Practicing making risotto to impress Jow Forums italian girl

Not bad actually
I don't like the rice quality you used, it really makes a difference, but I know it's hard to find it, it is in italy. Did you finish it with butter and parmesan? Could mantecare a bit more maybe.
I would eat it, looks better than many italic risotti I've seen

I finish with parmesan but the quality is not that good. I can't find parmigiano reggiano unless you go to a speciality store. I made the stock fresh though heh.

Think I'll just buy a premade one from M&S and pretend I made it myself

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If I had all the ingredients I would get fresh peas, wild mushrooms. Obviously better cheese and better rice. Finish with truffles. I'm kind of confused on one part though. What do you eat risotto with? When I went to an "authentic" Italian restaurant, they served risotto with a leg of lamb. It was quite nice but something tells me it its not authentic.

I can very easily tell the difference, Irish, not that you should mind.
Not sure you have it there, but could also use grana padano for the finishing. Out of fire with a nut of butter, and with a pot lid couple of mins, always!
Also mind to toast the raw rice for a minute at the very beginning, before adding wine. It gives it flavor and helps the rice growing. Muh safran pic related

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>grana padano
Hmm. You are right. We probably don't have it here. But maybe if I'm with you we could get some together.

[spoiler] Thanks for the advice though

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Frozen peas here are pretty good as well, while mushrooms yeah are a thing when fresh. Truffle unnecessary for me, if I had it I would only use white wine and truffle to please it probably.
Nearly everything really, with some rules. I usually just make risotto with what I have home wasted. Lamb is ok. I often make risotto with just red wine or beer who are opened and not good to drink. Green leaf veggies as broccoli, asparagus, spinach, peas, brown beans, cabbage along with some types of cheese are great. Also pumpkin, beet or even blueberries or strawberries. Italian sausage (not salame). When have wild shrooms it's the first thing one thinks about. With a mix of cheeses, being not cheddar or mozzarella; plain with just white wine and some erbs like thyme, bay leaf, maybe some lemon zeist. In the south they would first think of fishes risotto, and it's ok, but it's not a thing here.

Why don't you just move to Italy if you like the country this much?

>Move
I wouldn't be opposed to it but there are lots to consider. Work, housing etc. I'm a Software engineer so I'm just saving money at the moment and one day I hope to transfer over to a European office. Dunno where. I like all European countries but if I were to go to Italy, I'd probably want to learn to cook Italian cuisine. I'd want to work as an apprentice or chef de partie for some restaurants just for fun.

German anons, rate my schnitzel with noodles

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There's no Germans here, don't call those noodles and First with second dish together are weird
Well you would probably find job everywhere with what you do. Being an apprentice requires time and makes no money probably, but would be cool if you can afford it!

>If you can afford it
Maybe one day. As for now, I'm learning through youtube videos and asking nice people on Jow Forums for advice.

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>don't call pasta noodles
>if my grandmother had wheels she'd been a bike
lmao pasta nigga memes are real

>You would probably find a job
Yeah but I heard they don't get paid that well in Europe except for in Switzerland. Also cost of living. That's why I'm saving a lot of money in case I only get paid like 30 euros an hour or something. The only good thing about North America is that our wages are crazy high.

looks like vomit

Mased

is she ur gf

that kinda looks gross desu

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Buy whole peas they're better

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it's the angle of the photo
OP take a better angle of your risotto,

Of course they are. Looks well cooked it all, I know you are the cigarette and safety shoes user, sorry for roughness. Though, spaghetti is one dish and fried chicken is another.. no pasta seasoning nor side veggies to meat, it's just weird
>Only 30€
Lmaoooo
yes, Switzerland is surely richer, though cost of life there is higher. True pays here are low but cost of life is often way lower than US (not sure about Canadian prices).
Save money and take your time, you'll be welcome! Every country has its pros and cons, and also choosing bigger cities or medium ones does. The good thing about Europe is you can travel and have a totally different situation in one hour flight. Many Italians on the border with Switzerland actually drive everyday for work, get Swiss pay, and live in cheaper italy

Eh, I'd like to apologize too if I offended you
yeah, you caught me
>spaghetti is a dish in its own
>chicken is another
I agree, but down here our view of western cuisine is really skewed. For that pic in particular, the pasta was intended to be the starch of the dish so thats why it looks empty, because the chicken is supposed to be the star of the plate.

>Many Italians on the border with Switzerland actually drive everyday for work, get Swiss pay, and live in cheaper italy
That sounds perfect actually. And yeah of course. Good and bad everywhere.

Btw a-are you the Italian grill?

I think having such a thing as first dish and second dish is Italian only or nearly. Always found things mixed in uk, Germany, spain, maybe french are closer to us having many soups.
First dishes are pasta, risotto, polenta (unique usually), soups and broths
Before firsts we have antipasto, which is like appetizers let's say, but it's not aperitif
Then we have seconds being mostly meat and fish dishes, eventually with sauces, with sides as salads, veggies, bread
And then desserts, coffee, super alcoholics

Alsatian here, looks decent, a little thin slices but ok, nüdele look good, I prefer spätezele (thicker noodles)

Yes
I am a food obsessed amongst Italians as well, so you could probably tell it's me when one's commenting Nazi on food

At least you are not that psycho about his celestial girlfriend

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Yes
I am a food obsessed amongst Italians as well, so you could probably tell it's me when one's commenting Nazi on food

Alsace-user!
>spatezele
I told my group mate this but he said it was too hard to make (lol) so we used box pasta instead
>thin
i agree, maybe i tenderized it too hard
though my instructor told me this was the perfect size so ehh, probably because we're asians and our portions are small

Spatzle and gnocchi are suuuper fast to be made and super fast to cook, which is a total pro if you're a chef!
And yeah I always have a shitty connection

>gnocchi
yup!
been meaning to make this my staple when I move out, no more rice for me haha

Kiss the chef

Why you obsessed with me? You can get a Canadian gal irl with those cooking skills

They aren't that hard to make, just thicker than spaghettis eh. I like schnitzel with fries/carot salad/cut potatoes cooked in a pan with butter, creamy sauce with white wine, mushrooms, garlic, pepper and here you go, what you cooked is still really good looking and I'd like to taste it

>i agree, maybe i tenderized it too hard
>though my instructor told me this was the perfect size so ehh, probably because we're asians and our portions are small
Yes totally think it's a bit asian flavored kek but still looks pretty good, at least it's well cooked

You're probably muslim, my bad, replace wine with lemon juice and I think it's ok

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>irl
cmon. online larping is more fun. get with the times

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nah, i'm fine with wine
i'm not really a good muslim; i drink, take drugs, and have sex
one of these days though i hope i'll change my ways

It's very different from spaghetti since they're fresh and egg based! Honestly 99% of times higher quality dish when it's egg pasta, and it's hand made, in the restaurant. Easily cause spaghetti are bought and l can have them home with no effort, so I wouldn't spend my money on that if I can choose a fresh thing as egg based

....
Ok..

IT TASTES LIKE SHIT!

She won't be impressed, it's not hard to make. Pretty sure she's also not into guys.

Really we can even get that particular rice.

So white wine is the way to go for the sauce, cheap one is ok (not for drinking or you'll have a headash)

t. pasta pro

It's very hard to make if you don't know how to, most Italians can't. Just like northerners fail making pizza, risotto is original from a very restricted area
And I'm very into guys, real ones though

Schnitzer with noodles is very odd

You're a fucking autist and I barely say that to anyone

Ja, I asked on /deutsch/ a few months back and the consensus was for it to be served with potatoes
regardless, my instructor liked it so ehh, he though having potatoes was too bland

Very odd not really but uncommon yes

It might look fancier there
But you would have me and the German disappointed, I'd be happy with roasted potatoes too

normally you server roasted potatoes, potatoe salad or french fries with it

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>potatoe salad
Wait what

That looks like toy food wtf

Potato salad is a thing here too
Most commonly boiled potatoes served in pieces like that, mixed with octopus and fresh parsley, black olives and oil; or with green beans, basil and oil

based thirdie bro
that portion size wouldn't fill you up, woult it?

>Belarus
you guys have it too, no?

Interesting
Despite being the fundamental of local kitchen, potatoes are rarely used in salads here

Good looking Gumbäresalat man would eat

Never saw/heard anyone eating it here

>server
serv

*And both server cold. Can be elegant but often a pic nic thing also

*potato

sorry phoneposting

you should give it a shot
a basic recipe would be
>boiled potatoes
>either mashed or cut into cubes
>mixed with mayo (japanese mayo for best result) and carrot, season with salt and pepper

mayo is one variant, the other is vinegar and if you like bacon

What would be the best malaysian dish ?

char kuay teow

theres so many to choose so I'll give you a few :D
>Malay food
Nasi lemak
>Indian food
Roti canai
>Chinese food
Chicken rice
>Nyonya food
Curry laksa

Not sure bout France but I know the UK has a few Malaysian restaurants so yeah, give it a shot!

based
youtu.be/v8k8ZtDpmXE

yep. i try to cook char kuey teow all the time and its just not the same as when I had it in singapore. I think my stove doesn't get hot enough or idk.. any tips if you are cooking on a conventional stove (electric)

also.. for me its penang style :^)

fried carrot cake is also really good.

>electric
ahh thats it, you need a gas stove and a wok for better taste
also it all depends on the shrimp paste, you can either make one yourself or buy them from here or Singapore

relax i don't actually act like this irl. im just bored

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Hmmmm looks spicy... like two spicy for me hehe. Genuinely looks good, I've already tasted thaï and chinese food but not malaysian/asian island food, I'd try it

>Shrimp paste

is that for the spiciness? I usually just put some chili paste and the "black sauce" is sweet soya sauce, fish sauce, sugar. i never thought to use shrimp paste.

>electric
yeah.. ive been testing out using smaller portions so i have more heart to work with. if it doesnt work ill have to get one of those small portable gas stoves.

Malaysian food is probably the best cuisine in Asia. Amazing blend of Chinese and Indian flavours.

>too spicy
One time I had extra spicy char kuey teow and I had to poop all night. was worth it though. just have some water near by and ask the chef to lower the spice.

>spicy
oh yeah, we use lots of chilli and lots of spices
Nasi lemak has sambal, which is made from dried chilli
Roti canai has indian curry
Chicken rice is aromatic but is served with a side of chili sauce, soy sauce, and soup
Curry laksa is a noodle dish with curry broth

Chilli paste works too, the shrimp paste just adds more flavour because its made from the shrimp's head
>spiciness
thats from the chili paste then, the spiciness depends on how much you put and what type of chili was used to make the paste
if they used dried indian chillies, it'd be spicier

also for more spiciness, you can make a side dish of pickled chillies and then add them later on when you eat kuey teow

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Loving this

I only fuck non manlets be aware

i'm a big boy

It's just time consuming because you can't just ignore it and do something else.

ahh okay ill try some shrimp paste next time.

That's not the Italian who posted itt so far
I am

Just to be clear.

Risotto? Yup, needs 18 mins of cuddles

We know. You type differently

in Malay, it's called "Belacan" so yeah if theres an asian market look for this word for that Penang-taste

>cold potato salad
>served alongside a hot sausage
Pls Germanbros explain this.

Uhh I never saw it around, maybe some Asian-nippo shop would have it. We have anchovies paste, goes as a snack on bread, or to cheer up some pasta sauce

You don't have potato salad? Rly? Not even with fish?

this is what it looks like
the packaging could either be blue or yellow
>cut a small piece of it
>toast it either with a pan or over direct fire
>add it together with rehydrated dried chilli in a blender, blend until combined
ta-da, shrimp infused chili paste

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