Semi-home made spaghetti

Ingredients:

• 1lb Hamburger
  4-5 cloves Garlic sliced
  1 medium Onion diced up
  1 26oz can of spaghetti sauce
  1 15oz can of diced tomatoes
  1 tablespoon brown sugar
  1 tablespoon of virgin olive oil
  Other seasonings to taste.
  
  
  

To Prepare:
In frying pan Brown and drain of fat the hamburger. In a sufficient size saucepan start warming the spaghetti sauce and diced tomatoes. When boiling add the hamburger. Then brown sliced garlic and chopped onion in the tablespoon of olive oil in the frying pan. Add the tablespoon of brown sugar just before finishing. Then combine all with sauce.

After sauce has reached boiling again, reduce heat to simmer, cover and continue cooking for about 3hrs. When you are close to dinner time cook your spaghetti noodles according to directions. Individuals can then spoon sauce over the amount of noodles they wish on their plate. Have on hand Parmesan cheese and also a good vegetable like Broccoli or Brussel sprouts.

Any extra sauce can be saved for the next dinner by freezing. (throw out leftover noodles)

Hm, not to Open Standards.

Sometimes a little proprietary stuff mixed in works also.

It's not really necessary to throw out leftover pasta. Keep it covered in the fridge, rewarm it by putting a little oil in your skillet, turn the heat up to med-high or so, put in the pasta and keep it moving, sort of "stirfrying" it until warm in just a minute or two. Works better for one or two portions than for 8 or 10. You can throw the sauce in after the pasta gets started and reheat them together. It's not exactly like freshly cooked pasta, but it's pretty good, and for lunch the next day for one person, it's easier and faster than boiling up a big pot of water, etc.

Spoiled my lunch

Sorry 'bout that...

I forgive you. Food is very much culture dependend.

i would just like to point out that spaghetti and noodles are completely different and that there is no such thing as "spaghetti noodles" unless, of course, it's a typo and it should read "spaghetti/noodles"

There are lots of types of spaghetti that ain't long and thin.

A "spaghetti noodle" is that type of spaghetti shaped like a noodle, and not claiming to actually BE a noodle.

In the same way as when I buy a "Tiger loaf" from the supermarket, I expect to get a nice bloomer kind of loaf that has a distinctive crust resembling a tigers patterning, and don't actually expect to get mauled by my groceries on the way home.

ok i understand your point eds but i don't understand how there could be different types of spaghetti.

I know there are many different types of pasta but again pasta isn't spaghetti because spaghetti is made with normal flour and pasta is made with durum wheat flour.

Noodles are also different is this respect because they are made with unlevened dough which is a little like pastry.

If i have managed to still completely misunderstand they just say and i will give up and go play some games.

Spaghetti = String

Consequently, it encompasses all those long pasta types including square/oblong cross sections, hollow, really really thin - really really thick etc.

The "spaghetti noodle" is the one that you'll get in a heinz tin or with a bolognese sauce in yer local pub, and not for arguments sake vermacelli, bucatini or any of the loads of other spaghettis.

From Wikipedia:

Quote :

A noodle is a type of food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel (noodle)[1] and may be related to the Latin word nodus (knot)[citation needed]. In American English, noodles is a generic term for unleavened dough made from many types of ingredients. Noodles exist in an abundance of shapes and sizes.

Quote :

Pasta (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά (pasta) "barley porridge"[1]) is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. ... Under Italian law, dry pasta (pasta secca) can only be made IN durum wheat flour or durum wheat semolina.[4] Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.

Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law.[4] Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta').

Quote :

Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour.

So noodle is a somewhat generic term, referring to type of dough (unleavened) without reference to ingredients, and cooking method (in a boiling liquid). Pasta is made from specific ingredients, without reference to cooking method. Spaghetti is a specific kind of pasta, typified by shape. So many noodles are pasta, but not all are. Many pastas are noodles, but not all are. Spaghetti is both pasta and noodle. (Although some definitions are modified by region, so what may be correct in one place, may not be in others. And of course, I am quoting Wikipedia, so some may dispute the authority.) Spaghetti noodle, though not incorrect, is redundant.

I believe what we have here is a can of worms (imagery intended). And as long as we somewhat understand each other, and can interpret the regional differences enough to pass the recipe around, who cares?

If ya all just ate fresh fish (as I do) then there would be no need for the determination of noodle/pasta

I think someone ought to stick up for the fish and start eating penguins.

Wow... I did not realize The extent of the noodle wars. I guess like Politics and Vi, it should not be discussed in mixed company. So using the old noodle I think I will not mention the occasional use of elbow macaroni in the above recipe. I would not wish to throw an elbow into this heated discussion and get back something worse.

Now look!

I get fed up with all the flame warry, trolly posts about "my Gnome is better than your KDE", "su means Substitute user, not super user you moron", "my winders is better than your maclinamstOS" and so on, so I thought maybe diverting attention onto something less likely to create a global attack, retaliate, escalate situation pasta would be fairly safe ground.

Alas no.

By way of staying relatively on topic, but allowing things to cool off, can I suggest a sideways step into the realms of gazpacho.

Chill

Only grandma's homemade noodles are worth fighting over.

Your grandma's noodles or my grandma's noodles? My grandma's noodles are the best!

And is gazpacho without tomatoes really gazpacho?

Is elbow macaroni really macaroni? Is macaroni pasta? Or is macaroni noodles? Or is it both? What is macaroni, anyway? And what does sticking a feather in your cap have to do with it?



If anyone really tries to answer any of these question I may have to lock the topic!

And remember, don't sweat the little stuff! Also remember, it's all little stuff!

Don't worry, be happy!