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Started By
Message
Pasta sauce...Red or white (other)...whatcha got.
Posted on 7/8/20 at 2:50 pm
Posted on 7/8/20 at 2:50 pm
Red gives me heartburn so I prefer garlic/Parmesan in olive oil or a spicy alfredo.
I trust my sauces:
I trust my sauces:
This post was edited on 7/8/20 at 3:02 pm
Posted on 7/8/20 at 2:51 pm to jimmy the leg
Both
And a downvote for dessert
And a downvote for dessert
This post was edited on 7/8/20 at 2:52 pm
Posted on 7/8/20 at 2:52 pm to jimmy the leg
Take this ish to the food board
Or better yet Mac Chat
Or better yet Mac Chat
Posted on 7/8/20 at 2:52 pm to jimmy the leg
Need to cook your red longer. I prefer white or olive oil but my wife doesn’t like those and frick what I like.
Posted on 7/8/20 at 2:52 pm to jimmy the leg
white sauce with seafood or chicken pasta
red sauce with plain or red meat
red sauce with plain or red meat
Posted on 7/8/20 at 2:54 pm to jimmy the leg
Pink sauce is where it’s at
Posted on 7/8/20 at 2:54 pm to jimmy the leg
Michael's of Brooklyn Fresh Tomato & Basil Sauce. TulaneLSU approved.
Posted on 7/8/20 at 2:55 pm to jimmy the leg
Either. Red gives me heartburn but I just pop a Tums right after.
Posted on 7/8/20 at 2:58 pm to TDsngumbo
you mention monjunis in a fd thread and its knives out CONTROVERSIAL !
Posted on 7/8/20 at 3:00 pm to DownSouthCrawfish
quote:
Tums
Used to carry a pack of tums with me at all times until someone told me they cause kidney stones... now I just deal with the heartburn.
Posted on 7/8/20 at 3:18 pm to jacksajester
quote:
Used to carry a pack of tums with me at all times until someone told me they cause kidney stones... now I just deal with the heartburn
You know that you have other options to deal with heartburn, right?
Posted on 7/8/20 at 3:47 pm to jacksajester
I think you would have to take a shite ton of Tums to start pissing rocks
Posted on 7/8/20 at 4:02 pm to jimmy the leg
A whole Italian world of stuff exists besides red/white sauce on pasta. The condiments (pasta toppings) could fill an encyclopedia.
I try to cook seasonally, especially Italian influence dishes, so right now, I’m cooking down eggplant, onions, and garlic into a thick, clingy topping. It is great with small shapes to catch and hold the semi chunky eggplant.
Or try this: cut up a head of broccoli into small florets, blanch, and combine in a big bowl with whole milk ricotta, a bit of (real) grated Parmesan, and black pepper: toss with hot cooked pasta until blended.
If you want to broaden your pasta horizons, this is an excellent cookbook with legit modern Italian flavors and combinations: LINK
I try to cook seasonally, especially Italian influence dishes, so right now, I’m cooking down eggplant, onions, and garlic into a thick, clingy topping. It is great with small shapes to catch and hold the semi chunky eggplant.
Or try this: cut up a head of broccoli into small florets, blanch, and combine in a big bowl with whole milk ricotta, a bit of (real) grated Parmesan, and black pepper: toss with hot cooked pasta until blended.
If you want to broaden your pasta horizons, this is an excellent cookbook with legit modern Italian flavors and combinations: LINK
Posted on 7/8/20 at 4:08 pm to jimmy the leg
Red sauce for pasta, enchiladas and salsa.
Posted on 7/8/20 at 4:14 pm to AmosMosesAndTwins
quote:
I prefer white or olive oil but my wife doesn’t like those and frick what I like.
I know the feeling. She's a picky eater and I'm not so that means I'm now a picky eater if we don't want to cook twice.
Posted on 7/8/20 at 5:10 pm to jimmy the leg
It’s amazing how delicious and easy a good garlic and olive oil pasta is.
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