In article >,
"Julie Bove" > wrote:

> "Ophelia" > wrote in message
> ...
> > The vinegar helps to tenderize the meat. I always put a little tomato
> > paste in my beef stews. I suppose that works in a similar way.
>
> I can't imagine my roasts being any more tender. They'd be mush!

which suggests that you'd need less cooking time thus saving energy.

On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus wrote:

> At least fifty things to do with ketchup.
>
> Slop on the sauce, boss.

Put in on your fry, guy.

On 2014-09-15 5:37 PM, Tara wrote:
> On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus wrote:
>
>> At least fifty things to do with ketchup.
>>
>> Slop on the sauce, boss.
>
> Put in on your fry, guy.
>

Get a new pan Stan

On 9/15/2014 6:04 PM, Dave Smith wrote:
> On 2014-09-15 5:37 PM, Tara wrote:
>> On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus wrote:
>>
>>> At least fifty things to do with ketchup.
>>>
>>> Slop on the sauce, boss.
>>
>> Put in on your fry, guy.
>>
>
> Get a new pan Stan

Pour it on poi, Roy.

nancy

"Sqwertz" > wrote in message
...
>> On Sun, 14 Sep 2014 23:52:16 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sun, 14 Sep 2014 18:54:24 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> I know what Mirin in. But he or she said Miron.
>>>>
>>>> He or she misspelled it. Those of use who knew what it is also knew
>>>> that. So what.
>>>
>>> Not all of us. I didn't.
>
> Sheesh. What a miron.

Better that than a maroon!

On 2014-09-15 6:09 PM, Nancy Young wrote:
> On 9/15/2014 6:04 PM, Dave Smith wrote:
>> On 2014-09-15 5:37 PM, Tara wrote:
>>> On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus wrote:
>>>
>>>> At least fifty things to do with ketchup.
>>>>
>>>> Slop on the sauce, boss.
>>>
>>> Put in on your fry, guy.
>>>
>>
>> Get a new pan Stan
>
> Pour it on poi, Roy.

Cook it on a stick Rick

>>>
>>>> At least fifty things to do with ketchup.
>>>>
>>>> Slop on the sauce, boss.
>>>
>>> Put in on your fry, guy.
>>>
>>>
>> Get a new pan Stan
>
> Pour it on poi, Roy.


Dip your fish, Trish.

It's good with shrimp, Chimp.

Dress your po-boy, Joy.

On 9/15/2014 4:19 PM, Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>>> On Sun, 14 Sep 2014 23:52:16 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Sun, 14 Sep 2014 18:54:24 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> I know what Mirin in. But he or she said Miron.
>>>>>
>>>>> He or she misspelled it. Those of use who knew what it is also knew
>>>>> that. So what.
>>>>
>>>> Not all of us. I didn't.
>>
>> Sheesh. What a miron.
>
> Better that than a maroon!

What have you got against Jamaicans?

On 9/15/2014 4:26 PM, Sqwertz wrote:
> Cover up skunk, Lunk.
>
> -sw
>
> OK, that's the final straw. I'll never read or post to this group
> again! After 26 years, I'm through here!
>
> -sw

On 2014-09-15 18:19, Julie Bove wrote:

>>
>> Sheesh. What a miron.
>
> Better that than a maroon!


WHOOSH!!

On 9/14/2014 8:57 PM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Janet Wilder" > wrote in message
>>>> eb.com...
>>>>> Make a pot roast.
>>>>>
>>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>>> spoonful of
>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>
>>>>> Brown the roast and put it in a crock pot, top of the stove
>>>>> casserole on
>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>
>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>> pepper.
>>>>> I
>>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>>> carrots. When the pot roast is about an hour and a half from done,
>>>>> you
>>>>> can throw in some quartered potatoes.
>>>>>
>>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>>> and
>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>
>>>>> I always add some ketchup to my pot roast and brisket. The best thing
>>>>> is
>>>>> to have an almost empty bottle, put some water or wine in it and shake
>>>>> then pour all over the pot roast.
>>>>
>>>> That sounds good! One question, do you find the potatoes are cooked in
>>>> that time? Potatoes
>>>> never seem to cook properly for me in the pot.
>>>>
>>>> Anyway, I have saved your recipe, thanks
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> Hmmm... Seems like that would make the meat overly sweet. But I
>>> guess I
>>> can try it.
>>
>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>
> What would the purpose of the vinegar be? I have never used vinegar in
> meat and I don't particularly like the taste of it. I don't really like
> ketchup on meat because I think of ketchup as being very sweet. Yes, I
> know that ketchup has vinegar in it. I do like it on fries and about
> the only other thing I like it in is meatloaf.
>
> I just can't picture it with pot roast. I did make some years ago that
> had celery, mushroom, peppers, carrots and potatoes in it and also
> tomato sauce. But it wasn't sweet.

The vinegar acts as a tenderizer.

Several people have told you that the amount of ketchup in my recipe
will not make the meat sweet, but once you get something in your head....

I would never consider putting canned tomato sauce on my home made pot
roast. I think that would result in a sweeter taste than the ketchup,
vinegar, water and red wine.

--
From somewhere very deep in the heart of Texas

On 9/15/2014 4:24 AM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...
>> On 9/14/2014 6:14 PM, Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> "Janet Wilder" > wrote in message
>>>>> eb.com...
>>>>>> Make a pot roast.
>>>>>>
>>>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>>>> spoonful of
>>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>>
>>>>>> Brown the roast and put it in a crock pot, top of the stove
>>>>>> casserole on
>>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>>
>>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>>> pepper.
>>>>>> I
>>>>>> like to throw in some cut up celery, onion and a few handfuls of baby
>>>>>> carrots. When the pot roast is about an hour and a half from done,
>>>>>> you
>>>>>> can throw in some quartered potatoes.
>>>>>>
>>>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock pot
>>>>>> and
>>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>>
>>>>>> I always add some ketchup to my pot roast and brisket. The best
>>>>>> thing
>>>>>> is
>>>>>> to have an almost empty bottle, put some water or wine in it and
>>>>>> shake
>>>>>> then pour all over the pot roast.
>>>>>
>>>>> That sounds good! One question, do you find the potatoes are
>>>>> cooked in
>>>>> that time? Potatoes
>>>>> never seem to cook properly for me in the pot.
>>>>>
>>>>> Anyway, I have saved your recipe, thanks
>>>>>
>>>>> --
>>>>> http://www.helpforheroes.org.uk/shop/
>>>>
>>>> Hmmm... Seems like that would make the meat overly sweet. But I guess
>>>> I
>>>> can try it.
>>>
>>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>>>
>> I think it sounds delicious.
>
> It does. I do use tomato paste but have never used sauce.
>

My late husband preferred his beef stew to be made with a can of tomato
sauce instead of a beef-based sauce.

--
From somewhere very deep in the heart of Texas

On 9/15/2014 4:43 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>> The vinegar helps to tenderize the meat. I always put a little tomato
>> paste in my beef stews. I suppose that works in a similar way.
>
> I can't imagine my roasts being any more tender. They'd be mush!


We are talking pot roasts, here. The reason you add things that
tenderize meat, like wine, vinegar, a but of ketchup is because these
are the least tender cuts of meat. They need slow braising and lots of
flavor.

If your pot roast is always tender without adding anything, then you
must be cooking it for way more hours than the rest of us and winding up
with a flavorless hunk of tender meat.

The rest of us know how to cook, I guess.

--
From somewhere very deep in the heart of Texas

"Janet Wilder" > wrote in message
eb.com...
> On 9/15/2014 4:24 AM, Ophelia wrote:
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> On 9/14/2014 6:14 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>>
>>>>>>
>>>>>> "Janet Wilder" > wrote in message
>>>>>> eb.com...
>>>>>>> Make a pot roast.
>>>>>>>
>>>>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>>>>> spoonful of
>>>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>>>
>>>>>>> Brown the roast and put it in a crock pot, top of the stove
>>>>>>> casserole on
>>>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>>>
>>>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>>>> pepper.
>>>>>>> I
>>>>>>> like to throw in some cut up celery, onion and a few handfuls of
>>>>>>> baby
>>>>>>> carrots. When the pot roast is about an hour and a half from done,
>>>>>>> you
>>>>>>> can throw in some quartered potatoes.
>>>>>>>
>>>>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock
>>>>>>> pot
>>>>>>> and
>>>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>>>
>>>>>>> I always add some ketchup to my pot roast and brisket. The best
>>>>>>> thing
>>>>>>> is
>>>>>>> to have an almost empty bottle, put some water or wine in it and
>>>>>>> shake
>>>>>>> then pour all over the pot roast.
>>>>>>
>>>>>> That sounds good! One question, do you find the potatoes are
>>>>>> cooked in
>>>>>> that time? Potatoes
>>>>>> never seem to cook properly for me in the pot.
>>>>>>
>>>>>> Anyway, I have saved your recipe, thanks
>>>>>>
>>>>>> --
>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>
>>>>> Hmmm... Seems like that would make the meat overly sweet. But I
>>>>> guess
>>>>> I
>>>>> can try it.
>>>>
>>>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>>>>
>>> I think it sounds delicious.
>>
>> It does. I do use tomato paste but have never used sauce.
>>
>
> My late husband preferred his beef stew to be made with a can of tomato
> sauce instead of a beef-based sauce.



I think I am not understanding your 'can of tomato sauce'. I use about a
one inch squeeze from the tube.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Janet Wilder" > wrote in message
> eb.com...
>> On 9/15/2014 4:24 AM, Ophelia wrote:
>>>
>>>
>>> "Cheryl" > wrote in message
>>> eb.com...
>>>> On 9/14/2014 6:14 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>>
>>>>>>> "Janet Wilder" > wrote in message
>>>>>>> eb.com...
>>>>>>>> Make a pot roast.
>>>>>>>>
>>>>>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>>>>>> spoonful of
>>>>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>>>>
>>>>>>>> Brown the roast and put it in a crock pot, top of the stove
>>>>>>>> casserole on
>>>>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>>>>
>>>>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>>>>> pepper.
>>>>>>>> I
>>>>>>>> like to throw in some cut up celery, onion and a few handfuls of
>>>>>>>> baby
>>>>>>>> carrots. When the pot roast is about an hour and a half from done,
>>>>>>>> you
>>>>>>>> can throw in some quartered potatoes.
>>>>>>>>
>>>>>>>> Cook until the meat is tender. 8 to 10 hours on low in the crock
>>>>>>>> pot
>>>>>>>> and
>>>>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>>>>
>>>>>>>> I always add some ketchup to my pot roast and brisket. The best
>>>>>>>> thing
>>>>>>>> is
>>>>>>>> to have an almost empty bottle, put some water or wine in it and
>>>>>>>> shake
>>>>>>>> then pour all over the pot roast.
>>>>>>>
>>>>>>> That sounds good! One question, do you find the potatoes are
>>>>>>> cooked in
>>>>>>> that time? Potatoes
>>>>>>> never seem to cook properly for me in the pot.
>>>>>>>
>>>>>>> Anyway, I have saved your recipe, thanks
>>>>>>>
>>>>>>> --
>>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>>
>>>>>> Hmmm... Seems like that would make the meat overly sweet. But I
>>>>>> guess
>>>>>> I
>>>>>> can try it.
>>>>>
>>>>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>>>>>
>>>> I think it sounds delicious.
>>>
>>> It does. I do use tomato paste but have never used sauce.
>>>
>>
>> My late husband preferred his beef stew to be made with a can of tomato
>> sauce instead of a beef-based sauce.
>
>
>
> I think I am not understanding your 'can of tomato sauce'. I use about a
> one inch squeeze from the tube.

Tomato sauce would be the equivalent of paste thinned down with water but...
There are many sizes of cans so there is no telling how much she used.

On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
> wrote:

>
> I think I am not understanding your 'can of tomato sauce'. I use about a
> one inch squeeze from the tube.

You use paste in a tube (a very expensive way to go) she's using a
looser product in a can. Both are tomato.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
> wrote:

> Tomato sauce would be the equivalent of paste thinned down with water but...
> There are many sizes of cans so there is no telling how much she used.

I'd bet money it's the little one.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 05:08:18 -0700, sf > wrote:

>> Tomato sauce would be the equivalent of paste thinned down with water but...
>> There are many sizes of cans so there is no telling how much she used.

> I'd bet money it's the little one.

Except when I'm making a BIG batch of our spaghetti sauce (old family
recipe) for freezing, we rarely use tomato paste in this house so the
tube is economical for us. Even the smallest tins go moldy before we
can use the stuff up; and no, the "float olive oil on top" trick
doesn't work. At least not in our refrigerator.

--
Bob
www.kanyak.com

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
> > wrote:
>
>>
>> I think I am not understanding your 'can of tomato sauce'. I use about
>> a
>> one inch squeeze from the tube.
>
> You use paste in a tube (a very expensive way to go) she's using a
> looser product in a can. Both are tomato.

So it is a diluted type of tom paste? I suppose what you see and very
expensive is arguable. I don't need to use a whole tin (whatever size that
might be) I can use just a very small amount and it keeps good in the tube
for a long time and doesn't deteriorate ... no waste.

--
http://www.helpforheroes.org.uk/shop/

"Opinicus" > wrote in message
...
> On Tue, 16 Sep 2014 05:08:18 -0700, sf > wrote:
>
>>> Tomato sauce would be the equivalent of paste thinned down with water
>>> but...
>>> There are many sizes of cans so there is no telling how much she used.
>
>> I'd bet money it's the little one.
>
> Except when I'm making a BIG batch of our spaghetti sauce (old family
> recipe) for freezing, we rarely use tomato paste in this house so the
> tube is economical for us. Even the smallest tins go moldy before we
> can use the stuff up; and no, the "float olive oil on top" trick
> doesn't work. At least not in our refrigerator.

+1
--
http://www.helpforheroes.org.uk/shop/

On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
> wrote:

>
> Except when I'm making a BIG batch of our spaghetti sauce (old family
> recipe) for freezing, we rarely use tomato paste in this house so the
> tube is economical for us. Even the smallest tins go moldy before we
> can use the stuff up; and no, the "float olive oil on top" trick
> doesn't work. At least not in our refrigerator.

I learned a trick here a long time ago for keeping tomato paste.
Measure it out in one tablespoon amounts and freeze for later use.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >> I think I am not understanding your 'can of tomato sauce'. I use about
> >> a
> >> one inch squeeze from the tube.
> >
> > You use paste in a tube (a very expensive way to go) she's using a
> > looser product in a can. Both are tomato.
>
> So it is a diluted type of tom paste?

Conversely, tomato paste is a concentrated form of tomato sauce.

> I suppose what you see and very
> expensive is arguable. I don't need to use a whole tin (whatever size that
> might be) I can use just a very small amount and it keeps good in the tube
> for a long time and doesn't deteriorate ... no waste.

There's no waste if you freeze the leftovers in small amounts. I go
through it fast when it's portioned out, frozen and ready to go. It
disappears as fast as my frozen snack sized baggies of Mirepoix.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote:
> "sf" > wrote in message
>
> ...
>
> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>
> > > wrote:
>
> >
>
> >>
>
> >> I think I am not understanding your 'can of tomato sauce'. I use about
>
> >> a
>
> >> one inch squeeze from the tube.
>
> >
>
> > You use paste in a tube (a very expensive way to go) she's using a
>
> > looser product in a can. Both are tomato.
>
>
>
> So it is a diluted type of tom paste? I suppose what you see and very
>
> expensive is arguable. I don't need to use a whole tin (whatever size that
>
> might be) I can use just a very small amount and it keeps good in the tube
>
> for a long time and doesn't deteriorate ... no waste.
>

Tomato paste in a tube is something you'd be more likely to see in your part of the world. We mostly use 6 oz canned paste in the US. If I use a partial can, I stick the leftover in a plastic bag and freeze it. A tube would certainly be handy. The only thing that I use that comes in a tube is tube paste, err, tooth paste.

>
>
> --
>
> http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >> I think I am not understanding your 'can of tomato sauce'. I use
>> >> about
>> >> a
>> >> one inch squeeze from the tube.
>> >
>> > You use paste in a tube (a very expensive way to go) she's using a
>> > looser product in a can. Both are tomato.
>>
>> So it is a diluted type of tom paste?
>
> Conversely, tomato paste is a concentrated form of tomato sauce.
>

sf I am simply trying to find out what the difference is! OK?????

Bloody hell, I give up( Why must every damn thing be an argument or a
competition???????????????????????


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
> > wrote:
>
>>
>> Except when I'm making a BIG batch of our spaghetti sauce (old family
>> recipe) for freezing, we rarely use tomato paste in this house so the
>> tube is economical for us. Even the smallest tins go moldy before we
>> can use the stuff up; and no, the "float olive oil on top" trick
>> doesn't work. At least not in our refrigerator.
>
> I learned a trick here a long time ago for keeping tomato paste.
> Measure it out in one tablespoon amounts and freeze for later use.

Good idea, but if you have a tube, all you need to do is put the cap back
on


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>>
>> > > wrote:
>>
>> >
>>
>> >>
>>
>> >> I think I am not understanding your 'can of tomato sauce'. I use
>> >> about
>>
>> >> a
>>
>> >> one inch squeeze from the tube.
>>
>> >
>>
>> > You use paste in a tube (a very expensive way to go) she's using a
>>
>> > looser product in a can. Both are tomato.
>>
>>
>>
>> So it is a diluted type of tom paste? I suppose what you see and very
>>
>> expensive is arguable. I don't need to use a whole tin (whatever size
>> that
>>
>> might be) I can use just a very small amount and it keeps good in the
>> tube
>>
>> for a long time and doesn't deteriorate ... no waste.
>>
>
> Tomato paste in a tube is something you'd be more likely to see in your
> part of the world. We mostly use 6 oz canned paste in the US. If I use a
> partial can, I stick the leftover in a plastic bag and freeze it. A tube
> would certainly be handy. The only thing that I use that comes in a tube
> is tube paste, err, tooth paste.

Thank you for your reasoned and non competitive response! Would you say
they are a similar product, just sold differently?



http://www.helpforheroes.org.uk/shop/

On Tue, 16 Sep 2014 15:05:13 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
> > > wrote:
> >
> >>
> >> Except when I'm making a BIG batch of our spaghetti sauce (old family
> >> recipe) for freezing, we rarely use tomato paste in this house so the
> >> tube is economical for us. Even the smallest tins go moldy before we
> >> can use the stuff up; and no, the "float olive oil on top" trick
> >> doesn't work. At least not in our refrigerator.
> >
> > I learned a trick here a long time ago for keeping tomato paste.
> > Measure it out in one tablespoon amounts and freeze for later use.
>
> Good idea, but if you have a tube, all you need to do is put the cap back
> on

Tubes of tomato paste are multiple times more expensive than an equal
amount if paste in a tube. I gave up on them because they were a
waste of my money.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 15:05:13 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>> > > wrote:
>> >
>> >>
>> >> Except when I'm making a BIG batch of our spaghetti sauce (old family
>> >> recipe) for freezing, we rarely use tomato paste in this house so the
>> >> tube is economical for us. Even the smallest tins go moldy before we
>> >> can use the stuff up; and no, the "float olive oil on top" trick
>> >> doesn't work. At least not in our refrigerator.
>> >
>> > I learned a trick here a long time ago for keeping tomato paste.
>> > Measure it out in one tablespoon amounts and freeze for later use.
>>
>> Good idea, but if you have a tube, all you need to do is put the cap back
>> on
>
> Tubes of tomato paste are multiple times more expensive than an equal
> amount if paste in a tube. I gave up on them because they were a
> waste of my money.

Maybe where you are and the way you use it.

--
http://www.helpforheroes.org.uk/shop/

On Tue, 16 Sep 2014 05:55:56 -0700, sf > wrote:

>On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia"
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >> I think I am not understanding your 'can of tomato sauce'. I use about
>> >> a
>> >> one inch squeeze from the tube.
>> >
>> > You use paste in a tube (a very expensive way to go) she's using a
>> > looser product in a can. Both are tomato.
>>
>> So it is a diluted type of tom paste?
>
>Conversely, tomato paste is a concentrated form of tomato sauce.

Nope... sauce is seasoned, paste is just tomato.

>> I suppose what you see and very
>> expensive is arguable. I don't need to use a whole tin (whatever size that
>> might be) I can use just a very small amount and it keeps good in the tube
>> for a long time and doesn't deteriorate ... no waste.
>
>There's no waste if you freeze the leftovers in small amounts.

I've never in my life cooked anything that required tomato paste that
I didn't use an entire 6 ounce can... what, you cook in 1 qt pots? The
only use I've found for a 1 qt pot is scooping a ration of bird seed.

"Brooklyn1" > wrote in message
...


>>Conversely, tomato paste is a concentrated form of tomato sauce.
>
> Nope... sauce is seasoned, paste is just tomato.

AT LAST! An actual answer to my question!!! Thanks, Sheldon!

--
http://www.helpforheroes.org.uk/shop/

On 9/16/2014 7:29 AM, Opinicus wrote:
> On Tue, 16 Sep 2014 05:08:18 -0700, sf > wrote:
>
>>> Tomato sauce would be the equivalent of paste thinned down with water but...
>>> There are many sizes of cans so there is no telling how much she used.
>
>> I'd bet money it's the little one.
>
> Except when I'm making a BIG batch of our spaghetti sauce (old family
> recipe) for freezing, we rarely use tomato paste in this house so the
> tube is economical for us. Even the smallest tins go moldy before we
> can use the stuff up; and no, the "float olive oil on top" trick
> doesn't work. At least not in our refrigerator.

Understood. I use a dasher to portion out the unused, canned tomato
paste, it holds 2 teaspoons or 10 mL. I put the individual scoops on a
baking sheet and freeze them, then after they are frozen I put them in a
seal-able plastic bag and store them in the freezer.

Becca

On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
> wrote:
snip
>
>Tomato sauce would be the equivalent of paste thinned down with water but...
>There are many sizes of cans so there is no telling how much she used.

Tomato sauce contains tomato paste, salt, sugar, citric acid and
depending on brand, red bell pepper or some seasoning.
Janet US

On Tue, 16 Sep 2014 10:23:12 -0400, Brooklyn1
> wrote:
snip
>
>I've never in my life cooked anything that required tomato paste that
>I didn't use an entire 6 ounce can... what, you cook in 1 qt pots? The
>only use I've found for a 1 qt pot is scooping a ration of bird seed.

A tablespoon or so may be used to add additional caramelized flavor to
a pan of something like onions, peppers, garlic that you are building
into a dish. The dish doesn't have to be a tomato-centric dish and
probably isn't. Did that make sense?
Janet US

On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
> wrote:

>>>Conversely, tomato paste is a concentrated form of tomato sauce.

>> Nope... sauce is seasoned, paste is just tomato.

I wondered when someone was going to catch that. In villages here in
when tomatoes have become dirt cheap in late summer you'll still see
houses whose slightly pitched roofs are completely covered with ripe
tomatoes laid out on plastic sheeting. The fruits are left there until
most of the mosture has evaporated. I'm not sure what the finishing
steps are but I know they include mashing-up and salt. The resulting
tomato paste is some of the densest and most delicious you'll ever
find. Because it's salted it keeps better than the store-bought kind
but it's still more than we could ever use, hence the tubes.

--
Bob
www.kanyak.com

On Tue, 16 Sep 2014 05:59:57 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>>
>> > > wrote:
>>
>> >
>>
>> >>
>>
>> >> I think I am not understanding your 'can of tomato sauce'. I use about
>>
>> >> a
>>
>> >> one inch squeeze from the tube.
>>
>> >
>>
>> > You use paste in a tube (a very expensive way to go) she's using a
>>
>> > looser product in a can. Both are tomato.
>>
>>
>>
>> So it is a diluted type of tom paste? I suppose what you see and very
>>
>> expensive is arguable. I don't need to use a whole tin (whatever size that
>>
>> might be) I can use just a very small amount and it keeps good in the tube
>> >>
>> for a long time and doesn't deteriorate ... no waste.
>>
>
>Tomato paste in a tube is something you'd be more likely to see in your part of the world.
>We mostly use 6 oz canned paste in the US.
I'm in the US. please don't presume to speak for me.

>If I use a partial can, I stick the leftover in a plastic bag and freeze it. A tube would certainly be handy.
>The only thing that I use that comes in a tube is tube paste, err, tooth paste.

I've used nothing but tomato paste from a tube for many years. I
especially love the sundried tomato paste in the tube.

koko

--

Food is our common ground, a universal experience
James Beard

"Opinicus" > wrote in message
...
> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
> > wrote:
>
>>>>Conversely, tomato paste is a concentrated form of tomato sauce.
>
>>> Nope... sauce is seasoned, paste is just tomato.
>
> I wondered when someone was going to catch that. In villages here in
> when tomatoes have become dirt cheap in late summer you'll still see
> houses whose slightly pitched roofs are completely covered with ripe
> tomatoes laid out on plastic sheeting. The fruits are left there until
> most of the mosture has evaporated. I'm not sure what the finishing
> steps are but I know they include mashing-up and salt. The resulting
> tomato paste is some of the densest and most delicious you'll ever
> find. Because it's salted it keeps better than the store-bought kind
> but it's still more than we could ever use, hence the tubes.

Agreed. I use little so the tubes are much more economical for me.


--
http://www.helpforheroes.org.uk/shop/

"Ophelia" wrote:

>
>
>"sf" > wrote in message
.. .
>> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>>> > > wrote:
>>> >
>>> >>
>>> >> I think I am not understanding your 'can of tomato sauce'. I use
>>> >> about
>>> >> a
>>> >> one inch squeeze from the tube.
>>> >
>>> > You use paste in a tube (a very expensive way to go) she's using a
>>> > looser product in a can. Both are tomato.
>>>
>>> So it is a diluted type of tom paste?
>>
>> Conversely, tomato paste is a concentrated form of tomato sauce.
>
>sf I am simply trying to find out what the difference is! OK?????
>
>Bloody hell, I give up( Why must every damn thing be an argument or a
>competition???????????????????????

Tomato paste is NOT a conentrated form of tomato sauce.

Tomato sauce is simply a cooked seasoned sauce made from fresh
tomatoes... what home cooks do with roma and other pulpy
tomatoes... salad tomatoes are too juicy for making sauce, I've tried,
takes way too long to evaporate all the water and ends up over cooked,
too caramelized... just wastes tomatoes.

Tomato paste/concentrate (a relatively new food product) is a
concentrated form of UNseasoned tomatoes that has had most of its
water removed by a specialized vacuum system, the same way frozen OJ
concentate is produced, briefly heated to low temperatures but NOT
cooked. Most canned/bottled tomato products will say made from tomato
concentrate (tomato juice, ketchup, etc.), these products are made
from the same tomato paste you have at home, it's silly to pay the
exhorbitant price of tomato juice when you can produce your own at a
fraction of cost from tomato paste, same for tomato soups.

To make tomato paste very expensive manufacturing equipment is
employed... it's not possible to produce modern tomato paste at home.
Some make a paste from sundried/dehydrated tomato powder but that is
not even close to modern tomato paste, tastes very different.
http://www.fenco.it/eng/tomato-paste-processing.asp
I've explained this several times over the years.

"koko" > wrote in message
...
> On Tue, 16 Sep 2014 05:59:57 -0700 (PDT), dsi1 >
> wrote:
>
>>On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote:
>>> "sf" > wrote in message
>>>
>>> ...
>>>
>>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>>>
>>> > > wrote:
>>>
>>> >
>>>
>>> >>
>>>
>>> >> I think I am not understanding your 'can of tomato sauce'. I use
>>> >> about
>>>
>>> >> a
>>>
>>> >> one inch squeeze from the tube.
>>>
>>> >
>>>
>>> > You use paste in a tube (a very expensive way to go) she's using a
>>>
>>> > looser product in a can. Both are tomato.
>>>
>>>
>>>
>>> So it is a diluted type of tom paste? I suppose what you see and very
>>>
>>> expensive is arguable. I don't need to use a whole tin (whatever size
>>> that
>>>
>>> might be) I can use just a very small amount and it keeps good in the
>>> tube
>>> >>
>>> for a long time and doesn't deteriorate ... no waste.
>>>
>>
>>Tomato paste in a tube is something you'd be more likely to see in your
>>part of the world.
>>We mostly use 6 oz canned paste in the US.
> I'm in the US. please don't presume to speak for me.
>
>>If I use a partial can, I stick the leftover in a plastic bag and freeze
>>it. A tube would certainly be handy.
>>The only thing that I use that comes in a tube is tube paste, err, tooth
>>paste.
>
> I've used nothing but tomato paste from a tube for many years. I
> especially love the sundried tomato paste in the tube.

Oh yes

--
http://www.helpforheroes.org.uk/shop/

On Tue, 16 Sep 2014 08:11:52 -0700, koko > wrote:

snip
>
>I've used nothing but tomato paste from a tube for many years. I
>especially love the sundried tomato paste in the tube.
>
>koko
I haven't seen sundried tomato paste in a tube. I'm going to look for
it. Do you get it at Whole Foods or TJ's or regular supermarket?
Thanks
Janet US

On Tue, 16 Sep 2014 08:58:05 -0600, Janet Bostwick
> wrote:

>On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
> wrote:
>snip
>>
>>Tomato sauce would be the equivalent of paste thinned down with water but...
>>There are many sizes of cans so there is no telling how much she used.
>
>Tomato sauce contains tomato paste, salt, sugar, citric acid and
>depending on brand, red bell pepper or some seasoning.
>Janet US

Commercial tomato sauce IS tomato paste, diluted... plus seasonings.

And now I'm off to the feed and grain to stock up on bird seed and
in-shell peanuts.