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 Great Spaghetti

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Jim Dandy

  • Total Posts: 1
  • Joined: 5/27/2005
  • Location: Columbia, SC
Great Spaghetti Fri, 05/27/05 7:47 AM (permalink)
How about some recommendations on where to find the best spaghetti. I grew up in South Carolina and had a favorite Italian restaurant called The Station. It has been closed since the 1980s, and I haven't found a restaurant to match their great tasting spaghetti and lasagne since then. Any help?
 
#1
    jellybear

    • Total Posts: 1135
    • Joined: 10/15/2003
    • Location: surf city, NC
    RE: Great Spaghetti Fri, 05/27/05 9:02 AM (permalink)
    Crusie on up Hiway 17 north till you come to Holly Ridge,Then you will find YOGIs,where the Pasta is al-dente and hot and plenty of it,where the sauce simmers all day on the back burner and the meatballs are the size of softballs,this is my place.
     
    #2
      BT

      • Total Posts: 3589
      • Joined: 7/3/2004
      • Location: San Francisco, CA
      RE: Great Spaghetti Fri, 05/27/05 9:26 AM (permalink)
      Well I can't help you match The Station because I've never eaten there or anywhere else in Columbia, but in general the best pasta is going to come from your own kitchen. There are so many different types of pasta dishes and most of them are quite easy to make, why not experiment yourself until you get something close to The Station's?
       
      #3
        WVCitySlicker

        • Total Posts: 90
        • Joined: 11/24/2007
        • Location: Charleston, WV
        RE: Great Spaghetti Mon, 12/17/07 11:35 AM (permalink)
        Homemade is always better, I purchased this recipe for $1 back in the 70's in the recipe section of the National Enquirer, it came from an Italian lady in New York City, it's so so much better than out of a can or jar...........ENJOY




        AN OLD SPAGHETTI SAUCE RECIPE

        -For 4 people-

        Use a pan at least 4 quarts in size, place on very low fire and add the ingredients in the precise order listed below:

        3/4 CUP OLIVE OIL (or vegetable oil)
        1/3 STICK BUTTER
        2 TABLESPOONS OF BACON DRIPPINGS (if available)
        1 - 4 oz. CAN STEMS AND PIECES OF MUSHROOMS (let fry 5 minutes ( then add…
        2 - 7 oz. cans (sole d'Italia) TOMATO PASTE and begin stirring and practically never stop, add…
        1 TEASPOON SUGAR…and keep stirring
        1/4 CUP OF GRATED CHEESE…and stir
        1 CUP WATER…and stir and mix very well
        1 TEASPOON OF SALT
        2 LARGE CLVOES OF GARLIC (fresh, CHOPPED VERY FINE and stir)
        1 TABLESPOON OF DRY PARSLEY OR 6 LARGE PIECES OF FRESH, and stir
        1 - 15 oz. CAN (sole d'Italia) (if possible to buy)
        PEELED PEAR-SHAPED TOMATOES - NOTE: BEFORE ADDING to other ingredients, place in a bowl and by using an egg beater, beat until the tomatoes appear to be well-chopped, now add to other ingredients and stir well.
        1/3 CUP GRATED CHEESE
        1 TABLESPOON BASIL OR 6 FRESH LEAVES (if available)
        1 TABLESPOON CHIVES OR 1 TABLESPOON FRESH ONION chopped very fine
        1 TEASPOON OPF CRUSHED HOT PEPPER, or more if liked, or none if allergic
        6 GREEN LEAVES OF MINT OR 1/2 TEASPOON DRIED MINT, crushed
        1/2 TEASPOON MARJORAM
        1/2 TEASPOON ROSEMARY and stir
        1/2 TEASPOON OREGANO

        NOW ADD:

        2 CUPS WATER and stir very well
        2 LINKS OF FRESH ITALIAN SAUSAGE (or any other good pork chops cut in little
        pieces)…if sausage is available, then remove the skin and cut in 1-inch lengths, and drop in sauce and stir - after 5 minutes - add meatballs - prepared as follows: (I never use black pepper because I use red pepper and because many people are allergic to black pepper and are not aware of this fact, but if you wish, you may use black pepper in place of red pepper.

        MEATBALL RECIPE

        Place 1 pound of ground round in large platter, spread it well, and add spices as follows:

        1/2 TEASPOON SALT
        2 TABLESPOONS GRATED CHEESE
        1 SPRINKLE OREGANO
        2 CLOVES GARLIC, chopped very, very fine
        1/2 TEASPOON OF ROSEMARY crush as fine as possible
        1/2 TEASPOON MARJORAM
        1/2 TEASPOON OF CHIVES
        1 TABLESPOON BASIL
        4 TABLESPOONS TOMATO SAUCE
        2 TABLESPOONS OLIVE OIL for binding
        3/4 CUP BREAD CRUMBS finely ground
        15 SALT CRACKERS, ground very fine in your cheese or by hand
        1 EGG RAW, drop on top of everything

        Now knead very, very well before making the balls, which should not exceed 1 1/2 inches in diameter.
         
        #4
          matilda

          • Total Posts: 667
          • Joined: 1/25/2007
          • Location: Port Royal, SC
          RE: Great Spaghetti Mon, 12/17/07 11:50 AM (permalink)
          This isn't going to help but I'm curious if you remember Luigi's in Columbia? It closed in the '80s, too. It had an odd flavor. The place was odd as well, but we loved going there.
           
          #5
            wheregreggeats.com

            RE: Great Spaghetti Mon, 12/17/07 3:57 PM (permalink)
            CitySlicker ... recipe looks good.

            Meanwhile, good spaghetti places are not that easy to find ... I like the NJ -style red sauce places. We used to buy it by the bucket.

             
            #6
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