I would NEVER buy pre-made tiramisu.
Of course not. It’s always swimming in a puddle of detergent.
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.
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.
Question: When you make spaghetti sauce, do you put milk into it? :dubious:
You’ll need a tray, though.
Is that what they serve with the Skyline chili?
I’ve made it at home, but it’s easier to just get some at the store if they have any. Mine’s better.
It costs about 3 dollars to make a nice spaghetti with meat sauce. That for two meals.
Does that price include the dishwater?
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.
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.
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
you really need to get out more - remember the Strawberry Pizza discussion?
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)
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.
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.