I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
Prego man myself, I like their traditional sauce and their parmesan and
meatballs. The Ragu Thick and Meaty is also good.

How do Emeril's sauces compare? Are they restaurant quality? I've also
been thinking of trying the Hunts Cheese and Garlic which looks interesting.

Larry

"Larry G" > wrote in message
...
> I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
> Prego man myself, I like their traditional sauce and their parmesan and
> meatballs. The Ragu Thick and Meaty is also good.
>
> How do Emeril's sauces compare? Are they restaurant quality? I've also
> been thinking of trying the Hunts Cheese and Garlic which looks
interesting.
>
> Larry
>
>
Personally, I make my own. The only time I've used any store-bought sauces
is if I'm in a hurry, and even then I add my own touches.

Larry G > wrote:
> I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
> Prego man myself, I like their traditional sauce and their parmesan and
> meatballs. The Ragu Thick and Meaty is also good.

Live life on the edge. Buy a jar and try it for yourself. You're the
best judgee of how Prego compares to Ragu, compares to Emeril's sauce.

L Beck wrote:
> Personally, I make my own. The only time I've used any store-bought
> sauces is if I'm in a hurry, and even then I add my own touches.

It is good to have a jar of store bought sauce on hand for those
occasions when you are lazy or hung over... plus with all those
preservatives you know they have a long shelf life.

--
John Gaughan
http://www.johngaughan.net/

Larry G wrote:
> I'm curious to know of everyone's opinions of Emeril's pasta sauce.
> I'm a Prego man myself, I like their traditional sauce and their
> parmesan and meatballs. The Ragu Thick and Meaty is also good.
>
> How do Emeril's sauces compare? Are they restaurant quality? I've
> also been thinking of trying the Hunts Cheese and Garlic which looks
> interesting.
>
> Larry

Never tried it. I keep a can of Hunts on hand for those times when I'm in a
rush. But in a pinch I'd rather just drizzle a little olive oil over and
sprinkle some herbs on the pasta.

Jill

John Gaughan > wrote in message ...
> L Beck wrote:
> > Personally, I make my own. The only time I've used any store-bought
> > sauces is if I'm in a hurry, and even then I add my own touches.
>
> It is good to have a jar of store bought sauce on hand for those
> occasions when you are lazy or hung over... plus with all those
> preservatives you know they have a long shelf life.

Why do I have a feeling if I asked everyone here if they watched "Frasier"
on television they'd deny it and say they only watched PBS and The Learning
Channel. ;-)

I should have known better than to ask this question in a *cooking*
newsgroup. Instead, I'll ask everyone if they have good pasta sauce recipes
they'd like to share. I don't have a lot of time for the kitchen, but I'm
always willing to experiment.

For example, I notice people add corn starch to their sauces? Is there a
food corn starch? The only corn starch I'm aware of is the Johnson's baby
powder variety. I'm assuming there is some other product. (stupid question
I know, but we must all learn somewhere).

Larry

Larry G wrote:
> John Gaughan > wrote in message ...
>> L Beck wrote:
> Why do I have a feeling if I asked everyone here if they watched
> "Frasier" on television they'd deny it and say they only watched PBS
> and The Learning Channel. ;-)
>
> I should have known better than to ask this question in a *cooking*
> newsgroup. Instead, I'll ask everyone if they have good pasta sauce
> recipes they'd like to share. I don't have a lot of time for the
> kitchen, but I'm always willing to experiment.
>
> For example, I notice people add corn starch to their sauces? Is
> there a food corn starch? The only corn starch I'm aware of is the
> Johnson's baby powder variety. I'm assuming there is some other
> product. (stupid question I know, but we must all learn somewhere).
>
> Larry

(laughing) Don't be intimidated by the purists. I happen to keep a can of
Hunts sauce on my shelf just in case. And, I like "Frasier". I love to
laugh at pretentiousness!

As for the corn starch, you can find a box of Argo brand in the same area as
flour and such at the grocery store. It will last you about 10 years! A
slurry (cornstarch & water) helps thicken the sauce. Another (but
expensive) additive to thicken sauces is Arrowroot.

Jill

On Sun, 7 Dec 2003 01:04:30 -0800, "Larry G" >
wrote:

>> L Beck wrote:
>> > Personally, I make my own. The only time I've used any store-bought
>> > sauces is if I'm in a hurry, and even then I add my own touches.

>Why do I have a feeling if I asked everyone here if they watched "Frasier"
>on television they'd deny it and say they only watched PBS and The Learning
>Channel. ;-)
>
>I should have known better than to ask this question in a *cooking*
>newsgroup. Instead, I'll ask everyone if they have good pasta sauce recipes
>they'd like to share. I don't have a lot of time for the kitchen, but I'm
>always willing to experiment.

To be fair, there *have* been (brief) discussions of jarred sauces,
but they nearly always evolve into the ease of homemade, and recipes,
of course.
>
>For example, I notice people add corn starch to their sauces? Is there a
>food corn starch? The only corn starch I'm aware of is the Johnson's baby
>powder variety. I'm assuming there is some other product. (stupid question
>I know, but we must all learn somewhere).

See several recent threads on "thickeners." Types and uses are
extensively discussed. Yes, cornstarch is a food product/ingredient.

"Larry G" writes:
>
>How do Emeril's sauces compare? Are they restaurant quality?

Huh... what the eff is "restaurant quality"... you mean from #10 cans?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Larry G" > wrote in message
...
> I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
> Prego man myself, I like their traditional sauce and their parmesan and
> meatballs. The Ragu Thick and Meaty is also good.
>
> How do Emeril's sauces compare? Are they restaurant quality? I've also
> been thinking of trying the Hunts Cheese and Garlic which looks
interesting.
>
> Larry
>
I think all of the bottled sauces I have tried have the usual too much
sugar/salt industrial taste. It is really easy to make a quick marinara
sauce where you can taste the tomatoes and whatever other ingredients you
use.

I also have the same thoughts about cooking sauces. For example if you want
to make Chinese food using fresh ginger & garlic (or whatever the recipe
uses) instead of the sugar/salt sauce will produce a much better and tasty
result.

I have tried them all and can say the sauces are of good quality. I really
liked the vodka sauce and now keep a jar of it on hand for those what am I
going to make moments.


"Larry G" > wrote in message
...
> I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
> Prego man myself, I like their traditional sauce and their parmesan and
> meatballs. The Ragu Thick and Meaty is also good.
>
> How do Emeril's sauces compare? Are they restaurant quality? I've also
> been thinking of trying the Hunts Cheese and Garlic which looks
interesting.
>
> Larry
>
>

On Sat, 6 Dec 2003 21:08:56 -0800, in <rec.food.cooking>, "L Beck" > wrote:

>
>"Larry G" > wrote in message
...
>> I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
>> Prego man myself, I like their traditional sauce and their parmesan and
>> meatballs. The Ragu Thick and Meaty is also good.
>>
>> How do Emeril's sauces compare? Are they restaurant quality? I've also
>> been thinking of trying the Hunts Cheese and Garlic which looks
>interesting.
>>
>> Larry
>>
>>
>Personally, I make my own. The only time I've used any store-bought sauces
>is if I'm in a hurry, and even then I add my own touches.
>

Doesn't answer the question.

PENMART01 > wrote in message ...
> "Larry G" writes:
> >
> >How do Emeril's sauces compare? Are they restaurant quality?
>
> Huh... what the eff is "restaurant quality"... you mean from #10 cans?

I think what I said was pretty self explanatory. I mean, does it have a
quality taste, or is it "gooey" like many store bought varieties. There's
something special about restaurant-style marinara sauces, probably the fact
they make it themselves <g>, at least the ones I've tried. I know its all
personal taste is all subjective though. Still it's nice to have a variety
of opinions on it.

Larry

>I'm curious to know of everyone's opinions of Emeril's pasta sauce.

I've tried the red pepper sauce and it makes a good base for spaghetti sauce.
As bottled sauces go, I'd rate it with the Paul Newman's Sockarooni as the best
pasta sauces on the market.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>From: "Larry G"

>I know its all
>personal taste is all subjective though. Still it's nice to have a variety
>of opinions on it.

Well, here's some more opinions. I haven't tried Emeril's sauces....but we do
use jarred sauces upon occasion for Pizza, Stuffed Shells, Rollatini, Shrimp or
Snapper Fra Diavlo & Chicken Parmasan (when we've run out of our own frozen
marinara).

Here are my top picks.
1) Muir Glen Tomato Basil (good general purpose sauce, plus it's organic and
doesn't use Corn Syrup as a sweetener - opting for Organic Cane Sugar.

2) Newman's Fra Diavlo Sauce. Uses Corn syrup, but it's good in a pinch, plus I
stock it at the store...lol!

3) Though I haven't used this in a long long time, I did do a taste test years
ago and believe it or not, canned Hunts Marinara doesn't suck. It's pretty good
stuff and I used it in a pinch plenty of times.

Not a big fan of Prego of Ragu, though in my other life as a housewife I did
buy it when it was on sale. But Newman's, Bertolli and Classico sort of kicked
their butts price wise, so I started using those. They tasted better, at least
I thought so.
But bear in mind no prepared sauce ever went solo in this life or my former
one. Onions, garlic, peppers, herbs and spices all dressed it up to my liking
to be added to fish, chicken, sausage, etc.

Now that the house chef makes his phenom Marinara, from Muir Glen Organic Whole
Tomatoes w/Basil, we rarely use canned or jarred sauces.

Ellen

Truth Disclaimer: The only straight out of the can pasta sauce that ever
touched a bowl full of my noodles was Homestead, made in S. San Francisco.
Gawd, what I would do for a case of that. Total comfort food from my college
days. Love it!

On Sat, 6 Dec 2003 20:54:18 -0800, "Larry G" >
wrote:

>I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
>Prego man myself, I like their traditional sauce and their parmesan and
>meatballs. The Ragu Thick and Meaty is also good.
>
>How do Emeril's sauces compare? Are they restaurant quality? I've also
>been thinking of trying the Hunts Cheese and Garlic which looks interesting.

I can't really give you a comparison, since I used to buy Classico
instead of either Ragu or Prego; but Emeril's vodka sauce is the one I
buy now to have on hand for "don't feel like making anything from
scratch" nights. I think it's pretty good.

Regards,
Tracy R.

ravinwulf > wrote in message >. ..
> On Sat, 6 Dec 2003 20:54:18 -0800, "Larry G" >
> wrote:
>
> >I'm curious to know of everyone's opinions of Emeril's pasta sauce. I'm a
> >Prego man myself, I like their traditional sauce and their parmesan and
> >meatballs. The Ragu Thick and Meaty is also good.
> >
> >How do Emeril's sauces compare? Are they restaurant quality? I've also
> >been thinking of trying the Hunts Cheese and Garlic which looks interesting.
>
> I can't really give you a comparison, since I used to buy Classico
> instead of either Ragu or Prego; but Emeril's vodka sauce is the one I
> buy now to have on hand for "don't feel like making anything from
> scratch" nights. I think it's pretty good.
>
> Regards,
> Tracy R.

The newer Prego Meat Sauce is not at all bad...doctors up just fine.

The Emeril's sauces are not bad to very good, for canned (or jarred).
One or two of them tasted like I recalled Prego or Ragu to be, so I
went back to compare. The Emeril's was clearly better than the old
versions, but the new Prego Meat Sauce is better than the not bad
Emeril's. But the very good Emeril's are much better (like the
Emeril's Vodka Sauce, which at first tastes deceptively simple). I do
wish that they were a bit less expensive, however.

Newman's Own puts out some very decent sauces at fairly good prices.
When K-Mart was trying to right the ship, they were throwing specials
on the Newman's Own line that were fabulous bargains.

Classico is not bad, but it somehow always requires a taste comparison
to prove that to me...

Four Brothers was once very tasty, but my taste has somehow shifted
far from that brand.

Some of the Trader Joe's pasta sauces are very good, especially one of
the varieties in jars. The one that I'm thinking of has roasted
garlic in it.

GaryO

L Beck > wrote:
>Personally, I make my own. The only time I've used any store-bought sauces
>is if I'm in a hurry, and even then I add my own touches.

I've been making my own, but I do it using imported passata di
pomodoro (strained tomato puree).

Unfortunately, the flavor quality of passata varies
a bunch.

The first time, the tomato puree was beautiful, sweet, and tangy.
The second time (Pomi brand, in the juice-box container)
was just bitter.
The third time (yesterday, coincidentally), it tasted like
tomatoes, but had no sweetness or tang. Flat and weak.

It's hard to find the stuff in Phoenix. I get it at AJ's,
and except for the execrable Pomi brand, they rarely have
it and don't seem to care what brand it is. But it's kind
of cheap; about $3 for a 24-oz bottle.

I'd love a source of well-made passata di pomodoro with
San Marzano tomatoes in it. I wonder how long it keeps.
Maybe I'll buy a case while it's cool enough for the
fedex man to leave stuff outside my door...

--Blair
"Pazzo for pasta."

P.S. My favorite jar-sauce is Castello del Lago, available
at Cost-Plus. The puttanesca variety, especially.
It's very bold, so be ready for it.

P.P.S. Here's my recipe:

pasta sauce

24 oz passata di pomodoro (italian tomato sauce)
2 tbs extra virgin olive oil
2 cloves garlic (chopped thin)
8 oz sicilian rope sausage (chopped to ~1 cm chunks)
1 tbs dry italian herbs (emeril's is okay; fresh
is better: oregano, basil, parsley, rosemary,
marjoram; mince and use 2 tbs total if fresh)
salt
parmigiano-reggiano or pecorino-romano cheese

brown sausage in hot pan

add olive oil and garlic

fry for a bit to sweat and slightly brown the garlic
lower heat

add tomato sauce and scrape pan to deglaze the pan (the
acid in the tomatoes and the lower heat will help) add
herbs and stir

taste and add salt if needed (sausage and cooked pasta
will have salt in them)

add pasta to salted boiling water

stir sauce frequently, on low-medium heat while pasta
boils

drain pasta without rinsing; add pasta to sauce and toss

plate

grate cheese over dish at table

serve with dry red italian wine (sangiovese, bardolino,
valpolicella, chianti, etc.)

Let the big fish rule > wrote:
>I have tried them all and can say the sauces are of good quality. I really
>liked the vodka sauce and now keep a jar of it on hand for those what am I
>going to make moments.

Ob.VodkaSauceDisclaimer:
There's no vodka in it any more. The alcohol is cooked
out, and vodka, being diluted nearly-pure alcohol with no
flavor, becomes just water when its alcohol is cooked out.
And the water is probably cooked out as steam along with
the alcohol. The point of adding it at all is that alcohol
(allegedly) brings out a compound in tomatoes that you
won't get otherwise, and that should remain after the
vodka is gone.

--Blair
"Sounds like a plan."

ravinwulf > wrote:
>I can't really give you a comparison, since I used to buy Classico

I still like the Classico breeds.

>instead of either Ragu or Prego; but Emeril's vodka sauce is the one I
>buy now to have on hand for "don't feel like making anything from
>scratch" nights. I think it's pretty good.

I'll have to try that.

I did try Rao's, but it was nothing special, and at $10 a jar,
it was not worth it.

--Blair
"Now if Mr. Spock put out a sauce..."