FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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UMM ACKSHUALLY
They're agnolotti.
Please, in your own words, could you explain why this is agnolotti and not ravioli. Because I tried to find out the difference and there seems to be a lot of overlap.
Agnolotti is made by folding a sheet of pasta over a filling, but ravioli is made by sandwiching the filling between two layers of pasta.
They are super similar, but pasta types are a weird subject as there is a different definition depending on pretty much any variation in the preparation; e.g. The only difference between something like cavatappi and cellentani is that the latter has more ridges. They both have ridges, but somehow additional ridges is enough to garner a separate definition.
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