Spaghetti. In the style of Dixie.

JRWhitee

My Nana Blasiola would roll over in her grave if I used Ragu...just saying.

SGH

JRWhitee said:

My Nana Blasiola would roll over in her grave if I used Ragu...just saying.

Again brother Whitee, the Ragu has been simmered for over an hour with mushrooms, bell peppers, onions, salt, pepper bay leaves, venison, wild boar and beef in it. At that point the sauce (no matter what you use) tastes like all the additives. The sauce is just a base to keep from having to make one from scratch. I could understand everyone's point if I were just warming the Ragu and using it as is. At any rate, the spaghetti is excellent. Or it is to me at any rate. 

SGH

Seems several didn't like my spaghetti. Well I'm making another one. I'm putting 3 Cornish hens and 2 pounds of salmon in it. And a fukking lemon. 

Darby_Crenshaw

Are you sure the angel hair pasta is cooked enough after only 25 minutes?

yljkt

SGH said:

Seems several didn't like my spaghetti. Well I'm making another one. I'm putting 3 Cornish hens and 2 pounds of salmon in it. And a fukking lemon. 

I realized what you are saying. You cook circles around us mere mortals. Well done, Sir. 

SGH

Darby_Crenshaw said:

Are you sure the angel hair pasta is cooked enough after only 25 minutes?

Seemed fine to me. It was nice and tender but still had a little snap to it. 

Gamecockeggman

So what are you cooking for that beautiful Mrs. Of yours?.?.??. 

bgebrent

Interested in what your gonna have as sauce on this Scottie.  Looking good.

SGH

bgebrent said:

Interested in what your gonna have as sauce on this Scottie.  Looking good.

6 jars of Ragu.  

da87

A quick alternative:
couple of chopped or minced cloves of garlic softened/browned in 

da87

Plane hit a bumb....  Olive oil. A finely chopped onion sauté until clear. Couple big cans of Italian tomatoes (fresh Roma chipped even better if available) a small can if paste to thicken and herbs (whatever is fresh - basil, oregano plus s&p) to taste. Less than 1/2 an hour and none of the other stuff in Ragu....

shtgunal3

I would love to have given you bonus points but you didn't grill the fukking lemon.

da87

Even better with some bacon or pancetta added at the beginning... Just sayin

SGH

da87 said:

A quick alternative:
couple of chopped or minced cloves of garlic softened/browned in 

I'm just kidding above. I'm not really make another spaghetti tonight. And I certainly would not put my Cornish hens and salmon in it. I was being fo-see-shush-us  

SGH

shtgunal3 said:

I would love to have given you bonus points but you didn't grill the fukking lemon.

I'm actually deep frying it as we speak. That should be worth several points

da87

fence0407

Amazing stuff Scotty!

Focker

Darby_Crenshaw said:

Are you sure the angel hair pasta is cooked enough after only 25 minutes?

Same with the twice undercooked venison, an obvious food safety issue.  Truly cannot believe he actually served this dish for human consumption.  

SGH

Focker said:

Darby_Crenshaw said:

Are you sure the angel hair pasta is cooked enough after only 25 minutes?

Same with the twice undercooked venison, an obvious food safety issue.  

Please tell me that you are kidding. The meatballs were actually a tad overdone from the simmering. 

KiterTodd

SGH said:

JRWhitee said:

My Nana Blasiola would roll over in her grave if I used Ragu...just saying.

Again brother Whitee, the Ragu has been simmered for over an hour with mushrooms, bell peppers, onions, salt, pepper bay leaves, venison, wild boar and beef in it. At that point the sauce (no matter what you use) tastes like all the additives. The sauce is just a base to keep from having to make one from scratch. I could understand everyone's point if I were just warming the Ragu and using it as is. At any rate, the spaghetti is excellent. Or it is to me at any rate. 

Look at all that beeeeaaaauuutiful looking meat!   You see, I get that the Ragu simmered in all that quality meat will taste good.  How couldn't it?  But to anyone who grew up with an Italian grandmother, those jars of Ragu are the equivalent to you watching us make a meal with cheap frozen meatballs and generic hot dogs.  (instead of hand made & smoked boar/venison meatballs and venison sausage).  That's what you're hearing.

That said...like all your cooks.  WOW!  Over the top!!!  I have no doubt that crap jarred sauce you used did not taste awesome with all the other prep.   Seriously, no joking, no more smileys... that sh*t looks good and I'm going to throw this on the list for campfire cooks, in particular.  In those cases I have to make a one pot meal, don't have time to saute, don't have the gear to boil water for pasta...sounds like all I need are some cooked meatballs, my dutch oven, and I can feed an army!  So yeah, I'm trying it.  Thanks!!

...and a fukking lemon.