spaghetti

On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
but I grind some fennel seed and add to the sauce. At least it makes
me "think" of sausage.

I do the same. I always add some powdered fennel seed to Harry's Sauce,
too.

What's up with Harry these days?

Carol

What is Harr's Sauce?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
but I grind some fennel seed and add to the sauce. At least it makes
me "think" of sausage.

I do the same. I always add some powdered fennel seed to Harry's Sauce,
too.

What's up with Harry these days?

Carol

What is Harr's Sauce?

I want to know more about powdered fennel... do you buy it or make it?

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> said:

> My SO won't eat spaghetti sauce with sausage meat in it (woe is me),
> but I grind some fennel seed and add to the sauce. At least it makes
> me "think" of sausage.

I do the same. I always add some powdered fennel seed to Harry's

Sauce,

Quoted message said:

too.

What's up with Harry these days?

Carol

What is Harr's Sauce?

I want to know more about powdered fennel... do you buy it or make it?

When I have ground fennel seeds in the small-ish coffee bean grinders (2 or
3 brands), they have always come out a bit gritty. If you do not have a
better grinder, or even if you do?, I would suggest trying to buy it already
ground. The same thing with cloves -- yikes! There are certain spices that
it is better to buy already ground; I believe also that cardamon & coriander
seeds also fall under this caveat emptor.
Good luck,
Dee

On Sun 24 Jul 2005 09:28:24a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:

> Wayne Boatwright <[email hidden]> said:
>
>> My SO won't eat spaghetti sauce with sausage meat in it (woe is
>> me), but I grind some fennel seed and add to the sauce. At least
>> it makes me "think" of sausage.
>
> I do the same. I always add some powdered fennel seed to Harry's
> Sauce, too.
>
> What's up with Harry these days?
>
> Carol
>

What is Harr's Sauce?

I want to know more about powdered fennel... do you buy it or make it?

When I have ground fennel seeds in the small-ish coffee bean grinders (2
or 3 brands), they have always come out a bit gritty. If you do not have
a better grinder, or even if you do?, I would suggest trying to buy it
already ground. The same thing with cloves -- yikes! There are certain
spices that it is better to buy already ground; I believe also that
cardamon & coriander seeds also fall under this caveat emptor.
Good luck,
Dee

Maybe it's the grinder, Dee. I have a Braun, and have no trouble reducing
any spice to a fine powder, including whole cloves, cinnamon bark, etc.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 24 Jul 2005 09:28:24a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On 24 Jul 2005 15:27:00 +0200, Wayne Boatwright wrote:

> On Thu 30 Jun 2005 07:12:29p, Damsel wrote in rec.food.cooking:
>
> > Wayne Boatwright <[email hidden]> said:
> >
> >> My SO won't eat spaghetti sauce with sausage meat in it (woe is
> >> me), but I grind some fennel seed and add to the sauce. At least
> >> it makes me "think" of sausage.
> >
> > I do the same. I always add some powdered fennel seed to Harry's
> > Sauce, too.
> >
> > What's up with Harry these days?
> >
> > Carol
> >
>
> What is Harr's Sauce?

I want to know more about powdered fennel... do you buy it or make it?

When I have ground fennel seeds in the small-ish coffee bean grinders (2
or 3 brands), they have always come out a bit gritty. If you do not have
a better grinder, or even if you do?, I would suggest trying to buy it
already ground. The same thing with cloves -- yikes! There are certain
spices that it is better to buy already ground; I believe also that
cardamon & coriander seeds also fall under this caveat emptor.
Good luck,
Dee

Maybe it's the grinder, Dee. I have a Braun, and have no trouble reducing
any spice to a fine powder, including whole cloves, cinnamon bark, etc.

--
Wayne Boatwright *¿*

Hmmm -- I looked to see what I have that is working: DeLongi & Melita. I
just bought a Krupp a couple of months ago (for another residence) and
haven't used it for this sort of thing. I had a Braun coffee grinder once,
but it was one of those that had a container on it for the ground coffee.
So, next time I buy one, I will buy a Braun -- too bad I didn't know the 1st
of June, I would've bought Braun instead of Krupps - I think I had a choice,
too. Oh, well. But thank you so much.
P.S. The DeLongi & Melita will grind to "appear" fine, but when used in
cooking whatever, it will feel gritty to the teeth.
Dee Dee

Wayne Boatwright said:

Quoted message said:

Wayne Boatwright said:

My SO won't eat spaghetti sauce with sausage meat in it (woe is

me),

Quoted message said:

Quoted message said:

but I grind some fennel seed and add to the sauce. At least it

makes

Quoted message said:

Quoted message said:

me "think" of sausage.

Have you thought of falafel (sp?) type ground garbonzo bean "meat
balls"? I often fix this for vegetarian friends, ground black eyed peas
works well also, a very stiff batter of the ground garbonzoes with a bit
of sesame oil some garlic and any other spices, but especially fennel
and/or cumin and a little bit of lemon juice, formed into balls or
other appropriate shapes and sautéed quickly in a bit of veggie oil or
butter then served with the spaghetti rather than simmered in the
sauce. You can get a very nice crispy crust on the outside if you are
prepared to slowly brown the objects.

Or do you mean your SO just wont eat spaghetti with 'sausage' but will
eat it with beef or other meat? I do like an spicey Italian sausage in
spaghetti, but recently have been buying a local andoullie.
---
JL

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Quoted message said:

Wayne Boatwright said:

> My SO won't eat spaghetti sauce with sausage meat in it (woe is

me),

Quoted message said:

> but I grind some fennel seed and add to the sauce. At least it

makes

Quoted message said:

> me "think" of sausage.

Have you thought of falafel (sp?) type ground garbonzo bean "meat
balls"? I often fix this for vegetarian friends, ground black eyed peas
works well also, a very stiff batter of the ground garbonzoes with a bit
of sesame oil some garlic and any other spices, but especially fennel
and/or cumin and a little bit of lemon juice, formed into balls or
other appropriate shapes and sautéed quickly in a bit of veggie oil or
butter then served with the spaghetti rather than simmered in the
sauce. You can get a very nice crispy crust on the outside if you are
prepared to slowly brown the objects.

Or do you mean your SO just wont eat spaghetti with 'sausage' but will
eat it with beef or other meat? I do like an spicey Italian sausage in
spaghetti, but recently have been buying a local andoullie.
---
JL

I love andoulie, too, and I agree that is is spicy. But I reserve using
andoulie for more-or-less Louisiana-type foods, as it seems to have this
regional spicey-ness. However, who cares what one eats, so long as it suits
the eater, right?
For me, the spicier the better or spicey=more better.
Dee Dee

Dee Randall said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

> Wayne Boatwright said:
>
>> My SO won't eat spaghetti sauce with sausage meat in it (woe is

Quoted message said:

Quoted message said:

me),
>> but I grind some fennel seed and add to the sauce. At least it
makes
>> me "think" of sausage.

Have you thought of falafel (sp?) type ground garbonzo bean "meat
balls"? I often fix this for vegetarian friends, ground black eyed

peas

Quoted message said:

works well also, a very stiff batter of the ground garbonzoes with a

bit

Quoted message said:

of sesame oil some garlic and any other spices, but especially

fennel

Quoted message said:

and/or cumin and a little bit of lemon juice, formed into balls or
other appropriate shapes and sautéed quickly in a bit of veggie oil

or

Quoted message said:

butter then served with the spaghetti rather than simmered in the
sauce. You can get a very nice crispy crust on the outside if you

are

Quoted message said:

prepared to slowly brown the objects.

Or do you mean your SO just wont eat spaghetti with 'sausage' but

will

Quoted message said:

eat it with beef or other meat? I do like an spicey Italian sausage

in

Quoted message said:

spaghetti, but recently have been buying a local andoullie.
---
JL

I love andoulie, too, and I agree that is is spicy. But I reserve
using
andoulie for more-or-less Louisiana-type foods, as it seems to have
this
regional spicey-ness. However, who cares what one eats, so long as it
suits
the eater, right?
For me, the spicier the better or spicey=more better.
Dee Dee

I am lucky enough to live near an old covered market with 3 separate
butchers. 1 of which specializes in sausages. If you buy his raw bulk
sausage you get the option of having him throw a handful of ground thyme
(iirc) on it that you mix in later.

He has duck and duck liver sausages as well as a chicken and champagne
sausage. All made in house. And it's not even a fancy 'yuppie' style
new place, its an old inexpensive neighbourhood with a number of small
business's.

Across the street from "Swans", the butchers, there is a 100 year old
Italian deli called Ratto's. It's all just an old neighbourhood that
was preserved rather than developed. All old buildings and even some
cobbled streets with the old 19th century street lamps and other neo -
classical, Beaux Arts accoutrements housing a number of old established
businesses.
---
Joseph Littleshoes

Joseph Littleshoes said:

Across the street from "Swans", the butchers, there is a 100 year old
Italian deli called Ratto's. It's all just an old neighbourhood that
was preserved rather than developed. All old buildings and even some
cobbled streets with the old 19th century street lamps and other neo -
classical, Beaux Arts accoutrements housing a number of old established
businesses.
---
Joseph Littleshoes

Hi Joseph, you must live in Oaktown. And I assume you're talking about
Taylor's butcher stall. I love their stuff. They make a lot of items
you see in Louisiana like boudin. And I love their non-yuppie/foodie
attitude and prices. Yes, it's a great old neighborhood what with
Ratto's and the brewery up the street.

D.M.

D.A.Martinich said:

Joseph Littleshoes said:

Across the street from "Swans", the butchers, there is a 100 year

old

Quoted message said:

Italian deli called Ratto's. It's all just an old neighbourhood

that

Quoted message said:

was preserved rather than developed. All old buildings and even some

Quoted message said:

cobbled streets with the old 19th century street lamps and other neo

-

Quoted message said:

classical, Beaux Arts accoutrements housing a number of old

established

Quoted message said:

businesses.
---
Joseph Littleshoes

Hi Joseph, you must live in Oaktown. And I assume you're talking
about
Taylor's butcher stall. I love their stuff. They make a lot of items
you see in Louisiana like boudin. And I love their non-yuppie/foodie
attitude and prices. Yes, it's a great old neighborhood what with
Ratto's and the brewery up the street.

D.M.

I used to always feel a bit ...put off... by people discussing regional
favourites. More envious than anything else really, why aren't i in
N.Y.C. or New Orleans or Paris or even London for gawds sake! But no,
stuck here in O'town with me butchers and farmers markets and a
tradition of good food and fresh ingredients.

As you are familiar with Taylor's i can only hope you are patronizing
the China town up the street, across broadway between 7th and 10th.

Got hugh leeks there this spring 2 for a dollar. Frozen tilapia at 89
cents a pound. A whole chicken with head and feet for less than a
dollar a pound, it varies between 80 cents and a dollar.

This list of food items to say nothing of plastic Buddha's and great
incense and all sorts of other odd and interesting things could go on
and on but i have bored this group far too often with just such an
enumeration of the qualities of the O'town Chinese market too often to
want to inflict it all on everyone yet again.
---
Joseph Littleshoes

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D.A.Martinich said:

Joseph Littleshoes said:

Across the street from "Swans", the butchers, there is a 100 year

old

Quoted message said:

Italian deli called Ratto's. It's all just an old neighbourhood

that

Quoted message said:

was preserved rather than developed. All old buildings and even some

Quoted message said:

cobbled streets with the old 19th century street lamps and other neo

-

Quoted message said:

classical, Beaux Arts accoutrements housing a number of old

established

Quoted message said:

businesses.
---
Joseph Littleshoes

Hi Joseph, you must live in Oaktown. And I assume you're talking
about
Taylor's butcher stall. I love their stuff. They make a lot of items
you see in Louisiana like boudin. And I love their non-yuppie/foodie
attitude and prices. Yes, it's a great old neighborhood what with
Ratto's and the brewery up the street.

D.M.

I used to always feel a bit ...put off... by people discussing regional
favourites. More envious than anything else really, why aren't i in
N.Y.C. or New Orleans or Paris or even London for gawds sake! But no,
stuck here in O'town with me butchers and farmers markets and a
tradition of good food and fresh ingredients.

As you are familiar with Taylor's i can only hope you are patronizing
the China town up the street, across broadway between 7th and 10th.

Got hugh leeks there this spring 2 for a dollar. Frozen tilapia at 89
cents a pound. A whole chicken with head and feet for less than a
dollar a pound, it varies between 80 cents and a dollar.

This list of food items to say nothing of plastic Buddha's and great
incense and all sorts of other odd and interesting things could go on
and on but i have bored this group far too often with just such an
enumeration of the qualities of the O'town Chinese market too often to
want to inflict it all on everyone yet again.
---
Joseph Littleshoes

Hello,
What state is Oaktown in?
Sounds like you live in a very interesting place; no need to feel too
envious.
Dee Dee

Dee Randall said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D.A.Martinich said:

Hi Joseph, you must live in Oaktown. And I assume you're talking
about
Taylor's butcher stall. I love their stuff. They make a lot of

items

Quoted message said:

Quoted message said:

you see in Louisiana like boudin. And I love their

non-yuppie/foodie

Quoted message said:

Quoted message said:

attitude and prices. Yes, it's a great old neighborhood what with
Ratto's and the brewery up the street.

D.M.

I used to always feel a bit ...put off... by people discussing

regional

Quoted message said:

favourites. More envious than anything else really, why aren't i in

Quoted message said:

N.Y.C. or New Orleans or Paris or even London for gawds sake! But

no,

Quoted message said:

stuck here in O'town with me butchers and farmers markets and a
tradition of good food and fresh ingredients.
---
Joseph Littleshoes

Hello,
What state is Oaktown in?
Sounds like you live in a very interesting place; no need to feel too
envious.
Dee Dee

I know, a lot of other people might have similar envious feelings about
living in the proximity i do to San Francisco California. Oakland,
Oaktown or the more vernacular O'town is across the bay from San
Francisco, in the "East Bay". It used to be the western terminus for
the transcontinental railroad, you got off in Oakland and took a ferry
boat to San Francisco when travelling from the east.. Immediately
south of Berkeley California, also a very interesting place not the
least of attractions being Alice Water's Chez Paneese (sp?) and
Berkeley's infamous "gourmet ghetto".
---
Joseph Littleshoes

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D.A.Martinich wrote:

> Hi Joseph, you must live in Oaktown. And I assume you're talking
> about
> Taylor's butcher stall. I love their stuff. They make a lot of

items

Quoted message said:

> you see in Louisiana like boudin. And I love their

non-yuppie/foodie

Quoted message said:

> attitude and prices. Yes, it's a great old neighborhood what with
> Ratto's and the brewery up the street.
>
> D.M.

I used to always feel a bit ...put off... by people discussing

regional

Quoted message said:

favourites. More envious than anything else really, why aren't i in

Quoted message said:

N.Y.C. or New Orleans or Paris or even London for gawds sake! But

no,

Quoted message said:

stuck here in O'town with me butchers and farmers markets and a
tradition of good food and fresh ingredients.
---
Joseph Littleshoes

Hello,
What state is Oaktown in?
Sounds like you live in a very interesting place; no need to feel too
envious.
Dee Dee

I know, a lot of other people might have similar envious feelings about
living in the proximity i do to San Francisco California. Oakland,
Oaktown or the more vernacular O'town is across the bay from San
Francisco, in the "East Bay". It used to be the western terminus for
the transcontinental railroad, you got off in Oakland and took a ferry
boat to San Francisco when travelling from the east.. Immediately
south of Berkeley California, also a very interesting place not the
least of attractions being Alice Water's Chez Paneese (sp?) and
Berkeley's infamous "gourmet ghetto".
---
Joseph Littleshoes

Thanks, Joseph. I was wondering when you were speaking of Chinatown and
Oaktown. I spent many wonderful years in San Francisco and Kentfield, CA,
so I should've guessed.
Dee Dee

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!

Joseph Littleshoes said:

I am lucky enough to live near an old covered market

Name/Address? LOL! I have one foot in the car.

Quoted message said:

with 3 separate butchers.

WOW!