MacKenzie Posted June 27, 2015 Report Share Posted June 27, 2015 I'm keeping up my strength for my grill arrival with some homemade spaghetti and sauce. Add some mushrooms, parmesan cheese and call it dinner:) 2 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 27, 2015 Report Share Posted June 27, 2015 Benissimo! Quote Link to comment Share on other sites More sharing options...
bryan Posted June 27, 2015 Report Share Posted June 27, 2015 gOOD LOOKING EATS Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 27, 2015 Report Share Posted June 27, 2015 That's just solid good food! Kudos, MacKenzie! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 27, 2015 Report Share Posted June 27, 2015 Being Italian I know pasta and that is one nice plate of pasta you have there. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 27, 2015 Report Share Posted June 27, 2015 Great looking Spaghetti meal. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 27, 2015 Report Share Posted June 27, 2015 Cooked or uncooked sauce?? I like both. Will be doing more uncooked now that better tomatoes are available (especially when mine get ripe!) Just tripped up on this technique, which I will most definitely try. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 27, 2015 Author Report Share Posted June 27, 2015 Tony, the sauce was uncooked. I've gotten to like this one quite a bit. San Marzano Tomato Pizza Sauce - http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/ Note was it says about the garlic because it is soooooooooo true. I keep mine in the fridge for more than 4 days and I also freeze some for later. It does taste better after it sits so I wouldn't want to use it right away. The grated tip you put up is neat. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 27, 2015 Report Share Posted June 27, 2015 For a fresh sauce like this, I'd probably go with roasted garlic paste (homemade) anyway. Less pungent, but still nice and garlicky! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 27, 2015 Author Report Share Posted June 27, 2015 Good tip, Tony, thanks, maybe I'll try some of that Steam Roasted Garlic that I liked so much:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 27, 2015 Report Share Posted June 27, 2015 I love peeling about a couple dozen cloves of garlic, putting them them in a proclean dish, cover them with olive oil and popping it in the oven/kamado at 250-275 for about an hour until quite soft. At the end, I've got some wonderful garlic infused olive oil and garlic cloves that spreads on toast points like butter. Top with some fresh diced tomatoes with minced herbs and it's one great appiteaser! I'm so dadgummed hungry for spaghetti thanks to you guys I can't stand it! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 28, 2015 Report Share Posted June 28, 2015 I love peeling about a couple dozen cloves of garlic, putting them them in a proclean dish, cover them with olive oil and popping it in the oven/kamado at 250-275 for about an hour until quite soft. At the end, I've got some wonderful garlic infused olive oil and garlic cloves that spreads on toast points like butter. Top with some fresh diced tomatoes with minced herbs and it's one great appiteaser! I'm so dadgummed hungry for spaghetti thanks to you guys I can't stand it! Alright CC whip it up and enter it into the appetizer challenge. You still have a few days left and the toast points sounds delicious. Quote Link to comment Share on other sites More sharing options...
skreef Posted June 28, 2015 Report Share Posted June 28, 2015 Nice Plate of Spagetti. I have close friends who are True Italians and when they make there Spagetti they add different meats to the sauce..Beef, Sausage, Pork or chicken..it comes to gather really nice.. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2015 Report Share Posted June 28, 2015 I love peeling about a couple dozen cloves of garlic, putting them them in a proclean dish, cover them with olive oil and popping it in the oven/kamado at 250-275 for about an hour until quite soft. At the end, I've got some wonderful garlic infused olive oil and garlic cloves that spreads on toast points like butter. Top with some fresh diced tomatoes with minced herbs and it's one great appiteaser! I do it in the pressure cooker in canning jars. That way you can stash them in your pantry for when you need them. A batch of 4 small mason jars lasts me quite a while and I use the garlic paste and/or oil almost daily. And, they make great Christmas presents for your foodie friends! Ken, instead of peeling all that garlic, try this trick, it really works! Works in a jar, too. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 28, 2015 Report Share Posted June 28, 2015 KKers, being the good Catholic boy I am, and a former Altar Boy of the Year, I have a confession to make. I buy big jars of already peeled garlic at Sam's Club. There, I said it! I only peel garlic when I'm out of the prepeeled or I use elephant ear garlic. And I use a peeling mat when I peel garlic. Just roll it up around the garlic, a few rolls back and forth, and I'm done. Mea culpa, mea culpa, mea maxima culpa! At this stage in life, I'm more about good food done as easy as possible rather than haute cuisine done the old fashioned way. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 28, 2015 Report Share Posted June 28, 2015 Yea, time management. After we pass no one is going to rush in and finish up all the important things that we think we must do. This thought made me change to the really important things in life welcome to my world. Life is good. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 28, 2015 Report Share Posted June 28, 2015 Alright CC whip it up and enter it into the appetizer challenge. You still have a few days left and the toast points sounds delicious. CK - I just don't have the strength right now at this point to even think about it! I haven't even thought about lighting a fire in either Beauty! or TheBeast. Just getting out of bed to go eat is a struggle. I've coughed so much my sides hurt. But, this too shall pass. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 28, 2015 Report Share Posted June 28, 2015 It's all kewl buddy. Hope you get back to your normal self soon. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 29, 2015 Report Share Posted June 29, 2015 I'll be back raising hell before you know it! Iam too dadgummed ornery to stay down too long. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 29, 2015 Report Share Posted June 29, 2015 KKers, being the good Catholic boy I am, and a former Altar Boy of the Year, I have a confession to make. I buy big jars of already peeled garlic at Sam's Club. There, I said it! I only peel garlic when I'm out of the prepeeled or I use elephant ear garlic. And I use a peeling mat when I peel garlic. Just roll it up around the garlic, a few rolls back and forth, and I'm done. Mea culpa, mea culpa, mea maxima culpa! At this stage in life, I'm more about good food done as easy as possible rather than haute cuisine done the old fashioned way. This post cracked me up big time. I've been using peeled garlic for a long time now. I love it and it definitely shaves a few minutes of time off the prep phase. Nobody in my house could ever tell the difference (including myself). 1 Quote Link to comment Share on other sites More sharing options...
