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Old 02-08-2018, 08:57 AM  
Fire Me Boy! Fire Me Boy! is offline
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How have we not talked about spaghetti before?

I'm not talking about that baked spaghetti bullshit. Real spaghetti. Does it HAVE to be spaghetti to be American spaghetti? Favorite pasta brand? No meat, ground meat, meatballs? Mushrooms? Do you have a favorite jarred sauce?
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Old 02-08-2018, 12:10 PM   #61
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Originally Posted by Simply Red View Post
I will be unable to contribute today much until COB. If I'm not back tonight - I'll certainly bump this tomorrow - I have some exciting insight toward this discussion!
Such a tease.
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Old 02-08-2018, 12:10 PM   #62
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Originally Posted by TimBone View Post
Also, did you guys know that filipinos put a shit ton of sugar in their spaghetti? The sauce comes out super sweet.
Thats how my wife does it also and of course at ton of garlic in everything. I like garlic but not like a filipino.
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Old 02-08-2018, 12:25 PM   #63
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Originally Posted by Fire Me Boy! View Post
Cottage cheese isn't normal. I know it's used occasionally when folks don't like ricotta. My grandma used to use it. Personally, best is a nice bechamel, IMO.
Yeah, ricotta >>> cottage cheese in lasagna. Better flavor and much better texture. I haven't tried bechamel.
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Old 02-08-2018, 12:27 PM   #64
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Originally Posted by Frosty View Post
Yeah, ricotta >>> cottage cheese in lasagna. Better flavor and much better texture. I haven't tried bechamel.
This is pretty tasty.

https://www.foodnetwork.com/recipes/...recipe-2110037

Even if you don't use the whole recipe, use the bechamel and layer in where you'd do the ricotta.
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Old 02-08-2018, 12:32 PM   #65
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Kraft makes boxed spaghetti holy hell where have I been. Everything is in the box? If so this is news I can use.

My quick spaghetti is these below.




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Old 02-08-2018, 12:33 PM   #66
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Originally Posted by Fire Me Boy! View Post
This is pretty tasty.

https://www.foodnetwork.com/recipes/...recipe-2110037

Even if you don't use the whole recipe, use the bechamel and layer in where you'd do the ricotta.
LOL. I'm a dumbass. I thought bechamel was some kind of exotic cheese, not a white sauce.
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Old 02-08-2018, 12:34 PM   #67
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Originally Posted by srvy View Post
Kraft makes boxed spaghetti holy hell where have I been. Everything is in the box? If so this is news I can use.
Pasta, powdered spice mix, and parmesan.

The pasta is the worst pasta ever. Replace it with decent pasta.
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Old 02-08-2018, 12:37 PM   #68
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The McCormick pack with tomato paste and water mixed with hamburger is how my mom made spaghetti when I was growing up (still does, actually). It's probably why I never developed a taste for it.
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Old 02-08-2018, 12:43 PM   #69
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Originally Posted by vailpass View Post
I don't eat italian made by anyone who calls the gravy sauce. That is all.
Bingo! Finally!


In our house when raising kids, Spaghetti was a pretty reasonable way to feed everybody without breaking the bank.

Brown some lean ground beef, shrooms, onions, garlic and some bell pepper, add your favorite jar of gravy, you let it simmer for however long you have until time to feed.

I hate that real thin pasta, angel hair. Probably the only kind of pasta that I don't just love. Could live off it for years, and my daughters will tell you we pretty much did.

Now, for the last year and half, I have almost eliminated complex carbs. Everything is whole grain or whole wheat.

No enriched pasta , no white bread, no potatoes, etc.

You ever eat that whole wheat spaghetti?

You gotta really be hungry for pasta to eat that crap.

It is not a regular on our menu anymore but losing the weight has made it worth it.
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Old 02-08-2018, 12:44 PM   #70
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THAT'S AAH SPICEY MEEEATBALL!!!!
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Old 02-08-2018, 12:51 PM   #71
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Originally Posted by Frosty View Post
The McCormick pack with tomato paste and water mixed with hamburger is how my mom made spaghetti when I was growing up (still does, actually). It's probably why I never developed a taste for it.
Yeah my mom was same. I am old enough to remember spaghetti sauce before Ragu and jars. Seems it was either powder or can or scratch.
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Old 02-08-2018, 01:14 PM   #72
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Originally Posted by srvy View Post
I've been told to avoid tomato products that come in cans. The acid will leach out the chemicals.

When I'm going for a premade sauce (mostly to use as a starter), I go with this:

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Old 02-08-2018, 01:21 PM   #73
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Originally Posted by Fire Me Boy! View Post
Cottage cheese isn't normal. I know it's used occasionally when folks don't like ricotta. My grandma used to use it. Personally, best is a nice bechamel, IMO.
Really? That shows how little I know. I don't think I have ever had this ricotta you mention, but I'm not sure. A handful of times, the wife has bought those pre packaged lasagnas you get and just throw in the oven, they might of been made with this ricotta, dunno. But the wife uses cottage cheese, and it's wonderful I'm not a chef, so I don't know what ingredients go into what, I just know what I like
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Old 02-08-2018, 01:23 PM   #74
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No. People are ****ing clueless about Italian food. It's also not called "marinara." There's no such thing as "marinara sauce."

It's called "sugo di pomodoro." Which literally means "sauce of tomato."

This is how you cook tomato sauce.

Cut white onion.
Put them in low heat olive oil
add tomatoes
add fresh basil
season with salt

That's it. That's the whole sauce. There's no meat. No meat balls. No sausage or peppers or oregano or shrimp or breaded chicken or anything else that makes it disgusting.

Additionally, "spaghetti" is a type of pasta, thicker than linguine. When you say you don't think spaghetti has to have... well... spaghetti noodles, it makes no sense. It is not synonymous with pasta.

But the biggest thing you likely do wrong - that almost every "italian" restaurant not run by an actual Italian chef does wrong - is that YOU DON'T SALT THE WATER. YOU HAVE TO PUT SALT IN THE PASTA WATER.

How much salt? Two handfuls. The water pasta cooks in should taste like the ocean. Pasta - even spaghetti - has actual flavor to it. When you just cook it in plain water, it's bland and gross. So, you add a bunch of shit to it to make it marginally interesting. The entire concept of italian food is based on simple recipes using few ingredients. If you add 20 things to the sauce, you're missing the entire point of why the food is good, inexpensive, and delicious.

There are other recipes for spaghetti noodles, like clam sauce (red or white), mussels, carbonara (the best), or Spaghetti alla Norma (southern recipe using eggplant).

throw away your jars of sauce.
Keep your polpette (meatballs) separate from your pasta.
Salt your water.

Open your world.

You seem pleasant.
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Old 02-08-2018, 01:23 PM   #75
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Originally Posted by Over Yonder View Post
Really? That shows how little I know. I don't think I have ever had this ricotta you mention, but I'm not sure. A handful of times, the wife has bought those pre packaged lasagnas you get and just throw in the oven, they might of been made with this ricotta, dunno. But the wife uses cottage cheese, and it's wonderful I'm not a chef, so I don't know what ingredients go into what, I just know what I like
If you like it, that's all that matters. The Stouffer's frozen uses ricotta, I think.

My grandma always used cottage cheese. I didn't know I could love lasagna until I had it with ricotta or bechamel.
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