What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?

On 1/6/2017 7:28 AM, wrote:
> What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?
>

Don't remember. It has been over 50 years since I had a taste of that
horrid stuff. Make pasta with a jarred sauce if you want easy and
acceptable taste.

Ed Pawlowski wrote:
>
> On 1/6/2017 7:28 AM, wrote:
> > What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?
> >
>
> Don't remember. It has been over 50 years since I had a taste of that
> horrid stuff. Make pasta with a jarred sauce if you want easy and
> acceptable taste.

I haven't eaten canned spaghetti in about 40 years. I did eat it
occasionally in my early twenties though when I just wanted a quick
filler and didn't worry about taste. I do remember though that it's
better eaten cold right out of the can. If you heat it up, it gets too
soupy (watery).

Canned ravioli, I'll buy on sale sometimes when hurricane season is
approaching. Just for backup food that needs no refrigeration or even
heat to eat.

I've never noticed any "pungent after-taste" though. You either like the
canned stuff or you don't.

IMO, canned meals are good for emergency situations (like no power). I
rarely buy any canned *meals* these days except for that.

Gary wrote:
>
>
> I haven't eaten canned spaghetti in about 40 years. I did eat
> it occasionally in my early twenties though when I just wanted
> a quick filler and didn't worry about taste. I do remember though
> that it's better eaten cold right out of the can. If you heat
> it up, it gets too soupy (watery).
>
> Canned ravioli, I'll buy on sale sometimes when hurricane season
> is approaching. Just for backup food that needs no refrigeration
> or even heat to eat.
>
> I've never noticed any "pungent after-taste" though

I sure tasted it. "Spaghetti and Meatballs" by Chef-Boy-Ar-

On 2017-01-06 6:47 AM, wrote:
> Gary wrote:
>>
>>
>> I haven't eaten canned spaghetti in about 40 years. I did eat
>> it occasionally in my early twenties though when I just wanted
>> a quick filler and didn't worry about taste. I do remember though
>> that it's better eaten cold right out of the can. If you heat
>> it up, it gets too soupy (watery).
>>
>> Canned ravioli, I'll buy on sale sometimes when hurricane season
>> is approaching. Just for backup food that needs no refrigeration
>> or even heat to eat.
>>
>> I've never noticed any "pungent after-taste" though
>
> I sure tasted it. "Spaghetti and Meatballs" by Chef-Boy-Ar-
>
That stuff is vile! I bought some for my grandchildren once, tried it
first and pitched it!

On 1/6/2017 8:30 AM, Gary wrote:

> IMO, canned meals are good for emergency situations (like no power). I
> rarely buy any canned *meals* these days except for that.
>

I wonder how those 25 year meals they sell for survivalists are. Seems
it would be a good idea to have at least a few days supply on hand if
you are in a place with potential long term outages.

Ed Pawlowski wrote:
>
> On 1/6/2017 8:30 AM, Gary wrote:
>
> > IMO, canned meals are good for emergency situations (like no power). I
> > rarely buy any canned *meals* these days except for that.
> >
>
> I wonder how those 25 year meals they sell for survivalists are. Seems
> it would be a good idea to have at least a few days supply on hand if
> you are in a place with potential long term outages.

Something to eat is better than nothing.....as long as it's still good.

Also handy to have on hand is cash in small bills. In cases of long term
power outages some stores will open briefly using a generator. Cash only
though, no credit or debit cards.

I got caught that way one year. Power was out for 3 days. I had no cash
but plenty in my bank account. I couldn't buy anything since it was cash
only. Since then, I always get $100 in one dollar bills each August when
hurricane season is coming. Just in case.

On 1/6/2017 7:21 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> On 1/6/2017 8:30 AM, Gary wrote:
>>
>>> IMO, canned meals are good for emergency situations (like no power). I
>>> rarely buy any canned *meals* these days except for that.
>>>
>>
>> I wonder how those 25 year meals they sell for survivalists are. Seems
>> it would be a good idea to have at least a few days supply on hand if
>> you are in a place with potential long term outages.
>
> Something to eat is better than nothing.....as long as it's still good.
>
> Also handy to have on hand is cash in small bills. In cases of long term
> power outages some stores will open briefly using a generator. Cash only
> though, no credit or debit cards.
>
> I got caught that way one year. Power was out for 3 days. I had no cash
> but plenty in my bank account. I couldn't buy anything since it was cash
> only. Since then, I always get $100 in one dollar bills each August when
> hurricane season is coming. Just in case.
>


Your favorite stripper's name is Hurricane?

"l not -l" wrote:
>bruce2bowser wrote:
>
>> What is that pungent after-taste that stays with you once you prepare and
>> have a can of spaghetti or ravioli?

Chemically that's known as TIAD.

>Tin leached from the can lining - maybe? Acidic contents, such as
>tomato-ish substance, can react with tin.

There's no tin (Sn) in the 'tin can' (it's steel or aluminum), same as
there's no tin in tin foil, it's aluminum foil (I hear some say
"aluminum tin foil"). My theory is that many people began writing tin
foil because they didn't know how to spell aluminum. lol

On 1/6/2017 9:24 AM, Brooklyn1 wrote:
> "l not -l" wrote:
>> bruce2bowser wrote:
>>
>>> What is that pungent after-taste that stays with you once you prepare and
>>> have a can of spaghetti or ravioli?
>
> Chemically that's known as TIAD.
>
>> Tin leached from the can lining - maybe? Acidic contents, such as
>> tomato-ish substance, can react with tin.
>
> There's no tin (Sn) in the 'tin can' (it's steel or aluminum), same as
> there's no tin in tin foil, it's aluminum foil (I hear some say
> "aluminum tin foil"). My theory is that many people began writing tin
> foil because they didn't know how to spell aluminum. lol
>


Tin foil predated aluminum foil, and the nickname stuck. Fewer
syllables I guess.

Likewise with tin cans - previously they used tinplate steel for
corrosion resistance.

On Friday, January 6, 2017 at 2:29:00 AM UTC-10, wrote:
> What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?

I am familiar with this taste. My guess is that it's an extract of black pepper. I can't say why they add it to canned pasta except that it's probably masking some other flavor.

On Fri, 6 Jan 2017 04:28:55 -0800 (PST), wrote:

>What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?

The preservatives, colorants, emulsifiers and anti-coagulants.

On Fri, 6 Jan 2017 04:28:55 -0800 (PST), wrote:

>What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?

'Prepare'? You mean, open the can? The crap flavour you're
experiencing is because it's crap. What else do you expect?

"Brooklyn1" wrote in message
...

"l not -l" wrote:
>bruce2bowser wrote:
>
>> What is that pungent after-taste that stays with you once you prepare and
>> have a can of spaghetti or ravioli?

Chemically that's known as TIAD.

>Tin leached from the can lining - maybe? Acidic contents, such as
>tomato-ish substance, can react with tin.

There's no tin (Sn) in the 'tin can' (it's steel or aluminum), same as
there's no tin in tin foil, it's aluminum foil (I hear some say
"aluminum tin foil"). My theory is that many people began writing tin
foil because they didn't know how to spell aluminum. lol

==============

Oh! I thought it was spelled aluminum in US?? You are the first person I
have seen using 'aluminium'.



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

On Fri, 6 Jan 2017 09:37:09 -0800, Taxed and Spent
> wrote:

>On 1/6/2017 9:24 AM, Brooklyn1 wrote:
>> "l not -l" wrote:
>>> bruce2bowser wrote:
>>>
>>>> What is that pungent after-taste that stays with you once you prepare and
>>>> have a can of spaghetti or ravioli?
>>
>> Chemically that's known as TIAD.
>>
>>> Tin leached from the can lining - maybe? Acidic contents, such as
>>> tomato-ish substance, can react with tin.
>>
>> There's no tin (Sn) in the 'tin can' (it's steel or aluminum), same as
>> there's no tin in tin foil, it's aluminum foil (I hear some say
>> "aluminum tin foil"). My theory is that many people began writing tin
>> foil because they didn't know how to spell aluminum. lol
>>
>
>
>Tin foil predated aluminum foil, and the nickname stuck.

There has never been tin foil food wrap, show me. Some 200 years ago
there were tin lined cans but people died.

On 1/6/2017 2:55 PM, Brooklyn1 wrote:
> On Fri, 6 Jan 2017 09:37:09 -0800, Taxed and Spent
> > wrote:
>
>> On 1/6/2017 9:24 AM, Brooklyn1 wrote:
>>> "l not -l" wrote:
>>>> bruce2bowser wrote:
>>>>
>>>>> What is that pungent after-taste that stays with you once you prepare and
>>>>> have a can of spaghetti or ravioli?
>>>
>>> Chemically that's known as TIAD.
>>>
>>>> Tin leached from the can lining - maybe? Acidic contents, such as
>>>> tomato-ish substance, can react with tin.
>>>
>>> There's no tin (Sn) in the 'tin can' (it's steel or aluminum), same as
>>> there's no tin in tin foil, it's aluminum foil (I hear some say
>>> "aluminum tin foil"). My theory is that many people began writing tin
>>> foil because they didn't know how to spell aluminum. lol
>>>
>>
>>
>> Tin foil predated aluminum foil, and the nickname stuck.
>
> There has never been tin foil food wrap, show me. Some 200 years ago
> there were tin lined cans but people died.
>

I don't have to show you anything. I explained why people call it tin
foil and tin cans. I am done.

On 2017-01-06 4:07 PM, Taxed and Spent wrote:
> On 1/6/2017 2:55 PM, Brooklyn1 wrote:
>> On Fri, 6 Jan 2017 09:37:09 -0800, Taxed and Spent
>> > wrote:
>>
>>> On 1/6/2017 9:24 AM, Brooklyn1 wrote:
>>>> "l not -l" wrote:
>>>>> bruce2bowser wrote:
>>>>>
>>>>>> What is that pungent after-taste that stays with you once you
>>>>>> prepare and
>>>>>> have a can of spaghetti or ravioli?
>>>>
>>>> Chemically that's known as TIAD.
>>>>
>>>>> Tin leached from the can lining - maybe? Acidic contents, such as
>>>>> tomato-ish substance, can react with tin.
>>>>
>>>> There's no tin (Sn) in the 'tin can' (it's steel or aluminum), same as
>>>> there's no tin in tin foil, it's aluminum foil (I hear some say
>>>> "aluminum tin foil"). My theory is that many people began writing tin
>>>> foil because they didn't know how to spell aluminum. lol
>>>>
>>>
>>>
>>> Tin foil predated aluminum foil, and the nickname stuck.
>>
>> There has never been tin foil food wrap, show me. Some 200 years ago
>> there were tin lined cans but people died.
>>
From the lead solder, NOT the tin!!!

On Fri, 06 Jan 2017 17:55:19 -0500, Brooklyn1
> wrote:


>There has never been tin foil food wrap, show me. Some 200 years ago
>there were tin lined cans but people died.

They died from the lead used, not the tin itself.

On Fri, 6 Jan 2017 22:42:12 GMT, "l not -l" > wrote:

>You are correct; there are no longer tin cans made wholly of tin. The
>common tin can, such as currently used by Del Monte for canned fruit, among
>other brands and contents, is made of tinplate steel.

Most 'tin' cans are actually now made out of aluminum.
It's cheaper, resists corrosion better, is easier to work,
and DOESN'T contaminate food once opened and food left inside.

On Fri, 6 Jan 2017 16:09:24 -0700, graham > wrote:

>>> There has never been tin foil food wrap, show me. Some 200 years ago
>>> there were tin lined cans but people died.
>>>
> From the lead solder, NOT the tin!!!

FELDERCARP!!

If a tin can (when they WERE tin) was opened, and food left inside
for some length of time, the corrosion would create toxins within
the food, and it COULD kill!

https://www.ncbi.nlm.nih.gov/pubmed/6759048


And there CERTAINLY WAS tin foil, which is why it is CALLED that,
while actually now being made of aluminum, LIKE tin cans are.

https://en.wikipedia.org/wiki/Tin_foil

On Fri, 06 Jan 2017 15:21:47 -0800, The New Other Guy
> wrote:

>On Fri, 6 Jan 2017 22:42:12 GMT, "l not -l" > wrote:
>
>>You are correct; there are no longer tin cans made wholly of tin. The
>>common tin can, such as currently used by Del Monte for canned fruit, among
>>other brands and contents, is made of tinplate steel.
>
>Most 'tin' cans are actually now made out of aluminum.

Most cans in America might be made that way, but not elsewhere.
('soda' and beer cans being an exception).

>It's cheaper, resists corrosion better, is easier to work,
>and DOESN'T contaminate food once opened and food left inside.

Aluminium has it's own toxicity issues. But then so too does BPA.

On 1/6/2017 10:01 AM, Ed Pawlowski wrote:
> On 1/6/2017 8:30 AM, Gary wrote:
>
>> IMO, canned meals are good for emergency situations (like no power). I
>> rarely buy any canned *meals* these days except for that.
>>
>
> I wonder how those 25 year meals they sell for survivalists are. Seems
> it would be a good idea to have at least a few days supply on hand if
> you are in a place with potential long term outages.

I got a couple of free samples from that Wise Company. Horrific stuff.
I suppose if I was starving I'd eat them. Canned ravioli would be
better and cost a whole lot less.

Jill

On 1/6/2017 4:05 PM, Je�us wrote:
> On Fri, 6 Jan 2017 04:28:55 -0800 (PST), wrote:
>
>> What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?
>
> 'Prepare'? You mean, open the can? The crap flavour you're
> experiencing is because it's crap. What else do you expect?
>
You have to figure any meal that comes in a can and only costs about a
dollar (maybe less?) can't be all that great.

Jill

On Fri, 6 Jan 2017 19:09:33 -0500, jmcquown >
wrote:

>On 1/6/2017 4:05 PM, Je?us wrote:
>> On Fri, 6 Jan 2017 04:28:55 -0800 (PST), wrote:
>>
>>> What is that pungent after-taste that stays with you once you prepare and have a can of spaghetti or ravioli?
>>
>> 'Prepare'? You mean, open the can? The crap flavour you're
>> experiencing is because it's crap. What else do you expect?
>>
>You have to figure any meal that comes in a can and only costs about a
>dollar (maybe less?) can't be all that great.

Indeed. Then again, I'm partial to baked beans, although the good
brands tend to cost more than a dollar.

On 2017-01-06 4:28 PM, The New Other Guy wrote:
> On Fri, 6 Jan 2017 16:09:24 -0700, graham > wrote:
>
>>>> There has never been tin foil food wrap, show me. Some 200 years ago
>>>> there were tin lined cans but people died.
>>>>
>> From the lead solder, NOT the tin!!!
>
> FELDERCARP!!

Read up about the Franklin Expedition!

On Fri, 6 Jan 2017 20:32:01 -0600, Sqwertz >
wrote:

>On Fri, 6 Jan 2017 19:09:33 -0500, jmcquown wrote:
>
>> You have to figure any meal that comes in a can and only costs about a
>> dollar (maybe less?) can't be all that great.
>
>Chef Boyardee prices are actually dropping. They used to be about
>$1.20/can and now they're down to $.85/$.90, sometimes less on sale.
>Store brand is $.75.
>
>Just like most fast food, I sometimes eat them for sustenance - not
>for flavor. I will always eat something else if it's readily
>available.
>
>-sw

THE DWARF WILL EAT ANY CRAP HE CAN GLOM FROM HIS FOOD PANTRY... IT'S
EASY TO SEE THAT THE PICS OF FOOD HE POSTS ARE FOOD PANTRY VITTLES.

On Friday, January 6, 2017 at 6:50:20 PM UTC-5, Jeßus wrote:
> On Fri, 06 Jan 2017 15:21:47 -0800, The New Other Guy
> > wrote:
>
> >On Fri, 6 Jan 2017 22:42:12 GMT, "l not -l" > wrote:
> >
> >>You are correct; there are no longer tin cans made wholly of tin. The
> >>common tin can, such as currently used by Del Monte for canned fruit, among
> >>other brands and contents, is made of tinplate steel.
> >
> >Most 'tin' cans are actually now made out of aluminum.
>
> Most cans in America might be made that way, but not elsewhere.
> ('soda' and beer cans being an exception).
>

He's full of it. Food cans are steel.

Cindy Hamilton

On 2017-01-06, Jeßus > wrote:

> Aluminium has it's own toxicity issues. But then so too does BPA.

Quite the understatement. Many believe BPA is responsible for all the
on-the-rise cancers (breast, prostate, etc) we've been seeing. Eden
Foods got Ball cans to provide non-BPA lined cans. It took some time,
as most of today's cans are indeed BPA lined, as are most of today's
thermal printed receipts.

nb

Jeßus wrote:
>
> Then again, I'm partial to baked beans, although the good
brands
> tend to cost more than a dollar.

I don't mind the canned stuff either, like Ravioli or Chili, Tamales, which is Hormel brand, I guess. Its quick at lunch with corn chips.

On Sat, 7 Jan 2017 03:28:17 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 6, 2017 at 6:50:20 PM UTC-5, Jeßus wrote:
>> On Fri, 06 Jan 2017 15:21:47 -0800, The New Other Guy
>> > wrote:
>>
>> >On Fri, 6 Jan 2017 22:42:12 GMT, "l not -l" > wrote:
>> >
>> >>You are correct; there are no longer tin cans made wholly of tin. The
>> >>common tin can, such as currently used by Del Monte for canned fruit, among
>> >>other brands and contents, is made of tinplate steel.
>> >
>> >Most 'tin' cans are actually now made out of aluminum.
>>
>> Most cans in America might be made that way, but not elsewhere.
>> ('soda' and beer cans being an exception).
>>
>
>He's full of it. Food cans are steel.
>
>Cindy Hamilton

Many of the individual serving size food cans are now of aluminum. All
the cat food cans I buy are aluminum. I think in the future many more
food cans will be aluminum, in hopes that more people will recycle as
I've read that it costs half as much to reclaim aluminum as it does
steel. SPAM cans have been aluminum for a long time now. Coffee cans
are being made of plastic now... plastic is easily reclaimable, most
is converted to cold weather fabrics (Polar Tec fleece) and wicking
fabrics for sports clothing.
Learn he
http://www.cancentral.com/

On Saturday, January 7, 2017 at 10:47:25 AM UTC-5, Brooklyn1 wrote:
> On Sat, 7 Jan 2017 03:28:17 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, January 6, 2017 at 6:50:20 PM UTC-5, Jeßus wrote:
> >> On Fri, 06 Jan 2017 15:21:47 -0800, The New Other Guy
> >> > wrote:
> >>
> >> >On Fri, 6 Jan 2017 22:42:12 GMT, "l not -l" > wrote:
> >> >
> >> >>You are correct; there are no longer tin cans made wholly of tin. The
> >> >>common tin can, such as currently used by Del Monte for canned fruit, among
> >> >>other brands and contents, is made of tinplate steel.
> >> >
> >> >Most 'tin' cans are actually now made out of aluminum.
> >>
> >> Most cans in America might be made that way, but not elsewhere.
> >> ('soda' and beer cans being an exception).
> >>
> >
> >He's full of it. Food cans are steel.
> >
> >Cindy Hamilton
>
> Many of the individual serving size food cans are now of aluminum. All
> the cat food cans I buy are aluminum. I think in the future many more
> food cans will be aluminum, in hopes that more people will recycle as
> I've read that it costs half as much to reclaim aluminum as it does
> steel. SPAM cans have been aluminum for a long time now. Coffee cans
> are being made of plastic now... plastic is easily reclaimable, most
> is converted to cold weather fabrics (Polar Tec fleece) and wicking
> fabrics for sports clothing.
> Learn he
> http://www.cancentral.com/

Clearly, you're more knowledgeable than I am. Pretty much the only
food I buy in cans are tomatoes and corn.

Cindy Hamilton

That taste could be because of the acid in tomatoes. Try adding a little salt,
and see if that makes a difference.

N.

Nancy2 wrote:
>
>That taste could be because of the acid in tomatoes. Try adding a little salt,
>and see if that makes a difference.

I use a lot of canned tomatoes and have never noticed any lingering
after taste... often people on particular medications will have their
taste affected.

On 7 Jan 2017 12:15:16 GMT, notbob > wrote:

>On 2017-01-06, Jeßus > wrote:
>
>> Aluminium has it's own toxicity issues. But then so too does BPA.
>
>Quite the understatement. Many believe BPA is responsible for all the
>on-the-rise cancers (breast, prostate, etc) we've been seeing. Eden
>Foods got Ball cans to provide non-BPA lined cans. It took some time,
>as most of today's cans are indeed BPA lined, as are most of today's
>thermal printed receipts.

Yep. A lot of hormonal problems using BPA too, it mimics estrogens for
example (is this why so many younger guys are so effeminate these
days? .

Many of my food containers are glass with BPA free plastic lids, the
downside being the plastic is more brittle.

Plastics in general are a *major* issue in so many ways, but it is
*so* ubiquitous and indispensable that everyone plays ostrich, nobody
wants to confront the problem.

Gary wrote in rec.food.cooking:

> Ed Pawlowski wrote:
> >
> > On 1/6/2017 7:28 AM, wrote:
> > > What is that pungent after-taste that stays with you once you
> > > prepare and have a can of spaghetti or ravioli?
> > >
> >
> > Don't remember. It has been over 50 years since I had a taste of
> > that horrid stuff. Make pasta with a jarred sauce if you want easy
> > and acceptable taste.
>
> I haven't eaten canned spaghetti in about 40 years. I did eat it
> occasionally in my early twenties though when I just wanted a quick
> filler and didn't worry about taste. I do remember though that it's
> better eaten cold right out of the can. If you heat it up, it gets too
> soupy (watery).
>
> Canned ravioli, I'll buy on sale sometimes when hurricane season is
> approaching. Just for backup food that needs no refrigeration or even
> heat to eat.
>
> I've never noticed any "pungent after-taste" though. You either like
> the canned stuff or you don't.
>
> IMO, canned meals are good for emergency situations (like no power). I
> rarely buy any canned meals these days except for that.

Well, Hampton Roads is petty much snowed in as you know (others may or
may not know).

It was utterly INSANE at Harris Teeters on Thursday. I went because of
the super double coupons to 2$ (and expected the crazy folks to wait
until Friday to get stupid with 5gallons of milk for a 3 day event).

Instead I got one of the last 3 carts and after that, folks were
waiting in the parking lot for people to come out with one.

It was fairly hilarous watching folks stock up as if it would be a
month before the stores would be open.

--

cshenk wrote in rec.food.cooking:

> Gary wrote in rec.food.cooking:
>
> > Ed Pawlowski wrote:
> > >
> > > On 1/6/2017 7:28 AM, wrote:
> > > > What is that pungent after-taste that stays with you once you
> > > > prepare and have a can of spaghetti or ravioli?
> > > >
> > >
> > > Don't remember. It has been over 50 years since I had a taste of
> > > that horrid stuff. Make pasta with a jarred sauce if you want
> > > easy and acceptable taste.
> >
> > I haven't eaten canned spaghetti in about 40 years. I did eat it
> > occasionally in my early twenties though when I just wanted a quick
> > filler and didn't worry about taste. I do remember though that it's
> > better eaten cold right out of the can. If you heat it up, it gets
> > too soupy (watery).
> >
> > Canned ravioli, I'll buy on sale sometimes when hurricane season is
> > approaching. Just for backup food that needs no refrigeration or
> > even heat to eat.
> >
> > I've never noticed any "pungent after-taste" though. You either like
> > the canned stuff or you don't.
> >
> > IMO, canned meals are good for emergency situations (like no
> > power). I rarely buy any canned meals these days except for that.
>
> Well, Hampton Roads is petty much snowed in as you know (others may or
> may not know).
>
> It was utterly INSANE at Harris Teeters on Thursday. I went because
> of the super double coupons to 2$ (and expected the crazy folks to
> wait until Friday to get stupid with 5gallons of milk for a 3 day
> event).
>
> Instead I got one of the last 3 carts and after that, folks were
> waiting in the parking lot for people to come out with one.
>
> It was fairly hilarous watching folks stock up as if it would be a
> month before the stores would be open.

Sorry, typod the subject.

Meantime I have 2 things cooking and watching the clock to start bread
when the oven will be free to bake it.

Oven: Eye of round, about 1.5lbs bought 6July and vacuum sealed.
Defrosted in the fridge Thursday. I got playful/creative with this one
and when shopping, I was concentrating on sales and the super double up
to 2$ coupons so forgot I was low on somce basics like potatoes and
carrots. Oh well!
- Added about 1/2c water and some beef bullion then a chopped onion and
4-5 stoplight-mini-peppers (mild). Then wedge cut my last 3 potatoes
and added a small can of mushrooms with the water.
- Spicing was some of the last Pensey's fajita seasoning and some of
our new company 'Savory Spice', then a TB or so of Maille seed mustard
and a topping of roasted dry garlic (about 1/2 ts?) then a taste test
and last of a jar of roasted red pepper (4TB?).
- 325F for one hour then Don (who normally makes this but is feeling
the weather today) had me add about 1/2 cup water then take down to
275F. It needs something like 2.5-3 hours total (note the low heat).
It should be ready roughly 4:30 local time.

Stovetop: Tomato sauce, deep flavored sort. Starts with 2 cans of
28-32oz (This time 1 crushed, 1 sauce). Add 1/2 a medium onions
minced, 1/4 c blended italian seasoning (near last of the Pensey's),
granulated garlic (about 1/2 TB) and roasted garlic (about 3/4 ts).
- Simmering on lowest setting on a gas range with a diffuser under it.

THe sauce will be used in many ways over the next 2-4 weeks, some
reduced to pizza sauce.

More cooking in a bit, have to check what's going

--

On 2017-01-07 2:12 PM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> Ed Pawlowski wrote:
>>>
>>> On 1/6/2017 7:28 AM, wrote:
>>>> What is that pungent after-taste that stays with you once you
>>>> prepare and have a can of spaghetti or ravioli?
>>>>
>>>
>>> Don't remember. It has been over 50 years since I had a taste of
>>> that horrid stuff. Make pasta with a jarred sauce if you want easy
>>> and acceptable taste.
>>
>> I haven't eaten canned spaghetti in about 40 years. I did eat it
>> occasionally in my early twenties though when I just wanted a quick
>> filler and didn't worry about taste. I do remember though that it's
>> better eaten cold right out of the can. If you heat it up, it gets too
>> soupy (watery).
>>
>> Canned ravioli, I'll buy on sale sometimes when hurricane season is
>> approaching. Just for backup food that needs no refrigeration or even
>> heat to eat.
>>
>> I've never noticed any "pungent after-taste" though. You either like
>> the canned stuff or you don't.
>>
>> IMO, canned meals are good for emergency situations (like no power). I
>> rarely buy any canned meals these days except for that.
>
> Well, Hampton Roads is petty much snowed in as you know (others may or
> may not know).
>
> It was utterly INSANE at Harris Teeters on Thursday. I went because of
> the super double coupons to 2$ (and expected the crazy folks to wait
> until Friday to get stupid with 5gallons of milk for a 3 day event).
>
> Instead I got one of the last 3 carts and after that, folks were
> waiting in the parking lot for people to come out with one.
>
> It was fairly hilarous watching folks stock up as if it would be a
> month before the stores would be open.


Sometimes is is amusing enough to see what people in that area and south
think of as being snowed in, so I had to check it out. It turns out
that they got 5-8". That would not be enough to shut us down but it is
a heck of a lot more than it usually takes to wreak havoc there.

On 1/7/2017 3:43 PM, Dave Smith wrote:

> Sometimes is is amusing enough to see what people in that area and south
> think of as being snowed in, so I had to check it out. It turns out
> that they got 5-8". That would not be enough to shut us down but it is
> a heck of a lot more than it usually takes to wreak havoc there.
>
>

When we had a plant in North Carolina, they would close with an inch or
two of snow. they did not have the equipment to handle it or the
practice to drive in it.

Here in CT, if I can get out of my driveway, I can get anywhere. they
do an excellent job with the roads. Equipment and experience road crews
make a difference.

On Sat, 7 Jan 2017 15:43:44 -0500, Dave Smith
> wrote:

>On 2017-01-07 2:12 PM, cshenk wrote:
>> Gary wrote in rec.food.cooking:
>>
>>> Ed Pawlowski wrote:
>>>>
>>>> On 1/6/2017 7:28 AM, wrote:
>>>>> What is that pungent after-taste that stays with you once you
>>>>> prepare and have a can of spaghetti or ravioli?
>>>>>
>>>>
>>>> Don't remember. It has been over 50 years since I had a taste of
>>>> that horrid stuff. Make pasta with a jarred sauce if you want easy
>>>> and acceptable taste.
>>>
>>> I haven't eaten canned spaghetti in about 40 years. I did eat it
>>> occasionally in my early twenties though when I just wanted a quick
>>> filler and didn't worry about taste. I do remember though that it's
>>> better eaten cold right out of the can. If you heat it up, it gets too
>>> soupy (watery).
>>>
>>> Canned ravioli, I'll buy on sale sometimes when hurricane season is
>>> approaching. Just for backup food that needs no refrigeration or even
>>> heat to eat.
>>>
>>> I've never noticed any "pungent after-taste" though. You either like
>>> the canned stuff or you don't.
>>>
>>> IMO, canned meals are good for emergency situations (like no power). I
>>> rarely buy any canned meals these days except for that.
>>
>> Well, Hampton Roads is petty much snowed in as you know (others may or
>> may not know).
>>
>> It was utterly INSANE at Harris Teeters on Thursday. I went because of
>> the super double coupons to 2$ (and expected the crazy folks to wait
>> until Friday to get stupid with 5gallons of milk for a 3 day event).
>>
>> Instead I got one of the last 3 carts and after that, folks were
>> waiting in the parking lot for people to come out with one.
>>
>> It was fairly hilarous watching folks stock up as if it would be a
>> month before the stores would be open.
>
>
>Sometimes is is amusing enough to see what people in that area and south
>think of as being snowed in, so I had to check it out. It turns out
>that they got 5-8". That would not be enough to shut us down but it is
>a heck of a lot more than it usually takes to wreak havoc there.
>
We've already got about six inches on the ground from the other night
and tonight we have a severe storm warning - everything is deadly
still and I guess it's coming! I have a condo and park underground,
so I'm alright jack, but my sympathies to those who don't !

On 2017-01-07 4:37 PM, Ed Pawlowski wrote:
> On 1/7/2017 3:43 PM, Dave Smith wrote:
>
>> Sometimes is is amusing enough to see what people in that area and south
>> think of as being snowed in, so I had to check it out. It turns out
>> that they got 5-8". That would not be enough to shut us down but it is
>> a heck of a lot more than it usually takes to wreak havoc there.
>>
>>
>
> When we had a plant in North Carolina, they would close with an inch or
> two of snow. they did not have the equipment to handle it or the
> practice to drive in it.
>
> Here in CT, if I can get out of my driveway, I can get anywhere. they
> do an excellent job with the roads. Equipment and experience road crews
> make a difference.

Plows and sanders are not cheaper to run. Unless you have enough to
cover the whole town or city they aren't much use. If you only need them
once every few years it might be cheaper for all concerned to just shut
down for a day or two.