Calling out Juicy D. Links
 

You deffinetly have more hair than me, and you're probably even better looking.

BUT ..My paternal Grandfather was born and raised within 20Kms of the city of Rome.

I challenge you to a Spaghetti cook off.

Loser donates $1000 to charity.

Bring it.

i think he's probably asleep...

Real Italians never sleep, we just rest after the pasta course. :pimp

Hmmmmmm spaghetti. Will you guys be making everything (except the pasta) from scratch?

Everything AND the Pasta from scratch. You can't put a first class Pasta Sauance on dried Pasta!

To make things fair, you can use Izzy as a beef browner and/or onion pealer!

The best type of contest would be if everyone uses the same ingredients. That way, everything will be controlled for except SKILL :) I'd join but Philippines-style spaghetti is too sweet for US/EU tastes :) Similar to our bugers (Jolibee) compared to US burgers.

I'm good with same ingredients. It's all about how they're prepared.

For instance, you need to sweat the onions and garlic with the tomato saunce but sautee the same with meat. It's a very minor distinction, but it makes all the difference in the world. :2 cents:

use a razor blade to slice the onions hella thin so they liquify in the sauce...

Diced onions to sautee with the meats. Thinly sliced onion slices to sweat with the tomatoes and vegetables.

A good spaghetti sauce has at least three diffetent cuts of meats, including a pork, and can be made in under three hours. Sicing garlic or onions razor thin is a Goodfellas movie thing and not all that important to the tase. Real Italian meat suce will also blow your tastebuds out. ;)

Also works for garlic :thumbsup

More important than how thin you can slice garlic, is how much you know about cooking.

Raw garlic, sweating garlic, sauteed garlic, and over cooked garlic all have very disctinct flavors. :2 cents:

More important than all of that, is the quality of the ingredients. Starting with, of course, the olive oil.

damn you're making me hungry...

Warchild, which herbs do you normally put in your spaghetti sauce?

The real secret is that you must use at least two pans to make a proper spaghetti sauce.

Meats in one pan. I recommend half ground steak, half Chorisso sauge (Mild Italian sausage if you don't like spice) pork side rib (very small amount) and cured back bacon (again small ammount). Sautee with fresh Garlic, Onion, Salt, Pepper, Tobassco, Worcheshire (L&P specifically) and thyme. 1/2 to 1 full habanerro or equivelent Jalapeno pepper if desired.

Vegetables in another pot. Do not sautee before adding tomato pastes, cook to a "sweat". This means the vegetables are releasing their natural juices, but not cooked to a brown color at all. When the onions are almost transparent, your vegetables are properly prepared. With the vegetables use fresh garlic, salt, pepper, Basic, Garlic, Parsely and Thyme. Add fresh tomatoes and mushrooms about halfway through cooking vegetables.

After the two dishes are combined with tomato sauces, then add 2 dried bayleafs. Be careful to remove before serving, they're nasty when swallowed.

I volunteer to eat the spaghetti

fuck.. i really.. really really feel like spaghetti now and don't have any...

Juicy is italian?

by looking at Juicys real name i would be really surprised if he was italian :1orglaugh :1orglaugh :1orglaugh

Newsflash: Juicy is not Italian, he's jewish...

Lets keep it interesting and change this to a Brisket cook off.

Hmmm... pasta!

but you realise the difference between a nationality and belonging to a religious group, huh?

juicy is a persian cat

Iron Chef = secret ingredient


MATZO

AIR3K You Rock!! that made me smile so wide first thing this morning.


WarChild has called out IronChef Long Island - Juicy D Links.

I like to put 3 banana peppers on the top of the sauce and cover with a lid. Any steam that condenses gets dripped back into the sauce and stirred in. You get this really great pepper flavor without skin pieces or chunks of pepper in the sauce.

And I agree with WarChild about the meats. Pork, Veal and regular ground beef. I don't like to use lean ground beef for sauces because you need some fat for the flavor.

Have the cook-off in Vegas. 1-06

I would win that hands down!

Ummmhh this thread got me teased to go after some A+ pasta :S

Man you must be butt ugly if he's better looking than you...

dipshit you didnt learn your lesson yet have you? Figured you would have obviosly not. Word of advice to you is to cut your BS. Last time I am telling you this.

Learn my lesson? Are you saying you're the one who spammed my personal info :)

Warchild I am coming over for dinner.

Warchild its on biatchhhhhhhhhhhhh

Dunefield. Nothing more to say to you.

HAHAHAHA... I think you have alot to say Juicy after all this is my LAST warning... I think you put yourself in a spot of bother Juicy considering "i haven't learnt my lesson yet"... Please tell me how else would i have learnt my lesson?

wow you really get into your home made meals :) sounds good

The next time you plan on drinking and posting, please let me know in advance. I went to bed early and had no idea you were going to tie one on last night. I could have probably talked you into naked pictures.

youll see my friend..........

well if it's another spam attack regarding my personal information... i know you will be to blame :)

just come out and tell everyone you did it...

I want Daymon to come over to Holland and cook for me..

I'll make you some nice Dutch toasties :)

Wc i aint italian yo btw , Persian Jew

Term "guido" in NY is used differently do a search i explained it a few times

we can haave matzah ball cookoff?