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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)

What you got?
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Old 08-23-2014, 05:15 PM   #601
Mennonite Mennonite is offline
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I have never had "great" spaghetti. Every time I get it I think "This is good, but it could be better." My efforts to cook it myself have never turned out worth a damn. So I end up just using Prego or something.
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Old 08-23-2014, 05:23 PM   #602
BucEyedPea BucEyedPea is offline
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Quote:
Originally Posted by lewdog View Post
Yea, it's a national archive of research literature.

I guess all those papers I wrote in graduate school citing studies from PubMed were pretty worthless. I'll let my professors know.
Note that I said "on something like this."

Quote:
I'd love to be presented with a study that actually contradicts those facts instead of you just stating it does. I've yet to see any "contrary" facts on this subject. Clearly, something here is true.
There is and it's not just on nutrients but it was a paper given to me by my healthcare practitioner at the time, when I was using a microwave. There were even pictures of before and after chemical structure changes. She wanted me to stop using it. That was in 1996. Don't know if it's on the internet. And I am not going to get try and dig it out from some box somewhere for hours or days or argue in cooking thread.

You do it your way. I go my way on this ( not on flavor or texture). Is that okay with you?

Last edited by BucEyedPea; 08-23-2014 at 05:37 PM..
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Old 08-23-2014, 05:33 PM   #603
BucEyedPea BucEyedPea is offline
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Lew if you want some examples of mixed results on studies on nutrients regarding Microwaves there's Sisson's Daily Apple.

http://www.marksdailyapple.com/micro...#axzz3BGEBHjgj
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Old 08-23-2014, 07:58 PM   #604
cdcox cdcox is offline
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Mushroom risotto. I usually mix baby bellas and chantrells. No chantells at Fresh Market, so I tried dried morels. Probably not worth the cost, but this is a delicious dish.
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Old 08-23-2014, 08:29 PM   #605
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by cdcox View Post
Mushroom risotto. I usually mix baby bellas and chantrells. No chantells at Fresh Market, so I tried dried morels. Probably not worth the cost, but this is a delicious dish.

Looks good!
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Old 08-23-2014, 08:35 PM   #606
RobBlake RobBlake is offline
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edit

Last edited by RobBlake; 08-23-2014 at 08:43 PM..
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Old 08-23-2014, 08:42 PM   #607
RobBlake RobBlake is offline
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[IMG][/IMG]

made some pork chops.. accidentlly scooped too much beans onto my plate ha.. anyways.. chops turned out so juicy and flavorful and first time tryin stubbs bbq sauce.. love it!
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Old 08-23-2014, 09:15 PM   #608
GloucesterChief GloucesterChief is offline
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Quote:
Originally Posted by Mennonite View Post
I have never had "great" spaghetti. Every time I get it I think "This is good, but it could be better." My efforts to cook it myself have never turned out worth a damn. So I end up just using Prego or something.
Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.

Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.
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Old 08-23-2014, 09:20 PM   #609
BucEyedPea BucEyedPea is offline
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Oh boy, my Sicilian family uses sweet sausage with fennel seed and meatballs to flavor their sauce...and a touch of sugar. ( which I don't use)
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Old 08-23-2014, 09:31 PM   #610
GloucesterChief GloucesterChief is offline
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Quote:
Originally Posted by BucEyedPea View Post
Oh boy, my Sicilian family uses sweet sausage with fennel seed and meatballs to flavor their sauce...and a touch of sugar. ( which I don't use)
The idea is that the meat flavors the sauce so using Italian sausage (my family prefers hot), ground beef, crab, meatballs or squid will have each sauce taste different.

That recipe is from the area around the bay of Naples.
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Old 08-23-2014, 09:44 PM   #611
RobBlake RobBlake is offline
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spicy Italian sausage for spaghetti plus homemade red sauce... game winner
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Old 08-24-2014, 05:00 AM   #612
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by GloucesterChief View Post
Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.



Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.

You need wine. Tomatoes have alcohol-soluble flavor compounds.
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Old 08-24-2014, 05:53 AM   #613
Fire Me Boy! Fire Me Boy! is offline
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I love leftover spaghetti (anyone other than me and my brother do spaghetti sandwiches?). Bu I have something special in store for today with the leftovers from last night. You'll have to wait for it.
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Old 08-24-2014, 06:35 AM   #614
BigMeatballDave BigMeatballDave is offline
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Quote:
Originally Posted by Fried Meat Ball! View Post
I love leftover spaghetti (anyone other than me and my brother do spaghetti sandwiches?). Bu I have something special in store for today with the leftovers from last night. You'll have to wait for it.
Yes, and lasagna sandwiches too.

Haven't done it in years though.
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Old 08-24-2014, 06:37 AM   #615
Bufkin Bufkin is offline
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**** those pork chops look good. I need to stop reading this thread when the cupboard is empty.
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