The real deal sauce:
http://i37.tinypic.com/1448cph.jpg

Properly served so as not to be mistaken for left over plate
scrapings:
http://i33.tinypic.com/33bg136.jpg

So good...


Planning on from scratch bean soup, smoked hocks:
http://i34.tinypic.com/21kxj02.jpg

In article
>,
Sheldon > wrote:

> The real deal sauce:
> http://i37.tinypic.com/1448cph.jpg
>
> Properly served so as not to be mistaken for left over plate
> scrapings:
> http://i33.tinypic.com/33bg136.jpg
>
> So good...

Italian sausages?

>
>
> Planning on from scratch bean soup, smoked hocks:
> http://i34.tinypic.com/21kxj02.jpg

I generally use fresh, but add some bacon. I'm a bit leery of all the
additives in commercially smoked meats.

Irony noted. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> Sheldon wrote:
>
> > The real deal sauce:
> >http://i37.tinypic.com/1448cph.jpg
>
> > Properly served so as not to be mistaken for
> > left over plate scrapings:
> >http://i33.tinypic.com/33bg136.jpg
>
> > So good...
>
> Italian sausages?

Yup.

> > Planning on from scratch bean soup, smoked hocks:
> >http://i34.tinypic.com/21kxj02.jpg
>
> I generally use fresh, but add some bacon. I'm a bit
> of all the additives in commercially smoked meats.

Well, whadaya think is in bacon. There's nothing different in smoked
ham hocks than there is in bacon/cured ham. It's for flavor, I use
like four hocks to a 12 quart pot... really doesn't add any more cure
than s pound of hot dogs in 12 quarts of bean soup.

On Nov 9, 4:48*pm, Sheldon > wrote:
> The real deal sauce:http://i37.tinypic.com/1448cph.jpg
>
> Properly served so as not to be mistaken for left over plate
> scrapings:http://i33.tinypic.com/33bg136.jpg
>
> So good...
>
> Planning on from scratch bean soup, smoked hocks:http://i34.tinypic.com/21kxj02.jpg

Looks good, and I like your clean burners!

"Sheldon" > wrote in message
...
> The real deal sauce:
> http://i37.tinypic.com/1448cph.jpg
>
> Properly served so as not to be mistaken for left over plate
> scrapings:
> http://i33.tinypic.com/33bg136.jpg

Properly served would be the pasta coated by the sauce, no matter what it
might be mistaken for. If you're worried about prresentation, a bit of
greenery, or even grated parmesan would help...

> So good...
>
>
> Planning on from scratch bean soup, smoked hocks:
> http://i34.tinypic.com/21kxj02.jpg

"Michael" wrote:
> "Sheldon" wrote:
>
> > The real deal sauce:
> >http://i37.tinypic.com/1448cph.jpg
>
> > Properly served so as not to be mistaken for
> > left over plate scrapings:
> >http://i33.tinypic.com/33bg136.jpg
>
> Properly served would be the pasta coated by the sauce, no matter what it
> might be mistaken for. �

Your TIAD momma reared you on canned ****ghettis.

> If you're worried about prresentation, a bit of
greenery

Figures you'd enjoy a plate of shit so long as it was served with a
sprig. What a moron.

"Sheldon" > wrote in message
...
> The real deal sauce:
> http://i37.tinypic.com/1448cph.jpg
>
> Properly served so as not to be mistaken for left over plate
> scrapings:
> http://i33.tinypic.com/33bg136.jpg
>
> So good...
>
>
> Planning on from scratch bean soup, smoked hocks:
> http://i34.tinypic.com/21kxj02.jpg
>

Looks Delicious! I'd add a green salad (oil & vinegar) and some garlic
bread to finish it off.

Hot or Sweet sausages? (I'd prefer the hot, but Wifey usually insists on
sweet )

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
http://www.pronews.com offers corporate packages that have access to 100,000+ newsgroups

"Van" wrote:
> "Sheldon" wrote:
>
> > The real deal sauce:
> >http://i37.tinypic.com/1448cph.jpg
>
> > Properly served so as not to be mistaken for left over plate
> > scrapings:
> >http://i33.tinypic.com/33bg136.jpg
>
> > So good...
>
> > Planning on from scratch bean soup, smoked hocks:
> >http://i34.tinypic.com/21kxj02.jpg
>
> Looks Delicious! �I'd add a green salad (oil & vinegar) and some garlic
> bread to finish it off.

Fresh grapefruit sections was my salad. By the time I finished that
plateful there was no room for bread.

> Hot or Sweet sausages? � (I'd prefer the hot, but Wifey usually
insists on
> sweet )

Actually half sweet, half hot... a dozen of each. I'm planning on
having the same tonight, the rest will be frozen in portions.

"Michael \"Dog3\" wrote:
> Sheldon wrote:
>
> > The real deal sauce:
> >http://i37.tinypic.com/1448cph.jpg
>
> > Properly served so as not to be mistaken for left over plate
> > scrapings:
> >http://i33.tinypic.com/33bg136.jpg
>
> > So good...
>
> > Planning on from scratch bean soup, smoked hocks:
> >http://i34.tinypic.com/21kxj02.jpg
>
> Sheldon, what exactly is that over the pasta? �Looks tasty. �Italian
> sausages in sauce? �Mmmmm...

Same sauce with sausage that was cooking in that pot.

The correct way to plate pasta is to sauce the plate, pile on the
pasta, top with more sauce (and serve extra sauce on the side).
Anytime I'd order pasta at a restaurant and it arrives all sauced I
send it back, because that's peasant stlye, I have no way of knowing
it's not left overs scraped from another patron's plate. The only way
I'll accept fully sauced pasta if is it's presented in a large platter
as I demonstrated and then the host tosses at the table.... every real
dago household where I've ever eaten serves pasta in a large platter
and tosses at the table. The dumbschmucks who patronize joints like
Olive Garden think what looks like left over/canned pasta is real
dago, idiots.

> I made some bean soup a week or 2 ago. �Good stuff. �I'm going out today
> to buy the pork shoulder for the pernil. �Wish me luck.

Just follow the recipe. If you have Penzeys adobo that's the best
seasoning for pork (contains no salt so use as much as you like).
Serve your roast with homemade refried black beans and fresh corn
tortillas... fresh limes to squeeze. If you want to get authentic
serve platanos:

http://www.elboricua.com/fried_plantains.html

"Sheldon" The correct way to plate pasta is to sauce the plate, pile on the
pasta, top with more sauce (and serve extra sauce on the side).
Anytime I'd order pasta at a restaurant and it arrives all sauced I
send it back, because that's peasant stlye, I have no way of knowing
it's not left overs scraped from another patron's plate. The only way
I'll accept fully sauced pasta if is it's presented in a large platter
as I demonstrated and then the host tosses at the table.... every real
dago household where I've ever eaten serves pasta in a large platter
and tosses at the table. The dumbschmucks who patronize joints like
Olive Garden think what looks like left over/canned pasta is real
dago, idiots.

The correct way to serve pasta is to stay as far away as possible from
anything you say. The pasta is tossed with the sauce in the cooking dish
and finishes cooking in the sauce. The meat is not served with the pasta
but following it with a vegetable.

I do not care a whit how you serve nor eat your food, even that which you
think is Italian. I do care in case someone believes that you know
something and hasn't ever read a cookbook with real Italian pasta recipes.

Sheldonio, stop making a fool of yourself in public.

"Giusi" > wrote
> Sheldonio, stop making a fool of yourself in public.

I like you.

"Greasy Giusi Guinea" blurted:
>
> "Sheldon", The correct way to serve pasta is to
> stay as far away as possible.

Vaffanculo, cornuto... I knew your filthy unbathed dago ass was
approaching... your redolence precedes you, strunzo! <flush>

"cyberlaxitive" wrote:
> "Greasy Giusi Guinea" wrote
>
> > Sheldonio, stop making a fool of yourself in public.
>
> I like you.

Why not, you both schtink alike.

"Sheldon"
> "Greasy Giusi Guinea" blurted:
>>
>> "Sheldon", The correct way to serve pasta is to
>> stay as far away as possible.
>
> Vaffanculo, cornuto... I knew your filthy unbathed dago ass was
> approaching... your redolence precedes you, strunzo! <flush>

Wow, you really know some classy American Italians, don't you!
PS a female cannot be a cornuto as it is masculine, and it is spelled
stronzo.
Ciao, ciao, Sheldoniolo!

"Sheldon" > wrote in message
...
"Michael" wrote:
> "Sheldon" wrote:
>
> > The real deal sauce:
> >http://i37.tinypic.com/1448cph.jpg
>
> > Properly served so as not to be mistaken for
> > left over plate scrapings:
> >http://i33.tinypic.com/33bg136.jpg
>
> Properly served would be the pasta coated by the sauce, no matter what it
> might be mistaken for. ?

Your TIAD momma reared you on canned ****ghettis.

**And yet she still wasn't as ignorant as you about pasta.

> If you're worried about prresentation, a bit of
greenery

Figures you'd enjoy a plate of shit so long as it was served with a
sprig. What a moron.

**Hit a nerve, did I? A sprig wouldn't help that abortion, no.

"Sheldon" > wrote in message
...
The correct way to plate pasta is to sauce the plate, pile on the
pasta, top with more sauce (and serve extra sauce on the side).

**No, it's not.

Anytime I'd order pasta at a restaurant and it arrives all sauced I
send it back, because that's peasant stlye, I have no way of knowing
it's not left overs scraped from another patron's plate.

**What is this? Hobo tips 101? Maybe that's a concern in 'da ghetto', but
not for people with two shoes without holes.

Michael wrote:


> **No, it's not.

A brief technical note. You seem to have the problem of Outlook Express
not replying properly to Google Groups posts. The program OE Quotefix
will take care of that, along with some other things.

I don't think I've mentioned this to you before. If so, apologies for
the repetition.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Mon, 10 Nov 2008 19:07:09 +0100, Giusi wrote:

> "Sheldon" The correct way to plate pasta is to sauce the plate, pile on the
> pasta, top with more sauce (and serve extra sauce on the side).
> Anytime I'd order pasta at a restaurant and it arrives all sauced I
> send it back, because that's peasant stlye, I have no way of knowing
> it's not left overs scraped from another patron's plate. The only way
> I'll accept fully sauced pasta if is it's presented in a large platter
> as I demonstrated and then the host tosses at the table.... every real
> dago household where I've ever eaten serves pasta in a large platter
> and tosses at the table. The dumbschmucks who patronize joints like
> Olive Garden think what looks like left over/canned pasta is real
> dago, idiots.
>
> The correct way to serve pasta is to stay as far away as possible from
> anything you say. The pasta is tossed with the sauce in the cooking dish
> and finishes cooking in the sauce. The meat is not served with the pasta
> but following it with a vegetable.
>
***

> I do not care a whit how you serve nor eat your food, even that which you
> think is Italian. I do care in case someone believes that you know
> something and hasn't ever read a cookbook with real Italian pasta recipes.
>
> Sheldonio, stop making a fool of yourself in public.

but it's in his blood!

your pal,
blake