Food Fights

Sugar or no sugar in tomato sauce for pasta?

Sugar, like raisins ruins everything.

I do not put sugar in tomato sauce.

The DL Food Fighters I most want to punch in the face, though, are the ones who insist upon typing "veggies" instead of "vegetables," no matter how many times we let them know "veggies" is simply unacceptable, and that all they are doing when they type it is marking themselves as members of the moron class, not to be taken seriously in any issue related to food.

I’ll eat/swallow anything you put in front of my face. That said, hot sauce/peppers don’t belong in every Caribbean meal! Leave that to the Continental Latin Americans.

For decades, I was Team Hellman's.

Now, backstabbing, treacherous bitch that I am, I've jumped on the fence, become Switzerland, between the Forces of Hellman's and the Forces of Duke's.

Duke's seduced me. It really is lightly creamier and richer than Hellman's, but, I'm open to a rapprochement with Hellman's, if they'll have me.

And the other thing about condiments like mustart, ketchup and mayonaise. They add sugar to the big commercial brands. Dukes on the other hand does not add sugar to mayo.

you have to go out of your way to find sugar free condiments.

I love yellow mustard on a hot dog and some other things, but I can't stand that spicy brown mustard.

Lasagna! American vs true Italian.

"Lasagn[bold]e[/bold]" is true Italian, r7.

I heartily agree with OP regarding raisins.

Here's one of my favorite youtubers. She debunks cooking videos

Stop adding frozen peas in your white-sauce pasta dishes. It adds nothing.

American cheese tastes and melts better than cheddar on sandwiches & burgers.

r5, now that you mention it, I do enjoy the slightly saltier flavor that Duke's has over Hellman's.

I don’t understand the love for duck. It’s just fatty pork.

No sugar in tomator sauce. I do however add red wine to my pasta sauce. Raisins,,,,,blech. No thanks.

R14 And the fat is what makes is so profoundly delicious.

I hate quinoa, and I hate kale, and I hate cauliflower "rice" or "pizza crusts".

Spiralized vegetables taste like shit as a substitute for pasta.

No, you don't need to salt your pasta water. It really makes no difference.

Dumping scrambled eggs into a Ziploc bag along with some cheese, vegetables and meats, then submerging it in boiling water is not an "omelette".

3/4 of a WW for r17. No salt in pasta water!?! INDEED!

Sriracha sauce is entirely over-rated.

Dark brown french fries isn't a sign they were cooked in "seasoned" oil, it's a sign the restaurant is too cheap to change the oil in their fryers. They're cooking your fries in rancid oil with a bunch of dark brown sludge and sediment in the bottom of the fryer.

I agree R17. I hate the spaghetti squash subbing for pasta along with mashed cauliflower for potatoes. Just eat the real thing people. If you want a sweet eat something with sugar and not chemical laden artificial sweeteners and if you want dairy use full fat and real butter. All that "low fat" shit tastes like shit.

Raisins, like pineapple bits, are fantastic on their own. Combined with anything else, they are as bad raping puppies in front of Jesus.

And it’s full of shitty chemicals r20. Eating less of a real sweet made with real ingredients is better for you than chemical laden crap.

Also raisins should be banned by the Geneva Convention.

We got a delivery at work one day from a new cupcake place that had opened up around the corner. Along with the regular cupcakes they had one that were "keto". They tasted dry and flavorless. Sorry, but you need butter and fat for pastries. I don't care for cupcakes from bakeries though. Towers of pretty looking icing. I'd prefer a moist cake with a thin film of icing.

I don't even need the cake to be "moist," r23, which is kind of an artificial construct. I like my cakes to be made of flour, butter, sugar, eggs, flavorings, and leavening, most combinations of which result in a drier cake than Americans typically prefer. But like you, I scrape inch-high frosting right back onto the plate.

R17 You clearly need this, and need it badly

DRAIN YOUR FUCKING PASTA, YOU WHORES!

I prefer Coke Zero to wine with my dinner.

[quote] Along with the regular cupcakes they had one that were "keto". They tasted dry and flavorless. Sorry, but you need butter and fat for pastries.

Keto allows butter and fat. It restricts sugar and flour (and carbs in general.)

[quote]I hate the spaghetti squash subbing for pasta along with mashed cauliflower for potatoes.

I actually adore both of those vegetables, but they just are good substitutes for pasta.

All I know is it tasted like shit R28.

R27 just made an angel cry.

Velveeta is a good substitute for blue cheese in Rochefort dressing.

North Americans should try more dishes with plantains, both green and ripe.

I don’t understand plantains at all.

r10, that dry bitch is hilarious!

Plantains are eaten down here in the South, at least parts with large Hispanic populations.

Plantains are a great source of calories for manual labor people.

That VOICE, r10. No can do.

she's just a typical aussie sheila, mate!

Well, she can sheila your mate, aussie!

I like raisins in oatmeal cookies, oatmeal, and in sweet potato casserole. For the casserole, you soak them in sweet sherry until they bloat up like little blimps and then they add some value. I would say currants are even worse because they’re even smaller and harder.

R41, smaller and harder than a bad girl’s dream?

Fried plantains are DELICIOUS!!

I love this Durkee spread on my sandwiches! Does anyone here use this stuff?

I’ll put raisins in almost anything, though I once read there was raisin-hate here. I’d put them in raisin pudding; raisin bread; morning cereal; with bananas in particular but with any other fruit. If you put them in yogurt and let them sit for just a little while, they re-hydrate. Hard to go wrong. What else?

I thought chocolate and cheddar would go together, but they do not. Just so you know.

If any of you find a raisin send it to R45, he'll eat anything.

Breakfast Sausage Lasagne

I do, r44.

Thanks, R47!

[quote] Raisins ruin everything.

OP, I'll not only disagree but add something that will probably make you hurl. Pre-soaked, chopped-up raisins in Italian-style meatballs actually improve the flavor!

I love dried fruit in my morning cereal

Not a sweets or baked goods fan otherwise

R51 I am vomiting as I type.

R53, you might've already tasted meatballs with raisins in them without realizing it at an Italian restaurant. I tell my anchovy-averse friends the same thing about marinaras they've had in the past.

There is an ancient Venetian recipe for fennel, sultanas, and sardines as a sauce for pasta

I put raisins in my stuffed cabbage.

I never tried Duke's mayo until reading about it in the NYTimes Dining section. I eventually came across some in my local supermarket and bought some just to try it. It seems a bit more acidic than the other major brands (I like that) and it doesn't have added sugar. I plan to continue to purchase it, as long as it's readily availabke: I'm not one of those people who would order it online.

I alwas ate raisins as a kid, but they were never a favorite. I tend to pick them out when they'e included in muffins and other baked goods (I still remember Phyllis Diller's joke about them.) On the other hand, they're an ingredient in a number of Bracciole recipes I've read, so I would follow the instructions, and hope for the best.

For tomato sauce: does it have to be made with San Marzano tomatos? And is it called 'sauce or gravy?'

I'm a non-Italian Midwesterner, so I call it sauce.

I used to go out of my way to buy tomatoes labeled as San Marzano, until I read that many tomatoes labeled as San Marzano are counterfeit. I still buy reliable brands of tomatoes, but I would be hard-placed to tell you whether or not a tomato was San Marzano in a blind taste test.

I like yellow mustard on ordinary American hot dogs. I like Dijon mustard, mainly as an ingredient in other recipes, like tuna salad or pasta salad. But I really, really insist on Bertman's ball park mustard (from Cleveland) for metts and brats.

Growing up, my Mom was pretty insistent on buying Brook's catsup. She insisted that the more popular American brands were too sweet. Eventually, we became accustomed to Heinz catsup. Last year, though, I discovered my favorite little grocery carried Brook's catsup, and I bought several bottles, and gave my brother one of them. He later told me how much he enjoyed it, since it took him back in time.

....

Raisins and pecans on a Chile relleno Is heaven.

Cool post and pic ,r57

I will add more of my thoughts to this thread, (and there are many, because after all, it’s food) tomorrow, when I’m less drunk. But in the meantime I’d just like to tell anyone 5at might be ready to clutch their pearls that I always make sure to serve VEGGIES with every damn meal.

But seriously, can’t wait to read more tomorrow when it will mean more,

Black licorice is delicious, but most Americans have too elementary of taste buds to appreciate it.

R61, That term has never bothered me, although I cringe when the Brits (even their tabloids) routinely refer to it as 'veg'. I was hospitalized for a surgery earlier this month, before our governor had implemented a sweeping lockdown. When I finally made it to the grocery, I wasn't haunting the aisles that had been plundered by hoarders: I always keep plenty of ramen noodles in stock, but I needed to stock up on garlic, ginger root and toasted sesame oil to add to my ramen. And I bought a bunch of sweet potatoes, since they don't go bad right away.

R62, I mentioned Good and Plenty candy as my favorite childhood candy in a current thread, and that's a licorice candy. Back in more innocent times, we'd empty our candy stashes on the floor, and trade them back and forth like baseball cards. I'd end up collecting all the black (licorice) jelly beans that no one else wanted.

R60, Thanks, Della! I'm from Cincinnati, and my BF is from Cleveland and I've done my best to accommodate his preferences. I know better than to ask him to eat Cincinnati chili: it's very uncommon for people from out of town to like it. One of my only regrets is that I've never mastered Sweet Potato pie. There seems to be a strict division between people who like pumpkin pie vs people who like sweet potato pie. I made one from scratch for him, and he didn't say anything, but his face never lies, and I knew I had let him down. I'm hoping his Mom will show me how, someday.

Cincinatti chili is vomit on mushy pasta. The absolute worst.

R59 deserves to be swept away in a flash flood of dollar store mayonnaise.

R64 is correct, done they put Cinnamon in it? And other mastermind spices? They talk like it's some magic secret ingredient but it's not. Just shit they grew up with. Everyone else thinks it's odd.

Bolognese is not a tomato sauce with ground beef. It's a meat sauce with a little bit of tomato. It should take hours to cook and is quite involved. Will people please stop bastardizing it. Get some Hamburger Helper if that's how you cook.

Stop bringing pasta salad to every dinner party or pot luck you lazy whores. Yes, I know it's cheap and easy, it's also very tired and no one wants to eat 15 different types pasta at a party.

R68 does not speak for me.

R68 is my hero.

Pasta salad is vile.

So much raisin hate in the first half of this tread! Huh? Raisins are wonderful and a staple in things like oatmeal and certain baked goods and desserts. I think when you start using them in hot dishes involving meats and spice-rich sauces, and trying to "experiment" with them, is when you run into trouble. Raisins are meant to be used in boring and traditional ways.

I don't get the raisin hate either. They are divine in oatmeal cookies and mixed into hot cereal. I've had some delicious meat dishes with them as well. They go well with pork.

Can we talk about cilantro and green peppers? These are VERY divisive foods. People tend to either love them or hate them. No in between.

Cilantro is the food of the gods, raisins are the fruit of satan.

Cilantro is great at getting my dishes their sparkly cleanest.

R73 And what are YOU the fruit of?

[quote]Cincinatti

Oh, dear.

R75 I am meat, not fruit.

Raisins do not ruin raisin pie, a classic Southern funeral pie.

Let me know when you're perishing from the VID and I'll bake one.

Licorice is a gift from the gods. I didn't realize the extent of this perfection until I tasted Turkisk Peber, a Finnish licorice delight.

Never cared much for kale until I ran across prepared grunkohl at the German store. Kuhne brand. Quite tasty.

R80 have you tried caldo verde? Also a rare, tasty use for kale.

R81 The Caldo Verde I have had in Portugal was made with collard greens, never Kale.

it's made with kale when I've eaten it there

[quote]I’ll eat/swallow anything you put in front of my face.

Pics please.

R2:

VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIESVEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES VEGGIES

Dusting off an old one;

Shepherds pie: LAMB

Cottage pie: BEEF

[quote] For tomato sauce: does it have to be made with San Marzano tomatos?

Cento is the brand I always use (pictured below), but really, it's also because it's just the easiest for me to get. Psssst, there's a brand called Muir Glen from California that's really just as good -- it's billed as "San Marzano" style. Few people would ever notice the difference.

Durkee sauce has been around a long time. Abe Lincoln was a fan.

The best way to prepare leg of lamb? Slow cooker or oven?

Oven or butterfly and grill.

I don't care how "better for you" it is, wild-caught sockeye salmon is dry and bland. If it's so great, then why is it the only kind of salmon sold in the cheap frozen "family bags"? Give me fresh, tasty, tender, farm-raised salmon any time.

R2

VEGGIES

VEGGIES

VEGGIES

damn someone beat me to it

[quote] I put raisins in my stuffed cabbage.

Now is not the time, Cheryl. Your cabbage is rotting!

Microwave ovens have a place in the kitchen. I use mine several times per day. I do cook on the stove as well. I post on another, more food-oriented board, and those people are so snobby about even owning a microwave oven. (One of my siblings is a proud non-owner of a microwave oven, also.)

R78 It looks like something that should be served in Hell. A pie filled with big fat candied ticks.

Last night I made beef and broccoli over barley. It was awesome. Simple too. All you need is broccoli, garlic, ginger, red bell pepper, oyster sauce, soy sauce and beef stock. Plus the barley - I used hulled barley and it's a 3:1 ratio with water.

People that like raisins need to be publicly tortured and beheaded with a rusty ax

Brussel sprouts are horrible. It doesn't matter how you prepare them they still taste like Satan's butthole.

R99: Not even seared Brussel Sprouts in red wine and butter sauce? Really?

Really. Nothing can disguise the flavor of burning farts.

[quote]People that like raisins need to be publicly

people WHO! people WHO!!!

Really, Lucifer? REALLY???

You are aptly named, as you do belong in hell if you think anything—ANYTHING AT ALL—can make Brussels sprouts taste like anything other than the verdant turds they are. YOU BELONG IN HELL, AND YOUR RED WINE AND BUTTER SAUCE, TOO!

Followed by raisin pie for dessert.

I love brussels sprouts, not having tasted Satan's butthole like R99

How about some Brussels sprouts WITH raisins?

How about we kill you and stuff you with both, r106.

R107 hates yucky vegetables but will probably readily eat a chicken nugget.

r108 I have never eaten a chicken nugget, tosspot.

R44 about 40 years ago my grandmother made me a ham & cheese sandwich at her house using that Durkee sauce. It was a revelation! I loved it so much. Now every time I see that sauce I think of grandma. Thank God my store still sells it.

I love V E G G I E S!!!!

Nectarines are superior to peaches.

Brussels sprouts with bacon....that is delicious.

It is impossible to overstate how important it is to have Durkee’s Famous Sauce for turkey sandwiches at Thanksgiving. It adds a complexity of flavour in deviled eggs. And egg salad. Yes, I grew up with it. That is all.

R82 - it's most often made with greens, but kale is also acceptable.

I hate all vegies! There I said it. Meat and potato man my self. Chicken is ok too.

Durkee's sauce is pretty much just a mix of mustard and mayo but it contains sugar so I do not eat it. That and GMO soybean oil. GMO soybean oil ruins everything.

Awwww let R110 have his sauce, dammit.

FACE SLAP!!

Love Ann r10. Her regular baking and dessert vids are great too.

Thanks R118. I need my Durkee sauce now more than ever in these uncertain times!

I got you R110.

R68, I feel you on this. I swear, every party I go to where people are expected to bring something, it's always some concoction of cheese/cream cheese/sour cream, served with crackers.

R123, cheese is delicious! But so are pigs in a blanket, and I don’t see nearly enough of them.

A guy who I was stationed with on Navy shore duty used to bring Jello to all of our potluck luncheons. The rest of us would buy a deli tray with lunchmeat and cheese because we lived in the barracks and had no access to cooking equipment. But he was living with his girlfriend and never saw fit to bring anything but Jello.

Love Durkee’s Famous Sauce!

R125 I hope he was given the death penalty.

Which is the best thickener for your crème pâtissière?

Corn starch? Or flour?

R125 Or at least thrown in the brig !

I just bought an extra large bottle of white grape juice. It is sublime. It’s truly got an aftertaste that is awesome. It just holds off and runs up and hits you on the head with a happy stick. Somehow, I can resist drinking it by the glass, I just drink shots. Now, I’m going to grab a shot.

Oh, the other one is plain, old, orange juice. Every time I drink a glass of orange juice, I say to myself, [italic] “Isn’t God grand.” [/italic]

R102, what are you, an owl? Or should I say, “who are you...”?

R125, r127, he was a cheap bastard. How much is a pack of gelatin? He never did marry that girl either...she couldn’t deal with his temper and married someone else...

Mayo is crap, regardless of brand and "salad dressing" is worse.

San Marzano tomatoes make a big difference and you can reduce the salt because they're sweeter.

Salt in pasta water--doesn't do anything.

salt your bed, you're infertile

R133, salted water adds some flavor to the pasta water, which in many cases is added to pasta sauces at the very end of the cooking process. Adding oil to pasta water is the unnecessary and common mistake.

boil it in OIL

r128, I've always used cornstarch in crème pâtissière. I've never heard of using flour.

pat a cake. pat a cake, baker's man!

[quote]Salt in pasta water--doesn't do anything.

Said by someone who is not Italian. As R135 just said salt adds flavor to the pasta. You don't want to add it at the end because it just sits on top of it instead of penetrating it. Think of salting you water It's brine a turkey or dry-brine steak. There really is a big difference in flavor.

Maybe you didn't add enough salt, a tsp is not going to do the trick. The water you boil your pasta in should taste like the ocean. In other words at least a 1 Tbsp. for a small 3qt pot of water, more if the pot is bigger.

R139, right on.

I love White grape juice as well R130. Unfortunately it’s so high in sugar it’s like drinking a soda!

Cinnamon-Raisin bread/ bagels drenched with butter or peanut butter. That’s all I’ll go with raisins.

R135 you need this desperately

link

Yes, you DO need to add salt to pasta water. I suppose you might get away without it if you're drowning your noodles in a heavy sauce and can't taste the noodles themselves, but if you're using a light sauce then you'll find your unsalted pasta has zero flavor.

And no, salting the pasta at the end doesn't help, the salt needs to work its way through the pasta at the molecular level, during the cooking process.

The only time I ever drink white grape juice is when I need to wash down that disgusting stuff you drink for your colonoscopy prep.

R101: You don't burn the fat - you get it to render. Butter is a good example, melted butter is good, browned butter is awesome..

DRAIN THE FUCKING PASTA, BITCH

I saw someone on "Chopped" using something called "vegan bacon." That sounds like a culinary hate crime.

Right. There is no bacon in that bacon.

Give it up, Lucifer (and every other cunt who's certain we'd just [italic]love[/italic] Brussels sprouts if we would taste [italic]your[/italic] Brussels sprouts). I've tried dozens of people's by now and they all have this one thing in common, rendering them inedible: the shitaceous flavor and fartinaceous odor of BRUSSELS MOTHERFUCKING SPROUTS. So please, pluck them off the platter and stick them right back up your asshole.

Agree wholeheartedly R151. They look like little cabbages. They taste like cabbage. I can't tell you how many people try to get me to eat it saying they don't taste like cabbage....BULL FUCKING SHIT. They look and taste EXACTLY like nasty, farty cabbage.

And don't you just hate cooked cabbage, r152? Especially the smell?

Another one frequently foisted on us by the "if you'd just taste [italic]my[/italic] version..." squad is pumpkin pie. No, bitch. Pumpkin pie tastes like the same (usually over)spiced mess no matter who makes it or how much whipped cream you try to drown it in. We who hate pumpkin pie only eat the whipped cream NO MATTER WHAT YOU FUCKING DO.

R153 I am with you on pumpkin pie, looks like they emptied a baby diaper into a pie shell.

I do like raw brussels sprouts shredded in a salad.

I love them roasted with garlic and percorino

I've eaten homemade mayo once and loved it. But it's labor intensive and requires exact measurements according to the cooking buddy who made it for me.

Again with the "Oooooh Brussels sprouts are yucky - but give me the leg of a dead animal any day" weirdos.

Homemade mayo -- no thank you. Raw eggs are a no-no.

R20: The story behind the war on fats is interesting. You see it all went back to the early 1970's. It was in that period the medical profession started noticing an uptick and diabetes, heart disease, pulmonary problems etc.

Well the Sugar industry in the U.S. knew all along it was the god damned sugar causing most that. And they hired the best researched money could buy who said it wasn't sugar, but fats that were the cause of the above diseases. Well don't you know the U.S. government picked up the ball and then there were high fructose corn syrup or HFCS in the mix too. But the rates of disease and obesity kept going up.

The reason I know this is due to reading the book "The Case Against Sugar"by Gary Taubes. That laid all the information out. And so when the spouse got diagnosed with type II Diabetes the diet changed. Dropped all the bread, pasta etc. from the diet. And more to the point started paying attention to the ingredients in all sorts of stuff. If it had sugar or HFCS it was left on the store shelf.

Now I can only say what the effect was on me. I went from 240lbs to 160lbs in the space of about a year. And I've kept eating this way.

But the thing in the book - manufacturers of food products realized when you took the fat out their products tasted like shit. That's why all these low fat items taste so terrible - they had to load them up with sweeteners.

Before the food industry discovered antibiotics and chemicals, animal fats were healthy. Lard, butter, those things couldn't hurt a fly, unless you left them out to spoil. Preservatives, antibiotics and growth hormones have all but rendered our livestock a mess of toxic flesh.

It IS possible to make cooked cabbage tasty! Regular white cabbage boiled with a hambone, to just the right degree or tenderness but not mushiness, by a cook far more skilled than myself, is delicious!

I've also had shredded red cabbage cooked with seasonings that make it sort of sweet and sour, but again, I haven't succeeded in making anything like it at home.

In fact, I've eaten more delicious cooked cabbage than I have delicious cooked brussel sprouts!

What R145 said. You most definitely need to salt the water from the very beginning. There's no point in adding salt to the water at the very end.

Also, don't throw your spaghetti at the wall to test and see if it's done! I don't where that food urban legend originated but it's definitely a false one.

That’s how I used to do it as a teenager R162. Now I just take a bite of a strand and test it that way.

I dare you to make this R161! It’s freaking delicious! I made it just using bacon.

R163, I think a lot of people test pasta's doneness that way. The only problem with that is that if it sticks to the wall, it's likely overcooked.

Haluska/Haluski is a good example of how cabbage can be tasty. Frying it releases sugars in a way that boing does not.

Roast cabbage is the best, it gets brown and a touch crisp, very sweet.

R67 Thank you! Almost every recipe for Bolognese I've googled is a basic meat sauce loaded with tomato sauce. Almost every Lasagna Bolgonese recipe I've googled contains ricotta and mozzarella. In other words, I made this lasagna with a meat sauce, so it's lasagna bolognese! Lasagna Bolognese is made up of 4 ingredients. An authentic Bolognese sauce, a bechamel sauce, pasta sheets and fresh parmesan. What the fuck.

[quote]Almost every Lasagna Bolgonese recipe I've googled contains ricotta and mozzarella.

Then they lied. Here's Lasagne Bolognese:

As if I would ever use such a "yucky" word as "yucky," r157.

I prefer cabbage in coleslaw as opposed to being cooked, although I can eat it cooked.

R156, Thad was my first thought.

[quote]Again with the "Oooooh Brussels sprouts are yucky - but give me the leg of a dead animal any day" weirdos.

One smells good when it's cooked, the other smells like fart. Even our caveman ancestors figured that out. How do you think cooking food over fire got started in the first place? They weren't roasting "veggies" Dear.

[quote]Lasagna Bolognese is made up of 4 ingredients. An authentic Bolognese sauce, a bechamel sauce, pasta sheets and fresh parmesan. What the fuck.

Actually, lasagne recipes in Italy are regional and there are parts in the south of Italy like Naples and Calabria where most American Italian came from that do in fact use ricotta. They also use things like sausage, meatballs and hard boiled eggs. They don't use the word Bolognese, but it's still considered Lasagne. My grandparents are from that region, recipes handed down through them contain those ingredients. Home made sausage and meatballs of course.

Lasagne is the name of the noodle used. Thus there are variations of this dish all over Italy and all over the US.

Anyone who begins a statement with "Actually..." is an insufferable turd. They are all to be avoided. The grandiose pretension that they know best is no guarantee of accuracy or substance.

No one denies that, r175 r174. Lasagne [italic]alla Bolognese[/italic] , i.e., lasagne [italic]in the style of Bologna[/italic] , is made as r168 and r169 describe, with fresh sheets of lasagne, Bolognese sauce, besciamella sauce, and Parmigiano-Reggiano.

ACTUALLY, R176 insufferable turds are the ones who have watched too many YouTube videos of Betty Bowers and now act more pretentious than the person they are criticizing.

If you don't salt the pasta water, then you're making pasta broth. Unsalted water leeches out all the flavor and nutrients. Generously salting the water leaves the pasta flavors intact and pulls salt into the pasta to enhance the flavor.

Ignore the bullshit about losing nutrients, total crap, however salting the water does impart flavor to the pastas.

leeches out all the nutrients??? Are there Italian Nonas posting on here now?

[quote]Also, don't throw your spaghetti at the wall to test and see if it's done!

I have dozens of other perfectly good reasons to throw my spaghetti at the wall, thank you!

I had a lasagna made with white sauce in Rome once and it was delicious.

Yeah, a teaspoon or two of salt in 8 quarts of water is going to make a huge flavor difference---not really.

DRAIN IT!!!!! BITCH!!

[quote]Are there Italian Nonas posting on here now?

No, no nonne. But we are some pasta-knowin' bitches.

[quote]Yeah, a teaspoon or two of salt in 8 quarts of water is going to make a huge flavor difference---not really.

That's why I use more. A lot more. [italic]Come il mare[/italic].

come la adria

sale l'acqua!

Have to try the bechamel sauce.

Raisins do ruin everything. They especially do NOT belong in oatmeal cookies. Chocolate chips or nothing.

Pickles are also evil. Way to ruin cucumbers, a perfectly fine veggie as is.

But I love pineapple on pizza so what do I know?

R190 just made me vomit...pineapple on pizza.

He should be sentenced to a life of pickles and raisin cookies for this.

Has anyone here ever made Johnny Marzetti? Basically baked pasta with marinara sauce and the meat and cheese of your choice. Its origins are somewhat cloudy; it’s popular in the Canal Zone for some reason. I always use an inexpensive sausage and cheddar cheese.

To those bemoaning chemicals in food I have some news for you. We are chemosynhetes. We taken in food and chemically break i down - hence he hydrochloric acid in your stomach and in the duodenum there is a base ha neutralizes the hydrochloric acid. And then on through he ileum to be absorbed.

Lucifer, what if you had an ileostomy?

Cucumbers are disgusting and should be banned from use, the exception being tzatziki sauce.

Thank you for coming to my Ted talk.

Lucifer, there are times when I read what you type and I do not die from boredom. r193 is not one of those times.

Is this the model you're using, OP?

Pizza.

Cut or Uncut?

DELICIOUS

Pizza with a knife and fork or your hands?

Eat it with you mouth

If you had an ileosomy you'd pretty much dead because you couldn't absorb he nutrients.

Goodbye, Lucifer. I tried. Honest, I did.

trolls and hacks

R185 just don’t rinse the pasta after you drain it, BITCH!

BITCH!!

What a bitch of a thread

[quote] Black licorice is delicious, but most Americans have too elementary of taste buds to appreciate it.

My dad loves black licorice. I think it was still popular when he was a boy. It's definitely an obsolete candy here.

No rare/medium rare vs medium/medium well/well-done debate yet?? Let’s start one.

Well done is vile. Case Closed.

Avocados are an abomination. I don't mind picking them out of a salad or when they twist them around into a slimy rosette on the side of the plate, but the next cunt who tries to force me to taste their avocado Scotch egg or deep-fried avocado taco is getting a fork in the eye.

Well, when I can see avocado-pushing cunts in person again, that is.

Yummy!

R211 is just mad because that photo looks like his asshole!

R211 is a sad and empty person. He has no soul.

Avocado now! Avocado forever!!!

Fried eggs or omelettes should never have any brown on them, ever. A proper omelette is a French 'Omelette Blanc' which has absolutely no browning on it at all, or it's a huge fail.

People who cant follow a freaking recipe as it's written, and swap out just about every ingredient listed for something else and/or add shit that wasn't part of the recipe in the first place - then comment on the recipe on how it turned out.

R215 Now they're calling burned omelettes "American style." I thought I'd heard it all, but I discovered I have a friend who says he prefers them that way.

"I cut the sugar in half because of my diabeetus and it's so salty! Would not make again!"

I cut the sugar in half with most recipes because they load in twice as much sugar as the dish can take. Americans are conditioned to eat ever greater amounts of sugar. Add sugar to taste. And not a gram more.

R212 should be condemned to a life of cheap polyester.

I have an avocado ripening on my counter as we speak. How long does a hard avocado take to ripen naturally?

R221 it depends.

What variety, what size? Rock hard or just hardish?

From one to 11 days depending.

There is only one Wedding Cake - a super heavy, moist white cake with rich, heavy, yet lightly textured (no, that not a contradiction, it has to do with how its mixed) white buttercream frosting.

Spare me cupcakes, fruit fillings, gluten-free, marble, chocolate, carrot, whole wheat flour, trendy healthy flours made from the cement of arugula or kale. Yuck

Sorry, Della. That white cake sounds awful.

But I agree that a wedding great place for carrot cake. Bleccch.

Lemon chiffon would do nicely.

Fuck! Why can't we edit these fucking posts!

It should be: But I agree that a wedding is not a great place for carrot cake.

I've been confined for tooooooooo long!

r225, I still dream about a wedding cake that had a flavor that was To.Die.For. It was just as I described in my post at r223. The flavor of that cake was indescribable, except the word delicious.

Lemon chiffon tastes divine, but still, if I'm at a wedding, I want classic wedding cake.

That wedding cake probably had creamed vanilla extract in it. Bakers use it - it gives a very strong vanilla wedding cake flavor, and doesn’t evaporate like liquid vanilla extract.

You can buy good brands at higher end baking stores.

Eat your MEaT

R228 You eat my meat, you know you want it, and I will give you some tasty cream to go with it.

slutty fun

R190: Pickles are fine. You just have to be very discerning in which ones you get. Me I did the naturopath version, brine and pickled.

I love pickles

Cakes covered with fondant are atrocious.

If you tell me you voluntarily choose not to consume animal products and I see you...

drinking imitation milk...

to wash down an imitation sausage and egg biscuit..

topped with imitation cheese...

I think I'd rather you were a cannibal.

No tomato sauce in the evening. It gives Mama heartburn.

After I watched "Mid-August Lunch," linked below, I received a revelation about pasta water and draining vs. lifting out with tongs.

You see, in the old country, mama had a giant pot on the stove of water for cooking pasta. It could be reused for cooking pasta, rather than sending Gianni out with buckets to the well every morning.

Mama, who was 93, could never lift that giant pot of boiling water to drain it without danger of scalding herself, and dumping the water would be wasteful. Not draining leaves the pasta more moist, which is fine as long as the sauce is thick enough to withstand the clinging water.

This movie is on YouTube, and the elder gays will relate to the contentious old ladies that put their demands on their middle aged sons.

The "clinging water": Italians usually put a ladle or two of that clinging water directly into the sauce, along with the pasta or just before it is mixed into the sauce. You can check out Antonio Carluccio, or Gennaro Contaldo, or Lidia Bastianich, for examples, on youtube, and there are many such videos linked there that are all in Italian, filmed in the motherland.