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That would take some doing for most of my topping cooking is just "a little bit of this, a little bit of that". About the only thing that is constant is using a cup of white wine but even then.....it might be blanc, a Chardonnay, a German wine, White Zin, Rose, etc, etc, etc. One thing that is different about my spaghetti cooking is that instead of putting salt into the boiling water, I use garlic.
Further, it depends on how much time I have as I told the check out girl today when I was buying around 12-14 lbs of "noodles". If I don't have to worry about the alcohol detox clock (I didn't say it like that to her), then I cook with wine. If I do, then is usually a cold topping of fish, a Parmesan type, and spices.
Even though the alcohol should be cooked out when heated, it is something I am wary of in matters of zero tolerance.
As far as buying so much, I was at the store, it is cheap, it lasts forever, it is an easy meal to make, and I tend to keep a lot of it on hand.
Canned fish?
Anyway, you have now added cheese to the mix...... it wouldn't be my favorite, but as long as you like it.
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Anyway, you have now added cheese to the mix...... it wouldn't be my favorite, but as long as you like it.
You should have seen me at the dollar store recently.
Oodles of cans of salmon, mackerel, clams, more salmon, and sardines....and then, 2 24 oz of spaghetti.
Sure, it's cheap stuff, from China I think, and sometimes when I open a can, if my sensitive ears detect any kind of hiss, it goes straight down the drain. Once, if it is deemed safe, mixed in with the spices, wine, and cheeses, it's okay.
The canned smoked salmon, however, was very disappointing alone on bread.
Is it really that different? I know there are recipes on the net for at least cooking it in red wine but even so, is not making spaghetti meals with tomato and meat really that unheard of?
This reminds me of a time about 5 years ago when I used 1 1/2 bottles of a decent red wine to cook spaghetti in. I'd read about it and it sounded divine. After the noodles were cooked, their appearance reminded me of earthworms and I just couldn't eat them without gagging. A sad waste of good wine - I should have picked up really cheap wine instead.
This reminds me of a time about 5 years ago when I used 1 1/2 bottles of a decent red wine to cook spaghetti in. I'd read about it and it sounded divine. After the noodles were cooked, their appearance reminded me of earthworms and I just couldn't eat them without gagging. A sad waste of good wine - I should have picked up really cheap wine instead.
Always use white wine. You should see what red wine does to shrimp; turns it blue.
Did you know that Spain offers some of the finest seafood in the world, and it's canned? Four ounces of Spanish canned clams (almejas) or baby eels (angulas) can cost over $70. That's $280/lb.
Did you know that Spain offers some of the finest seafood in the world, and it's canned? Four ounces of Spanish canned clams (almejas) or baby eels (angulas) can cost over $70. That's $280/lb.
I didn't know, the OP bought her fish at the dollar store, and the OP's dish does not sound appealing to me.
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I didn't know, the OP bought her fish at the dollar store, and the OP's dish does not sound appealing to me.
Some of it.
Other fish is frozen.
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