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Korean Job Discussion Forums
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gang ah jee
Joined: 14 Jan 2003
Location: city of paper
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 Posted: Sat Oct 07, 2006 4:38 pm Post subject: |
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| Ya-ta Boy wrote: |
| But I'm sure good chorizo would taste great in spaghetti. Where did you buy yours? |
I got it from a supermarket in New Zealand. That's probably not much help to any Korea-side chorizo freaks. |
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formerflautist
Joined: 30 May 2006
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| Posted: Sat Oct 07, 2006 4:55 pm Post subject: |
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| I'm a girl, Ya-ta boy, but I'll forgive you for that. I am from Ohio. Whenever my uncle comes home from Florida he has to eat Maid-Rite at least once a day. I like the place but I don't love it. But I imagine it's healthier than eating a stright out hamburger. |
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JongnoGuru
Joined: 25 May 2004
Location: peeing on your doorstep
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| Posted: Sat Oct 07, 2006 5:19 pm Post subject: Re: coffee spaghetti recipe |
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| Spiky wrote: |
As for the recipe, here is one recipe that uses coffee, perhaps it was similar to this one...
EASY SPAGHETTI MEAT SAUCE
2 tbsp. olive oil
1/2 c. chopped onion, or 1 onion, grated
1 lb. lean ground beef
Garlic powder to taste
1 can (10 oz.) tomato soup
1 can (12 oz.) tomato paste
1/2 c. black coffee (brewed or instant)
1 tsp. salt
Dash pepper
1/4 tsp. oregano
Heat olive oil in skillet. Add onion, ground beef, and garlic powder. Cook and stir, over medium heat, until meat has browned. Carefully add and blend in remaining ingredients. Bring to a boil, then reduce heat to simmer. Cook over low heat, stirring occasionally, for 1/2 hour. Cool, then refrigerate or freeze for later use, if desired. Yield: 4 generous servings |
Thank you, Spiky!! This sounds almost identical to what I my mother did. Maybe she used more spices, and I don't recall seeing tomato soup. But I like simple, I'm definitely going to use your recipe next time. Another thing I remember about her spaghetti that was different from mine is, I boil the pasta, put it on plates and then pour the sauce on it. She must have mixed the pasta with the sauce before it got to the table, because the pasta was never "naked" white, it was always orange. I don't have a saucepan large enough for the sauce & the pasta, so I guess I'd have to drain the pasta, leave it in its massive pot, and then dump the sauce into it.
BTW, Spiky, weren't you one of the people who PM-ed me about buying a house in Korea a year or two ago? I clean out my PM boxes, so I can't check to confirm. If that was you, how have things progressed? |
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kimchi_pizza
Joined: 24 Jul 2006
Location: "Get back on the bus! Here it comes!"
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| Posted: Sat Oct 07, 2006 6:20 pm Post subject: |
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What's chorizo and where can i get it or try it?
That recipe for spaghetti sounds good, but hard on the stomach. That's why I like to drink a glass of milk with pasta dishes that use red sauces. I guess it cuts the acidity. |
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i_teach_esl
Joined: 07 Sep 2006
Location: baebang, asan/cheonan
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| Posted: Sat Oct 07, 2006 6:48 pm Post subject: |
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and for dessert:
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INGREDIENTS
1 cup white sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
Bake for 30 to 35 minutes. Cool.
Beat cream cheese and confectioners sugar together until smooth. Frost the cake. |
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