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Attempted to cook pasta and meatballs... Epic fail!! Put too much kampot pepper, used lean pork loin, and and raguuuuu.... I need to stick to bacon...

Why???

Please, why did you have to share this?

I was just about to go to bed, and now I won't be able to sleep.

Thanks for sharing. Cooking is a learning experience.
Can you ever have too much kampot pepper ? How much was too much ?

Anchor Moy wrote: ↑Mon Feb 18, 2019 11:31 pm Thanks for sharing. Cooking is a learning experience.
Can you ever have too much kampot pepper ? How much was too much ?

Yep. And you are never too young to learn.
Next time you cook pasta call my 7 year old and she will teach you how.

Duncan wrote: ↑Tue Feb 19, 2019 8:41 am

Anchor Moy wrote: ↑Mon Feb 18, 2019 11:31 pm Thanks for sharing. Cooking is a learning experience.
Can you ever have too much kampot pepper ? How much was too much ?

Yep. And you are never too young to learn.
Next time you cook pasta call my 7 year old and she will teach you how.

My daughter makes Pasta from scratch (with a little help, her arms are not long enough):

Damn that looks funky... Did you use tricolor pasta? Use angel hair instead. It won't gross you out as much. I see some partially melted tomato wedges which means you're not doing everything wrong. Ragu? No. Use Kirkland (yes, the Costco brand. Found it at Lucky Market) or Barilla instead (Super Duper/ Lucky Market/ Thai Hout). Did you sautee your minced onions, garlic, and mushrooms before adding them to the sauce? Did you season them while they were getting brownish? Kampot pepper is fine, but did you use italian seasoning and salt in both your meatballs and sauce? What kind of fresh herbs did you put in your meatballs? Basil?
Lean pork is fine. Next time try 70% pork and 30% beef (add an egg to the mixture to keep the whole thing together). You can also get some bacon from Super Duper ($12 though), partially cook it (75%), cut it into very small bits, and add it to your ground beef/ pork mixture.
You also need to let the sauce with your meatballs in it simmer for about 10-15min before it's ready to eat. You want all the flavors! Add some water to your sauce if you see that it's getting too thick while it's simmering (if you add water, you might have to add more seasoning as well).
Don't mix the sauce and the pasta in a giant bowl. The ratio sauce/ pasta maybe off and it will be gross.
Thai Hout has a decent selection of cheeses. Parmesan and grated swiss cheese ($5 for 250g)

Duncan wrote: ↑Tue Feb 19, 2019 8:41 am

Anchor Moy wrote: ↑Mon Feb 18, 2019 11:31 pm Thanks for sharing. Cooking is a learning experience.
Can you ever have too much kampot pepper ? How much was too much ?

Yep. And you are never too young to learn.
Next time you cook pasta call my 7 year old and she will teach you how.

She's beautiful, Duncan!

hanno wrote: ↑Tue Feb 19, 2019 9:06 am

Duncan wrote: ↑Tue Feb 19, 2019 8:41 am

Anchor Moy wrote: ↑Mon Feb 18, 2019 11:31 pm Thanks for sharing. Cooking is a learning experience.
Can you ever have too much kampot pepper ? How much was too much ?

Yep. And you are never too young to learn.
Next time you cook pasta call my 7 year old and she will teach you how.

My daughter makes Pasta from scratch (with a little help, her arms are not long enough):

Your wife and daughter are lovely!

I wouldn't take cooking tips from people who use ready-made jar sauces. You are incapable of boiling a tin of tomatoes.

Duncan, awesome dude..... Teaching and having fun while at it

Hmmm... U should sell that stuff to all the local shops if you're not already doing it that is. Share the knowledge and rock it!