Author Topic: primitive makes a mess of spaghetti sauce  (Read 7353 times)

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Offline franksolich

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primitive makes a mess of spaghetti sauce
« on: March 16, 2013, 03:32:50 PM »
http://www.democraticunderground.com/115723415

Oh my.

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struggle4progress (70,552 posts)    Tue Mar 12, 2013, 11:03 PM

I gotta make a big messa spaghetti sauce in three weeks. Suggestions?

We're gonna be serving mebbe 300 folk, and various different people will bring in pots of sauce
 
But from experience I expect a great diversity in the sauce brought: some will be rich and meaty, some will have some meat, and some will be minimalist -- a few supermarket cans of pinkish starchy tomato sauce dumped into pots and dropped off
 
It goes on hot pasta into serving trays that sit in a warming oven until they go onto the steam-table serving line
 
So I wanna come up with a big pot or two of something interesting enough to redeem whatever dreaded pink starchy stuff shows up ijn the kitchen
 
Consideration #1: it has to be nutritious
Consideration #2: it has to have real flavor
Consideration #2a: the flavor can't be overpowering, because the sauce might not be diluted
Consideration #2b: but there needs to be enough flavor, because the sauce is likely to be diluted in pink starchy stuff
Consideration #3: it would be great if it had some visual appeal, like texture and color
 
I've done this before, so I have some idea how to proceed, but I'm fishing for suggestions
 
Let me say first what sort of thing I'll do:

10 lbs of lean ground beef
mix in lots of oregano, sage, garlic and onion, plus some basil
form into thumbjoint-sized meatballs
pressure cook
cool
remove grease
save aspic for sauce
crumble the meatballs into smaller fragments

three to five yellow, red, orange, green bell peppers, diced or sliced
half to three quarters of a celery bunch, diced with all the celery leaf
two to three large onions diced
large bunch of cilantro, minced
gently saute veggies in large pot (or two large pots) in olive oil

add several industrial size cans of crushed and/or diced tomatos to v*****s
(i generally use both crushed and diced, the crushed for background, the diced for texture)
add aspic
simmer gently
add the meat

towards the end
add one or two small cans of tomato sauce to thicken sauce and add color
 
Questions:
 1. The meal includes cooked v*****s, salad, and desert, but is there anything I can do to make the sauce more nutritious? I've tried spinach, but the appearance results aren't always good: green juice and red juice tend towards murky brown. I've tried shredded broccoli, but it's really easy to overcook such cabbage family ingredient
 2. I'm thinking of adding a pound or two of sausage meatballs, to add flavor, but a lot of that may disappear as removed grease. Any other ideas about how to add flavor? Add a bit of shredded radish to the saute?
 3. More color and texture might help. I'm thinking mebbe a few cups of cubed carrot, but it's not very imaginative

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Stinky The Clown (50,489 posts)    Tue Mar 12, 2013, 11:28 PM

1. As a carnivore married to a herbivore, I'd rethink the meat. Or at least make some meatless.

Can you mix all the donated sauces and then adjust the flavor?

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struggle4progress (70,552 posts)    Tue Mar 12, 2013, 11:46 PM

3. Sadly, the facilities are inadequate for us to offer a choice of entree: there just isn't room on the line; and if 300 hungry people are queued to eat, there's no real way to ask each if they'd prefer and meatless sauce and wander back to the kitchen to prepare exceptional trays
 
Obviously, mixing the sauces and adjusting flavor would be preferable, but the schedule doesn't permit that either: we get the kitchen around 5 and start serving around 6, having had to prepare the salad and bread and desserts and pasta and v*****s in that hour. We try to get folk to bring their sauce hot, to save time heating it, but there's no time to get any additional spice flavor into the sauces: there isn't really enough time to get any added spice damp in the sauce. We try to finesse this some by using a mix of different sauces in each steamtray of pasta, so that the streaks of different sauce colors, flavors, and textures are more likely to appear on every plate, leading to a more interesting meal -- but that's about the best we currently know how to do.

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Gormy Cuss (26,421 posts)    Tue Mar 12, 2013, 11:30 PM

2. Wheatberries would add texture, nutrition.

I haven't used them in tomato sauce, only chili. They add texture without a nasty color effect.

http://vegetarian.about.com/od/soupsstewsandchili/r/Wheat-Berry-Chili.htm

In addition to peppers I'd use zucchini by the boatload. Saute it separately to sweat off the water then add to the sauce.

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struggle4progress (70,552 posts)    Wed Mar 13, 2013, 12:08 AM

8. Zucchini sounds like an excellent idea! I can get both texture and color from it!

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GoCubsGo (12,476 posts)    Tue Mar 12, 2013, 11:47 PM

4. Cilantro?

Do you mean oregano? Cilantro doesn't belong in spaghetti sauce. Try oregano, along with some basil and parsley (preferable the flat Italian kind), and some bay leaves (be sure to remove before serving). And, don't forget the garlic. A small amount of red chili flakes will give a nice zing to it. So would some fennel seed. If you add carrots, just grate them finely. Instead of using tomato sauce to thicken it, add some tomato paste. The flavor is more concentrated. You'll also want to add a TINY amount of sugar to cut the acidity, and some salt. It should be plenty nutritious with just the tomatoes. If you want to add spinach, use fresh, mince it finely like you would the parsley, and add it toward the end. Some dry red wine will also give it some great flavor.

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struggle4progress (70,552 posts)    Wed Mar 13, 2013, 12:06 AM

7. I get good results with cilantro. Of course, I'm making gallons of sauce, with pounds of meat, and quite a few other flavors, and it cooks into everything. Bay leaf I always use: it's unnecessary to remove it if you crumble the dry leaf into small bits in your hand before adding it. Red pepper flakes I also almost always use, though it's important not to over do it: I generally mix different spices into different meatballs, so a certain fraction of the meatballs get the red pepper flakes. Dunno why I typed "tomato sauce" -- I think the stuff is dreadful, and what I do use is actually a few small cans of tomato paste. Sometimes I've added a small amount of cumin
 
Fennel I wouldn't have thought of, and I'll try it

I'll try the grated carrot, too: I'm guessing two or three loosely packed cups for ten to twelve pounds of meat
 
Fresh spinach might indeed work better than the frozen blocks I've tried in the past; I'll try that too, adding it right after I turn off the sauce at home to take it over to the kitchen
 
A lot of people have suggested some sugar, and I always forget it! I'll try to remember this time
 
I'll think about the wine: it might take a lot to make a difference with this much sauce

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Laura PourMeADrink (14,866 posts)    Wed Mar 13, 2013, 07:53 PM

24. I always use wine. I cringed at the cilantro too. Do you put egg and bread in meatballs?

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struggle4progress (70,552 posts)    Wed Mar 13, 2013, 07:56 PM

25. I only ever make meatballs as a way of cooking large quantities of meat, and then:

(1) they are thumbjoint-sized; (2) they contain only meat, spices, and perhaps some v*****s; and (3) they get broken into smaller chunks and are cooked into the sauce for some hours before serving
 
Sorry you don't like cilantro

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Laura PourMeADrink (14,866 posts)    Wed Mar 13, 2013, 09:51 PM

27. actually like cilantro - just not Italian - of course, if you are shooting for Italian.

Like the flavor that egg/bread gives to the meat. Good idea - guess it would be easier than trying to brown large quantities of meat.

And then Ugly, she with the face like Hindenburg's, jaws in:

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Warpy (67,595 posts)    Tue Mar 12, 2013, 11:57 PM

5. Since it's going to be mixed with rubbishy stuff right out of a jar

I'd strongly suggest you do a basic red sauce with lots of tomato paste, garlic, and chunky stuff like mushrooms, onions, celery, and whatever you have kicking around you want to get rid of. Season heavily with either basil or oregano and make sure you don't eat it straight because it should be overseasoned.
 
The real problem (other than blandness) with the stuff out of the jars is that it has nothing in it to give it a little texture. Even canned stems & pieces mushrooms do it a big favor. Still, it all needs flavoring and that means onions, garlic, tomato paste, and lots of basil or oregano.
 
That's what I'd do, anyway.

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struggle4progress (70,552 posts)    Wed Mar 13, 2013, 12:11 AM

9. I love mushrooms, and I think they'd add a lot to this. But everytime we serve this spaghetti dinner a bunch of folk say, without fail, "It doesn't have mushrooms in it, does it? I can't stand mushrooms!" so I've resigned myself to the idea that I'm never ever putting mushrooms into the spaghetti I serve there

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Warpy (67,595 posts)    Wed Mar 13, 2013, 12:18 AM

10. Yeah, people are nuts. I'd just tell them to pick out the m*****s knowing the flavor had gone into the sauce. Usually people who say they hate mushrooms like the flavor and hate the texture.
 
It's either that or chopping them finely enough that you can't tell what they are.

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A HERETIC I AM (9,989 posts)    Wed Mar 13, 2013, 12:21 AM

12. Agreed.

Finely minced and cooked in, you never know they are there.

Quickest way to do that is in a food processor, yeah?

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Warpy (67,595 posts)    Wed Mar 13, 2013, 12:25 AM

14. That's what I've done when mushroom whiners were coming to dinner

They raved about the sauce and never knew the difference.

<<<proudly and vociferously a "mushroom whiner."

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struggle4progress (70,552 posts)   Wed Mar 13, 2013, 12:24 AM

13. Yes, that's quite true in my experience. Maybe I should reduce a package of shrooms to tiny crumbs in my food processor, add em, and then forget to tell anybody

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BillyJack (811 posts)    Tue Mar 12, 2013, 11:59 PM

6. It sounds like you have "totally got this" already

I think it's really cool (and as it should be) that you want the absolute very best culinary experience for your diners....in terms of taste, texture, visual appeal, and nutrition.
 
You've got all this "unknown" sauce coming into the mix....

I'm so glad you care, but think that you are <<<<stressing>>>>> waaaaay too much about it. It's one meal....that the folks you are serving will truly enjoy, b/c you cared so much to make it "good". I think 've got it totally figured out how to make the best of this mix!
 
And to your item #3:
" More color and texture might help. I'm thinking mebbe a few cups of cubed carrot, but it's not very imaginative"
 
No worries about "imaginative". You said you wanted good tasting & NUTRITIOUS. So put in the cubed carrots (and some cubed celery or zucchini?). Sounds like whomever you are serving won't fault you for not being "imaginative".

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A HERETIC I AM (9,989 posts)    Wed Mar 13, 2013, 12:20 AM

11. I agree with GoCubsGo, but not sure how this will work, based on what you said.....wine.

Add some Chianti to the sauce. Again, not sure how that would work for you, because as you said, "various different people will bring in pots of sauce".
 
Is there any way you can get the people to bring the sauces in just a bit earlier and put it all together? If so, adding a full bottle of Chianti (or any nice, dry red) for each 2 or 3 gallons of sauce will add color and probably stabilize the flavor, but you need some time for the alcohol to burn off a bit and for it to do its magic.
 
Also, consider adding ground pork to your meatballs. Pork does wonderful things for tomato based pasta sauce.

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struggle4progress (70,552 posts)   Wed Mar 13, 2013, 12:50 AM

15. OK. This is a bit dicey. Wine really does add good flavor. But if I use it:

(1) I have to use at least a whole bottle of it, and maybe more, to have any effect on the flavor
 and
(2) There must be no obvious indication I used it, and in particular there must be no easily discernible trace of alcohol odor or flavor left
 
In particular, I have to add the wine while I cooking at home, and the sauce has to cook long enough afterwards to lose any evident alcohol aroma. I'm simply not free to dump a bottle of wine into the sauce in the kitchen forty-five minutes before serving time
 
Let me now explain why. We're doing this at a site that offers a number of social services, including drug and alcohol rehab. And a certain fraction (by no means all of them) of the diners are in, or have been in, such rehab services. I don't ever even mention drugs or alcohol down there, because some of the folk have sometimes had lives that revolved entirely around drugs or alcohol, and they're trying to recreate lives without that stuff.

I think wine can be added to the sauce to improve it, and I have actually in the past sometimes done that: there's certainly not going to be enough wine in anybody's sauce to have the slightest physiological effect. But if there's enough of an identifiable wine savor to the sauce, I don't know what the psychological effect will be on the rehab gang, and I'm not trying to help someone fall off the wagon.

So when I have added wine, hoping the underlying flavors add richness to the sauce, I have then handled the sauce to eliminate anything that might suggest to anybody "there's wine in this sauce" -- but it's a bit of a bother doing that: I might (say) dump the wine into a large pressure cooker, fill the thing with meat sauce, pressure cook it a while to drive any obvious alcohol odor away, then add that sauce back into the rest of the sauce
 
So I have to decide if the improvement its worth the trouble

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A HERETIC I AM (9,989 posts)   Wed Mar 13, 2013, 01:20 AM

16. It probably isn't then.

You are absolutely correct in needing time for it to cook out.

If you are feeding the group you suggest, I imagine it is best to just avoid it if you don't have the extra hour to be sure the wine cooks down.

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TreasonousBastard (20,659 posts)   Wed Mar 13, 2013, 01:40 AM

18. Cinnamon is a secret ingredient in red sauces, soups....and such stuff to perk it up. I have no idea how much to use in that river of sauce, but I'd think maybe a half teaspoon a gallon to start-- you don't really want to taste the cinnamon, just let it work on the other flavors.
 
Your original plan is good as are the other ideas in here, so you should have a great sauce.
 
BTW, the alcohol never cooks completely out when you add wine. It reduces to a very tiny amount, but why take an unnecessary chance? Save the wine for smaller dinners.
 
One other thought. Might be kinda weird with pasta, but I add garbanzos and black beans to a lot of things. You've already got peppers chopped up in there, so why not?

Brief digression; the "back-story" on the TreasonousBastard primitive.

A few years ago, this primitive was going to make a pot of beans to serve to the homeless.  After inquiring of the other primitives about the cheapest beans possible, he got them, and boiled them.  In water.  Plain water, not even a grain of salt.  Just water.  Then he was disappointed that the homeless ingrates didn't appreciate it.

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Laura PourMeADrink (14,866 posts)    Wed Mar 13, 2013, 09:54 PM

28. yes. cinnamon. I have used it before - just a pinch is enough. I had always thought it was used for a Greek version of spaghetti sauce.

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TreasonousBastard (20,659 posts)    Wed Mar 13, 2013, 10:03 PM

29. Could be, but I got the idea from an Italian girlfriend's mother.

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littlemissmartypants (2,912 posts)   Wed Mar 13, 2013, 10:31 AM

19. In mine I use olives green or black, not too many though. They add good fat and color.

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locks (250 posts)    Wed Mar 13, 2013, 01:29 PM

20. nutritious beans

Have you tried cannellini beans?

^^^  :-)

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cbayer (118,880 posts)    Wed Mar 13, 2013, 01:42 PM

21. Sweet italian sausage for some of the meat.

Remove from casings and cook with the other meat. You get a more distinctive taste, particularly the fennel.
 
Carrots are a good addition, but I always think of this kind of sauce as pretty nutritious to begin with.
 
I wouldn't do the meatballs, because I just like the meat cooked in. I would brown and degrease on the stovetop after sautéing the other v*****s.

^^^primitive who knows what she's talking about; a primitive who's been around the block a few times, and knows the way things are done.

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guardian (2,162 posts)    Wed Mar 13, 2013, 04:09 PM

22. Add raw whole potato to absorb acidity. Add raw whole carrot to add natural sweetness. Remove the whole potato/carrot prior to serving. You are making a huge batch. So I don't know how that scales up.

Uh oh.

Somebody's on the internet behind her guardians' backs again.

The pie-and-jam primitive knows her children and grandchildren don't like her posting on the internet, as it makes her, and them, look silly.

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grasswire (36,368 posts)    Wed Mar 13, 2013, 05:12 PM

23. what about a topping they can sprinkle on, to their own taste?

Instead of trying to heighten the sauces (difficult), how about making a crumb and cheesy sprinkle that diners can choose to add at table?
 
Can be toasted bread crumbs made from stale bread, with some inexpensive grated parm, minced parsley or parsley flakes, Italian seasoning, a little dried red pepper flakes, onion powder, garlic powder, etc. A spicy crumb topping.

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                (21,220 posts)    Wed Mar 13, 2013, 08:27 PM

26. I think the bell peppers would add color and "nutrition", but some foods...

... perhaps specifically pasta sauces (be they red- or clam- or Alfredo-based, etc) shouldn't be mucked up with too much focus on nutrition. You'll have cooked veggies and salad on the side -- go for healthy but simply enjoyable with the pasta.

BTW, I love cilantro... but not in spaghetti sauce.

A light touch with cayenne pepper can give a nice spicy bite at the last minute to an already-cooked sauce.
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Offline GOBUCKS

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Re: primitive makes a mess of spaghetti sauce
« Reply #1 on: March 16, 2013, 03:51:40 PM »
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Warpy (67,595 posts)    Tue Mar 12, 2013, 11:57 PM

5. Since it's going to be mixed with rubbishy stuff right out of a jar
Ugly Warpy shows how to win friends.

I love rubbishy stuff out of a jar, mixed with browned deerburger, chopped onions, some ketchup, and some Tony Chachere's.

No better spaghetti sauce on earth.

But ciliantro, spinach, broccoli, zucchini, wheatberries (whatever that is), cubed carrots, garbanzo beans, olives, for god's sake - in spaghetti sauce??

The horror. The horror. Surely no one could eat that.

That DUmp thread made me sick to my stomach. At least no one recommended adding peas.

Offline Skul

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Re: primitive makes a mess of spaghetti sauce
« Reply #2 on: March 16, 2013, 04:12:41 PM »
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struggle4progress (70,552 posts)    Wed Mar 13, 2013, 12:11 AM

9. I love mushrooms, and I think they'd add a lot to this. But everytime we serve this spaghetti dinner a bunch of folk say, without fail, "It doesn't have mushrooms in it, does it? I can't stand mushrooms!" so I've resigned myself to the idea that I'm never ever putting mushrooms into the spaghetti I serve there
The one thing you definitely put mushrooms in, and this idiot leaves them out.
Probably puts them in chili. Idiot.
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Offline Carl

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Re: primitive makes a mess of spaghetti sauce
« Reply #3 on: March 16, 2013, 04:19:43 PM »
If you don`t want to just get a bunch of jars of Ragu or Prego I will tell you how I make sauce with garden tomatoes.

I either put them in a blender or just cut them up skins and all and cook on top of the stove.
Dump in oregano from the store and onion (real ones cut up or powder),garlic of some fashion,cut up green peppers,black pepper,crushed red pepper if you like it hot and cook it down.

Experiment with other seasonings as one wishes.

Take a bunch of burger,or for me right now venison sausage and cook it until brown...drain the fat and add some of the sauce and let it simmer.

Cook the pasta in salted water and drain then add the sauce or even better if a lot of sauce partially cook the pasta in the water,drain and then finish cooking it in the sauce.

It is not freaking hard.

Offline GOBUCKS

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Re: primitive makes a mess of spaghetti sauce
« Reply #4 on: March 16, 2013, 04:59:19 PM »
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Ragu or Prego

Rubbishy stuff out of jars.

Offline Dori

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Re: primitive makes a mess of spaghetti sauce
« Reply #5 on: March 16, 2013, 05:17:44 PM »
Frank, your right.  This spaghetti sauce is going to be a mess.

DUmmie's Collective Spaghetti Sauce recipe

Hamburger meatballs cooked in a pressure cooker
Bell Peppers, assorted colors
Celery
Crushed and canned tomatoes
Tomato sauce tomato paste
Carrots
Zucchini
Wheatberries
Cilantro
Basil
Oregano
Pepper flakes
Bay leaves
Parsley
Sugar
Wine
Mushrooms (chopped fine so the people who are alergic to them won't know)
Onion
More wine
Olives
Garbanzo beans
Black beans
Cinnamon
Sweet Italian Sausage
Whole potatoes to remove acidity
Salt
Spinach
Cumin

 :kumbaya:

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Offline catsmtrods

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Re: primitive makes a mess of spaghetti sauce
« Reply #6 on: March 17, 2013, 05:37:29 AM »
No one in this whole thread knows how to make spaghetti sauce! Dear God some of that crap must taste like some sort of hobo soup!
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Offline Karin

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Re: primitive makes a mess of spaghetti sauce
« Reply #7 on: March 18, 2013, 02:02:02 PM »
OK, the one question I have is:  Why is struggle4progress going to all the bother of making tiny meatballs (which is quite a chore for a batch that size), only to crumble them up?  What's the point? 

I find nothing wrong with the rubbish from jars.  Not only that, I'm astounded at the grocery store when I see a jar of Rao's homemade (NYC) selling for $8.99/jar, and then see Franscesco Rinaldi for $1.50/jar. 


Offline GOBUCKS

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Re: primitive makes a mess of spaghetti sauce
« Reply #8 on: March 18, 2013, 02:24:20 PM »
OK, the one question I have is:  Why is struggle4progress going to all the bother of making tiny meatballs (which is quite a chore for a batch that size), only to crumble them up?  What's the point? 

I find nothing wrong with the rubbish from jars.  Not only that, I'm astounded at the grocery store when I see a jar of Rao's homemade (NYC) selling for $8.99/jar, and then see Franscesco Rinaldi for $1.50/jar. 
I've never tried the rubbish from jars by itself. I get Publix store brand and stir it in with browned deerburger, onions, some ketchup, and some Chachere's.

The "rubbish from jars" business sounds to me like the beer snobs who pretend to detest American beer. Even Rolling Rock.

Offline Wineslob

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Re: primitive makes a mess of spaghetti sauce
« Reply #9 on: March 18, 2013, 04:24:18 PM »
Dear Lord they can **** up anything.   :thatsright:


Mine:

Ground beef, browned. Sometimes Italian sausage (sweet) whole, so I can pick it out cuz my wife doesn't like it.

Fresh Rosemary, Oregano, Sage, (from my garden), S&P, 5-6 cloves of crushed garlic, one white onion diced, 5-6 diced Roma tomatoes, Olive Oil, about 1/2 a bottle of red wine, and as many cans of tomato sauce as needed.
Simmer till semi-thick.


NO OTHER SCREW BALL CRAP.

Idjits.
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Offline JohnnyReb

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Re: primitive makes a mess of spaghetti sauce
« Reply #10 on: March 18, 2013, 05:21:13 PM »
Wet the noodles, mash up a few tomatoes, threw in a picture of a Watusi cow from the National Geographic and there you have it....DUmmie scattii.
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Offline Dblhaul

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Re: primitive makes a mess of spaghetti sauce
« Reply #11 on: March 18, 2013, 10:41:09 PM »
leave it to DUmmies to mess up something as easy as spaghetti sauce.

And they wonder why we dont want them in controll of our goverment.

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Re: primitive makes a mess of spaghetti sauce
« Reply #12 on: March 19, 2013, 04:28:37 AM »
leave it to DUmmies to mess up something as easy as spaghetti sauce.

And they wonder why we dont want them in controll of our goverment.

The whole thread is a cautionary tale on why liberals should never be in charge of anything. 

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DUmmie's Collective Spaghetti Sauce recipe

Hamburger meatballs cooked in a pressure cooker
Bell Peppers, assorted colors
Celery
Crushed and canned tomatoes
Tomato sauce tomato paste
Carrots
Zucchini
Wheatberries
Cilantro
Basil
Oregano
Pepper flakes
Bay leaves
Parsley
Sugar
Wine
Mushrooms (chopped fine so the people who are alergic to them won't know)
Onion
More wine
Olives
Garbanzo beans
Black beans
Cinnamon
Sweet Italian Sausage
Whole potatoes to remove acidity
Salt
Spinach
Cumin

What starts out as something simple, ends up to be an unrecognizable, gargantuan mess that few people will like.  Start out making spaghetti sauce end, up with goulash.
              

Liberal thinking is a two-legged stool and magical thinking is one of the legs, the other is a combination of self-loating and misanthropy.  To understand it, you would have to be able to sit on that stool while juggling two elephants, an anvil and a fragmentation grenade, sans pin.

"Accuse others of what you do." - Karl Marx

Offline RobJohnson

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Re: primitive makes a mess of spaghetti sauce
« Reply #13 on: March 19, 2013, 04:42:44 AM »
The whole thread is a cautionary tale on why liberals should never be in charge of anything. 

What starts out as something simple, ends up to be an unrecognizable, gargantuan mess that few people will like.  Start out making spaghetti sauce end, up with goulash.

 :lmao:

They forgot to add kale.

Offline BlueStateSaint

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Re: primitive makes a mess of spaghetti sauce
« Reply #14 on: March 19, 2013, 07:20:09 AM »
:lmao:

They forgot to add kale.

Hell, if you're going to remember kale, you should remember argula! :tongue: :whistling: :fuelfire:
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Offline RobJohnson

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Re: primitive makes a mess of spaghetti sauce
« Reply #15 on: March 20, 2013, 01:25:10 AM »
A good spaghetti sauce is not complete without fish eyes.

Offline Articulate Ape

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Re: primitive makes a mess of spaghetti sauce
« Reply #16 on: March 20, 2013, 01:43:46 AM »
Sage?  I can't believe no one has noticed the missing garlic.  Lose the sage and add at least two cloves of garlic.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. ~ Benjamin Franklin

Offline RobJohnson

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Re: primitive makes a mess of spaghetti sauce
« Reply #17 on: March 20, 2013, 02:27:13 AM »
Sage?  I can't believe no one has noticed the missing garlic.  Lose the sage and add at least two cloves of garlic.

That might be in one of the zillion ideas from the DUmmies. Who knows.

Garlic is a good idea, plus it keeps the vampires (blood sucking Democrats) away.

Offline Wineslob

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Re: primitive makes a mess of spaghetti sauce
« Reply #18 on: March 20, 2013, 09:31:27 AM »
Quote
What starts out as something simple, ends up to be an unrecognizable, gargantuan mess that few people will like.  Start out making spaghetti sauce end, up with goulash.


Obamacare anyone?
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Offline GOBUCKS

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Re: primitive makes a mess of spaghetti sauce
« Reply #19 on: March 20, 2013, 11:30:43 AM »
Sage?  I can't believe no one has noticed the missing garlic.  Lose the sage and add at least two cloves of garlic.
You get plenty of garlic when you add the rubbishy stuff from a jar.

Offline debk

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Re: primitive makes a mess of spaghetti sauce
« Reply #20 on: March 20, 2013, 12:25:51 PM »
Carrots, celery, broccoli, cumin, cilantro, garbanzo beans in spaghetti sauce?  :puke:

No wonder those people are so screwed up!
Just hand over the chocolate...back away slowly...far away....and you won't get hurt....

Save the Earth... it's the only planet with chocolate.

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Offline Carl

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Re: primitive makes a mess of spaghetti sauce
« Reply #21 on: March 20, 2013, 01:16:16 PM »
Carrots, celery, broccoli, cumin, cilantro, garbanzo beans in spaghetti sauce?  :puke:

No wonder those people are so screwed up!

You forgot potatoes.

Good God

Offline Skul

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Re: primitive makes a mess of spaghetti sauce
« Reply #22 on: March 22, 2013, 01:22:19 AM »
Carrots, celery, broccoli, cumin, cilantro, garbanzo beans in spaghetti sauce?  :puke:

No wonder those people are so screwed up!
Really good stuff requires ketchup.
The more, the better.
Then-Chief Justice John Marshall observed, “Between a balanced republic and a democracy, the difference is like that between order and chaos.”

John Adams warned in a letter, “Remember democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet, that did not commit suicide.”

Offline RobJohnson

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Re: primitive makes a mess of spaghetti sauce
« Reply #23 on: March 22, 2013, 02:28:29 AM »
I hope they are using organic tomatoes.

Offline Articulate Ape

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Re: primitive makes a mess of spaghetti sauce
« Reply #24 on: March 23, 2013, 03:13:19 AM »
Carrots, celery, broccoli, cumin, cilantro, garbanzo beans in spaghetti sauce?  :puke:

No wonder those people are so screwed up!

HHAHAHAHAHA!  :rotf:
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. ~ Benjamin Franklin