On Sat, 03 Dec 2016 15:44:08 -0600, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> Spag Bol. Made up the sauce this morning
>> http://www.hostpic.org/images/1612030527110097.jpg
>>
>> I never make spag bol exactly the same way twice. This one has onion,
>> garlic, grated carrot, lamb mince, some thyme and oregano, two cans of
>> diced tomatoes, tomato paste, S&P. I added some aged cheddar as you
>> can see. Cooked on the gas stove, I prefer to use the wood stove and
>> really slow cook it, but not enough time and a bit too warm today for
>> that.
>
>Light is a little dark but i suspect that's a decent batch!

Thanks. The pic did come out a little too dark, I should have probably
tweaked it a little before uploading.

>The darker color due to Lamb mince I suspect?

Possibly. Lamb is my favourite meat for Spag Bol or Lasagna, closely
follow by pork. I do use a fair amount of tomato paste and diced
tomatoes, so that might partly account for it being dark as well. Lots
of garlic too. I like the sauce to be on the intense side, I don't
serve a lot of sauce with the pasta like some people do. I've never
had any complaints yet.

On 2016-12-03 5:23 PM, Je�us wrote:
> On Sat, 03 Dec 2016 15:54:57 -0600, "cshenk" > wrote:
>
>> I'm not so sure. It was lamb based. Parm is too mild to stand to it.
>
> I still used parm added at serving time. I never thought about lamb
> masking the parm flavour, I guess it might to some small degree.

A good Parmesan would do more to mask lamb than the other way around.
Canned Parmesan is pretty bland, but the freshly grated stuff is potent.
A little goes a long way.

On 2016-12-03, jmcquown > wrote:

> Smart phone or not, *auto spell check* sucks.

The comedian, Sebastian Maniscalco, does a hilarious bit on that. He
sed he musta had that "auto" spell-check on when he texted his
girlfriend, cuz she texted him back, "Whaddiya mean, 'you wanna kick
my puppy?'".

I'll let you ladies figure that one out.

nb

On 2016-12-03, Jeßus > wrote:

> On Sat, 03 Dec 2016 13:56:33 -0500, Gary > wrote:

>>http://hoaxes.org/weblog/comments/th..._bearing_trout

> Do you scale or shave a fish like that??

Beats me!

Salida is 'jes' a hop/skip/jump down the road (was there two days
ago), I can toss a Bud to passing Arkansas R rafters, got enough
fishing gear to start my own Pro Bass shop, and yet I've never heard
of 'em.

Methinks some ppl 'jes' have too much free time on their hands.

nb

On 4 Dec 2016 16:52:39 GMT, notbob > wrote:

>On 2016-12-03, Jeßus > wrote:
>
>> On Sat, 03 Dec 2016 13:56:33 -0500, Gary > wrote:
>
>>>http://hoaxes.org/weblog/comments/th..._bearing_trout
>
>> Do you scale or shave a fish like that??
>
>Beats me!

>Salida is 'jes' a hop/skip/jump down the road (was there two days
>ago), I can toss a Bud to passing Arkansas R rafters, got enough
>fishing gear to start my own Pro Bass shop, and yet I've never heard
>of 'em.
>
>Methinks some ppl 'jes' have too much free time on their hands.

Maybe they were 'jes' tired of all the blurry photos of Bigfoot and
moved onto a new creature. Little do people know Bigfoot is actually
blurry in real life.

On Sat, 3 Dec 2016 17:49:49 -0500, Dave Smith
> wrote:

>On 2016-12-03 5:23 PM, Je?us wrote:
>> On Sat, 03 Dec 2016 15:54:57 -0600, "cshenk" > wrote:
>>
>>> I'm not so sure. It was lamb based. Parm is too mild to stand to it.
>>
>> I still used parm added at serving time. I never thought about lamb
>> masking the parm flavour, I guess it might to some small degree.
>
>A good Parmesan would do more to mask lamb than the other way around.
>Canned Parmesan is pretty bland, but the freshly grated stuff is potent.

The difference is like instant coffee and fresh ground coffee beans -
no comparison.

>A little goes a long way.

It should, but I'm addicted to the stuff.

On 2016-12-04 1:49 PM, Je�us wrote:

>> A good Parmesan would do more to mask lamb than the other way around.
>> Canned Parmesan is pretty bland, but the freshly grated stuff is potent.
>
> The difference is like instant coffee and fresh ground coffee beans -
> no comparison.
>
>> A little goes a long way.
>
> It should, but I'm addicted to the stuff.


My wife has been doing the shopping lately and I am not complaining. She
mentioned the other day that Parmesan is a lot more expensive lately.

It always has been one of the more expensive cheese that I buy, but
since we use it in small amounts I am willing to spend the money on the
real stuff. A number of years ago I tried a locally made Parmesan
cheese. I was there for their cheddar, which is pretty good and saw the
Parmesan and noted how much cheaper it was. I bought a junk. If I had
only had the green can stuff before I might have been impressed, but
this stuff simply did not compare with the real McCoy. I went back to
spending the money on the real stuff.

"Jeßus" wrote:
>
> notbob > wrote:
> >Methinks some ppl 'jes' have too much free time on their hands.
>
> Maybe they were 'jes' tired of all the blurry photos of Bigfoot and
> moved onto a new creature. Little do people know Bigfoot is actually
> blurry in real life.

LMAO. Good one! That made me laugh.

notbob wrote:
>
> Salida is 'jes' a hop/skip/jump down the road (was there two days
> ago), I can toss a Bud to passing Arkansas R rafters, got enough
> fishing gear to start my own Pro Bass shop, and yet I've never heard
> of 'em.
>
> Methinks some ppl 'jes' have too much free time on their hands.

Just so you know, notbob....
A couple of years ago, you mentioned living in or near Salida, CO. On
that VERY SAME night I was watching an episode of "Mysteries at the
Museum" and they told the story of the "fur-bearing fish" hoax done by a
Salida city leader in the past. The timing between your comment and the
show was epic.

http://hoaxes.org/weblog/comments/th..._bearing_trout

On Sun, 4 Dec 2016 18:15:28 -0500, Dave Smith
> wrote:

>On 2016-12-04 1:49 PM, Je?us wrote:
>
>>> A good Parmesan would do more to mask lamb than the other way around.
>>> Canned Parmesan is pretty bland, but the freshly grated stuff is potent.
>>
>> The difference is like instant coffee and fresh ground coffee beans -
>> no comparison.
>>
>>> A little goes a long way.
>>
>> It should, but I'm addicted to the stuff.
>
>
>My wife has been doing the shopping lately and I am not complaining. She
>mentioned the other day that Parmesan is a lot more expensive lately.
>
>It always has been one of the more expensive cheese that I buy, but
>since we use it in small amounts I am willing to spend the money on the
>real stuff.

That's how I see it too. The proper stuff is well worth the extra
cost.