Italian spaghetti on Italy on 43 Places

Italy (read all 2 entries…)

Italian spaghetti — 3 years ago

looking at this pic reminds of me the coming trip. Hope it will come true. If not, I think I will just be cooking spaghetti twice a week!

Oct 26, 2005, 04:24PM PDT 9 cheers

Comments:

gettingthere
2 places

Spagetti, Spagetti,

Kinda looks like my supper two nights ago. I use chopsticks for most things But haven’t tried with spagetti yet.

Oh, is that fruit I see in the background? There must be a change coming on!!

Way to go!

Cheers

Oct 26, 2005, 07:55PM PDT | Thread | Respond to this

venusian
ChangSha

haha

you must try it gettingthere, it was really fun because it’s only here that I am able to experience using chopsticks with spag hehe.

yup, fruits to enjoy instead of rice :-)))

can you share how you make your spag? do you add mushrooms?

Oct 27, 2005, 09:22PM PDT | Thread | Respond to this 1 cheer

gettingthere
2 places

"Spag" sauce

Cute! Spag sauce. I will try this word out.

2 ways:

first way – a 750 ml jar of spagetti sauce. I choose Basil Garlic flavour. 1/2 cup of white wine, 125 ml tin of tomato paste, 1/2 large onion, 3 cloves garlic, 1/2 tbs spoon honey, 1/2 tsp of basil (fresh is better use 4 x as much), 4 tbs chopped kimchi, aaaand as many mushrooms as your heart desires. Salt and pepper to taste.

I fry the onions and garlic and then mushrooms in grape seed or olive oil, remove from the pan, cook the hamburger until lightly brown, add all other ingredients and sauce and wine and other ingredients and simmer until your like the thickness.

Serve on spagetti.

My trditional way:

8 large tomatoes (2 roma tomatos equal one large regular one) Use some roma tomatos because of the better taste. Cook the tomatos til soft and then press through a sieve. This retains the skins, seeds and pulp, reduces the tomatos to a puree. Add the other ingredients above (not the jar of spagetti sauce) simmer and serve. Best taste.

Try to find ground beef that is fresh and from a good quality cut. The stuff here is poor and takes away from the taste. Lean Ground pork is better then using beef or blend some of both.

I adjust amounts to taste, you can too.

good luck with the Kichen Chemistry!

Cheers

Oct 30, 2005, 10:04PM PST | Thread | Respond to this

venusian
ChangSha

wow spaghetti sauce in two ways!

thanks gettingthere for these great tips! I remember my co-foreign teacher from Canada, she shared with me some of her Basil and other flavourings (can I call them flavourings?) after getting back from Alberta last summer…they proved to be a great help with my sauce! :-)) but sad to say hehe I don’t have any now. I will just try to buy in Manila when I come back after the holidays.

talking about beef, wow so I can blend both pork and beef, ha? I didn’t know that, i must have a try this saturday! :-)) i will let you know about the outcome hehe..

what a shame i can only prepare spag and salad..anything else which is easy to prepare BT? more tips please..:-)))

cheers!

Nov 10, 2005, 02:24AM PST | Thread | Respond to this

gettingthere
2 places

Flavourings?

Yes, thats fine. Herbs and spices are what we usually call them.

Basil and oregano are my favourite for Italian dishes, fresh where possible. For ‘spag’ sauce, basil the sweet kind gives a great flavour. Try added some honey to give dept to the taste.

if you can get away with out meat – go for it. I am trying to phase out meat because I feel better without it.

Tell me how it goes.

Cheers

Nov 10, 2005, 10:02PM PST | Respond to this

gettingthere
2 places