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#2 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1824734
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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. |
Posts: 57,004
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#3 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $1798244
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I'd type my recipe out but my arms are heavy.
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Posts: 34,198
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#4 |
MVP
Join Date: Sep 2005
Location: Springfield, MO
Casino cash: $10008735
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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! |
Posts: 11,651
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#5 |
Damn it feels good.
Join Date: Mar 2011
Casino cash: $7547978
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I prefer thin noodles as opposed to traditional spaghetti noodles or angel hair.
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Posts: 3,305
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#6 |
Veteran
Join Date: Jun 2014
Casino cash: $10258572
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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. |
Posts: 3,378
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#7 |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
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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! |
Posts: 71,691
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#8 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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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. ![]() 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. ![]() 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. ![]() |
Posts: 35,253
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#9 | |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
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Quote:
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. |
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Posts: 71,691
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#10 |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
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I will try Victoria - Whole Foods?
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Posts: 71,691
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#11 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#12 |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
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Posts: 71,691
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#13 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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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.
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Posts: 35,253
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#14 |
NFL's #1 Ermines Fan
Join Date: Jul 2001
Location: My house
Casino cash: $2828491
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What do you guys think about baked spaghetti?
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I'm putting random letters here as a celebration of free speech: xigrakgrah misorojeq rkemeseit. |
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#15 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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