spaghetti
 

Hi, does anyone have a good spagetti recipe? Also, what is the best
commercial brand spagetti sauce? I find that some of the commercial
brands are bit too acidic and spicy for my tastes.

> wrote in message
oups.com...
> Hi, does anyone have a good spagetti recipe? Also, what is the best
> commercial brand spagetti sauce? I find that some of the commercial
> brands are bit too acidic and spicy for my tastes.

I can't think of any easier cooked spaghetti sauce. It is from Tyler
Florence. I like it. It might be less expensive than the commercial brand
spaghetti sauce, depending on where you buy your tomato puree. A cousin
turned me onto "Redpack" Puree, which I have used for lasagne. The tomatoes
are good and strong. This week I bought "Redpack" Sauce and haven't tried
it yet. For the below recipe I have used a 28-oz can of Italian tomatoes and
smashed them, and it worked for me.

2 tablespoons olive oil

1 garlic clove, crushed

1 (28-ounce) can tomato puree

1 teaspoon dried marjoram

1 teaspoon dried basil

Salt and fresh ground pepper, to taste





Over medium heat, heat oil in a saucepan until hot. Add all ingredients,
cover and bring to a boil. Uncover, lower heat and allow to simmer for 30
minutes.

Dee Randall wrote:

> > wrote in message
> oups.com...
> > Hi, does anyone have a good spagetti recipe? Also, what is the best
> > commercial brand spagetti sauce? I find that some of the commercial
> > brands are bit too acidic and spicy for my tastes.
>
> I can't think of any easier cooked spaghetti sauce. It is from Tyler
> Florence. I like it. It might be less expensive than the commercial brand
> spaghetti sauce, depending on where you buy your tomato puree. A cousin
> turned me onto "Redpack" Puree, which I have used for lasagne. The tomatoes
> are good and strong. This week I bought "Redpack" Sauce and haven't tried
> it yet. For the below recipe I have used a 28-oz can of Italian tomatoes and
> smashed them, and it worked for me.
>
> 2 tablespoons olive oil
> 1 garlic clove, crushed
> 1 (28-ounce) can tomato puree
> 1 teaspoon dried marjoram
> 1 teaspoon dried basil
> Salt and fresh ground pepper, to taste
>
> Over medium heat, heat oil in a saucepan until hot. Add all ingredients,
> cover and bring to a boil. Uncover, lower heat and allow to simmer for 30
> minutes.

I like both chopped tomatoes of any kind and canned tomato sauce. I dunno if
it's authentic or not, but I add a pinch of fennel seed (or the leaf near the
end of cooking). Sparks up the flavor. And I like italian sausage instead of
hamberger. Turkey italian is okay, but pork is better.
Edrena

On Thu 30 Jun 2005 12:17:22p, The Joneses wrote in rec.food.cooking:

> Dee Randall wrote:
>
>> > wrote in message
>> oups.com...
>> > Hi, does anyone have a good spagetti recipe? Also, what is the best
>> > commercial brand spagetti sauce? I find that some of the commercial
>> > brands are bit too acidic and spicy for my tastes.
>>
>> I can't think of any easier cooked spaghetti sauce. It is from Tyler
>> Florence. I like it. It might be less expensive than the commercial
>> brand spaghetti sauce, depending on where you buy your tomato puree. A
>> cousin turned me onto "Redpack" Puree, which I have used for lasagne.
>> The tomatoes are good and strong. This week I bought "Redpack" Sauce
>> and haven't tried it yet. For the below recipe I have used a 28-oz can
>> of Italian tomatoes and smashed them, and it worked for me.
>>
>> 2 tablespoons olive oil
>> 1 garlic clove, crushed
>> 1 (28-ounce) can tomato puree
>> 1 teaspoon dried marjoram
>> 1 teaspoon dried basil
>> Salt and fresh ground pepper, to taste
>>
>> Over medium heat, heat oil in a saucepan until hot. Add all
>> ingredients, cover and bring to a boil. Uncover, lower heat and allow
>> to simmer for 30 minutes.
>
> I like both chopped tomatoes of any kind and canned tomato sauce. I
> dunno if it's authentic or not, but I add a pinch of fennel seed (or the
> leaf near the end of cooking). Sparks up the flavor. And I like italian
> sausage instead of hamberger. Turkey italian is okay, but pork is
> better. Edrena

My SO won't eat spaghetti sauce with sausage meat in it (woe is me), but I
grind some fennel seed and add to the sauce. At least it makes me "think"
of sausage.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Thu 30 Jun 2005 12:17:22p, The Joneses wrote in rec.food.cooking:
>
>> Dee Randall wrote:
>>
>>> > wrote in message
>>> oups.com...
>>> > Hi, does anyone have a good spagetti recipe? Also, what is the
>>> > best
>>> > commercial brand spagetti sauce? I find that some of the
>>> > commercial
>>> > brands are bit too acidic and spicy for my tastes.
>>>
>>> I can't think of any easier cooked spaghetti sauce. It is from
>>> Tyler
>>> Florence. I like it. It might be less expensive than the
>>> commercial
>>> brand spaghetti sauce, depending on where you buy your tomato puree.
>>> A
>>> cousin turned me onto "Redpack" Puree, which I have used for
>>> lasagne.
>>> The tomatoes are good and strong. This week I bought "Redpack"
>>> Sauce
>>> and haven't tried it yet. For the below recipe I have used a 28-oz
>>> can
>>> of Italian tomatoes and smashed them, and it worked for me.
>>>
>>> 2 tablespoons olive oil
>>> 1 garlic clove, crushed
>>> 1 (28-ounce) can tomato puree
>>> 1 teaspoon dried marjoram
>>> 1 teaspoon dried basil
>>> Salt and fresh ground pepper, to taste
>>>
>>> Over medium heat, heat oil in a saucepan until hot. Add all
>>> ingredients, cover and bring to a boil. Uncover, lower heat and
>>> allow
>>> to simmer for 30 minutes.
>>
>> I like both chopped tomatoes of any kind and canned tomato sauce. I
>> dunno if it's authentic or not, but I add a pinch of fennel seed (or
>> the
>> leaf near the end of cooking). Sparks up the flavor. And I like
>> italian
>> sausage instead of hamberger. Turkey italian is okay, but pork is
>> better. Edrena
>
> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
> but I
> grind some fennel seed and add to the sauce. At least it makes me
> "think"
> of sausage.

I DO like a man who does as he is told *WEG*

On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:

>> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
>> but I grind some fennel seed and add to the sauce. At least it makes
>> me "think" of sausage.
>
> I DO like a man who does as he is told *WEG*
>

LOL! One must bend or be broken! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:

> On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:
>
> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
> >> but I grind some fennel seed and add to the sauce. At least it makes
> >> me "think" of sausage.
> >
> > I DO like a man who does as he is told *WEG*
> >
>
> LOL! One must bend or be broken! :-)
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974
>
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> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com

Like a tree trunk: strong, a little rough on the outside, and flexible!
Hooboy, better lay off the afternoon gin.
Edrenaaaa

"Wayne Boatwright" > wrote in message
...
> On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:
>
>>> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>>> me),
>>> but I grind some fennel seed and add to the sauce. At least it
>>> makes
>>> me "think" of sausage.
>>
>> I DO like a man who does as he is told *WEG*
>>
>
> LOL! One must bend or be broken! :-)

Eggzackerly!!!!! :)))

"The Joneses" > wrote in message
...
> Wayne Boatwright wrote:
>
>> On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:
>>
>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>> >> me),
>> >> but I grind some fennel seed and add to the sauce. At least it
>> >> makes
>> >> me "think" of sausage.
>> >
>> > I DO like a man who does as he is told *WEG*
>> >
>>
>> LOL! One must bend or be broken! :-)

> Like a tree trunk: strong, a little rough on the outside, and
> flexible!
> Hooboy, better lay off the afternoon gin.
> Edrenaaaa

Oi! What is wrong wiv da gin???????

Ophelia in Scotland who loves a gin in the afternoons (at the weekends
when she is not working)

On Thu 30 Jun 2005 01:50:55p, Ophelia wrote in rec.food.cooking:

>
> "The Joneses" > wrote in message
> ...
>> Wayne Boatwright wrote:
>>
>>> On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:
>>>
>>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>>> >> me), but I grind some fennel seed and add to the sauce. At least
>>> >> it makes me "think" of sausage.
>>> >
>>> > I DO like a man who does as he is told *WEG*
>>> >
>>>
>>> LOL! One must bend or be broken! :-)
>
>> Like a tree trunk: strong, a little rough on the outside, and
>> flexible! Hooboy, better lay off the afternoon gin.
>> Edrenaaaa
>
> Oi! What is wrong wiv da gin???????
>
> Ophelia in Scotland who loves a gin in the afternoons (at the weekends
> when she is not working)

Is "pink gin" common in the UK? What is it, exactly?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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A simple favorite :

Start the water.

Pour some olive oil into a pan large enough to hold the drained pasta,
and heat to a low medium. Use about (at least) three tablespoons per
serving.

Mince or crush three cloves of garlic per serving.

When the water starts boiling, add the spaghetti.

Add the garlic to the hot oil and sautee until just slightly brown. The
spaghetti should be done around the same time.

Drain the spaghetti and add to the garlic and oil

Sprinkle some fresh chopped herbs such as parsley or basil on top.

Mix and serve.

You can add all kinds of things to this base.

Dean G.

Wayne Boatwright > said:

> My SO won't eat spaghetti sauce with sausage meat in it (woe is me), but I
> grind some fennel seed and add to the sauce. At least it makes me "think"
> of sausage.

I do the same. I always add some powdered fennel seed to Harry's Sauce,
too.

What's up with Harry these days?

Carol

--
Coming at you live, from beautiful Lake Woebegon

"L, not -L" > wrote in message
...
>
> On 30-Jun-2005, "Ophelia" > wrote:
>
>> Oi! What is wrong wiv da gin???????
>>
>> Ophelia in Scotland who loves a gin in the afternoons (at the
>> weekends
>> when she is not working)
>
> Interesting cultural difference; I'm in the US and now that I'm
> retired, I
> don't want a drink in the afternoon. Or, perhaps you have an employer
> that
> is better than mine was.

Umm nooooo '(at the weekends when she is not working)'

"Wayne Boatwright" > wrote in message
...
> On Thu 30 Jun 2005 01:50:55p, Ophelia wrote in rec.food.cooking:
>
>>
>> "The Joneses" > wrote in message
>> ...
>>> Wayne Boatwright wrote:
>>>
>>>> On Thu 30 Jun 2005 12:33:41p, Ophelia wrote in rec.food.cooking:
>>>>
>>>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>>>> >> me), but I grind some fennel seed and add to the sauce. At
>>>> >> least
>>>> >> it makes me "think" of sausage.
>>>> >
>>>> > I DO like a man who does as he is told *WEG*
>>>> >
>>>>
>>>> LOL! One must bend or be broken! :-)
>>
>>> Like a tree trunk: strong, a little rough on the outside, and
>>> flexible! Hooboy, better lay off the afternoon gin.
>>> Edrenaaaa
>>
>> Oi! What is wrong wiv da gin???????
>>
>> Ophelia in Scotland who loves a gin in the afternoons (at the
>> weekends
>> when she is not working)
>
> Is "pink gin" common in the UK? What is it, exactly?

I have no idea Wayne I have never seen any

On 30 Jun 2005 09:55:55 -0700, "
> wrote:

>Hi, does anyone have a good spagetti recipe? Also, what is the best
>commercial brand spagetti sauce? I find that some of the commercial
>brands are bit too acidic and spicy for my tastes.

This is a good 'ol standby I've been using for years.
It takes about 20 minutes to make.


@@@@@ Now You're Cooking! Export Format

Pasta Puttanesca

pasta, sauces

1 pound spaghetti
2 2-1/2 pound cans peeled Italina plum tomatoes
1/4 cup olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes; or to taste
1/2 cup tiny black Nicoise olives
1/4 cup drained capers
4 cloves garlic; peeled, chopped
8 anchovy fillets; coarsely chopped
1/2 cup Italian parsley; chopped

Bring 4 quarts water to a boil in a large pot. Stir in the spaghetti.
cook until tender but still firm. Drain immediately when done and
transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise
into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil. Keep
the sauce at a full boil and add remaining ingredients except pasta,
one at a time. stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until
sauce has thickened to your liking.
Serve immediately over hot pasta and garnish with additional chopped
parsley.

I have also used pitted canned black olives in a pinch.

It is not known whether the Italian ladies of the night (the puttane)
who gave their name to this racy pasta sauce did so because they were
short of time or cash or both. In any case, puttanesca is quick and
cheap.

Contributor: The Silver Palate Cookbook

Yield: 4 servings


** Exported from Now You're Cooking! v5.66 **

Koko
A Yuman being on the net
(posting from San Diego)

Louis Cohen wrote:
> [snip]
> Make sure that you always have in the pantry:
>
> - garlic
> - onions
> - dried parsley
> - canned tomatoes
> - dried pasta
>
And dried red chile flakes. And cans of clams. And tins of anchovies.

On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:

> Wayne Boatwright > said:
>
>> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
>> but I grind some fennel seed and add to the sauce. At least it makes
>> me "think" of sausage.
>
> I do the same. I always add some powdered fennel seed to Harry's Sauce,
> too.
>
> What's up with Harry these days?
>
> Carol
>

What is Harr's Sauce?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 24 Jul 2005 15:27:00 +0200, Wayne Boatwright wrote:

> On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:
>
> > Wayne Boatwright > said:
> >
> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
> >> but I grind some fennel seed and add to the sauce. At least it makes
> >> me "think" of sausage.
> >
> > I do the same. I always add some powdered fennel seed to Harry's Sauce,
> > too.
> >
> > What's up with Harry these days?
> >
> > Carol
> >
>
> What is Harr's Sauce?

I want to know more about powdered fennel... do you buy it or make it?

"sf" > wrote in message
...
> On 24 Jul 2005 15:27:00 +0200, Wayne Boatwright wrote:
>
>> On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:
>>
>> > Wayne Boatwright > said:
>> >
>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
>> >> but I grind some fennel seed and add to the sauce. At least it makes
>> >> me "think" of sausage.
>> >
>> > I do the same. I always add some powdered fennel seed to Harry's
>> Sauce,
>> > too.
>> >
>> > What's up with Harry these days?
>> >
>> > Carol
>> >
>>
>> What is Harr's Sauce?
>
> I want to know more about powdered fennel... do you buy it or make it?

When I have ground fennel seeds in the small-ish coffee bean grinders (2 or
3 brands), they have always come out a bit gritty. If you do not have a
better grinder, or even if you do?, I would suggest trying to buy it already
ground. The same thing with cloves -- yikes! There are certain spices that
it is better to buy already ground; I believe also that cardamon & coriander
seeds also fall under this caveat emptor.
Good luck,
Dee

On Sun 24 Jul 2005 09:28:24a, Dee Randall wrote in rec.food.cooking:

>
> "sf" > wrote in message
> ...
>> On 24 Jul 2005 15:27:00 +0200, Wayne Boatwright wrote:
>>
>>> On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:
>>>
>>> > Wayne Boatwright > said:
>>> >
>>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>>> >> me), but I grind some fennel seed and add to the sauce. At least
>>> >> it makes me "think" of sausage.
>>> >
>>> > I do the same. I always add some powdered fennel seed to Harry's
>>> > Sauce, too.
>>> >
>>> > What's up with Harry these days?
>>> >
>>> > Carol
>>> >
>>>
>>> What is Harr's Sauce?
>>
>> I want to know more about powdered fennel... do you buy it or make it?
>
> When I have ground fennel seeds in the small-ish coffee bean grinders (2
> or 3 brands), they have always come out a bit gritty. If you do not have
> a better grinder, or even if you do?, I would suggest trying to buy it
> already ground. The same thing with cloves -- yikes! There are certain
> spices that it is better to buy already ground; I believe also that
> cardamon & coriander seeds also fall under this caveat emptor.
> Good luck,
> Dee
>
>
>

Maybe it's the grinder, Dee. I have a Braun, and have no trouble reducing
any spice to a fine powder, including whole cloves, cinnamon bark, etc.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Sun 24 Jul 2005 09:28:24a, Dee Randall wrote in rec.food.cooking:
>
>>
>> "sf" > wrote in message
>> ...
>>> On 24 Jul 2005 15:27:00 +0200, Wayne Boatwright wrote:
>>>
>>>> On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:
>>>>
>>>> > Wayne Boatwright > said:
>>>> >
>>>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>>>> >> me), but I grind some fennel seed and add to the sauce. At least
>>>> >> it makes me "think" of sausage.
>>>> >
>>>> > I do the same. I always add some powdered fennel seed to Harry's
>>>> > Sauce, too.
>>>> >
>>>> > What's up with Harry these days?
>>>> >
>>>> > Carol
>>>> >
>>>>
>>>> What is Harr's Sauce?
>>>
>>> I want to know more about powdered fennel... do you buy it or make it?
>>
>> When I have ground fennel seeds in the small-ish coffee bean grinders (2
>> or 3 brands), they have always come out a bit gritty. If you do not have
>> a better grinder, or even if you do?, I would suggest trying to buy it
>> already ground. The same thing with cloves -- yikes! There are certain
>> spices that it is better to buy already ground; I believe also that
>> cardamon & coriander seeds also fall under this caveat emptor.
>> Good luck,
>> Dee
>>
>>
>>
>
> Maybe it's the grinder, Dee. I have a Braun, and have no trouble reducing
> any spice to a fine powder, including whole cloves, cinnamon bark, etc.
>
> --
> Wayne Boatwright *¿*

Hmmm -- I looked to see what I have that is working: DeLongi & Melita. I
just bought a Krupp a couple of months ago (for another residence) and
haven't used it for this sort of thing. I had a Braun coffee grinder once,
but it was one of those that had a container on it for the ground coffee.
So, next time I buy one, I will buy a Braun -- too bad I didn't know the 1st
of June, I would've bought Braun instead of Krupps - I think I had a choice,
too. Oh, well. But thank you so much.
P.S. The DeLongi & Melita will grind to "appear" fine, but when used in
cooking whatever, it will feel gritty to the teeth.
Dee Dee

Wayne Boatwright wrote:

> > Wayne Boatwright said:
> >
> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
> me),
> >> but I grind some fennel seed and add to the sauce. At least it
> makes
> >> me "think" of sausage.

Have you thought of falafel (sp?) type ground garbonzo bean "meat
balls"? I often fix this for vegetarian friends, ground black eyed peas
works well also, a very stiff batter of the ground garbonzoes with a bit
of sesame oil some garlic and any other spices, but especially fennel
and/or cumin and a little bit of lemon juice, formed into balls or
other appropriate shapes and sautéed quickly in a bit of veggie oil or
butter then served with the spaghetti rather than simmered in the
sauce. You can get a very nice crispy crust on the outside if you are
prepared to slowly brown the objects.

Or do you mean your SO just wont eat spaghetti with 'sausage' but will
eat it with beef or other meat? I do like an spicey Italian sausage in
spaghetti, but recently have been buying a local andoullie.
---
JL

"Joseph Littleshoes" > wrote in message
...
> Wayne Boatwright wrote:
>
>> > Wayne Boatwright said:
>> >
>> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>> me),
>> >> but I grind some fennel seed and add to the sauce. At least it
>> makes
>> >> me "think" of sausage.
>
> Have you thought of falafel (sp?) type ground garbonzo bean "meat
> balls"? I often fix this for vegetarian friends, ground black eyed peas
> works well also, a very stiff batter of the ground garbonzoes with a bit
> of sesame oil some garlic and any other spices, but especially fennel
> and/or cumin and a little bit of lemon juice, formed into balls or
> other appropriate shapes and sautéed quickly in a bit of veggie oil or
> butter then served with the spaghetti rather than simmered in the
> sauce. You can get a very nice crispy crust on the outside if you are
> prepared to slowly brown the objects.
>
> Or do you mean your SO just wont eat spaghetti with 'sausage' but will
> eat it with beef or other meat? I do like an spicey Italian sausage in
> spaghetti, but recently have been buying a local andoullie.
> ---
> JL

I love andoulie, too, and I agree that is is spicy. But I reserve using
andoulie for more-or-less Louisiana-type foods, as it seems to have this
regional spicey-ness. However, who cares what one eats, so long as it suits
the eater, right?
For me, the spicier the better or spicey=more better.
Dee Dee

Dee Randall wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Wayne Boatwright wrote:
> >
> >> > Wayne Boatwright said:
> >> >
> >> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>
> >> me),
> >> >> but I grind some fennel seed and add to the sauce. At least it
> >> makes
> >> >> me "think" of sausage.
> >
> > Have you thought of falafel (sp?) type ground garbonzo bean "meat
> > balls"? I often fix this for vegetarian friends, ground black eyed
> peas
> > works well also, a very stiff batter of the ground garbonzoes with a
> bit
> > of sesame oil some garlic and any other spices, but especially
> fennel
> > and/or cumin and a little bit of lemon juice, formed into balls or
> > other appropriate shapes and sautéed quickly in a bit of veggie oil
> or
> > butter then served with the spaghetti rather than simmered in the
> > sauce. You can get a very nice crispy crust on the outside if you
> are
> > prepared to slowly brown the objects.
> >
> > Or do you mean your SO just wont eat spaghetti with 'sausage' but
> will
> > eat it with beef or other meat? I do like an spicey Italian sausage
> in
> > spaghetti, but recently have been buying a local andoullie.
> > ---
> > JL
>
> I love andoulie, too, and I agree that is is spicy. But I reserve
> using
> andoulie for more-or-less Louisiana-type foods, as it seems to have
> this
> regional spicey-ness. However, who cares what one eats, so long as it
> suits
> the eater, right?
> For me, the spicier the better or spicey=more better.
> Dee Dee

I am lucky enough to live near an old covered market with 3 separate
butchers. 1 of which specializes in sausages. If you buy his raw bulk
sausage you get the option of having him throw a handful of ground thyme
(iirc) on it that you mix in later.

He has duck and duck liver sausages as well as a chicken and champagne
sausage. All made in house. And it's not even a fancy 'yuppie' style
new place, its an old inexpensive neighbourhood with a number of small
business's.

Across the street from "Swans", the butchers, there is a 100 year old
Italian deli called Ratto's. It's all just an old neighbourhood that
was preserved rather than developed. All old buildings and even some
cobbled streets with the old 19th century street lamps and other neo -
classical, Beaux Arts accoutrements housing a number of old established
businesses.
---
Joseph Littleshoes

Joseph Littleshoes wrote:

>
> Across the street from "Swans", the butchers, there is a 100 year old
> Italian deli called Ratto's. It's all just an old neighbourhood that
> was preserved rather than developed. All old buildings and even some
> cobbled streets with the old 19th century street lamps and other neo -
> classical, Beaux Arts accoutrements housing a number of old established
> businesses.
> ---
> Joseph Littleshoes

Hi Joseph, you must live in Oaktown. And I assume you're talking about
Taylor's butcher stall. I love their stuff. They make a lot of items
you see in Louisiana like boudin. And I love their non-yuppie/foodie
attitude and prices. Yes, it's a great old neighborhood what with
Ratto's and the brewery up the street.

D.M.

D.A.Martinich wrote:

> Joseph Littleshoes wrote:
>
> >
> > Across the street from "Swans", the butchers, there is a 100 year
> old
> > Italian deli called Ratto's. It's all just an old neighbourhood
> that
> > was preserved rather than developed. All old buildings and even some
>
> > cobbled streets with the old 19th century street lamps and other neo
> -
> > classical, Beaux Arts accoutrements housing a number of old
> established
> > businesses.
> > ---
> > Joseph Littleshoes
>
> Hi Joseph, you must live in Oaktown. And I assume you're talking
> about
> Taylor's butcher stall. I love their stuff. They make a lot of items
> you see in Louisiana like boudin. And I love their non-yuppie/foodie
> attitude and prices. Yes, it's a great old neighborhood what with
> Ratto's and the brewery up the street.
>
> D.M.

I used to always feel a bit ...put off... by people discussing regional
favourites. More envious than anything else really, why aren't i in
N.Y.C. or New Orleans or Paris or even London for gawds sake! But no,
stuck here in O'town with me butchers and farmers markets and a
tradition of good food and fresh ingredients.

As you are familiar with Taylor's i can only hope you are patronizing
the China town up the street, across broadway between 7th and 10th.

Got hugh leeks there this spring 2 for a dollar. Frozen tilapia at 89
cents a pound. A whole chicken with head and feet for less than a
dollar a pound, it varies between 80 cents and a dollar.

This list of food items to say nothing of plastic Buddha's and great
incense and all sorts of other odd and interesting things could go on
and on but i have bored this group far too often with just such an
enumeration of the qualities of the O'town Chinese market too often to
want to inflict it all on everyone yet again.
---
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
...
> D.A.Martinich wrote:
>
>> Joseph Littleshoes wrote:
>>
>> >
>> > Across the street from "Swans", the butchers, there is a 100 year
>> old
>> > Italian deli called Ratto's. It's all just an old neighbourhood
>> that
>> > was preserved rather than developed. All old buildings and even some
>>
>> > cobbled streets with the old 19th century street lamps and other neo
>> -
>> > classical, Beaux Arts accoutrements housing a number of old
>> established
>> > businesses.
>> > ---
>> > Joseph Littleshoes
>>
>> Hi Joseph, you must live in Oaktown. And I assume you're talking
>> about
>> Taylor's butcher stall. I love their stuff. They make a lot of items
>> you see in Louisiana like boudin. And I love their non-yuppie/foodie
>> attitude and prices. Yes, it's a great old neighborhood what with
>> Ratto's and the brewery up the street.
>>
>> D.M.
>
> I used to always feel a bit ...put off... by people discussing regional
> favourites. More envious than anything else really, why aren't i in
> N.Y.C. or New Orleans or Paris or even London for gawds sake! But no,
> stuck here in O'town with me butchers and farmers markets and a
> tradition of good food and fresh ingredients.
>
> As you are familiar with Taylor's i can only hope you are patronizing
> the China town up the street, across broadway between 7th and 10th.
>
> Got hugh leeks there this spring 2 for a dollar. Frozen tilapia at 89
> cents a pound. A whole chicken with head and feet for less than a
> dollar a pound, it varies between 80 cents and a dollar.
>
> This list of food items to say nothing of plastic Buddha's and great
> incense and all sorts of other odd and interesting things could go on
> and on but i have bored this group far too often with just such an
> enumeration of the qualities of the O'town Chinese market too often to
> want to inflict it all on everyone yet again.
> ---
> Joseph Littleshoes

Hello,
What state is Oaktown in?
Sounds like you live in a very interesting place; no need to feel too
envious.
Dee Dee

Dee Randall wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > D.A.Martinich wrote:
> >
> >> Hi Joseph, you must live in Oaktown. And I assume you're talking
> >> about
> >> Taylor's butcher stall. I love their stuff. They make a lot of
> items
> >> you see in Louisiana like boudin. And I love their
> non-yuppie/foodie
> >> attitude and prices. Yes, it's a great old neighborhood what with
> >> Ratto's and the brewery up the street.
> >>
> >> D.M.
> >
> > I used to always feel a bit ...put off... by people discussing
> regional
> > favourites. More envious than anything else really, why aren't i in
>
> > N.Y.C. or New Orleans or Paris or even London for gawds sake! But
> no,
> > stuck here in O'town with me butchers and farmers markets and a
> > tradition of good food and fresh ingredients.
> >---
> > Joseph Littleshoes
>
> Hello,
> What state is Oaktown in?
> Sounds like you live in a very interesting place; no need to feel too
> envious.
> Dee Dee

I know, a lot of other people might have similar envious feelings about
living in the proximity i do to San Francisco California. Oakland,
Oaktown or the more vernacular O'town is across the bay from San
Francisco, in the "East Bay". It used to be the western terminus for
the transcontinental railroad, you got off in Oakland and took a ferry
boat to San Francisco when travelling from the east.. Immediately
south of Berkeley California, also a very interesting place not the
least of attractions being Alice Water's Chez Paneese (sp?) and
Berkeley's infamous "gourmet ghetto".
---
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
...
> Dee Randall wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > D.A.Martinich wrote:
>> >
>> >> Hi Joseph, you must live in Oaktown. And I assume you're talking
>> >> about
>> >> Taylor's butcher stall. I love their stuff. They make a lot of
>> items
>> >> you see in Louisiana like boudin. And I love their
>> non-yuppie/foodie
>> >> attitude and prices. Yes, it's a great old neighborhood what with
>> >> Ratto's and the brewery up the street.
>> >>
>> >> D.M.
>> >
>> > I used to always feel a bit ...put off... by people discussing
>> regional
>> > favourites. More envious than anything else really, why aren't i in
>>
>> > N.Y.C. or New Orleans or Paris or even London for gawds sake! But
>> no,
>> > stuck here in O'town with me butchers and farmers markets and a
>> > tradition of good food and fresh ingredients.
>> >---
>> > Joseph Littleshoes
>>
>> Hello,
>> What state is Oaktown in?
>> Sounds like you live in a very interesting place; no need to feel too
>> envious.
>> Dee Dee
>
> I know, a lot of other people might have similar envious feelings about
> living in the proximity i do to San Francisco California. Oakland,
> Oaktown or the more vernacular O'town is across the bay from San
> Francisco, in the "East Bay". It used to be the western terminus for
> the transcontinental railroad, you got off in Oakland and took a ferry
> boat to San Francisco when travelling from the east.. Immediately
> south of Berkeley California, also a very interesting place not the
> least of attractions being Alice Water's Chez Paneese (sp?) and
> Berkeley's infamous "gourmet ghetto".
> ---
> Joseph Littleshoes
>
Thanks, Joseph. I was wondering when you were speaking of Chinatown and
Oaktown. I spent many wonderful years in San Francisco and Kentfield, CA,
so I should've guessed.
Dee Dee

On Sun, 24 Jul 2005 23:52:07 GMT, Joseph Littleshoes wrote:

> I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

> with 3 separate butchers.

WOW!

sf wrote:

> On Sun, 24 Jul 2005 23:52:07 GMT, Joseph Littleshoes wrote:
>
> > I am lucky enough to live near an old covered market
>
> Name/Address? LOL! I have one foot in the car.
>
> > with 3 separate butchers.
>
> WOW!

Swans market just off broadway in Oakland, 2 blocks west of Broadway on
9th st. 4 butchers if you count the fish monger. 2 nice restaurants in
the same building unfortunately the vegetable section has shut down but
China town is just 2 blocks away.
---
JL

sf wrote:

> On Sun, 24 Jul 2005 23:52:07 GMT, Joseph Littleshoes wrote:
>
> > I am lucky enough to live near an old covered market
>
> Name/Address? LOL! I have one foot in the car.
>
> > with 3 separate butchers.
>
> WOW!

Swans market just off broadway in Oakland, 2 blocks west of Broadway on
9th st. 4 butchers if you count the fish monger. 2 nice restaurants in
the same building unfortunately the vegetable section has shut down but
China town is just 2 blocks away.
---
JL

sf wrote:

> On Sun, 24 Jul 2005 23:52:07 GMT, Joseph Littleshoes wrote:
>
> > I am lucky enough to live near an old covered market
>
> Name/Address? LOL! I have one foot in the car.
>
> > with 3 separate butchers.
>
> WOW!

Swans market just off broadway in Oakland, 2 blocks west of Broadway on
9th st. 4 butchers if you count the fish monger. 2 nice restaurants in
the same building unfortunately the vegetable section has shut down but
China town is just 2 blocks away.
---
JL