Join 45,000+ Looksmaxxing Members!

Register a FREE account today to become a member. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox.

  • DISCLAIMER: DO NOT ATTEMPT TREATMENT WITHOUT LICENCED MEDICAL CONSULTATION AND SUPERVISION

    This is a public discussion forum. The owners, staff, and users of this website ARE NOT engaged in rendering professional services to the individual reader. DO NOT use the content of this website as an alternative to personal examination and advice from licenced healthcare providers. DO NOT begin, delay, or discontinue treatments and/or exercises without licenced medical supervision. Learn more

Pancak

looks very fluffy, im def gonna check that brand out
They're ok tbh. Like it's good for what it is. I'm just eating them so I won't starve rn 😓 mommy says no more doordash
 
Carbonara is a dish from Lazio, there are similar dishes in central Italy and in Lazio (mostly Rome) there is a rivalry between Carbonara, Amatriciana, Gricia and Cacio e Pepe.
I want to try .. cacio e pepe so freeeking bad
 
If you add corn starch to the pecorino cheese + water you avoid the fondue effect caused by heat, the pecorino cheese should be added almost at the end
I worry i will not do it justice 💔
 
I worry i will not do it justice 💔
It's normal, especially the first few times
Another tip: when using spaghetti (or other kinds of pasta) , throw it out a few minutes before the time indicated on the packet and finish cooking it in the pan where you toasted the pepper, keeping hot cooking water aside so that the pasta doesnt dry out.
 
It's normal, especially the first few times
Another tip: when using spaghetti (or others kind of pasta) , throw it out a few minutes before the time indicated on the packet and finish cooking it in the pan where you toasted the pepper, keeping hot cooking water aside so that the pasta doesnt dry out.
Wow insider knowledge... thank u
 
Back
Top