I have never had "great" spaghetti. Every time I get it I think "This is good, but it could be better." My efforts to cook it myself have never turned out worth a damn. So I end up just using Prego or something.

Note that I said "on something like this."

There is and it's not just on nutrients but it was a paper given to me by my healthcare practitioner at the time, when I was using a microwave. There were even pictures of before and after chemical structure changes. She wanted me to stop using it. That was in 1996. Don't know if it's on the internet. And I am not going to get try and dig it out from some box somewhere for hours or days or argue in cooking thread.

You do it your way. I go my way on this ( not on flavor or texture). Is that okay with you?

Lew if you want some examples of mixed results on studies on nutrients regarding Microwaves there's Sisson's Daily Apple.

http://www.marksdailyapple.com/micro...#axzz3BGEBHjgj

Mushroom risotto. I usually mix baby bellas and chantrells. No chantells at Fresh Market, so I tried dried morels. Probably not worth the cost, but this is a delicious dish.

Looks good!

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made some pork chops.. accidentlly scooped too much beans onto my plate ha.. anyways.. chops turned out so juicy and flavorful and first time tryin stubbs bbq sauce.. love it!

Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.

Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.

Oh boy, my Sicilian family uses sweet sausage with fennel seed and meatballs to flavor their sauce...and a touch of sugar. ( which I don't use)

The idea is that the meat flavors the sauce so using Italian sausage (my family prefers hot), ground beef, crab, meatballs or squid will have each sauce taste different.

That recipe is from the area around the bay of Naples.

spicy Italian sausage for spaghetti plus homemade red sauce... game winner

You need wine. Tomatoes have alcohol-soluble flavor compounds.

I love leftover spaghetti (anyone other than me and my brother do spaghetti sandwiches?). Bu I have something special in store for today with the leftovers from last night. You'll have to wait for it.

Yes, and lasagna sandwiches too.

Haven't done it in years though.

**** those pork chops look good. I need to stop reading this thread when the cupboard is empty.