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Hank Rogers[_2_]

Terry Coombs wrote:
> On 8/7/2018 7:03 PM, Hank Rogers wrote:
>> Terry Coombs wrote:
>>> On 8/7/2018 5:05 PM, wrote:
>>>> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
>>>> wrote:
>>>>
>>>>> Of spaghetti sauce on the shelf , that is . Next year I'm
>>>>> planting a
>>>>> lot more Roma tomatoes , the others just have too much juice , take a
>>>>> long time to simmer down . Not that that's a bad thing , I'd be
>>>>> cooking
>>>>> it that long anyway , but I'm ending up losing around 15% of the
>>>>> volume
>>>>> to simmering out the excess water . I started with 5+ quarts , we had
>>>>> some for dinner , and there was exactly 4 quarts left . This is a
>>>>> first
>>>>> for us , we've usually just canned fruit and tomatoes and a few
>>>>> veggies .
>>>> It doesn't pay to make tomato swauce from home growns,
>>>
>>> Bullshit
>>>
>>>> they contain
>>>> way too much water,
>>> I agree they have more than the optimum .
>>>
>>>> by the time you cook off the water you'll have
>>>> caramelized sauce, not very tomatoey flavored.
>>>
>>> Bullshit , that sauce simmered WAY WAY below the caramelization temp
>>> - it got hotter in the canner at 240° than it ever got in the pot
>>> simmering .
>>>> The commercial sauce
>>>> method is to warm the pureed romas in huge towers and the water is
>>>> removed by creating a vacuum but the tomatoes aren't heated nearly
>>>> enough to caramelize.
>>>
>>> I don't know anything about commercial processes . You learn that in
>>> The Navy ?
>>
>> Popeye used giant steam jacketed kettles in the navy. They were so big
>> that Popeye had to use binoculars to check the latches on top.
>>
>>
>>
>>
> He must have been on an aircraft carrier .

Yes, nuclear aircraft carrier which could also go submarine when needed.

Once when the reactor had to be shut down, Popeye paddled it across the
Pacific, averaging 20 Knots. He went through the entire ship's stock of
canned spinach.