Thread Drift

[spokewench]

What's wrong with Bolognese sauce? Meat, tomatoes, garlic, carrots, onions, celery (maybe) etc.

It might be a little high on the fat side of things, but all things considered, not a bad choice for food! So, we have protein, tomatoes high in licopene, garlic which we all know has all kinds of curative properties, and any of the other veges that are sometimes part of a bolognese are great for you.

[indysteel]

What's wrong with Bolognese sauce? Meat, tomatoes, garlic, carrots, onions, celery (maybe) etc.

It might be a little high on the fat side of things, but all things considered, not a bad choice for food! So, we have protein, tomatoes high in licopene, garlic which we all know has all kinds of curative properties, and any of the other veges that are sometimes part of a bolognese are great for you.

Yeah, it's really the fat content that is a little scary. It has whole milk in it, too, on top of ground chuck and ground pork (I used Marcella Hazan's recipe) The upside is that the sauce goes a long way as you don't drench the pasta in it, and a small portion is satisfying.

Plus, did I mention it was really good? There's something very satisfying about watching simple ingredients transform themselves into something special after hours on the stove.

[Marquise]

With that testimonial I'm going to be shamed into trying it. I have a couple of her books so I must have the recipe, and knowing it will be wonderful and there will be leftovers - well, I simply have no excuse. Maybe next weekend.

[indysteel]

With that testimonial I'm going to be shamed into trying it. I have a couple of her books so I must have the recipe, and knowing it will be wonderful and there will be leftovers - well, I simply have no excuse. Maybe next weekend.

I got it from her Essentials of Classic Italian Cooking. PM me if you can't find it. It's yummy, but you really do need to let it simmer for at least three hours.

[Crankin]

I saw two shows about this dish on TV last week. I was so close to ordering it at the really good Italian restaurant I went to on Saturday night. After hearing what's in it, I am glad I didn't.
But, I might try making it! There is something satisfying about cooking something for 3 hours and then enjoying it.

[Marquise]

I got it from her Essentials of Classic Italian Cooking. PM me if you can't find it. It's yummy, but you really do need to let it simmer for at least three hours.

I've got that one. Thanks for narrowing down the search and for your advice on a lengthy simmer. That's why the serious cooking only happens on weekends, and when the weather's bad for cycling.

[missjean]

Yeah, it's really the fat content that is a little scary. It has whole milk in it, too, on top of ground chuck and ground pork (I used Marcella Hazan's recipe) The upside is that the sauce goes a long way as you don't drench the pasta in it, and a small portion is satisfying.

Plus, did I mention it was really good? There's something very satisfying about watching simple ingredients transform themselves into something special after hours on the stove.

In my house it is known as The Spaghetti Sauce Everybody Likes. I started making it when my kids were small, and up until my husband had a heart attack, I made it with all the ground beef & pork & cream etc. Now, I make it with lean ground turkey, and 1% milk.

I have gotten use to the low fat versions of food. I use to love kielbasa, boy was it good!, but I hadn't had it in years because of the household dietary changes. Last summer at a bbq, someone brought kielbasa and, yum!, I grabbed a piece - took a bite and yuck! could not eat it - it was sooo greasy.

[Crankin]

Exactly. It's been so long since I ate like that. I knew if I ordered it in a restaurant, I'd feel sick the next day, even if I only ate part. I'd be more likely to make it at home, where I could modify the recipe.
Every summer DH and I start craving onion rings. Then we actually go and eat them, and feel horribly ill for a few hours. You'd think we'd learn.

[OakLeaf]

Ha. I might eat onion rings once every two years but I guess I eat enough other fried stuff (french fries three or four times a year, falafel every couple of months) that the onion rings don't bother me. So much for eating healthy.

[lph]

I couldn't find the thread where we were discussing very small houses. But isn't this:
http://podhouse.ch/
one of the cutest chalets/cabins you've ever seen?

It appeals to me enormously, even though it's lacking about a zillion of the practical details I'd need irl. I guess it's more of a comfy alternative to a tent, rather than a real cabin. Apart from the fact that you can't lug it into the wilds, but have to stick to camping grounds and other places with road access. *sigh*

But it's so cute!

(darn, the link seems to be dead. This is the newspaper article I found it on:
http://www.dagbladet.no/2012/02/10/t...olig/20162646/ )

[lph]

...and we have yet another spammer tactic - picking out pieces of other peoples old posts and re-posting them. Hadn't seen that one before. I thought it sounded familiar...

[Trek420]

I couldn't find the thread where we were discussing very small houses ...

I could not either but that house is nice. Speaking of small houses I had 4 people see my condo Friday and Saturday. Next is to see if they like it and qualify based on credit etc. Meanwhile back to packing.