“I eat cans and stuff. I literally stuffed Tabasco inside a tuna container and just ate it out of the barrel. "—Robert Pattinson, actor
The last few months of being alone have brought me a lonely and lonely adult with an opportunity to improve my cooking. Usually, that means trying new methods and fewer attempts. It's possible no Usually it means that I read about the dreams of Cort's infamous rebel fever rising from his apartment in London and trying to reposition them in my kitchen. But when Robert Pattinson pointed out to him GQ cover story this week to make a recipe for a "fast food pasta" rubbing Piccolini Cuscino, not knowing I had no choice but to try it out.
Piccolini Cuscino means "small pillow" in Italian, and it's Pattinson's attempt to offer pasta "the same kind of fast food as burgers and pizzas." It seems he is keen to have the idea of pasta taken, claiming to have bought the idea from experts working in the restaurant industry. For now, though, he's stuck to a pool where new recordings are due Batman
- Pasta
- Sugar
- Hamburger buns
- Breadcrumbs — or, failing that, cornflakes ("I went to the store, but they didn't sell breadcrumbs. I'm like," Oh, I got them! I just get cornflakes. "Explains Patrinson)
- Simple light (for flambé purposes)
- Pre-cut sliced cheese
- Sauce ("Any sauce," explains Patinsins)
I don't have all these ingredients, but in the spirit of any good recipe set aside, I soak up a few places. I brought cheddar cheese, a teaspoon, bread (I had!), A cup of sausage, a hamburger bun and sugar, I worked.
Patinson's first step involves a pasta that keeps threads thin – and this detail may have led interviewer Zach Baron to suspect this pasta recipe could be more artistic than anything else. I'm an avid dietitian, but I don't think I've ever cooked pasta in a microwave before. Fortunately, after an online consultation, the man is on YouTube tell me what I should have always known: Pattinson was right. After 8 minutes in the microwave, the noodles were a satisfying mixture of al dente and mushy. Relying on Patinsins as an expert in her little pasta dish, I decided to stick very close to her cooking method from here on.
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I used the last piece of aluminum in my house to do what the Baron did as a "kind of flat space" for the container. The utensils are split apart, but I use all my remaining foil to feel connected to the Piccolini Cuscino.
Patinsins replaced making cornflakes of breadcrumbs that he couldn't find in the store, but I replaced him with real breadcrumbs and placed the pan on the foil. I soon realized that there was no chance for the loaves of bread to stick to the sides to form the outer layer of the pasta described by Pattinson. I pulled the crumbs out, scanned the sides of the foil, and put them back in the middle.
After the panko comes to sugar, then more cheddar cheese, and more sugar. I had no idea how to eat this thing – and that's when I realized I would trust Robert Pattinson with my life. On a sugar-cheese-crumb base I poured the sauce. The recipe calls for "any sauce." I used red sauce. It seems so.
Baron notes that Patinsins burned himself taking pasta out of the microwave; I learned from his mistakes by giving my time to cool. However, in retrospect, using frozen pasta in foil may have done much to melt the cheese layer to a good consistency. It is clear that Patinsins has tested many prototypes of Piccolini Cuscino. Anyway, I got into the pasta, and decided to get rid of the hamburger bun that I removed at the bottom of my porridge. Baron describes the following step:
(Pattinson) begins to burn the top of the bun with a big old nail. "I'm just going to get started.
"You look like you're cooking," she says.
“I'm really trying to sell this company. I do this with my product. ”
(…) Next up the product is finished: a certain amount of P, followed by C, of Piccolini Cuscino, burned on the top of a hamburger bun.
I caught the mark to carve the first "P.C." to my own bun. This shocked me. My whole kitchen smelled as if it was burning as soon as the flame struck gluten. If a burning bush showed Moses that there was a God, I was hoping that this was revealed by this burning bag. It seemed like it took a long time for a simple person to leave any mark on the bread, and even though I was very careful, it seemed that everything was about to go wrong. I put my fist down and decided, this is not a thing officer Piccolini Cuscino, I really shouldn't have marked it. I do not want to be charged with copyright infringement.
Pattinson has chosen to make a reminder of his aluminum foil boat, which is also as you would expect. I only have one pillow that completely stays on my own, so I went to the oven. (I don't want to fry the appliance that I know now to cook any noodles.) The foil-coated packet comes in at 400 degrees for 10 minutes, by Patinson's instructions, I didn't check. Its fate was no longer in my hands.
Ten minutes were finally long enough to melt the cheese to pull the breadcrumbs and (still solid) sugar grapes into their amorphous form. With limited instruction on the proper use of force, I moved the whole thing to release it from the foil tin and ate it bun-on-bottom.
The decision? Robert Pattinson is definitely into … something, but that's it something, the way I cooked it, was delicious with pain and almost sandy. Anyway, I could eat a few bites with one hand before deciding that I no longer wanted to eat it, so in the end the meal was as Patinsins promised: fast and portable, like a nail or pizza spice.
If you had the desire to make Robert Pattinson's Piccolini Cuscino his own, my advice is probably not. Clearly this meal, like other fast-food chains before it, is far more sophisticated at home cooking with very little money – or maybe its best kind is within Robert Pattinson's mind. I look forward to trying it again someday, but its version made by the staff, sometime not long ago when I can visit Los Angeles and find Pattinson's beloved pasta business expanding. It is on my list of foods that I can wait to eat if there are restaurants too. Over the top.
