tag:blogger.com,1999:blog-8973113.post114737403713552892..comments2023-09-09T03:12:03.763-07:00Comments on comment dit-on?: egg fettucine with tucoHappy A.http://www.blogger.com/profile/06377913531218662476noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8973113.post-1147763179933184232006-05-16T00:06:00.000-07:002006-05-16T00:06:00.000-07:00Gracias senor. This definitely beats going to Chev...Gracias senor. This definitely beats going to Chevy's for Fresh Mex. Wait, what? Uruguayans aren't Mexican? Says who?Ohttps://www.blogger.com/profile/04962905762201603044noreply@blogger.comtag:blogger.com,1999:blog-8973113.post-1147475623220712322006-05-12T16:13:00.000-07:002006-05-12T16:13:00.000-07:00for christ's sake.chop the onion however you like ...for christ's sake.<BR/><BR/>chop the onion however you like it best. throw it in some hot oil. when it starts to soften, add some chopped green and red pepper. when the onion starts to brown, add garlic, pressed or minced. as soon as it hits the pan, you will think "damn that smells like heaven." then you will have a little private moment. when you come out of that, it will be time to add a little salt, a little pepper, a bay leaf, some paprika, and oregano to taste (if you're not cooking for the heat-challenged, some red pepper flakes really hit the spot too). stir it around, let it cook together a minute. throw in your diced tomatoes. if you're a wuss like my dad add a little bit of sugar to cut the acidity in the tomatoes. if you're a real man, ignore the sugar and flirt with acid reflux. go ahead! you only live once. <BR/><BR/>anyway, now it's time to let the sauce simmer for a while. when it looks like it's come together nicely, it's time to take it off the fire and serve over the pasta.<BR/><BR/>1. if at all possible, make the sauce the day before so the flavor comes together in the fridge overnight.<BR/><BR/>2. as far as exact quantities and actual cooking times, have fun experimenting! if you're new to cooking and having difficulties, just look at the recipe. the inly real key is to make sure the garlic doens't burn, which it will do fairly quickly. put it in, 30 seconds, add the other stuff, another minute at most, throw the tomatoes in.<BR/><BR/>3. cooking temps: i tend to keep my heat at medium-high until it's time to simmer. by the way, i simmer uncovered so i can look at it and smell it and pet it and love it and call it george. you can cover if you want.<BR/><BR/>4. the wooden spoon is your friend. stir periodically throughout the entire procedure. play with your food. if it plays back, have a serious conversation with your grocer. be sure to use the words "gross neglicence," "attorney," and "class action."<BR/><BR/>enjoy!<BR/><BR/>leoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8973113.post-1147411144537428802006-05-11T22:19:00.000-07:002006-05-11T22:19:00.000-07:00What about the rest of us who are Spanish retarded...What about the rest of us who are Spanish retarded? I want to eat that! Joder!Ohttps://www.blogger.com/profile/04962905762201603044noreply@blogger.com