THANKS GUYS!!!!!
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Topic: THANKS GUYS!!!!!
Posted By: AUTOMAG
Subject: THANKS GUYS!!!!!
Date Posted: 16 Mar 2008 at 8:50pm
I got so wrapped up in reading this forum that I forgot that I had spaghetti sauce on the stove!!!! Man did it splatter. Got to get it clean before the wife gets home from the office!!!
------------- "This is the 44 Magnum Auto Mag and holds a 300 grain cartridge and if properly used it can remove the fingerprints"!!! |
Replies:
Posted By: Gerry
Date Posted: 16 Mar 2008 at 9:57pm
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John
That is what simmer is for :{]!
Gerry
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Posted By: jw4570
Date Posted: 16 Mar 2008 at 10:03pm
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John,
what's your recipe. My Italian firend gave me a No.10 can of tomatoes and said I should amke some spaghetti sauce with it. I dont' have a clue!!!
However, I will set the timer for 10 minutes to prevent the splash.
JW
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Posted By: AUTOMAG
Date Posted: 16 Mar 2008 at 10:13pm
Jason, I just use two cans of tomato sauce and one can of tomato paste and then add a dash of garlic salt, garlic powder,onion salt, onion powder, oregano and a dash of sugar!!! Heat on low for a couple of hours and there you have it!!!!! Went to Olive Garden last night so I do not know why I made spaghetti for lunch today!!!! Actually I like the salad the best At Olive Garden!!! ------------- "This is the 44 Magnum Auto Mag and holds a 300 grain cartridge and if properly used it can remove the fingerprints"!!! |
Posted By: AUTOMAG
Date Posted: 16 Mar 2008 at 10:24pm
By the way Jason and Gerry, I am making my favorite for dinner tonight!!!!! Beanie weenie!!!! No one else will eat it so that leaves more for me!!!!
------------- "This is the 44 Magnum Auto Mag and holds a 300 grain cartridge and if properly used it can remove the fingerprints"!!! |
Posted By: Auto Mag
Date Posted: 16 Mar 2008 at 10:31pm
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You forgot the black pepper, red pepper flakes, ground red pepper, oh ya and the chili powder (just a dash)
Toss in a pound of cooked ground beef (NOT lean) and pour onto a bed of tri-color rotini and your good to go.
If your livin large, garlic gread makes a great side!
As for me, its all about the beef and Bbq sauce!!!
LOL - enjoy!
GH
 ------------- Who was that masked man,,, |
Posted By: Gerry
Date Posted: 16 Mar 2008 at 10:41pm
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I think one of my coronary arteries started to clog just looking at it ;{].
Whatever keeps the tummy full!
By the way the salad and breadstick are the best part of Olive Garden.
Gerry
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Posted By: Ginsaw
Date Posted: 16 Mar 2008 at 11:16pm
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Speaking of spaghetti, did you guys ever see GoodFellas? They were always cooking, even in jail. Remember? Pauly had his system for slicing the garlic real thin with a razor so it would liquify in a little oil. And they had the 3 kinds of meat in the sauce. Can you remember which one they said really gave it the flavor?
Some memorable lines - "don't forget to stir the Marinaro" and "you're a funny guy".
When we do spaghetti it's usually lots of home canned backyard tomato sauce, plenty fresh chopped garlic (I like to be able to taste the individual bits), vension burger mixed with Italian sausage, home grown bell peppers, back yard oregano and thyme, sweet Vidalia onions, two baskets of fresh mushrooms (put in at the last), 2 cups wine (only the kind you can drink, never the other kind) and a few secret ingredients (like lots of those little fastfood things of catchup and some Bulls-Eye BBQ sauce and a shot of Louisana hot sauce).
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Posted By: jw4570
Date Posted: 16 Mar 2008 at 11:59pm
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Ginsaw, Venison is good point, I used to make chili and spaghetti sauce from my venison burger all the time (no fat added to my burger, upon request). I thought it was good, no complaints from anyone who ate it (many didn't know). I didn't like venison hamburgers (too dry unless cut 50/50 with really fatty beef for me), so I just had mine ground and used it as above.Of course, I just used cheap Ragu back in those days (and I still think it's good!).
I use regular shredded cheddar cheese on my spaghetti at home, anyone else do this? It's really good, you ought to try it!
JW
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Posted By: curmudgeon
Date Posted: 18 Mar 2008 at 12:45am
| Has to be garlic cloves, garlic powder just doesn't get it. Takes simmering all day for a good meat sauce.. |
Posted By: Rick
Date Posted: 18 Mar 2008 at 1:07am
| Good Fellas is a great movie. I need to see the uncut version. |
Posted By: Ginsaw
Date Posted: 18 Mar 2008 at 10:07pm
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Grated cheese on top is a must. We use an Italian cheese for spaghetti and save the cheddar for topping chili. Agreed on garlic gloves, instead of garlic powder. The powder overpowers it and gloves just taste better. There are a couple ways to do the garlic, one with smashing it under a knife blade which is faster. But I prefer chopping it.
I like to do the onions and peppers rough cut, so you can see and taste better what goes into it. I prefer red bell peppers to green - they seem to taste better. Also I like to cook it slowly like Curmudgeon said, way down before serving to concentrate the flavors.
The big question is what kind of wine to cook into it and serve with it. I prefer German wines and usually go with a Riesling and use it too in the cooking. It comes from the store cold, so before putting it in the sauce I let it warm up.
The Ragu idea is good but I probably like Prego a little better. When in a hurry just start with a bottle of it then add a few things.
Don't forget the meatballs, but I won't go into that here.
The music was part of what really made GoodFellas.
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Posted By: AUTOMAG
Date Posted: 18 Mar 2008 at 10:10pm
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Guys, my parents were both Italian. I can remember my mother spending all day making her sauce and even making and rolling out her own dough and cutting out the spaghetti what ever kind she was making that day!! Those were the good days my friends!!!!
------------- "This is the 44 Magnum Auto Mag and holds a 300 grain cartridge and if properly used it can remove the fingerprints"!!! |