Barilla Pasta President: Gays Can Eat...

Barilla Pasta President: Gays Can Eat Another Brand

There are 163 comments on the EDGE story from Sep 26, 2013, titled Barilla Pasta President: Gays Can Eat Another Brand. In it, EDGE reports that:

Is the Barilla pasta company about to get Chick-fil-A'd? The Italian food company's president, Guido Barilla, has come under fire after making controversial comments about the LGBT community when he appeared on Italy's La Zanzara radio show Wednesday night, the British newspaper the Independent reports.

Join the discussion below, or Read more at EDGE.

TrueBlood

Chesapeake, OH

#50 Sep 27, 2013
Lilith_stripper wrote:
just glad I don't buy there pasta
Such a shame. They'll suffer such a loss with a freak like you not buying their product. Roflmao

“Together for 24, legal for 5”

Since: Sep 07

Littleton, NH

#51 Sep 27, 2013
RalphB wrote:
<quoted text>
Start out with a jar of almost any of the good quality prepared sauces. Toss in a couple or 3 sliced tomatoes, a can of tomato paste, some seasoning, and then some Italian sausage and a dozen meatballs, browned. Cook in the crock pot 5 or six hours. Stir occasionally. Also ALWAYS grate your own cheese. Don't use that cardboard stuff that comes in a shaker bottle. And, of course, some homemade garlic bread. That's our Sunday dinner about once a month. Yummy, yum.
Roughly chop 3 pounds of onions and place in a oven-proof pot (iron skillet) at 375 for an hour, stirring two or three times. When the liquid evaporates, partially cover the pot and continue cooking, stirring more frequently as they cook. Continue about an hour until the onions turn brown and sticky and the caramel begins to blacken the bottom of the pot.(Do not let the caramel burn, especially in the corners of the pan.

Meanwhile, line sheet cake pans with foil. Core and halve ten pounds of tomatoes. Place tomatoes skin-side-up on sheets and roast for half an hour. Skin should pucker and begin to blacken. Let cool.

Half several sweet and hot peppers, according to your own taste. Roast on baking sheet until skin begins to turn black.

Cut the top off a head of garlic (two if small or if you just like garlic), drizzle with olive oil, wrap in foil, and roast until medium brown and quite soft.

Squeeze the tomatoes out of the skins into a strainer over a bowl to catch the liquid. Also save any liquid from the pans the tomatoes were roasted in.

Skin the peppers and dice.

Mix the tomatoes and peppers with the onions. Remove the garlic from the head and smash with the side of a knife. Mix into the pot. Add some tomato water if it's too thick. Add salt and basil to taste.

Sauce will have a wonderful sweet roasted fresh flavor.

The remaining tomato water makes a wonderful "bloodless Mary." Just add Tabasco, Worcestershire, pepper, salt, onion powder, gin and a stalk of celery.
Rainbow Kid

Alpharetta, GA

#52 Sep 27, 2013
LOL! Psychotic Homophobes have no brains whatsoever!
.
When Barilla's money machine suddenly quit working; he tried to lie his way out of it on Tuesday and again on Thursday; but every time he opens his big mouth he digs his financial grave ten times deeper
.
He needs to resign to salvage the company
.
His company produces 13 different Brands of food and distributes them to 140 nations
.
Barilla operates productions facilities in Ames, Iowa Avon, New York; and Mexico; and controls 25% of the United States market selling 120 shapes and sizes
.
The bigger they are the harder they fall
.
Read those labels Mary; we know what to do

Since: Mar 09

Location hidden

#53 Sep 27, 2013
nhjeff wrote:
<quoted text>
Roughly chop 3 pounds of onions and place in a oven-proof pot (iron skillet) at 375 for an hour, stirring two or three times. When the liquid evaporates, partially cover the pot and continue cooking, stirring more frequently as they cook. Continue about an hour until the onions turn brown and sticky and the caramel begins to blacken the bottom of the pot.(Do not let the caramel burn, especially in the corners of the pan.
Meanwhile, line sheet cake pans with foil. Core and halve ten pounds of tomatoes. Place tomatoes skin-side-up on sheets and roast for half an hour. Skin should pucker and begin to blacken. Let cool.
Half several sweet and hot peppers, according to your own taste. Roast on baking sheet until skin begins to turn black.
Cut the top off a head of garlic (two if small or if you just like garlic), drizzle with olive oil, wrap in foil, and roast until medium brown and quite soft.
Squeeze the tomatoes out of the skins into a strainer over a bowl to catch the liquid. Also save any liquid from the pans the tomatoes were roasted in.
Skin the peppers and dice.
Mix the tomatoes and peppers with the onions. Remove the garlic from the head and smash with the side of a knife. Mix into the pot. Add some tomato water if it's too thick. Add salt and basil to taste.
Sauce will have a wonderful sweet roasted fresh flavor.
The remaining tomato water makes a wonderful "bloodless Mary." Just add Tabasco, Worcestershire, pepper, salt, onion powder, gin and a stalk of celery.
Girlfriend knows how to COOK !
TrueBlood

Chesapeake, OH

#54 Sep 27, 2013
Rainbow Kid wrote:
LOL! Psychotic Homophobes have no brains whatsoever!
.
When Barilla's money machine suddenly quit working; he tried to lie his way out of it on Tuesday and again on Thursday; but every time he opens his big mouth he digs his financial grave ten times deeper
.
He needs to resign to salvage the company
.
His company produces 13 different Brands of food and distributes them to 140 nations
.
Barilla operates productions facilities in Ames, Iowa Avon, New York; and Mexico; and controls 25% of the United States market selling 120 shapes and sizes
.
The bigger they are the harder they fall
.
Read those labels Mary; we know what to do
Damn retarded [email protected] has escaped his padded cell again. Rainbow [email protected], get your nasty queer a:ss back into your cell before they take your crayons away.

Since: Mar 09

Location hidden

#55 Sep 27, 2013
RalphB wrote:
<quoted text>
Start out with a jar of almost any of the good quality prepared sauces. Toss in a couple or 3 sliced tomatoes, a can of tomato paste, some seasoning, and then some Italian sausage and a dozen meatballs, browned. Cook in the crock pot 5 or six hours. Stir occasionally. Also ALWAYS grate your own cheese. Don't use that cardboard stuff that comes in a shaker bottle. And, of course, some homemade garlic bread. That's our Sunday dinner about once a month. Yummy, yum.
Try this as a variant ...

add 1 cup of thick-sliced Crimini mushrooms to the Italian sausage browning with just a touch of crushed bay leaf. About half way through browning, add 1/4 cup of a dry red wine and cover for 1min. Remove cover and finish browning. Some people also like to add 1/2 cup of diced green tomatoes to the browning mix to provide another flavor layer.
Rainbow Kid

Alpharetta, GA

#56 Sep 27, 2013
TrueBlood wrote:
<quoted text>
Damn retarded [email protected] has escaped his padded cell again. Rainbow [email protected], get your nasty queer a:ss back into your cell before they take your crayons away.
NO!
http://thechive.files.wordpress.com/2013/06/w...
ima hoosier

Fortville, IN

#57 Sep 27, 2013
what will paula and martha and rachael use now? i bet you will not see any barilla boxes of pasta sitting on the counter tops...... i will not purchase barilla now. and i never really trusted that old man grinning wearing that chefs hat while peddling that other brand of italia stuff. he leered. guess i will make my own pasta. everyone have a good weekend.
Rainbow Kid

Alpharetta, GA

#59 Sep 27, 2013
Luigi wrote:
I LOVE Barilla pasta!
I love humans
Rainbow Kid

Alpharetta, GA

#61 Sep 27, 2013
Typical Gay Queer wrote:
<quoted text> I prefer to add 2 pounds of feces to my sauce :-)
You shouldn't do that
.
It will cause you to amuse yourself

“Take Topix Back From Trolls”

Since: Dec 08

El Paso, TX

#62 Sep 27, 2013
Curteese wrote:
<quoted text>I live in Palm Springs, the gayest town around and when this gets out, I bet they'll have to dust the Barilla boxes since no one will touch them.
Instead of bottled sauces, you should try what I am up to lately. I have found some fine sauce recipes on line, ones done in a crock pot. You basically toss the stuff in with minimal work, set your crock pot and let it go for several hours and you get the most wonderful Italian mom quality sauces at dinner time!
Here in the USA it's called GRAVY not sauce. At least in some parts of the country where real, old timer Italians live.

“Take Topix Back From Trolls”

Since: Dec 08

El Paso, TX

#63 Sep 27, 2013
snyper wrote:
<quoted text>
Girlfriend knows how to COOK !
Yep he does.

“Together for 24, legal for 5”

Since: Sep 07

Littleton, NH

#64 Sep 27, 2013
TomInElPaso wrote:
<quoted text>
Here in the USA it's called GRAVY not sauce. At least in some parts of the country where real, old timer Italians live.
I've only run across a couple of people who refer to tomato gravy. And I never heard it in Boston's North End. The first time I heard it was from a Jew.

I don't think it's common. But then again, I thought everyone drank pop when I was growing up.

“Luke laughs at hypocrites!”

Since: Sep 10

Palm Springs, California

#66 Sep 28, 2013
TomInElPaso wrote:
<quoted text>
Here in the USA it's called GRAVY not sauce. At least in some parts of the country where real, old timer Italians live.
Really? My dearest friends are Italians from Long Island and every time I went over there they had a big pot simmering, "we're just cooking up some sauce!" They would tell me. I never heard of spaghetti being covered in gravy! I guess you learn something from Topix every day!

Since: Mar 09

Location hidden

#67 Sep 28, 2013
Curteese wrote:
<quoted text>Really? My dearest friends are Italians from Long Island and every time I went over there they had a big pot simmering, "we're just cooking up some sauce!" They would tell me. I never heard of spaghetti being covered in gravy! I guess you learn something from Topix every day!
"Ragu" (Italian) and "ragout" (French) both mean "gravy/sauce", though in English a "gravy" is fat dripping-based, and a "sauce" need not be. Then there's the French "roux" and "sous" ...(sigh)

“Luke laughs at hypocrites!”

Since: Sep 10

Palm Springs, California

#68 Sep 28, 2013
snyper wrote:
<quoted text>
"Ragu" (Italian) and "ragout" (French) both mean "gravy/sauce", though in English a "gravy" is fat dripping-based, and a "sauce" need not be. Then there's the French "roux" and "sous" ...(sigh)
I'm glad we're giving "Guido" Barilla the minimal attention he deserves as this goes onto a cooking forum!

When I think of gravy, I think of artery clogging tasty thick flour and fat laden wonderful goop poured over biscuits or mashed potatoes. I find tomato based sauces for pasta far less fat drenched. Unless you're talking fettuccini alfredo , then it's a whole new game!
Rambeaux

Berwyn, PA

#70 Sep 28, 2013
Gays don't eat pasta, anyway. They eat tube steak.
Rambeaux

Berwyn, PA

#71 Sep 28, 2013
No, not hot dogs. You know what I mean.

“Luke laughs at hypocrites!”

Since: Sep 10

Palm Springs, California

#72 Sep 28, 2013
Oscar wrote:
<quoted text> I wonder if The Golem Died from eating too much artery clogging gravy or if he die from AIDS?
LMFAO
I hear your poor old whore mother often gets semen blockage in her holes, due to too many customers. Why don't you go clean her out with a hose and plunger and toilet brush? Make sure you wear rubber gloves and a face mask.

Why did God take The Golem and leave trailer trash like you running free? I don't understand the universe sometimes.
Wondering

Tyngsboro, MA

#73 Sep 28, 2013
Curteese wrote:
<quoted text>I hear your poor old whore mother
Really? His mother? What has this woman done to you?
I have stepped in better than you in a petting zoo.

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