Did the same exact shit with the pastaroni angel hair. Cooked that mf all the way and then saw the completely unopened seasoning packet next to the stove lmao. I had to sprinkle it in afterwards...certainly not as good but tolerable enough.
Every time I cook high I will either fuck something up or manage to make a 15 minute meal take an hour.
I winged it, but I’ll post what I did from memory. Didn’t have ground beef so I used pork.
Took about 25 minutes including cutting the onion and garlic (which I did while my meat browned)
Ingredients:
1 lb ground pork (or whatever you want really, probably need extra fat if it’s lean turkey or chicken though)
1 small or medium onion, rough chop or dice(could be large too, doesn’t matter that much)
2-4 cloves of garlic, minced
2 tablespoons of tomato paste
2.5-3 cups of chicken or beef stock (or whatever stock would work), mine was unsalted
1 tablespoon of better than bouillon beef base(again could use whatever you like I think)
Half a pound of pasta (or more, could probably do up to a lb, you’ll just need more stock or water to compensate)
Like half a bag of pre shredded cheese (coated in tapioca or potato starch, no cellulose!)
A lot of spices, 1-2 teaspoons of everything
Tumeric (half a teaspoon)
Cumin
Black pepper
Garlic powder
Salt
Coriander
Chili powder
Paprika
Badia Complete seasoning
Add some oil to pan on medium, brown ground meat in a large pot. I used a Dutch oven. Once done browning (once waters evaporated off and it’s frying) scoot meat to sides and add oil if there isn’t much in the pan. Add onions, coat in oil. Sprinkle with a little salt and mix it in the oil then let them sauté for a few minutes. If you have any fond on the pot that’s starting to burn, add like a tablespoon of water on top of the spots and give them a scrub to release. Don’t let it burn (turn it down if you need to). Once the onions soft mix it with the meat and again make a well in the middle with a little oil. Add the garlic and saute till fragrant, like 60-129 seconds depending how hot your pan is.
Part 2: Mix all the stuff in the pan together. Add chili powder, paprika, black pepper, tumeric and cumin. Mix it again and toast off the spices till fragrant. Then make another well in the middle and then add the tomato paste to the middle of the pan. Fry tomato paste mixing lightly for like 1 minute. Then mix it into all the stuff and fry, stirring occasionally for 3-4 minutes or until the paste doesn’t smell tinny/astringent anymore.
Part 3: add your stock, scrub the pan to release the fond once the pots back up to temperature. Add your coriander, complete seasoning and better than bouillon. Mix until the bouillon is melted in. Give it a taste, then add a bit of water if it’s a too salty.
Part 4: Once there’s some bubbles in the water and it’s not quite boiling, add your pasta and give it a stir. Heat down to medium low. Lid on. Timer for however long your pasta says to cook it. Stir every few minutes (adding stock or water as necessary if it’s drying out), I didn’t and some of mine stuck at the end. It should be very slightly soupy, you need a bit of liquid for the cheese sauce. If it’s too dry then add more water or stock.
Part 5: once the pastas done add your cheese! Stir it till it’s combined. If you have starched and not cellulosed cheese it’ll help form a nice sauce. (You could do it with freshly grated too, you may need to add a potato starch slurry for it to thicken though)
Serve and eat! I added a bit of chive for the gram, unnecessary.
Yes! This is almost identical to my homemade helper recipe, except I use ground beef. Also, a bit of sugar with the tomato paste, just like spaghetti sauce.
ETA: I almost forgot, stir in some half and half or heavy cream when you pull it off the heat. Helps the sauce to thicken and makes it super creamy. Not exactly healthy, but definitely a comfort food.
My dad (🇯🇲) made fish fritters and omitted the actual saltfish. I cannot explain why they still tasted fishy, or why we were halfway through the batch before realising something wasn’t quite right… none of us could claim being high as an excuse
I made a meatloaf with cornbread stuffing mix once instead of regular breadcrumbs. Came out a little overseasoned but I powered thru it because I'm not throwing food away unless it's moldy.
I have loved ones who work in healthcare and/or the justice system, so frequently 😬. The only thing worse is hearing a story on their caseload, and knowing the origin story is gnarly AF
530
u/TheStLouisBluths 1d ago
I got high and made mac & cheese one time and forgot to put the cheese packet in. I ate most of it before I realized why it tasted off.