One of the hardest parts about cooking is having the right amount of the ingredients and using them before they go bad.
Recipe says: 4 tomatoes, 3 cloves garlic, 1 cup basil, 1.5 pounds pasta, 3/4 cup olive oil, 1 pound brie = Tomato Basil Brie Linguine
I have: 4 tomatoes, 2 cloves garlic, a pinch of basil, 1 pound pasta, 2/3 cup olive oil, 1/2 pound brie = Garlic Worms
So this recipe will work, right?
I’m a huge fan of brie although that shit is expensive. I couldn’t even find a pound of it on the shelf for sale. Basil goes brown over night basically so that’s always a wash, as delicious as it is. Pasta is sold in pound boxes, I don’t know where they get this 1.5 pound idea from. But I can always count on tomatoes to be there for me, I sure don’t get why they gotta be on a vine though.
Since I had all these odd measurements, I thought I should lessen the garlic and olive oil too. Yet this still came out tasting like a pound of garlic. Linguine also looks like worms. Garlic worms. I am eating worms that taste like garlic.
You basically chop all this crap and set it on the counter for 2-4 hours.
It says to dice the tomato, so that means I cut it up in the most irregular pieces possible.
Oh, then it says to tear the brie into irregular pieces. Finally something I know how to do! Until I realize they’re just playing a sick joke on me. Have you ever tried to tear cheese before? Tear sticky cheese. It’s just stuck to my hands! Thanks a lot, I bet the cookbook people are laughing.
And then my trusty friend the garlic press, we meet again… PS: why is the garlic purple?
Basil, you smell so delicious, I love you, why you gotta brown so easily?
It takes me at least an hour to chop all of this up, but it’s so pretty…
Time to boil the pasta, can I break these noodles in half first? It doesn’t say to, so I won’t. Oh, the noodles stick out of the top of the water, real cool. Oh, they slipped down a second later, okay then. More noodle power to ya.
Now I have to mix it all together, as if that is an easy task. Why would you combine really long noodles with a mixture? How is it supposed to get in the cracks and spread evenly? This would have been better with bow ties. Does it even matter what type of pasta I use? I HAVE QUESTIONS! I wonder if there is a recipe hotline. 1-800-RECIPE-HLP
I’m really glad I didn’t use the 3 gloves of garlic because this tastes like a pile of garlic. Joe ain’t mad doe.