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.

On 12/2/2016 5:02 PM, Je�us wrote:
> 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.

Do have a nice case of spongiform encephalitis, you despicable
rabbit-killing vermin.

On 12/2/2016 5:02 PM, Je�us wrote:
> I never make spag bol exactly the same way twice.

That's DISGUSTING!

On 2016-12-03, Jeßus > wrote:

> Spag Bol.

Really? "Spag Bol"!?

I never wanna hear ya' bitch'n about my grammar, ever again.

> Made up the sauce this morning

> http://www.hostpic.org/images/1612030527110097.jpg

Looks more like Gag Bowl. Izzat cheese? 8|

nb

On 3 Dec 2016 01:10:15 GMT, notbob > wrote:

>On 2016-12-03, Jeßus > wrote:
>
>> Spag Bol.
>
>Really? "Spag Bol"!?
>
>I never wanna hear ya' bitch'n about my grammar, ever again.
>
>> Made up the sauce this morning
>
>> http://www.hostpic.org/images/1612030527110097.jpg
>
>Looks more like Gag Bowl. Izzat cheese? 8|

Jes go **** yourself.

On Fri, 2 Dec 2016 21:14:15 -0600, Sqwertz >
wrote:

>On 3 Dec 2016 01:10:15 GMT, notbob wrote:
>
>> On 2016-12-03, Jeßus > wrote:
>>
>>> Spag Bol.
>>
>> Really? "Spag Bol"!?
>>
>> I never wanna hear ya' bitch'n about my grammar, ever again.
>
>Spag Bol is a common abbreviation for this dish.

It is in Australia.

>It's not that 4th
>grade girl texting on a cell-phone crap that you come up with.

Exactly.

>ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>(147F) seared in duck fat. Rosemary and roasted garlic mashed sweet
>potatoes, and crab-stuffed mushrooms (sides were leftovers from
>Thanksgiving).

A lot of work but sounds good.

In article >, Sqwertz says...
>
> On 3 Dec 2016 01:10:15 GMT, notbob wrote:
>
> > On 2016-12-03, Jeßus > wrote:
> >
> >> Spag Bol.
> >
> > Really? "Spag Bol"!?
> >
> > I never wanna hear ya' bitch'n about my grammar, ever again.
>
> Spag Bol is a common abbreviation for this dish. It's not that 4th
> grade girl texting on a cell-phone crap that you come up with.
>
> ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
> (147F) seared in duck fat.

This is interesting. I tend to play audio while I cook, but I've never
tried video yet.

On 12/2/2016 8:55 PM, Bruce wrote:
> I tend to play audio while I cook, but I've never
> tried video yet.

Insert a Betamax tape in your anus, it'll play real good.

"Jeßus" wrote:
>
> Spag Bol. Made up the sauce this morning
> http://www.hostpic.org/images/1612030527110097.jpg

Looks amazingly tasty! Only thing I would question is the addition
of the cheddar cheese. How did that work out? Would you add that
again?

On 12/3/2016 12:16 PM, Gary wrote:
> "Jeßus" wrote:
>>
>> Spag Bol. Made up the sauce this morning
>> http://www.hostpic.org/images/1612030527110097.jpg
>
> Looks amazingly tasty! Only thing I would question is the addition
> of the cheddar cheese. How did that work out? Would you add that
> again?
>
Agree, I wouldn't have added cheddar. Hopefully the meal tasted good.

Jill

Sqwertz wrote:
>
> On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>
> > "Jeßus" wrote:
> >>
> >> Spag Bol. Made up the sauce this morning
> >> http://www.hostpic.org/images/1612030527110097.jpg
> >
> > Looks amazingly tasty! Only thing I would question is the addition
> > of the cheddar cheese. How did that work out? Would you add that
> > again?
>
> I was hoping the cheese was parmesan rinds. Until I read the
> description ;-)
>
> -sw

Parmesan would have been better, imo.
If not added to the sauce, I would have added it to the plate.
I usually do.

On Fri, 2 Dec 2016 21:48:12 -0600, Sqwertz >
wrote:

>On Sat, 03 Dec 2016 14:23:39 +1100, Jeßus wrote:
>
>> On Fri, 2 Dec 2016 21:14:15 -0600, Sqwertz >
>> wrote:
>>
>>>ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>>>(147F) seared in duck fat. Rosemary and roasted garlic mashed sweet
>>>potatoes, and crab-stuffed mushrooms (sides were leftovers from
>>>Thanksgiving).
>>
>> A lot of work but sounds good.
>
>The pork tenderloin literally took 8 minutes to prepare. Dry brine
>and vacuum seal yesterday, drop in water circulator, wait 1.5 hours,
>then sear and slice. The other two things were leftovers from
>Thanksgiving and come out the microwave.

A bit of prep involved beforehand but the rest is quick and easy.

On Sat, 3 Dec 2016 14:55:48 +1100, Bruce >
wrote:

>In article >, Sqwertz says...
>>
>> On 3 Dec 2016 01:10:15 GMT, notbob wrote:
>>
>> > On 2016-12-03, Jeßus > wrote:
>> >
>> >> Spag Bol.
>> >
>> > Really? "Spag Bol"!?
>> >
>> > I never wanna hear ya' bitch'n about my grammar, ever again.
>>
>> Spag Bol is a common abbreviation for this dish. It's not that 4th
>> grade girl texting on a cell-phone crap that you come up with.
>>
>> ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>> (147F) seared in duck fat.
>
>This is interesting. I tend to play audio while I cook, but I've never
>tried video yet.

Not much difference besides extra calories from the video.

On Fri, 2 Dec 2016 21:49:33 -0600, Sqwertz >
wrote:

>On Sat, 03 Dec 2016 14:22:19 +1100, Jeßus wrote:
>
>> On 3 Dec 2016 01:10:15 GMT, notbob > wrote:
>>
>>>On 2016-12-03, Jeßus > wrote:
>>>
>>>> Spag Bol.
>>>
>>>Really? "Spag Bol"!?
>>>
>>>I never wanna hear ya' bitch'n about my grammar, ever again.
>>>
>>>> Made up the sauce this morning
>>>
>>>> http://www.hostpic.org/images/1612030527110097.jpg
>>>
>>>Looks more like Gag Bowl. Izzat cheese? 8|
>>
>> Jes go **** yourself.
>
>It's 'yrself' (rather than the more simpler and common, "Jes GFY").

Oh, sorry about that. I think I made comment on his 'jes' a couple of
years ago, all this time he's been all bitter and twisted about, so it
seems

On 2016-12-03, Jeßus > wrote:

> On Fri, 2 Dec 2016 21:14:15 -0600, Sqwertz >

>>ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>>(147F) seared in duck fat.

> A lot of work but sounds good.

I'm sure you two will continue to extol the virtues of each other's meat,
but I think I'll pass on the rest of this conversation.

nb

On Sat, 03 Dec 2016 12:16:01 -0500, Gary > wrote:

>"Jeßus" wrote:
>>
>> Spag Bol. Made up the sauce this morning
>> http://www.hostpic.org/images/1612030527110097.jpg
>
>Looks amazingly tasty! Only thing I would question is the addition
>of the cheddar cheese. How did that work out? Would you add that
>again?

Yeah. I've done that a number of times. It's a vintage cheese, you
guys call it aged cheddar, I think. Fairly sharp tasting. It's only a
few very thin slices. I grated some parmesan to go with it too.

On 12/3/2016 1:03 PM, Gary wrote:
> Sqwertz wrote:
>>
>> On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>>
>>> "Jeßus" wrote:
>>>>
>>>> Spag Bol. Made up the sauce this morning
>>>> http://www.hostpic.org/images/1612030527110097.jpg
>>>
>>> Looks amazingly tasty! Only thing I would question is the addition
>>> of the cheddar cheese. How did that work out? Would you add that
>>> again?
>>
>> I was hoping the cheese was parmesan rinds. Until I read the
>> description ;-)
>>
>> -sw
>
> Parmesan would have been better, imo.
> If not added to the sauce, I would have added it to the plate.
> I usually do.
>
Maybe he was using up things he had in the fridge?

I'd have topped it with either some shredded mozzarella or grated
parmesan... after it was plated. On top of the sauce.

Jill

On Sat, 3 Dec 2016 11:58:26 -0600, Sqwertz >
wrote:

>On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>
>> "Jeßus" wrote:
>>>
>>> Spag Bol. Made up the sauce this morning
>>> http://www.hostpic.org/images/1612030527110097.jpg
>>
>> Looks amazingly tasty! Only thing I would question is the addition
>> of the cheddar cheese. How did that work out? Would you add that
>> again?
>
>I was hoping the cheese was parmesan rinds. Until I read the
>description ;-)

You'd have liked it if you like spag bol. It wasn't just plain cheddar
and only a small amount, wafer thin.

On Sat, 03 Dec 2016 13:03:10 -0500, Gary > wrote:

>Sqwertz wrote:
>>
>> On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>>
>> > "Jeßus" wrote:
>> >>
>> >> Spag Bol. Made up the sauce this morning
>> >> http://www.hostpic.org/images/1612030527110097.jpg
>> >
>> > Looks amazingly tasty! Only thing I would question is the addition
>> > of the cheddar cheese. How did that work out? Would you add that
>> > again?
>>
>> I was hoping the cheese was parmesan rinds. Until I read the
>> description ;-)
>>
>> -sw
>
>Parmesan would have been better, imo.
>If not added to the sauce, I would have added it to the plate.
>I usually do.

So do I. In fact, I almost like parmesan too much...

On 2016-12-03, Jeßus > wrote:

>>>>On 2016-12-03, Jeßus > wrote:
>>>>
>>>>> Spag Bol.

> years ago, all this time he's been all bitter and twisted about, so it
> seems

I have? It does? Who knew!?

I use "jes" and you use "Spag Bol", but I'm "bitter" and "twisted" and
yer jes being a homie? Amazing how that works.

nb

On Sat, 3 Dec 2016 13:16:53 -0500, jmcquown >
wrote:

>On 12/3/2016 1:03 PM, Gary wrote:
>> Sqwertz wrote:
>>>
>>> On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>>>
>>>> "Jeßus" wrote:
>>>>>
>>>>> Spag Bol. Made up the sauce this morning
>>>>> http://www.hostpic.org/images/1612030527110097.jpg
>>>>
>>>> Looks amazingly tasty! Only thing I would question is the addition
>>>> of the cheddar cheese. How did that work out? Would you add that
>>>> again?
>>>
>>> I was hoping the cheese was parmesan rinds. Until I read the
>>> description ;-)
>>>
>>
>> Parmesan would have been better, imo.
>> If not added to the sauce, I would have added it to the plate.
>> I usually do.
>>
>Maybe he was using up things he had in the fridge?

No, the cheese I used is very sharp. Its called 'vintage' cheese here,
I thought you USAians referred to it as an aged cheddar (but I could
be wrong about that). Those slices I used are wafer thin. I sometimes
like to add a bit to the sauce, but I always have some fresh grated
parmesan on hand to add after serving. Gotta have the parmesan... that
is a must.

BTW, when it was reheated for dinner (I made the sauce just after
breakfast), that cheese was fully melted and mixed through the sauce.
It wasn't served up just like that!

On 12/3/2016 1:33 PM, notbob wrote:
> On 2016-12-03, Jeßus > wrote:
>
>>>>> On 2016-12-03, Jeßus > wrote:
>>>>>
>>>>>> Spag Bol.
>
>> years ago, all this time he's been all bitter and twisted about, so it
>> seems
>
> I have? It does? Who knew!?
>
> I use "jes" and you use "Spag Bol", but I'm "bitter" and "twisted" and
> yer jes being a homie? Amazing how that works.
>
> nb
>
Down, boys! Time to break out that Wild Turkey?

"Spag Bol" is a widely accepted name for tomato-based spaghetti sauce
made with meat. Short for Spaghetti Bolognese. You are not that dense.

Jill

On 3 Dec 2016 18:33:37 GMT, notbob > wrote:

>On 2016-12-03, Jeßus > wrote:
>
>>>>>On 2016-12-03, Jeßus > wrote:
>>>>>
>>>>>> Spag Bol.
>
>> years ago, all this time he's been all bitter and twisted about, so it
>> seems
>
>I have? It does? Who knew!?

I did, after you said "I never wanna hear ya' bitch'n about my
grammar, ever again" in this same thread. I made that comment about
your usage of 'jes' over two years ago!

>I use "jes" and you use "Spag Bol", but I'm "bitter" and "twisted" and
>yer jes being a homie? Amazing how that works.

Its really no big deal to me, really. So don't worry about it. Maybe
I'll start using 'jes' more often myself ;p

Also, what exactly is a homie? I'll jes' look it up myself in a
moment.

On 12/3/2016 1:43 PM, Je�us wrote:
> On Sat, 3 Dec 2016 13:16:53 -0500, jmcquown >
> wrote:
>
>> Maybe he was using up things he had in the fridge?
>
> No, the cheese I used is very sharp. Its called 'vintage' cheese here,
> I thought you USAians referred to it as an aged cheddar (but I could
> be wrong about that). Those slices I used are wafer thin. I sometimes
> like to add a bit to the sauce, but I always have some fresh grated
> parmesan on hand to add after serving. Gotta have the parmesan... that
> is a must.
>
> BTW, when it was reheated for dinner (I made the sauce just after
> breakfast), that cheese was fully melted and mixed through the sauce.
> It wasn't served up just like that!
>
Sounds good as long as you enjoyed it. It wouldn't occur to me to add
cheddar cheese of any type to tomato sauce, no matter how thinly sliced.
I'm glad you enjoyed it.

Jill

On Sat, 3 Dec 2016 12:44:15 -0600, Sqwertz >
wrote:

>On Sun, 04 Dec 2016 05:12:27 +1100, Jeßus wrote:
>
>> On Sat, 3 Dec 2016 14:55:48 +1100, Bruce >
>> wrote:
>>
>>>In article >, Sqwertz says...
>>>>
>>>> On 3 Dec 2016 01:10:15 GMT, notbob wrote:
>>>>
>>>> > On 2016-12-03, Jeßus > wrote:
>>>> >
>>>> >> Spag Bol.
>>>> >
>>>> > Really? "Spag Bol"!?
>>>> >
>>>> > I never wanna hear ya' bitch'n about my grammar, ever again.
>>>>
>>>> Spag Bol is a common abbreviation for this dish. It's not that 4th
>>>> grade girl texting on a cell-phone crap that you come up with.
>>>>
>>>> ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>>>> (147F) seared in duck fat.
>>>
>>>This is interesting. I tend to play audio while I cook, but I've never
>>>tried video yet.
>>
>> Not much difference besides extra calories from the video.
>
>Heh. I'm not used to typing "vide" so my mind subconsciously finished
>the word for me. Or I could blame the spellchecker. Yeah - that's it
>- the spell checker!

The spell checker on my smart phone drove me nuts. I'd type something,
wait to see if the phone was going to 'correct' it... it didn't seem
to change it and so go back to typing again, only to find it later
changed the word after all. Grr.

On Sat, 3 Dec 2016 13:45:34 -0500, jmcquown >
wrote:

>On 12/3/2016 1:33 PM, notbob wrote:
>> On 2016-12-03, Jeßus > wrote:
>>
>>>>>> On 2016-12-03, Jeßus > wrote:
>>>>>>
>>>>>>> Spag Bol.
>>
>>> years ago, all this time he's been all bitter and twisted about, so it
>>> seems
>>
>> I have? It does? Who knew!?
>>
>> I use "jes" and you use "Spag Bol", but I'm "bitter" and "twisted" and
>> yer jes being a homie? Amazing how that works.
>>
>> nb
>>
>Down, boys! Time to break out that Wild Turkey?

It's not even 6AM, but what the hell... why not?

>"Spag Bol" is a widely accepted name for tomato-based spaghetti sauce
>made with meat. Short for Spaghetti Bolognese. You are not that dense.

I'm sure he knows, he was just picking nits, because of our little
debate with 'jes', I think we can move forward from here now?

notbob wrote:
>
> On 2016-12-03, Jeßus > wrote:
>
> >>>>On 2016-12-03, Jeßus > wrote:
> >>>>
> >>>>> Spag Bol.
>
> > years ago, all this time he's been all bitter and twisted about, so it
> > seems
>
> I have? It does? Who knew!?
>
> I use "jes" and you use "Spag Bol", but I'm "bitter" and "twisted" and
> yer jes being a homie? Amazing how that works.
>
> nb

Hey...this is what your town tried about 80 years ago:
http://hoaxes.org/weblog/comments/th..._bearing_trout

In article >, Jeßus says...
>
> On Sat, 3 Dec 2016 14:55:48 +1100, Bruce >
> wrote:
>
> >In article >, Sqwertz says...
> >>
> >> On 3 Dec 2016 01:10:15 GMT, notbob wrote:
> >>
> >> > On 2016-12-03, Jeßus > wrote:
> >> >
> >> >> Spag Bol.
> >> >
> >> > Really? "Spag Bol"!?
> >> >
> >> > I never wanna hear ya' bitch'n about my grammar, ever again.
> >>
> >> Spag Bol is a common abbreviation for this dish. It's not that 4th
> >> grade girl texting on a cell-phone crap that you come up with.
> >>
> >> ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
> >> (147F) seared in duck fat.
> >
> >This is interesting. I tend to play audio while I cook, but I've never
> >tried video yet.
>
> Not much difference besides extra calories from the video.

I'd better stay away from it then.

In article >, notbob says...
>
> On 2016-12-03, Jeßus > wrote:
>
> >>>>On 2016-12-03, Jeßus > wrote:
> >>>>
> >>>>> Spag Bol.
>
> > years ago, all this time he's been all bitter and twisted about, so it
> > seems
>
> I have? It does? Who knew!?
>
> I use "jes" and you use "Spag Bol", but I'm "bitter" and "twisted" and
> yer jes being a homie? Amazing how that works.

It doesn't mean you're a homie, just that you're Australian

On Sun, 4 Dec 2016 05:59:26 +1100, Bruce >
wrote:

>In article >, Jeßus says...
>>
>> On Sat, 3 Dec 2016 14:55:48 +1100, Bruce >
>> wrote:
>>
>> >This is interesting. I tend to play audio while I cook, but I've never
>> >tried video yet.
>>
>> Not much difference besides extra calories from the video.
>
>I'd better stay away from it then.

Yes. Especially the high definition stuff.

On 12/3/2016 1:52 PM, Je�us wrote:
> On Sat, 3 Dec 2016 12:44:15 -0600, Sqwertz >
> wrote:
>
>>>>> ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>>
>> Heh. I'm not used to typing "vide" so my mind subconsciously finished
>> the word for me. Or I could blame the spellchecker. Yeah - that's it
>> - the spell checker!
>
> The spell checker on my smart phone drove me nuts. I'd type something,
> wait to see if the phone was going to 'correct' it... it didn't seem
> to change it and so go back to typing again, only to find it later
> changed the word after all. Grr.
>
Smart phone or not, *auto spell check* sucks. Yes, I really did mean to
type [whatever]. I don't want a spell checker to choose and replace
words for me. The problem with spell checkers is they do not grasp
context. If you can't turn it off it's a PITA.

I chuckled when I read Steve made a "sous video pork tenderloin". Of
course I knew what he meant.

Jill

On 12/3/2016 11:13 AM, Je�us wrote:
> On Fri, 2 Dec 2016 21:49:33 -0600, Sqwertz >
> wrote:
>
>> On Sat, 03 Dec 2016 14:22:19 +1100, Jeßus wrote:
>>
>>> On 3 Dec 2016 01:10:15 GMT, notbob > wrote:
>>>
>>>> On 2016-12-03, Jeßus > wrote:
>>>>
>>>>> Spag Bol.
>>>>
>>>> Really? "Spag Bol"!?
>>>>
>>>> I never wanna hear ya' bitch'n about my grammar, ever again.
>>>>
>>>>> Made up the sauce this morning
>>>>
>>>>> http://www.hostpic.org/images/1612030527110097.jpg
>>>>
>>>> Looks more like Gag Bowl. Izzat cheese? 8|
>>>
>>> Jes go **** yourself.
>>
>> It's 'yrself' (rather than the more simpler and common, "Jes GFY").
>
> Oh, sorry about that. I think I made comment on his 'jes' a couple of
> years ago, all this time he's been all bitter and twisted about, so it
> seems
>

Go kill some more rabbits, you subhuman excuse for a meat puppet.

On 12/3/2016 11:49 AM, Je�us wrote:
> Also, what exactly is a homie? I'll jes' look it up myself in a
> moment.

You should be vivisected and packed in kosher salt.

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


>Hey...this is what your town tried about 80 years ago:
>http://hoaxes.org/weblog/comments/th..._bearing_trout

Do you scale or shave a fish like that??
Perhaps I should have a seance and ask John Lennon.

On Sat, 3 Dec 2016 14:13:30 -0500, jmcquown >
wrote:

>On 12/3/2016 1:52 PM, Je?us wrote:
>> On Sat, 3 Dec 2016 12:44:15 -0600, Sqwertz >
>> wrote:
>>
>>>>>> ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>>>
>>> Heh. I'm not used to typing "vide" so my mind subconsciously finished
>>> the word for me. Or I could blame the spellchecker. Yeah - that's it
>>> - the spell checker!
>>
>> The spell checker on my smart phone drove me nuts. I'd type something,
>> wait to see if the phone was going to 'correct' it... it didn't seem
>> to change it and so go back to typing again, only to find it later
>> changed the word after all. Grr.
>>
>Smart phone or not, *auto spell check* sucks.

Yes, good point. *auto* spell checker, an important distinction.

>Yes, I really did mean to
>type [whatever]. I don't want a spell checker to choose and replace
>words for me. The problem with spell checkers is they do not grasp
>context. If you can't turn it off it's a PITA.
>
>I chuckled when I read Steve made a "sous video pork tenderloin". Of
>course I knew what he meant.

Yep

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! The darker
color due to Lamb mince I suspect?

--

Gary wrote in rec.food.cooking:

> Sqwertz wrote:
> >
> > On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
> >
> > > "Jeßus" wrote:
> > > >
> > >> Spag Bol. Made up the sauce this morning
> > >> http://www.hostpic.org/images/1612030527110097.jpg
> > >
> > > Looks amazingly tasty! Only thing I would question is the addition
> > > of the cheddar cheese. How did that work out? Would you add that
> > > again?
> >
> > I was hoping the cheese was parmesan rinds. Until I read the
> > description ;-)
> >
> > -sw
>
> Parmesan would have been better, imo.
> If not added to the sauce, I would have added it to the plate.
> I usually do.

I'm not so sure. It was lamb based. Parm is too mild to stand to it.

--

On 12/3/2016 4:54 PM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> Sqwertz wrote:
>>>
>>> On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>>>
>>>> "Jeßus" wrote:
>>>>>
>>>>> Spag Bol. Made up the sauce this morning
>>>>> http://www.hostpic.org/images/1612030527110097.jpg
>>>>
>>>> Looks amazingly tasty! Only thing I would question is the addition
>>>> of the cheddar cheese. How did that work out? Would you add that
>>>> again?
>>>
>>> I was hoping the cheese was parmesan rinds. Until I read the
>>> description ;-)
>>>
>>> -sw
>>
>> Parmesan would have been better, imo.
>> If not added to the sauce, I would have added it to the plate.
>> I usually do.
>
> I'm not so sure. It was lamb based. Parm is too mild to stand to it.
>
Good parm can be quite strong. A little goes a long way.

Jill

On Sat, 03 Dec 2016 15:54:57 -0600, "cshenk" > wrote:

>Gary wrote in rec.food.cooking:
>
>> Sqwertz wrote:
>> >
>> > On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>> >
>> > > "Jeßus" wrote:
>> > > >
>> > >> Spag Bol. Made up the sauce this morning
>> > >> http://www.hostpic.org/images/1612030527110097.jpg
>> > >
>> > > Looks amazingly tasty! Only thing I would question is the addition
>> > > of the cheddar cheese. How did that work out? Would you add that
>> > > again?
>> >
>> > I was hoping the cheese was parmesan rinds. Until I read the
>> > description ;-)
>> >
>> > -sw
>>
>> Parmesan would have been better, imo.
>> If not added to the sauce, I would have added it to the plate.
>> I usually do.
>
>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.

On Sat, 3 Dec 2016 17:09:38 -0500, jmcquown >
wrote:

>On 12/3/2016 4:54 PM, cshenk wrote:
>> Gary wrote in rec.food.cooking:
>>
>>> Sqwertz wrote:
>>>>
>>>> On Sat, 03 Dec 2016 12:16:01 -0500, Gary wrote:
>>>>
>>>>> "Jeßus" wrote:
>>>>>>
>>>>>> Spag Bol. Made up the sauce this morning
>>>>>> http://www.hostpic.org/images/1612030527110097.jpg
>>>>>
>>>>> Looks amazingly tasty! Only thing I would question is the addition
>>>>> of the cheddar cheese. How did that work out? Would you add that
>>>>> again?
>>>>
>>>> I was hoping the cheese was parmesan rinds. Until I read the
>>>> description ;-)
>>>>
>>>> -sw
>>>
>>> Parmesan would have been better, imo.
>>> If not added to the sauce, I would have added it to the plate.
>>> I usually do.
>>
>> I'm not so sure. It was lamb based. Parm is too mild to stand to it.
>>
>Good parm can be quite strong. A little goes a long way.

Not with me. It's more a case of my liking some Spag Bol with my Parm
I like the strong, sharp flavour of parm and vintage... a lot.