On Tuesday, September 1, 2020 at 11:35:19 AM UTC-4, Pamela wrote:
> On 16:17 1 Sep 2020, Cindy Hamilton said:
>
> > On Tuesday, September 1, 2020 at 10:46:32 AM UTC-4, Pamela wrote:
> >> On 15:33 1 Sep 2020, Cindy Hamilton said:
> >>
> >> > On Tuesday, September 1, 2020 at 9:53:23 AM UTC-4, Gary wrote:
> >> >> Pamela wrote:
> >> >> >
> >> >> > For what it's worth, spaghetti with garlic bread is a folly.
> >> >> Oh please spare us. For a cooking group, we sure do have more
> >> >> than our share of finicky tastes.
> >> >
> >> > Spaghetti with garlic bread is delicious. It's just not good for me
> >> > to eat so much carb.
> >> Howdo you physically eat spaghetti with garlic bread? Maybe you mean
> >> cut up spaghetti, which I don't consider spaghetti at all.
> >
> > Not simultaneously. A bite of spaghetti then a bite of garlic bread.
> > The same way one would eat spaghetti with a vegetable side dish.
> >
> >> American spaghetti with meatballs is bad enough
> >> > Lately I've been having cauliflower florets with spaghetti sauce on
> >> > them. Tasty and righteous.
> >> >
> >> > Cindy Hamilton
> >> What's "spaghetti sauce"?
> >
> > Marinara or sugo.
> >
> > Cindy Hamilton
> When you write "spaghetti sauce" it doesn't specify any particular
> sauce.

It's an American term. Everybody here who's from the U.S. knows what I mean.

> Also one of the types you gave ("sugo") is a generic term.

Sugo rosso, then. Or Sugo di Pomodoro, if you prefer. It could be ragu,
but we don't typically use meat in our sauce.

> I'm still trying to visualise "spaghetti sauce" on cauliflower.

Picture cauliflower, steamed to the tender-crisp stage, only red.

Cauliflower has a rather mild flavor. It takes on the flavor of the sauce,
in this case.

Cindy Hamilton