-fatcat: Kentucky bourben whiskey ftw!...and some !beerz
-Thrax: Hoegaarden and Leinenkugel Summer Shandy
-Keebler:has sekrit supply in garage fridge
-primesuspect: hosting Oktoberfest! & sekrit beerz
-Gargoyle: some local stuff and some of that Leinenkugel's Summer Wheat
-jokerz4fun:barf bucket and some midget hookers!
-RyderOCZ:spagetti with awesomesauce
-StainMeNow: local something from Philly
-Nomad: harbles of yarble, aka "milk" WTF
-the_technocrat:
I'm not going to ask what your recipe is, Eric, but is this a meat sauce or a marinara sauce?
Oh, and I love mushrooms. Especially the flavor they pick up in a pasta sauce. The acidity of the tomato seems to do something to the mushroom's texture that allows it to turn into pure flavor.
Oh crap GH....it is a Meat sauce...but I use Ground Turkey.
The base of the sauce cooks for 3 days, then the meat goes in on the last day. I can pull some of the sauce out before adding the meat if you like (or for anyone else for that matter)
Oh crap GH....it is a Meat sauce...but I use Ground Turkey.
The base of the sauce cooks for 3 days, then the meat goes in on the last day. I can pull some of the sauce out before adding the meat if you like (or for anyone else for that matter)
Three days of cooking! Wow, that sounds awesome! The full-blown version of my family recipe only cooks for 24 hours, and most people think that's overkill. They don't realize how much flavor develops over a sloooooow cook.
If you pull some aside before the meat's addition, that would be awesome! Althout at that point I might start trying to pry the secret recipe out of you.
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AnnesTripped Up by Libidos and HubrisAlexandria, VAIcrontian
Comments
TT's wife agreed that he can go! I've logged it in mIRC!
the wife is planning a party for nov 2, and I'm not invited, so I think that's pretty much it...
:D:D:D:tongue
:D:D:D:D:D
:D:tongue::D:tongue::D
:D:tongue:D
:D:tongue::D:tongue::D
:D:tongue:D
:D
:D:D:D:tongue
that's a smiley face. yeah, you heard me. a smiley face. can't see the smiley face? diaf.
Anyone allergic to mushrooms or anything? I wouldn't want to cause anyone harm.
QFT
-fatcat: Kentucky bourben whiskey ftw!...and some !beerz
-Thrax: Hoegaarden and Leinenkugel Summer Shandy
-Keebler:has sekrit supply in garage fridge
-primesuspect: hosting Oktoberfest! & sekrit beerz
-Gargoyle: some local stuff and some of that Leinenkugel's Summer Wheat
-jokerz4fun:barf bucket and some midget hookers!
-RyderOCZ:spagetti with awesomesauce
-StainMeNow: local something from Philly
-Nomad: harbles of yarble, aka "milk" WTF
-the_technocrat:
Seriously, as long as anybody isn't allergic, they are going in the sauce, you don't have to eat them
GH, you will regret it if you don't come.
That is all.
I see what you did there.
I am going to do my damndest to make it up there. And by that I mean, I'm counting and measuring out my vacation days right now...
I'll figure out what beer to bring shortly.
Edit: And I agree that there should be a trip to anywhere near Warren that contains "Brewery" in the name.
same here I think we may need MOAR SAUCE
do it. do it.
Oh, and I love mushrooms. Especially the flavor they pick up in a pasta sauce. The acidity of the tomato seems to do something to the mushroom's texture that allows it to turn into pure flavor.
The base of the sauce cooks for 3 days, then the meat goes in on the last day. I can pull some of the sauce out before adding the meat if you like (or for anyone else for that matter)
Three days of cooking! Wow, that sounds awesome! The full-blown version of my family recipe only cooks for 24 hours, and most people think that's overkill. They don't realize how much flavor develops over a sloooooow cook.
If you pull some aside before the meat's addition, that would be awesome! Althout at that point I might start trying to pry the secret recipe out of you.
But I'll be there!