You can always put your bolognese on pinecones, just like the cavemen did.

It's better than expected. And an easy way to get a lot of filling, lowcal veggies. Not that a bowl of pure sauce isn't also nice

I actually prefer dry spaghetti* over fresh. Come at me.

We (The DTs) use spaghetti squash all the time as a pasta substitute. Idk that I'd use it for a ragu where texture is such a big deal though. I use it more for a quick sausage and onions w/ red sauce type thing.

This

I sure do hate eating out at Italian restaurants. It infuriates me to spend $20 on 4oz of meat, some sauce and some pasta. I always feel like I could have done it better myself for $2. I like eating out but I guess I just like eating stuff I can't really make myself. Like a steak. I can't get it right and always like paying for a good steak. Or Sushi. That kinda stuff.

You really owe it to yourself and your gender to learn how to cook a steak. It isn't that hard.

Sushi requires specific fresh ingredients in small amounts, it is always better at a good sushi restaurant than you can make it at home. Unless of course you are eating the uni on the beach after diving for it a few minutes earlier. Special case though.

Steak is super easy. Just lurk OOT steak thread until someone ****s up so the OOTiots can teach them how to cook.

Man I love going out to eat at solid Italian joints. Rarely do but when I do I love it. I eat all the gnocchi.

This. The pasta is usually endless. You eat it and eat it and eat it, and never seems to make a dent in the bottomless bowl. But meat is gone in 30 seconds.

Yea I'd much rather pay for pasta, it always tastes much better than what I can make. I can always make a steak that's just as good as restaurants at home in about 10 minutes. Prime rib at home is comparable too, but then you run into portion/time problems, so I'm likely to get that while I'm out as well.

I'm now really tempted to give some facsimile of Bolognese a shot. Like, really tempted. Which is probably going to be the most technically challenging dish I have made in years - because it will not contain wheat, onions, shallots, garlic, leeks, olive oil or mushrooms. Yeah fml and all that.

Thanks my browegian friend. Probably tomorrow, will def. post in the food thread.

Yeah I do need to learn how to cook a good steak. It's pathetic.

I've had gnocchi a dozen times and it was always mediocre....until the last time I had it and it was absurd. So maybe the Italians are on to something there (when done correctly of course)

Extra meatballs and sausage ldo. Extra meatballs at many places will be 1/2lb monsters. Laugh like jabba the hut and go to town.

1) Make grill or cast iron pan hot as ****, seriously ****ing hot
2) put salt and pepper on steak, now put it it on the grill or other super ****ing hot as **** place
3) **** it is hot over here, take sip of beer to cool off and think about how your life is great.
4) whoa bro snap out of it, don't overcook that mf, flip that bitch over
5) take it off before it overcooks, jfc
6) rest under tented foil ffs, what are you a caveman wait a god damned second and let that **** rest.

There, now you know.

Prob DTs best post.

Reading all this pasta talk makes me want a simple spaghetti and sausage dish. Italian sausage is so underrated.

Agreed. Super awesome post.

Possibly reverse sear instead if super thick and/or a rib eye.

anyone have any experience/tips/advice for estate sale/garage sale/hoarding cleanup? basically there is a giant amount of stuff that I am somewhat in charge of getting rid of or selling. Lots of it is valuable or useful to the right person, including loads of power tools/electronics/nice musical equipment/furniture/some antiques.

Bolded is the key. There are 23482349234092348 awful, awful "Italian" restaurants. The good ones are ****ing gold. I'm a complete Frankofile (is that even a word in Engrish?) when it comes to food and drink, but Italy's kitchen's got a bad rap. It's awesome.

popcorn.gif

Doesn't sound much like Bolognese (though you didn't mention tomatoes at least), but looking forward to it.

My bolognese was super om nom nom nom as **** btw.





Sounds about right. I'd go as far as to say good sausage, period, is underrated. Cause goddamn, actual good sausage is so awesome.

If it is a large enough lot of stuff, commission an auctioneer or auction house. They get a percentage, how much depends upon the value and the location. If it isn't that much and you have a place to store it cheap/free, ebay and craigslist/backpages the stuff you want > $100 for, yardsale the rest.

If the estate could use a tax deduction, consider donating it to charity.

Nice subtle request, BTM. You do know that you are on the internet and can search for pictures of chicks without relying on CR to post them, right?

Italian places are a dime a dozen. Good Italian places are so damn hard to come by. Seems like it shouldn't be a problem in San Francisco, but for whatever reason it is.

It's just not the same man. Besides, I always am eager to learn what newspaper cat is thinking each morning. I live my day by it.

Sodinis in north Beach is where I fell in love with gnocchi.

Steak is really not hard, it's just about heat transfer and getting temperatures right. Lunch:

[img]http://s14.************/emf3lvidd/20130430_113744.jpg[/img]
[img]http://s14.************/535eseuv5/20130430_113845.jpg[/img]
[img]http://s14.************/edhivy5kx/20130430_114632.jpg[/img]
[img]http://s14.************/3t7ldd135/20130430_132719.jpg[/img]
[img]http://s14.************/sxylqs0jl/20130430_132821.jpg[/img]
[img]http://s14.************/xu28ih0ox/20130430_132846.jpg[/img]