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Posted on 2/12/20 at 7:29 pm to TulaneLSU
Hey buddy,
The recipe looks absolutely amazing, and the mafia connection makes it even more interesting to me.
Any friend would be blessed to share that beautiful meal with you.
Take care.
The recipe looks absolutely amazing, and the mafia connection makes it even more interesting to me.
Any friend would be blessed to share that beautiful meal with you.
Take care.
Posted on 2/12/20 at 7:32 pm to Trout Bandit
quote:
have a sneaking suspicion that he's arse's alter
Same tree
Different branch
Posted on 2/13/20 at 12:21 am to OTIS2
quote:
Needs anchovies too.
That's an intriguing idea. I'm going to experiment with my meatloaf. How much and what's the procedure?
BTW. Breadcrumbs can be replaced with finely ground pork rinds for a poor man's keto.
Posted on 2/13/20 at 5:27 am to Mr. Misanthrope
The amount you use can vary. I last made eleven quarts of sauce....I added 2 flats of anchovies (filets) as I built the sauce and simmered 3+ hours. The anchovies add a wonderful “pop”...umami character...to a red sauce. If I was making a gallon or two of sauce, I’d add one flat.
Lookup the Spaghetti a la Puttanesca recipe in the Recipe Book above...a/k/a “whorehouse spaghetti “. Anchovies are a primal component. It is my favorite style of spaghetti.
The rolled anchovies, with capers, work wonderfully,too.
Lookup the Spaghetti a la Puttanesca recipe in the Recipe Book above...a/k/a “whorehouse spaghetti “. Anchovies are a primal component. It is my favorite style of spaghetti.
The rolled anchovies, with capers, work wonderfully,too.
This post was edited on 2/13/20 at 5:34 am
Posted on 2/16/20 at 11:58 am to OTIS2
quote:A little late, but thanks for that good information on the anchovies. I was on track Friday to get fixings and cook up something to serve Saturday.
OTIS2
Badly injured my left knee (the good one) Friday and am only able to hobble on crutches from chair to bathroom or bed to bathroom and back again. Mrs. M. is off Monday so she can help me see the orthopedist Monday afternoon. I am quite worried with what he'll find fearing that fracture(s) may be involved. Prayers accepted and welcomed.
All of this to say thanks and sorry for not responding earlier.
Posted on 2/16/20 at 3:46 pm to TulaneLSU
your photo skills are lacking
Posted on 2/16/20 at 6:08 pm to Mr. Misanthrope
Good luck!
Posted on 2/16/20 at 6:25 pm to TulaneLSU
He probably stole these pictures from someone else.
His real version of Sunday gravy and meatballs are frozen cocktail meatballs, prego and 1 lb of boxed pasta
His real version of Sunday gravy and meatballs are frozen cocktail meatballs, prego and 1 lb of boxed pasta
Posted on 2/16/20 at 8:10 pm to LSUJML
quote:
We add sugar (not a lot) to our sauce
Also add potatoes & boiled eggs
What in the hell?
Posted on 2/16/20 at 8:28 pm to 504Voodoo
quote:
What in the hell?
That’s the way my grandma cooked it, it’s the way my grandpa grew up eating it
They used potatoes as filler, they had chickens so the eggs were free
I don’t eat eggs but a potato that’s been soaking in red sauce is amazing
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