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Old 01-09-2014, 12:11 PM   #61
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don't you?
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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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Old 01-09-2014, 12:29 PM   #62
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don't you?
Bless your heart! I wish.
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Old 01-11-2014, 03:16 AM   #63
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Don't forget that Italian goes way beyond red sauce/gravy. Gnocchi, risotto and carpaccio, just to mention a few.
+1. Not being a red sauce fan, I prefer gnocchi, risotto does nothing for me...I would say Italian is not one of my fall-backs, but I do love porchetta. I do enjoy watching Lydia and Maryanne.
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Old 01-11-2014, 09:57 AM   #64
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+1. Not being a red sauce fan, I prefer gnocchi, risotto does nothing for me...I would say Italian is not one of my fall-backs, but I do love porchetta. I do enjoy watching Lydia and Maryanne.
I prefer one or two large spoonfuls of red sauce on my pasta. I will go a month or two without any pasta. Then I get a hankering for some just swimming in the red gravy. When the pasta is in my bowl, I just can't do it. One or two spoonfuls is all I can put on it. Loaded with butter of course!
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Old 01-12-2014, 12:09 AM   #65
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I prefer one or two large spoonfuls of red sauce on my pasta. I will go a month or two without any pasta. Then I get a hankering for some just swimming in the red gravy. When the pasta is in my bowl, I just can't do it. One or two spoonfuls is all I can put on it. Loaded with butter of course!
I go months without eating pasta as well. I don't think I've made anything with pasta since sometime I October/early November--just not a pasta person. Wild rice, however, is another story, that I eat 2-3 times/month.
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Old 01-12-2014, 09:21 AM   #66
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This morning I was listening to a talk show on the radio and a woman called in, talking about Sicilian Ground Meat Stuffing. Who can tell me something about this?
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Old 01-12-2014, 09:38 AM   #67
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I go months without eating pasta as well. I don't think I've made anything with pasta since sometime I October/early November--just not a pasta person. Wild rice, however, is another story, that I eat 2-3 times/month.
Don't know about Rural Ottawa, but anyplace I've ever lived, wild rice is prohibitively expensive except for special occasions (I doubt that I've made it more it than a half dozen times in my life), and I know that a lot of people don't like it... to much chew compared to the rice they are used to. Down here you can't even get it. We do eat a bit of brown rice - I usually make it with sauteed onion and garlic, and use chicken or beef stock or bouillon for the liquid.

An island staple is peas and rice (made with white rice and pigeon peas), or variations like beans and rice, crab and rice, conch and rice, etc. They always use some sort of a browning agent so the rice is a rich brown color.

We also have the basic pastas readily available (macaroni, spaghetti, angel hair, shells, bowtie, penne), so pasta dishes are also common (an island form of mac 'n cheese is almost as common as peas and rice). One thing you find out living here is that typical island meals are starch heavy. Most restaurants offer all of the sides a la carte so that you aren't locked into a starchy meal if you don't want it.
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Old 01-12-2014, 09:39 AM   #68
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This morning I was listening to a talk show on the radio and a woman called in, talking about Sicilian Ground Meat Stuffing. Who can tell me something about this?
What did the woman say about it? I've found recipes for turkey stuffing, bell pepper stuffing and rice ball stuffing made with ground meat.
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Old 01-12-2014, 10:10 AM   #69
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This morning I was listening to a talk show on the radio and a woman called in, talking about Sicilian Ground Meat Stuffing. Who can tell me something about this?
If my memory serves me right, it is a meat based stuffing to go into another meat. Turkey, chicken, butterfly pork loin roast, or a beef roast, etc. The following is the closest to what I remember my girlfriend's grandmother making for the holidays and was stuffed inside the turkey. I always thought (as a child) that it was weird to use meat to stuff meat. But I do remember how delicious.

Gramma Caruso's Sicilian Stuffing Recipe : : Recipes : Food Network

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Old 01-12-2014, 12:11 PM   #70
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I love "red" marinara sauce as its the base for many delicious meals.

I am thinking of mussels in red sauce at this very moment. Sunday meatballs or pork pieces. Italian sausage. Shrimp.
You can do many things with marinara sauce.
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