Tasty spaghetti

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Sundancer7
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Tasty spaghetti - Fri, 04/11/03 8:34 PM
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The best I have ever had is in Knoxville TN at "Louis" on Broadway.
I love the slightly salty way and extremely meaty taste without the exteme tomato taste. If any of you have ever experienced this taste, you will know what I mean. They have been there for 50 years and you will know why once you have been there.

Paul E. Smith
Knoxville, TN

Michael Stern
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RE: Tasty spaghetti - Sat, 04/12/03 1:06 PM
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Living in Connecticut, I am blessed with some great spaghetti-eating opportunities, but I must say that I have a soft spot for spaghetti, Memphis-style, i.e. barbecued, as at[url='http://www.roadfood.com/Reviews/Overview.aspx?RefID=220']The Cozy Corner[/url] or [url='http://www.roadfood.com/Reviews/Overview.aspx?RefID=1277']A&R[/url]:


Cosmos
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RE: Tasty spaghetti - Sat, 04/12/03 1:54 PM
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Thanks for reminding me, trout season is open. Man that is fat spaghetti! The tradition around Central New York is angel hair or home made flat cut (kinda like thin linguine).

Cosmos
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RE: Tasty spaghetti - Sat, 04/12/03 4:15 PM
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In Central New York, there has been a long tradition of spaghetti restaurants, (spaghetti joints). They seem to have sprung up to feed the Italian immigrant families who came to work in the factories, and changed to appeal to American tastes. If you've seen "The Big Dinner", there's reference to the rival restaurant, that sold out and served spaghetti and meatballs, (in my mind I can hear Tony Shalub say "meatballs" with disdain). So its an American thing, but its good, so who cares.

The menu in a joint is typically limited. Spaghetti with a variety of sauces and sides; meat sauce, meatballs, sausage, peppers, mushrooms. There'd be a steak, veal parm, maybe chicken of some kind (roasted or parm), pizza, and veal and peppers. As I said above, the pasta is capellini or home made linguine.

You might start with minestrone, or chicken soup served with bread and butter. Next is a green salad, all iceberg, with an oil, and vinegar dressing with a punch of garlic and lots of salt...the iceberg is usually wonked-out by the oil and salt. Then comes the pasta with a bottle of chianti (in the straw bottles when I was a kid). I was always too stuffed to find out what the dessert was. Growing up, it was our big night out, usually wednesday...a cheap way to feed the family at a restaurant.

They are slowly disappearing as the American palate grows more sophisticated,and people are exploring the riches of Italian cooking. Growing up in Cortland I can remember we had The Lido, Comando's, The Little Italian Kitchen, The Green Arch, The Hollywood, Melodyland and I'm sure more that I have forgotten. The Little IK is gone and Comando's has gone upscale, and the Hollywood seems to have lost the recipe. The Arch, Melodyland, and the Lido are still carrying on the old time traditions with panache.

There are more in Syracuse, Aunt Josies, and Angotti's are probably the most traditional. There's Pronto Joey's, and I'm sure more that I've never tried.

Ahhh, there's nothing like a simple plate of rich spaghetti to take the chill off a crisp spring night!


wallhd
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RE: Tasty spaghetti - Sat, 04/12/03 7:09 PM
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No offense, but the photo above looks more like a container of nightcrawlers than anything else!!

Wally

Sundancer7
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RE: Tasty spaghetti - Sat, 04/12/03 7:55 PM
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WALLHD: You can make anything out of anything. Picture looks pretty good to me.

Paul E. Smith
Knoxvill, TN

Michael Stern
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RE: Tasty spaghetti - Sat, 04/12/03 8:41 PM
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quote:
Originally posted by wallhd

No offense, but the photo above looks more like a container of nightcrawlers than anything else!!

Wally



Memphis cooks will barbecue anything!

Sundancer7
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RE: Tasty spaghetti - Sun, 04/13/03 8:07 AM
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Us Tennessee folks had to learn how to utilize every resource. Protein is protein. Now I know how to make good use out of the catepillars in my crabapple tree.

Paul E. Smith
Knoxville, TN

Danhx
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RE: Tasty spaghetti - Thu, 05/1/03 3:36 PM
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Wallhd: That is precisely what i thought. I didn't read the text before I saw the picture and i was momentarily horrified.

Ciaoman
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RE: Tasty spaghetti - Sat, 07/22/06 3:16 PM
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You're right, the Derby place is great. Known all over the area for great food...huge portions. (Sometimes, you get one or the other, but not both. This place is an exception.) I have no problem taking good Italian food home to have the next day (or that night if I'm hungry).

In the 60's, there used to be a place in South Windsor, CT called Henry's Pizzeria on Rt. 5. It was known far and wide for the kind of spaghetti dinners Cosmos described earlier in this string. They'd bring out huge bowls of pasta to feed hungry families...very inexpensive. Everything was family style...delicious. It may no longer be economically feasible to run places like that. Too bad.

V960
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RE: Tasty spaghetti - Tue, 07/25/06 11:05 AM
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Some twenty five years ago I watched my wife (not at the time) fix red sauce in a most strange way. I expected my love might be misplaced. Drop dead brillant women are one thing...good cooks are another. Perhaps I could live w/ the former and forget the latter.

The red sauce was fantastic. She used garlic salt, ketschup, and dried everything but it was out of this world. I proposed that night over dinner. Twenty four years later she still puts up w/ me.

fabulousoyster
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RE: Tasty spaghetti - Tue, 07/25/06 7:59 PM
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Dominican style Spaghetti with Chicken is by far the tastiest for me.

Mamman
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RE: Tasty spaghetti - Mon, 08/14/06 7:58 PM
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If you're ever in Southern California, Vince's Spaghetti in Ontario is the best. And their sign is great, you can see it at www.Roadsidepeek.com.

Jimeats
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RE: Tasty spaghetti - Tue, 08/15/06 8:41 AM
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Mamman, tryed to take a "Peek" it wouldn't let me. Chow Jim

roossy90
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RE: Tasty spaghetti - Fri, 08/18/06 12:17 PM
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quote:
Originally posted by Jimeats

Mamman, tryed to take a "Peek" it wouldn't let me. Chow Jim


http://www.roadsidepeek.com/index.htm
Jim,
This link should work.
Funny. I just found that link a few days ago....
Whatta coincidence.