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Monday, January 5, 2009

Spaghetti Sauce, Part the last.

Then when you have your stewed tomatoes and your tomato paste, you take a few Italian sausages with the fennel seasoning, you know? And you de-case them and hurl them in your big sauce pot with onions and cook gently 'til the onions are defanged and the sausage nibs are browned. Add garlic and cook 'til the garlic is right... for you. Add all the usual seasoning: more fennel seeds (which you can whirl in the coffee grinder in order to render more potent), oregano, marjoram, basil and yadda whatever. Then you mix the three stages together. Or before you do that, if there's more than one way that garlic is right... for you, you can add more garlic toward the end. Like say you like the taste of cooked to hell garlic, the taste of gently cooked garlic, and the taste of basically raw garlic. You would make sure all these garlic modalities make it into your sauce.

Then you gently simmer and stir your three stages 'til the flavors have an opportunity to "meld." Scrape the results into some storage receptacles and put those into the refrigerator to allow their contents to continue melding.

Make lasagna and so on out of this. Lasagna is really the easiest thing in the world. One you don't need noodles, two, even if you're still carbified, you know you don't have to cook the noodles, right? You don't. Just put the dry noodles in the glass pan with the various sloppy stuff and when they come out of the oven, they'll be cooked. But you don't need to eff wid no noodles in the first place: they are a waste of your life.

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