oxydolfan1
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Bensonhurst and Dyker Heights in Brooklyn, and South Philly.
Spaghetti sauce
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hoover1060
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Red Pack tomaters!
Hey Shane,
I did some looking online, mainly because the Red pack brand didn't ring a bell with me. From what I gather the Red Pack brand is part of the "Red Gold" family?
Thats the brand of diced tomatoes I always buy, as they are available at the two Grocery stores I shop at most often(a small local store called the "Pik Kwik" and the Jewel-Osco in Schaumburg.
I'll be looking more closely at Jewel next time I am there for Red Pack.
No more Contadina for me!
Hey Shane,
I did some looking online, mainly because the Red pack brand didn't ring a bell with me. From what I gather the Red Pack brand is part of the "Red Gold" family?
Thats the brand of diced tomatoes I always buy, as they are available at the two Grocery stores I shop at most often(a small local store called the "Pik Kwik" and the Jewel-Osco in Schaumburg.
I'll be looking more closely at Jewel next time I am there for Red Pack.
No more Contadina for me!
~sudsshane
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- Jan 14, 2007
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Yes Jeff..RedPack is part of the RedGold family. I promise once you try them there is no going back to other canned tomatoes.
Have fun!
Have fun!
vivalalavatrice
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Eccomi! Ve la do io la vera ricetta degli spaghetti al sugo
OH MY GOD! I'm still smiling...really spechless
)
I couldn't answer to everyone so I'll make "il punto della situazione"
First of all...
Italy could be compared to the States...nothing is the same state-to-state, so in each regions of Italy there will be a different way to do the "spaghetti al sugo"...
I should say in truth that they are tipically from southern Italy anyway, cause in northern people prefer kind of pasta as "tagliatelle" or "rigatoni"...
TOMATE SAUCE
This is very simple to do by yourself, although I know you prefer doing shortly to buy done
1. Peal tomatoes, and you can do it easier throwing them into boiling water so that the peal can get off...
2. Then cut them "a cubetti", it means cut tomateos and make it boil in salted water for at least 15 min.
3. Drop and liquidize them (you can use quitely a blender or a a standmixer) ---> DONE! The tomatoes sauce is done to be used in any receipes
If you prefer to buy it into the supermarket, then Del Monte is good, as well as Cirio or DeRica, Santarosa...
Here specially during September people often in their house do the tomato sauce to be saved in bottle to use it during the following seasons without buy it outside, but I don't absolutely pretend you to do it abroad, it's a ver tipically Italian tradition called "Conserva".
Most of what you have said is good! But let me tell you something that never should be done doing the Sauce:
- NEVER use garlic and onion together! Everything wuold be very hard to "metabolize" One OR the other...CHOICE by flavour you prefer...me garlic!
- NEVER use much than a spoon of oil per person!
- NEVER add meat (whatever you add!), and vegetables! Apart from carrots and lovage that are a must if you put onion, which together do what we call "battuto di verdure"
At the end
PHASES:
1 - SOFFRITTO: This is the starting of everything, if you wrong in this phase you will fail all!
Blend carrots, lovage and onion OR garlic, than everything in a large pan with oil and a bit of water... VERY LOW FIRE! This is the secret, the lowest your fire the better your "soffritto"
2 - The main ingredients: Meat, Vegetables (not together!), olives and gammon ("puttanesca", my favourite!)...as you want your sauce to become add your favourite flavours...If you don't want to add nothing is good the same...step ahead
3 - THE LAST: Tomate sauce! Here if you put only fresh tomatoes scrubbed with a bit of basil is the softest sauce ("basilico & pomodoro fresco")...otherwise keep everything a bitter warmer than soffrito and after maximum 12-13 min the sauce is ready!
IN THE MEANWHILE COOK THE SPAGHETTI!)) I prefer PENNE, but even spaghetti would be good after a day at the office destktop!!
Ah, DeCecco get often overcooked, better AntonioAmato, Barilla, Voiello, Divella...but Barilla is the best seller here and there I think to
Bye, and if someone of you said "In bocca al lupo"... I answer "crepi!")
Good BYE
Diomede
PS: Where you can have the best Italian cuisine better than here!?!?!? COME and try! "Due penne al pomodoro si fanno in quattro e quattro otto!"It would be more difficult to translate in English the incredible amount or receips the italian cuisine have got...but if are interesint in somthine tell me and I'll do it for you!
OH MY GOD! I'm still smiling...really spechless
)I couldn't answer to everyone so I'll make "il punto della situazione"
First of all...
Italy could be compared to the States...nothing is the same state-to-state, so in each regions of Italy there will be a different way to do the "spaghetti al sugo"...
I should say in truth that they are tipically from southern Italy anyway, cause in northern people prefer kind of pasta as "tagliatelle" or "rigatoni"...
TOMATE SAUCE
This is very simple to do by yourself, although I know you prefer doing shortly to buy done
1. Peal tomatoes, and you can do it easier throwing them into boiling water so that the peal can get off...
2. Then cut them "a cubetti", it means cut tomateos and make it boil in salted water for at least 15 min.
3. Drop and liquidize them (you can use quitely a blender or a a standmixer) ---> DONE! The tomatoes sauce is done to be used in any receipes
If you prefer to buy it into the supermarket, then Del Monte is good, as well as Cirio or DeRica, Santarosa...
Here specially during September people often in their house do the tomato sauce to be saved in bottle to use it during the following seasons without buy it outside, but I don't absolutely pretend you to do it abroad, it's a ver tipically Italian tradition called "Conserva".
Most of what you have said is good! But let me tell you something that never should be done doing the Sauce:
- NEVER use garlic and onion together! Everything wuold be very hard to "metabolize" One OR the other...CHOICE by flavour you prefer...me garlic!
- NEVER use much than a spoon of oil per person!
- NEVER add meat (whatever you add!), and vegetables! Apart from carrots and lovage that are a must if you put onion, which together do what we call "battuto di verdure"
At the end
PHASES:
1 - SOFFRITTO: This is the starting of everything, if you wrong in this phase you will fail all!
Blend carrots, lovage and onion OR garlic, than everything in a large pan with oil and a bit of water... VERY LOW FIRE! This is the secret, the lowest your fire the better your "soffritto"
2 - The main ingredients: Meat, Vegetables (not together!), olives and gammon ("puttanesca", my favourite!)...as you want your sauce to become add your favourite flavours...If you don't want to add nothing is good the same...step ahead
3 - THE LAST: Tomate sauce! Here if you put only fresh tomatoes scrubbed with a bit of basil is the softest sauce ("basilico & pomodoro fresco")...otherwise keep everything a bitter warmer than soffrito and after maximum 12-13 min the sauce is ready!
IN THE MEANWHILE COOK THE SPAGHETTI!
)) I prefer PENNE, but even spaghetti would be good after a day at the office destktop!!Ah, DeCecco get often overcooked, better AntonioAmato, Barilla, Voiello, Divella...but Barilla is the best seller here and there I think to
Bye, and if someone of you said "In bocca al lupo"... I answer "crepi!"
)Good BYE
Diomede
PS: Where you can have the best Italian cuisine better than here!?!?!? COME and try! "Due penne al pomodoro si fanno in quattro e quattro otto!"It would be more difficult to translate in English the incredible amount or receips the italian cuisine have got...but if are interesint in somthine tell me and I'll do it for you!
aquarius1984
Well-known member
Thats very interesting about the Pasta brands, I personally alwaya buy De Cecco pasta on recommendation of Hugo Arnold who reckoned it was the best selling pasta in his How to buy the best, cookbook.
and I agree about the Cirio tomatoes, although I tend to buy their passata and Tesco tomatoes which are of course ~Italian tomatoes, much the same as Cirio or Napolina.
anyway, Diomede I love your posts and especially this one, Im reading one of my favourite novels about food The Food Of Love which is probably really cheesy combining Italian guys, American Women, Sex and Food and commotion but I love how certain passages concentrate on food Id never dream of eating in Italy, like you say Italy has many recipes and id rather have a guy like yourself cook for me than attempt it myself.
I may be a chef but to get into the heart of italian cusine I feel is impossible unless you are Italian.
Anyone can produce much of the French stuff I was taught at college, its all a matter of Recipe.
Italian cookery is about the Region.
Nick
and I agree about the Cirio tomatoes, although I tend to buy their passata and Tesco tomatoes which are of course ~Italian tomatoes, much the same as Cirio or Napolina.
anyway, Diomede I love your posts and especially this one, Im reading one of my favourite novels about food The Food Of Love which is probably really cheesy combining Italian guys, American Women, Sex and Food and commotion but I love how certain passages concentrate on food Id never dream of eating in Italy, like you say Italy has many recipes and id rather have a guy like yourself cook for me than attempt it myself.
I may be a chef but to get into the heart of italian cusine I feel is impossible unless you are Italian.
Anyone can produce much of the French stuff I was taught at college, its all a matter of Recipe.
Italian cookery is about the Region.
Nick
There you have it folks:
Diomede - beautiful. I don't worry about overcooking my pasta cause I test it the only right way: I try it! If it tastes almost but not quite al dente, then it's time...
Long as we're on the subject, where did this perversion begin of cooking pasta in only simmering water, and not enough of it anyway?
Then "washing" it under cold water?
Ugh...
Dry pasta should be cooked from start to finish in rapidly boiling water and forget the throwing a piece on the wall nonsense.
Lots of water.
As I tell my German friends, take twice the amount of water you are sure is too much then double it again.
(Barilla is pretty good but too damned expensive in the 'States).
Diomede - beautiful. I don't worry about overcooking my pasta cause I test it the only right way: I try it! If it tastes almost but not quite al dente, then it's time...
Long as we're on the subject, where did this perversion begin of cooking pasta in only simmering water, and not enough of it anyway?
Then "washing" it under cold water?
Ugh...
Dry pasta should be cooked from start to finish in rapidly boiling water and forget the throwing a piece on the wall nonsense.
Lots of water.
As I tell my German friends, take twice the amount of water you are sure is too much then double it again.
(Barilla is pretty good but too damned expensive in the 'States).
maytagbear
Well-known member
Really?
The Barilla pasta in my supermarket is one of the most reasonably priced brands..even less expensive most of the time than Mullers.
It's DeBoles and DeCecco that's expensive for me, and I generally don't get them, but get the Barilla.
Now, a new direction...anyone ever make pesto with parsley? It's quite good, and large quantities of parsley are cheaper to buy than large quantities of basil (which here, in the winter, is sold in little plastic boxes next to the out-of-season imported asparagus...)
Lawrence/Maytagbear
The Barilla pasta in my supermarket is one of the most reasonably priced brands..even less expensive most of the time than Mullers.
It's DeBoles and DeCecco that's expensive for me, and I generally don't get them, but get the Barilla.
Now, a new direction...anyone ever make pesto with parsley? It's quite good, and large quantities of parsley are cheaper to buy than large quantities of basil (which here, in the winter, is sold in little plastic boxes next to the out-of-season imported asparagus...)
Lawrence/Maytagbear
(Barilla is pretty good but too damned expensive in the '
Keven, I have the impression that all everyday things like food or detergents are very expensive in the States.
Even bottled water costs a fortune. Ok store brand Cola was pretty cheap...
My favorite spaghetti sauce is very simple and basic and always turns out delicious. A former coworker who was married to an Italian adviced me to use just a few ingredients and according to his wife the whole secret of a good meat sauce is at least one hour cooking time.
So I use lots of miced meat (beef only), relatively small amounts of tomato paste and onion, olive oil, a pinch of rosemary and most important a good soup cube instead of salt.
Some Red wine and a carrot doesn`t hurt but it tastes good without as well.
Keven, I have the impression that all everyday things like food or detergents are very expensive in the States.
Even bottled water costs a fortune. Ok store brand Cola was pretty cheap...
My favorite spaghetti sauce is very simple and basic and always turns out delicious. A former coworker who was married to an Italian adviced me to use just a few ingredients and according to his wife the whole secret of a good meat sauce is at least one hour cooking time.
So I use lots of miced meat (beef only), relatively small amounts of tomato paste and onion, olive oil, a pinch of rosemary and most important a good soup cube instead of salt.
Some Red wine and a carrot doesn`t hurt but it tastes good without as well.
Stefan,
You are right - good foods in the US are very expensive relative to here. To be honest, except for books (Preisfix!) and energy, everything is much more expensive in the US. Funny how convinced so many Americans are that everything in Europe is expensive...our quality here is much higher and the prices lower. Except for the Scandinavian countries. Whow! Have to rob a bank or two before you go eat there. (Great food tho').
I also add a vegetarian, non-msg soup cube or two instead of salt, tastes better.
As a vegetarian I don't do the meat and can't stand health-food alternatives of any kind. So I do the simplest sauces without meat but with one fresh herb. Parsley or basil.
Red wine with a carrot sounds good, have to try it soon.
Am having dinner with friends from Sicily tomorrow. Don't have to tell you how good that will be.
The further south in Italy you go, the sweeter the pastry and the stronger the coffee.
And the olives and oils from the south...
Lucky me.
You are right - good foods in the US are very expensive relative to here. To be honest, except for books (Preisfix!) and energy, everything is much more expensive in the US. Funny how convinced so many Americans are that everything in Europe is expensive...our quality here is much higher and the prices lower. Except for the Scandinavian countries. Whow! Have to rob a bank or two before you go eat there. (Great food tho').
I also add a vegetarian, non-msg soup cube or two instead of salt, tastes better.
As a vegetarian I don't do the meat and can't stand health-food alternatives of any kind. So I do the simplest sauces without meat but with one fresh herb. Parsley or basil.
Red wine with a carrot sounds good, have to try it soon.
Am having dinner with friends from Sicily tomorrow. Don't have to tell you how good that will be.
The further south in Italy you go, the sweeter the pastry and the stronger the coffee.
And the olives and oils from the south...
Lucky me.
toggleswitch
Well-known member
Bolognese meat- sauce a la Greque.
1.5 pounds (1/2 kilo) ground beef
1 onion
2 cups tomato sauce or puree (16 oz or just under 500ml) or equivalent.
2 cups water.
spices
In a small amount of oil saute a diced onion.
Add meat, sear on high heat. Break up and smash with a fork, nearly constantly. When no longer pink..
add tomato sauce/puree
add water
Add spices, salt, pepper hint of oregano, parsley, moderate to little basil, CINNAMON. (If you are cheating by using a jar-ed sauce omit spices except cinnamon.)
If you want to add a little red wine, reduce water by equivalent amount.
Simmer for about 45 minutes partially uncovered or until water evaporates.
Note: If pure red tomato sauce in any of the above recipes kills your stomach due to the acidity, add two TUMS pills to the pot near the end of cooking time.
[acid + base (alkaline) yields salt + water]. Acid gone & neutralized.
1.5 pounds (1/2 kilo) ground beef
1 onion
2 cups tomato sauce or puree (16 oz or just under 500ml) or equivalent.
2 cups water.
spices
In a small amount of oil saute a diced onion.
Add meat, sear on high heat. Break up and smash with a fork, nearly constantly. When no longer pink..
add tomato sauce/puree
add water
Add spices, salt, pepper hint of oregano, parsley, moderate to little basil, CINNAMON. (If you are cheating by using a jar-ed sauce omit spices except cinnamon.)
If you want to add a little red wine, reduce water by equivalent amount.
Simmer for about 45 minutes partially uncovered or until water evaporates.
Note: If pure red tomato sauce in any of the above recipes kills your stomach due to the acidity, add two TUMS pills to the pot near the end of cooking time.
[acid + base (alkaline) yields salt + water]. Acid gone & neutralized.
58limited
Well-known member
Diomede - Very informative. I especially found interesting your advice on not mixing onion and garlic, which is very commonly done here in the U.S.
One way I've found to easily peel tomatoes is to roast them on the stove over my gas burner: I just hold one in tongs over the flame, turning until the skin cracks and singes, then it peels right off and you get a great roasted flavor.
My parents are coming to Italy for 17 days in March - I wish I could come with them, but I can't afford the trip or the time off from work. I'm going to have them send me a bunch of wine from various regions, as well as olive oil.
One way I've found to easily peel tomatoes is to roast them on the stove over my gas burner: I just hold one in tongs over the flame, turning until the skin cracks and singes, then it peels right off and you get a great roasted flavor.
My parents are coming to Italy for 17 days in March - I wish I could come with them, but I can't afford the trip or the time off from work. I'm going to have them send me a bunch of wine from various regions, as well as olive oil.
~sudsshane
Well-known member
- Joined
- Jan 14, 2007
- Messages
- 1,250
that crock pot simmering yet veg? =)
sudsmaster
Well-known member
I test pasta by biting off a bit. If the center is still uncooked, it will look pale and like flour. When that white core just disappears, it's done. Any more cooking and it will be overcooked.
Never heard of a ban on mixing onions and garlic. IMHO, they go together wonderfully and don't give me any more problem than other foods. Ditto for mixing meat and vegetables - I think they go together quite well, as in many stir-fry dishes. And after all, the Chinese invented pasta. Must be cultural traditions.
I'm intriqued by the quick method for making the tomato sauce, though. Makes a lot of sense. Sauteing the veggies, garlic, onions, etc and then adding the tomato "sauce" to that makes a lot of sense. I've probably been cooking my pasta sauce waaaay too long; there's really no need for it, I suppose.
Never heard of a ban on mixing onions and garlic. IMHO, they go together wonderfully and don't give me any more problem than other foods. Ditto for mixing meat and vegetables - I think they go together quite well, as in many stir-fry dishes. And after all, the Chinese invented pasta
. Must be cultural traditions.I'm intriqued by the quick method for making the tomato sauce, though. Makes a lot of sense. Sauteing the veggies, garlic, onions, etc and then adding the tomato "sauce" to that makes a lot of sense. I've probably been cooking my pasta sauce waaaay too long; there's really no need for it, I suppose.
I have heard that southern Italy had pasta before Marco Polo came back to Italy with it...anyway...i always use onion and garlic also...they have an affinity for each other, and the house smells so good also
onions and garlic...
Dio mio!
Well, ok, maybe, perhaps, just barely. But oh ye gods and little fishes...garlic burns soooo easily and then turns bitter.
And not, please, not, one of those horrid garlic crushers.
I never add garlic until the "hot" cooking is finished, at most a quick spin in hot oil.
Although I do have a cousin who does one hell of a good onion soup with aioli on crispy bread floating on top.
Oh, and for you food snobs out there: The best Italian pizza I ever had was not in Italy, but Chicago.
Dio mio!
Well, ok, maybe, perhaps, just barely. But oh ye gods and little fishes...garlic burns soooo easily and then turns bitter.
And not, please, not, one of those horrid garlic crushers.
I never add garlic until the "hot" cooking is finished, at most a quick spin in hot oil.
Although I do have a cousin who does one hell of a good onion soup with aioli on crispy bread floating on top.
Oh, and for you food snobs out there: The best Italian pizza I ever had was not in Italy, but Chicago.
58limited
Well-known member
Panthera
Interestingly, one of the best pizzas I've had was in Wurzburg, Germany at a bar called Krambuli when I was there in 1991.
I've had several very good pizzas here in Texas at restaurants that use wood fired pizza ovens, so I'm in the process of building one for myself.
As far as garlic burning when sauteing with onoins, I add the garlic a few minutes after I start the onions. This prevents it from burning before the onions are done.
Interestingly, one of the best pizzas I've had was in Wurzburg, Germany at a bar called Krambuli when I was there in 1991.
I've had several very good pizzas here in Texas at restaurants that use wood fired pizza ovens, so I'm in the process of building one for myself.
As far as garlic burning when sauteing with onoins, I add the garlic a few minutes after I start the onions. This prevents it from burning before the onions are done.
David,
There are a few decent pizza joints in Germany, not many. Most are about on the level of Pizza Hut or worse.
But the towns which had lots of American soldiers usually had/have some decent eating. Munich pretty much lost all the good down home cooking by 1989, sadly.
Garlic at the end works, I guess it is just not something I know from the Italian cuisine I grew up with. But, hey - there is more variation and creativity in 50 kilometers of Italy than in the rest of the world combined when it comes to good food.
There are a few decent pizza joints in Germany, not many. Most are about on the level of Pizza Hut or worse.
But the towns which had lots of American soldiers usually had/have some decent eating. Munich pretty much lost all the good down home cooking by 1989, sadly.
Garlic at the end works, I guess it is just not something I know from the Italian cuisine I grew up with. But, hey - there is more variation and creativity in 50 kilometers of Italy than in the rest of the world combined when it comes to good food.
vivalalavatrice
Well-known member
- Joined
- Dec 22, 2005
- Messages
- 1,031
Good...
I said that about onion and garlic as a prompt...generally here they're not mixed together in the same meal... but you have to feel free to do as you flavours are!
To easily and fastly do a Home-made-tomate-sauce, you have to choice a very good quality of tomatoes... the best quality here is called Cirio just as the firm which sell them in the tins (the oval shaped, not the shperic one, and RED!).
1. Peal tomatoes! You cand do it easier using hot water... or a knite only
2. Boil tomatoes "a cubetti", it means cut tomatoes in quarts...
3. After 15 min circa of boiling, liquidize everything, I mean the tomatoes dropped, the boiling water have to be disposed.
DONE! You can use now your tomato sauce for any meal you want such as Ragù (adding meat, carrots, onions...), or save it in bottle... it will good for a week "in frigo"...but a bit of basil would be good either!
No sugar is needed in this case because there won't be any acidity... I'm sure!
Pasta need a lot of water and very few minutes (7-10 min) to be cooked "al dente"! 4-5 litres of water per kilo of pasta...then spaghettis are just the kind of pasta which cook in the shortest time...5 minutes!!!!
Pizza? I ate it so many times than now I hate it... yes here I love pasta and I have it every day, but for me 2 pizzas a month is enouhg!
BYE
Diomede
PS: Guys, if you want some Italian recipes, I'll be glade indeed to give it to you!
I said that about onion and garlic as a prompt...generally here they're not mixed together in the same meal... but you have to feel free to do as you flavours are!
To easily and fastly do a Home-made-tomate-sauce, you have to choice a very good quality of tomatoes... the best quality here is called Cirio just as the firm which sell them in the tins (the oval shaped, not the shperic one, and RED!).
1. Peal tomatoes! You cand do it easier using hot water... or a knite only
2. Boil tomatoes "a cubetti", it means cut tomatoes in quarts...
3. After 15 min circa of boiling, liquidize everything, I mean the tomatoes dropped, the boiling water have to be disposed.
DONE! You can use now your tomato sauce for any meal you want such as Ragù (adding meat, carrots, onions...), or save it in bottle... it will good for a week "in frigo"...but a bit of basil would be good either!
No sugar is needed in this case because there won't be any acidity... I'm sure!
Pasta need a lot of water and very few minutes (7-10 min) to be cooked "al dente"! 4-5 litres of water per kilo of pasta...then spaghettis are just the kind of pasta which cook in the shortest time...5 minutes!!!!
Pizza? I ate it so many times than now I hate it... yes here I love pasta and I have it every day, but for me 2 pizzas a month is enouhg!
BYE
Diomede
PS: Guys, if you want some Italian recipes, I'll be glade indeed to give it to you!
Diomede,
We want!
Definitely!
Please?
We want!
Definitely!
Please?
58limited
Well-known member
Diomede,
Yes, please post some recipes.
Thanks!
Yes, please post some recipes.
Thanks!
sudsmaster
Well-known member
Diomede,
We call those pear shaped tomatoes by their varietal name, "Roma". Or, "sauce tomatoes". I have grown them in my backyard, and they can be very good. I have also used the round ones - grown in back yard also - and aside from being a bit too watery they are also good. But I am cooking them in a sauce, not in oil, so I can boil them down to reduce the liquid.
I hate the aroma of burnt garlic. I used to live upstairs from a couple who habitually burnt garlic in their kitchen. I grew to hate that smell. Usually I chop the garlic with a knife (not difficult) and then add it to vegetables as they steam, with pehaps a serrano hot pepper as well.
Do you ever make a pasta sauce with dried beans?
We call those pear shaped tomatoes by their varietal name, "Roma". Or, "sauce tomatoes". I have grown them in my backyard, and they can be very good. I have also used the round ones - grown in back yard also - and aside from being a bit too watery they are also good. But I am cooking them in a sauce, not in oil, so I can boil them down to reduce the liquid.
I hate the aroma of burnt garlic. I used to live upstairs from a couple who habitually burnt garlic in their kitchen. I grew to hate that smell. Usually I chop the garlic with a knife (not difficult) and then add it to vegetables as they steam, with pehaps a serrano hot pepper as well.
Do you ever make a pasta sauce with dried beans?
vivalalavatrice
Well-known member
- Joined
- Dec 22, 2005
- Messages
- 1,031
Oh..THANKS! )
As soon as I found some spare time to have some interesting receips I'll translate for you... better wuold be to give my "Libro rosso di mamma", a red book where my mother use to collect receips whereever she found them... she's been collecting them since I was born, so it's 23 y.o.!!!
I add some of mine too there, anyway!LOL!
To don't provocate the "stink" of burnt garlic... keep it under view while it's frying, but overall...DON'T USE THE GREEN AIM!Throuw away the very little green line in the earth of the garlic...that's the responsible of "bad breath"...
BYE! And have a nice PASTA!
Diomede
)As soon as I found some spare time to have some interesting receips I'll translate for you... better wuold be to give my "Libro rosso di mamma", a red book where my mother use to collect receips whereever she found them... she's been collecting them since I was born, so it's 23 y.o.!!!
I add some of mine too there, anyway!LOL!
To don't provocate the "stink" of burnt garlic... keep it under view while it's frying, but overall...DON'T USE THE GREEN AIM!Throuw away the very little green line in the earth of the garlic...that's the responsible of "bad breath"...
BYE! And have a nice PASTA!
Diomede
veg-o-matic
Well-known member
The Crock Pot simmered.
I made a batch of Shane's recipe and it was quite delicious, despite the fact that I couldn't find any Red Pack tomatoes other than the puree (which isn't the same as crushed, apparently.) I definitely want to try it again with the "correct" love apples.
Got two quarts in the freezer, too. Like money in the bank.
veg
I made a batch of Shane's recipe and it was quite delicious, despite the fact that I couldn't find any Red Pack tomatoes other than the puree (which isn't the same as crushed, apparently.) I definitely want to try it again with the "correct" love apples.
Got two quarts in the freezer, too. Like money in the bank.
veg
~sudsshane
Well-known member
- Joined
- Jan 14, 2007
- Messages
- 1,250
ahh...Veg~
Glad you liked it!! Not sure where your location is, but you can use RedGold which is the parent company of RedPack. Also, Muir Glen and Pastene canned tomatoes and puree would be acceptable options as well.
Enjoy the sauce!
=)
Glad you liked it!! Not sure where your location is, but you can use RedGold which is the parent company of RedPack. Also, Muir Glen and Pastene canned tomatoes and puree would be acceptable options as well.
Enjoy the sauce!
=)
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