toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
Who cut the cheese?
We are not big on cheese here. May be an acquired taste.
We are not big on cheese here. May be an acquired taste.
My favorite Spaghetti sauce!
- Thread starter whitekingd
- Start date
Help Support :
Steve,
I'm sitting here at my desk - working on a translation - and eating φέτα drizzled with a lovely, dark pungent olive oil friends just brought back from central Greece...
So sorry, I was so busying chewing, I didn't quite hear your comment...what was it, again?
I'm sitting here at my desk - working on a translation - and eating φέτα drizzled with a lovely, dark pungent olive oil friends just brought back from central Greece...
So sorry, I was so busying chewing, I didn't quite hear your comment...what was it, again?
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
What? No kalamata olives?
*LOL* nevermind.
Enjoy.
www.wisegeek.com
*LOL* nevermind.
Enjoy.
What is Kefalotiri?
Kefalotiri is a traditional Greek hard cheese that has a mild, salty flavor. Traditional kefalotiri is made only with sheep or...
not with this olive oil,
Two totally conflicting tastes - this is one of those high acid, super strong, pungent flavored oils.
But heh - I did mention that there is a taverna right down the street whose cook fries wedges of kefalotiri and serves them so hot they singe the paper...and we eat them with kalamata olives and peppers and lots and lots of baby octopus in lemon juice and just lightly sauteed on the open grill?
Two totally conflicting tastes - this is one of those high acid, super strong, pungent flavored oils.
But heh - I did mention that there is a taverna right down the street whose cook fries wedges of kefalotiri and serves them so hot they singe the paper...and we eat them with kalamata olives and peppers and lots and lots of baby octopus in lemon juice and just lightly sauteed on the open grill?
Louis, That is food for the gods.
Thanks!!
))) LOL
Thanks!!
))) LOLrayjay
Well-known member
Here's a repost of my dad's recipe
Hi Jeff. Your dad's sauce looks so delicious.
Question..... What size cans of tomatoes do you use?
Thanks, Ray
Hi Jeff. Your dad's sauce looks so delicious.
Question..... What size cans of tomatoes do you use?
Thanks, Ray
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
I tried my own recipe (HOW DARING! LOL)with pork spare-ribs. I had to use the slow cooker (since I was at work all weekend) and cook it for 8 hours on "low".
The sauce was deicious and the meat fell off the bone.
In this way, I hope to be getting needed cacium. I bumeped into my old parish priest at a Christening and he is hunched over with osteoporosis.
Thanks Bobbins!
The sauce was deicious and the meat fell off the bone.
In this way, I hope to be getting needed cacium. I bumeped into my old parish priest at a Christening and he is hunched over with osteoporosis.
Thanks Bobbins!
Ray, "large" cans = 28 oz.
It's definitely worth the effort. The flavor is incredible, but the sauce is thinner than what most Americans are probably used to. That's why my mom started adding a small (6 oz.) can of tomato paste to the recipe. My dad and her always argued about this addition.
Also, my dad would usually add braggioli to the meatballs and sausage (same procedure, brown them in a cast iron fry pan, finish cooking them in the sauce), but that's another several steps in an already complicated recipe. It's basically pieces of flank steak that's pounded thin, with chopped parsley, garlic, salt and pepper rolled inside, and tied up with baker's string until the sauce is finished cooking.
It's definitely worth the effort. The flavor is incredible, but the sauce is thinner than what most Americans are probably used to. That's why my mom started adding a small (6 oz.) can of tomato paste to the recipe. My dad and her always argued about this addition.
Also, my dad would usually add braggioli to the meatballs and sausage (same procedure, brown them in a cast iron fry pan, finish cooking them in the sauce), but that's another several steps in an already complicated recipe. It's basically pieces of flank steak that's pounded thin, with chopped parsley, garlic, salt and pepper rolled inside, and tied up with baker's string until the sauce is finished cooking.
rayjay
Well-known member
Thanks Jeff! I kind of thought that was the size, but wanted to check before I made. I have a heavy 18QT. All_Clad stainless pot for which I will use thie for. I would guess that this sauce would freeze well also?
THanks for such a nice recipe.
So JEff.....I am guessing that you are Italian?
THanks for such a nice recipe.
So JEff.....I am guessing that you are Italian?
If Jeff isn't,
His tongue is!
What taste that man has!
His tongue is!
What taste that man has!
rayjay
Well-known member
Hi Keven..... In America we would say "Now thats Italian" lol
Now this is the kind of sauce I like to make. It makes a lot and can be frozen in individual containers.
So many people want to take the easy way out, but the taste is not the same. I too at times, use a jar sauce by Barilla which is good if added to chopped meat etc or a lasagne, but nothing beats the taste of a long slow cooked sauce. I am not even Italian, (Polish here), but sure love to eat rally good, cooked from scratch food.
I cook all ethnic foods. I also like German a lot. My favorite is Rouladen, red cabbage with bacon and wine and apples, sauerbraten with home made spaetzle.
Now this is the kind of sauce I like to make. It makes a lot and can be frozen in individual containers.
So many people want to take the easy way out, but the taste is not the same. I too at times, use a jar sauce by Barilla which is good if added to chopped meat etc or a lasagne, but nothing beats the taste of a long slow cooked sauce. I am not even Italian, (Polish here), but sure love to eat rally good, cooked from scratch food.
I cook all ethnic foods. I also like German a lot. My favorite is Rouladen, red cabbage with bacon and wine and apples, sauerbraten with home made spaetzle.
Thanks Keven. I can't take credit for my parents' cooking. Both were Italian and both learned most of their recipes (including this sauce) from their parents. I was fortunate to grow up with diverse and pretty amazing food. My dad's family was well off and their cuisine consisted mainly of seafood (pasta to them was what someone ate when they couldn't afford "real" food), meanwhile my mom's family was dirt poor from the hill towns of Naples (lots of polenta, pasta etc), but they knew how to make the most out of simple ingredients.
rayjay
Well-known member
Hi Jeff. I will let you know how I make out when I make the sauce. My dad grew up during the depression and my grandmother raised chickens, so.....they ate chicken a lot during the week, (Back then this was considered a poor mans food). So when my dad got married, there was no chicken in the house. A lot of beef, pork, veal, and only white meat turkey. Of course, the Polish food, kielbasi, pirogies, etc.
I find that most of the recipes from our grandparents that were passed down throught the family are far better than any found in cookbooks.
I find that most of the recipes from our grandparents that were passed down throught the family are far better than any found in cookbooks.
Jeff,
I know that one - my dad's family was split along similar lines.
There are so many outstanding cuisines in the European kitchen, but nobody - and I do mean nobody, has the range of the Italian kitchen.
Much as I love Greek food, as a vegetarian (eat fish occasionally) I quickly reach limits there.
Much as I love Polish pastries, there is just no room in that culture for vegetarians.
The Serbian "poor folks" kitchen is pretty accommodating and a good Serbian cook can make you fall in love with their culture and cuisine.
But nobody, and I mean nobody does it like the Italians.
Sigh.
My dear friend is back from Italy tomorrow and has invited me over for dinner, courtesy of her mama...can't wait to hie my inexperienced, untraveled and thus limited palate over for the risotto. She does things with porcini that would take your breath away...
I know that one - my dad's family was split along similar lines.
There are so many outstanding cuisines in the European kitchen, but nobody - and I do mean nobody, has the range of the Italian kitchen.
Much as I love Greek food, as a vegetarian (eat fish occasionally) I quickly reach limits there.
Much as I love Polish pastries, there is just no room in that culture for vegetarians.
The Serbian "poor folks" kitchen is pretty accommodating and a good Serbian cook can make you fall in love with their culture and cuisine.
But nobody, and I mean nobody does it like the Italians.
Sigh.
My dear friend is back from Italy tomorrow and has invited me over for dinner, courtesy of her mama...can't wait to hie my inexperienced, untraveled and thus limited palate over for the risotto. She does things with porcini that would take your breath away...
any more contributions?
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
Hey boyz.
What is the equavalent of a 1 cup (8oz) can of tomato sauce?
Only the cheap ones used to add onion and garlic and "spices". Now even the name-brands have this crap in it as well. The manufactures legally can shove a whole bunch of stuff you don't want to eat in the "spice" category.
How much paste or whole tomatoes makes the equivalent of 8oz of sauce?
TYVM
What is the equavalent of a 1 cup (8oz) can of tomato sauce?
Only the cheap ones used to add onion and garlic and "spices". Now even the name-brands have this crap in it as well. The manufactures legally can shove a whole bunch of stuff you don't want to eat in the "spice" category.
How much paste or whole tomatoes makes the equivalent of 8oz of sauce?
TYVM
xraytech
Well-known member
Here is my Great-Aunt Thresa's recipe:
1 piece approx 1 lb beef roast
few pork spare ribs
1 chicken breast or some wings
1 large onion finley minced
4 cloves garlic finley minced
6 quarts home canned tomatoes(this is a must or it dosent taste the same)
4 8 oz cans of Hunts sauce
1 1/2 can tomato paste
bell pepper
carrot
celery
fresh basil
fresh parsley
oregano
bay leaf
brown sugar
white sugar
salt
parmesean cheese
in a large pot add the canned tomatoes, hunts sauce, and tomatoe paste, white sugar, brown sugar, salt, and put on flame.
meanwhile in large heavy skillet slowly cook onions in fat(I prefer bacon drippins)until soft and translucent, add to sauce, then do same with garlic. then season meats with salt and pepper and brown all sides in skillet and add to the sauce. add pepper in 2 halves, carrot, celery, and herbs. simmer for several hours until meat is tender and sauce has thickened some, taste occasionaly and add additional salt as needed. when finished, stir in a hand ful of parmesean cheese.
Aunt Thresa always made this EVERY Sunday for dinner along with her wonderful pies an d bread and either roast beef or fried chicken. She always used the Percitelli#12 noodles, which were like big straws.That is the noodle of preference for me because that is what she always used
1 piece approx 1 lb beef roast
few pork spare ribs
1 chicken breast or some wings
1 large onion finley minced
4 cloves garlic finley minced
6 quarts home canned tomatoes(this is a must or it dosent taste the same)
4 8 oz cans of Hunts sauce
1 1/2 can tomato paste
bell pepper
carrot
celery
fresh basil
fresh parsley
oregano
bay leaf
brown sugar
white sugar
salt
parmesean cheese
in a large pot add the canned tomatoes, hunts sauce, and tomatoe paste, white sugar, brown sugar, salt, and put on flame.
meanwhile in large heavy skillet slowly cook onions in fat(I prefer bacon drippins)until soft and translucent, add to sauce, then do same with garlic. then season meats with salt and pepper and brown all sides in skillet and add to the sauce. add pepper in 2 halves, carrot, celery, and herbs. simmer for several hours until meat is tender and sauce has thickened some, taste occasionaly and add additional salt as needed. when finished, stir in a hand ful of parmesean cheese.
Aunt Thresa always made this EVERY Sunday for dinner along with her wonderful pies an d bread and either roast beef or fried chicken. She always used the Percitelli#12 noodles, which were like big straws.That is the noodle of preference for me because that is what she always used
My sister is so fat.......
how fat is she?...........
thanks for asking.........
My sister is so fat her blood type is RAGU!
she screams at the microwave to hurry up!
she has more chins than a chinese phone book!
she likes recalling the past, her first diamond, her first husband, her first CHIN!...she hasn't seen any of them in years!
while your having seconds she haing 23rds!
her idea of a diet is leaving the cherry off the sundae!
and, she goes thru the drive-thru at McDonalds to get a burger to hold her over till she gets inside!
I asked her what she wanted on her burger?...she said "a hotdog".....lol
god is gonna get me!
how fat is she?...........
thanks for asking.........
My sister is so fat her blood type is RAGU!
she screams at the microwave to hurry up!
she has more chins than a chinese phone book!
she likes recalling the past, her first diamond, her first husband, her first CHIN!...she hasn't seen any of them in years!
while your having seconds she haing 23rds!
her idea of a diet is leaving the cherry off the sundae!
and, she goes thru the drive-thru at McDonalds to get a burger to hold her over till she gets inside!
I asked her what she wanted on her burger?...she said "a hotdog".....lol
god is gonna get me!
Toggles,
I find that 500 grams of crushed vine-ripened tomatoes, 2T red wine, 2T extra-virgin olive oil, and a bouquet of three garlic cloves, a teaspoon of black pepper corns, six leaves of fresh basil all in a stainless steel mesh ball cook down into a generous 12-14oz. of sauce which I can then either further concentrate or use as a basis for my final ragù.
By the by, even Walmart now has Hunt's free of MSG and HFCS, not that MSG bothers me...But yes, since I don't eat meat, I would like to know what's in those cans and bottles, exactly.
Which, of course, is why the producers don't want to tell you....
I find that 500 grams of crushed vine-ripened tomatoes, 2T red wine, 2T extra-virgin olive oil, and a bouquet of three garlic cloves, a teaspoon of black pepper corns, six leaves of fresh basil all in a stainless steel mesh ball cook down into a generous 12-14oz. of sauce which I can then either further concentrate or use as a basis for my final ragù.
By the by, even Walmart now has Hunt's free of MSG and HFCS, not that MSG bothers me...But yes, since I don't eat meat, I would like to know what's in those cans and bottles, exactly.
Which, of course, is why the producers don't want to tell you....
