I remember HE AND SHE fondly, which also starred Jack Cassidy, one of my favourite actors...very funny.
One of the bits I remember was a guy named O'Brien or something being introduced to a guy whose last name was Mouse. The exchange went something like this:
Mouse: O'Brien, that's an Irish name, isn't it?
O'Brien: Mouse, that's a Disney name, isn't it?
It actually got a brief revival a few years back, I believe on Nickalodeon.
My absolute favourite pasta recipe would have to be for a four-way of Cincinnati Chili. Cincinnati Chili is a thing of joy unto itself and can only be found in Cincinnati and environs. It is a Greek concoction and is delicious. It's often poured over a smallish hot dog and sprinkled with onions and topped with a towering pile of grated cheese ( a mild cheddar). This is called a Coney Island.
A Four-way is Cincinnati Chili pour over spaghetti with onions and, again, masses of cheese. Culinary heaven and heart-burn.
There are other variations of this concoction.
A two-way is just chili and spaghetti.
A three-way is chili, cheese, and spaghetti.
A five-way is chili, cheese, onions, spaghetti, with kidney beans in the chili.
But I must caution! True Cincy chili does not have beans in it! Actually, as far as I'm concerned. Any true chili should not have beans in it!
There are many variations on the actual recipe itself, but all still have that very distinct taste. Denizens of Cincinnati and Northern Kentucky all have their favourite chili parlors where this is produced. Some think Empress chili is the best, some think Skyline, some think Gold Star (both Gold Star and Skyline are chains...I prefer Gold Star...just because there seem to be more of them readily accessible, but there's not that much difference really), but the very best for my money is Dixie Chili in Newport, Kentucky, just across the Ohio from Cincy. Great Coneys and 4-ways.
There was for a brief time about a year and two ago, an actual Cincy chili parlor out in Van Nuys, CA. It was very good, made by a cook who grew up in Cincy and had worked for Skyline. He was a great cook, but a lousy businessman. Unfortunately, despite a very devoted but small clientele of mostly former Ohioans, he couldn't stay afloat.
Here's a recipe I've got for it:
2 to 2 and half lbs. of beef
1tsb. olive oil
1 and half tsp. ground cinnamon
2tsp. ground cumin
3tbsp. chili powder
one half tsp. crushed red pepper
1tsp. ground allspice
1tbsp. salt
1 medium onion chopped
4 garlic cloves, crushed
1 12oz. can tomato paste
1 15-oz. cans of tomato sauce
4 cups water
2 tbsp. vinegar
2tsp Worchestershire sauce
4 bay leaves
10z. block unsweetened baking chocolate
half tsp. ground cayenne peppers
Add olive oil to a large (4-6) quart pot over medium heat. Add first 10 ingredients. Stir until meat slightly browned. Add remaining ingredients. Bring to boil, then simmer for 1 and half to 2 hours. Stir occasionally. Serves 6-8. Serve with cheese, raw onion, over spaghetti or hot dogs (this recipe is a hybrid of several local versions)
As I say, these recipes vary from person to person. One can also buy cans or fixings from the various restaurants in Cincy. I brought a half dozen home from my last trip. Some say it's the chocolate and the cinnamon that give it its distinction. I don't know, but it sure is good stuff! Yum!
