>>14524993It's actually shockingly easy to make taste good. The secret is frying the ketchup along with the other condiments. Makes it taste incredible and not cheap at all.
Back in East Germany they got this down to an art since the shelf-stability of Ketchup and its western flair made it an incredibly popular ingredient, though there you'd often cook flour (like what you'd do for a gumbo base) to a blonde colour before adding ketchup and tomato paste at a 3:1 ratio.
The origins of Napolitan lie in US occupying forces putting spaghetti onto their pasta and an ingenious chef in one of the last remaining hotels looking into ways to make this rather disgusting combo into something genuinely good-tasting, which later turned it into a popular comfort food the country over while they rebuilt and made do.
They generally pre-cooked their pasta to the more familiar consistency of udon noodles, stored them (rinsed) sprinkled with oil and warmed them up in the sauce, in keeping with noodle stand traditions.
It's quite fascinating what shortages make people come up with.
>>14525040We're not alive at all my dude.
>>14524964>Is Mori going to be okay for the collab?She'll get a bit of ice cream, stretch and get right back into it.
