I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
to meld the floavors together as I always do, intendint on using it for dinner
tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

On 2016-09-04, > wrote:

> once heard not to do that in an aluminum or metal pot but this is lined with
> non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

I often make a red sauce and leave it on the stove, to cool and meld,
overnight. I put it in the fridge the next day and use it as needed.
I've never bothered to freeze red sauce, except when I usta buy a
couple gallons made by my fave Italian resto.

nb

On Sunday, September 4, 2016 at 12:04:30 PM UTC-7, wrote:
> I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
> to meld the floavors together as I always do, intendint on using it for dinner
> tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
> safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
> once heard not to do that in an aluminum or metal pot but this is lined with
> non-stick.Thanks.

stainless is better.

On 4 Sep 2016 19:13:46 GMT, notbob > wrote:

>On 2016-09-04, > wrote:
>
>> once heard not to do that in an aluminum or metal pot but this is lined with
>> non-stick.Thanks.
>
>Make it a stainless steel pot and you should have no problems.
>
>I often make a red sauce and leave it on the stove, to cool and meld,
>overnight. I put it in the fridge the next day and use it as needed.
>I've never bothered to freeze red sauce, except when I usta buy a
>couple gallons made by my fave Italian resto.
>
>nb
Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.

On Sun, 4 Sep 2016 12:18:34 -0700 (PDT), ImStillMags >
wrote:

>On Sunday, September 4, 2016 at 12:04:30 PM UTC-7, wrote:
>> I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
>> to meld the floavors together as I always do, intendint on using it for dinner
>> tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
>> safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
>> once heard not to do that in an aluminum or metal pot but this is lined with
>> non-stick.Thanks.
>
>stainless is better.

Thanks but no stainless here.

On 9/4/2016 4:41 PM, wrote:
> On 4 Sep 2016 19:13:46 GMT, notbob > wrote:
>
>> On 2016-09-04, > wrote:
>>
>>> once heard not to do that in an aluminum or metal pot but this is lined with
>>> non-stick.Thanks.
>>
>> Make it a stainless steel pot and you should have no problems.
>>
>> I often make a red sauce and leave it on the stove, to cool and meld,
>> overnight. I put it in the fridge the next day and use it as needed.
>> I've never bothered to freeze red sauce, except when I usta buy a
>> couple gallons made by my fave Italian resto.
>>
>> nb
> Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
> out about eight hours on the stove yesterday and when I realized I had. I was
> worried that it would be safe to eat. But I put it in the fridge and decided to
> chance it. Also, I don't have a stainless steel pot. Probably should buy one.
>

Very acidic, not much will happen to it. SS is good but the key is
"non=reactive"

On Sun, 04 Sep 2016 16:41:36 -0400, wrote:

> Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
> out about eight hours on the stove yesterday and when I realized I had. I was
> worried that it would be safe to eat. But I put it in the fridge and decided to
> chance it. Also, I don't have a stainless steel pot. Probably should buy one.

Is there a reason why you don't have proper storage containers?

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

On Sun, 04 Sep 2016 14:45:20 -0700, sf > wrote:

>On Sun, 04 Sep 2016 16:41:36 -0400, wrote:
>
>> Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
>> out about eight hours on the stove yesterday and when I realized I had. I was
>> worried that it would be safe to eat. But I put it in the fridge and decided to
>> chance it. Also, I don't have a stainless steel pot. Probably should buy one.
>
>Is there a reason why you don't have proper storage containers?

I have plenty of plastic storage conatiners. I'm just trying to save myself one
step of one night.

On 2016-09-04 6:06 PM, wrote:
> On Sun, 04 Sep 2016 14:45:20 -0700, sf > wrote:
>
>> On Sun, 04 Sep 2016 16:41:36 -0400, wrote:
>>
>>> Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
>>> out about eight hours on the stove yesterday and when I realized I had. I was
>>> worried that it would be safe to eat. But I put it in the fridge and decided to
>>> chance it. Also, I don't have a stainless steel pot. Probably should buy one.
>>
>> Is there a reason why you don't have proper storage containers?
>
> I have plenty of plastic storage conatiners. I'm just trying to save myself one
> step of one night.
>

Are you sure you aren't just looking for attention? You have spent more
time posting about it than it would have taken to wash the pot.

On 2016-09-04, > wrote:

> Thanks. You let it stay on the stove overnight? Is that safe?

I commonly do this, more cuz putting a hot pot on glass refrigerator
shelf seems more risky than 'maybe' 12 hr food poisoning. If it cools
before I go to bed, I put it ina big ol' plastic food-saver.

> I actually left it out about eight hours on the stove yesterday and
> when I realized I had. I was worried that it would be safe to
> eat. But I put it in the fridge and decided to chance it.

You wrote this missive, so I assume you have not died (although 12 yr
old posts, hereabouts, are not unknown ....or even rare!).

> don't have a stainless steel pot. Probably should buy one.

You should. If yer to buy only one, I'd recommend no less tha 5 qts.

nb

On Sunday, September 4, 2016 at 9:04:30 AM UTC-10, wrote:
> I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
> to meld the floavors together as I always do, intendint on using it for dinner
> tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
> safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
> once heard not to do that in an aluminum or metal pot but this is lined with
> non-stick.Thanks.

My feeling is as long as it doesn't have more green or white stuff on it than you can scrape off, it's good!

On Sunday, September 4, 2016 at 8:04:30 PM UTC+1, wrote:
> I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
> to meld the floavors together as I always do, intendint on using it for dinner
> tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
> safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
> once heard not to do that in an aluminum or metal pot but this is lined with
> non-stick.Thanks.

I left a pan with curry sauce (covered)in a cool larder for 36 hours. I reheated it and felt very queasy the next day. This was a copper pan so possibly something leached from the metal?

On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
> > non-stick.Thanks.
>
> Make it a stainless steel pot and you should have no problems.
>
>
> nb

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food. make sure that the pot is an aluminum ply with the aluminum going up the sides of the pot as well as being on the base.

http://www.richardfisher.com

Helpful person wrote:
>
> On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
> > > non-stick.Thanks.
> >
> > Make it a stainless steel pot and you should have no problems.
> >
> >
> > nb
>
> A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.

Not if you learn how to use stainless steel. Almost all of my cookware
is the cheap RevereWare and it works great for me. I've tried a couple
of different saucepans but I wasn't impressed. I don't even use my cast
iron pans. More trouble than they are worth, imo.

On Wednesday, September 7, 2016 at 9:01:16 AM UTC-4, Gary wrote:
> Helpful person wrote:
> >
> > On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
> > > > non-stick.Thanks.
> > >
> > > Make it a stainless steel pot and you should have no problems.
> > >
> > >
> > > nb
> >
> > A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.
>
> Not if you learn how to use stainless steel. Almost all of my cookware
> is the cheap RevereWare and it works great for me. I've tried a couple
> of different saucepans but I wasn't impressed. I don't even use my cast
> iron pans. More trouble than they are worth, imo.

Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

http://www.richardfisher.com

Helpful person wrote:
>
> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.

:-D

On 9/7/2016 8:59 AM, Gary wrote:
> Helpful person wrote:
>>
>> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.
>
> I make spaghetti sauce once or twice a year in large batches...6-7
> quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
> had solids burn on the bottom. As I said, you just need to know how to
> use the stainless pans. Also, my simmer is very low. Seriously, I've
> never had your problem but I do check on mine occasionally and stir it.
>
> :-D
>

6-7 quarts is not a large batch.

I assume you have a gas stove, and one that lets the flame get quite low
without sputtering out.

Gary > wrote:
> Helpful person wrote:
>>
>> Simmering a home made tomato sauce to reduce the volume will burn in a
>> stainless steel pot. The solids collect at the bottom and no matter how
>> careful one is (without constant stirring) it will burn.
>
> I make spaghetti sauce once or twice a year in large batches...6-7
> quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
> had solids burn on the bottom. As I said, you just need to know how to
> use the stainless pans. Also, my simmer is very low. Seriously, I've
> never had your problem but I do check on mine occasionally and stir it.
>
> :-D
>

I've been using the same same tri-ply Revere saucepan for 25 years and the
only time I've ever burned sauce or bits was clearly user error. "Simmer"
isn't boil.

--
jinx the minx

Gary wrote:
>Helpful person wrote:
>>notbob wrote:
>> > > non-stick.Thanks.
>> >
>> > Make it a stainless steel pot and you should have no problems.
>>
>> A stainless steel pot is an excellent container for tomato sauces.
>> However, stainless steel is a poor conductor of heat and forms hot
>> spots that can burn the food.
>
>Not if you learn how to use stainless steel.

True... and learn how to cook tomato sauce... on low heat, barely a
simmer... never boil tomato sauce or it will caramelize and become
bitter. Any cheapo stainless steel pot works well for tomato sauce.

On Wed, 7 Sep 2016 08:31:41 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, September 7, 2016 at 9:01:16 AM UTC-4, Gary wrote:
>> Helpful person wrote:
>> >
>> > On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
>> > > > non-stick.Thanks.
>> > >
>> > > Make it a stainless steel pot and you should have no problems.
>> >
>> > A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.
>>
>> Not if you learn how to use stainless steel. Almost all of my cookware
>> is the cheap RevereWare and it works great for me. I've tried a couple
>> of different saucepans but I wasn't impressed. I don't even use my cast
>> iron pans. More trouble than they are worth, imo.

Cast iron cookware is for those who can't afford a Gold's Gym
membership.

>Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot.
>The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

Then your simmer is actually a slow boil. With a slow simmer, hardly
a bubble breaking the surface a quick stir every 15-20 minutes is all
that's needed... if you're lazy there are electric pot stirrers. There
won't be much reducing needed with the correct type of tomatoes...
salad tomatoes contain too much water, Romas are best.
https://www.amazon.com/s?ie=UTF8&pag...ot% 20stirrer
I grow lots of tomatoes and many times I've made my own sauce from
fresh tomatoes, but for the past few years I no longer bother, it's
much easier to make sauce from canned. But I still grow several types
of tomatoes and this year has been a bumper crop, each day I pick
enough for ten familys; This is what I kept from last evening's
harvest, there were ten times this amount but were given away this
morning to my wife's watercolor painting class:
http://i67.tinypic.com/50obhd.jpg

On Wed, 07 Sep 2016 11:59:06 -0400, Gary > wrote:

>Helpful person wrote:
>>
>> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.
>
>I make spaghetti sauce once or twice a year in large batches...6-7
>quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
>had solids burn on the bottom. As I said, you just need to know how to
>use the stainless pans. Also, my simmer is very low. Seriously, I've
>never had your problem but I do check on mine occasionally and stir it.

'Zactly... a very low simmer and remember to stir occasionally. It's
good to use a large windsor pot, narrow base and wide surface area.
reducing goes faster than with ordinary sauce pots, but they are
typically small and expensive:
http://www.ebay.com/itm/Mauviel-Styl...item46542ede52
This large pot does the job and for a lot less cost:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3

On Wed, 7 Sep 2016 09:01:42 -0700, Taxed and Spent
> wrote:

>On 9/7/2016 8:59 AM, Gary wrote:
>> Helpful person wrote:
>>>
>>> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.
>>
>> I make spaghetti sauce once or twice a year in large batches...6-7
>> quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
>> had solids burn on the bottom. As I said, you just need to know how to
>> use the stainless pans. Also, my simmer is very low. Seriously, I've
>> never had your problem but I do check on mine occasionally and stir it.
>>
>> :-D
>>
>
>6-7 quarts is not a large batch.

I was going to say the same but didn't want to start an argument... I
wouldn't bother to make a from scratch tomato sauce in less than a 16
quart pot.

>I assume you have a gas stove, and one that lets the flame get quite low
>without sputtering out.

My gas stove maintains a very low flame but one can also use a flame
tamer.

In article >,
says...
>
> On Wednesday, September 7, 2016 at 9:01:16 AM UTC-4, Gary wrote:
> > Helpful person wrote:
> > >
> > > On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
> > > > > non-stick.Thanks.
> > > >
> > > > Make it a stainless steel pot and you should have no problems.
> > > >
> > > >
> > > > nb
> > >
> > > A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.
> >
> > Not if you learn how to use stainless steel. Almost all of my cookware
> > is the cheap RevereWare and it works great for me. I've tried a couple
> > of different saucepans but I wasn't impressed. I don't even use my cast
> > iron pans. More trouble than they are worth, imo.
>
> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot.
The solids collect at the bottom and no matter how careful one is
(without constant stirring) it will burn.

You need better quality pans.

Mine are SS over a copper base; they don't have hot spots or burn
stuff even if it simmers for hours.

Janet UK

On 9/7/2016 11:59 AM, Gary wrote:
> Helpful person wrote:
>>
>> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.
>
> I make spaghetti sauce once or twice a year in large batches...6-7
> quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
> had solids burn on the bottom. As I said, you just need to know how to
> use the stainless pans. Also, my simmer is very low. Seriously, I've
> never had your problem but I do check on mine occasionally and stir it.
>
> :-D
>
Ditto that. I made tomato sauce for my spaghetti not long ago and used
a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
Naturally if the heat is too high and you just walk off and leave it
without ever stirring it you're bound to have problems. What the
pan/pot is made of isn't the problem!

Jill

Taxed and Spent wrote:
>
> Gary wrote:
> > I make spaghetti sauce once or twice a year in large batches...6-7
> > quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
> > had solids burn on the bottom. As I said, you just need to know how to
> > use the stainless pans. Also, my simmer is very low. Seriously, I've
> > never had your problem but I do check on mine occasionally and stir it.
> >
> > :-D
> >
>
> 6-7 quarts is not a large batch.

It damn sure is for me only. I don't want to dedicate my freezer to
spaghetti sauce. When I run out, I'll make more. The 8-quart pot is my
largest. I don't need bigger. I'm not Sheldon.


> I assume you have a gas stove, and one that lets the flame get quite low
> without sputtering out.

Yes, you're correct. Gas stove and I can turn it way down to the barest
minimum. My oven also works well as a dehydrator. I dehydrated a chopped
onion last week. You only get maybe a TBS or so from a medium onion.
Makes sense though as they are mostly water. It's very strong but much
sweeter than a raw one.

On Wednesday, September 7, 2016 at 8:15:38 PM UTC-4, Jill McQuown wrote:
> On 9/7/2016 11:59 AM, Gary wrote:
> > Helpful person wrote:
> >>
> >> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.
> >
> > I make spaghetti sauce once or twice a year in large batches...6-7
> > quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
> > had solids burn on the bottom. As I said, you just need to know how to
> > use the stainless pans. Also, my simmer is very low. Seriously, I've
> > never had your problem but I do check on mine occasionally and stir it.
> >
> > :-D
> >
> Ditto that. I made tomato sauce for my spaghetti not long ago and used
> a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
> Naturally if the heat is too high and you just walk off and leave it
> without ever stirring it you're bound to have problems. What the
> pan/pot is made of isn't the problem!
>
> Jill

If you're making a large batch, about 25 quarts being reduced to about 15 quarts, then a lot of solids gravitate to the bottom of the pot. If there are hot spots in the pot (non clad stainless steel) it will burn towards the end of the reduction. This is the quantity I usually make for canning.

http://www.richardfisher.com

Helpful person wrote:
>Jill McQuown wrote:
>>Gary wrote:
>> >Helpful person wrote:
>> >>
>> >> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot.
>> >
>> > I make spaghetti sauce once or twice a year in large batches...6-7
>> > quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
>> > had solids burn on the bottom. As I said, you just need to know how to
>> > use the stainless pans. Also, my simmer is very low. Seriously, I've
>> > never had your problem but I do check on mine occasionally and stir it.
>> >
>> > :-D
>> >
>> Ditto that. I made tomato sauce for my spaghetti not long ago and used
>> a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
>> Naturally if the heat is too high and you just walk off and leave it
>> without ever stirring it you're bound to have problems. What the
>> pan/pot is made of isn't the problem!
>>
>> Jill
>
>If you're making a large batch, about 25 quarts being reduced to about 15 quarts,

If your sauce needs that much reducing then you are using the wrong
type of tomato for sauce. I made the error of using salad tomatoes
for sauce once, never again... they contain far too much water for
making sauce, I had to simmer it more than 24 hours for all that
excess water to evaporate... since then I've used Romas, they are much
easier to grow too and the yield is fantastically high. I like Romas
better for sandwiches too, no more leaky sandwiches. I slice salad
tomatoes into wedges, season and eat with a fork or put the wedges
into a tossed salad and still all their juice collects at the bottom
of the bowl... and cherry tomatoes are the worst for sauce, not only
are they loaded with water they have tons of seeds for such tiny
things and very tough skin... their salvation is that they are very
tasty and don't require coring or slicing.

"Brooklyn1" wrote in message
...

Helpful person wrote:
>Jill McQuown wrote:
>>Gary wrote:
>> >Helpful person wrote:
>> >>
>> >> Simmering a home made tomato sauce to reduce the volume will burn in a
>> >> stainless steel pot.
>> >
>> > I make spaghetti sauce once or twice a year in large batches...6-7
>> > quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
>> > had solids burn on the bottom. As I said, you just need to know how to
>> > use the stainless pans. Also, my simmer is very low. Seriously, I've
>> > never had your problem but I do check on mine occasionally and stir it.
>> >
>> > :-D
>> >
>> Ditto that. I made tomato sauce for my spaghetti not long ago and used
>> a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
>> Naturally if the heat is too high and you just walk off and leave it
>> without ever stirring it you're bound to have problems. What the
>> pan/pot is made of isn't the problem!
>>
>> Jill
>
>If you're making a large batch, about 25 quarts being reduced to about 15
>quarts,

If your sauce needs that much reducing then you are using the wrong
type of tomato for sauce. I made the error of using salad tomatoes
for sauce once, never again... they contain far too much water for
making sauce, I had to simmer it more than 24 hours for all that
excess water to evaporate... since then I've used Romas, they are much
easier to grow too and the yield is fantastically high. I like Romas
better for sandwiches too, no more leaky sandwiches. I slice salad
tomatoes into wedges, season and eat with a fork or put the wedges
into a tossed salad and still all their juice collects at the bottom
of the bowl... and cherry tomatoes are the worst for sauce, not only
are they loaded with water they have tons of seeds for such tiny
things and very tough skin... their salvation is that they are very
tasty and don't require coring or slicing.

==========

Agree on the Romas. They are all I grow



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

On Thursday, September 8, 2016 at 12:16:39 PM UTC-4, Brooklyn1 wrote:
>
> If your sauce needs that much reducing then you are using the wrong
> type of tomato for sauce.

Don't talk rot. Of course I use Romas. There are great advantages in reducing by more than the "usual" amount.

http://www.richardfisher.com

Red kidney beans stain stainless steel pans.

On Wednesday, September 7, 2016 at 2:55:18 AM UTC-10, Helpful person wrote:
> On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
> > > non-stick.Thanks.
> >
> > Make it a stainless steel pot and you should have no problems.
> >
> >
> > nb
>
> A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food. make sure that the pot is an aluminum ply with the aluminum going up the sides of the pot as well as being on the base.
>
> http://www.richardfisher.com

I don't much care for reducing tomato sauces - it's quite the unpleasant task. I'll stick with thickening the sauce with a slurry instead.

Helpfless person wrote:
>Brooklyn1 wrote:
>>
>> If your sauce needs that much reducing
>> then you are using the wrong
>> type of tomato for sauce.
>
>Don't talk rot. Of course I use Romas.
>There are great advantages in reducing
>by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1
> wrote:

>Helpfless person wrote:
>>Brooklyn1 wrote:
>>>
>>> If your sauce needs that much reducing
>>> then you are using the wrong
>>> type of tomato for sauce.
>>
>>Don't talk rot. Of course I use Romas.
>>There are great advantages in reducing
>>by more than the "usual" amount.
>
>"Usual" is not an amount... you communicate
>like a good for nothing politition, in vagaries
>and lies. I don't believe for a second that
>you've ever cooked anything... you've never
>heard of a Roma tomato until I posted about
>it, you even copied my upper case "R" which
>no one here uses unless speaking of the capital
>of Italia. You got a lot of nerve telling people
>here who have been cooking since forever what
>kind of pot to use, you don't even own a pot.
>No one here has ever seen anything you've
>cooked, you don't have a place of residence
>or even a name, you are not at all helpful, you
>are a Helpless person.

If you're gonna type when drunk, at least use a spell checker.

dsi1 wrote:
>Helpfless person wrote:
>>notbob wrote:
>> > >
>> > > non-stick.Thanks.
>> >
>> > Make it a stainless steel pot and you should have no problems.
>>
>> A stainless steel pot is an excellent container for tomato sauces.
>
>I don't much care for reducing tomato sauces - it's quite the unpleasant task.
>I'll stick with thickening the sauce with a slurry instead.

A slurry of what... hey Carmine, the pasta sauce it needa be more
thicker... okay Guido, I putta morea C-ment.

On 9/8/2016 4:52 PM, Je�us wrote:
(snip Sheldon crapola)

> If you're gonna type when drunk, at least use a spell checker.
>
Perhaps he has his own, special, spell-checker?

On 9/8/2016 10:58 AM, Brooklyn1 wrote:
> dsi1 wrote:
>> Helpfless person wrote:
>>> notbob wrote:
>>>>>
>>>>> non-stick.Thanks.
>>>>
>>>> Make it a stainless steel pot and you should have no problems.
>>>
>>> A stainless steel pot is an excellent container for tomato sauces.
>>
>> I don't much care for reducing tomato sauces - it's quite the unpleasant task.
>> I'll stick with thickening the sauce with a slurry instead.
>
> A slurry of what... hey Carmine, the pasta sauce it needa be more
> thicker... okay Guido, I putta morea C-ment.
>

wise guy

On Thu, 8 Sep 2016 12:46:38 -1000, dsi1 > wrote:

>On 9/8/2016 10:58 AM, Brooklyn1 wrote:
>> dsi1 wrote:
>>> Helpfless person wrote:
>>>> notbob wrote:
>>>>>>
>>>>>> non-stick.Thanks.
>>>>>
>>>>> Make it a stainless steel pot and you should have no problems.
>>>>
>>>> A stainless steel pot is an excellent container for tomato sauces.
>>>
>>> I don't much care for reducing tomato sauces - it's quite the unpleasant task.
>>> I'll stick with thickening the sauce with a slurry instead.
>>
>> A slurry of what... hey Carmine, the pasta sauce it needa be more
>> thicker... okay Guido, I putta morea C-ment.
>>
>
>wise guy

Um, that be wisea guy. hehe

On Thu, 8 Sep 2016 17:49:35 -0400, S Viemeister
> wrote:

>On 9/8/2016 4:52 PM, Je?us wrote:
>(snip Sheldon crapola)
>
>> If you're gonna type when drunk, at least use a spell checker.
>>
>Perhaps he has his own, special, spell-checker?

Unless he posts pics of it, I won't believe it

"Jeßus" > wrote in message
...
> On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1
> > wrote:
>
>>Helpfless person wrote:
>>>Brooklyn1 wrote:
>>>>
>>>> If your sauce needs that much reducing
>>>> then you are using the wrong
>>>> type of tomato for sauce.
>>>
>>>Don't talk rot. Of course I use Romas.
>>>There are great advantages in reducing
>>>by more than the "usual" amount.
>>
>>"Usual" is not an amount... you communicate
>>like a good for nothing politition, in vagaries
>>and lies. I don't believe for a second that
>>you've ever cooked anything... you've never
>>heard of a Roma tomato until I posted about
>>it, you even copied my upper case "R" which
>>no one here uses unless speaking of the capital
>>of Italia. You got a lot of nerve telling people
>>here who have been cooking since forever what
>>kind of pot to use, you don't even own a pot.
>>No one here has ever seen anything you've
>>cooked, you don't have a place of residence
>>or even a name, you are not at all helpful, you
>>are a Helpless person.
>
> If you're gonna type when drunk, at least use a spell checker.

And a few paragraphs or spaces couldn't hurt either, sending these huge
walls of text like he does is pure laziness on his part.

Cheri

On Fri, 09 Sep 2016 09:09:47 +1000, Jeßus > wrote:

>On Thu, 8 Sep 2016 17:49:35 -0400, S Viemeister
> wrote:
>
>>On 9/8/2016 4:52 PM, Je?us wrote:
>>(snip Sheldon crapola)
>>
>>> If you're gonna type when drunk, at least use a spell checker.
>>>
>>Perhaps he has his own, special, spell-checker?
>
>Unless he posts pics of it, I won't believe it

I post with Agent, I choose not to use their spell check because I
prefer my own spelling with several woids, capeche!
I'm not drunk, it's very difficult to get plastered on 2 packs of
ramen. I don't pour my Crystal Palace before 6 PM, I have one or two
double shots at the most... I don't think anyone can become inebreated
from two trays if mice cubes and a liter of diet Sprite... maybe it's
that quarter wedge of fresh lemon... BJs has bags of 9 huge fresh
Sunkist lemons for $2.99. My wife being Belizean prefers lime with
her dark rum n'coke... but she's not much of a drinker, maybe 2-3
shots a week... mostly plain Coke with lots of lime, half a lime to a
12 ounce can. Belizeans love their lime, in cooking too, especially
seafood... Belize has some of the best fresh seafood on the planet...
aside from Austrailia Belize has the largest barrier reef. I spent a
lot of time snorkeling, I felt like Jaques Cousteau, amazing views.