@DarkTemptress I'll leave you to it

I saw the jar of pickles come out. And I just had to know what was going on. I added in the pickle juice too. Like, what the fuck? Listen, I fucking love pickles. I am a pickle aficionado. But that that pickle juice. It's too much. No matter what you add to this now, it's just gonna taste like pickle juice. It's gonna overpower the whole dish. Oh my god. We got the big daddies rolling in. No matter what you add to this now, it's just gonna taste like pickle juice. It's gonna overpower the whole dish. That's a crime. Oh, we got the big daddies rolling in. No matter what you add to this now, it's just gonna taste like pickle juice. It's gonna overpower the whole dish. Minced garlic. I didn't even need to say anything at this point, you already know. Paprika. Which you're not even gonna be able to taste for all the pickle juice. Crushed red pepper. At least this dish has some seasoning, though it's not nearly enough. Coarse sea salt. It doesn't need it. It doesn't fucking need it. Because you've got 15 liters of pickle juice. Now that our liquid is boiling, I'm gonna add in my macaroni. And it's the gluten-free one. For no reason. And a second pass. Just because we're making a good. Nothing you're making is good. Quantity. We're gonna skip forward in the stirring because you already know. It was like 20 seconds in case anyone was wondering. Our pasta is done. And we're just gonna strain it all out. We all know it's probably gonna go downhill from here. Because the videos normally kind of tame up until the halfway point. But uh, we'll see. We're gonna add in one stick of butter. And a whole milk. We're just gonna eyeball this. This bitch shouldn't be eyeballing anything. You have lost all eyeball rights. Now I love an American cheese. Notice how it says pasteurized cheese product. That ain't cheese. I'm just gonna put in a little bit of mozzarella because we still want this to have an Italian feel to it. Everyone's Italian nonna is like, outside your house with pickle forks. Just so you know. You could have just cut them beforehand. But what do I know? With the salt and just that delicious tanginess of the pickle brine. Just really reminds me of being at the beach. She hated that. Every damn minute. She hated that. She hated that.