▲ 193 ▼ Tim Walz made a "white people tacos" joke and Chuds are big mad about it (hexbear.net) submitted 2 years ago by autismdragon@hexbear.net to c/chapotraphouse@hexbear.net 193 comments fedilink hide all child comments https://xcancel.com/komaniecki_r/status/1824460155137986646 https://xcancel.com/mannyfidel/status/1824424613444563447
[+] EelBolshevikism@hexbear.net 11 points 2 years ago* (last edited 2 years ago) (9 children) [deleted] permalink fedilink source parent hideshow 9 child comments replies: [–] autismdragon@hexbear.net [S] 9 points 2 years ago (8 children) I dont even have tomato sauce on pasta lol. (Though actually, my sister put some sauce on the pasta she made me a coupled days ago, but when I make it for myself). Just olive oil and parmesan. Alfredo is also good for a special treat. But tomato sauce I am no particular fan. I am ok with it on pizza though. But not when there are visible chunks between the cheese and the crust. Hate that. permalink fedilink source parent hideshow 8 child comments replies: [+] EelBolshevikism@hexbear.net 8 points 2 years ago* (last edited 2 years ago) (1 child) [deleted] permalink fedilink source parent hideshow 1 child comment replies: [–] autismdragon@hexbear.net [S] 6 points 2 years ago You get it!!! permalink fedilink source parent [–] ryepunk@hexbear.net 5 points 2 years ago (5 children) You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like. permalink fedilink source parent hideshow 5 child comments replies: [+] Hexboare@hexbear.net 6 points 2 years ago* (last edited 1 year ago) (3 children) [removed by mod] permalink fedilink source parent hideshow 3 child comments replies: [–] TraschcanOfIdeology@hexbear.net 6 points 2 years ago This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long. permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours. permalink fedilink source parent [–] ryepunk@hexbear.net 2 points 2 years ago If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3 permalink fedilink source parent
[–] autismdragon@hexbear.net [S] 9 points 2 years ago (8 children) I dont even have tomato sauce on pasta lol. (Though actually, my sister put some sauce on the pasta she made me a coupled days ago, but when I make it for myself). Just olive oil and parmesan. Alfredo is also good for a special treat. But tomato sauce I am no particular fan. I am ok with it on pizza though. But not when there are visible chunks between the cheese and the crust. Hate that. permalink fedilink source parent hideshow 8 child comments replies: [+] EelBolshevikism@hexbear.net 8 points 2 years ago* (last edited 2 years ago) (1 child) [deleted] permalink fedilink source parent hideshow 1 child comment replies: [–] autismdragon@hexbear.net [S] 6 points 2 years ago You get it!!! permalink fedilink source parent [–] ryepunk@hexbear.net 5 points 2 years ago (5 children) You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like. permalink fedilink source parent hideshow 5 child comments replies: [+] Hexboare@hexbear.net 6 points 2 years ago* (last edited 1 year ago) (3 children) [removed by mod] permalink fedilink source parent hideshow 3 child comments replies: [–] TraschcanOfIdeology@hexbear.net 6 points 2 years ago This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long. permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours. permalink fedilink source parent [–] ryepunk@hexbear.net 2 points 2 years ago If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3 permalink fedilink source parent
[+] EelBolshevikism@hexbear.net 8 points 2 years ago* (last edited 2 years ago) (1 child) [deleted] permalink fedilink source parent hideshow 1 child comment replies: [–] autismdragon@hexbear.net [S] 6 points 2 years ago You get it!!! permalink fedilink source parent
[–] ryepunk@hexbear.net 5 points 2 years ago (5 children) You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like. permalink fedilink source parent hideshow 5 child comments replies: [+] Hexboare@hexbear.net 6 points 2 years ago* (last edited 1 year ago) (3 children) [removed by mod] permalink fedilink source parent hideshow 3 child comments replies: [–] TraschcanOfIdeology@hexbear.net 6 points 2 years ago This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long. permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours. permalink fedilink source parent [–] ryepunk@hexbear.net 2 points 2 years ago If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3 permalink fedilink source parent
[+] Hexboare@hexbear.net 6 points 2 years ago* (last edited 1 year ago) (3 children) [removed by mod] permalink fedilink source parent hideshow 3 child comments replies: [–] TraschcanOfIdeology@hexbear.net 6 points 2 years ago This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long. permalink fedilink source parent [–] Rai@lemmy.dbzer0.com 5 points 2 years ago I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours. permalink fedilink source parent [–] ryepunk@hexbear.net 2 points 2 years ago If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though permalink fedilink source parent
[–] TraschcanOfIdeology@hexbear.net 6 points 2 years ago This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long. permalink fedilink source parent
[–] Rai@lemmy.dbzer0.com 5 points 2 years ago I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours. permalink fedilink source parent
[–] ryepunk@hexbear.net 2 points 2 years ago If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though permalink fedilink source parent
[–] Rai@lemmy.dbzer0.com 5 points 2 years ago I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3 permalink fedilink source parent
