Draya is throwing the fukk DOWN for Thanksgiving this year

[Saysumthinfunnymike]

that cac and cheese don't look too good to me.

 

[hayesc0]

Sucha sexy ass bytch and a basic ass bytch

Truthfully im not really sure how she is basic she successful she got money businesses she fine and she is willing to cook shyts on about 80 percent of women with that resume imo.

 

[NigerianDonDada]

 

[Thegospel]

At least she's trying.

You gotta cover that macaroni to seal in the moisture.

OF course she’s trying NOW

 

[Monoblock]

That shyt looks horrible. She using processed cheese for her mac and cheese? and it look dry as fukk. I love threads like this b/c it exposes so many people

This chic dont know shyt about cooking. She left her kid in the house for the weekend with no food and all of a sudden she suppose to know how to cook.. Stick to shaking and showing ass.

 

[Software]

She’s not shaking ass?

I can't cosign this, dudes talk about hos getting skills and bettering themselves and doing something besides shaking ads but when they do yall still hatin...

 

[SeveroDrgnfli]

That macaroni and cheese looks like it would cut your throat going down.

LOL exactly. People think following a recipe makes their food fire. It doesn't. Understanding the ingredients, process, and having a clear vision of the finished product are key factors in good food. Shout out to homegirl for following a recipe and trying.

She doesn't understand macaroni and cheese at all. How the fukk is the cheese on top not melted all the way? The color of the macaroni is all the way wrong. Her cheese sauce mixture ratio must have been off. She used what looks like three different cheese, pre shredded, processed, etc. I can see the bag in the photos. Rookie mistakes. Macaroni is all about the cheese combination and color. Luckily both of those things are decided by the cheese sauce and the type of cheese used. Macaroni traditionally is yellow. Cheddar is an obvious choice. Mixing cheeses to get that stringy melt take a combination of a hard and soft cheese or using a shyt ton of freshly shredded cheese.

Aint nothing wrong Stoffers frozen mac. Pop that shyt in the oven, set a timer, add some seasoning and cheese when it's done. put it under a broiler until the top is slightly brown and it's good to go. If people can't make something they should just buy it. Cooking isn't easy that's why it's a multi-billion dollar industry. The cook making the frozen shyt is a better cook than the rookie following a recipe for the first time.

Professional cooks left overs> first time cooks fresh food.

I could talk about this for hours so I'll stop.

PS her salad is overdressed like a motherfukker. LOL who the fukk overdresses a salad long before serving it. A salad with greens should be a little crisp and crunch. Light dressing, very light tossing. If the greens are overdressed and tossed too much the texture changes because the greens start to turn or cook. Ice berg lettuce is the go-to for pre-packaged salads because it stays crispy the longest. Same thing with Kale. Kale is lightweight demonic. It rejects oil based dressings. shyt runs right off. It's wild. Handling kale properly is like charming a snake. You gotta finesse it into doing what you want.

I could talk about this for hours.

 

[Malik1time]

What the fukk is this, bird food?

Get it cuz she's a bird

















I'll see my way out

 

[Monoblock]

LOL exactly. People think following a recipe makes their food fire. It doesn't. Understanding the ingredients, process, and having a clear vision of the finished product are key factors in good food. Shout out to homegirl for following a recipe and trying.

She doesn't understand macaroni and cheese at all. How the fukk is the cheese on top not melted all the way? The color of the macaroni is all the way wrong. Her cheese sauce mixture ratio must have been off. She used what looks like three different cheese, pre shredded, processed, etc. I can see the bag in the photos. Rookie mistakes. Macaroni is all about the cheese combination and color. Luckily both of those things are decided by the cheese sauce and the type of cheese used. Macaroni traditionally is yellow. Cheddar is an obvious choice. Mixing cheeses to get that stringy melt take a combination of a hard and soft cheese or using a shyt ton of freshly shredded cheese.

I could talk about this for hours so I'll stop. PS her salad is overdressed like a motherfukker. LOL who the fukk overdresses a salad long before serving it. A salad with greens should be a little crisp and crunch. Light dressing, very light tossing. If the greens are overdressed and tossed too much the texture changes because the greens start to turn or cook. Ice berg lettuce is the go-to for pre-packaged salads because it stays crispy the longest. Same thing with Kale. Kale is lightweight demonic. It rejects oil based dressings. shyt runs right off. It's wild. Handling kale properly is like charming a snake. You gotta finesse it into doing what you want.

I could talk about this for hours.

This man knows his food and understands. My family from Louisiana and Texas and real talk I stayed in the kitchen so much as a kid I eventually picked it up myself. I'm talking about dinner rolls from scratch with yeast, flour, and sugar. The way my grandmother and mother taught us back in the day. She has property and grew all of her food for the most part. None of this store bought bullshyt.

Edit:
HOLD THE fukk UP.......IS THAT TOMATOES IN GREENS SHE TRYING TO COOK IN THAT POT

 

[Xyrax]

That macaroni and cheese looks like it would cut your throat going down.

goddamn

 

[SeveroDrgnfli]

This man knows his food and understands. My family from Louisiana and Texas and real talk I stayed in the kitchen so much as a kid I eventually picked it up myself. I'm talking about dinner rolls from scratch with yeast, flour, and sugar. The way my grandmother and mother taught us back in the day. She has property and grew all of her food for the most part. None of this store bought bullshyt.

Edit:
Oh shyt I didnt even see the horrible bagged, store bought salad in a bag she tried to pass off. That shyt looks soggy as fukk

Edit edit:
HOLD THE fukk UP.......IS THAT TOMATOES IN GREENS

God bless your grandmother. She taught you well. I swear all the cooks I enjoy to work with have Southern roots or ties to Louisiana. Low key its the food that helped define American food. It's like ya'll are a lost tribe. The French, Italian, Spanish, Dutch, Mexicans etc get their credit for their contributions to fine foods. The South does not. But everybody bites ya'll. I'm a line cook and food geek. All this Mason jar, farm to table, home cooking hype started in The South. How people cook and eat can tell you where they're from because every place has their own style. It's like art, every culture does it a little different. The sum of all the parts of popular food is from The South. Aint no debate either.

It bothers me The South doesn't get props for doing food right. Ya'll are some of the GOATS at everything from meat to veggies. Sauce game is hella slept on too. The quality of meat in The South's meat quality is so high and affordable I started eating meat after visiting there. I had been a vegetarian for over 3 years at the time.

 

[duncanthetall]

She been doin it for 6 years and got the macaroni looking like that? fukk

 

[duncanthetall]

LOL exactly. People think following a recipe makes their food fire. It doesn't. Understanding the ingredients, process, and having a clear vision of the finished product are key factors in good food. Shout out to homegirl for following a recipe and trying.

She doesn't understand macaroni and cheese at all. How the fukk is the cheese on top not melted all the way? The color of the macaroni is all the way wrong. Her cheese sauce mixture ratio must have been off. She used what looks like three different cheese, pre shredded, processed, etc. I can see the bag in the photos. Rookie mistakes. Macaroni is all about the cheese combination and color. Luckily both of those things are decided by the cheese sauce and the type of cheese used. Macaroni traditionally is yellow. Cheddar is an obvious choice. Mixing cheeses to get that stringy melt take a combination of a hard and soft cheese or using a shyt ton of freshly shredded cheese.

Aint nothing wrong Stoffers frozen mac. Pop that shyt in the oven, set a timer, add some seasoning and cheese when it's done. put it under a broiler until the top is slightly brown and it's good to go. If people can't make something they should just buy it. Cooking isn't easy that's why it's a multi-billion dollar industry. The cook making the frozen shyt is a better cook than the rookie following a recipe for the first time.

Professional cooks left overs> first time cooks fresh food.

I could talk about this for hours so I'll stop.

PS her salad is overdressed like a motherfukker. LOL who the fukk overdresses a salad long before serving it. A salad with greens should be a little crisp and crunch. Light dressing, very light tossing. If the greens are overdressed and tossed too much the texture changes because the greens start to turn or cook. Ice berg lettuce is the go-to for pre-packaged salads because it stays crispy the longest. Same thing with Kale. Kale is lightweight demonic. It rejects oil based dressings. shyt runs right off. It's wild. Handling kale properly is like charming a snake. You gotta finesse it into doing what you want.

I could talk about this for hours.

I low key could read you talk about that shyt for hours homie

 

[Saysumthinfunnymike]

side note one of my brehs made mac n cheese that look damn near exact as that one time

he was like "hey y'all come over here and try this " too.

he considerably younger I didn't wanna say shyt was terrible but my reaction was probably all that was needed.

 

[Worthless Loser]

Holy fukking struggle.