# Spaghetti in restaurants **URL:** \ **Category:** Cafe Society\ **Created:** [March 8, 2014, 6:55am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178 "2014-03-08T06:55:08Z")\ **Posts on this page:** 20\ **Page:** 7
**Author:** ![tim-n-va](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim-n-va/32/3001_2.png) [@tim-n-va](https://boards.straightdope.com/u/tim-n-va)\ **Post date:** [March 12, 2014, 4:40pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/121 "2014-03-12T16:40:23Z")
> [@Johnny\_L.A](#): > > When I was a kid, Bob’s Big Boy served their spaghetti with chilli on it. I remember it smelled like dog food. > > I grated the rest of the parmesan the other day. Just got back from the store with a fresh chunk, more unsalted butter, a shallot, more cream, a couple of portobello mushrooms, salad, rolls for making garlic bread, fettuccine noodles, and tiramisu. I would NEVER buy pre-made tiramisu. ---
**Author:** ![VinylTurnip](https://avatars.discourse-cdn.com/v4/letter/v/b2d939/32.png) [@VinylTurnip](https://boards.straightdope.com/u/VinylTurnip)\ **Post date:** [March 12, 2014, 5:33pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/122 "2014-03-12T17:33:45Z")
Of course not. It’s always swimming in a puddle of detergent. ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [March 12, 2014, 9:55pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/123 "2014-03-12T21:55:37Z")
> [@Fenris](#): > > Hey–if it had salt in it, it would clearly taste like Mu Shu Pork, so what’s so weird about the idea that the utterly bizarre notion of putting Italian red pepper flakes in a standard Italian tomato sauce would suddenly make it taste like Indian Curry? > > You might as well express skepticism about the CLEAR FACT that putting peanut butter on toast makes it taste like Beef bourguignon. So let’s hold back with the “weirder” comments from a completely reasonable comparison like these and that one. Oh, come on. I meant that spaghetti shouldn’t have hot stuff on it like jalapeños or curry or cayenne pepper. Nixon’s running mate in 1960, Mr. Lodge (not Archie’s adversary) liked curried rice. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 12, 2014, 10:20pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/124 "2014-03-12T22:20:48Z")
> [@dougie\_monty](#): > > Oh, come on. I meant that spaghetti shouldn’t have hot stuff on it like jalapeños or curry or cayenne pepper. As I pointed out in my post, that’s absolutely not true. Also, see: puttanseca, which also often has chili peppers. And curry need not be hot, either. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 12, 2014, 10:25pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/125 "2014-03-12T22:25:40Z")
> [@dougie\_monty](#): > > You’re welcome to it. I don’t want my spaghetti to taste like Indian curry! :eek: Question: When you make spaghetti sauce, do you put milk into it? :dubious: ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [March 12, 2014, 11:05pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/126 "2014-03-12T23:05:18Z")
> [@pulykamell](#): > > Well, in an attempt to educate, let me introduce you to a common (and delicious) Italian dish called [Spaghetti all’arrabbiata](http://abc.go.com/shows/the-chew/recipes/spaghetti-arrabbiata-mario-batali). Although add some turmeric, cumin, coriander, and perhaps a little fresh ginger, then you’ll have something that tastes a bit like an Indian curry. You’ll need a tray, though. ---
**Author:** ![bmoak](https://avatars.discourse-cdn.com/v4/letter/b/9dc877/32.png) [@bmoak](https://boards.straightdope.com/u/bmoak)\ **Post date:** [March 12, 2014, 11:17pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/127 "2014-03-12T23:17:32Z")
> [@Fear\_Itself](#): > > Rubber bands are the state pasta of Ohio. Is that what they serve with the Skyline chili? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 13, 2014, 1:52am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/128 "2014-03-13T01:52:17Z")
> [@tim-n-va](#): > > I would NEVER buy pre-made tiramisu. I’ve made it at home, but it’s easier to just get some at the store if they have any. Mine’s better. ---
**Author:** ![\_Olive](https://avatars.discourse-cdn.com/v4/letter/_/4af34b/32.png) [@\_Olive](https://boards.straightdope.com/u/_Olive)\ **Post date:** [March 13, 2014, 3:09am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/129 "2014-03-13T03:09:21Z")
It costs about 3 dollars to make a nice spaghetti with meat sauce. That for two meals. ---
**Author:** ![GrandWino](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grandwino/32/67_2.png) [@GrandWino](https://boards.straightdope.com/u/GrandWino)\ **Post date:** [March 13, 2014, 3:44am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/130 "2014-03-13T03:44:24Z")
> [@\_Olive](#): > > It costs about 3 dollars to make a nice spaghetti with meat sauce. That for two meals. Does that price include the dishwater? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 13, 2014, 3:51am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/131 "2014-03-13T03:51:02Z")
DO NOT knock Skyline chili. That stuff is delicious. It ain’t chili, but it’s good! ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [March 13, 2014, 4:19am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/132 "2014-03-13T04:19:23Z")
> [@silenus](#): > > DO NOT knock Skyline chili. That stuff is delicious. It ain’t chili, but it’s good! This OP makes my brain hurt. And as for Cincinnati chili, seeing as how I am the resident expert since I live here, I can quantify: It’s okay on spaghetti as part of a three, four or five way (chili and spagh, chili spagh and beans, chili, spagh, beans and onions, respectively) but it’s not what I would call “actual chili”, having lived in Texas and Arizona for a bit. Cincinnati chili is NOT hearty. It’s thin and flavored with things you wouldn’t think were even IN chili…like chocolate, cloves, anise, etc. That said, it IS delicious, but my personal preference for it since it tends towards being runny (and millions of people in my area would disagree) is as a topping for the wondrous Skyline Cheese Coney, which is a dog of tremendously flavorful proportions. A dog in a bun, topped with Skyline chili, mustard, onions, hot sauce and a generous topping of shredded mild cheddar cheese…THAT’S the stuff! As to the OP, I think he/she is crazy. Never heard of a “soapy” flavor associated with even the most mundane, Golden Corral-styled spaghetti in a red sauce in my life. No idea what he’s on about. ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [March 13, 2014, 6:57am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/133 "2014-03-13T06:57:38Z")
> [@FoieGrasIsEvil](#): > > […] It’s thin and flavored with things you wouldn’t think were even IN chili…like chocolate, cloves, anise, etc. > > […] **CHOCOLATE IN SPAGHETTI???!!** Now that’s over the top! Next you’ll be recommending lasagna with caramel or ravioli stuffed with cherry filling or custard!! :eek: :smack: ---
**Author:** ![DrFidelius](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/drfidelius/32/3447_2.png) [@DrFidelius](https://boards.straightdope.com/u/DrFidelius)\ **Post date:** [March 13, 2014, 10:12am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/134 "2014-03-13T10:12:20Z")
> [@dougie\_monty](#): > > **CHOCOLATE IN SPAGHETTI???!!** Now that’s over the top! Next you’ll be recommending lasagna with caramel or ravioli stuffed with cherry filling or custard!! :eek: :smack: Chocolate is a savory, not a sweet, flavoring. You need to add a buttload of sugar to make it into candy. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 13, 2014, 10:41am UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/135 "2014-03-13T10:41:13Z")
> [@DrFidelius](#): > > Chocolate is a savory, not a sweet, flavoring. You need to add a buttload of sugar to make it into candy. Yes, and the use of it in many savory Latino and Southwestern dishes dates back to the pre-Columbian Mesoamericans. Sweet chocolate can in turn be given quite a kick by adding hot peppers to the mix (in very small amounts). ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [March 13, 2014, 12:38pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/136 "2014-03-13T12:38:01Z")
> [@terentii](#): > > Yes, and the use of it in many savory Latino and Southwestern dishes dates back to the pre-Columbian Mesoamericans. > > Sweet chocolate can in turn be given quite a kick by adding hot peppers to the mix (in very small amounts). but then it will taste like _ **curry** _ which some president’s running mate from 1960 **liked** on rice!!! OMG OMG OMG OMG ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [March 13, 2014, 12:39pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/137 "2014-03-13T12:39:01Z")
> [@dougie\_monty](#): > > **CHOCOLATE IN SPAGHETTI???!!** Now that’s over the top! Next you’ll be recommending lasagna with caramel or ravioli stuffed with cherry filling or custard!! :eek: :smack: you really need to get out more - remember the Strawberry Pizza discussion? ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 13, 2014, 1:51pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/138 "2014-03-13T13:51:40Z")
> [@pulykamell](#): > > As I pointed out in my post, that’s absolutely not true. Also, see: puttanseca, which also often has chili peppers. And curry need not be hot, either. Indeed. Spaghetti alla arrabbiata and puttanesca are both fairly spicy, and as Italian as anything out there. (personally, I’m a big fan of sugo all’amatriciana, but it’s not a spicy one) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 13, 2014, 1:55pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/139 "2014-03-13T13:55:01Z")
> [@simster](#): > > you really need to get out more - remember the Strawberry Pizza discussion? Yeah, chocolate in chili isn’t even a particularly Cincy thing. You find it in all sorts of chili recipes. As has been mentioned, it pops up in Mexican cooking. See: mole poblano. Coffee is another “oddball” ingredient you might come across. And fruit ravioli isn’t all that weird. You wouldn’t serve it with tomato sauce, though. I don’t know how common it is in Italian cuisine (although you can find recipes for it), but fruit- filled pasta is common in Eastern/Central European food, like in Polish pierogi and Hungarian derelye. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [March 13, 2014, 2:03pm UTC](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178/140 "2014-03-13T14:03:43Z")
> [@tim-n-va](#): > > I would NEVER buy pre-made tiramisu. I don’t either. I milk my own cows to get the cream to make the mascarpone cheese, have a henhouse full of chickens for the eggs, bake my own ladyfingers (out of organically grown wheat in my wheat patch in the back yard), fly down to Cuba illegally (_Damn that embargo!_) to harvest my own sugar-cane (no corn-syrup for me) and travel to Brazil and Columbia to hand pick (and process/roast) my own cocoa beans and coffee beans. Because I would NEVER eat tiramisu made from pre-made ingredients. [Previous page](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178.md?page=6) [Next page](https://boards.straightdope.com/t/spaghetti-in-restaurants/683178.md?page=8)