Â* And just enough - mostly Roma - for a double batch of pizza sauce .
It's simmering on the back burner even as i type this - I'll post the
recipe if any one wants it . I'll let it mellow overnight then make
pizza tomorrow . I'm not sure just how much I use per pie , whatever is
left will be divided up into appropriate quantities and frozen for later
use . The sauce is what takes the time , I simmer it for at least 3 or 4
hours . Dough is easier , only needs to be handled briefly twice after
measuring into the bread machine .

Â* --

Â* Snag

Terry Coombs wrote:
>
> * And just enough - mostly Roma - for a double batch of pizza sauce .
>It's simmering on the back burner even as i type this - I'll post the
>recipe if any one wants it . I'll let it mellow overnight then make
>pizza tomorrow . I'm not sure just how much I use per pie , whatever is
>left will be divided up into appropriate quantities and frozen for later
>use . The sauce is what takes the time , I simmer it for at least 3 or 4
>hours . Dough is easier , only needs to be handled briefly twice after
>measuring into the bread machine .

Pizza sauce should be cooked very minimally... simmer fresh very ripe
Romas just enough to pass through a food mill to remove skins and
seeds, season and place on pizza, sauce will cook in the hot oven.
Cooking tomato sauce for hours will cause it to caramelize, won't
taste like tomatoes, won't even be red... then placing it in a hot
oven for pizza it'll become burnt. Most people over cook tomato sauce
for pasta too... there're a lot of 'talians afflicted with severe
TIAD.

On 9/12/2017 2:36 PM, wrote:
> Terry Coombs wrote:
>> Â* And just enough - mostly Roma - for a double batch of pizza sauce .
>> It's simmering on the back burner even as i type this - I'll post the
>> recipe if any one wants it . I'll let it mellow overnight then make
>> pizza tomorrow . I'm not sure just how much I use per pie , whatever is
>> left will be divided up into appropriate quantities and frozen for later
>> use . The sauce is what takes the time , I simmer it for at least 3 or 4
>> hours . Dough is easier , only needs to be handled briefly twice after
>> measuring into the bread machine .
> Pizza sauce should be cooked very minimally... simmer fresh very ripe
> Romas just enough to pass through a food mill to remove skins and
> seeds, season and place on pizza, sauce will cook in the hot oven.
> Cooking tomato sauce for hours will cause it to caramelize, won't
> taste like tomatoes, won't even be red... then placing it in a hot
> oven for pizza it'll become burnt. Most people over cook tomato sauce
> for pasta too... there're a lot of 'talians afflicted with severe
> TIAD.

Â* Your opinion ? I most heartily disagree with you . The intent of
simmering a sauce is for the flavors to mingle and enhance each other .
It's called "synergy" , when the whole exceeds the sum of the parts .
I'll put my simmered for hours spaghetti sauce up against yours or any
other . If you're caramelizing the sugars you're using WAY too much heat
..Â* I have cooked this (spaghetti) sauce for up to 100 people *BY*
*REQUEST* for church dinners ... and have been published in at least 3
"church"Â* cookbooks . The wife sez that my pizza is better than the
local pizzeria - which I considerÂ* the best I've ever had (Tommy's
Famous in Mountain View Ar , they got a web page)Â* . Now then , just
pack up your opinion in your little rucksack and toddle on up the road .

Â* --

Â* Snag

On Tue, 12 Sep 2017 17:12:04 -0500, Terry Coombs >
wrote:

>On 9/12/2017 2:36 PM, wrote:
>> Terry Coombs wrote:
>>> * And just enough - mostly Roma - for a double batch of pizza sauce .
>>> It's simmering on the back burner even as i type this - I'll post the
>>> recipe if any one wants it . I'll let it mellow overnight then make
>>> pizza tomorrow . I'm not sure just how much I use per pie , whatever is
>>> left will be divided up into appropriate quantities and frozen for later
>>> use . The sauce is what takes the time , I simmer it for at least 3 or 4
>>> hours . Dough is easier , only needs to be handled briefly twice after
>>> measuring into the bread machine .
>> Pizza sauce should be cooked very minimally... simmer fresh very ripe
>> Romas just enough to pass through a food mill to remove skins and
>> seeds, season and place on pizza, sauce will cook in the hot oven.
>> Cooking tomato sauce for hours will cause it to caramelize, won't
>> taste like tomatoes, won't even be red... then placing it in a hot
>> oven for pizza it'll become burnt. Most people over cook tomato sauce
>> for pasta too... there're a lot of 'talians afflicted with severe
>> TIAD.
>
> * Your opinion ? I most heartily disagree with you . The intent of
>simmering a sauce is for the flavors to mingle and enhance each other .
>It's called "synergy" , when the whole exceeds the sum of the parts .
>I'll put my simmered for hours spaghetti sauce up against yours or any
>other . If you're caramelizing the sugars you're using WAY too much heat
>.* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>*REQUEST* for church dinners ... and have been published in at least 3
>"church"* cookbooks . The wife sez that my pizza is better than the
>local pizzeria - which I consider* the best I've ever had (Tommy's
>Famous in Mountain View Ar , they got a web page)* . Now then , just
>pack up your opinion in your little rucksack and toddle on up the road .

lol

Terry Coombs wrote:

> .Â* I have cooked this (spaghetti) sauce for up to 100 people *BY*
> *REQUEST* for church dinners ... and have been published in at least 3
> "church"Â* cookbooks .


No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...


--
Best
Greg

On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
> Terry Coombs wrote:
>
>> .Â* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>> *REQUEST* for church dinners ... and have been published in at least 3
>> "church"Â* cookbooks .
>
> No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...
>
>
I didn't offer , I was asked .

Â* --

Â* Snag

Ding - Dong Daddy wrote:
>Terry Coombs wrote:
>
>> .* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>> *REQUEST* for church dinners ... and have been published in at least 3
>> "church"* cookbooks .
>
>No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...

And gelt. RFC published a cookbook... in honor 0f 9/11 (yesterday)...
some ot the recipes are garbage... but since everyone contributed
dinero to buy the cookbook their recipes were included. I have a
couple of extras, today the RFC cookbook must be worth big bucks.... I
can probably get like $2 for one on ebay. But I'd not part with one
for less than a Grand.

On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
wrote:

>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>> Terry Coombs wrote:
>>
>>> .* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>> *REQUEST* for church dinners ... and have been published in at least 3
>>> "church"* cookbooks .
>>
>> No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...
>>
>>
>I didn't offer , I was asked .

I have to admit that nobody ever asked me to publish anything in a
church cookbook. Or any other church book.

On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
wrote:

>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>wrote:
>
>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>> Terry Coombs wrote:
>>>
>>>> .* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>> *REQUEST* for church dinners ... and have been published in at least 3
>>>> "church"* cookbooks .
>>>
>>> No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...
>>>
>>>
>>I didn't offer , I was asked .
>
>I have to admit that nobody ever asked me to publish anything in a
>church cookbook. Or any other church book.

I've been in a church. once.

On Tue, 12 Sep 2017 20:49:01 -0400, wrote:

>On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
>wrote:
>
>>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>>wrote:
>>
>>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>>> Terry Coombs wrote:
>>>>
>>>>> .* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>>> *REQUEST* for church dinners ... and have been published in at least 3
>>>>> "church"* cookbooks .
>>>>
>>>> No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...
>>>>
>>>>
>>>I didn't offer , I was asked .
>>
>>I have to admit that nobody ever asked me to publish anything in a
>>church cookbook. Or any other church book.
>
>I've been in a church. once.

I can't remember the last time.

On Wed, 13 Sep 2017 10:53:51 +1000, Bruce >
wrote:

>On Tue, 12 Sep 2017 20:49:01 -0400, wrote:
>
>>On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
>>wrote:
>>
>>>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>>>wrote:
>>>
>>>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>>>> Terry Coombs wrote:
>>>>>
>>>>>> .* I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>>>> *REQUEST* for church dinners ... and have been published in at least 3
>>>>>> "church"* cookbooks .
>>>>>
>>>>> No big deal, *anyone* can get published in a church cookbook, all you have to do is contribute a recipe...
>>>>>
>>>>>
>>>>I didn't offer , I was asked .
>>>
>>>I have to admit that nobody ever asked me to publish anything in a
>>>church cookbook. Or any other church book.
>>
>>I've been in a church. once.
>
>I can't remember the last ti

I remember... my third wife was sort of religious so we went to church
on easter sunday... she was more antsy to get out of there more
than me.

On Tuesday, September 12, 2017 at 3:36:40 PM UTC-4, Sheldon wrote:
> Terry Coombs wrote:
> >
> > Â* And just enough - mostly Roma - for a double batch of pizza sauce .
> >It's simmering on the back burner even as i type this - I'll post the
> >recipe if any one wants it . I'll let it mellow overnight then make
> >pizza tomorrow . I'm not sure just how much I use per pie , whatever is
> >left will be divided up into appropriate quantities and frozen for later
> >use . The sauce is what takes the time , I simmer it for at least 3 or 4
> >hours . Dough is easier , only needs to be handled briefly twice after
> >measuring into the bread machine .
>
> Pizza sauce should be cooked very minimally... simmer fresh very ripe
> Romas just enough to pass through a food mill to remove skins and
> seeds, season and place on pizza, sauce will cook in the hot oven.
> Cooking tomato sauce for hours will cause it to caramelize, won't
> taste like tomatoes, won't even be red... then placing it in a hot
> oven for pizza it'll become burnt. Most people over cook tomato sauce
> for pasta too... there're a lot of 'talians afflicted with severe
> TIAD.

Caramelized tomatoes: yum. I often fry a little tomato paste to
a nice brown color to add an additional layer of flavor.

Cindy Hamilton

"Bruce" wrote in message ...

On Tue, 12 Sep 2017 20:49:01 -0400, wrote:

>On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
>wrote:
>
>>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>>wrote:
>>
>>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>>> Terry Coombs wrote:
>>>>
>>>>> . I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>>> *REQUEST* for church dinners ... and have been published in at least 3
>>>>> "church" cookbooks .
>>>>
>>>> No big deal, *anyone* can get published in a church cookbook, all you
>>>> have to do is contribute a recipe...
>>>>
>>>>
>>>I didn't offer , I was asked .
>>
>>I have to admit that nobody ever asked me to publish anything in a
>>church cookbook. Or any other church book.
>
>I've been in a church. once.

I can't remember the last time.

==

Our Grand daughters wedding last December)



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

wrote in message ...

Ding - Dong Daddy wrote:
>Terry Coombs wrote:
>
>> . I have cooked this (spaghetti) sauce for up to 100 people *BY*
>> *REQUEST* for church dinners ... and have been published in at least 3
>> "church" cookbooks .
>
>No big deal, *anyone* can get published in a church cookbook, all you have
>to do is contribute a recipe...

And gelt. RFC published a cookbook... in honor 0f 9/11 (yesterday)...
some ot the recipes are garbage... but since everyone contributed
dinero to buy the cookbook their recipes were included. I have a
couple of extras, today the RFC cookbook must be worth big bucks.... I
can probably get like $2 for one on ebay. But I'd not part with one
for less than a Grand.

==

I have one but paid nothing. Nancy Young sent me one out of kindness




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

"Cindy Hamilton" > wrote in message
...
On Tuesday, September 12, 2017 at 3:36:40 PM UTC-4, Sheldon wrote:
> Terry Coombs wrote:
> >
> > Â And just enough - mostly Roma - for a double batch of pizza sauce .
> >It's simmering on the back burner even as i type this - I'll post the
> >recipe if any one wants it . I'll let it mellow overnight then make
> >pizza tomorrow . I'm not sure just how much I use per pie , whatever is
> >left will be divided up into appropriate quantities and frozen for later
> >use . The sauce is what takes the time , I simmer it for at least 3 or 4
> >hours . Dough is easier , only needs to be handled briefly twice after
> >measuring into the bread machine .
>
> Pizza sauce should be cooked very minimally... simmer fresh very ripe
> Romas just enough to pass through a food mill to remove skins and
> seeds, season and place on pizza, sauce will cook in the hot oven.
> Cooking tomato sauce for hours will cause it to caramelize, won't
> taste like tomatoes, won't even be red... then placing it in a hot
> oven for pizza it'll become burnt. Most people over cook tomato sauce
> for pasta too... there're a lot of 'talians afflicted with severe
> TIAD.

Caramelized tomatoes: yum. I often fry a little tomato paste to
a nice brown color to add an additional layer of flavor.

Cindy Hamilton

=======

Yep, Lidia B. on tv always recommends and keeps a spot in the skillet for
browning the tomato paste.

Cheri

On Wed, 13 Sep 2017 14:37:27 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>On Tue, 12 Sep 2017 20:49:01 -0400, wrote:
>
>>On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
>>wrote:
>>
>>>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>>>wrote:
>>>
>>>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>>>> Terry Coombs wrote:
>>>>>
>>>>>> . I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>>>> *REQUEST* for church dinners ... and have been published in at least 3
>>>>>> "church" cookbooks .
>>>>>
>>>>> No big deal, *anyone* can get published in a church cookbook, all you
>>>>> have to do is contribute a recipe...
>>>>>
>>>>>
>>>>I didn't offer , I was asked .
>>>
>>>I have to admit that nobody ever asked me to publish anything in a
>>>church cookbook. Or any other church book.
>>
>>I've been in a church. once.
>
>I can't remember the last time.
>
>==
>
>Our Grand daughters wedding last December)

We didn't get married for the church. I prefer living in sin

"Bruce" wrote in message news
On Wed, 13 Sep 2017 14:37:27 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
>On Tue, 12 Sep 2017 20:49:01 -0400, wrote:
>
>>On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
>>wrote:
>>
>>>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>>>wrote:
>>>
>>>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>>>> Terry Coombs wrote:
>>>>>
>>>>>> . I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>>>> *REQUEST* for church dinners ... and have been published in at least
>>>>>> 3
>>>>>> "church" cookbooks .
>>>>>
>>>>> No big deal, *anyone* can get published in a church cookbook, all you
>>>>> have to do is contribute a recipe...
>>>>>
>>>>>
>>>>I didn't offer , I was asked .
>>>
>>>I have to admit that nobody ever asked me to publish anything in a
>>>church cookbook. Or any other church book.
>>
>>I've been in a church. once.
>
>I can't remember the last time.
>
>==
>
>Our Grand daughters wedding last December)

We didn't get married for the church. I prefer living in sin

===

Oooo you lickle devil <g> It mattered to her and her new husband though
so that is what counts)



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

On Wed, 13 Sep 2017 20:26:44 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message news >
>On Wed, 13 Sep 2017 14:37:27 +0100, "Ophelia" >
>wrote:
>
>>"Bruce" wrote in message
. ..
>>
>>On Tue, 12 Sep 2017 20:49:01 -0400, wrote:
>>
>>>On Wed, 13 Sep 2017 10:28:48 +1000, Bruce >
>>>wrote:
>>>
>>>>On Tue, 12 Sep 2017 18:38:18 -0500, Terry Coombs >
>>>>wrote:
>>>>
>>>>>On 9/12/2017 6:22 PM, Ding - Dong Daddy wrote:
>>>>>> Terry Coombs wrote:
>>>>>>
>>>>>>> . I have cooked this (spaghetti) sauce for up to 100 people *BY*
>>>>>>> *REQUEST* for church dinners ... and have been published in at least
>>>>>>> 3
>>>>>>> "church" cookbooks .
>>>>>>
>>>>>> No big deal, *anyone* can get published in a church cookbook, all you
>>>>>> have to do is contribute a recipe...
>>>>>>
>>>>>>
>>>>>I didn't offer , I was asked .
>>>>
>>>>I have to admit that nobody ever asked me to publish anything in a
>>>>church cookbook. Or any other church book.
>>>
>>>I've been in a church. once.
>>
>>I can't remember the last time.
>>
>>==
>>
>>Our Grand daughters wedding last December)
>
>We didn't get married for the church. I prefer living in sin
>
>===
>
>Oooo you lickle devil <g> It mattered to her and her new husband though
>so that is what counts)

Yes, to each their own