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@germanic_wave: @Professor JACK #aestheticedits #acceleration #beautyedit #empire #historyedit

𝔊𝔢𝔯𝔪𝔞𝔫𝔦𝔠𝔚𝔞𝔳𝔢✞
𝔊𝔢𝔯𝔪𝔞𝔫𝔦𝔠𝔚𝔞𝔳𝔢✞
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Region: FR
Sunday 30 August 2026 12:24:21 GMT
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general.bongmeister.v2
General Bongmeister :
Have you read colossus by Niall Ferguson?
2026-08-30 17:08:49
9
diefestung
diefestung :
Magisch
2026-08-30 13:34:07
5
douhearthepeoplesing
Internationalist :
Nah but this time if fr trust me bro were different
2026-08-30 15:21:28
6
ossian00
ossi :
@alexandra
2026-08-30 22:13:40
0
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Three-Fungi Alfredo Rigatoni Ingredients: 0.5 lb rigatoni 2 shallots, finely chopped 1/2 cup Parmesan cheese, grated 3 tbsp olive oil 0.5 lb assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella mushrooms) 2 tbsp unsalted butter 1 clove garlic, minced 1 ½ cups heavy cream Salt & black pepper, to taste 1 1/2 tbsp Dan-O's Cheesoning seasoning For serving: 2 tbsp fresh parsley, chopped 2 tbsp Parmesan cheese, shaved or sliced Instructions: 1. Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water. 2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéing until translucent. 3. Add the sliced mushrooms and cook until they release their moisture and it evaporates. 4. Stir in the butter and minced garlic, cooking until the butter is fully melted and the garlic is fragrant. 5. Pour in the heavy cream and season with Cheesoning, salt, and black pepper. Let it simmer for about 4 minutes. 6. Add the al dente rigatoni and grated Parmesan cheese to the skillet. Toss to combine, gradually adding the reserved pasta water as needed to achieve a creamy sauce consistency. 7. Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated and heated through. 8. Serve hot, garnished with freshly chopped parsley and shavings or slices of Parmesan cheese. #danospartner #itscheesoning
Three-Fungi Alfredo Rigatoni Ingredients: 0.5 lb rigatoni 2 shallots, finely chopped 1/2 cup Parmesan cheese, grated 3 tbsp olive oil 0.5 lb assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella mushrooms) 2 tbsp unsalted butter 1 clove garlic, minced 1 ½ cups heavy cream Salt & black pepper, to taste 1 1/2 tbsp Dan-O's Cheesoning seasoning For serving: 2 tbsp fresh parsley, chopped 2 tbsp Parmesan cheese, shaved or sliced Instructions: 1. Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water. 2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéing until translucent. 3. Add the sliced mushrooms and cook until they release their moisture and it evaporates. 4. Stir in the butter and minced garlic, cooking until the butter is fully melted and the garlic is fragrant. 5. Pour in the heavy cream and season with Cheesoning, salt, and black pepper. Let it simmer for about 4 minutes. 6. Add the al dente rigatoni and grated Parmesan cheese to the skillet. Toss to combine, gradually adding the reserved pasta water as needed to achieve a creamy sauce consistency. 7. Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated and heated through. 8. Serve hot, garnished with freshly chopped parsley and shavings or slices of Parmesan cheese. #danospartner #itscheesoning
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