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Fire Me Boy!
02-08-2018, 08:57 AM
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?

Buehler445
02-08-2018, 09:05 AM
I'm sure you'd think what we do is hot garbage (it is).

I'd be interested to know how to do better, but I'm a pretty big fan of italian sausage in the sauce.

KCUnited
02-08-2018, 09:09 AM
I'd type my recipe out but my arms are heavy.

DMAC
02-08-2018, 09:10 AM
Whatever your sauce choice....Sear the balls of meat then cook them the rest of the way in the sauce.

That's-a the way!

SuperChief
02-08-2018, 09:16 AM
I prefer thin noodles as opposed to traditional spaghetti noodles or angel hair.

Mennonite
02-08-2018, 09:17 AM
Spaghetti, like chili, is a food that I am always slightly disappointed in. Every time I eat it I can't help but think "this is good, but could be better." I've just never had truly great spaghetti.

Looking forward to seeing some recipes.

Simply Red
02-08-2018, 09:17 AM
I think you know my entry - I'm very simple with things like spaghetti and chili - I like a smooth salty/semi sweet sauce, bolognese style.

I don't think we ever have - and i'm glad you're spear-heading these talks!

Fire Me Boy!
02-08-2018, 09:32 AM
I'm not sold that what we think of as Italian-American spaghetti needs spaghetti. I'm a must-have meat sauce (beef preferably), and meat sauce is better suited to tubular pasta like rigatoni.

I don't normally make my own sauce. Sometimes I do. I really like Victoria's sauce. Quite tasty, but pretty pricey.

http://www.multivu.com/players/English/7630151-victoria-fine-foods-expansion/images/preview/a09085d9-19d6-4383-8a45-e73c36453a89.jpg

Sometimes, more often that not, I do mushrooms, too. There's a pasta carried around here imported from Italy called La Molisana that I really dig.

https://images-na.ssl-images-amazon.com/images/I/41AGZl2wwUL._SY355_.jpg

My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.

http://assets.kraftfoods.com/ecomm/kraft-recipes/product-image/640x428/880_00021000658800.jpg

Simply Red
02-08-2018, 09:35 AM
I'm not sold that what we think of as Italian-American spaghetti needs spaghetti. I'm a must-have meat sauce (beef preferably), and meat sauce is better suited to tubular pasta like rigatoni.

I don't normally make my own sauce. Sometimes I do. I really like Victoria's sauce. Quite tasty, but pretty pricey.

http://www.multivu.com/players/English/7630151-victoria-fine-foods-expansion/images/preview/a09085d9-19d6-4383-8a45-e73c36453a89.jpg

Sometimes, more often that not, I do mushrooms, too. There's a pasta carried around here imported from Italy called La Molisana that I really dig.

https://images-na.ssl-images-amazon.com/images/I/41AGZl2wwUL._SY355_.jpg

My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.

http://assets.kraftfoods.com/ecomm/kraft-recipes/product-image/640x428/880_00021000658800.jpg


I approve of the last two - don't know the first (pictured) - the kraft is quite tasty - there's nothing wrong with that. I pinch a couple sugar go's and drop it into the kraft - sure helps take a twist of biterness off the final sauce.

Simply Red
02-08-2018, 09:35 AM
I will try Victoria - Whole Foods?

Fire Me Boy!
02-08-2018, 09:49 AM
I will try Victoria - Whole Foods?

Publix, Winn Dixie. I think Walmart even carries it.

Simply Red
02-08-2018, 09:51 AM
Publix, Winn Dixie. I think Walmart even carries it.

ok got it

Fire Me Boy!
02-08-2018, 09:53 AM
I approve of the last two - don't know the first (pictured) - the kraft is quite tasty - there's nothing wrong with that. I pinch a couple sugar go's and drop it into the kraft - sure helps take a twist of biterness off the final sauce.

I'm doing a copycat version of the Kraft tonight actually. It's really hard to find here, but the copycat I found is a reasonable facsimile, plus I can control the salt and additives better.

Rain Man
02-08-2018, 10:00 AM
What do you guys think about baked spaghetti?

Fire Me Boy!
02-08-2018, 10:02 AM
What do you guys think about baked spaghetti?

.

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?

vailpass
02-08-2018, 10:05 AM
<iframe width="640" height="360" src="https://www.youtube.com/embed/jh13Xd2loto" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

eDave
02-08-2018, 10:08 AM
Cook your sauce low and slow.

I eat my spaghetti with bread, like a sandwich. Old boarding school habit since we only got one serving per meal, but all the bread you could eat.

Fire Me Boy!
02-08-2018, 10:09 AM
This is the best meatball recipe I've ever made. Makes a TON, but reheats are great, and who can resist meatball subs?

INGREDIENTS

MEATBALLS
2 ¼ cups (about 6 ounces) panko bread crumbs
1 ½ cups buttermilk (see note)
3 large eggs, lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto, chopped fine
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 ½ teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
Table salt and ground black pepper

SAUCE
3 tablespoons extra-virgin olive oil
1 ½ cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
6 tablespoons dry white wine
Table salt and ground black pepper
3 pounds spaghetti
½ cup minced fresh basil leaves
3 tablespoons minced fresh parsley leaves
Granulated sugar
Parmesan cheese, grated, for serving

INSTRUCTIONS
SERVES 12
One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk. Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4. For instructions on how to cook the pasta in less water, see Lots of Pasta, Less Water (related).

1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.

5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.

7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

Fire Me Boy!
02-08-2018, 10:09 AM
Cook your sauce low and slow.

I eat my spaghetti with bread, like a sandwich. Old boarding school habit since we only got one serving per meal, but all the bread you could eat.

I never eat fresh spaghetti as a sandwich, but leftovers are almost always sandwiches with white bread and lightly buttered.

:thumb:

Rain Man
02-08-2018, 10:31 AM
.

I reject your thesis.

Fire Me Boy!
02-08-2018, 10:38 AM
I reject your thesis.

There's something better than baked spaghetti. It's called lasagna.

TambaBerry
02-08-2018, 10:39 AM
make your own sauce in spaghetti, and for the love of god dont over cook the noodles. If the sauce doesnt stick to the noodles you did something wrong.

Fire Me Boy!
02-08-2018, 10:40 AM
make your own sauce in spaghetti, and for the love of god dont over cook the noodles. If the sauce doesnt stick to the noodles you did something wrong.

AN excellent reason for keeping 1/2 to 1 c. of starchy pasta water. Mix a little in with the sauce and pasta and the starch will help it stick.

The Franchise
02-08-2018, 10:40 AM
Just the basics. Spaghetti noodles with meat sauce.

Spaghetti bread is where the fuck it's at though. I'll eat that shit any day of the week.

TimBone
02-08-2018, 10:46 AM
I made spaghetti for my wife on our very first date. Been stuck with her ever since. Fuck spaghetti.

TimBone
02-08-2018, 10:47 AM
Also, did you guys know that filipinos put a shit ton of sugar in their spaghetti? The sauce comes out super sweet.

TambaBerry
02-08-2018, 10:50 AM
AN excellent reason for keeping 1/2 to 1 c. of starchy pasta water. Mix a little in with the sauce and pasta and the starch will help it stick.

dude i never thought about that, i usually undercook the spaghetti noodles and then finish them off in the sauce. I am going to try that though.

Fire Me Boy!
02-08-2018, 10:53 AM
dude i never thought about that, i usually undercook the spaghetti noodles and then finish them off in the sauce. I am going to try that though.

Finishing in the sauce is pro-tip, but keep the pasta water in case you need to thin the sauce a bit or need some extra cling.

Frosty
02-08-2018, 10:53 AM
I don't eat it very often but when I do it's tomato sauce with ground Italian sausage, mushrooms and sometimes zucchini and summer squash, topped with Parmesan and Mozzarella cheese. I prefer it over rice rather than noodles.

Fire Me Boy!
02-08-2018, 10:54 AM
I don't eat it very often but when I do it's tomato sauce with ground Italian sausage, mushrooms and sometimes zucchini and summer squash, topped with Parmesan and Mozzarella cheese. I prefer it over rice rather than noodles.

:eek:

vailpass
02-08-2018, 10:55 AM
I don't eat italian made by anyone who calls the gravy sauce. That is all.

Fire Me Boy!
02-08-2018, 10:57 AM
I don't eat italian made by anyone who calls the gravy sauce. That is all.

Spaghetti (what we typically think of as spaghetti anyway) isn't Italian. It's distinctly American.

Frosty
02-08-2018, 10:58 AM
:eek:

What?

vailpass
02-08-2018, 11:00 AM
Spaghetti (what we typically think of as spaghetti anyway) isn't Italian. It's distinctly American.

Not sure who you think "we" is but there are plenty who like their italian foods the italian way. Though yeah, spaghetti is an American thing too.
Anyway, great thread and I don't want to derail.

So mangiare everyone, mangiare.

ThaVirus
02-08-2018, 11:06 AM
Also, did you guys know that filipinos put a shit ton of sugar in their spaghetti? The sauce comes out super sweet.

My dad used to cut his spaghetti sauce with a noticeable amount of sugar to help prevent reflux. It always seemed to work.

TambaBerry
02-08-2018, 11:07 AM
I don't eat italian made by anyone who calls the gravy sauce. That is all.

wait im confused you're supposed to call it gravy?

Over Yonder
02-08-2018, 11:11 AM
What do you guys think about baked spaghetti?

There's something better than baked spaghetti. It's called lasagna.

I guess I have never even heard of baked spaghetti. I'm kinda weird in the fact I don't really care for spaghetti, but lasagna done correctly might be my favorite food. l love a correctly made lasagna!! Every time I tell folks that they just say dude, they are the same thing. No, they are not, and I guess I really don't know why. When the wife makes spaghetti, I just make a ham and cheese sandwich and some chips. Her and the kids love it, so I just let them have at it :thumb:

However, if I am drunk and I put about a half a container of Parmesan cheese on it, I can stomach spaghetti. I may need to look into this baked spaghetti, if it is more similar to lasagna, maybe we can all eat it :thumb:

Fire Me Boy!
02-08-2018, 11:15 AM
I guess I have never even heard of baked spaghetti. I'm kinda weird in the fact I don't really care for spaghetti, but lasagna done correctly might be my favorite food. l love a correctly made lasagna!! Every time I tell folks that they just say dude, they are the same thing. No, they are not, and I guess I really don't know why. When the wife makes spaghetti, I just make a ham and cheese sandwich and some chips. Her and the kids love it, so I just let them have at it :thumb:



However, if I am drunk and I put about a half a container of Parmesan cheese on it, I can stomach spaghetti. I may need to look into this baked spaghetti, if it is more similar to lasagna, maybe we can all eat it :thumb:



http://www.chiefsplanet.com/BB/showthread.php?t=313384

saphojunkie
02-08-2018, 11:15 AM
I'm not sold that what we think of as Italian-American spaghetti needs spaghetti. I'm a must-have meat sauce (beef preferably), and meat sauce is better suited to tubular pasta like rigatoni.

I don't normally make my own sauce. Sometimes I do. I really like Victoria's sauce. Quite tasty, but pretty pricey.

http://www.multivu.com/players/English/7630151-victoria-fine-foods-expansion/images/preview/a09085d9-19d6-4383-8a45-e73c36453a89.jpg

Sometimes, more often that not, I do mushrooms, too. There's a pasta carried around here imported from Italy called La Molisana that I really dig.

https://images-na.ssl-images-amazon.com/images/I/41AGZl2wwUL._SY355_.jpg

My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.

http://assets.kraftfoods.com/ecomm/kraft-recipes/product-image/640x428/880_00021000658800.jpg

For someone who seems to value cooking, this entire post should make you feel so much shame it overwhelms you.

saphojunkie
02-08-2018, 11:16 AM
wait im confused you're supposed to call it gravy?

No. People are fucking 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.

Fire Me Boy!
02-08-2018, 11:23 AM
For someone who seems to value cooking, this entire post should make you feel so much shame it overwhelms you.

I can see the Kraft, but **** off on the rest. Victoria's for a jarred sauce is excellent, and that dried pasta is outstanding, too. And sorry if you disagree, but rigatoni is exponentially better than spaghetti for use with meat sauce.

Fire Me Boy!
02-08-2018, 11:24 AM
No. People are ****ing clueless about Italian food.

What Americans typically think of as "spaghetti" isn't Italian.

Buehler445
02-08-2018, 11:29 AM
No. People are fucking clueless about Italian food.

That would be affirmative.

That being said, I've never had Italian food that knocked my socks off.

I was in Chicago for an audit one time and the gals I traveled with found this fucking high dollar Italian outfit everyone raved about. The pasta was meh and the Italian Sausage I bought was really fucking undercooked. I mean make me dead undercooked. It took like an hour and half to get the undercooked one so I just didn't eat it and left.

So while I do know very little about Italian food, I've had a decent shot of it and even when I go spend big money I'm not impressed. So you'll just have to forgive my ignorance in this instance.

Fire Me Boy!
02-08-2018, 11:31 AM
That would be affirmative.

That being said, I've never had Italian food that knocked my socks off.

I was in Chicago for an audit one time and the gals I traveled with found this ****ing high dollar Italian outfit everyone raved about. The pasta was meh and the Italian Sausage I bought was really ****ing undercooked. I mean make me dead undercooked. It took like an hour and half to get the undercooked one so I just didn't eat it and left.

So while I do know very little about Italian food, I've had a decent shot of it and even when I go spend big money I'm not impressed. So you'll just have to forgive my ignorance in this instance.

I can't remember the name of that place, but I went to a place in DC once that blew me away. Very pricey, but they had "pasta mamas" on the first floor making the pastas - was pretty fascinating to sit there and watch someone with a ton of experience making pasta from scratch.

Buehler445
02-08-2018, 11:35 AM
I can't remember the name of that place, but I went to a place in DC once that blew me away. Very pricey, but they had "pasta mamas" on the first floor making the pastas - was pretty fascinating to sit there and watch someone with a ton of experience making pasta from scratch.

Nice. I'm sure that's far better than the place I went. I'm trying to wrack my brain and hell if I can remember the name. I can see place inside and out and of course the raw fucking sausage is burned into my memory, but it was damn expensive. Like better than $50 for me and I didn't have wine.

There is supposed to be a decent Italian outfit in Garden that I've tried to go to a few times, but the line is always long. Maybe I'll get down there again sometime.

sedated
02-08-2018, 11:36 AM
I don't eat it very often but when I do it's tomato sauce with ground Italian sausage, mushrooms and sometimes zucchini and summer squash, topped with Parmesan and Mozzarella cheese.

I make the same exact thing but also with bell peppers (and onions/garlic/spices), and serve with rotini.

Fire Me Boy!
02-08-2018, 11:38 AM
Nice. I'm sure that's far better than the place I went. I'm trying to wrack my brain and hell if I can remember the name. I can see place inside and out and of course the raw ****ing sausage is burned into my memory, but it was damn expensive. Like better than $50 for me and I didn't have wine.

There is supposed to be a decent Italian outfit in Garden that I've tried to go to a few times, but the line is always long. Maybe I'll get down there again sometime.

Had to look the DC place up. Filomena's.

http://www.filomena.com/

vailpass
02-08-2018, 11:39 AM
No. People are ****ing clueless about Italian food. It's also not called "marinara." There's no such thing as "marinara sauce."



My grandmother's parents came over from the boot. Tell me more about Italian food.

Buehler445
02-08-2018, 11:42 AM
Had to look the DC place up. Filomena's.

http://www.filomena.com/

Nice. I have a couple buddies in DC. Hopefully I can get out there sometime soon. Not sure I can convince the wife to go there with the kiddos though.

Over Yonder
02-08-2018, 11:47 AM
http://www.chiefsplanet.com/BB/showthread.php?t=313384

Thanks for the link! Yea, that video does make it sound really similar to lasagna except no cottage cheese and not near enough shredded cheese. A good lasagna will disrupt bowl movements for a day or two! We are talking wiping out a small Wisconsin county of their cheese!! :thumb:

When the lady in the video showed that 1/2 bag of cheese, I knew it was headed south :( . We are talking 2 full bags when the wife makes it!! Of course, she does have a bigger pan so a bigger lasagna :clap:

Frosty
02-08-2018, 11:48 AM
I make the same exact thing but also with bell peppers (and onions/garlic/spices), and serve with rotini.

Yeah, forgot to mention the red bell peppers and spices. I like onion too, but it doesn't like me, so it's usually just a litte onion powder in the spices.

Frosty
02-08-2018, 11:49 AM
Thanks for the link! Yea, that video does make it sound really similar to lasagna except no cottage cheese and not near enough shredded cheese. A good lasagna will disrupt bowl movements for a day or two! We are talking wiping out a small Wisconsin county of their cheese!! :thumb:


Cottage cheese?

Hoover
02-08-2018, 11:50 AM
So in college there was a place near campus that did take out spaghetti, everything came in a one gallon white plastic pail. It was amazing. Why are there not more places like this?

http://grindersspaghettihouse.com

stumppy
02-08-2018, 11:51 AM
My ex mil (Italian) made some sauce that was fucking killer. It's been many years but I remember she would start cooking it on a Saturday afternoon and cook it all night. We'd have it for Sunday dinner. JFC it was so good. Rich, deep deep flavor. It's been over 30 yrs ago and I've not had anything close to as good since. Her mother moved to the U.S. after WWII and taught my mil how to cook right.

Over Yonder
02-08-2018, 11:55 AM
Cottage cheese?

Yea. Me and Fire Me Boy were discussing the differences between baked spaghetti and lasagna because I had never heard of baked spaghetti before.

Over Yonder
02-08-2018, 11:59 AM
My ex mil (Italian) made some sauce that was ****ing killer. It's been many years but I remember she would start cooking it on a Saturday afternoon and cook it all night. We'd have it for Sunday dinner. JFC it was so good. Rich, deep deep flavor. It's been over 30 yrs ago and I've not had anything close to as good since. Her mother moved to the U.S. after WWII and taught my mil how to cook right.

Sometimes you wish you could get rid of the ex, but keep her family don't ya!

TimBone
02-08-2018, 12:00 PM
Who knew saphojunkie was an Italian food snob?

Iowanian
02-08-2018, 12:04 PM
I'm going to make a very sophisticated dish for lunch, it comes in a package that says "ramen" and I put it in hot water for 3-4 minutes before eating it in a large mug.

Fire Me Boy!
02-08-2018, 12:04 PM
Cottage cheese?

Yea. Me and Fire Me Boy were discussing the differences between baked spaghetti and lasagna because I had never heard of baked spaghetti before.

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.

Simply Red
02-08-2018, 12:07 PM
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!

Fire Me Boy!
02-08-2018, 12:10 PM
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.

srvy
02-08-2018, 12:10 PM
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.

Frosty
02-08-2018, 12:25 PM
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.

Fire Me Boy!
02-08-2018, 12:27 PM
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/mario-batali-lasagne-bolognese-recipe-2110037

Even if you don't use the whole recipe, use the bechamel and layer in where you'd do the ricotta.

srvy
02-08-2018, 12:32 PM
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.
https://target.scene7.com/is/image/Target/12935772?wid=520&hei=520&fmt=pjpeg
https://images-na.ssl-images-amazon.com/images/I/91TO8%2Bbj--L._SY355_.jpg
https://d2lnr5mha7bycj.cloudfront.net/product-image/file/primary_4a7a86e6-6792-4791-8d3e-6577014f0c35.JPG
https://i5.walmartimages.com/asr/1c0cacf3-3b96-4bf2-8ff3-46586f1a6f1b_1.d2d58d14adbd86e7dc06a7308e214c8d.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF
https://target.scene7.com/is/image/Target/47092376?wid=520&hei=520&fmt=pjpeg

Frosty
02-08-2018, 12:33 PM
This is pretty tasty.

https://www.foodnetwork.com/recipes/mario-batali-lasagne-bolognese-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. LMAO

Fire Me Boy!
02-08-2018, 12:34 PM
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.

Frosty
02-08-2018, 12:37 PM
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.

HemiEd
02-08-2018, 12:43 PM
I don't eat italian made by anyone who calls the gravy sauce. That is all.

Bingo! Finally!:D


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.

cabletech94
02-08-2018, 12:44 PM
if it hasn't been posted yet,


THAT'S AAH SPICEY MEEEATBALL!!!!

srvy
02-08-2018, 12:51 PM
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.

sedated
02-08-2018, 01:14 PM
https://target.scene7.com/is/image/Target/12935772?wid=520&hei=520&fmt=pjpeg

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:

<img src="https://images.freshop.com/00070038307440/0303cda77ad38631f8b033e7d2bfd6d3_medium.png">

Over Yonder
02-08-2018, 01:21 PM
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 :clap: I'm not a chef, so I don't know what ingredients go into what, I just know what I like :D

DMAC
02-08-2018, 01:23 PM
No. People are fucking 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.

Fire Me Boy!
02-08-2018, 01:23 PM
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 :clap: I'm not a chef, so I don't know what ingredients go into what, I just know what I like :D

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.

Iowanian
02-08-2018, 01:28 PM
Is this thread sponsored by weight watchers or the American Diabeetus assn?

Fire Me Boy!
02-08-2018, 01:32 PM
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.


It makes perfect sense if you're not being a dick. I'm talking about spaghetti the dish, not spaghetti the pasta (which I'm pretty sure you knew). The Italian-American "spaghetti," which is typically spaghetti pasta with a tomato sauce, with or without meat.

I reject the premise that spaghetti can't have meat.

In that sense, does your spaghetti (the dish) need to have spaghetti (the pasta)? I say no. Other pastas are better suited, especially for meat sauces.

You say a lot of really good stuff here, especially about salting the water. (Though a couple handfuls is much - usually a couple tablespoons for 4 qts of water.)

You also mention basil. Important to note you don't want to cook the basil. Add it after taking it off the heat.

TimBone
02-08-2018, 01:32 PM
There are people that don't like ricotta?

MTG#10
02-08-2018, 01:32 PM
Jarred sauce is an atrocity. I make my own gravy. San Marzano tomatoes, olive oil, fresh garlic, red pepper flakes, salt, oregano, and a fresh basil sprig.

Fire Me Boy!
02-08-2018, 01:34 PM
There are people that don't like ricotta?

Some think it's gritty. I've found it's fine if you get the whole milk kind.

ChiTown
02-08-2018, 01:37 PM
Is this thread sponsored by weight watchers or the American Diabeetus assn?

https://i.pinimg.com/736x/b4/9f/b0/b49fb029fe9c607083c5d435d5314bf5--one-word-worth-it.jpg

Fire Me Boy!
02-08-2018, 01:38 PM
https://i.pinimg.com/736x/b4/9f/b0/b49fb029fe9c607083c5d435d5314bf5--one-word-worth-it.jpg

That looks horrifying and awesome at the same time.

KCUnited
02-08-2018, 01:39 PM
If pasta sauce is gravy, the fuck you call gravy then?

Fire Me Boy!
02-08-2018, 01:45 PM
If pasta sauce is gravy, the **** you call gravy then?

ROFL

Go to vail or sapho's for Thanksgiving and get a plate a mashed potatoes and ketchup!

KCUnited
02-08-2018, 01:47 PM
ROFL

Go to vail or sapho's for Thanksgiving and get a plate a mashed potatoes and ketchup!

https://i.imgur.com/BQn7f69.jpg?1

Fire Me Boy!
02-08-2018, 01:49 PM
https://i.imgur.com/BQn7f69.jpg?1

Funny story. My in-laws hosted a foreign exchange student from somewhere in Russia back in the early 2000s. He'd never before seen ketchup, and loved it. He put it on everything, including mashed potatoes and corn. He drowned his food in it.

Frosty
02-08-2018, 01:53 PM
Some think it's gritty. I've found it's fine if you get the whole milk kind.

Yeah, definitely don't get the lower fat ricotta.

Fire Me Boy!
02-08-2018, 01:59 PM
Yeah, definitely don't get the lower fat ricotta.

I've never done it, but I've heard fresh homemade ricotta is da bomb.

It's pretty easy, too.

https://www.epicurious.com/recipes/food/views/fresh-homemade-ricotta-234282

ModSocks
02-08-2018, 01:59 PM
I have a killer sauce recipe that i really only bust out when im making Lasagna. Using mostly fresh ingredients and making it entirely from scratch. It's fantastic with spaghetti too, but i rarely use it since it's about 2hrs total cook time, cooking low and slow. Best sauce i've ever had though.

Spaghetti, for my family at least, is mostly an "i'm broke and have limited time" dinner. So i usually buy the McCormick season packet, some caned tomatoes and slow cook it for about 20-30 minutes with the meat. Brown the meat with onion and garlic as per the usual and then boil the sauce with the meat.

saphojunkie
02-08-2018, 02:31 PM
It makes perfect sense if you're not being a dick. I'm talking about spaghetti the dish, not spaghetti the pasta (which I'm pretty sure you knew). The Italian-American "spaghetti," which is typically spaghetti pasta with a tomato sauce, with or without meat.

I reject the premise that spaghetti can't have meat.

Meat sauces, or ragus, typically are served with either pappardelle or rigatoni. The type of noodle really matters - it really matters.

In that sense, does your spaghetti (the dish) need to have spaghetti (the pasta)? I say no. Other pastas are better suited, especially for meat sauces.

Spaghetti is not a dish, though. It's a type of noodle used in a dish. That's like saying "brown rice" is a dish. And you prefer your "brown rice" made with jasmine rice. It just doesn't make any sense. You wouldn't say "I think BBQ beef brisket is actually better with chicken."

You say a lot of really good stuff here, especially about salting the water. (Though a couple handfuls is much - usually a couple tablespoons for 4 qts of water.)

Try some more - I promise you will be happy. It needs to taste like sea water. The #1 cure for pasta dishes is using enough salt in the water. It doesn't all go in the pasta, but to bring out the flavor of the noodle, you have to have salty water.

You also mention basil. Important to note you don't want to cook the basil. Add it after taking it off the heat.

Yup - another good reason to not use tomato sauces in jars that already have herbs cooked into them.



The Italian food we typically see - especially the canned and jarred stuff - is as Italian as a can of van de camp's baked beans is KC bbq. You wouldn't listen to someone explain that a McRib is as legitimate as a Z-man. Or, I guess if you would, then God help you.

Also, overcooking the pasta is a huge problem. And no, throwing it against the wall to see if it sticks is not the solution.

You want to take it out of the water just when it passes from hard to al dente. It will keep cooking for a minute out of the water, so the timing matters. Mushy pasta is disgusting, and you lose that texture that makes it enjoyable to eat. But too early and it's just... gross and hard.

But, it seems like the real thing here isn't "spaghetti" but rather ragu. Ragu is dope - you can make it from a ton of different proteins (beef, pork, rabbit, duck, oxtail, wild boar aka Cinghelle).

The meat sauce we make is finely soffritto - a more finely cut mirepoix. Carrot, celery, onion, a little bit of garlic, olive oil. Slow cook those all down to softness. Then, add two parts ground beef and one part ground pork, and a half portion liver. Sear those off, then add a can of PLAIN (no basil or other crappy seasoning) crushed tomatoes. Add salt and slow cook. Traditional Bolognese also has milk, but ours is Milanese, so we don't usually do it. The milk makes it that softer red color.

A rigatoni - a large, tubular pasta with grooves on the outside - is the best for this sauce, because it captures the sauce inside and out. You want to add grated parmesan at the end.

We make huge batches, because it is also the basis of lasagna, along with layers of béchamel (NOT ricotta) and parmesan cheese.

Stewie
02-08-2018, 02:31 PM
We're having spaghetti topped with leftover chili for dinner tonight. Add some sharp cheddar and it's stellar.

saphojunkie
02-08-2018, 02:38 PM
This is the one cuisine I really know about, because I go to Italy to see my family every year. They're legit amazing cooks, and they were appalled at my understanding of the cuisine ten years ago. These people make their own tortellini - thousands of them - at Christmas time. We make our own pasta, they make their own cheese and liqueurs, the extended family works in parma making prosciutto (which we hand slice at home with a deli slicer) and parmesan cheese (which we illegally import back to Milan).

Not trying to be a dick, it's just something that I know about and wish other people would realize is so easy to make right. It's so easy, and it's so much better, cheaper, and healthier. And damn delicious.

saphojunkie
02-08-2018, 02:39 PM
We're having spaghetti topped with leftover chili for dinner tonight. Add some sharp cheddar and it's stellar.

And sour cream...

Pasta Little Brioni
02-08-2018, 02:41 PM
We have

Pasta Little Brioni
02-08-2018, 02:43 PM
Lol at the pasta blowhard ROFL

Fire Me Boy!
02-08-2018, 02:46 PM
Spaghetti is not a dish, though. It's a type of noodle used in a dish.

I just disagree. I think you understand what I'm saying. Maybe not for you, but if you ask the average American if they want spaghetti, they envision spaghetti with a tomato sauce, maybe with or without meat.

With that "dish" in mind, I contend that that pasta itself doesn't matter.

With your acknowledgement that your ragu is what I think most people think of as "spaghetti," then my original statement that rigatoni is better than spaghetti stands. We agree!

Side note: When I was in the hospital a month ago, they came by for dinner orders. Offered "spaghetti." What they brought me not only had no spaghetti (it was farfalle) with some nasty ass unknown meat, cheese, and cream sauce. In no way was it spaghetti.

The 2 tablespoons of salt in water does taste like seawater. I wonder if you took your "two handfuls" and measure it how close we'd actually be here. You can't "pinch" a tablespoon, except like a 4-finger pinch.

Also, an Italian soffritto and miropoix are basically the same thing, plus parsley. Size of the dice or mince isn't the difference. A a finely minced miropoix is still miropoix.

Fire Me Boy!
02-08-2018, 02:49 PM
This is the one cuisine I really know about, because I go to Italy to see my family every year. They're legit amazing cooks, and they were appalled at my understanding of the cuisine ten years ago. These people make their own tortellini - thousands of them - at Christmas time. We make our own pasta, they make their own cheese and liqueurs, the extended family works in parma making prosciutto (which we hand slice at home with a deli slicer) and parmesan cheese (which we illegally import back to Milan).

Not trying to be a dick, it's just something that I know about and wish other people would realize is so easy to make right. It's so easy, and it's so much better, cheaper, and healthier. And damn delicious.

This is fascinating to me. I'm getting into curing meat, and on deck is a pancetta from a locally sourced belly. I'm also planning to take a half ham, cure it, and hang it for a year for homemade prosciutto.

BlackHelicopters
02-08-2018, 02:49 PM
Do you guys like baked spaghetti.

Pasta Little Brioni
02-08-2018, 02:49 PM
There are people that don't like ricotta?

Yes. Why ruin a good dish?

Fire Me Boy!
02-08-2018, 02:50 PM
Yes. Why ruin a good dish?

Have you ever tried whole milk ricotta?

Pasta Little Brioni
02-08-2018, 02:51 PM
Sweet Italian sausage....

Fire Me Boy!
02-08-2018, 02:52 PM
Sweet Italian sausage....

I think I'm making some of that next weekend, minus the fennel.

Dayze
02-08-2018, 03:32 PM
I loathe fennel seeds.
don't mind the flavoring in a sausage, but hate biting into them.

gblowfish
02-08-2018, 04:10 PM
My wife doesn't like spaghetti, but I do. I make meatballs with 80/20 beef and some italian sausage cut 2 parts beef to 1 part sausage. Add eggs, italian bread crumbs, garlic, oregano, onion powder, a little milk, squish it all up real good by hand in a mixing bowl, then roll the meatballs about the size of a ping pong ball, maybe a little smaller. Cook those in olive oil in a skillet till brown, then put them into the sauce low and slow to finish. I like Cascone's and Jasper's sauces, but Prego will do in a pinch. I'm not a spaghetti sauce snob. I like Scimeca's italian sauseeeeeege too. But my local Apple Market house italian sausage is pretty good and costs less. I'll use any spaghetti pasta, it's basically all about the same stuff. Like to have this with a Caesar salad and Texas Toast painted with garlic butter and a slice of mozzarella cheese across the top.

Fire Me Boy!
02-08-2018, 06:08 PM
Spaghetti. Or ragu. Or whatever you wanna call it.

https://uploads.tapatalk-cdn.com/20180209/9ff1dc37dbd37a27a3bd3bf035c2b3bb.jpg

Pasta Little Brioni
02-08-2018, 06:12 PM
That's spaghetti. Not sure why one would say otherwise.

DaneMcCloud
02-08-2018, 06:12 PM
Spaghetti. Or ragu. Or whatever you wanna call it.

We Sicilians call it zugo.

And I haven't seen even one recipe in this thread that's even close to the way Italians on the North End of KC or anyone in my entire family make zugo and pasta.

And no, I'm not sharing our family recipe.

:D

HemiEd
02-08-2018, 09:10 PM
Sweet Italian sausage....

With Fettuccine and a white clam sauce. :drool:

notorious
02-08-2018, 09:30 PM
That would be affirmative.

That being said, I've never had Italian food that knocked my socks off.

I was in Chicago for an audit one time and the gals I traveled with found this ****ing high dollar Italian outfit everyone raved about. The pasta was meh and the Italian Sausage I bought was really ****ing undercooked. I mean make me dead undercooked. It took like an hour and half to get the undercooked one so I just didn't eat it and left.

So while I do know very little about Italian food, I've had a decent shot of it and even when I go spend big money I'm not impressed. So you'll just have to forgive my ignorance in this instance.

I need to take you to Garrozo's in KC. There is also a place down in Southeast Kansas that serves Italian food country style. It's in the middle of fucking nowhere.

My mother is from an Italian family. I can eat Italian for every meal and be a happy man.

srvy
02-08-2018, 09:33 PM
We Sicilians call it zugo.

And I haven't seen even one recipe in this thread that's even close to the way Italians on the North End of KC or anyone in my entire family make zugo and pasta.

And no, I'm not sharing our family recipe.

:D

You mean sugo?

DaneMcCloud
02-08-2018, 09:44 PM
You mean sugo?

Oops, zugu. Freaking autocorrect.

RJ
02-08-2018, 10:14 PM
I prefer thin noodles as opposed to traditional spaghetti noodles or angel hair.

#11 Cappellini

chiefzilla1501
02-08-2018, 10:21 PM
http://newyork.seriouseats.com/2009/10/making-scarpetta-tomato-basil-spaghetti-scott-conant-scarpetta-meatpacking-district-nyce.html

This is my favorite write-up on spaghetti. Really super simple. But the butter and adding fresh garlic oil at the end is fucking outstanding.

GloucesterChief
02-08-2018, 10:22 PM
Basic tomato gravy:

-Meat of your choice: Ground beef, italian sausage, squid, or snow crab.
-If using ground beef or italian sausage add olive oil to bottom of pot. Heat and brown meat.
-Add tomato puree, water, and tomato paste in a 2-2-1 ratio.
-Add fresh pressed garlic , oregano, salt, and basil to taste.
-Bring to boil and then reduce to slow simmer. Cook for at least 45 minutes.
-If using snow crab or squid add to gravy 10 minutes before finishing simmering.
-Serve over pasta.

I prefer to user hot italian sausage, snow crab, or squid.

Sorter
02-08-2018, 10:29 PM
We Sicilians call it zugo.

And I haven't seen even one recipe in this thread that's even close to the way Italians on the North End of KC or anyone in my entire family make zugo and pasta.

And no, I'm not sharing our family recipe.

:D

The way I learned how to make it involved Roma tomatoes, onion, garlic, basil, , cayenne pepper seeds browned in olive oil, salt, and pepper for the sugo (although you can add different cheeses/milk to change color/flavor/etc).

Then you can either cook in your meat or mushrooms to add flavor.

It’s pretty simple but a fucking pain in the ass if you’re not cooking for a big group.

Sorter
02-08-2018, 10:30 PM
Oops, zugu. Freaking autocorrect.

ROFL

DaneMcCloud
02-08-2018, 10:37 PM
The way I learned how to make it involved Roma tomatoes, onion, garlic, basil, , cayenne pepper seeds browned in olive oil, salt, and pepper for the sugo (although you can add different cheeses/milk to change color/flavor/etc).

Then you can either cook in your meat or mushrooms to add flavor.

It’s pretty simple but a fucking pain in the ass if you’re not cooking for a big group.

I grew up with it. My grandmothers made ricotta (pronounced “reegotha”), arancini’s, bakes eggplant and so many more dishes.

On Christmas Eve, I’ve made it a tradition for me and my girls to make meatballs in prep for my zugu on Christmas Day. They don’t appreciate it now but they will in 20 years.

It all takes about six hours to cook but the best part, IMO, is cold meatballls for a week

:D

Rasputin
02-08-2018, 10:41 PM
My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.

http://assets.kraftfoods.com/ecomm/kraft-recipes/product-image/640x428/880_00021000658800.jpg

I eat this all the time but I add Velveeta cheese sauce. I can't do much tomatoes any more because of acid reflux witch really sucks I miss making my Spaghetti and meat sauce. I really like the Kraft Spaghetti so I'm at least not missing out completely on spaghetti.

Rasputin
02-08-2018, 10:42 PM
Fuck mushrooms. Why would anyone put fungus in their food?

DaneMcCloud
02-08-2018, 10:44 PM
Fuck mushrooms. Why would anyone put fungus in their food?

Love mushrooms, love black olives, pretty much love every veggie

Sorter
02-08-2018, 10:45 PM
Fuck mushrooms. Why would anyone put fungus in their food?

*Interrupts putting blue cheese on steak*

I have no idea.

Rasputin
02-08-2018, 10:49 PM
Love mushrooms, love black olives, pretty much love every veggie

You're one of those people. I hate those people well not really hate to each their own I guess nttawwt

DaneMcCloud
02-08-2018, 10:51 PM
You're one of those people. I hate those people well not really hate to each their own I guess nttawwt

You can hate me, bro.

It’s all good.

Baby Lee
02-08-2018, 10:55 PM
I'd type my recipe out but my arms are heavy.

Just tell us if there's any MekhiFifer?

Sorter
02-08-2018, 10:56 PM
Just tell us if there's any MekhiFifer?

Did some vomit already?

Rasputin
02-08-2018, 10:57 PM
*Interrupts putting blue cheese on steak*

I have no idea.

Blue cheese on steak? Who the fuck does that?

Baby Lee
02-08-2018, 11:11 PM
There are people that don't like ricotta?

Love ricotta. Love the dry texture, where's it's definitely cheesy, but it's not stringy like mozz or goopy like cottage.

Like it even better in manicotti then lasagna. One ricotta shell, one meat paste shell, red sauce and mozz on top and under the broiler to brown the mozz.

Baby Lee
02-08-2018, 11:15 PM
Blue cheese on steak? Who the fuck does that?

Roquefort or Gorgonzola on top of a steak is amazing.

Bleu Cheese and beef is one of my favorites, no matter what. Cheeseburger, steak, whatever.

I've even made a stroganoff with crumbled gorgonzola mixed in [and yes, mushroom].

Rasputin
02-08-2018, 11:53 PM
Roquefort or Gorgonzola on top of a steak is amazing.

Bleu Cheese and beef is one of my favorites, no matter what. Cheeseburger, steak, whatever.

I've even made a stroganoff with crumbled gorgonzola mixed in [and yes, mushroom].

Do you like the crusties that grow between your toes and put it in your food too?

Baby Lee
02-09-2018, 12:07 AM
Do you like the crusties that grow between your toes and put it in your food too?

Why? You have a recipe to share?

Rasputin
02-09-2018, 01:00 AM
Why? You have a recipe to share?

Same as any recipe with mushrooms but you substitute out the mushrooms for it. Fungus is fungus.

Buehler445
02-09-2018, 01:07 AM
Do you like the crusties that grow between your toes and put it in your food too?

Why? You have a recipe to share?

ROFL

Baby Lee
02-09-2018, 01:14 AM
Same as any recipe with mushrooms but you substitute out the mushrooms for it. Fungus is fungus.

Who cares? It's about what it tastes like when served.

The finest filet mignon started off shooting out of a cow's vagina.

Gardens grow best covered in shit.

Baby Lee
02-09-2018, 01:19 AM
http://www.multivu.com/players/English/7630151-victoria-fine-foods-expansion/images/preview/a09085d9-19d6-4383-8a45-e73c36453a89.jpg

I meant to, and initially forgot to, add my voucher for Victoria sauce.

I think I mentioned my love for it before.

It, Muir Glen and Paesana are my favorites.

https://i5.walmartimages.com/asr/91e898a5-fe9e-4b4a-90d9-6ef24c3b62b0_1.59004cb7cc7c64457e3a0c39f9943d7f.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

https://www.paesana.com/store/secure/images/products/735.png

I also like this, but I don't know how far it goes beyond St. Louis

http://cdn.straubs.com/images/large/WH3-0018_570.png

Buehler445
02-09-2018, 01:21 AM
I need to take you to Garrozo's in KC. There is also a place down in Southeast Kansas that serves Italian food country style. It's in the middle of fucking nowhere.

My mother is from an Italian family. I can eat Italian for every meal and be a happy man.

I’m game.

AssEaterChief
02-09-2018, 01:24 AM
I doctor up Classico pasta sauce with amazing results. Most of the other sauces I have tried taste really bad stock.

We prefer the Four Cheese and Roasted Garlic blends but I like most of them.

Slow cook garlic and onion into a little olive oil then add ground turkey or beef. (Never have enjoyed sausage in my spaghetti for whatever reason)

Add in some black and cayenne pepper, seasoning salt and a little sea salt.

Rigatoni or spaghetti noodles preferably.

SPchief
02-09-2018, 01:28 AM
https://i.imgur.com/BQn7f69.jpg?1

LMAO I literally just spit on my monitor

Nickhead
02-09-2018, 02:21 AM
LMAO I literally just spit on my monitor

i am not sure of the thread, but you literally broke the rule, not only that, but today i had a co worker use the word literally, literally 70 times. by the end of the day i wanted to say 'do you know how annoying it is when you use the term 'literally', literally! :D

Baby Lee
02-09-2018, 04:20 AM
i am not sure of the thread, but you literally broke the rule, not only that, but today i had a co worker use the word literally, literally 70 times. by the end of the day i wanted to say 'do you know how annoying it is when you use the term 'literally', literally! :D

Meh, people misuse 'literally' so much that they literally changed the dictionary definition.

https://www.cnn.com/2013/08/15/living/literally-definition/index.html

Further, in SPC's case, I interpreted it to mean that he meant precisely what he said when he said he spit on his monitor. I mean that is a plausible, if overexuberant, reaction to a humorous post.

saphojunkie
02-09-2018, 04:45 AM
Spaghetti. Or ragu. Or whatever you wanna call it.

https://uploads.tapatalk-cdn.com/20180209/9ff1dc37dbd37a27a3bd3bf035c2b3bb.jpg

Spaghetti (noodle) with ragu (sauce)

notorious
02-09-2018, 07:15 AM
Who cares? It's about what it tastes like when served.

The finest filet mignon started off shooting out of a cow's vagina.

Gardens grow best covered in shit.

He will be shocked when he finds out almost every vegetable and grain he eats grew out of soil mixed with steer excrement.

loochy
02-09-2018, 07:18 AM
Ramen

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSZHZp-dkffqQOF6x6vqLQ768NWn7klYlyn_JdjJkyyqwKbt-BdUw

Plus ketchup

https://i5.walmartimages.com/asr/578b0ac9-3cc6-4bb4-b00d-6d9f5e6ede46_1.46ffb066abb66aefe9f84118955a10f8.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

= profit

notorious
02-09-2018, 07:21 AM
Ramen

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSZHZp-dkffqQOF6x6vqLQ768NWn7klYlyn_JdjJkyyqwKbt-BdUw

Plus ketchup

https://i5.walmartimages.com/asr/578b0ac9-3cc6-4bb4-b00d-6d9f5e6ede46_1.46ffb066abb66aefe9f84118955a10f8.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

= profit

I mixed Ramen and Spaghetti sauce together once in a pinch and it turned out pretty good.

Fire Me Boy!
02-09-2018, 07:21 AM
Ramen

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSZHZp-dkffqQOF6x6vqLQ768NWn7klYlyn_JdjJkyyqwKbt-BdUw

Plus ketchup

https://i5.walmartimages.com/asr/578b0ac9-3cc6-4bb4-b00d-6d9f5e6ede46_1.46ffb066abb66aefe9f84118955a10f8.jpeg

= profit

Add

http://www.organicauthority.com/wp-content/uploads/2011/03/shutterstock_288297071.jpg

= Baked spaghetti

Nzoner
02-09-2018, 08:51 AM
I take small pieces of mild or hot Italian Sausage and cook it together with my ground beef and onion.Once cooked I add Italian tomato paste and sauce and diced tomatoes and mushrooms and let that simmer for a bit.I then add whatever "spaghetti sauce" I have on hand then season with salt,pepper and garlic salt,PLENTY of garlic salt as I can't stand those sweet sauces.

Pasta Little Brioni
02-09-2018, 09:12 AM
Gravy ROFL

In58men
02-09-2018, 10:05 AM
Instead of using panko bread crumbs when baking spaghetti, try goldfish.

Easy 6
02-09-2018, 10:20 AM
Gravy is a word for tomato sauce only used by Italian-Americans, its not used at all in Italy, according to several different articles I read last night

Anyone remember the Sopranos episode where they're in Italy to set up a deal with the Italian mob, and they're meeting in a restaurant with a couple mobsters?

Pauly orders macaroni with 'gravy' and neither the waiter nor the mobsters have a clue what he is talking about? When its finally made clear what he is asking for, one mobster looks at the other, knowing their American cousins arent fluent with Italian, and says... 'and you thought the Germans were classless pieces of shit'

Fire Me Boy!
02-09-2018, 10:23 AM
Spaghetti (noodle) with ragu (sauce)

Looks like spaghetti (the dish) to me. 4321

KCUnited
02-09-2018, 11:49 AM
I recently overheard someone on a Food Network show referring to cheese sauce as gravy. Claimed it was a Jersey thing. What's next, bbq sauce? This madness has to stop.

Pablo
02-09-2018, 12:18 PM
I recently overheard someone on a Food Network show referring to cheese sauce as gravy. Claimed it was a Jersey thing. What's next, bbq sauce? This madness has to stop.

I throw a little yellow gravy on my hotdogs. Dip my fries in sweet gravy rosso.

Rain Man
02-09-2018, 12:20 PM
Instead of using panko bread crumbs when baking spaghetti, try goldfish.

The cracker or the species?

Fire Me Boy!
02-09-2018, 12:23 PM
I throw a little yellow gravy on my hotdogs. Dip my fries in sweet gravy rosso.

ROFL

TimBone
02-09-2018, 01:04 PM
No. People are fucking 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.


Open your world.

In this recipe, do you add the fresh basil after cooking the sauce, or while it's still cooking?

Fire Me Boy!
02-09-2018, 01:07 PM
In this recipe, do you add the fresh basil after cooking the sauce, or while it's still cooking?



After.

TimBone
02-09-2018, 01:21 PM
After.Oh, man. I don't know, FMB. Are you qualified to answer that question? I think I'd better wait for Sapho's answer.....right?

Fire Me Boy!
02-09-2018, 01:34 PM
Oh, man. I don't know, FMB. Are you qualified to answer that question? I think I'd better wait for Sapho's answer.....right?



In Italy, they don’t call it basil. It’s called shredded green leafies. So you will want to add your shredded green leafies to your gravy at the end. Traditionally, you’d cut it with a sharpened piece of olive wood, and stir counterclockwise for 16 seconds. Not 15. Not 17.

Sassy Squatch
02-09-2018, 01:38 PM
Add

http://www.organicauthority.com/wp-content/uploads/2011/03/shutterstock_288297071.jpg

= Baked spaghetti
Did baked spaghetti kill your dog or fuck your wife?

Pablo
02-09-2018, 01:39 PM
In Italy, they don’t call it basil. It’s called shredded green leafies. So you will want to add your shredded green leafies to your gravy at the end. Traditionally, you’d cut it with a sharpened piece of olive wood, and stir counterclockwise for 16 seconds. Not 15. Not 17.

Jesus, it's basilo shreddiosioli. Get it right.

Fire Me Boy!
02-09-2018, 01:42 PM
Jesus, it's basilo shreddiosioli. Get it right.

Sorry, my Italian relatives are country bumpkins.

KCUnited
02-09-2018, 01:43 PM
https://i.imgur.com/KPnaGtZ.jpg

Fire Me Boy!
02-09-2018, 01:43 PM
Did baked spaghetti kill your dog or **** your wife?

Did you see the comment I quotes? Ramen and ketchup. Was playing off that.

TimBone
02-09-2018, 01:50 PM
Salad Gravyhttps://uploads.tapatalk-cdn.com/20180209/948d542902c50576de828df87e692e29.jpg

TimBone
02-09-2018, 01:50 PM
Sandwich Gravyhttps://uploads.tapatalk-cdn.com/20180209/ab01f611bdccd224b2b4db13aa6e30b3.jpg

TimBone
02-09-2018, 01:51 PM
Paper Gravyhttps://uploads.tapatalk-cdn.com/20180209/933ef711340e03f502f3dbae2de769d6.jpg

Sassy Squatch
02-09-2018, 01:59 PM
Did you see the comment I quotes? Ramen and ketchup. Was playing off that.
Yeah, I know. Seems like you've got a vendetta against baked spaghetti.

KCUnited
02-09-2018, 02:06 PM
https://i.imgur.com/jwfTVhx.jpg?1

TimBone
02-09-2018, 05:34 PM
I feel like my effort was pathetic now that United has come with the Photoshop.

TimBone
02-09-2018, 05:40 PM
Also, I'm definitely referring to BBQ sauce as meat gravy from this point forward.

KCUnited
02-09-2018, 06:30 PM
I feel like my effort was pathetic now that United has come with the Photoshop.

Nah I got a good chuckle at salad and sandwich gravy.

The question now is whether real Texas gravy contains beans or just meat.

TimBone
02-09-2018, 06:32 PM
Nah I got a good chuckle at salad and sandwich gravy.

The question now is whether real Texas gravy contains beans or just meat.Aww, c'mon, man. The real genius was in the paper gravy.

Sassy Squatch
02-09-2018, 06:44 PM
Aww, c'mon, man. The real genius was in the paper gravy.
Agreed. That was the best one.

prhom
02-09-2018, 06:45 PM
Oh, man. I don't know, FMB. Are you qualified to answer that question? I think I'd better wait for Sapho's answer.....right?

I think he drank a jug of car gravy somewhere around page 5. I don’t think he’s coming back.

Easy 6
02-09-2018, 06:46 PM
LMAO starting at :13 is where Paulie asks for macaroni and gravy, and the Italians call him a classless piece of shit (no subtitles here, all in Italian)

<iframe width="560" height="315" src="https://www.youtube.com/embed/X-eHk4RiIso" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

Man I miss this show sooo much

Mennonite
02-09-2018, 07:39 PM
Any thoughts on Rao's or Newman's Own?

GloucesterChief
02-09-2018, 07:55 PM
There are multiple variations of 'tomato sauce' depending where you are in Italy but canned sauce is gross. Way too sweet.

Baby Lee
02-09-2018, 08:16 PM
I think he drank a jug of car gravy somewhere around page 5. I don’t think he’s coming back.

FTR - motor oil is car gravy. Anti-freeze is car aioli.

Fire Me Boy!
02-09-2018, 08:27 PM
FTR - motor oil is car gravy. Anti-freeze is car aioli.



ROFL

prhom
02-09-2018, 09:15 PM
FTR - motor oil is car gravy. Anti-freeze is car aioli.

Lol, this thread delivers!

cabletech94
02-10-2018, 01:39 AM
I need to take you to Garrozo's in KC. There is also a place down in Southeast Kansas that serves Italian food country style. It's in the middle of ****ing nowhere.

My mother is from an Italian family. I can eat Italian for every meal and be a happy man.

would this be josie's in scammon? that place is the bomb!!! took my wife on our first date here. wise decision.
theres nothing like it. highly, highly recommend it if you are ever in the area.

listopencil
02-10-2018, 04:00 AM
Make up some beef meatballs with Italian seasonings and let them sit in the fridge over night. Next day, bake them until they have a nice crust and add them to the sauce. Hamburger browned with salt and pepper then added into the sauce. Kielbasa pan fried until it has nice sear then sliced thickly and added to the sauce. Loose pork sausage browned in a skillet with seasonings then added to the sauce. Prepare and saute (in butter) some mushrooms, garlic cloves, mixed onions, water chestnuts.

That's where you start. You can then add your favorite stuff.

banecat
02-10-2018, 05:00 AM
I just don't see why y'all waste your time in the kitchen makin' your own when there's plenty good versions in the canned goods aisle, and the frozen foods section of your local Wal-mart. They taste real good mixed together sometimes too

Buehler445
02-10-2018, 05:20 AM
FTR - motor oil is car gravy. Anti-freeze is car aioli.

ROFL fucking gold!

Pablo
02-10-2018, 07:23 AM
Make up some beef meatballs with Italian seasonings and let them sit in the fridge over night. Next day, bake them until they have a nice crust and add them to the sauce. Hamburger browned with salt and pepper then added into the sauce. Kielbasa pan fried until it has nice sear then sliced thickly and added to the sauce. Loose pork sausage browned in a skillet with seasonings then added to the sauce. Prepare and saute (in butter) some mushrooms, garlic cloves, mixed onions, water chestnuts.

That's where you start. You can then add your favorite stuff.This was my Nonna DiFracuccio's secrect ingredient as well. She always said you gotta put your nuts in the gravy.

GloucesterChief
02-10-2018, 08:19 AM
I just don't see why y'all waste your time in the kitchen makin' your own when there's plenty good versions in the canned goods aisle, and the frozen foods section of your local Wal-mart. They taste real good mixed together sometimes too

Because it is easy and cheaper.

banecat
02-10-2018, 12:20 PM
Because it is easy and cheaper.

85 cent for boyardee. 99 cent for banquet frozen pasta. That's a 1.84 and even with the high sales tax in Kansas it's less than 2.05. If ya get both. Ya can't get no sauce for less than 1.99

AssEaterChief
02-10-2018, 01:25 PM
I just don't see why y'all waste your time in the kitchen makin' your own when there's plenty good versions in the canned goods aisle, and the frozen foods section of your local Wal-mart. They taste real good mixed together sometimes too

Maybe because it's healthier and you feel a sense of pride and accomplishment making yourself an awesome meal...

How lazy and fat are you?

Pasta is one of the easier things to make….if you're that fucking lazy by all means live out of cans from Wal-mart.

Simply Red
02-10-2018, 01:38 PM
I've grown to love small-curd cottage cheese.

I'll eat it neighboring a mound of spaghetti. As far using it for Lasagna - I absolutely WILL use it before ricotta - it's versatile, I season it (as well) and layer it w/ the lasagna ingredients. It's important to mix in an egg before adding it to the casserole. It's moist and adds more of a creamy richness versus ricotta. I realize most Italians would shun away from this, that's fine. It is a tad bit more arduous to prepare and add into the casserole vs. ricotta (but well worth it!)

But yeah, that's just what I do.

I find green beans as well as cottage cheese pair nice w/ spaghetti.

Simply Red
02-10-2018, 01:44 PM
Any thoughts on Rao's or Newman's Own?

I like Newman's own a lot, never had any sauce varieties, I do like their salad dressings, also they make a nice non acidic coffee.

ptlyon
02-10-2018, 01:44 PM
I've grown to love small-curd cottage cheese.

I'll eat it neighboring a mound of spaghetti. As far using it for Lasagna - I absolutely WILL use it before ricotta - it's versatile, I season it (as well) and layer it w/ the lasagna ingredients. It's important to mix in an egg before adding it to the casserole. It's moist and adds more of a creamy richness versus ricotta. I realize most Italians would shun away from this, that's fine. It is a tad bit more arduous to prepare and add into the casserole vs. ricotta (but well worth it!)

But yeah, that's just what I do.

I find green beans as well as cottage cheese pair nice w/ spaghetti.

You are absolutely dead to me

Simply Red
02-10-2018, 01:45 PM
You are absolutely dead to me

don't knock it till you try it.

ptlyon
02-10-2018, 01:47 PM
don't knock it till you try it.

No :harumph:

Simply Red
02-10-2018, 01:49 PM
No :harumph:

it's fine. it's good though

Fire Me Boy!
02-10-2018, 02:02 PM
I like Newman's own a lot, never had any sauce varieties, I do like their salad dressings, also they make a nice non acidic coffee.



Newman’s Own Marinara is good. Don’t care for the others.

stumppy
02-10-2018, 02:10 PM
This is pretty damn good for walmart gravy. about $5

TimBone
02-10-2018, 02:35 PM
Made my own sauce today. Not bad at all. The wife and I are having spaghetti for Valentine's dinner tonight. I'm trying to do a better version of our first dinner date since we've been together 15 years ago this year.

I'll post pics (of the meal) when it's put together.

SAUTO
02-10-2018, 02:41 PM
Made my own sauce today. Not bad at all. The wife and I are having spaghetti for Valentine's dinner tonight. I'm trying to do a better version of our first dinner date since we've been together 15 years ago this year.

I'll post pics (of the meal) when it's put together.

March will be our 15th also

aturnis
02-10-2018, 02:50 PM
Homemade. Recipe requires coffee and sugar. It's the best in the world. The specifics are a family secret. Sorry folks.

KCUnited
02-10-2018, 02:55 PM
I've grown to love small-curd cottage cheese.

I'll eat it neighboring a mound of spaghetti. As far using it for Lasagna - I absolutely WILL use it before ricotta - it's versatile, I season it (as well) and layer it w/ the lasagna ingredients. It's important to mix in an egg before adding it to the casserole. It's moist and adds more of a creamy richness versus ricotta. I realize most Italians would shun away from this, that's fine. It is a tad bit more arduous to prepare and add into the casserole vs. ricotta (but well worth it!)

But yeah, that's just what I do.

I find green beans as well as cottage cheese pair nice w/ spaghetti.

I eat a tub of small curd cottage cheese a week. Solo though, I don't like it with anything else.

Easy 6
02-10-2018, 02:58 PM
I put some of this gravy on todays lunch of par boiled then fried potatoes, onions and chopped sausage

https://www.dollargeneral.com/heinz-ez-squeeze-ketchup-20-oz.html?gclid=EAIaIQobChMI_Ki_pZ6c2QIVCLbACh33zQwxEAQYASABEgI7pPD_BwE

Fire Me Boy!
02-10-2018, 03:12 PM
Made my own sauce today. Not bad at all. The wife and I are having spaghetti for Valentine's dinner tonight. I'm trying to do a better version of our first dinner date since we've been together 15 years ago this year.

I'll post pics (of the meal) when it's put together.

You really need to call it gravy tonight.

Simply Red
02-10-2018, 03:33 PM
Made my own sauce today. Not bad at all. The wife and I are having spaghetti for Valentine's dinner tonight. I'm trying to do a better version of our first dinner date since we've been together 15 years ago this year.

I'll post pics (of the meal) when it's put together.

I look forward to it.

I eat a tub of small curd cottage cheese a week. Solo though, I don't like it with anything else.

Salt and pepper? :)

KCUnited
02-10-2018, 03:50 PM
Salt and pepper? :)

I find it a bit salty already. Never thought of pepper though. My father in law mixes it with salsa and dips saltines in it. That Midwest Life.

banecat
02-10-2018, 04:08 PM
Maybe because it's healthier and you feel a sense of pride and accomplishment making yourself an awesome meal...

How lazy and fat are you?

Pasta is one of the easier things to make….if you're that ****ing lazy by all means live out of cans from Wal-mart.

You cook yourself dinner, and it gives you a sense of pride? How fucking low do you have the bar set? There's a difference between being thrifty, and being lazy. And fat? I'm not the one cooking myself pasta. I don't know anyone that eats pasta that isn't a small piece of livestock

listopencil
02-10-2018, 05:09 PM
This was my Nonna DiFracuccio's secrect ingredient as well. She always said you gotta put your nuts in the gravy.

The water chestnut is under rated.

bdj23
02-10-2018, 05:11 PM
I have a Spaghetti MRE in my closet.

Can we discuss it?

listopencil
02-10-2018, 05:11 PM
I find it a bit salty already. Never thought of pepper though. My father in law mixes it with salsa and dips saltines in it. That Midwest Life.

Try mixing cottage cheese with dill relish as a quick and easy chip dip.

Easy 6
02-10-2018, 05:11 PM
The water chestnut is under rated.

Still havent decided if you were being serious about water chestnuts, hopefully you were not...

Simply Red
02-10-2018, 05:13 PM
I have a Spaghetti MRE in my closet.

Can we discuss it?

yes! play-by-play it. Also you should watch Steve's channel - it's very interesting!

https://www.youtube.com/channel/UC2I6Et1JkidnnbWgJFiMeHA

listopencil
02-10-2018, 05:13 PM
I find it a bit salty already. Never thought of pepper though. My father in law mixes it with salsa and dips saltines in it. That Midwest Life.

I like it with black or white pepper, onion powder, garlic powder, and dill. On a bed of thinly sliced cucumber with a thick slice of dense tomato on top.

listopencil
02-10-2018, 05:14 PM
Still havent decided if you were being serious about water chestnuts, hopefully you were not...

Dead serious.

Simply Red
02-10-2018, 05:14 PM
<iframe width="560" height="315" src="https://www.youtube.com/embed/ZVOIgPrDH7E" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

listopencil
02-10-2018, 05:29 PM
Oh, and, my son had an ingrown nail on his right foot a while back. I had to take him to the doctor for a trim and they drained out some toe gravy.

bdj23
02-10-2018, 05:29 PM
yes! play-by-play it. Also you should watch Steve's channel - it's very interesting!

https://www.youtube.com/channel/UC2I6Et1JkidnnbWgJFiMeHA

I've watched every one of his videos. So damn addictive. Plus he seems like such a nice, genuine person!

Easy 6
02-10-2018, 05:34 PM
Dead serious.

In Italian food?

Dude, gross :shake:

<iframe width="560" height="315" src="https://www.youtube.com/embed/ZVOIgPrDH7E" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

That was likely awful in 69, let alone now... wouldnt have even opened it up

I bought a couple civilian made MREs at the Army surplus a couple years ago for camping, and they were not as good as the real deal at all... this was after the military stopped letting the official version be sold to civilians

Dont understand why they did that, but the surplus store owner had a few ideas about it...

Not only was the food not as good, but they didnt have all of the great accessories like water activated heater pack, tp, matches, instant coffee, Tabasco etc... they were very disappointing overall

I've went with canned goods and Mountain House freeze dried ever since

Mr. Kotter
02-10-2018, 05:38 PM
Cincinnati Style 4-way...spaghetti that is..... :drool:

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways".

Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed).
3-Way: chili, spaghetti, and cheese.
4-Way: a 3-Way plus onions or beans.
5-Way: spaghetti, chili, onions, beans and cheese.
Chili spaghetti: spaghetti with chili.

Fire Me Boy!
02-10-2018, 05:41 PM
Nasty.

Mr. Kotter
02-10-2018, 05:42 PM
Nasty.

Have you tried it? :spock:

Simply Red
02-10-2018, 05:44 PM
I've watched every one of his videos. So damn addictive. Plus he seems like such a nice, genuine person!

yes, great channel!

Fire Me Boy!
02-10-2018, 05:45 PM
Have you tried it? :spock:



Yes. Skyline. Nasty, nasty, nasty.

Mr. Kotter
02-10-2018, 05:48 PM
Yes. Skyline. Nasty, nasty, nasty.

Alrighty then.... :eek:

Simply Red
02-10-2018, 05:51 PM
Alrighty then.... :eek:

Not a fan either - but it's popular to a lot of folks.

listopencil
02-10-2018, 05:52 PM
Cincinnati Style 4-way...spaghetti that is..... :drool:

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways".

Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed).
3-Way: chili, spaghetti, and cheese.
4-Way: a 3-Way plus onions or beans.
5-Way: spaghetti, chili, onions, beans and cheese.
Chili spaghetti: spaghetti with chili.


Sounds like a great way to fuck up chili and spaghetti at the same time.

Easy 6
02-10-2018, 05:52 PM
Havent had it probably 20 years, but the last time I had Steak n Shakes chili 5 way... it got destroyed

It sounds weird, but it works somehow

Simply Red
02-10-2018, 05:52 PM
85 cent for boyardee. 99 cent for banquet frozen pasta. That's a 1.84 and even with the high sales tax in Kansas it's less than 2.05. If ya get both. Ya can't get no sauce for less than 1.99

yes but the yields are tremendously different.

Simply Red
02-10-2018, 05:53 PM
Havent had it probably 20 years, but the last time I had Steak n Shakes chili 5 way... it got destroyed

It sounds weird, but it works somehow

I'll second this.

listopencil
02-10-2018, 05:56 PM
In Italian food?

Dude, gross :shake:




It adds to the complexity of the consistency and they can be seasoned in ways that compliment the overall flavor of the dish. Just about any time I use cooked mushrooms I will also add water chestnuts if I have them on hand.

listopencil
02-10-2018, 05:58 PM
Havent had it probably 20 years, but the last time I had Steak n Shakes chili 5 way... it got destroyed

It sounds weird, but it works somehow


It's the way that the chili part is seasoned. I would have no problem with a traditional runny chili on spaghetti noodles.

Great Expectations
02-10-2018, 05:58 PM
I made this the earlier in the week and it was outstanding.

https://thisoldgal.com/pressure-cooker-spaghetti-sauce/

Simply Red
02-10-2018, 06:18 PM
I made this the earlier in the week and it was outstanding.

https://thisoldgal.com/pressure-cooker-spaghetti-sauce/

interesting

bdj23
02-10-2018, 06:21 PM
yes, great channel!

I picked up a case off of a friend for $40 and i always buy a few at gun shows.

I've only had the Buffalo Chicken and Chicken Fajitas. Both not too shabby.

I'll eat the spaghetti one next and report back with my findings

MahiMike
02-10-2018, 07:56 PM
My wife makes a great red spaghetti w/a combination of beef and italian sausage. Just right amount of spicy.

Baby Lee
02-10-2018, 07:57 PM
I find it a bit salty already. Never thought of pepper though. My father in law mixes it with salsa and dips saltines in it. That Midwest Life.

Cottage cheese makes manzanilla olives palateable.

listopencil
02-10-2018, 07:59 PM
Cottage cheese makes manzanilla olives palateable.

Are you used to West coast or East coast olives?

Great Expectations
02-10-2018, 08:05 PM
interesting

I just did one pound of the italian sausage. And put the Simon and Garfunkel seasonings in it with a few bay leaves. It was the best spaghetti sauce i can remember eating.

Mennonite
02-10-2018, 08:06 PM
I can't cook for shit. I added too much shit and didn't have enough sauce.

1 jar of Rao's 9 bucks at Publix
Fresh Mushrooms about 3 bucks
Pasta couple of bucks
Aidells chicken meatballs 5 bucks
1 lb ground round about 5 bucks


= straight into the garbage can.

I'm eating a peanut butter sandwich and a glass of white milk (aka cow gravy)

Easy 6
02-10-2018, 08:33 PM
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

I can't cook for shit. I added too much shit and didn't have enough sauce.

1 jar of Rao's 9 bucks at Publix
Fresh Mushrooms about 3 bucks
Pasta couple of bucks
Aidells chicken meatballs 5 bucks
1 lb ground round about 5 bucks


= straight into the garbage can.

I'm eating a peanut butter sandwich and a glass of white milk (aka cow gravy)

ROFL I deleted the majority of his useless snobbery, but saphos basic template above is really where you should start... add a little garlic to that onion in olive oil, add your pre-browned meat after the sauce has cooked a bit, and profit

Use canned tomato, or grab the reddest ripest tomatoes you can find at the store and crush them like a retard holding a bunny rabbit... whatever you can do

Just keep it simple at first

Simply Red
02-10-2018, 08:35 PM
I can't cook for shit. I added too much shit and didn't have enough sauce.

1 jar of Rao's 9 bucks at Publix
Fresh Mushrooms about 3 bucks
Pasta couple of bucks
Aidells chicken meatballs 5 bucks
1 lb ground round about 5 bucks


= straight into the garbage can.

I'm eating a peanut butter sandwich and a glass of white milk (aka cow gravy)

Aidells is a good product.

loochy
02-10-2018, 08:55 PM
One time I had sex in spaghetti

listopencil
02-10-2018, 09:11 PM
One time I had sex in spaghetti

Meatballs?

Simply Red
02-10-2018, 09:15 PM
<iframe width="560" height="315" src="https://www.youtube.com/embed/0V5tPbznW3I" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

TimBone
02-10-2018, 09:28 PM
Not a fan either - but it's popular to a lot of folks.Yeah, I finished up highs school in Kentucky, just south of Ohio, and lots of people there loved the skyline chili. They've got spots in Louisville, I believe. I wasn't a fan, myself.

TimBone
02-10-2018, 09:32 PM
ROFL I deleted the majority of his useless snobbery, but saphos basic template above is really where you should start... add a little garlic to that onion in olive oil, add your pre-browned meat after the sauce has cooked a bit, and profit

Use canned tomato, or grab the reddest ripest tomatoes you can find at the store and crush them like a retard holding a bunny rabbit... whatever you can do

Just keep it simple at firstYep, exactly, what I did today. Added garlic and Italian sausage to Sapho's instructions. Coupled that with FMB's suggestion of rigatoni instead of spaghetti, and it all turned out fantastic.



https://uploads.tapatalk-cdn.com/20180211/10b7cadbfddee2e45c66b6643bd4fe11.jpghttps://uploads.tapatalk-cdn.com/20180211/c98f85e6538fa3997fc94e81eac1255a.jpg

Easy 6
02-10-2018, 09:34 PM
Aidells is a good product.

Dude had me legit rolling with how bad I felt for him, he was trying to do too much too soon

Master a few single servings of simplicity, then maybe get a bit creative with meats and mushrooms etc... still laughing just thinking about his post lulz, you could feel his frustration

Figure out a sauce you like first, worry about the chicken meatballs later

TimBone
02-10-2018, 09:36 PM
That second pic is a recipe I found online. Hot Italian antipasti dip. I don't know if it's Sapho approved, but shit was boooomb.


https://www.bettycrocker.com/recipes/hot-italian-antipasti-dip/88cf9ea2-74ce-4f9d-b930-6753e9218f45#reviewDiv

Easy 6
02-10-2018, 09:36 PM
Yep, exactly, what I did today. Added garlic and Italian sausage to Sapho's instructions. Coupled that with FMB's suggestion of rigatoni instead of spaghetti, and it all turned out fantastic.



https://uploads.tapatalk-cdn.com/20180211/10b7cadbfddee2e45c66b6643bd4fe11.jpghttps://uploads.tapatalk-cdn.com/20180211/c98f85e6538fa3997fc94e81eac1255a.jpg

:clap: and the bread looks perfect

TimBone
02-10-2018, 09:37 PM
I can't cook for shit. I added too much shit and didn't have enough sauce.

1 jar of Rao's 9 bucks at Publix
Fresh Mushrooms about 3 bucks
Pasta couple of bucks
Aidells chicken meatballs 5 bucks
1 lb ground round about 5 bucks


= straight into the garbage can.

I'm eating a peanut butter sandwich and a glass of white milk (aka cow gravy)I think milk would be cereal gravy, Wouldn't it?

TimBone
02-10-2018, 09:38 PM
:clap: and the bread looks perfectFMB has it nailed with the rigatoni over spaghetti. I'll never go back.

Simply Red
02-10-2018, 09:39 PM
Good Job Tim!!

TimBone
02-10-2018, 09:48 PM
Good Job Tim!!Thanks, SR!