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Posted on 7/12/23 at 8:04 pm to cbree88
Paging Dr. Atkins. Paging Dr. Atkins.
Posted on 7/12/23 at 8:05 pm to cbree88
I had a relative who rolled the meatballs in flour, fried them, then took out the meatballs and then used what was left to make the spaghetti sauce. It was really good too.
I married an Italian and her mother did the 8 hour old world Italian sauce. It is really good too.
I married an Italian and her mother did the 8 hour old world Italian sauce. It is really good too.
Posted on 7/12/23 at 8:09 pm to eiasjsf
Corn starch is pretty common as well. If I am making a traditional mother sauce I am simmering to reduce. I've never added anything to thicken
Posted on 7/12/23 at 8:09 pm to Yewkindewit
Just rendering the fats a different way. I use salt pork or bacon in a pinch
Posted on 7/12/23 at 8:11 pm to jmarto1
Posted on 7/12/23 at 8:12 pm to cbree88
Some of the best food I cook is “fusion”. I love taking ingredients and dishes from one region and making it with spices and tastes from another. I cook something similar to a jambalaya, but with traditional Mexican spices and it’s really good. Italian and Louisiana works very well together
Posted on 7/12/23 at 8:21 pm to Bayou
You guys act like a roux only exists in Louisiana lol
Posted on 7/12/23 at 8:29 pm to cbree88
Never seen that in my life lol
Posted on 7/12/23 at 8:30 pm to cbree88
Fat
Posted on 7/12/23 at 8:31 pm to cbree88
quote:gross; unlimited vurps for days
roux in their spaghetti
Posted on 7/12/23 at 8:35 pm to cbree88
I've never had that. Sure it wasn't a northern italian dish
Posted on 7/12/23 at 8:36 pm to cbree88
I make my spaghetti and meat balls with a roux. Much like a sauce piquant. But the sauce needs to simmer for 3.5 hours or more. Also use smoked sausage, browned first
Posted on 7/12/23 at 8:39 pm to cbree88
quote:I'm 61 years old and from South Louisiana and have literally never seen this. Is this some sort of New Orleans thing?
A lot of South Louisiana people screw it up and put flour roux in it.
Posted on 7/12/23 at 8:44 pm to cbree88
quote:
I just ate some at my fiancé’s mom’s house. It definitely was low quality spaghetti.
The Sunday red gravy is just that: the Sunday meal. It takes at minimum four hours to cook; six to eight hours is what most Italians and Sicilians do. The fact that it takes at least half a day or more to cook is why it’s traditionally associated with the weekend. The fact that this was made on a Wednesday evening tells me that this was a poorly executed rush job however kind the gesture.
quote:
Do you guys know anyone who does that crap?
Most Cajuns are great cooks. A few Cajuns know how to properly cook Italian-American food. But I’ve never heard of anyone putting roux in red gravy. The thickening agent used in red gravy is tomato paste—not flour. I cannot say that I’d be willing to eat that—I would just make my own.
Posted on 7/12/23 at 8:51 pm to cbree88
My grandma made a spaghetti that was delicious and unique. As a child I thought it was the best spaghetti ever. It was different from other spaghettis but in my humble, young, ill informed opinion it just tasted better. I was young and ignorant to the finer things in life.
Now that I'm a well travelled and educated man with a sophisticated pallet, and experienced in the culinary arts, I realize that my grandma simply made her spaghetti with a roux. It was basically a meatball sauce piquante...
I still think it's better than the italian version.
Now that I'm a well travelled and educated man with a sophisticated pallet, and experienced in the culinary arts, I realize that my grandma simply made her spaghetti with a roux. It was basically a meatball sauce piquante...
I still think it's better than the italian version.
Posted on 7/12/23 at 8:51 pm to cbree88
People like what they like, but I don't like when people are cooking for people and they decide to cook some "cajun" dish that is derived from some other type of food and spaghetti is probably the worst IMO.
I have never had the dish you mention, but it doesn't really sound good at all. That's something you cook for yourself.
When I eat spaghetti, I want spaghetti.
And since we are talking mixing Italian and cajun, does anyone love pastalaya? But to answer your question, some people will make a roux for everything.
I have never had the dish you mention, but it doesn't really sound good at all. That's something you cook for yourself.
When I eat spaghetti, I want spaghetti.
And since we are talking mixing Italian and cajun, does anyone love pastalaya? But to answer your question, some people will make a roux for everything.
Posted on 7/12/23 at 8:53 pm to White Bear
I don’t think many people in this thread have had a good down-the-bayou shrimp spaghetti
Posted on 7/12/23 at 8:56 pm to cbree88
Grew up eating spaghetti with mayo, corn bread, field peas and pepper sauce, all mixed together. Good stuff, don't knock it until you try it. Would try the gumbo/sketti mix also, never went outside of that box.
Posted on 7/12/23 at 9:12 pm to VernonPLSUfan
My grandma, my mom, and myself make a roux spaghetti with homemade meatballs, as well as the best potato salad you’ll ever have to go with it, and everyone that’s eaten it has enjoyed it and requested it again.
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