Spagheti sauce recommendations?

by **Jack Straw** » Sat Aug 07, 2004 4:30 pm

Don't feel so bad. B+ is also a strain of cubensis.

by **Lysander** » Fri Aug 06, 2004 6:44 pm

B+ wrote:your an ass..

This is news?

B+ wrote:that is all..

Well, obviously not, as therfe is more to the post. As that was a weak barb, I would like to point out that this is the first time I have ever spoken to a sencient alphanumeric character. So, how's that gig working out for you?

b+ wrote:oh yeah and no more sauce for you

So does that mean that I get any? Pweeease?

by **B++++** » Fri Aug 06, 2004 9:32 am

Captain TIMELINESS wrote:
B+, August 6 wrote:
Jack Straw, July 14 wrote:Marcie makes the best damn sauce I have ever had the honor to sample.

Of course, she only seems to post when her tit size is called into question.
your an ass.. that is all.. oh yeah and no more sauce for you
B+? I'm sorry, dear, but more than three weeks? No, that's a "D-", I'm afraid.

Captain Timeliness

whateva.. sorry i dont sit on the internet all day long every day.. and it was suppossed to be a joke.. i was making fun of myself for having a small chest and trying to say i'm a large B.. carry on!!!!

by **Confused Bra Merchant** » Fri Aug 06, 2004 8:54 am

B+ wrote:
Jack Straw wrote:tit size
that is all

B+? The fuck? Is it a B-cup or a C-cup? I can't sell you a "B+" bra.

Confused Bra Merchant

by **Captain TIMELINESS** » Fri Aug 06, 2004 8:52 am

B+, August 6 wrote:
Jack Straw, July 14 wrote:Marcie makes the best damn sauce I have ever had the honor to sample.

Of course, she only seems to post when her tit size is called into question.
your an ass.. that is all.. oh yeah and no more sauce for you

B+? I'm sorry, dear, but more than three weeks? No, that's a "D-", I'm afraid.

Captain Timeliness

by **Grammar Grader** » Fri Aug 06, 2004 8:49 am

B+ wrote:your an ass.. that is all.. oh yeah and no more sauce for you

B+? B+, my fat ass.

Grammar Grader

by B+ » Fri Aug 06, 2004 8:46 am

Jack Straw wrote:Marcie makes the best damn sauce I have ever had the honor to sample.

Of course, she only seems to post when her tit size is called into question.

your an ass.. that is all.. oh yeah and no more sauce for you

by **Lysander** » Wed Jul 14, 2004 7:51 pm

Pretty sure it's a 14-OZ can--so, yeah. Thanks on that!

by **pinback** » Wed Jul 14, 2004 7:15 pm

How much "tomato sauce" do you have?

If 14 oz: Substitute it for the tomato puree.
If 28 oz: Substitute it for both, realizing you won't have delectable chunks of tomato in your sauce.

In either case, the major thing to alter is your use of salt. Rather than adding a bunch of salt in with the tomatoes, don't add any until you taste it, because the "sauce" is already likely loaded up with salt already.

Also consider taking it easier on the vinegar/wine and sugar (since the sauce probably has some acid added to it at the factory). Again, tasting is key.

by **Lysander** » Wed Jul 14, 2004 6:34 pm

...Okay, question.

At the beginning of the week, I in preparation for the spagheti bought a can of tomato sauce. Not spagheti sauce, but boring, plain ol' tomato sauce, with intent to add my own stuff to it to make it my own. I'd really like to use it up so that I don't leave this place with a bunch of groceries idon't use--so, what alterations would be made t this fine, fine recipe of yours if I used it? Would it just go in place of both tomato cans? Or is there more "tweaking" to be done, in this case?

by **pinback** » Wed Jul 14, 2004 2:15 pm

Brown the meat in the pan *first*, then (if necessary) drain off the excess fat before adding onions/garlic/etc. Then proceed normally.

The REAL correct way would be to brown the meat, set it aside, then clean out the pan and start anew with the garlic/onions, then add the meat back in when you add the tomatos and remaining ingredients. The theory here being that without all that meat in the way, the onions/garlic/whatever will fry better. At least, I think that's what the theory is.

If there's a LOT of meat, then you probably do want to do this in any case.

by **Lysander** » Wed Jul 14, 2004 2:03 pm

Confirmed date of spagheti creation: tomorrow!

Also, I am planning (I forgot to mention this earlier because I am stupid) on making this a meat sauce. So--what, just add some hamburger at sme point? When would be a good time to do this in the preparation?

by **Jack Straw** » Tue Jul 13, 2004 9:44 am

Marcie makes the best damn sauce I have ever had the honor to sample.

Of course, she only seems to post when her tit size is called into question.

by **pinback** » Mon Jul 12, 2004 2:18 pm

FYI: My experience with this is that by the time the sauce is ready, the mushrooms are barely perceptible (because the tomatos and herbs are so very rich and flavorful.) I reserve mushrooms for use in white sauces.

White sauces are a lot faster to make. Here's an example:

Sautee some garlic and mushrooms in a pan with some evoo. Add 1/2 cup white wine and allow to boil off. Add 1/2 cup heavy cream. Add cooked pasta to pan. Mix in 1/4 to 1/2 cup grated parmesan (until sauce has reached the consistency you want. Bam. Creamy mushroom white sauce.

Just an example.

by **Lysander** » Mon Jul 12, 2004 2:12 pm

This is excellent. Excellent, I say! Excellent! "This is excellent!"--Lysander Thank you, Benjamin "pinhead" Parrish!

by **pinback** » Mon Jul 12, 2004 1:18 pm

Easy, Yet Hardcore Marinara Sauce
-----------------------------------

2 tbsp extra virgin olive oil
4-6 cloves garlic, minced.
1 medium onion, diced fine.
1 14 oz can tomato puree.
1 14 oz can diced tomato.
1 tbsp sugar.
1 tbsp salt.
1 tsp black pepper.
1/2 tsp crushed red pepper (optional).
2 tbsp balsamic vinegar OR 1/2 cup red wine.
1 tbsp dried oregano/marjoram.
1 tbsp dried basil.

- Saute onion in oil over medium heat.

- When onion begins to sweat, add garlic, saute until garlic is aromatic and onions are turning gold.

- Add tomatoes (with juice from cans), sugar, salt, pepper, red pepper, and vinegar/wine.

- Bring to simmer and simmer, covered, for 1/2 hour.

- Add dried herbs, simmer another 1/2, or until sauce has reached the consistency you want.

Bingo.

If you want mushrooms, add them to the saute at the beginning.

by **Ice Cream Jonsey** » Mon Jul 12, 2004 1:13 pm

Lysander wrote:Good morning, Jolt Country dot.com phpBB (2) forum viewers! Continuing in the "things certain people should never ever do for their own safety and everyone elses," I am doing some hardcore (well, hardcore for me, at least) cooking!

This is excellent! I bid you welcome into the Exciting and New Chef Array!

And I am quite certain that at some point I will be making spagheti, and for that I will be making my own sauce, because buying canned sauce is cheap and just lacks the true satisfaction (TM) of a sauce you made yourself!

Ha-ha, indeed, my friend! In-deed!

Getting spaghetti down is a great first step. I applaud your efforts. Get that down, and everything else just becomes spices and timers.

So! I request... recommendations! What'sa good base, and what're some good things to put into it?

Can someone please help out, here? I've made spaghetti only infrequently, and do not have custom sauces to recommend. How would the rest of you handle this? I buy jarred sauce because it turns me on to buy and keep things in jars -- sauces, jams, preserves, fruit flies and women.

Currently, I am planning to start with tomato sauce, and add garlic and onions, as well as probably a few other sundry spices I annot remember at this point which have long names. Oh, and mushrooms. So! Any other ideas?

Make sure that you don't get your mushrooms from a guy named "Clash" unless you'd like to start seeing colors that the rest of us can't.

Except Ben.

Because he -- ah, fergettit.

by **Lysander** » Mon Jul 12, 2004 12:40 pm

Good morning, Jolt Country dot.com phpBB (2) forum viewers! Continuing in the "things certain people should never ever do for their own safety and everyone elses," I am doing some hardcore (well, hardcore for me, at least) cooking! And I am quite certain that at some point I will be making spagheti, and for that I will be making my own sauce, because buying canned sauce is cheap and just lacks the true satisfaction (TM) of a sauce you made yourself! So! I request... recommendations! What'sa good base, and what're some good things to put into it? Currently, I am planning to start with tomato sauce, and add garlic and onions, as well as probably a few other sundry spices I annot remember at this point which have long names. Oh, and mushrooms. So! Any other ideas?

Spagheti sauce recommendations?

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Spagheti sauce recommendations?