Yoooooooooo

Absolute001

Member
9 Sep 2021
12
39
13
18
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 (πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ• 🍝🍝🍝🍝🍝🍝)

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!
 

Scoot

I'm a noob and I'm proud!
NRU Member
19 Mar 2021
107
231
53
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.
 

Akhara

Spamcock
NRU Member
14 Feb 2021
540
759
133
27
Mannheim, Deutschland
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.

Yeah I once promised Iβ€˜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 familyβ€˜s Pesto recipe so I can make more Pesto.
 
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Absolute001

Member
9 Sep 2021
12
39
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18
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

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!
 

Absolute001

Member
9 Sep 2021
12
39
13
18
Yeah I once promised Iβ€˜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 familyβ€˜s Pesto recipe so I can make more Pesto.
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!
 

Ch8nge

Selling NRU dogtags for beer crates
NRU Member
10 Jun 2021
152
289
83
Alsace, France
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!
Also : break spaghetti in 2 or 3 before adding in boiling waterπŸ˜‰πŸ‘πŸ‘ pro tip!!! All the best chefs do the sameπŸ‘πŸ‘πŸ˜‚
 

We4re0ne

Did I hear nuke?
NRU Member
19 Jun 2019
1,161
1,675
153
Germany
Is it really the case that spaghetti is al dente if you throw it against a wall and it sticks to it?
 

glenwilson

NRU Heed
15 Mar 2012
8,115
7,163
228
63
Falkirk, United Kingdom
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.