/ck/ - Food & Cooking

>>5246179
When your sauce is done, heat to boiling a pot of water. Add at least 3 tbps of salt to your water. Only add your pasta when your water is at a full boil.

>>5246186
While your pasta is cooking, prepare your garlic bread. I bought some hard Parmesan cheese flavored with Rosemary that I shredded with a cheese shredder,

>>5246201
And a baguette of French Bread.

>>5246202
This is the shredded Parmesan that I'll use on the bread...

>>5246206
Which I'll toast in the toaster oven after slathering with butter, garlic powder, and the shredded Parmesan.

>>5246179
>Gastronomes

Quit using that word.

>>5246213
Gastronomes.

>>5246213
Metronomes.

>>5246179
>1 small can of diced olive
Don't understand that.

that's not bolognese retard it doesn't even resemble it

>>5246212
Add the pasta of your choice to the boiling water. I chose this today because it was on sale for .99 cents.

>>5246219
Please see post #1. You get to call it what you wish. Congrats!

>>5246218
1 6oz can of diced olives.

>>5246222
Read the directions. If they say boil for 8 minutes, boil it for 6. The pasta will continue cooking and you want it to be al dente.

>>5246224
are you this dumb

nobody calls what youre making bolognese because its not bolognese

tomato based pasta sauce ≠ bolognese

>>5246234
The results. Not bad. A deep, rich sauce. A tasty bread as an accompaniment. A glass of wine (not pictured). And, leftovers for tomorrow! Enjoy /ck/, and keep the hate coming over what this is supposed to be called. Your internet wisdom is what keeps me coming back. If you have nothing nice to say, cram it straight up your ass crack, or, better yet, post something you've cooked in the last decade.

>>5246227
Why put that in sauce, other than puttanesca? You sound like my BiL from the Midwest, who drops real dough to eat at "authentic" Italian restaurants when he goes out, but proudly cooks bullshit "Italian" at home, calling it "tradition",

>>5246179
>Americans call it "Spaghetti"

No, we don't.

Also, why the fucking olives? They add nothing to the dish but over complication.

>>5246248
Not once did I claim this to be Italian.

>>5246251
I find it adds some complexity to an otherwise mediocre sauce.Ii like it, my kids like it, and my wife likes it. Which trumps your internet opinion.

>>5246251
Oh gee, sorry mister spokesperson for all of america, didn't know you browsed 4chan too.

>>5246179
>Americans call it "Spaghetti". Gastronomes call it Boulagnese Sauce

Spaghetti is a type of pasta.

Boulagnese is not a word that exists.

Ragu alla bolognese is the correct term for the italian dish.

>>5246246
It was one person bro...don't be so sensitive.

It looks good, I would eat but I would take the olives out and cook them past al dente

>>5246252
Good thing, because I know what you're doing there, and the supermarket has betrayed you. If you'd have kept the concept simpler you would have ended up with a better result.

There is no excuse for canned olives.

>>5246258
You seem like an asshole dude. He just gave his opinion.

>>5246258
>Which trumps your internet opinion

You get defensive over nothing. It's pretty fucking sad.

Olives make no sense in the dish and you just threw them in to over complicate your sauce (you just admitted it, so get defensive some more).

>>5246274
Sorry, when I began posting on /ck/, it was less like /b/. I get a little sad about that. No worries.

>>5246274
way to fucking backpedal there, anon

>>5246277
Maybe, but I've made this plenty without the olives and I stand by my opinion that it adds something to a boring sauce.

>>5246277
More like 4chan gets offensive over fucking everything.


Boo hoo, olives in his sauce, better go out of my fucking way to try to kick up a shitstorm about it!

>>5246261
>didn't know you browsed 4chan too

The more you know.

>>5246282
That wasn't me, tard.

>>5246287
>More like 4chan gets offensive over fucking everything

>"offensive" is stating an opinion and being attacked for it

Abloo, I hurt somebody's feelings.

>>5246288
right, it was just your friend socky the talking hand-sock

>>5246282
Backpedal? What? That was the first post I made.

>>5246291
You were saying?

>>5246267
fair enough, you disprove of the olives. I, and my family, happen to enjoy them. It's a tiny little can of black olives. I would not have added a cup of Greek olives to this sauce.

I find it rather hilarious that this thread about spaghetti has turned into an autistic spaghetti-flinging contest. Is this a common occurrence on /ck/, like some kind of meta-joke?

>>5246301
Sigh, it has become that, yes.

>>5246301
There was no spaghetti flinging autism in this thread.

>>5246301
>autistic spaghetti-flinging contest

It was one anon posting his recipe, and then getting defensive at people saying the recipe didn't sound great.

If internet children could take criticism better, online forums would be better places.

>>5246313
/ck/ used to be a board on which you could post a meal prep. Now it's just a place to ridicule those who actually cook and post. OP made a point, where is the other posts from people showing their skills? At least OP showed his and posted it.

>>5246313
>people saying the recipe didn't sound great.

let's have a quick scroll through the thread, starting from the top

>retard
>are you this dumb
>you sound like my bullshitting friend

oh that was quick

way to oversimplify and try to make yourself look like the victim.

OP may be a faggot, but that doesn't exempt you from being cancer

>>5246300
Maybe you and you family can dig the olives alongside capers, red pepper flakes and s a few anchovies melted into a sauce without beef. Then do the beef sauce properly browned without olives.

Just to see how tradition works out for you. Because by many traditional metrics beef and olives is overkill in a sauce.

Maybe your good family could get into some new shit based on this. Or not. It.s up to you, Anon. No threat or insult meant. Just taken aback by the olives with beef. (Kinda like stuffed crust pizza...)

>>5246323
it wasn't even like anyone was ridiculing him.

it was someone giving their opinion on olives, and instead of being a grown up and either taking it or ignoring it, op chose to throw a hissyfit

>>5246330
>it wasn't even like anyone was ridiculing him.

>>5246219
>>5246238
within the first couple of responses

do you like, not read other posts in a thread and assume yours and the OPs are the only ones?

>>5246329
It was pork sausages, but I get it, you don't like olives with beef. And, obviously, capers would have been to salty for the dish. And, as I mentioned, these were black olives in a can, not some specialty olives I got at TJ's or an expensive Olive bar, which I would not have incorporated in to this sauce.

>>5246339
Ur a faget

>>5246339
OP here, no need to defend me. Some people here see some method or ingredient that they don't like and they choose to pounce on that. Maybe it's a need to feel superior. Who cares. Maybe some lurker took it for what it is and tries it out, and likes it, and adapts it to the flavor taste of them or their family. That's why I post.

>>5246350
And leaves the god damned olives out of it.

I'm curious as to what this should be called, if not Boulagnese? Seems you could add whatever you want to it? it's a meat sauce with tomato, right?

>>5246342
Right. You just played around with supermarket shit all willy nilly, ignoring possible wisdom generations of grandmothers could have offered you with one click.

You had to play around trying to reinvent the wheel; which is cool when you have an angle on it, but less interesting when you're just shooting in the dark.

I'm actually not giving you shit here, Anon. This is how we all learned. You're off to a good start. Now read up on how this kind of thing was done before you, understand that and see if you can improve it.

Best of luck!

Honest to god I used to lurk here for years and stopped stopped because the cancer started setting in. Just from browsing around here the past week or so I see it's spread across the entire board. This place is now the /tv/ of cooking.

Used to be this was a board based on cooking, spreading ideas, supporting people who genuinely liked cooking and trying different things. Besides OP this thread has been full of trolls with maybe a couple supportive posts.

Honestly even if I didn't like his recipe (which I actually do, fuck if he didn't spell the word right/call it the right thing, correct him and be done don't troll endlessly) I still wouldn't be a dick. So what if you don't like it? Post a suggestion he might try next time, don't cal him retarded for not doing what you would suggest.

God why did I ever come back here?

>>5246383
Nobody cares just go

>>5246374
+1, anon. Someone gets it. OP here.

>>5246383
Thank you for your support. I admit that I came across as too defensive. like you, I've been a /ck/ visitor for a long time. I, too, remember when it was less confrontational, and more accepting of people posting what they've actually made with their own hands.

>>5246286
maybe stop making a boring sauce

>>5246411
Again, best to you, Anon. I'd maybe have used coarse ground pork instead of sausage, and subbed out the olives for some fresh thyme and crushed red pepper.

But that's just me.

>>5246469
I know right? This board used to be about cooking, not about trolling people that cook.

Pic related. I've always loved biscuits and gravy since I went to florida when I was a kid (literally the entire country away, northerner here) and I can never get enough. I'm not even gonna claim I'm good at cooking it but I'm getting better every time and taking pics for proof

>>5246246
The pasta you're using is penne.
Spaghetti is a pasta noodle.
There are many types of macaroni and noodles, and you may find your sauce also works nicely with linguini.

>>5246505
I was referring to the fact that many Americans label ANYTHING that consists of a pasta and a tomato sauce as "spaghetti". Yes, they really do, even if I do know the difference and posted a picture of the box of penne that I used and then went out of my way to NOT call it that. I agree that linguini would have been a good choice here. However, I was also thinking about leftovers, and the ease of reheating penne as opposed to a long pasta.

>>5246498
Strange, I love biscuits and gravy but have never considered making them from scratch. I bet that the hot pork sausage I used in this post would work good in a cream gravy, no?

>OP doesnt put any herbs int his sauce
>calls it "boulagnese"
>eats fucking bread with pasta

Where do you come from, man?

>>5246570
I'm sorry that I omitted the herbs from my description. I did, indeed, add some dried rosemary and Italian Herbs while I sautéed the sausage and onions.

>>5246570
And, every time I was served pasta in Italy, there was always some crunchy toasted bread as well. Despite the misconception that bread is not eaten with pasta. You should get a visa and get out more.

>>5246598
As a starter, yes. Not with the "entree" though.

>calling the main meal entree even though it literally means "starter"

>>5246561
I love to make and eat biscuits and gravy.
1lb hot sausage
stone/course ground flour
quick roux
whole malk
lots of fresh black pepper
salt

I prefer a flaky or slightly crunchy biscuit to a dense buttermilk style one
Also make sure you cook the sausage hot enough to get a good brown on it

>>5246607
Who called it an entree? That was you anon. My point was that bread and pasta is not unconducive.

>>5246561
It actually really would! I usually use italian flavored pork sausage but sometimes I wish It had a little more kick.

Making it from scratch, or as scratch as you can get it from the grocery store is a little bit of work depending on how much you wanna put into it but it is actually worth it. After you make it a few times and know how you want the taste you can make it exactly how you want.

I'll be honest though I suck at making country gravy... I made it with flour in this pic but it didn't end up that great. I'm one of those people who learns by example and until I can find a great chef to teach me how to make a great roux I keep fucking it up. I KNOW ITS REALLY SIMPLE I DON'T KNOW WHY I CAN'T DO IT >_<

>>5246383
I just looked at the catalog and it's 99% fast food and fast food apreciaation threads

>>5246626
My experience with roux is to let the butter brown a bit, THEN add the flour. I use this technique whne making a curry roux. And, you can never have enough butter.

>>5246626
bacon grease is a great base as well.

>>5246636
>>5246641
I've honest to god heard every tip and read every recipe in the book in trying to figure out why I can't do it.

I just need someone experienced in doing it to show me once - just once - then I can put all the juices from the massive amounts of meat I cook to good use

Yeah I'm probably mostly retarded, I know

>>5246636
>>5246641
Also I thought the trick was to let the FLOUR brown? Like, you add the flour let it cook for a bit and then add other stuff?

This pic is of the attempt previous to the one I posted before. The lighting is a bit dark but as you can tell the biscuits got a bit crispy - I FUCKING LOVE THAT! Crispy but with plenty of biscuit along with it, with nice peppery sausage gravy mmmm damn!

>>5246650
>>5246672
I have usually found that if there is a recipe, someone has demonstrated it on youtube. Have you tried that?

>>5246246
>>5246212
>eating even more carbs and fat to your carbs and fat

>>5246696
Yes, because /ck/ IS NOT /fit/ and sometimes a meal of carbs is just that, a meal of carbs. Grow up.

>>5246687
I have, and It doesn't work. I just don't learn that way. For a job the way I learn is AWESOME, but for something you wanna just do yourself it is not. I've been trying to get my mom (one of my cooking inspirations) into Cooking With Dog, one of my favorite youtube cooking shows because I've ALWAYS wanted to make okonomiyaki but have never had the gumption. Once we make it together I know I could make it whenever I want.

I can't tell you how many times I've watched multiple different sources make okonomiyaki and I could describe EXACTLY how to make it but can I make it myself? Fuck no, I've never made it before.

>>5246696
Fuck off. This isn't /fit/. We can eat carbs with our carbs here.

American dislikes al dente pasta?

Do Americans really put a perfectly fine pasta dish ON TOP of a garlic bread? Isn't that a bit of an overkill? I do understand the cultural difference is there, since the hamburger is such a staple in American cuisine but not every meal has to be served in a bun.

OP this looks great. I'll try it soon... The olives sound fine and I won't leave them out. Not sure why these people are so butthurt but I appreciate the thread.

>>5246765
+1, thanks. It's a decent mid-week meal.

>>5246498
Southerner and co/ck/ here. you should put the eggs to the side, and smother them with the gravy.

>>5246754
Not OP, but garlic bread or it's equivalent is often served with pasta, either with or before. As it is in every country I've ever eaten "Italian Food" in, including Italy.

>>5246771
I did that with the other attempt but honestly I'm a little eh about the eggs in general. Just from being poor at times and them being relatively cheap where I am I've eaten too much too fast and without enough other stuff. Smothered with gravy is barely tolerable...

As a southerner would you approve of a thick piece of texas toast (the texas toast they sell in the store lawl) crispy and covered in peppery country gravy instead?

>>5246607
The US (from what i've found) is the only place that calls a main meal an entree. Once I left the US, I was confused when I read appetizers as entrees. It's just a confusion and nothing more.

Sorry OP, rather buy Ragu than make this god awful lookingh sauce you're making.

>>5246213
Sorry I meant gastronauts

>>5246817
You say that, except you're just trolling. OP's recipe. His is better than any type of ragu I've ever had and believe me living in my midwest I've had a literal dickton of ragu.

>>5246626

I had biscuits & gravy at a truck stop a few years back, and I swear the used lard in either the biscuits or the gravy...heavy but filling. Also damn delicious. Gotta find that recipe!

>>5246839
I'd love that! To stop by a nice greasy spoon one day and have a tasty biscuits and gravy...

Every once in a while when I'm in fat mode I'll keep a pot of grease handy and clean it every few days but still - the flavor lives on.

>>5246179

Always put in the paste before the sauce, it needs to fry a bit, otherwise it's a little bitter.

>>5246330

>it wasn't even like anyone was ridiculing him.

the disingenuousness of the playground bully at work.

>>5246179
Okay, right. this in no way is a bolognaise sauce or ragu. You know this... you *must* know this. So you were obviously going for the type of responses you've received or you're naive as hell, sorry dude.

That said, the ingredients and method sound like they'd yield a tasty pasta dish and it looks good in the pic of the finished dish — would eat/10.

>>5246179
>Americans call it "Spaghetti"
i was under the impression that spaghetti referred to pic related. but what would i know about americans, i'm just an american.

>>5247201
Own the retarded shit your daft neighbours spout yankeroo.

>>5247204
i try not to associate with morons. and even the morons don't call it spaghetti unless it uses the right type of pasta.

>>5247200

it is a ragu.

>>5247201

italian americans often just say they're making 'spaghetti' when they specifically mean spaghetti with ragu. so you can be preparing a soffrito and your kids will immediately recognise that you're making 'spaghetti' long before you pull out the pasta.

i wouldn't go autistic over this. i'm quite fond of the concept myself.

>>5247209
Are there really that many morans in the US?
I like to believe that there are at least a few million people who hold themselves to some higher standard.

>>5246498
>This board used to be about cooking, not about trolling people that cook.
this board has always, ALWAYS trolled people who post cooking fails like OP. welcome to 4chan

that said, pic related

>>5247232
in a country of 300 million people, there are "a few million people who hold themselves to some higher standard"

but as we all know about idiots, they're the most vocal group, and therefore the group all you people get to hear from/about.

>>5247225
this is true, but i don't think i've ever heard anyone refer to their pasta dish using, say, penne, as "spaghetti" regardless of the sauce.

I don't know why but the system though I was spam. What about my post (pic related) could be interpreted as spam?

>>5246186
3 tablespoons!? That's fuckin heaps man

>>5246213
Gastrognomes

>>5246383
Yeh good question cos your post was a total fuck waste of time. Why didn't you just give us your sauce recipe?!?!?!??

More sauce recipes and tips pls

>>5247363
Wikipedia: mirepoix

>>5246363
the city is called Bologna, there is no "u" in there. I don't even want to know how you pronounce it

>>5247343
Those are just ordinary gnomes. These are gastrognomes.

>pancetta, fried
>Sofrito (finely diced carrot, celery, onion)
>Meat (any or mix of veal/beef/pork, maybe add some chicken liver) browned
>Combine
>Add white wine
>Cook off for a few minutes
>add milk/cream
>add chopped tomatoes+tomato paste
>Bay leaf
>Cook low for 3 hours
>reduce off any excess water
>add al dente pasta, mix, leave on hob for a few mins
>serve with liberal amounts of black pepper and parmesan

Thats how you do it.

>>5247450
>you didn't add any garlic
>adding bacon
>adding milk before tomatoes
>adding milk
>cooking for 3 hours until the taste is all dull
>adding tomato paste instead of nonna's tomatoes
>adding white wine and not bojolais noveau
Nice try with the bolognais sauce but no chocolate cigar for you.

>>5247474

adding milk is pretty common. i wouldn't add cream though.

>>5247219
Ragu bolognaise I meant.

>>5247327
I would add about that amount if cooking a large amount of pasta (as OP presumably was, cooking for kids + 2 adults) in a large volume of water.

Italian saying is that the water you cook pasta in should be as salty as the Mediterranean. This will obviously vary a bit from region to region, cook to cook but some places in Italy the pasta water IS salty as hell.

>>5247474
Oops, i do add garlic to my sofrito, but I've heard its not traditional.

How does cooking for a long time dull the taste? it markedly improves the texture (less watery), and concentrates the flavour.

>>5247327

think about how much water there is. it's not like you eat all the salt, far from it.

>>5247327

Italian saying is 10g of salt per 100g of pasta for the boiled water.

>>5247483
I cook my pasta in water exactly like the meditarranean, which is why I add a teaspoon of sand, some dead fish and get a small child to pee in it.

>>5247492
It makes the meat lose all its texture.

>>5247492

almost all of that guy's crit is silly.

when i do a ragu i use chicken livers, one or two anchovies, a parmesan rind, homemade tomato paste/compote and white wine, not red. i add garlic after the bulk of the soffrito process. i usually add one part milk to two parts water. and i cook for 3 hours and up.

>>5247505
>chicken livers, anchovies and parmesan rind

Nice, I need to step up my umami game.

>>5247505
I'm sure your confused mish mash of a stew is delicious to the palatially challenged.

>>5247505

I didn't know heston browsed /ck/

>>5247542
hurrr I can't appreciate anything innovative.

Enjoy you meat and tomato juice broth.

>>5247551
Can't be Heston because he would have put a bunch of star anise in it and cooked the sauce in a washing machine.

>>5247474
>bolognais
>ais
It's Italian not French
-ese

>>5247542

i'm not gonna try to make the case that all the flavours are distinct after hours of slow reduction together, but they are complementary and the results are tasty. you get a sauce that is rich, sweet and meaty, and you don't need much of it to make a delicious, bronzed bowl of pasta.

>>5247562
It's actually french. Italians only claimed ownership after it was popularized by immigrants who could barely cook anything else.
>>5247563
>bolognais sauce
>sweet
Typical american

>>5247595

>Typical american

i'm british. but ragu always comes out sweet.

>>5247595
>contains carrots and tomato

You're a fucking idiot.

>>5247605
Your sources are flawed

>Americans call it "Spaghetti"

Spaghetti sauce. Not just spaghetti. That's fucking retarded.

>>5247595
French cooks named their recipe after an Italian city?

>>5247903
yes because the homosexual chef of a french duke studied art and became a homosexual there. after he caught the plague from an italian he found work in a french nobles house in charge of the mincemeat pot to which he frequently added far too much suagr

>>5247232
>moran
>>5246498
This board has always been about mocking shitty home cooks, stop trying to turn it into some kind of hugbox
Oh and chipotle . and subway. Eat Fresh.

>>5247903
>>5247595
Source or #REKT you faggot

>>5246773
>garlic bread or it's equivalent is often served with pasta, either with or before. As it is in every country I've ever eaten "Italian Food" in, including Italy.
How about no?

>>5249075

>>5246213
GASTRONOMES

>>5246552
>was referring to the fact that many Americans label ANYTHING that consists of a pasta and a tomato sauce as "spaghetti"

Most Americans would know the difference between spaghetti and not-spaghetti even if they didn't know the specific name of the noodle. Give people some credit.

>>5249971
>noodle

>>5249959
Never been served garlic bread in Italy, ever.

>>5246179
Sick recipe

But OP, you are an American.

>>5246179
>Boulagnese
How about no.

It's called Spergetti

>>5246607
Actually "entree" is french for "entry"......retard.....

But you are correct, it is retarded that americans call their "mains" "entree"

>>5246179

eeeeewww i hate tomato sauce on spaghetti!!

why dont you just serve it plain, with garlic, and butter, and crumbled cheese???????????

>>5250041
Fucking this.

>>5252675

>>5252696
fat pleb.

>>5246179
normal people call it 'spagbol', since it's spaghetti with boulagnese sauce

>>5252812
There's no U or A in 'bolognese.'

>>5252812
>lower-middle class brits
>normal

>>5252812

STOP SAYING BOULAGNESE

YOU FUCKING GASTRONOME

Why can't people spell Boulonais correctly?

>>5252812
IT IS BOLOGNESE FUCKING NIGGER
https://www.google.fr/maps/@48.2035669,5.1386786,2531m/data=!3m1!1e3

>>5252812
Britfat spotted

It's boulognaise.

>>5246246
americans call it sketti by the way, they make it with ketchup

>>5252929
http://en.wikipedia.org/wiki/Bois_de_Boulogne
It is well known for its shemale prostitutes.

Bumping so the world never forgets what a fag op is

>>5252943
>http://en.wikipedia.org/wiki/Bois_de_Boulogne

Ah, right. I remember that from a film I saw on SBS once.

>not making spaghetti polonaise with kielbasa and sauerkraut

>>5246301
Its because this place is overrun with females. The shit flinging is their way of alpha female. I think mostly because they have no fear of getting a real-time live punch in face for running the mouth like cunt, which the men do consider before being twats.

> Arguing over olives
Fuck else could it be?

>>5246498
Just curious, how far north do you have to go where biscuits and gravy don't exist. I just always thought it was universal, maybe because of the cost/simplicity.

Any other breakfast food missing? Lack of bacon grease would curtail bisuits/gravy for many.

>>5258025
The DEPANJ area only got biscuits and gravy in the last 5-10 years or so.

>>5258025
delicious grits.

Summary of this thread

>OP's fucking autistic and upset about people calling him out on calling his sauce "Boulagnese" and the unnecessary inclusion of olives
>/ck/'s upset that someone would dare include diced olives in this and still call it "Boulagnese "
>Everyone else decides THIS is an example of the cancer killing /ck/ and not the dozens of fast food threads we get every day

>>5247232
>morans

Good job

>>5246179

I think what OP was trying to communicate was "Spaghetti sauce". A very basic pasta sauce. Any other sauce is called by it's proper name. Yes, even in the US, where it bacame popular for the rest of the world.

>>5258470
>shitting on the use of "morans"
>being this new
It's cute. You're like a puppy.

>>5258473
trying to make a meme are we, that's cute too :)

>not understanding context

>>5246179
die
10/10 troll would rage again

>>5258493
We're both cute. Wanna fuck?

>>5258517
i'd fuck you

>>5258549
Hope you like tall, fit and hairy white guys with an inexplicably ghetto-booty bum.

>>5258556
a bottle of red wine and anything is possible.

pffft*
Whatever. Try this on for size fat fuckers.
1lb hot Italian sausage, 1lb groundbeef, half an Spanish onion, 3 whole bulbs of diced garlic, 3 156ml cans of tomato paste, and 4 habanero peppers diced.

Saute the garlic, onion, and habaneros on a low heat swimming in olive oil for about an hour or 30 mins until it become very soft (if you've burned it might as well stick up your ass you retard). Add the tomato paste next and keep on low heat for a bit longer until oil is colored red. Stir stir stir. Add sugar and dried oregano to taste. Fry up the meats together and add to the sauce mix. Add tsp of chili flakes. Cook a little longer. Add whatever pasta you want. I prefer penne.

Top with basil, parmesan, and whatever other feexins you like. Serve.

>>5258517
>>5258549
>>5258556
>>5258562
The sauce, it's getting spicy.

>>5258562
I've got a 2008 tempranillo but I don't remember which winery or region (think Rioja, but absolutely can't recall the winery), though I can check if you're interested.

>>5249971
dude we get it, you're fancy with olives and americans are dumb. Don't be upset when people respond back with the same kind of shit flinging you start the thread with.

>>5258045
Ya fuck this DEPANJ bullshit. Detroit has didly fuckin squat to do with the areas of PA/NJ that are similar. Try harder next time, preferrably with something funny or cute or at least sensible.