Spaghetti Sauce

[HowardRoark]

Yet, i know how to peel and seed a fucking piece of fruit.

Wrong thread.

[Tarlam!]

Wrong thread.

You fuck! hahahahahha.

[3irty1]

I agree with you on spaghetti being not ideal for Carbonara. Actually nothing is quite right with carbonara. The whole dish is conceptually sloppy technique wise IMO. I do it with hand pulled noodles, chinese style as they are made for stir frying, have a sturdier, chewier construction that holds up better to being tossed and aren't quite as rich which goes along way when tossed with one of the richest sauces imaginable.

[Freak Out]

Well....I've had bad, good and great Carbonara. Like most dishes people can completely fuck it up.

[Tarlam!]

I am fine with the idea of carbonara. The liason is really a talent IMO that every young saucier should be challenged with. Like turning a potatoe for any young chef, as it where. I am not familiar with your choice of pasta for it. I have seen street venders in Hong Kong pull noodles. Is that what you mean? If so, that is about the recipe that Marco Polo allegedly took with him, though his very existence is disputed among historians. Not sure if they are a great carbonara selection, I have to give it a whirl. For me, it must be small and plump so as to be tossed and soaked. Penne is a decent choice, I think.

[Tarlam!]

Well....I've had bad, good and great Carbonara. Like most dishes people can completely fuck it up.

Carbonara is probably the easiest sauce to fuck up there is. One, two degrees and you're looking at scrambled eggs.

[3irty1]

Yeah its the same thing probably. La mian if you're going to google it. Actually here: http://www.youtube.com/watch?v=J1iLQIhHjkk

Its really fast and showy which made it perfect for "pasta bar" out in the dining room in a resort where I worked. The dough is just flour, water, and salt. Since I already learned how to do it I use them for everything, soups, stir fry, and instead of egg pasta for the occasional itallian dish. Perfect for Carbonara imo. For the sauce I always cheat and temper the eggs. Why make it hard?

[GrnBay007]

It is only spagetti sauce, put your cocks away.

LOL!

You can pick the next food we discuss Nutz.

[Joemailman]

LOL!

You can pick the next food we discuss Nutz.

[mraynrand]

yoe mailmeen - dat remindz me of my laszt gf befgore my wifed. Cept i twuld be a bratwirst

[Upnorth]

Why is it so important to deseed the tomatoes, I made a bunch of sauce this fall from our garden tomatoes, some with seeds and some without. My kids all preferred the one with seeds. Also I froze some and canned some. So far I haven't noticed a difference. Which is better?

[Tarlam!]

In commercial kitchens, we do things a certain way, UNF. Tomato seeds will detract from the fruity flavour and add bitterness. The texture is also largely impacted by seeds and skin especially. That is how it is taught at chef school, anyway. Is it so? I really dislike the "whole tomato" varieties, but I think it's a personal thing.

31 and I have often been in discussion about our craft; I seem to be somewhat old fashioned (I prefer the term traditional ), so, go with 31 for cutting edge chef info. He seems more generous in bending, not breaking the "rules".

I have never had the pleasure of having a patch of dirt large enough to grow my own tomatoes. I know what it's like using my own thyme, oregano and stuff. It must be sensational using real produce that you nurtured. You lucky so-and-so.

[Upnorth]

It is a blessing! We have about 1/2 acre for veggies, about 1/2 acre for flowers. We get way more veggies than we could ever use so we give a lot away. This year our potatoes did next to nothing, but our roma tomato's each gave about 20 lbs of fruit! It was insane. I simmered tomatoes to make sauce for about 3 days straight. I did deskin them. Lots of fun (not).

How does one football forum get two chef's on it? As a fat guy I feel blessed!

[Tarlam!]

Hahaha! great stuff and romas would be my choice!!

Actually, my chefing days ended in 1989 when I came to Europe and saw how poorly the guys get paid here! But my deceased and my kids still rave about my stuff and swear it's better than any restaurants they know. Even my chinese food is authentic, after having spent 2 years in a traditional restaurant early in my career! Can't make noodle like 31!! Serious skill set right there!

[3irty1]

The seeds might be a little bitter but my main reason for omitting them is they give your sauce a rustic look, texture that I don't particularly care for in a sauce, and add a lot of extra water which means much more simmering. If your kids like it that way then give them what they want. The only way to get sauce with seeds in it is to make it that way. I can certainly think of greater sins.

There are other things that can be done with the seed pod should you choose to remove it. Those seed pods are the juiciest part of the tomatoes and damn good raw. I've seen spanish tapas and salads and such that use just the filets of the seed pod.