ITT: indisputable food facts

Why can't anyone just discuss the topic? Why are you all just shitposters? Is it Australian posting time or something?

>muh al dente
>anything worth discussing

Polish here, why would you not want noodles al dente when you strain? Less and they're gross and crunchy, more and they're mushy.

You guys realize the noodles still cook due to heat and humidity, and then further cook with the sauce, right? Like, unless you're rinsing the noodles off for a pasta salad or something, they'll be perfectly cooked by the time you eat. It's the same concept of letting any meat rest before serving. I don't get what's so hard to understand.

Found the Australian.

Even worse; I'm a Swede.

3. Pasta should always be mixed with sauce prior to serving

>of German and English ancestry
Where's that 1/16th cherokee, you massive faggot?

>it's okay to use the n-word when you're not American

I don't even know what you're trying to communicate to me. You have a problem with me saying noodles?

1: No, fresh is ten times better, but dry is quick and still acceptable.
2: yes, anyone saying otherwise is a literal child.

indisputable food fact:

pasta is a name for several types of noodle

He's American, don't mind him. That's the extent of his intelligence

Ew what the point of a hotdog if you can't it it like a hotdog?
just leave out the buns and the the mash of ingredients on a plate.

>2016
>literally still falling for the al dente meme

>MUH HERITAGE

>never dried
literal retard

>always al dente
literal retard

Nowhere. although my grandpa was born in Mexico.

>Veeky Forums knows so little about food that they don't realize fresh pasta can't ever possibly be al dente, only dried can
Now I know never to trust your faggot ass opinions on anything ever again.

>Cook to taste.
>Disregard screeching autists on the internet about how you shouldn't like what you like.

it was a bait thread, stupid
see:

I hate Al dente pasghetti. I like al dente Penne, but I hate it when you italians make my pasghetti all chewy. Needs to be soft and buttery and slirpy

Al dente pasti = si
Al dente tortellini = no

This fucking guy gets it. I seriously don't understand people who hate all dente

I was wondering if this was the bait. I thought i was just shitty at making fresh pasta.

Avocado, Parmesan, Sweet Mustard and Jalapeño are a great combo for hot dogs.

Chimichurri complements ANY meat.

It's astounding/embarassing how little Veeky Forums actually knows about cooking.

Can you cook fresh pasta al dente? I'm sure you need dried pasta to have a firm centre.

>Noodles
He's cooking pasta you fucking stupid fuck. Now unplug my toilet Marcin

>arguing semantics

Embarassing.

I don't understand what al dente means. Does it just mean properly cooked pasta? If pasta cooked more than al dente is mushy and less is too hard, obviously al dente is the correct place to cook it to. Why is this worth arguing about

Nice bait.

Al Dente's shit is overpriced. I just get store brand.

The truth about pasta

mobile.nytimes.com/1997/09/17/dining/italy-truth-about-pasta-italians-know-that-less-more-call-for-return-basics.html

I kind of like pasta that is just a tad overcooked.

You made me laugh. Thank you.

I agree with point 2, not point 1. There aren't many more disappointing things than over cooked pasta

The nice thing about at dente pasta is that when you strain it and drop it into what ever saucepan you have your sauce simmering in it likes to soak up a bit of the flavor of the sauce and lend a little of it's starch to the it. I believe al dente is the correct cooking time for most pastas. I am in agreement about fresh as well, except that I cook for 4 almost nightly and it's just not feasible.