Yeah, I keep S’Os with meatballs on hand. I’ll spice/season them up some, that’s all.
Eh, Spaghettio’s aren’t exactly al dente. I’ll stick with the few extra minutes it takes to make actual, y’know, pasta.
They’re great in a toasty-cheese sandwich.
Can’t say I’ve ever heard the phrase. Just Googled it: hm! No, I’d never seen that one when I was a little’un or ever since. I like the phrase “Scrambled Egg Super Dee Dooper Dee Booper Special Deluxe a la Peter T. Hooper.”
Ostrich eggs are on my bucket list too!
I always liked to read the books in my second-grade classroom. That was one of them. That book included the lines:
*I only took eggs from the very best fowls.
I didn’t take eggs from the twiddler owls.
'Cause the whites of the eggs of those fellows who twiddle
Taste sort of like dust from inside a bass fiddle. *
I often told my parents about what was in the books I read in school. After I came home one day and quoted those lines to my Dad, he thought they were so strange that right away he told my Mom about them.
I enjoy some boy-ar-dee every once in awhile. I had the spaghetti & meatballs just last week because I forgot my lunch and I had a can in my desk drawer. The nostalgia is what keeps me from having any desire to “doctor” them up. I like them just the way they are. Just not as a staple.
I like my fresh veggies sautéed I do.
But with my meatloaf and mashed potatoes, it must be canned green beans. I do not like fresh green beans, ever.
I can heat a can of green beans and just eat them as a meal. Its the only canned veggie I eat.
There’s a local diner where we eat often that serves rosamarina soup (basically tomato soup with orzo pasta). The servers describe it as “adult spaghetti-os”.
What is FOSONE?
I’ll sometimes add whatever shredded cheese is on hand - parmesan or cheddar, typically.
You say that like it’s a bad thing. I’d rather have my past actually, y’know, done.
Too bad Don Martin isn’t around any more. It’s probably a variation on FONEBONE.
First, I never got why people (not people in this thread, but general people I’ve seen online) insist that SpaghettiOs is trying to be spaghetti with spaghetti sauce, when it is clearly a tomato soup with pasta rings in it. I don’t know why people always compare it to spaghetti when you should be comparing it to tomato soup.
Anyway, I’m usually too lazy to do anything more than add a bit of whatever cheese I have in the fridge as well as come chili powder, ground coriander, and ground cumin. Very light on the coriander and cumin or it overpowers quickly.
I was food shopping today, and saw cans of SpaghettiOs, and was reminded of this thread. I’ve never had canned pasta, and considered buying a can just to give it a try. Then I read the list of ingredients . . . and put the can back on the shelf.
Beneath your dignity?
:smack: don’t ever read labels on nostalgic processed food! Some things are best left unread.
That’s why I only eat them, and oreos and ho-hos once a year.
No, just a combination of ingredients that couldn’t possibly combine successfully. And how do you cook pasta and then can it? But I gotta admit, I’m intrigued by the concept of opening a can of little Os. I think I’d eat them one at a time.
No food is beneath the dignity of someone who’s eaten haggis and bugs.
You’re welcome to it.
I love SpaghettiOs but only the kind with franks. I sing the Uh-oh jungle while I eat them and I miss the old Franco-American job Nile too.
Never had Spaghetti-Os but maybe once a month I’ll have some Chef B spaghetti with meatballs or beef (or even better, the rarely seen sausage) ravioli. I almost always modify it with something; most commonly sautéed onion and bell pepper, garlic, Italian herbs, crushed red pepper and Parmesan.