Bear Down Wildcats

CalStateTempe wrote:People from the rural midwest eat weird shit and call it weirder names.

I'm having slop on a plate all week while I'm moving into my new house.

azgreg wrote:

What do you guys call this? I've called it goulash my whole life. I've also heard it called chili mac and hot dish.

azgreg wrote:

What do you guys call this? I've called it goulash my whole life. I've also heard it called chili mac and hot dish.

scumdevils86 wrote:Ah yes that's what it is. Just saw that recipe in my ATK cook book and was wondering who would eat it.

azgreg wrote:To be fair I just googled goulash and posted one of the first pics that came up. My question was more general to a dish that had elbow macaroni, ground beef, tomatoes, tomato sauce, shredded cheese, and seasoned to taste. Obviously you can add other ingredients (onions, etc.).

Longhorned wrote:Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

scumdevils86 wrote:

Longhorned wrote:Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

http://giulianohazan.com/spaghetti-with ... mer-pasta/" target="_blank

??

cantaloupe is super cheap this week. might make it over the weekend.

scumdevils86 wrote:last night was SOS. chopped up carl buddig lunchmeat and a simple white gravy with a pinch of cayenne.

it was incredibly satisfying.

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

azgreg wrote:I bought a T-fal skillet from Fry's and my wife returned it. She said she didn't like them.

Longhorned wrote:

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.

azgreg wrote:

Longhorned wrote:

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.

That's a cool site. Must stroll through it a bit.

http://thesweethome.com/" target="_blank

azgreg wrote:I am in the market for a new non stick skillet

TheBlackLodge wrote:

azgreg wrote:I am in the market for a new non stick skillet

http://www.costco.com/Tramontina-ProLin ... 43869.html" target="_blank

Costco used to sell the 8" & 10" non-stick pans in a two-pack, but now it's only two of the same size, which doesn't make a ton of sense. Anyway, I have had mine for 5 years and they still work like a dream.

TheBlackLodge wrote:

azgreg wrote:I am in the market for a new non stick skillet

http://www.costco.com/Tramontina-ProLin ... 43869.html" target="_blank

Costco used to sell the 8" & 10" non-stick pans in a two-pack, but now it's only two of the same size, which doesn't make a ton of sense. Anyway, I have had mine for 5 years and they still work like a dream.

Longhorned wrote:

azgreg wrote:

Longhorned wrote:

azgreg wrote:I am in the market for a new non stick skillet and a quality sauce pan. However, I'm not prepared to pay mattress prices for them. Any suggestions?

I'd go with cast iron for the non-stick.

But more importantly, the answers to all your questions is the Sweet Home website. That's where you'll find rigorous, mult-control testing that proves the $12 sauce pan is better than the one that costs $300.

That's a cool site. Must stroll through it a bit.

http://thesweethome.com/" target="_blank

Greatest site on the internets. For the firs time in my life, everything I buy does what I hope it would. And the money I've saved is huge.

azgreg wrote:I bought a T-fal skillet from Fry's and my wife returned it. She said she didn't like them.

Jefe wrote:Any good? Never been

wyo-cat wrote:It must be good, he posted twice!!

azgreg wrote:

Jefe wrote:Any good? Never been

Yep. I've eaten here before. I come here when I'm getting my car worked on.

Longhorned wrote:

scumdevils86 wrote:

Longhorned wrote:Chipped beef on toast is underrated.

Tonight: spaghetti with cantaloupe sauce, one of my favorite pastas.

You cook down a cantaloupe in 4 tablespoons butter until the liquid is gone, then add salt and pepper, a tablespoon lemon juice, and a teaspoon tomato paste. Then add 3/4 cup heavy cream. Toss the cooked spaghetti (from a pound dried) with the sauce and some parmigiano reggiano, and then plenty more parm on each dish after plating.

http://giulianohazan.com/spaghetti-with ... mer-pasta/" target="_blank

??

cantaloupe is super cheap this week. might make it over the weekend.

Yes! I took a cooking class with Giuliano. His more famous mother Marcella (who I never met) is my hero.

Cantaloupe isn't just super cheap this month, it's super amazing cuz it's cantaloupe season.