Anybody have any good marinara sauce recipes?

"Anthony" > wrote in message
...
> Anybody have any good marinara sauce recipes?

I never use a formal recipe

I saute a lot of chopped garlic in olive oil and then add my peeled, seeded
and crushed or diced plum tomatoes, then cook it down with some herbs like
basil and thyme and sometimes parsely. Finish with salt to taste. It's
meant to be a quick and very fresh sauce. Goes incredibly well with fish.

Paul

Paul M. Cook wrote:

> I never use a formal recipe

Same here

> I saute a lot of chopped garlic in olive oil and then add my peeled,
> seeded and crushed or diced plum tomatoes, then cook it down with
> some herbs like basil and thyme and sometimes parsely. Finish with
> salt to taste. It's meant to be a quick and very fresh sauce. Goes
> incredibly well with fish.

Or garlic or onion, but sometimes I use both together.
Basil and arsley: adding them near the end is the usual way to use them, but
sometimes I add parsley at the start of the recipe to abtain a very
different taste, and smell too.
Thinking of it, I usually add parsley soon when I am making a hot sauce with
much garlic.

Anthony > wrote:
> Anybody have any good marinara sauce recipes?

Depends on what country you're writing from? Here in Australia, we call marinara
sauce a tomato sauce with lots of seafood added. I was very surprised when I
noticed that Americans refer to a tomato sauce as Marinara. I don't speak
Italian, but it makes sense to me that "Marinara" would have something to do with
marine. As a matter of fact, I just Googled, sea=mare


--
Judy -- some quotes perceptive, some pedestrian, none mine :-)

The only reason I would take up jogging is so I could hear heavy
breathing again. - (Erma Bombeck)

On Wed, 29 Apr 2009 13:10:56 -0500, "Anthony" > wrote:

>Anybody have any good marinara sauce recipes?




* Exported from MasterCook *

CHUNKY MARINARA SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fat Low

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Diced red onion
1 c Diced celery
1 c Diced zucchini
1 c Diced mushrooms
4 c Peeled, diced tomatos (about
8 Medium)
1 c Tomato juice
2 tb Tomato paste
2 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 t Minced garlic

Dice onion, celery, zucchini, and mushrooms into 1/2" chunks. Saute
in
basalmic vinegar, about 5 minutes. Add tomatos; blend in tomato
juice,
tomato paste, herbs, and garlic. Simmer for 20 minutes, or until
sauce is reduced by 1/3. Serve over pasta.




- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 345 Calories;
2g Fat (4.7% calories from fat); 15g Protein; 81g Carbohydrate;
19g Dietary Fiber; 0mg Cholesterol; 3061mg Sodium.
Exchanges: 15 Vegetable.



* Exported from MasterCook *

Southwestern Marinara Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 strips lean bacon -- chopped
2 medium onions -- finely diced
3 cloves garlic -- minced
1 medium zucchini -- diced
1 28-ounce can peeled tomatoes
1 cup fresh corn kernels
OR
1 cup frozen corn kernels
1 12-ounce jar salsa

Prepare pasta according to package directions; drain.

Cook bacon in a medium, non-reactive (non-aluminum) saucepan
over medium-high heat until it has browned lightly.
Pour off any excess fat. Add onions, garlic and zucchini and
sauté over medium heat until soft, about 8 minutes.
Add tomatoes and break up with a fork. Add corn and salsa.
Bring to a simmer and cook slowly for 20 minutes, stirring
occasionally.
Toss sauce with cooked pasta and serve.

"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 104 Calories;
2g Fat (16.8% calories from fat); 5g Protein; 20g Carbohydrate;
4g Dietary Fiber; 3mg Cholesterol; 496mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat.





* Exported from MasterCook *

Marinara Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound onion -- chopped
8 cloves garlic -- minced
3/4 cup olive oil
20 pounds plum tomatoes (2 1/2 gal) -- canned, undrained
3 ounces chopped fresh parsley
3 tablespoons dried basil -- crumbled
2 tablespoons salt
1 1/2 teaspoons black pepper

Sauté onion and garlic in oil until tender and golden in color.

Add tomatoes to onion-garlic mixture. Break tomatoes into small
pieces.

Stir in seasonings. Cover and simmer for 2 hours, stirring
occasionally. Cook until sauce reaches desired consistency.

Yield: "2 gallons"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 3431 Calories;
191g Fat (45.1% calories from fat); 80g Protein;
441g Carbohydrate; 108g Dietary Fiber; 0mg Cholesterol;
13604mg Sodium. Exchanges: 1/2 Grain(Starch); 82 Vegetable; 32 1/2
Fat.

Vilco wrote on Wed, 29 Apr 2009 21:39:30 +0200:

>> I never use a formal recipe

> Same here

>> I saute a lot of chopped garlic in olive oil and then add my
>> peeled, seeded and crushed or diced plum tomatoes, then cook
>> it down with some herbs like basil and thyme and sometimes
>> parsely. Finish with salt to taste. It's meant to be a
>> quick and very fresh sauce. Goes incredibly well with fish.

My own recipe for marinara sauce is similar but I'll just add my notes,
that in addition to parsely, I think these are good (IMHO, necessary)
but to each their own!


For six servings.:

1 tsp thyme,

Few leaves of basil,

1 tsp or much more oregano,

½ cup chopped onion,

1 tab vinegar


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Apr 29, 11:10*am, "Anthony" > wrote:
> Anybody have any good marinara sauce recipes?

Keep it simple, with tomatoes, a bit of aromatics, some herbs.
Tomatoes can be canned if good fresh ones are unavailable. Aromatics
can be garlic or onion or shallot or celery or carrot or bell pepper,
or a combination, but not a large quantity of any, relative to the
tomatoes. Herbs can include basil, oregano, parsley, thyme. All this
is variable to your taste. The best single tip is, when you make a
fresh tomato sauce cook the tomatoes for either less than 20 minutes
or more than 3 hours. A marinara is meant to be simple so I always
opt for fewer ingredients and the shorter time. -aem

On Wed, 29 Apr 2009 21:39:30 +0200, "Vilco" >
shouted from the highest rooftop:

>Paul M. Cook wrote:
>
>> I never use a formal recipe
>
>Same here
>
>> I saute a lot of chopped garlic in olive oil and then add my peeled,
>> seeded and crushed or diced plum tomatoes, then cook it down with
>> some herbs like basil and thyme and sometimes parsely. Finish with
>> salt to taste. It's meant to be a quick and very fresh sauce. Goes
>> incredibly well with fish.
>
>Or garlic or onion, but sometimes I use both together.
>Basil and arsley: adding them near the end is the usual way to use them, but
>sometimes I add parsley at the start of the recipe to abtain a very
>different taste, and smell too.
>Thinking of it, I usually add parsley soon when I am making a hot sauce with
>much garlic.

Before I add the chopped onion (followed by the garlic), I heat the
olive oil and throw in a few fresh bay leaves taken from the little
tree that grows in a big pot on the deck outside our bedroom.

Then I use a wooden spatula to crush the flavour of the leaves into
the heated oil. Then I remove the leaves and turf in the oniion and
then the garlic.

But if I want to add some heat (picante) I first add a few pinches of
chili powder to the hot oil and stir in in with the wooden spatula
before adding the onion.

I also use fresh celery leaves instead of parsley.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 30 Apr 2009 05:48:39 +1000, "Judy" > wrote:

>Anthony > wrote:
>> Anybody have any good marinara sauce recipes?
>
>Depends on what country you're writing from? Here in Australia, we call marinara
>sauce a tomato sauce with lots of seafood added. I was very surprised when I
>noticed that Americans refer to a tomato sauce as Marinara. I don't speak
>Italian, but it makes sense to me that "Marinara" would have something to do with
>marine. As a matter of fact, I just Googled, sea=mare

I have alot of them just wasn't asked for them just the sauce. Will
post if anyones interested.

On Wed, 29 Apr 2009 23:04:36 -0500, shouted from the
highest rooftop:

>On Thu, 30 Apr 2009 05:48:39 +1000, "Judy" > wrote:
>
>>Anthony > wrote:
>>> Anybody have any good marinara sauce recipes?
>>
>>Depends on what country you're writing from? Here in Australia, we call marinara
>>sauce a tomato sauce with lots of seafood added. I was very surprised when I
>>noticed that Americans refer to a tomato sauce as Marinara. I don't speak
>>Italian, but it makes sense to me that "Marinara" would have something to do with
>>marine. As a matter of fact, I just Googled, sea=mare
>
>I have alot of them just wasn't asked for them just the sauce. Will
>post if anyones interested.

Always interested in salsa recipes.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 30 Apr 2009 05:48:39 +1000, "Judy" > shouted
from the highest rooftop:

>Anthony > wrote:
>> Anybody have any good marinara sauce recipes?
>
>Depends on what country you're writing from? Here in Australia, we call marinara
>sauce a tomato sauce with lots of seafood added. I was very surprised when I
>noticed that Americans refer to a tomato sauce as Marinara. I don't speak
>Italian, but it makes sense to me that "Marinara" would have something to do with
>marine. As a matter of fact, I just Googled, sea=mare

"Marinara" or "Salsa Marinara" is the name of the salsa or sauce that
can be eaten on pasta either with or without seafood.

"Seafood Marinara" is seafood in Marinara sauce.

What seafood you use is up to you and I'll just be using clam meat in
the one I'm making for six on Monday with garlic bread and a green
salad. But sometimes I use both clams and mussels, and others I add
prawns to the shellfish. And a friend goes crazy and serves hers with
clams, mussels, prawns, calamari and chunks of fish. I might try doing
that next time. It's very filling and tastes wonderful.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 30 Apr 2009 16:54:50 +1200, bob >
shouted from the highest rooftop:

>On Thu, 30 Apr 2009 05:48:39 +1000, "Judy" > shouted
>from the highest rooftop:
>
>>Anthony > wrote:
>>> Anybody have any good marinara sauce recipes?
>>
>>Depends on what country you're writing from? Here in Australia, we call marinara
>>sauce a tomato sauce with lots of seafood added. I was very surprised when I
>>noticed that Americans refer to a tomato sauce as Marinara. I don't speak
>>Italian, but it makes sense to me that "Marinara" would have something to do with
>>marine. As a matter of fact, I just Googled, sea=mare
>
>"Marinara" or "Salsa Marinara" is the name of the salsa or sauce that
>can be eaten on pasta either with or without seafood.
>
>"Seafood Marinara" is seafood in Marinara sauce.
>
>What seafood you use is up to you and I'll just be using clam meat in
>the one I'm making for six on Monday with garlic bread and a green
>salad. But sometimes I use both clams and mussels, and others I add
>prawns to the shellfish. And a friend goes crazy and serves hers with
>clams, mussels, prawns, calamari and chunks of fish. I might try doing
>that next time. It's very filling and tastes wonderful.

Having said that, "Spaghetti Marinara" is the name used in New Zealand
Italian restaurants for Seafood Marinara ... and I assume it's the
same across the ditch in OZ.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 30 Apr 2009 11:58:34 +1200, bob >
wrote:

> Then I remove the leaves and turf in the oniion and then the garlic.

I've never heard the turn "turf in". What does it mean?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 29 Apr 2009 23:10:34 -0700, sf > shouted from
the highest rooftop:

>On Thu, 30 Apr 2009 11:58:34 +1200, bob >
>wrote:
>
>> Then I remove the leaves and turf in the oniion and then the garlic.
>
>I've never heard the turn "turf in". What does it mean?

Chuck in ... toss in ... it's a Kiwi term.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob > wrote:
>
> "Marinara" or "Salsa Marinara" is the name of the salsa or sauce that
> can be eaten on pasta either with or without seafood.
>
> "Seafood Marinara" is seafood in Marinara sauce.
>
> What seafood you use is up to you and I'll just be using clam meat in
> the one I'm making for six on Monday with garlic bread and a green
> salad. But sometimes I use both clams and mussels, and others I add
> prawns to the shellfish. And a friend goes crazy and serves hers with
> clams, mussels, prawns, calamari and chunks of fish. I might try doing
> that next time. It's very filling and tastes wonderful.

What I meant was, that in a restaurant (here in Australia) if you order "Pasta
Marinara", you expect to be served seafood as the main ingredient. In good places
it is usually a mixture of lots of shellfish and a bit of fish. Obviously, the
more and better the fish, the more expensive the dish becomes. You would never be
served it without seafood. Here, calling it "Seafood Marinara" is redundant.
--
Judy -- some quotes perceptive, some pedestrian, none mine :-)

At best, life is a spiral and never a pendulum. What has been done
cannot be undone.

bob > wrote:
>>
>> What seafood you use is up to you and I'll just be using clam meat in
>> the one I'm making for six on Monday with garlic bread and a green
>> salad. But sometimes I use both clams and mussels, and others I add
>> prawns to the shellfish. And a friend goes crazy and serves hers with
>> clams, mussels, prawns, calamari and chunks of fish. I might try
>> doing that next time. It's very filling and tastes wonderful.
>
> Having said that, "Spaghetti Marinara" is the name used in New Zealand
> Italian restaurants for Seafood Marinara ... and I assume it's the
> same across the ditch in OZ.

Hehe, must learn to finish reading the thread before jumping in with an answer,
:-) The way I understand is that in the US, seafood has nothing to do with it.

--
Judy -- some quotes perceptive, some pedestrian, none mine :-)

Charm is a glow within a woman that casts a most becoming light on
others. -- (John Mason Brown)

On Thu, 30 Apr 2009 16:41:22 +1200, bob >
wrote:

>salsa recipes

OK give me an hour

In article >, "Judy" >
wrote:

> Anthony > wrote:
> > Anybody have any good marinara sauce recipes?
>
> Depends on what country you're writing from? Here in Australia, we call
> marinara
> sauce a tomato sauce with lots of seafood added. I was very surprised when I
> noticed that Americans refer to a tomato sauce as Marinara. I don't speak
> Italian, but it makes sense to me that "Marinara" would have something to do
> with
> marine. As a matter of fact, I just Googled, sea=mare

Interesting. As far as I've seen in the US, marinara sauce only has
seafood if it is specified. Just plain marinara sauce would not be
expected to have any meat at all in it. However, according to my
dictionary, we are both right:

marinara

noun [usu. as adj. ]

(in Italian cooking) a sauce made from tomatoes, onions, and herbs,
served esp. with pasta.

ORIGIN from the Italian phrase alla marinara 'sailor-style.'

--
Dan Abel
Petaluma, California USA

Dan wrote on Thu, 30 Apr 2009 10:00:25 -0700:

>> Anthony > wrote:
> >> Anybody have any good marinara sauce recipes?
>>
>> Depends on what country you're writing from? Here in
>> Australia, we call marinara sauce a tomato sauce with lots of
>> seafood added. I was very surprised when I noticed that
>> Americans refer to a tomato sauce as Marinara. I don't speak
>> Italian, but it makes sense to me that "Marinara" would have
>> something to do with marine. As a matter of fact, I just
>> Googled, sea=mare

> Interesting. As far as I've seen in the US, marinara sauce
> only has seafood if it is specified. Just plain marinara
> sauce would not be expected to have any meat at all in it.
> However, according to my dictionary, we are both right:

> ORIGIN from the Italian phrase alla marinara 'sailor-style.'

"Bugialli on Pasta" (Giuliano Bugialli; 1988, New York, Simon and
Schuster.) agrees. In Italy "Marinara" is simply tomatoes and garlic
cooked in oil. Supposedly, fishermen made the sauce when they needed
something quick and easy. More likely, their ladies put it together when
the hungry guys came home after their normal wasted day but the essence
of the thing is that it is quick! I think it tastes best if the cooking
is not protracted and it can be served plain, with grilled chicken or
seafood (if available).




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Vilco" > wrote in message
. ..
> Paul M. Cook wrote:
>
>> I never use a formal recipe
>
> Same here
>
>> I saute a lot of chopped garlic in olive oil and then add my peeled,
>> seeded and crushed or diced plum tomatoes, then cook it down with
>> some herbs like basil and thyme and sometimes parsely. Finish with
>> salt to taste. It's meant to be a quick and very fresh sauce. Goes
>> incredibly well with fish.
>
> Or garlic or onion, but sometimes I use both together.
> Basil and arsley: adding them near the end is the usual way to use them,
> but
> sometimes I add parsley at the start of the recipe to abtain a very
> different taste, and smell too.
> Thinking of it, I usually add parsley soon when I am making a hot sauce
> with
> much garlic.


Parsley is a very underestimated and powerful herb.

IMHO you can not make decent Chicken soup, broth without it

Dimitri

Bubba > wrote:

> "Anthony" > wrote
> > Anybody have any good marijuana sauce recipes?
> >
> Alice B. Toklas just might. She makes a mean brownie.

It is a myth. There is no brownie of any kind in her cookbook, but
there is a recipe for haschich (sic) fudge attributed to Brian Gysen.

Victor

Judy > wrote:

Please set your word wrap at 72 characters or thereabouts. Thank you.

> What I meant was, that in a restaurant (here in Australia) if you order
> "Pasta Marinara", you expect to be served seafood as the main ingredient.
> In good places it is usually a mixture of lots of shellfish and a bit of
> fish. Obviously, the more and better the fish, the more expensive the
> dish becomes. You would never be served it without seafood. Here,
> calling it "Seafood Marinara" is redundant.

Last posted a bit over a month ago:

A vegetarian "marinara sauce" is a purely American phenomenon derived
directly from the topping of pizza marinara, namely tomatoes, oregano
and garlic (needless to say, the topping is not a sauce). There is no
such thing as "salsa marinara" in Italy. There are numerous unrelated
"alla marinara" preparations - not always, or even frequently - sauces,
many of them involving some kind of fish, seafood, or fish broth or
stock, and often some tomato sauce and herbs. You will have trouble
finding any "salsa marinara" recipes in any cookbooks written by
Italians for Italians in Italian. If you do a Web search for
occurrences of "salsa marinara" in Italian language on ".it" or other
Italian Web sites, you will find preciously few, like maybe a dozen or
so, and some will mention fish stock in the context.

For example, Il Ricettario (The Recipe Book) compiled by the Accademia
Italiana della Cucina and containing 2,000 recipes lists three "alla
marinara" recipes: Risotta alla marinara (Sicilia) with assorted
seafood, tomato sauce and cheese among other ingredients; Tonno alla
marinara (Sicilia) with tunny fish and no pasta involved; and Guazzetto
alla marinara (Abruzzo) with assorted fish and no pasta involved. You
can look it up at
<http://www.accademiaitalianacucina.it/inglese/indricette.html>.

In Italy, concoctions which may resemble the American "marinara" are
called "al pomodoro" or "alla pomarola", or, in and around Naples, "alla
pummarola" or specifically "vermicielli co le pommadoro" in the local
dialect. Dishes containing pizza marinara-like ingredients can also be
called "alla pizzaiola."

Here is a simple preparation popular in the Po Valley, with the sauce
prepared with butter, not oil. The recipe is adapted from _Aus Italiens
Küchen_ by Marianne Kaltenbach and Virginia Cerabolini (who is from
Pavia).

Pasta (for example penne or rigatoni) al pomodoro col burro
serves 4

100 g (3,5 oz) butter
1/2 onion, finely chopped
2 bay leaves
1 tin/can (800 g; 28 oz) peeled pelati (peeled Italian tomatoes)
salt
500 g (17.5 oz) pasta (rigatoni or penne)
fresh ground black pepper to taste

Melt half of the butter in a saucepan over heat. Remove from heat, add
the onions and the bay leaves and mix well. Add the tomatoes and reduce
a bit over high heat. Put the rest of the butter in a deep, pre-warmed
bowl and add the pasta, which have been meanwhile cooked al dente and
drained. Add half of the sauce and half of the cheese and mix well.
Put the rest of the sauce on top. Put the rest of the cheese and the
pepper mill on the table for people to serve themselves.

Victor

Dimitri wrote:

> Parsley is a very underestimated and powerful herb.
>
> IMHO you can not make decent Chicken soup, broth without it
>
> Dimitri

I grew up eating copious (by American standards) amounts of parsley. all
sorts of salads, vegetables, sauces, soups....I love it!
What is it Leila (The Tabbouleh Princess) used to say? Tabbouleh is a
*green salad* not a brown one? (paraphrased, I'm sure, lol)

"Anthony" > wrote in message
...
> Anybody have any good marijuana sauce recipes?
>
Alice B. Toklas just might. She makes a mean brownie.

On Thu, 30 Apr 2009 15:01:23 -0700, "Dimitri" >
wrote:

>
>"Vilco" > wrote in message
...
>> Paul M. Cook wrote:
>>
>>> I never use a formal recipe
>>
>> Same here
>>
>>> I saute a lot of chopped garlic in olive oil and then add my peeled,
>>> seeded and crushed or diced plum tomatoes, then cook it down with
>>> some herbs like basil and thyme and sometimes parsely. Finish with
>>> salt to taste. It's meant to be a quick and very fresh sauce. Goes
>>> incredibly well with fish.
>>
>> Or garlic or onion, but sometimes I use both together.
>> Basil and arsley: adding them near the end is the usual way to use them,
>> but
>> sometimes I add parsley at the start of the recipe to abtain a very
>> different taste, and smell too.
>> Thinking of it, I usually add parsley soon when I am making a hot sauce
>> with
>> much garlic.
>
>
>Parsley is a very underestimated and powerful herb.
>
>IMHO you can not make decent Chicken soup, broth without it
>
>Dimitri


True, just made a big pot of Turkey soup this afternoon and parsley
was a big part of what went into it spice wise.

On Fri, 1 May 2009 00:29:01 +0200, (Victor Sack)
shouted from the highest rooftop:

>Judy > wrote:
>
>Please set your word wrap at 72 characters or thereabouts. Thank you.
>
>> What I meant was, that in a restaurant (here in Australia) if you order
>> "Pasta Marinara", you expect to be served seafood as the main ingredient.
>> In good places it is usually a mixture of lots of shellfish and a bit of
>> fish. Obviously, the more and better the fish, the more expensive the
>> dish becomes. You would never be served it without seafood. Here,
>> calling it "Seafood Marinara" is redundant.
>
>Last posted a bit over a month ago:
>
>A vegetarian "marinara sauce" is a purely American phenomenon

This is one of the reasons I love this group. I learn something new
every day.

All I need now is several months or years in Italy ... eating my way
from one end to the other.


--

Forget the AMEX. Don't leave home without your appetite.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surf
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 30 Apr 2009 18:35:59 +1200, bob >
wrote:

>On Wed, 29 Apr 2009 23:10:34 -0700, sf > shouted from
>the highest rooftop:
>
>>On Thu, 30 Apr 2009 11:58:34 +1200, bob >
>>wrote:
>>
>>> Then I remove the leaves and turf in the onion and then the garlic.
>>
>>I've never heard the term "turf in". What does it mean?
>
>Chuck in ... toss in ... it's a Kiwi term.

You guys might speak English, but it's still a foreign language to me!
LOL - Thanks for the translation.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 30 Apr 2009 15:01:23 -0700, "Dimitri" >
wrote:

>
>"Vilco" > wrote in message
...

>> sometimes I add parsley at the start of the recipe to abtain a very
>> different taste, and smell too.
>> Thinking of it, I usually add parsley soon when I am making a hot sauce
>> with
>> much garlic.
>
>Parsley is a very underestimated and powerful herb.
>
>IMHO you can not make decent Chicken soup, broth without it
>
HUH??? I certainly can.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 30 Apr 2009 22:15:05 -0700, sf > shouted from
the highest rooftop:

>On Thu, 30 Apr 2009 18:35:59 +1200, bob >
>wrote:
>
>>On Wed, 29 Apr 2009 23:10:34 -0700, sf > shouted from
>>the highest rooftop:
>>
>>>On Thu, 30 Apr 2009 11:58:34 +1200, bob >
>>>wrote:
>>>
>>>> Then I remove the leaves and turf in the onion and then the garlic.
>>>
>>>I've never heard the term "turf in". What does it mean?
>>
>>Chuck in ... toss in ... it's a Kiwi term.
>
>You guys might speak English, but it's still a foreign language to me!
>LOL - Thanks for the translation.

Sweet ...

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 30 Apr 2009 10:00:25 -0700, Dan Abel wrote:

> In article >, "Judy" >
> wrote:
>
>> Anthony > wrote:
>>> Anybody have any good marinara sauce recipes?
>>
>> Depends on what country you're writing from? Here in Australia, we call
>> marinara
>> sauce a tomato sauce with lots of seafood added. I was very surprised when I
>> noticed that Americans refer to a tomato sauce as Marinara. I don't speak
>> Italian, but it makes sense to me that "Marinara" would have something to do
>> with
>> marine. As a matter of fact, I just Googled, sea=mare
>
> Interesting. As far as I've seen in the US, marinara sauce only has
> seafood if it is specified. Just plain marinara sauce would not be
> expected to have any meat at all in it. However, according to my
> dictionary, we are both right:
>
> marinara
>
> noun [usu. as adj. ]
>
> (in Italian cooking) a sauce made from tomatoes, onions, and herbs,
> served esp. with pasta.
>
> ORIGIN from the Italian phrase alla marinara 'sailor-style.'

that's my understanding as well - that it was a method sailors (or their
wives) cooked what was at hand, which of course was often seafood.

similarly to the way that you wouldn't expect pasta *puttanesca* to contain
meat from whores.

your pal,
blake

On Thu, 30 Apr 2009 22:16:37 -0700, sf wrote:

> On Thu, 30 Apr 2009 15:01:23 -0700, "Dimitri" >
> wrote:
>
>>
>>"Vilco" > wrote in message
t...
>
>>> sometimes I add parsley at the start of the recipe to abtain a very
>>> different taste, and smell too.
>>> Thinking of it, I usually add parsley soon when I am making a hot sauce
>>> with
>>> much garlic.
>>
>>Parsley is a very underestimated and powerful herb.
>>
>>IMHO you can not make decent Chicken soup, broth without it
>>
> HUH??? I certainly can.

but can you make parsley soup without chicken?

your pal,
blake