Freshly ground chuck browned with onion and garlic. Sauce made from diced
(seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
garlic.

What's on your menu?

Jill

On Sep 25, 4:30*pm, "jmcquown" > wrote:
> Freshly ground chuck browned with onion and garlic. *Sauce made from diced
> (seeded) canned tomatoes. *Garlic bread. *Oh, and stir fried spinach with
> garlic.
>
> What's on your menu?
>
> Jill

I ate heavy at lunch. Hungarian Goulash. Tonight salad only. A
simple guacamole: finely diced onions, yellow bell pepper, very ripe
garden tomato, a small clove of garlic, diced avocado. Lime juice, and
a couple of dashes of Frank's Red Hot Original. Next course, light
ceasar salad. Just romaine, garlic, (I'm putting some tomato in {I
guess it's no longer a ceasar}, because it is pretty ripe and I need
to use it up, some yellow bell pepper, and some packaged light ceasar
dressing which came with the package of romaine that I got at the
market for nothing. They were giving out bags of romaine to anyone
who bought anything at their stand. It's in pretty good shape. There
ya go...

jmcquown wrote in rec.food.cooking:

> Freshly ground chuck browned with onion and garlic. Sauce made from
> diced (seeded) canned tomatoes. Garlic bread. Oh, and stir fried
> spinach with garlic.
>
> What's on your menu?

Fresh pizza dough (side effect of having the table out for making the
doggie biscuits) with sauce, 4 different leftover cheese bits from the
party, green bell peppers, onions, canned mushrooms (we like them
canned for this use best), slivered garlic, ham bits, olives (green and
ripe), summer yellow squash and crumbled home made hot sausage.

Side dish is spinach made in the home made sausage leavings with a
little miso dressing.

--

Jill wrote:

>Freshly ground chuck browned with
> onion and garlic. Sauce made from
> diced (seeded) canned tomatoes. Garlic
> bread. Oh, and stir fried spinach with
> garlic.

>What's on your menu?

Mmmmmmmm...what time is dinner? I LOVE spaghetti and can even eat it for
breakfast! Sunday is the one day of the week I usually don't cook, so we
eat leftovers, or go out to eat, but hubby has volunteered to put his
culinary skills to use in the kitchen and is making his favorite
casserole "Saturday Night Special". Extra lean hamburger browned with
minced garlic and diced onion. Add a can of diced tomatoes, 22 oz. pork
& beans and a few "dashes" of Worcestershire sauce for "zip" and salt &
pepper to taste. Put in a casserole and top with slices of lean bacon
(he trims the fat off as best as he can) and sprinkle with brown sugar.
I'll make cornbread to go with.

I spend every Sunday morning in the kitchen baking, as our kids and
grandkids come over in the afternoon, so that's why I don't care to cook
that day, as feel I spend enough time in the kitchen, but I love to bake
and could do it for hours on end, if someone would go behind me and
clean up my mess! :-)

Judy

On 9/25/2011 4:30 PM, jmcquown wrote:
> Freshly ground chuck browned with onion and garlic. Sauce made from
> diced (seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach
> with garlic.
>
> What's on your menu?

Coincidentally, it will be leftover pasta and meat sauce from last
night. Mine was sauce made from diced tomatoes, tomato sauce, onion,
out of fresh garlic, so used garlic powder, many spices and loads of
black pepper and a little red pepper. I used my immersion blender to
smooth it out because I don't like chunks of tomato, and added browned
ground beef and about an inch of a stick of pepperoni chopped up fine.
It definitely had bite. The pasta was a mix of small shells, fusilli
and penne pasta.

On 9/25/2011 4:30 PM, jmcquown wrote:
> Freshly ground chuck browned with onion and garlic. Sauce made from
> diced (seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach
> with garlic.
>
> What's on your menu?

Hey! I had spaghetti with garlic bread too.

No spinach.

On 9/25/2011 6:05 PM, Ranée at Arabian Knits wrote:
> In ews.com>,
> Nancy Young<email@replyto> wrote:
>
>> Hey! I had spaghetti with garlic bread too.
>>
>> No spinach.
>
> Peruvian chicken, an simple rice pilaf with toasted almonds, tomato
> cucumber salad and watermelon.

Mmmm. Tomorrow night it's going to be chicken piccata, one of
my favorites.

nancy

On Sep 25, 4:30*pm, "jmcquown" > wrote:
> Freshly ground chuck browned with onion and garlic. *Sauce made from diced
> (seeded) canned tomatoes. *Garlic bread. *Oh, and stir fried spinach with
> garlic.
>
> What's on your menu?
>
> Jill

Cod fish cakes (made with mashed potatoes)
steamed carrots
salad

While spuds were in the boiling water, I lowered large pieces of the
cod in a strainer thing (came with a wok) into same water, cooked it
quickly. Somehow, I don't like to mix raw fish with the spuds prior
to frying.

On Sunday, September 25, 2011 3:30:25 PM UTC-5, jmcquown wrote:
> Freshly ground chuck browned with onion and garlic. Sauce made from diced
> (seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
> garlic.
>
> What's on your menu?

That sounds good. We had grilled brats. I wish that I could buy the "tomato caviar" that other folks discard, just like I would like to be able to buy chicken skins.
>
> Jill

--Bryan

On 9/25/2011 4:30 PM, jmcquown wrote:
> Freshly ground chuck browned with onion and garlic. Sauce made from
> diced (seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach
> with garlic.
>
> What's on your menu?
>
> Jill


Chili with ground beef and hot spicy sausage while we watched the Ravens
demolish the Rams.

Looking forward to the Redskins and Cowboys tomorrow night.
Go Redskins!!!!

We will grill some chicken breasts to have before the game.

Rusty in MD

People may look down on this; but I make the same thing all the time, especially on Sundays. Lots of carbs; but my kids love it and never overdose. Great leftovers.

It's a "mom" classic that I have to make once every few months; if not for me, for my kids.

I made burgers (ground fesh sirloin from a farm steer) in caste iron and baked onion rings with potato salad and a tomato based salad. Good meal for Sunday.

Jill wrote:

> What's on your menu?

Lin made a delectable Basque fish stew using an albacore belly given to us
by a friend. We had herbed artisan bread with it.

Bob

On Sun, 25 Sep 2011 16:30:25 -0400, "jmcquown" > wrote:

>Freshly ground chuck browned with onion and garlic. Sauce made from diced
>(seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
>garlic.
>
>What's on your menu?
>
>Jill

What...... No Basil or Oregano...????? What in hell's country did you originate
from??//

On 9/25/2011 8:13 PM, Leon Manfredi wrote:
> On Sun, 25 Sep 2011 16:30:25 -0400, > wrote:
>
>> Freshly ground chuck browned with onion and garlic. Sauce made from diced
>> (seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
>> garlic.
>>
>> What's on your menu?
>>
>> Jill
>
> What...... No Basil or Oregano...????? What in hell's country did you originate
> from??//


Basil, oregano, fennel, and a touch of red pepper flakes.

gloria p

"gloria.p" > wrote in message
...
> On 9/25/2011 8:13 PM, Leon Manfredi wrote:
>> On Sun, 25 Sep 2011 16:30:25 -0400, >
>> wrote:
>>
>>> Freshly ground chuck browned with onion and garlic. Sauce made from
>>> diced
>>> (seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach
>>> with
>>> garlic.
>>>
>>> What's on your menu?
>>>
>>> Jill
>>
>> What...... No Basil or Oregano...????? What in hell's country did you
>> originate
>> from??//
>
>
> Basil, oregano, fennel, and a touch of red pepper flakes.
>
> gloria p

Gee, I didn't know I was supposed to tell this moron how to season tomato
sauce. I used Penzey's Italian herb blend, having already seasoned the meat
with salt & pepper. The Italian blend contains basil, oregano, marjoram,
thyme and cracked rosemary.

Jill

"Andy" > wrote in message ...
> I have a tub of Curly's brand BBQ pulled pork that I've been meaning to
> cook up for weeks.
>
> Maybe I'll add it to a pot of spaghetti and have BBQ spaghetti! I've seen
> it done in Tennessee, on TV.
>
> Doesn't sound half bad. Surely a heavy, stick to the ribs meal, only
> probably not for dinner.
>
> Andy
>
If not for dinner, when? (Please don't say breakfast!) I've never heard of
BBQ spaghetti (in TN or otherwise) but that doesn't mean anything. I have
heard of chili-mac. That's sort of a misnomer since it's not served on
macaroni, it's chili served on a bed of spaghetti.

Jill

dh and i were just having this discussion, a hundred years ago we used to
eat in a resto o n the way to my mom's that used mac noodles, but i don't
recall ever eating it that way anywhere else, Lee
"jmcquown" > wrote in message
...
>
> "Andy" > wrote in message
> ...
>> I have a tub of Curly's brand BBQ pulled pork that I've been meaning to
>> cook up for weeks.
>>
>> Maybe I'll add it to a pot of spaghetti and have BBQ spaghetti! I've seen
>> it done in Tennessee, on TV.
>>
>> Doesn't sound half bad. Surely a heavy, stick to the ribs meal, only
>> probably not for dinner.
>>
>> Andy
>>
> If not for dinner, when? (Please don't say breakfast!) I've never heard
> of BBQ spaghetti (in TN or otherwise) but that doesn't mean anything. I
> have heard of chili-mac. That's sort of a misnomer since it's not served
> on macaroni, it's chili served on a bed of spaghetti.
>
> Jill

On Sun, 25 Sep 2011 22:13:29 -0400, Leon Manfredi
> wrote:

>On Sun, 25 Sep 2011 16:30:25 -0400, "jmcquown" > wrote:
>
>>Freshly ground chuck browned with onion and garlic. Sauce made from diced
>>(seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
>>garlic.
>>
>>What's on your menu?
>>
>>Jill
>
>What...... No Basil or Oregano...????? What in hell's country did you originate
>from??//

Why take a perfectly good meal and WIAU (WOP It All Up).

"Andy" > wrote in message ...
> "jmcquown" > wrote:
>
>>
>> "Andy" > wrote in message
>> ...
>>> I have a tub of Curly's brand BBQ pulled pork that I've been meaning
>>> to cook up for weeks.
>>>
>>> Maybe I'll add it to a pot of spaghetti and have BBQ spaghetti! I've
>>> seen it done in Tennessee, on TV.
>>>
>>> Doesn't sound half bad. Surely a heavy, stick to the ribs meal, only
>>> probably not for dinner.
>>>
>>> Andy
>>>
>> If not for dinner, when? (Please don't say breakfast!) I've never
>> heard of BBQ spaghetti (in TN or otherwise) but that doesn't mean
>> anything. I have heard of chili-mac. That's sort of a misnomer since
>> it's not served on macaroni, it's chili served on a bed of spaghetti.
>
>
> The "Food Paradise: 'BBQ Paradise'" TV program showed it offered at a BBQ
> place in Memphis, called "The Interstate." The customers gave the dish
> high marks!
>
Ah... owned and operated by the Neely's. I've heard of it. It's in
midtown, almost downtown. It's not really near the interstate. <G> Never
been there but hey, if it was on television they can't possibly be wrong.
Right? LOL

Jill

In article >,
"jmcquown" > wrote:


> I have
> heard of chili-mac. That's sort of a misnomer since it's not served on
> macaroni, it's chili served on a bed of spaghetti.

I suppose you could serve it on spaghetti, but then why call it chili
mac? Chili mac was a favorite of my aunt. A can of chili and some
macaroni, mixed together. Easy and filling.

--
Dan Abel
Petaluma, California USA

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sun, 25 Sep 2011 22:13:29 -0400, Leon Manfredi
> > wrote:
>
>>On Sun, 25 Sep 2011 16:30:25 -0400, "jmcquown" >
>>wrote:
>>
>>>Freshly ground chuck browned with onion and garlic. Sauce made from
>>>diced
>>>(seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
>>>garlic.
>>>
>>>What's on your menu?
>>>
>>>Jill
>>
>>What...... No Basil or Oregano...????? What in hell's country did you
>>originate
>>from??//
>
> Why take a perfectly good meal and WIAU (WOP It All Up).
>
Now, now. Plain tomato sauce is pretty darned boring. But I really didn't
think I had to explain how to season tomato sauce. Aside from onion and
garlic, I used Penzeys Italian herb blend. I'm sure this cretin has never
heard of Penzeys.

Jill

"Dan Abel" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>
>> I have
>> heard of chili-mac. That's sort of a misnomer since it's not served on
>> macaroni, it's chili served on a bed of spaghetti.
>
> I suppose you could serve it on spaghetti, but then why call it chili
> mac? Chili mac was a favorite of my aunt. A can of chili and some
> macaroni, mixed together. Easy and filling.
>
> --
> Dan Abel
> Petaluma, California USA
>

I don't know. It was some stupid restaurant I worked in when I was in
college. They served it on spaghetti. I must confess I never tried it.

Jill

On Mon, 26 Sep 2011 10:59:14 -0400, "jmcquown" >
wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Sun, 25 Sep 2011 22:13:29 -0400, Leon Manfredi
>> > wrote:
>>
>>>On Sun, 25 Sep 2011 16:30:25 -0400, "jmcquown" >
>>>wrote:
>>>
>>>>Freshly ground chuck browned with onion and garlic. Sauce made from
>>>>diced
>>>>(seeded) canned tomatoes. Garlic bread. Oh, and stir fried spinach with
>>>>garlic.
>>>>
>>>>What's on your menu?
>>>>
>>>>Jill
>>>
>>>What...... No Basil or Oregano...????? What in hell's country did you
>>>originate
>>>from??//
>>
>> Why take a perfectly good meal and WIAU (WOP It All Up).
>>
>Now, now. Plain tomato sauce is pretty darned boring. But I really didn't
>think I had to explain how to season tomato sauce. Aside from onion and
>garlic, I used Penzeys Italian herb blend. I'm sure this cretin has never
>heard of Penzeys.

I buy Penzeys Italian herb blend by the pound, it's good for tomato
sauce and even better for salad dressings. I like Penseys Tuscan
Sunset too, its less coarse texture enables use as a sprinkle without
cooking... I like it sprinkled on mayo in ham n' cheese sandwiches,
good sprinkled on tuna salad too, and it's very good sprinkled on a
cheese omelet. I sprinkle some on pizza too.
http://www.penzeys.com/cgi-bin/penze...eystuscan.html

On Sep 25, 3:30*pm, "jmcquown" > wrote:
> Freshly ground chuck browned with onion and garlic. *Sauce made from diced
> (seeded) canned tomatoes. *Garlic bread. *Oh, and stir fried spinach with
> garlic.
>
> What's on your menu?

Not that slop, thank you.

On Sep 26, 6:27*am, Andy > wrote:
> I have a tub of Curly's brand BBQ pulled pork that I've been meaning to
> cook up for weeks.
>
> Maybe I'll add it to a pot of spaghetti and have BBQ spaghetti! I've seen
> it done in Tennessee, on TV.
>
> Doesn't sound half bad. Surely a heavy, stick to the ribs meal, only
> probably not for dinner.

Jesus wept.

Dan Abel wrote:
>
> I suppose you could serve it on spaghetti, but then why call it chili
> mac?

Words drift into more generic meaning. Noodles, pasta. A recipe starts
with a specific shape of noodle (elbow macaroni) and it becomes popular.
Some people put it on any shape of noodle because what shape is
available tends to beat the exact performance of the exact shape. But
the name was already there so it gets used even though the name is no
longer accurate.

> Dan Abel > wrote:
>
>> "jmcquown" > wrote:
>>
>>
>> > I have
>> > heard of chili-mac. That's sort of a misnomer since it's not served on
>> > macaroni, it's chili served on a bed of spaghetti.
>>
>> I suppose you could serve it on spaghetti, but then why call it chili
>> mac?

****ghetti IS macaroni... ALL pasta IS macaroni.

>> Chili mac was a favorite of my aunt. A can of chili and some
>> macaroni, mixed together. Easy and filling.

Pretty much American chop suey.

Ranee at Arabian Knits wrote:
> Doug Freyburger > wrote:
>
>> Some people put it on any shape of noodle because what shape is
>> available tends to beat the exact performance of the exact shape. But
>> the name was already there so it gets used even though the name is no
>> longer accurate.
>
> I can see no benefit, and certainly nothing that would beat the
> performance of elbow macaroni, to using spaghetti instead, though.

Let's say I have a wholesale box of spagetti but I have to go to the
store to get a different shape of noodle. It doesn't have to be about
performance of the noodle as such but rather about the effort involved.

My parents used the words spagetti and noodle interchangably at times.
It was incorrect useage but it reflected a simple pragmatism. If the
recipe said spagetti and they had a box of some other shape of noodles
that's the box they used.

On Mon, 26 Sep 2011 21:04:27 +0000 (UTC), Doug Freyburger
> wrote:

>Ranee at Arabian Knits wrote:
>> Doug Freyburger > wrote:
>>
>>> Some people put it on any shape of noodle because what shape is
>>> available tends to beat the exact performance of the exact shape. But
>>> the name was already there so it gets used even though the name is no
>>> longer accurate.
>>
>> I can see no benefit, and certainly nothing that would beat the
>> performance of elbow macaroni, to using spaghetti instead, though.
>
>Let's say I have a wholesale box of spagetti but I have to go to the
>store to get a different shape of noodle. It doesn't have to be about
>performance of the noodle as such but rather about the effort involved.
>
>My parents used the words spagetti and noodle interchangably at times.
>It was incorrect useage.

No it wasn't incorrect usage, spaghetti is indeed a noodle. Many
pasta shapes are interchangeable. I rarely buy elbows but there's at
least a dozen shapes that will work as well and better... I much
prefer cellentani to elbows. For macaroni salad rotelli works better.
People buy elbows because they are typically the least expensive
shape, elbow dies are less complex to fabricate and maintain, they
also produce pasta at a higher rate.

On Mon, 26 Sep 2011 18:05:17 -0400, Brooklyn1 <Gravesend1> wrote:

>On Mon, 26 Sep 2011 21:04:27 +0000 (UTC), Doug Freyburger
> wrote:
>
>>Ranee at Arabian Knits wrote:
>>> Doug Freyburger > wrote:
>>>
>>>> Some people put it on any shape of noodle because what shape is
>>>> available tends to beat the exact performance of the exact shape. But
>>>> the name was already there so it gets used even though the name is no
>>>> longer accurate.
>>>
>>> I can see no benefit, and certainly nothing that would beat the
>>> performance of elbow macaroni, to using spaghetti instead, though.
>>
>>Let's say I have a wholesale box of spagetti but I have to go to the
>>store to get a different shape of noodle. It doesn't have to be about
>>performance of the noodle as such but rather about the effort involved.
>>
>>My parents used the words spagetti and noodle interchangably at times.
>>It was incorrect useage.
>
>No it wasn't incorrect usage, spaghetti is indeed a noodle. Many
>pasta shapes are interchangeable. I rarely buy elbows but there's at
>least a dozen shapes that will work as well and better... I much
>prefer cellentani to elbows. For macaroni salad rotelli works better.
>People buy elbows because they are typically the least expensive
>shape, elbow dies are less complex to fabricate and maintain, they
>also produce pasta at a higher rate.

One of my favorites:
http://www.barillaus.com/Products/3/cellentani.aspx

jmcquown wrote in rec.food.cooking:

>
> "Andy" > wrote in message
> ...
> > I have a tub of Curly's brand BBQ pulled pork that I've been
> > meaning to cook up for weeks.
> >
> > Maybe I'll add it to a pot of spaghetti and have BBQ spaghetti!
> > I've seen it done in Tennessee, on TV.
> >
> > Doesn't sound half bad. Surely a heavy, stick to the ribs meal, only
> > probably not for dinner.
> >
> > Andy
> >
> If not for dinner, when? (Please don't say breakfast!) I've never
> heard of BBQ spaghetti (in TN or otherwise) but that doesn't mean
> anything. I have heard of chili-mac. That's sort of a misnomer
> since it's not served on macaroni, it's chili served on a bed of
> spaghetti.
>
> Jill

Varys regionally Jill. It's also made with elbow macaroni and baked in
vice on top when it comes to chili-mac versions.


--

In article
>,
Ranée at Arabian Knits > wrote:

> In article
> >,
> Dan Abel > wrote:
>
> > In article >,
> > "jmcquown" > wrote:
> >
> >
> > > I have
> > > heard of chili-mac. That's sort of a misnomer since it's not served on
> > > macaroni, it's chili served on a bed of spaghetti.
> >
> > I suppose you could serve it on spaghetti, but then why call it chili
> > mac? Chili mac was a favorite of my aunt. A can of chili and some
> > macaroni, mixed together. Easy and filling.
>
> I've never heard of chili mac being served on spaghetti.

I don't have a problem with the food. I'd happily eat it. I just don't
see why it would still be called chili mac.

Now, Cincinnati chili is another matter. That is normally served on
spaghetti, as one option.

--
Dan Abel
Petaluma, California USA

Clueless AOL newbie Sheldon "Pussy" Katz blathered ignorantly:

> ****ghetti IS macaroni... ALL pasta IS macaroni.

Bullshit. You're a moron.

Bob

"jmcquown" ha scritto nel messaggio > "gloria.p" wrote in message
> ...
>> Basil, oregano, fennel, and a touch of red pepper flakes.
>>
>> gloria p
>
> Gee, I didn't know I was supposed to tell this moron how to season tomato
> sauce. I used Penzey's Italian herb blend, having already seasoned the
> meat with salt & pepper. The Italian blend contains basil, oregano,
> marjoram, thyme and cracked rosemary.

Someone who would use all that together at once has no business throwing the
word moron around.

On 27/09/2011 7:17 PM, Giusi wrote:
> "jmcquown" ha scritto nel messaggio> "gloria.p" wrote in message
>> ...
>>> Basil, oregano, fennel, and a touch of red pepper flakes.
>>>
>>> gloria p
>>
>> Gee, I didn't know I was supposed to tell this moron how to season tomato
>> sauce. I used Penzey's Italian herb blend, having already seasoned the
>> meat with salt& pepper. The Italian blend contains basil, oregano,
>> marjoram, thyme and cracked rosemary.
>
> Someone who would use all that together at once has no business throwing the
> word moron around.
>

Someone who would use " all that together at once" has no business
throwing words around. Look up "superfluous".

(It is ok to comment on someone's method, but not on their taste.)

"Brooklyn1" <Gravesend1> wrote in message
...
>> Dan Abel > wrote:
>>
>>> "jmcquown" > wrote:
>>>
>>>
>>> > I have
>>> > heard of chili-mac. That's sort of a misnomer since it's not served
>>> > on
>>> > macaroni, it's chili served on a bed of spaghetti.
>>>
>>> I suppose you could serve it on spaghetti, but then why call it chili
>>> mac?
>
> ****ghetti IS macaroni... ALL pasta IS macaroni.
>
Don't get your panties in a wad They are different shapes.

Jill

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 26 Sep 2011 21:04:27 +0000 (UTC), Doug Freyburger
> > wrote:
>
>>Ranee at Arabian Knits wrote:
>>> Doug Freyburger > wrote:
>>>
>>>> Some people put it on any shape of noodle because what shape is
>>>> available tends to beat the exact performance of the exact shape. But
>>>> the name was already there so it gets used even though the name is no
>>>> longer accurate.
>>>
>>> I can see no benefit, and certainly nothing that would beat the
>>> performance of elbow macaroni, to using spaghetti instead, though.
>>
>>Let's say I have a wholesale box of spagetti but I have to go to the
>>store to get a different shape of noodle. It doesn't have to be about
>>performance of the noodle as such but rather about the effort involved.
>>
>>My parents used the words spagetti and noodle interchangably at times.
>>It was incorrect useage.
>
> No it wasn't incorrect usage, spaghetti is indeed a noodle. Many
> pasta shapes are interchangeable. I rarely buy elbows but there's at
> least a dozen shapes that will work as well and better... I much
> prefer cellentani to elbows. For macaroni salad rotelli works better.
> People buy elbows because they are typically the least expensive
> shape, elbow dies are less complex to fabricate and maintain, they
> also produce pasta at a higher rate.
******************
I must be weird. I use elbow macaroni for mac & cheese and the long strands
for meat & tomato sauces. I like wide or medium egg noodles with just a
little butter, S&P and chopped parsley or dill weed. Of course those are
also served with some sort of meat with gravy on the side, like smothered
pork chops

Jill

On Tue, 27 Sep 2011 11:17:09 +0200, "Giusi" >
wrote:

>
>"jmcquown" ha scritto nel messaggio > "gloria.p" wrote in message
>> ...
>>> Basil, oregano, fennel, and a touch of red pepper flakes.
>>>
>>> gloria p
>>
>> Gee, I didn't know I was supposed to tell this moron how to season tomato
>> sauce. I used Penzey's Italian herb blend, having already seasoned the
>> meat with salt & pepper. The Italian blend contains basil, oregano,
>> marjoram, thyme and cracked rosemary.
>
>Someone who would use all that together at once has no business throwing the
>word moron around.

A moron who makes such a statement has no business in a kitchen...
I've seen some of the slop you produced, a five year old can do
better, much better.

On Tue, 27 Sep 2011 19:26:08 +1000, Sock > wrote:

>On 27/09/2011 7:17 PM, Giusi wrote:
>> "jmcquown" ha scritto nel messaggio> "gloria.p" wrote in message
>>> ...
>>>> Basil, oregano, fennel, and a touch of red pepper flakes.
>>>>
>>>> gloria p
>>>
>>> Gee, I didn't know I was supposed to tell this moron how to season tomato
>>> sauce. I used Penzey's Italian herb blend, having already seasoned the
>>> meat with salt& pepper. The Italian blend contains basil, oregano,
>>> marjoram, thyme and cracked rosemary.
>>
>> Someone who would use all that together at once has no business throwing the
>> word moron around.
>>
>
>Someone who would use " all that together at once" has no business
>throwing words around. Look up "superfluous".
>
>(It is ok to comment on someone's method, but not on their taste.)

Depends... "TIAD" is alive and well.

That low class nasty dago bitch has her taste in her ass... there is
no one way to season tomato sauce, or any sauce. And there are
several methods by which one can accomplish equally good results. I've
had tomato sauce made by folks who cook it most of a day, so long it's
no longer red, so caramelized it becomes brown and tastes nothing of
tomato or any seasonings... some love it, I think it's a waste of
ingredients, time, and effort... sau-seeche their own.

jill,

I have a request? please, if you don't mind, could you refrain from writing
anything that brings up his pnanties, or any wad they might bein or he might
have in them, really unappealing for a food group... hey, maybe it could be
a new diet fad!! lol

Lee
"jmcquown" > wrote in message
...
>
> "Brooklyn1" <Gravesend1> wrote in message
> ...
>>> Dan Abel > wrote:
>>>
>>>> "jmcquown" > wrote:
>>>>
>>>>
>>>> > I have
>>>> > heard of chili-mac. That's sort of a misnomer since it's not served
>>>> > on
>>>> > macaroni, it's chili served on a bed of spaghetti.
>>>>
>>>> I suppose you could serve it on spaghetti, but then why call it chili
>>>> mac?
>>
>> ****ghetti IS macaroni... ALL pasta IS macaroni.
>>
> Don't get your panties in a wad They are different shapes.
>
> Jill