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Julie Send message Joined: 28 Oct 09 Posts: 34053 Credit: 18,883,157 RAC: 18 |
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anniet Send message Joined: 2 Feb 14 Posts: 7105 Credit: 1,577,368 RAC: 75 |
Thanks Sue :) |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
These things are probably bad for me, but I like them: The mind is a weird and mysterious place |
anniet Send message Joined: 2 Feb 14 Posts: 7105 Credit: 1,577,368 RAC: 75 |
These things are probably bad for me, but I like them: I wonder if they're the same as pork scratchings? |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
Pretty much. There's a lot of varieties. Some are puffed up and don't have a lot of flavor, but the brand pictured is denser, crunchier, and baconier. The mind is a weird and mysterious place |
Angela Send message Joined: 16 Oct 07 Posts: 13130 Credit: 39,854,104 RAC: 31 |
You know thats not a bad idea. My wife loves shrimp cocktails. And when I go to a Japanese steak house, I love fried shrimp. I'm actually not a huge shrimp fan, but I do know a thing or two about cooking. First off, brine the shrimp so they don't turn to rubber on your grill. Then double skewer them so they don't roll around when you flip them over. You could also put them on single skewers alternating heads and tails tightly. The key is you want the skewers to be stable and the food to not roll around when you flip the skewers with tongs. Dry the shrimp well so there is no wetness from the brine on the outside. Salt, pepper and rub w/ oil. Cook over a low-ish fire about 4 minutes on one side and 1 minute on the second side. Shrimp cook fast and they will continue to cook when you remove them from the grill so pull them off before you think they are done. Sauce them when removed from the grill. If you try to barbecue a pre-sauced shrimp it will burn instantly. |
James Sotherden Send message Joined: 16 May 99 Posts: 10436 Credit: 110,373,059 RAC: 54 |
Thanks Angela. [/quote] Old James |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3327 Credit: 4,746,812 RAC: 1 |
I made the best spaghetti sauce that I've ever tasted! I can say that because I didn't make it "from scratch," exactly. If I had, I wouldn't brag about it. I started by browning up about a pound of "mild" Italian sausage (the loose stuff, not the stuff shaped like sausages). To that I added two jars of Newman's Own Marinara and two cans of "Italian style" chopped tomatoes (with garlic, basil, and oregano). (I added two jars/cans because I wanted to make a lot of sauce that lasted a long time.) It was fast, easy, and very thick, and oh so good! I normally would make my spaghetti sauce with ground beef, but on a whim I picked up the Italian sausage, instead. What a great decision. I'll never use ground beef again. ~Sue~ |
anniet Send message Joined: 2 Feb 14 Posts: 7105 Credit: 1,577,368 RAC: 75 |
I made the best spaghetti sauce that I've ever tasted! I can say Two of my son's favourite foods rolled into one!! Suzie! I sense some adoration coming your way... :) |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65745 Credit: 55,293,173 RAC: 49 |
My Mom would make some very good split pea soup, turns out She bought some dried split peas and then bought ingredients that were listed on the bag of split peas, cause there was a recipe on how to make the soup there and that's how My Mom made that type of soup. She also liked Campbells condensed soups, since one just needed to add water, though milk could be added to their tomato soup instead. Now as to spaghetti, I can and do make a big batch from time to time, but then I inherited some pans, two of which are great for spaghetti or even stew, though I prefer to buy Prego/Hunts spaghetti sauces, Hunts is in cans, Prego is in jars. I do use ground chuck in 1lb packages per batch, that minus any packaging gets cooked in the microwave for 5-10 mins in a corning ware ceramic baking dish with a glass lid and since I'd already chopped that up, once cooked they need to be drained in a colander, then added to the cooked spaghetti before the sauce is added. It's a simple dish to make. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3327 Credit: 4,746,812 RAC: 1 |
My Mom would make some very good split pea soup, turns out She bought some dried split peas and then bought ingredients that were listed on the bag of split peas, cause there was a recipe on how to make the soup there and that's how My Mom made that type of soup. She also liked Campbells condensed soups, since one just needed to add water, though milk could be added to their tomato soup instead. I'm not real fond of the spaghetti sauce that comes in jars. To me it tastes like it was made for kids, and some of them do have added sugar. I started buying the stuff in the jars but checking to see that they didn't have any sugar. When the store stopped selling my favorite brand, I went to marinara sauce, instead. Again, I made sure it had no extra sugar. Nothing against sugar. I just don't want it in my spaghetti sauce. I added the canned tomatoes to thin it out a little bit, and to give it some chunkiness. I added the sausage because there isn't any real meat in the jar stuff. (Although some say "with meat," it's difficult to actually identify any meat.) Nothing wrong with your recipe, zoom. I was just particularly happy with the taste of this batch! Try the Italian sausage next time and see if you don't like that even more. In my case it was cheaper than the ground beef I was going to buy. ~Sue~ |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65745 Credit: 55,293,173 RAC: 49 |
My Mom would make some very good split pea soup, turns out She bought some dried split peas and then bought ingredients that were listed on the bag of split peas, cause there was a recipe on how to make the soup there and that's how My Mom made that type of soup. She also liked Campbells condensed soups, since one just needed to add water, though milk could be added to their tomato soup instead. I like Prego, since it is lower in calories than the other sauces that are available to Me, I'm not interested in making a sauce from scratch, if I were to do that I'd need a better pan for that(most of mine are too old and heavily used), tomato paste and a few spices that are listed online, this one does use sugar, but one can experiment I'd think. So I'll buy Prego, it's better than the rest and I don't eat pasta all the time, most of the time it's veggies(carrots, cauliflower and broccoli) and fishsticks. Prego Sauce (copy cat) The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
I agree about the sugar in most pre-made spaghetti sauces. I have to admit, though, I bought a $1 jar from Target today. It fit the budget and my mom thought it was great because I "made" something(spaghetti and meatballs) for her. ;~} The mind is a weird and mysterious place |
kittyman Send message Joined: 9 Jul 00 Posts: 51468 Credit: 1,018,363,574 RAC: 1,004 |
I have tried most sauces out there....as my favorite staple meal is spaghetti. My current standby is Francesco Rinaldi. Meat flavored. Although as pointed out earlier, finding the meat in it is a fruitless search...LOL. I am quite liberal with olive oil, and my favorite addition is a good large can of mushrooms. Just yummy. I have been through a few different generations of noodles as well. I am most happy with Barilla Linguine Fini. Not regular linguine...it is too stout and does not cook up as nicely. I don't cook my noodles to mush. They call that 'al dente'...to the tooth. "Freedom is just Chaos, with better lighting." Alan Dean Foster |
Angela Send message Joined: 16 Oct 07 Posts: 13130 Credit: 39,854,104 RAC: 31 |
Well Mr. Sattler, since you managed to slip an unsubstantiated and offensive political jab into the Raccoon thread, I may as well come over to this thread and inform readers that your favorite pasta, Barilla, is on the boycott list in our home due to political reasons. |
Julie Send message Joined: 28 Oct 09 Posts: 34053 Credit: 18,883,157 RAC: 18 |
Ahem *cough* My spaghetti is supposed to be the best in the world! (according to my lovely and very smart daughters:)) I'd love to share my recipe with you guys:) 4 persons Ingredients: - 200g bacon (in cubes) - 250g minced meat - 3 tablespoons of olive oil - 3 shallots - 8 garlic bulbs - 1 small tin of tomato concentrate - ketchup - 1 small glass of red wine - 5 fresh basilicum leaves - pinch of salt - pinch of pepper - pinch of cayenne pepper - pinch of Provence spices - 3 leaves of bay laurel - 2 cans of peeled tomatoes Heat up the olive oil together with the shallots (shredded), the garlic, the bacon and the minced meat. Let it bake until the meat is fully baked. Add the red wine and let it rescind in the meat. After 5 minutes of stewing, add the spices (not the basilicum) and the tomato concentrate. Let it stew for 5 more minutes on medium heat. Add the peeled tomatoes and 1 tblspoon of ketchup. You might want to cut up the tomatoes if you bought them whole. Add the basilicum in the end. Let it stew for 10 more minutes on low heat until the spaghetti is cooked. Enjoy! rOZZ Music Pictures |
Byron Leigh Hatch @ team Carl Sagan Send message Joined: 5 Jul 99 Posts: 4548 Credit: 35,667,570 RAC: 4 |
hhmmm ... sounds good Julie :) |
Mike Send message Joined: 17 Feb 01 Posts: 34258 Credit: 79,922,639 RAC: 80 |
hhmmm ... sounds good Julie :) +100 I guess i`ll try that. With each crime and every kindness we birth our future. |
anniet Send message Joined: 2 Feb 14 Posts: 7105 Credit: 1,577,368 RAC: 75 |
hhmmm ... sounds good Julie :) + 200 Nice variation Julie!!! Will try that one after Suzie's sausage one :) @Gordon - awwwwwww - cooking for your mom :) bet you're really enjoying being able to do that for her!! :) |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3327 Credit: 4,746,812 RAC: 1 |
Well Mr. Sattler, since you managed to slip an unsubstantiated and offensive political jab into the Raccoon thread, I may as well come over to this thread and inform readers that your favorite pasta, Barilla, is on the boycott list in our home due to political reasons. I didn't know about this. Thanks for the heads-up. ~Sue~ |
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