(//http://2.bp.blogspot.com/_GfTLH4xszSo/TP7WTocQ85I/AAAAAAAAAaw/eWnxBbvLsdY/s1600/skyline.jpg)
I am appalled.
I also need to take a trip to Cincinnati.
Whats on the bottom, spaghetti?
Too much cheese and the meat looks kinda like beef, but otherwise that actually looks pretty good.
Quote from: "Shiranu"Whats on the bottom, spaghetti?
Yes. They are mad in Ohio.
Quotethe meat looks kinda like beef,
It's chili. So, yeah.
What the hell is that?
Quote from: "Jason78"What the hell is that?
Fine dining in America.
That doesn't look very appealing...
If you want to make spaghetti, at least use a decent sauce, not something filled with mostly cheap minced meat :/
Quote from: "Harbinger"Quote from: "Jason78"What the hell is that?
Fine dining in America.
I don't get it. Did that beef do something bad? Why is all that cheese trying to smother it?
It's the holy sacrament of the FSM: "This is my body. Take and eat."
Looks disgusting. Way to butcher some fine spaghetti.
When I was crossing the ocean on my boat, I had a large larder of canned goods, and usually I concocted some good things to eat. I wanted spaghetti, but something with meat, not just watery ragu sauce, so I thought maybe if brought a few cans of chili without beans, I could mix it with ragu (At sea, I turned off my refrigerator/freezer because it's a major electrical train on the batteries, so I had to use canned goods). The idea turned out to be a major flop. It didn't taste at all like spaghetti. But worse, the sauce simply did not compliment the pasta. I have to admit, the idea seemed like a long shot, but I thought I'd give it a try.
I like my spaghetti sauce on the chunky side with lots of stuff added to the ragu: Basil, oregano, coarsely chopped onions, green peppers, fresh mushrooms, tomatoes, lots of green olives (some halved, some whole), and mixed with browned Italian sausage. When I'm chopping up the veggies, I force myself to chop it into big chunks. I use a crock pot and let the stuff simmer for a few hours. I think the olives add a nice flavor. I dump a whole jar of green olives along with the packing liquid into the pot.
I like chili, but not on pasta. It just doesn't work for me.
I like a little parmesan on my Spaghetti, on most pasta in general a little cheese isn't too bad.
but that looks like heart attack noodles, chili? and a pound and a half of cheese?
Damn man, you can probably hear the palpitations of your heart after one bite.
Also it looks like it would tear your stomach to shreds.
Ew. That lends further credence to my belief that I would die a slow and painful death if I had to live in Ohio.
QuoteI like my spaghetti sauce on the chunky side with lots of stuff added to the ragu: Basil, oregano, coarsely chopped onions, green peppers, fresh mushrooms, tomatoes, lots of green olives (some halved, some whole), and mixed with browned Italian sausage. When I'm chopping up the veggies, I force myself to chop it into big chunks. I use a crock pot and let the stuff simmer for a few hours. I think the olives add a nice flavor. I dump a whole jar of green olives along with the packing liquid into the pot.
Sounds good. I also prefer to make the sauce thicker and the ingredients chunkier. I've also learned to reduce the amount of pasta used vs the amount of sauce. Much healthier and tastier. I usually add bell peppers, zuchini, onions, carrots, leek, extra tomatoes, lots of garlic, and then a base tomato sauce :) And then some cheese on top.
I've left out the meat entirely now, it just doesn't add anything worthwhile to a pasta imho.
Quote from: "Plu"I usually add bell peppers, zuchini, onions, carrots, leek, extra tomatoes, lots of garlic,
Oh, yeah. I forgot to list garlic.
Quote from: "SGOS"I like my spaghetti sauce on the chunky side with lots of stuff added to the ragu: Basil, oregano, coarsely chopped onions, green peppers, fresh mushrooms, tomatoes, lots of green olives (some halved, some whole), and mixed with browned Italian sausage.
This. A thousand times this. With all the other ingredients, it only requires a small amount of meat, just enough to flavor the dish. I usually don't even use shredded cheese, just a light dusting of grated parmesan on top.
But most of my family HATES it this way and prefer just the pasta, meat, and cheese in roughly equal proportion, like in the OP. Bland and unnutritious. I suspect that I'm adopted.
Well now that my stomach is rumbling and my mouth is watering while I'm on a diet I hope you are all happy with my favorite way to have pasta. Got to go shopping now. [-X :lol: Solitary
Chilghetti with extra cheese.
Quote from: "Hydra009"Quote from: "SGOS"I like my spaghetti sauce on the chunky side with lots of stuff added to the ragu: Basil, oregano, coarsely chopped onions, green peppers, fresh mushrooms, tomatoes, lots of green olives (some halved, some whole), and mixed with browned Italian sausage.
This. A thousand times this. With all the other ingredients, it only requires a small amount of meat, just enough to flavor the dish. I usually don't even use shredded cheese, just a light dusting of grated parmesan on top.
But most of my family HATES it this way and prefer just the pasta, meat, and cheese in roughly equal proportion, like in the OP. Bland and unnutritious. I suspect that I'm adopted.
I made it for some friends I was visiting for a few days. I had to make a special batch for the kids. Nothing chunky in the sauce, just plain ragu, and they were happy. Otherwise the kids would end up picking out anything that was lumpy. :-D
Being from Dayton, about 45 miles north of Cincinnati I can speak with authority.. It sucks.
Thank you for the use of your eyes reading my critique of Cincinnati food. White Castle is also a Cincinnati product, instant diahrea.. :roll:
Quote from: "AllPurposeAtheist"White Castle is also a Cincinnati product
Belly bombs. Thank you, Cincinnati. :drinkers:
Quote from: "Colanth"Quote from: "AllPurposeAtheist"White Castle is also a Cincinnati product
Belly bombs. Thank you, Cincinnati. :drinkers:
My sister in Chicago says they call them "sliders". I think it has something to do with the grease, but she's not sure about that.
I went to Reds games almost 50 years ago when Proctor and Gamble, another monster had the entire town smelling like laundry soap. Maybe that explains that devolved apetite..
Quote from: "SGOS"Quote from: "Colanth"Quote from: "AllPurposeAtheist"White Castle is also a Cincinnati product
Belly bombs. Thank you, Cincinnati. :drinkers:
My sister in Chicago says they call them "sliders". I think it has something to do with the grease, but she's not sure about that.
When you get older (like 15) you start calling them sliders. :) I don't know about the grease, but the meat is probably about 30% lean.
Quote from: "SGOS"When I was crossing the ocean on my boat, I had a large larder of canned goods, and usually I concocted some good things to eat. I wanted spaghetti, but something with meat, not just watery ragu sauce, so I thought maybe if brought a few cans of chili without beans, I could mix it with ragu (At sea, I turned off my refrigerator/freezer because it's a major electrical train on the batteries, so I had to use canned goods). The idea turned out to be a major flop. It didn't taste at all like spaghetti. But worse, the sauce simply did not compliment the pasta. I have to admit, the idea seemed like a long shot, but I thought I'd give it a try.
I like my spaghetti sauce on the chunky side with lots of stuff added to the ragu: Basil, oregano, coarsely chopped onions, green peppers, fresh mushrooms, tomatoes, lots of green olives (some halved, some whole), and mixed with browned Italian sausage. When I'm chopping up the veggies, I force myself to chop it into big chunks. I use a crock pot and let the stuff simmer for a few hours. I think the olives add a nice flavor. I dump a whole jar of green olives along with the packing liquid into the pot.
I like chili, but not on pasta. It just doesn't work for me.
Sorry to rain on your parade, :-D , but a good pasta dish largely depends on how you cook your tomatoes, and I mean fresh tomatoes, not the canned ones. And covering it up with loads of spices and herbs ain't going to fool an old Italian like myself. :P
Can you share the trick of turning fresh tomatoes into sauce? I've not really figured it out yet, so I usually fall back on premade sauced tomatoes.
Quote from: "Colanth"Quote from: "SGOS"My sister in Chicago says they call them "sliders". I think it has something to do with the grease, but she's not sure about that....
When you get older (like 15) you start calling them sliders. :) I don't know about the grease, but the meat is probably about 30% lean.
I seriously doubt a white castle burger has ever uttered the phrase, 'Moo'. I further doubt it's the grease. It's just something shitty about Cincinnati.. REPUBLICANS! That's the ticket! They keep electing John Boehner. :x
Quote from: "Plu"Can you share the trick of turning fresh tomatoes into sauce? I've not really figured it out yet, so I usually fall back on premade sauced tomatoes.
I just started doing this. It's a lot easier than I thought.
Dice onions, garlic and green peppers and cook in generous amount of olive oil until sweated. Add cored and halved tomatoes. Cook down tomatoes, blend with a stick blender, which will remove most of the tomato skins. Add fresh basil, oregano, salt and sugar to taste. Reduce for whatever time you feel like reducing. An hour or so works best for me, longer tastes richer, shorter tastes fresher.
Oh. Sorry. You didn't ask me. :oops:
The Skyline Chili thread is turning into the spaghetti sauce recipe thread! :shock:
I'm far more interested in Mermaid's recipe for cherry jello. :-D
Quote from: "Plu"Can you share the trick of turning fresh tomatoes into sauce? I've not really figured it out yet, so I usually fall back on premade sauced tomatoes.
Don't listen to mermaid. :-D
Put a small quantity of oil, preferably olive oil, in a pot. First fry some onions, then add garlic. Make sure none of it turns black. Stir frequently. Cut tomatoes, either sliced or cubed. Then add that to pot. The real trick is to observe what's happening in the pot -- you are eliminating moisture. MOST IMPORTANT POINT: Your tomatoes are fully cooked when that moisture has been mostly eliminated - it should look like a thick paste. You can then add your favorite spices. Also, you can add taste to your sauce by adding a piece of boned meat -- my favorite is pork ribs, meatballs are ok. Let it simmer for about fifteen minutes. And voilà.
So you say using whole tomatoes and then cooking that until it becomes sauce? How long would that proces take?
Quote from: "Plu"So you say using whole tomatoes and then cooking that until it becomes sauce? How long would that proces take?
Remove skin and membranes *seeds* which leaves the pulp which cooks down fairly quick.. Don't use store bought oak barrel hard as r?ck completely flavorless tomatoes if at all possible. :)
Quote from: "josephpalazzo"Quote from: "Plu"Can you share the trick of turning fresh tomatoes into sauce? I've not really figured it out yet, so I usually fall back on premade sauced tomatoes.
Don't listen to mermaid. :-D
Put a small quantity of oil, preferably olive oil, in a pot. First fry some onions, then add garlic. Make sure none of it turns black. Stir frequently. Cut tomatoes, either sliced or cubed. Then add that to pot. The real trick is to observe what's happening in the pot -- you are eliminating moisture. MOST IMPORTANT POINT: Your tomatoes are fully cooked when that moisture has been mostly eliminated - it should look like a thick paste. You can then add your favorite spices. Also, you can add taste to your sauce by adding a piece of boned meat -- my favorite is pork ribs, meatballs are ok. Let it simmer for about fifteen minutes. And voilà.
Well I
never.
Is it the sugar that's sacrilege? I have heard that before. What do I know? I am a pasty Irish girl from a long line of frighteningly bad cooks.
Quote from: "Plu"So you say using whole tomatoes and then cooking that until it becomes sauce? How long would that proces take?
Depends on how many tomatoes you use and what kind of tomatoes. Some tomatoes have more moisture than others, so it will take longer. The important thing is to do it and gain some experience. Start out small, like use 4 or 5 tomatoes, again this depends on the size of tomatoes. If you see this is not enough for what you had mind then the next time, you can use more tomatoes. In general, it should take around 15 minutes to cook the tomatoes into a thick sauce, and another 15 minutes of simmering with the meat. But this is just an approximation. Real chefs don't use measuring cups or timer. :P At the beginning, you will need to stand right in front of the pot, and with frequent stirring and looking at the texture, you'll get a sense when the tomatoes are really cooked. .
Quote from: "Mermaid"Quote from: "josephpalazzo"Quote from: "Plu"Can you share the trick of turning fresh tomatoes into sauce? I've not really figured it out yet, so I usually fall back on premade sauced tomatoes.
Don't listen to mermaid. :-D
Put a small quantity of oil, preferably olive oil, in a pot. First fry some onions, then add garlic. Make sure none of it turns black. Stir frequently. Cut tomatoes, either sliced or cubed. Then add that to pot. The real trick is to observe what's happening in the pot -- you are eliminating moisture. MOST IMPORTANT POINT: Your tomatoes are fully cooked when that moisture has been mostly eliminated - it should look like a thick paste. You can then add your favorite spices. Also, you can add taste to your sauce by adding a piece of boned meat -- my favorite is pork ribs, meatballs are ok. Let it simmer for about fifteen minutes. And voilà.
Well I never.
Is it the sugar that's sacrilege? I have heard that before. What do I know? I am a pasty Irish girl from a long line of frighteningly bad cooks.
The sugar comes in if you don't use fresh tomatoes, and you are using canned ones. In that case, you need to taste the sauce once it's done, and sometimes, it will have a little of that acidity taste -- in cans, the tomatoes can absorb from the wall of the container. So if that is the case -- it tastes ascetic -- then what I do is to add a little of sugar to take away the acidity taste, but with fresh tomatoes, I never do that. With some canned tomatoes, there is already some added sugar, one more reason why I stay away from canned stuff as much as possible.
Quote from: "josephpalazzo"So if that is the case -- it tastes ascetic -- then what I do is to add a little of sugar to take away the acidity taste, but with fresh tomatoes, I never do that.
???
(//https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRR2VdQJpnzK_3vG9TTAC0b-ZgpArEehX5RMtKrtniMT20fmJwWhw)
Quote from: "Hydra009"Quote from: "josephpalazzo"So if that is the case -- it tastes [s:3pk13dgo]ascetic[/s:3pk13dgo] acidic -- then what I do is to add a little of sugar to take away the acidity taste, but with fresh tomatoes, I never do that.
???
[ Image (//https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRR2VdQJpnzK_3vG9TTAC0b-ZgpArEehX5RMtKrtniMT20fmJwWhw) ]
Glad some people are paying attention, :roll:
I guess this is where we part ways. :)
I do taste it and I do use fresh tomatoes. I find that adding sugar to taste balances the flavor.
Blasphemy :P
If I HAD to sweeten my homemade tomato paste, I'd use the blood of freshly sacrificed babies.
But that's just my preference. Your mileage may vary.
Quote from: "ApostateLois"If I HAD to sweeten my homemade tomato paste, I'd use the blood of freshly sacrificed babies.
But that's just my preference. Your mileage may vary.
I'll try that next time. Thanks for the tip!
Do I need to remind you people that Skyline 3way chili, spaghetti slop is nasty? You seem to have drifted from demonizing Cincinnati.. :roll:
It certainly looks nasty. I don't get the point behind it. If I want spaghetti, I'll order spaghetti. If I want a bowl of chili, I'll order that. Pretty sure most other people are the same way. Who orders both and then mixes them together? Is that a Cincinnati "thing" that inspired the making of this dish? And then they dump a shitpile of cheese on top, thus completely hiding the other flavors. Leave it to Americans to come up with a way of turning three good foods into an artery-clogging slopfest.
Quote from: "Mermaid"I guess this is where we part ways. :)
I do taste it and I do use fresh tomatoes. I find that adding sugar to taste balances the flavor.
I hear that.
I generally add sugar to counteract the bitterness when using a Pureé to coat the onions and garlic in a bolognese.
Always add the puree first before anything else to cook it down. My pro-tip.
1) The seeds of most varieties of tomato are bitter. A pinch of sugar in a few quarts of sauce is usually enough to counteract that. It doesn't sweeten the sauce.
2) Fresh dark red tomatoes ARE acidic. (Fresh light pink globes aren't tomatoes, they're something the produce industry invented to sell to people who don't know any better.) Make the sauce the day before you want to use it. Sitting for 24 hours (refrigerated, of course) cuts the acidity. (Don't ask me for the chemistry, I squeaked by inorganic.) Or use a yellow plum tomato variety (if you can find any).
3) I usually take the skins off before cutting up the tomatoes. A few seconds in boiling water, a second in ice water, and they slip off like a loose glove.
4) Make sure that you use the best tomatoes for sauce. (Roma - a plum variety - is about the best. Round tomatoes really aren't the best for a sauce.) If there's even a spot on a tomato, cut the spot out and use the rest of it in a salad, not in a sauce. If you have a spot that's off in flavor in a salad, you have one spot that's bad. In a sauce, that spot flavors the whole sauce and ruins it. (If you get more rain than usual, many of your tomatoes will show signs of blossom end rot or splitting. Don't use those in a sauce.)
While you old ladies were swapping tomato sauce recipes like you were at a quilting bee, I stopped by the store after work to put together a Skyline 3-Way to try at home. Serendipitously, they had cans of Skyline Chili. No shit. So this turned out to be even more authentic than I could have imagined.
I may puke.
I don't know if this is what their chili normally tastes like, but I don't care for it. It's spicy, but not spicy like a chili but spicy like a christmas fruit cake. The flavor kind of reminds me of Chef Boy Ar Dee and I hate that shit. I'm hoping that's the changes to the recipe to work with the canning process. But god damn. This is not exactly pleasant.
Thanks for being our guinea pig and confirming what we already expected to be true. It's a good thing us old ladies make our own food so we don't have to go through what you're currently going through :wink:
Thank you for being our official sacrificial lamb. Next we'll examine just how deadly a Taco Bell dish can be especially handled by some kid named Biff right after returning from the not so sanitary public restrooms with dry, yet brownish hands. :)
In addition, I think I speak for the majority here by expressing our gratitude for steering the conversation back to its proper dialog (fuck! forget how to spell dialog! :shock: ) of the horrors of Skyline 3way, which by the way sounds less of a culinary delight and more like an episode involving an oversexed starlett.
ARE YOU OK, MAN!? :shock:
Quote from: "Mermaid"ARE YOU OK, MAN!? :shock:
Why no! It's the stress of having actually eaten Skyline chili before. I grew up not 50 miles from the base of operations of the cult headquarters of Skyline Inc. and have never recovered. :shock:
Thanks for inquiring about my mental status though. By the way..I was in the Navy too!
The concept of the Skyline Chili 3-Way is so typically midwest. (Incidentally, the can says there's also a 4-Way that involves diced onions and a 5-Way with beans) They can't do anything right so they do things really, really wrong and hope it becomes a thing. see also: deep dish pizza What I didn't take into account was how wrong the chili itself would be. It's spiced like pumpkin pie or something. Sure, lots of people put weird spices in chili. Cinnamon and stuff, but the can shouldn't smell like holiday baking. I can only hope this is not an accurate reflection of the product as sold in their restaurants, but I'm in no hurry to find out.
It really is amazing this thread has reached 4 pages.
Quote from: "Triple Nine"It really is amazing this thread has reached 4 pages.
Look through the archives. There are threads that have little of nothing to do with anything and many have double and even triple digit pages..
Goddamned it! Someone needed to expose Skyline for selling crap food and I for one am proud to bare witness to this terrible culinary crime against humanity! :evil: :lol: