In Reply to: I got the Best in The World (Bang) spaghetti sauce recipe for you folks... posted by Eldragon65 on April 11, 2010 at 13:41:40:
I suppose the water dilluting the paste in enough? C.n't pic.ure it from a textural/visually appealing standpoint, then again, I iz no expert.
OK, I'll try it... also like panc.tta melted down, a bit of C.b making a sauc. around that base...
We have "Unc.e Guissippie's" (sp?) on Long Island (Smithtown store for me) whic. is basic.lly an overpric.d food market with a killer fish/c.eese dept... one has to give up his first born, but the quality is VERY good... for eg., a small wedge of parm will run ya like $18, but it is sooo silky and moist - just right-on, hard to explain... whatever...
Why c.n't c.rrots and c.lery be so satisfying?
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Follow Ups
- Interesting... no crushed/whole peeled tomatoes, eh? - Jimmy C. 04/11/1014:08:52 04/11/10 (1)
- RE: Interesting... no crushed/whole peeled tomatoes, eh? - Eldragon65 14:34:34 04/11/10 (0)