tag:blogger.com,1999:blog-8839412.post116528992986559536..comments2024-03-19T07:48:54.021-06:00Comments on Gus Van Horn: Spaghetti Van HornGus Van Hornhttp://www.blogger.com/profile/05126749051688217781noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8839412.post-1165484969647694072006-12-07T03:49:00.000-06:002006-12-07T03:49:00.000-06:00Oooooo. Sounds good.Usually my wife reigns me in o...Oooooo. Sounds good.<BR/><BR/>Usually my wife reigns me in on the garlic on account of the smell. But I am devious; I make sure that she eats plenty of garlic, too, and thus cannot smell it so much coming off of me.<BR/><BR/>Which reminds me of a sandwich I was more than once actually <I>forbidden</I> from eating: The garlic cheesy beef. If you've had cheesy beef, it's like that. But with <I>garlic</I>. (drooling noise)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8839412.post-1165410475726265032006-12-06T07:07:00.000-06:002006-12-06T07:07:00.000-06:00Well, if you're ever in LA, you should stop by The...Well, if you're ever in LA, you should stop by <A HREF="http://travel.yahoo.com/p-travelguide-2810807-stinking_rose_the_los_angeles-i" REL="nofollow">The Stinking Rose</A>, which is a garlic-themed restaurant. (Even the ice cream has it!)<BR/><BR/>I went once and recommend it -- as long as smelling like garlic the whole day afterwards will not represent a significant handicap!Gus Van Hornhttps://www.blogger.com/profile/05126749051688217781noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-1165387701671335792006-12-06T00:48:00.000-06:002006-12-06T00:48:00.000-06:00Tuscany will actually give you an entire clove of ...Tuscany will actually give you <I>an entire clove of roasted garlic</I> that they will mix with oil, cheese, and black pepper when they bring the bread.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8839412.post-1165384889658889582006-12-06T00:01:00.000-06:002006-12-06T00:01:00.000-06:00Your bread-dipping idea is good and reminds me of ...Your bread-dipping idea is good and reminds me of an Italian/Seafood place (Guess what I went there for.) that used to operate in Houston that had an outsanding garlic-y dipping oil for its bread.<BR/><BR/>Sausalito's, unfortunately, went out of business years ago and is only a fond memory now.Gus Van Hornhttps://www.blogger.com/profile/05126749051688217781noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-1165377720713802092006-12-05T22:02:00.000-06:002006-12-05T22:02:00.000-06:00I'll remain optimistic on your personal tastes. If...I'll remain optimistic on your personal tastes. If you like your sauce than I think that's a good sign.<BR/><BR/>Yes, Macaroni Grill is allright, but the true test of an Italian joint is whether I will order a straight red sauce dish. I don't do that at the 'Grill, but their stuff is still quite good, simply because you can custom order pasta. (Olive garden is okay, too. I like their cheese/sausage soup and breadsticks)<BR/><BR/>Now, I will let you in on one secret of the Macaroni Grill, but you will be in my debt for this one:<BR/><BR/>When they give you that bread, ask for them to bring parmesian cheese. (it's free) Now, get a plate and put the olive oil on the plate, along with black pepper. Now, dip the bread in the oil and get it nice and wet. Now, since the bread is oil-drenched, parmesian cheese will <I>stick</I> to it. Dab it in the cheese, and then eat.<BR/><BR/>Oh, yes, it is <I>good</I>.<BR/><BR/>But if you go to Chicago, you simply <I>have</I> to try the marinara at Portillos/Barnellis and at Tuscany.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8839412.post-1165325094961063292006-12-05T07:24:00.000-06:002006-12-05T07:24:00.000-06:00Very astute of you to allude to the one ingredient...Very astute of you to allude to the one ingredient I left open to taste. Who am I to limit someone's enjoyment of that fine flavor?<BR/><BR/>My malaise with Italian restaurants is, I hope, due to an ignorance acquired from visiting too many bad Italian restaurants. When I was writing this, it occurred to me that I could try branching out a little from the seafood the next time I am in Chicago. <BR/><BR/>A couple of places I like that I neglected to mention are Olive Garden and Macaroni Grill, but I wonder how "Italian" some of the things I order at those places really are. Probably something I could do some time is find a decent Italian cookbook and hunt for recipes that look interesting.<BR/><BR/>Of course, it could well be that Italian food just doesn't "do it" for me. Personal taste can be a funny thing.Gus Van Hornhttps://www.blogger.com/profile/05126749051688217781noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-1165310903569479632006-12-05T03:28:00.000-06:002006-12-05T03:28:00.000-06:00Looks yummy to me. But then again a good red sauce...Looks yummy to me. But then again a good red sauce isn't too complicated; simplicity - and LOTS of garlic - rule the day.<BR/><BR/>And adding excessive amounts of meat? No complaints here, given I share certain dietary preferences with <A HREF="http://en.wikipedia.org/wiki/Ren_and_stimpy" REL="nofollow">Kowalski</A>...<BR/><BR/>Of course, this from a guy who identified with the "I put garlic on my garlic" apron.<BR/><BR/>But I have to wonder if your malaise with restaurant Italian is more an indictment of the restaurants than it is of you. I can't find a decent Italian pasta place out here in the southwest. (Other than Buca, which is a national chain) Whereas back in Chicago, I had plenty of options to choose from; my favorites being Portillo's (Barnelli pasta bowl, actually) and Tuscany.Anonymousnoreply@blogger.com