. Normalwat .

I love making spaghetti, i know a lot of people like’s makinge spaghetti too.

They got their recipe’s and I’ve got mine, and why not share it on the Internet I say?

I try to perfect my spaghetti every time I make them, so this is the very recipe I experiment ( reading,reading,reading,reading ) all these year’s and I’m very proud of my recipe : ) .

So you may be thinking so what’s so special about your recipe that differ from yours?

Well here goes..

Ingredient’s

Half a garlic ( finely chopped )

2 large onions chopped into ring’s

meat ( beef/pork ), prefer beef

oregano, i like basil too ( to your taste )
3 strip’s of bacon’s
3 can’s of ready tomato sauce.
some baking soda

(serving for maybe 3-4 person)

To prepare
First chop the bacon’s into small bit’s
Chop the garlic into tiny size bit’s
Chop the onion into halo ring shape’s
For the meat, put in sesame oil to kill off some of the pungent smell of meat, nothing more added to it.

Meatball add-on’s
I haven really reserch on how to make the perfect meatball.
But this is my meatball recipe:
grinded pork/beef just the same.
chop in some carrot into the meat, add in soy sauce, salt, corn starch,
and to cut down the meat pungent smell, sesame seed oil ( just a bit )
I dun put it into the pot and cook it.
I fry it on the pan for the crispy and crunhcy texture : )

And serve it just like that.
How to cook the pasta
Boil water, add in salt untill the pot of water taste like the sea water.
Cook the pasta 6-10 minutes (depends) medium heat, if you want to know it’s ready or not just take one strip and throw it on the wall. Stick’s on the wall ( done ), doesn’t stick ( continue on cooking ). When done, strain off the water and put it back into the same pot. High heat the pot with spaghetti pasta in it to about 10 seconds to kill off the extra liquid. Then put the pasta in a large bowl and add ( olive oil or butter ), I prefer butter(salted butter) as it give’s out that nice smell when it melt’s
Pasta Done, Off To Cooking The sauce.

( MULTITASKING IN COOKING PASTA AND SAUCE IS NOT TAUGHT, GO FIGURE IT YOURSELF )

Cooking the sauce, PART 1 & PART 2
read on….

PART 1
How to cook the meat
1 ) first, put some oil into the pot ( just some oil! )( whatever oil u may like )
2 )then put the meat into the pot, keep on stirring it so there is no big chunk’s of meat lying around in the pot.
3 ) Never cook the meat well done, cook it till it’s medium rare and take it out of the pot and put it on something to strain off the extra juice of the meat.
Why we need to do step 3 is because if we cook it well done, when we put it back into the sauce it won’t absorb the sauce and hence meat = no taste at all..

SUMMARY, put in meat, cook till medium rare. take it off pot and strain the meat juice.

PART 2
How to cook the sauce
1 ) first chop the bacon’s into small pieces and fry it in the pot. Low heat to fry!!
2 ) When the bacon’s oil(I don’t wanna use the other word which the first letter is fxx ) is seen and the bacon’s are on their way turning brownish. 3) Throw in the onions and ster it untill they shrink to half their normal size.
4 ) Now add in the 3 can’s of tomato sauce, and cook it till the surface have bubble’s.
5 ) Now add in the meat that you have strain off the juices.
6 ) Cook bout 5 minutes and now add in the garlic’s!!
7 ) Why you may ask I didn’t fry the garlic’s?, well I personally think by not frying but cooking the garlic’s in the sauce give’s you better taste and of course more nutrition’s.
8 ) After 2 minute’s or so add in Oregano and Basil!! Put in your palm to measure how much you need to put it into your sauce, usually a small circle in your palm will do it( never form a small mountain in your palm to measure either oregano or basil!! )
9) After a minute or so, add in salt and sugar to taste. No measurement needed for this ( all those pinch of salt crap… I just don’t get it… ). Use your tongue to taste and make adjustment’s to your sauce. I know, the sourness seems to overdone the sauce.. just wait a bit and I’ll let you know a secret to overcome the sourness in your sauce.
10) After you are satisfied with the sauce’s salt and sweet part. NOW!! Add in some baking soda to overcome the sourness of the salt. It work’s as baking soda can kill off the acidity of the sauce. SAUCE IS DONE!!!
11) NOW SMILE AND EAT!!!

SUMARRY, cook bacon’s, throw in onions, add 3 can’s tomato sauce, add in chop garlic’s, oregano & basil, salt and sugar, baking soda.

I know everybody can make and bake a Chocolate Cake easily, you might be saying to yourself now ( what’s so hard about making and baking a chocolate cake anyway?)

Yeah it’s easy when you can just buy a packet of ready mix chocolate cake and add oil, eggs, and water. And here you have a chocolate cake.

But what if I say forget about item’s in a lazy man’s world. And manually mix your own ingredients to make a FLUFFY chocolate cake. And you’ll be in Hell kitchen of making your own chocolate mix. But rejoice my friend’s, because Jesus I will share with you one of my most prized recipe which I found on the internet!! But I can’t find blog which gave me the recipe” So no link’s to that blog. Sorry”

Notice I keep using Uppercase for the word “FLUFFY”

My FLUFFY = When you dip a piece of chocolate cake into your Milo, coffee, the liquid of the drink will reach the inside of the chocolate cake and not only the outside. For easy understanding, the chocolate cake is like a sponge which soak’s liquid easily. The first image below is the FLUFFY texture I want, and the second image is the chocolate cake which I hate!! No FLUFFY texture at all!!

Here’s the Ingredient’s and step’s in making this FLUFFY chocolate cake.

For cake layers

* 3 ounces fine-quality semisweet chocolate such as Callebaut
* 1 1/2 cups hot brewed coffee/hot water
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process)
* 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla

For ganache frosting

* 1 pound fine-quality semisweet chocolate such as Callebaut
* 1 cup heavy cream
* 1/2 stick (1/4 cup) unsalted butter

Special equipment

* two 10- by 2-inch round cake pans

You start by sifting together the sugar,
flour, cocoa powder, baking soda, baking powder,
and salt and set aside

Then in another bowl,
take 3 oz. of a good semi-sweet chocolate and pour one and a half cups of hot fresh brewed coffee/hot water over it.
Let sit for a few minutes, stirring occasionally until mixture is smooth

Now, in your mixer, beat the eggs until they start to thicken and turn a lemony color.
It doesn’t take long in a Kitchen Aid stand mixer but may take a little longer with a hand mixer.
Slowly add the other wet ingredients: oil, buttermilk, vanilla,
and melted chocolate mixture to the mixer and beat until combined.
Then add flour/sugar mixture and beat on medium until just combined.
I put the whole bowl of flour/sugar in all at once.
Once it’s all combined, divide batter between pans.
Your pans should be greased and lined with wax paper.
The recipe calls for 10 inch cake pans

Bake for 1 hour to 1 hour and 10 minutes,
or until a toothpick inserted into the middle comes out clean.
Then cool the cakes completely in their pans on wire racks.
When cooled, turn out onto the racks and remove wax paper.

While the cakes are baking, make the ganache frosting.

Heat the cream and then pour over the chocolate.
Let sit for a couple minutes then whisk until smooth.
Add the butter slowly in pieces and whisk until completely smooth.
You may have to refrigerate the ganache to get it to a spreadable consistency.

I know, I know alot of u guys out there have been making and trying out everything to make your own mashed potato to taste like the one’s at KFC.

Maybe you’ve already seen this recipe on youtube ( I would not be suprise at all as the video is already posted ages ago )

This recipe doesn’t need a Master Chef or professional cook to make it.

If you can’t make this mashed potato, leave the kitchen now and forget about cooking…. I mean it, even an ostrich can cook this.

Ingredients:

Serves 4

3 large Russet potatoes
1/2 stick butter
1/2 cup milk
salt and pepper to taste

Tips for extra taste ( my personal taste ) = add a little bit of lemon juice into the mash and feel the wonder’s