Sauce.
Moderators: refs unsheep, ChickenMug
- Ruby Juice
- bigger softer russier!
- Posts: 7086
- Joined: 27 Sep 2003, 10:51
- Missin' Jimmy level: 0
Sauce.
Sauce for pasta seems to be such a controversy
The opposition to white sauce,
or sauce in a jar,
or what have you
Anyway
What do you put on your sketti?
Enclose recipes with your posts, thank you.
The opposition to white sauce,
or sauce in a jar,
or what have you
Anyway
What do you put on your sketti?
Enclose recipes with your posts, thank you.
Miss Yvonne";p="973758 wrote:
I'm not chinese, but I can't read most of this thread!
- Eviltoastman
- Part-time Demi-Mod
- Posts: 14790
- Joined: 24 Nov 2004, 18:12
- Favorite Books: .
- Missin' Jimmy level: 10
- Location: A miserable nation obsessed with the past.
- hlk
- Hopeless fan-boy
- Posts: 1015
- Joined: 21 Sep 2003, 13:56
- Missin' Jimmy level: 11
- Location: Earth
- Twitter: https://twitter.com/hlk
Puttanesca!
Olive oil, anchovy fillets, garlic, red pepper flakes, kalamata olives, capers, and crushed tomatoes simmered together, added to pasta, and topped with chopped fresh parsley.
Olive oil, anchovy fillets, garlic, red pepper flakes, kalamata olives, capers, and crushed tomatoes simmered together, added to pasta, and topped with chopped fresh parsley.
Saddam Disney wrote:Hey. Listen, I really apologize for all the things I said about you. I never met them. I think you are cute actually.
Would you please get rid of the hall of flame? Obviously anyone who was interested in it had more than ample time to read it now. I'm just really trying to foregt about that piece of shit Denise as much as possible. And I think it is pretty much juvenile keeping it up. Will you please forgive me and take it down? I'd really appreciate it. Please let me know. Thanks a lot. Happy Holidays, take care, peace!
Jimmy G.
- Eviltoastman
- Part-time Demi-Mod
- Posts: 14790
- Joined: 24 Nov 2004, 18:12
- Favorite Books: .
- Missin' Jimmy level: 10
- Location: A miserable nation obsessed with the past.
Start pasta cooking, then saute cherry tomatoes, red pepper flakes, garlic, and oregano in generous amount of olive oil. While tomatoes are sauteeing, chop fresh parsley and basil. After a few minutes, add cooked sausage, chopped basil, and chopped parsley to pan and saute 3-4 minutes more. Serve over hot spagetti, linguini, or any tubular shaped pasta with plenty of freshly grated parmesan cheese.
Sharppie is my best friend.
- Dress Barn
- cute as a crackbaby
- Posts: 11943
- Joined: 29 Sep 2003, 18:38
- Missin' Jimmy level: 0
- Don Eduardo
- OMG WTF
- Posts: 4306
- Joined: 05 Oct 2003, 22:13
- Missin' Jimmy level: 0
- Location: Diarrhea Mexicana
- Redundant Retard
- 3% gay
- Posts: 9025
- Joined: 09 May 2006, 03:03
- Missin' Jimmy level: 0
Shitloads of basil and garlic.
Olive oil
Tomatoes (cooked beyond recognition)
onion
Salt, sugar and grounded cayenne
serve with fresh basil and grated parmesan
Olive oil
Tomatoes (cooked beyond recognition)
onion
Salt, sugar and grounded cayenne
serve with fresh basil and grated parmesan
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
- Eviltoastman
- Part-time Demi-Mod
- Posts: 14790
- Joined: 24 Nov 2004, 18:12
- Favorite Books: .
- Missin' Jimmy level: 10
- Location: A miserable nation obsessed with the past.
- Redundant Retard
- 3% gay
- Posts: 9025
- Joined: 09 May 2006, 03:03
- Missin' Jimmy level: 0
I agree in general, but being a poor bastard (who lives in a backwater country) I usually can't get my hands on plenty of cheap, good, fresh basil, so usually I have to settle for the dried stuff.
Oh, and another "trick" is that I usually let the pot cook for 1 - 1/2 hours, untill most of the water have boiled out of it and the flavour gets more concentrated. But it depends on what you want to serve it to. For pasta with a large surface you probably want a slightly thinner sauce.
Oh, and another "trick" is that I usually let the pot cook for 1 - 1/2 hours, untill most of the water have boiled out of it and the flavour gets more concentrated. But it depends on what you want to serve it to. For pasta with a large surface you probably want a slightly thinner sauce.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
- Eviltoastman
- Part-time Demi-Mod
- Posts: 14790
- Joined: 24 Nov 2004, 18:12
- Favorite Books: .
- Missin' Jimmy level: 10
- Location: A miserable nation obsessed with the past.
- Redundant Retard
- 3% gay
- Posts: 9025
- Joined: 09 May 2006, 03:03
- Missin' Jimmy level: 0
Hmm.
My experience is that frying the dried herb in oil from the very beginning of the cooking process gets out more flavour. I'll try adding it later and see if that's better.
My experience is that frying the dried herb in oil from the very beginning of the cooking process gets out more flavour. I'll try adding it later and see if that's better.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
-
- ask me about my yeast infection
- Posts: 4693
- Joined: 17 Nov 2003, 11:28
- Missin' Jimmy level: 0
I don't usually cook with large amounts of oil, I add it to the sauce at the end.Nam Tsao";p="874266 wrote:Start pasta cooking, then saute cherry tomatoes, red pepper flakes, garlic, and oregano in generous amount of olive oil. While tomatoes are sauteeing, chop fresh parsley and basil. After a few minutes, add cooked sausage, chopped basil, and chopped parsley to pan and saute 3-4 minutes more. Serve over hot spagetti, linguini, or any tubular shaped pasta with plenty of freshly grated parmesan cheese.
Sausage??? You mean veggie, right?
- Eviltoastman
- Part-time Demi-Mod
- Posts: 14790
- Joined: 24 Nov 2004, 18:12
- Favorite Books: .
- Missin' Jimmy level: 10
- Location: A miserable nation obsessed with the past.