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Absolute001

Absolute001

Member
9 Sep 2021
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Hi! I have played for quite a while on the BF4 server and over the time I've become progressively more attached to the community so I thought I might aswell introduce myself to the forum and it's members.

My name is Henri, I'm currently 18 and I live in the Northern part of Italy (🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 🍝🍝🍝🍝🍝🍝)

I have a HUUUUGE passion for Heavy Metal and as a result of that I have been playing drums for about 7 years (i kinda suck at it tho) and been writing some tracks of my own (with the aid of my PC) for about 4 years.
I also have another HUUUUUUUGE passion for anything related to technology, in particular coding.

At the moment I'm at school but in the meantime I'm studying C# and Flutter.

That's about it for myself. Wish you a good morning/afternoon/evening/night!
 
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hi mate, can't wait to impolitely steal your dogtags
 
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Hi Henri
As a tip, don't dare @Ch8nge to do anything crazy like that. He'll happily spend the whole day trying to get your dogtags. The man is obsessed with knifing people and adding to his ever-growing collection of tags.
 
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Scoot said:
Hi Henri
As a tip, don't dare @Ch8nge to do anything crazy like that. He'll happily spend the whole day trying to get your dogtags. The man is obsessed with knifing people and adding to his ever-growing collection of tags.
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I should hire you to write my biography lol nicely explained
 
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Hey Henri, welcome on our forum!

As an Italian you must have some secret tips for cooking, feel free to share some... :p

PS : blame old dinos for your VIP slot hehe
 
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Scoot said:
Hi Henri
As a tip, don't dare @Ch8nge to do anything crazy like that. He'll happily spend the whole day trying to get your dogtags. The man is obsessed with knifing people and adding to his ever-growing collection of tags.
Click to expand...

Yeah I once promised I‘d buy him VIP for a month if he knifed me and look what monster I created by doing that.

Also, you need to hand me over your family‘s Pesto recipe so I can make more Pesto.
 
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Cockaparte said:
Hey Henri, welcome on our forum!

As an Italian you must have some secret tips for cooking, feel free to share some... :p

PS : blame old dinos for your VIP slot hehe
Click to expand...

Not so secret but:

Pasta should be "al dente", just pull it out of the water a minute before the time on the packaging, e.g. 12 minutes to cook -> you take it out at 11 minutes and then combine with the sauce.

If you're using tomato sauce and you happen to finish the bottle, put some water in it and then shake it REALLY hard so the tomato on the sides won't be wasted.

Almost every packet of long pasta (spaghetti, linguine, bucatini), comes at 500g, which is exactly 4 portions. One portion of spaghetti has the same diameter of a 2€ coin.

If you're feeling fancy try to take the pasta out of the water when it's half cooked and then finish the cooking in the pan, adding a bit of the pasta's boiling water. The pasta will release the starch into the sauce, thus making it really creamy.

Don't ever. EVER. Add cream when you're cooking Linguine allo scoglio (linguine with mussels, clams and prawns). It'll only make it bitter.

Hope it helps! If y'all need help don't hesitate to ask!
 
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Akhara said:
Yeah I once promised I‘d buy him VIP for a month if he knifed me and look what monster I created by doing that.

Also, you need to hand me over your family‘s Pesto recipe so I can make more Pesto.
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My family doesn't have one but all the people from Genova have one true recipe.


Take a mortar and smash together basil, olive oil, garlic and pine nuts and you'll have pesto!
 
Absolute001 said:
Not so secret but:

Pasta should be "al dente", just pull it out of the water a minute before the time on the packaging, e.g. 12 minutes to cook -> you take it out at 11 minutes and then combine with the sauce.

If you're using tomato sauce and you happen to finish the bottle, put some water in it and then shake it REALLY hard so the tomato on the sides won't be wasted.

Almost every packet of long pasta (spaghetti, linguine, bucatini), comes at 500g, which is exactly 4 portions. One portion of spaghetti has the same diameter of a 2€ coin.

If you're feeling fancy try to take the pasta out of the water when it's half cooked and then finish the cooking in the pan, adding a bit of the pasta's boiling water. The pasta will release the starch into the sauce, thus making it really creamy.

Don't ever. EVER. Add cream when you're cooking Linguine allo scoglio (linguine with mussels, clams and prawns). It'll only make it bitter.

Hope it helps! If y'all need help don't hesitate to ask!
Click to expand...
Also : break spaghetti in 2 or 3 before adding in boiling water😉👍👍 pro tip!!! All the best chefs do the same👍👍😂
 
Is it really the case that spaghetti is al dente if you throw it against a wall and it sticks to it?
 
Hey Henri, naa i still gonna name you abs, hapoy you also found this little site of us. Always fun to play with ya on the battlefield and dang italian, do i need to say more.
 
Hello Henri

If you say nothing else on here your pasta tips will live on. My wife is a heretic when it comes to spaghetti, 1) She always complains there is too much and, 2) she eats it with a knife and fork! Also looks like I have been cooking it correct all these years. 😁

Please not a pesto recipe though. Pesto, for me, is nearly as a bad as seeing a prune. Something in pesto that really doesn't agree with me. Ingredients individually are OK.
 
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