Spaghetti and Same old: Cool pleasant day, somehow Spaghetti bubbled up to the top of the menu list. I used up last year's frozen sauce, this year's tomato crop is pending, so I went...

Quixdraw Loc: x

Cool pleasant day, somehow Spaghetti bubbled up to the top of the menu list. I used up last year's frozen sauce, this year's tomato crop is pending, so I went commercial. Bertolli's Italian Line, made in Italy, are darn good, tried this an an Alfredo both good as bought. Meatballs, Mild Italian Sausage, A bit of Parmesano Reggiano. The same old is the Zucchini dish previously posted, a fruitful plant. Not a good color element, but great taste with paired with the Spaghetti. Note to self, the old fork and spoon twirling trick to make a spaghetti nest works far better with regular than thin spaghetti. Ran out of Chianti Classico, so a Louis Jadot Beaujolais Village.

TriX Loc: Raleigh, NC

Very pretty presentation. I too have found that Bertolis is a reasonable substitute for homemade and that a Beaujolais Villages (Jadot or Dubeouf) can fill in for a Chianti Classico.

flip1948 Loc: Hamden, CT

TriX wrote:

Very pretty presentation. I too have found that Bertolis is a reasonable substitute for homemade and that a Beaujolais Villages (Jadot or Dubeouf) can fill in for a Chianti Classico.

Every fall my yuppy brother would make sure he got to the package store as soon as the Beaujolais Noveau hit the shelves and we would have it with Thanksgiving dinner.

I always found it a bit too fruity so one year when I went looking for it I picked up the Villages instead and enjoyed it more.

After that I would pick up a case every year. I haven't done it in a while...maybe it's time to do it again.

nimbushopper Loc: Tampa, FL

Perfect dish and description, great photo too!

Papa j Loc: Cary NC

Great looking dinner, my mother in law and father in law love their zucchini mixed right in with the spaghetti.

Thx
Joe

Quixdraw Loc: x

TriX wrote:

Very pretty presentation. I too have found that Bertolis is a reasonable substitute for homemade and that a Beaujolais Villages (Jadot or Dubeouf) can fill in for a Chianti Classico.

Thanks! The American made Sauces I have tried have gotten too sweet. This is just about right, a little less bright than home made. Louis and George are always a safe bet.

Quixdraw Loc: x

flip1948 wrote:

Every fall my yuppy brother would make sure he got to the package store as soon as the Beaujolais Noveau hit the shelves and we would have it with Thanksgiving dinner.

I always found it a bit too fruity so one year when I went looking for it I picked up the Villages instead and enjoyed it more.

After that I would pick up a case every year. I haven't done it in a while...maybe it's time to do it again.

Funny, you brought back a memory. In younger days, living in a city, I used to frequent a particular wine bar. Each year they got a small keg of the Nouveau. I traveled on business a great deal, so was sometimes out of town. I would have missed out, but Joe the Bartender would not tip the keg till I was back to try the wine. He was quite the character. Always a white shirt, black vest, white apron, plastered down hair with a middle part, walking stick, and a Colt .32 automatic. A man out of another time, but a bright and interesting fellow.

We often talk about getting a case of this or that, but it is always a mixed case or two for the variety.

Quixdraw Loc: x

nimbushopper wrote:

Perfect dish and description, great photo too!

Thanks very much!

Quixdraw Loc: x

Papa j wrote:

Great looking dinner, my mother in law and father in law love their zucchini mixed right in with the spaghetti.

Thx
Joe

Actually that's a great idea I hadn't thought of! It wouldn't work with this particular dish, but zucchini by itself, julienned, would be great. Thanks twice!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

quixdraw wrote:

Cool pleasant day, somehow Spaghetti bubbled up to... (show quote)

I tend to like most noodle/pasta dishes - my wife will ONLY eat spaghetti!! She would flip over this dish you presented here, quixdraw!! Bertolli's sounds like it needs to be tried out in our household, also!!
VERY nice showing here!!

Quixdraw Loc: x

yorkiebyte wrote:

I tend to like most noodle/pasta dishes - my wife will ONLY eat spaghetti!! She would flip over this dish you presented here, quixdraw!! Bertolli's sounds like it needs to be tried out in our household, also!!
VERY nice showing here!!

Thanks very much! The ones I liked are the relatively new made in Italy versions. I have probably used their made in U.S. sauces, but they apparently weren't memorable.

Curmudgeon Loc: SE Arizona

Pretty presentation quixdraw. When I have the motivation I make my own sauce in gallon quantities. It freezes well. Otherwise I use Prego Traditional as a base and modify it to my taste.

Quixdraw Loc: x

Curmudgeon wrote:

Pretty presentation quixdraw. When I have the motivation I make my own sauce in gallon quantities. It freezes well. Otherwise I use Prego Traditional as a base and modify it to my taste.

Thanks, I also make several big batches when our tomatoes come in, if we have a bad crop, I get a couple of flats of sauce tomatoes from Costco. This year, there is a new farmers market, some Amish who relocated here, looks like all sorts of good fresh stuff. Most of the store bought tomato sauce is so sweet I have to add a tsp of instant coffee to cut the sweetness.

Cwilson341 Loc: Central Florida

quixdraw wrote:

Cool pleasant day, somehow Spaghetti bubbled up to... (show quote)

Looks like very tasty food to me. My kind of meal. Just a note, I have a set of those exact placemats!

Quixdraw Loc: x

Cwilson341 wrote:

Looks like very tasty food to me. My kind of meal. Just a note, I have a set of those exact placemats!

Thanks! I think we got those and several similar ones at World Market. As long as I remember to give them a thorough wash and drain in the set tub every so often, they seem to be virtually indestructible.