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How does my carbonara look, /ck/? I even used knorr stockpot

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Thread replies: 22
Thread images: 9

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How does my carbonara look, /ck/?

I even used knorr stockpot in the water because it simply tastes better. you should try it.
>>
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the secret ingredient is love
>>
do americans really eat this?
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>>7126960
>>7126969
Looks pretty good budday. Never heard Kraff Dinnah called that before though I herd some friends of mine back from America call it "Kra' Dah"

They got fatter too.
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>>7126960
I think my vomit just threw up a little bit
>>
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>>7126982
i prefer the cheez powder over the cheez goo.
>>
>>7127003
I second this, powder is superior, but I don't have a mac n cheese cube.
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>>7126982
how stupid are you? KD is pure canadian
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>>7127003
>>7127018
Wait, is the powder actually better? How come?
>>
>>7127063
They're not meming, the premade shitty powder is much better than the premade shitty goo. Why though, I have no idea.
>>
To make your CHEESE BRAND CHEESE dinner taste better I like to make a light roux with the cheese powder and shred in some dried parm. Really makes the sauce thicker and you can add milk with the roux and cook that down too to make it taste gr8 fampai.
>>
>No cream
>No peas
>No ham

stay basic pal.

Having said that, have a upvote for the 'cha.

7/10
>>
>>7127067
there is kraft brand that isn't the powder? must be an american thing? mind you I haven't bought any KD in years so who knows, it could be in canada too
>>
>>7127209
there's this
it comes with a goo pack, but it's got TONS OF FLAVOR
>>
>>7126982
Yes. You never had it before?
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>>7127212
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>>7127290
>shells getting that only shot
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>>7127183
thats clearly ketchup you fucking nigger
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>>7127183
Errrrr, and the garlic, mushrooms and cream, dude, don't forget the garlic, mushrooms and cream.
>>
>>7128912
Mushrooms are great in carbonara though. Why wouldn't they go with bacon, eggs and pasta?
>>
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>this thread

I like it
>>
My preference is to use two eggs, 5 oz of evaporated milk, and 8 oz of LITERALLY ANY CHEESE.

I've yet to find something this cocktail won't emulsify. I've tried cheddar, american, provolone, parmesean, havarti, romano, and I forget the rest, but I've tried a lot. I get creamy loveliness everytime.

[spoiler]I've also tried Velveeta, but that isn't cheese.[/spoiler]
Thread posts: 22
Thread images: 9


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