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View Poll Results: How do you eat spaghetti? Are you a
Slurper 2 4.55%
Twirler - no spoon 31 70.45%
Twirler with spoon 6 13.64%
Cut it up with knife or fork 5 11.36%
Voters: 44. You may not vote on this poll

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Old 07-20-2012, 05:08 PM   #51
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I can give you the ingredients, but not the recipe as I add a little, then let it cook in, and taste it. I do this with all of the ingrediants until it tastes right. Here's what goes in:

12 oz. diced tomatoes
12 oz. tomato puree
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
Fresh oregano, chiffonade
Fresh basil, chiffonade
crushed rosemary
fresh thyme, chiffonade
browned ground beef, or diced chicken

Heat the tomato ingredients in a pot over medium heat. Sweat the onion and add to the sauce. Add herbs and garlic. Stir, cover, and simmer for thirty minutes. Add meat. let cook another thirty minutes, no more. Adjust the herbs until it tastes great to you. Remove from the heat and cool in an ice bath. Refrigerate overnight to let the flavors distribute themselves evenly through the sauce. Reheat and serve with pasta.

I don't simmer mine for hours as my stove isn't up to the task without scorching the sauce. Also, I find that the meat becomes mushy that way. Refrigerating overnight is a gentler way to mature the sauce to perfection, IMHO.

I guess I add about a tsp. of each herb to start, and then end up adding a bit more oregano, and more basil (the most pronounced flavor in the sauce, but not by much). I want to be able to taste all of the ingredients in balance with each other, and use only a little salt, so as to let the fresh tomato flavor shine through. The thyme is essential, but must not sing too loudly. It accentuates, as does the rosemary. The stars are oregano, basil, and tomato. A little EVOO to dress the sauce is good as well, or a little truffle oil to finish it.

On occasion, I'll add a little fennel, or taragon, and black pepper, just to change things up, but only occasionally. That's how I make it.

Seeeeeeeya; Chief Longwind of the North
HMMMMMMM How do you chiffonade fresh thyme? Those little suckers go flying when I skin them off the stems.

My grandpa had to have meatballs and sauce with raisins and pine nuts in them served with homemade ravioli with sugar added to the cheese filling at least once every other month. Thats the way his mama made it. My mom would make it 2X a year and I HATED it. LOL
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Old 07-20-2012, 05:19 PM   #52
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Twirler - No spoon.

However....
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All bets are off on Girls Night Out.
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Old 07-20-2012, 05:57 PM   #53
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Great photo
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Old 07-21-2012, 11:22 AM   #54
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Originally Posted by msmofet View Post
HMMMMMMM How do you chiffonade fresh thyme? Those little suckers go flying when I skin them off the stems.

My grandpa had to have meatballs and sauce with raisins and pine nuts in them served with homemade ravioli with sugar added to the cheese filling at least once every other month. Thats the way his mama made it. My mom would make it 2X a year and I HATED it. LOL
Ok, and you can't chiffonade rosemary either. I got carried away in the little time I had to type in the list. I mince the thyme and rosemarry. No one likes little pine needles in their marinara, now do they.

Seeeeeeya; Chief Lognwind of the North
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Old 07-21-2012, 01:56 PM   #55
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Ok, and you can't chiffonade rosemary either. I got carried away in the little time I had to type in the list. I mince the thyme and rosemarry. No one likes little pine needles in their marinara, now do they.

Seeeeeeya; Chief Lognwind of the North
Little pine needles (fresh rosemary) are bad enough. But those horrible little sticks (dry rosemary) that poke your gums are really awful.

When I use dry rosemary I make it into a powder with my mortar and pestle.
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Old 07-21-2012, 04:18 PM   #56
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Little pine needles (fresh rosemary) are bad enough. But those horrible little sticks (dry rosemary) that poke your gums are really awful.

When I use dry rosemary I make it into a powder with my mortar and pestle.
I put fresh rosemary, sage and thyme in my mini chopper and pulse a couple times and it is perfect for mix in my soft butter for under bird skin or whatever.
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Old 07-21-2012, 04:41 PM   #57
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Quote:
Originally Posted by msmofet View Post
I put fresh rosemary, sage and thyme in my mini chopper and pulse a couple times and it is perfect for mix in my soft butter for under bird skin or whatever.
Mini chopppers are great for that kind of thing, but not good enough, I.M.O., for dry rosemary.
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Old 07-21-2012, 04:44 PM   #58
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Mini chopppers are great for that kind of thing, but not good enough, I.M.O., for dry rosemary.
NOPE I don't use much dry rosemary because of that.
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Old 08-07-2012, 07:38 PM   #59
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Originally Posted by Steve Kroll View Post
Same here. Fork only twirler.
Seconded
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