems like it wants to be a lasagna so hard. You got pasta (the wrong kind, but still), tomato sauce, meat, onions. You basically have all you need for a lasagna, except building the damn thing correctly. Or just make spaghetti.
The temperature isn't the issue in the first cook. It's the fact that you are baking dry spaghetti. Imagine cooking raw lasagna sheets but with only like a teaspoon of sauce in between each layer, there simply isn't enough moisture to hydrate the pasta. You're just burning it.
Love the midwest vibes of these vids. Seeing all the HyVee and Casey's brands takes me back to when I used to live in South Dakota. Just need to see a Fareway brand somewhere to complete the trifecta lol
I hope you have fun with this content you are creating now. I subbed now to see this channel grow. Wish you best of luck. Those videos are alot of fun to watch. 👍
I've seen someone put the spaghetti side by side in one layer, and then stack the ingredients one by one with a layer of raw pasta in each layer, as if you're making lasagna but with spaghetti. That looked like it could work honestly. The sauce was very saucy and the bechamel was also quite soupy but with some cheese in there, but in the end everything seemed to come together when cooked in the oven.
The heat wasn't the problem. Dry pasta absorbs twice it's weight in water in order to get "done". There's not enough liquids in the dish for the pasta to absorb. So for any type of pasta casserole you just have to add a cup of water per portion of dry pasta in addition to the sauce and toppings (~250ml water per 100g pasta). Season accordingly.
i really like watching these!! i hope you post more of this content. subscribed! :) i like that you actually give the food a chance and take multiple bites instead of immediately spitting it out and overreacting.
I feel this could have worked with a little added and some tin foil to steam the noodles more, to hopefully soften them up more, but I know you're unfortunately confined to Kay's methods. lol But I'm with you. How is this a better way of cooking this than cooking the noodles, and the meat and sauce separately? I think this is just a recipe that Kay saw on TikTok and thought it would turn out good.
As someone who makes no boil baked pasta and one pot pasta, I think there needs to be more liquid in this and probably either don't wrap the pasta (even though she does) or do smaller bundles of pasta if you try this again for an improved version
just cook the meatballs separately before in the pot you'll use for the sauce, cook the sauce, the pasta in said sauce, and add the meatballs back in at some point. Best way to make meatball spaghetti if you really want to use a single pot.
Maybe you could try to cook one of these "special" recipes with some technique or method that is in the spirit of the recipe but actually works and tastes good (or at least alright). So for this one it would be properly seasoning everthing, make the pasta stacks smaller and adding more more, also with seasoning and herbs. Or something like that. Might be a fun video, maybe not, what do I know. I hope this comment helps with the almighty algorithm at least.
I recommend the phopik tripod. It is very nice and the part that holds Your phone is the best I've ever used. It's very cheap and changed my camera use completely.
Heat wasn't high enough. Kay's spaghetti was brown before she added the onions, and burnt as the final result! She always uses high high high heat. I reckon she cooked it at 450F.
As if scientists worked really hard to figure out the worst possible way to cook spaghetti bolognese. Uneven cooked pasta, no crispy bits of meat and actually more work than the traditional way. This recipe makes no sence whatsoever and I think you nailid it - nice one!
You know you're dealing with a natural talent if it's their third video and they've already made spaghetti that are burnt at the end and raw in the middle.
What i dont get is that you could make something decent with these ingredients, even all in 1 dish but clumping the spaghetti like that just cant ever go right, truly a staple of kays cuisine
I've cooked pasta in sauce in a dutch oven before; it isn't impossible to accomplish. I think if you premixed the sauce, totally covered the noodles, and put a lid over everything it might have come out not shitty. Why anyone would do it like this baffles me
How to radically improve it without much work : Make the (seasoned) meatballs separately, sear'em real quick. In the skillet goes your tomato sauce, then everyone joins the unbundled pasta in the dish. Garlic instead of onions, and more seasoning. If you think boiling meat is a valid option anywhere but in a stew, maybe try going vegetarian.
To Kay's credit, this wasn't her recipe. Some other idiot came up with this disaster, and she followed the instructions. Also, I really wish people would take the time to watch her newest videos because, unlike Jack, she is trying to get better (with some success).
love this series so much! ... as for the recipe itself, if this had any chance of working it would have needed way more moisture in order to soften the pasta. A higher temperature would not have done it - it might have even made it harder.
