On 22 Mar 2006 05:23:11 +0100, Wayne Boatwright wrote:

> He will only eat a sauce that is perfectly smooth with no
> pieces of tomato, onion, etc.

Heathen... a loveable one, but a heathen all the same and you can tell
him I said so.

--

Practice safe eating. Always use condiments.

On Tue 21 Mar 2006 10:17:55p, Thus Spake Zarathustra, or was it sf?

> On 22 Mar 2006 05:23:11 +0100, Wayne Boatwright wrote:
>
>> He will only eat a sauce that is perfectly smooth with no pieces of
>> tomato, onion, etc.
>
> Heathen... a loveable one, but a heathen all the same and you can tell
> him I said so.

LOL! Thanks for the reinforcement! I've called him worse over this very
issue. This is only the tip of the food iceberg with him. <g>

--
Wayne Boatwright o¿o
____________________

BIOYA

sf wrote:

> On Tue, 21 Mar 2006 12:34:35 -0500, ~patches~ wrote:
>
>
>> We used
>> to make a lot of pie irons over the campfire so it was easy to
>> miscalculate how hungry the kids would be. We still make pie irons on
>> the outdoor firepit and sometimes if we stay overnight boating but
>> nowhere near as much as when we camped.
>
>
> What's a pie iron? It sounds like an instrument to cook with, but
> you're making it sound like an edible product.

Answered in another reply. Yes it's edible.

Wayne Boatwright wrote:
>
> On Tue 21 Mar 2006 09:05:40p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
> > In article >,
> > OmManiPadmeOmelet > wrote:
> >
> >> What do or would y'all add to make canned tomato sauces acceptable?
> >
> > I keep a couple jars of Classico on hand and use it to extend my
> > homemade if I'm short.
>
> I almost always start with a jarred sauce, primarily because David only
> likes Ragu Traditional. He will only eat a sauce that is perfectly smooth
> with no pieces of tomato, onion, etc. I brown onion and garlic, then puree
> it with some of the sauce. I add browned ground meat and often browned
> bulk Italian sausage, along with a variety of herbs (not always the same
> ones). I also thin it out with vegetable and beef stock, then simmer
> slowly quite a while to develop the flavor and reduce back to a thicker
> consistency. It's actually pretty tasty and we both enjoy it.
>
> When I'm not concerned with his eating it, I make a totally from scratch
> sauce, include fresh and canned tomato products, onions, garlic, pork ribs,
> beef neck bones, etc., and cook it most of the day. It isn't eaten until
> the next day after a period of additional simmering.
>
> --
> Wayne Boatwright o¿o
> ____________________
>
> BIOYA

Your fresh sauce sounds good too, Wayne. I always use Ragu original
too. But I add a laaarrrge sweet onion sauted until almost caramelized.
along with drained browned gr. beef and spices, and some sweetener.
I've used Ragu for more than 20 yrs, with request from dh not to change
anything. Small request after 46 yrs of marriage...lol... A while back
it went on sale for 97 cents Cdn. and I stocked up. But I've been
trying new recipes for other dishes and he has had no complaints so far.

....Sharon

"OmManiPadmeOmelet" > wrote in message
...
> In article . net>,
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
>> Judith Umbria wrote:
>>
>> >><lol> Glad you can afford it! :-)
>>
>> I've never had them. <<
>>
>> >At ?1000 to ?3000 a kilo, I'd snake him raw for doing >it, anyway.
>> >Tomatoes and sugar do not go with truffles!
>>
>>
>> I was just joking, such a combination would indeed be a travesty :-)
>>
>> The closest I've ever come to truffles is truffle oil...
>
> Is it good?
>
> What do you use it for?
> --
> Peace, Om.

I've had it sprinkled on some divine mushroom ravioli. It really was quite
an amazing combination.

In article >,
Melba's Jammin' > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > What do or would y'all add to make canned tomato sauces acceptable?
>
> I keep a couple jars of Classico on hand and use it to extend my
> homemade if I'm short.

That's a good idea. :-)
Sometimes the home made cooks down more than I meant it to.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Tue 21 Mar 2006 09:05:40p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
> > In article >,
> > OmManiPadmeOmelet > wrote:
> >
> >> What do or would y'all add to make canned tomato sauces acceptable?
> >
> > I keep a couple jars of Classico on hand and use it to extend my
> > homemade if I'm short.
>
> I almost always start with a jarred sauce, primarily because David only
> likes Ragu Traditional. He will only eat a sauce that is perfectly smooth
> with no pieces of tomato, onion, etc. I brown onion and garlic, then puree
> it with some of the sauce. I add browned ground meat and often browned
> bulk Italian sausage, along with a variety of herbs (not always the same
> ones). I also thin it out with vegetable and beef stock, then simmer
> slowly quite a while to develop the flavor and reduce back to a thicker
> consistency. It's actually pretty tasty and we both enjoy it.
>
> When I'm not concerned with his eating it, I make a totally from scratch
> sauce, include fresh and canned tomato products, onions, garlic, pork ribs,
> beef neck bones, etc., and cook it most of the day. It isn't eaten until
> the next day after a period of additional simmering.

I think my most common use for "spagetti" type sauces is the creation of
Italian chicken... I'll use whatever chicken parts I have on hand.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:


> I almost always start with a jarred sauce, primarily because David only
> likes Ragu Traditional. He will only eat a sauce that is perfectly smooth
> with no pieces of tomato, onion, etc. I brown onion and garlic, then puree
> it with some of the sauce. I add browned ground meat and often browned
> bulk Italian sausage, along with a variety of herbs (not always the same
> ones). I also thin it out with vegetable and beef stock, then simmer
> slowly quite a while to develop the flavor and reduce back to a thicker
> consistency. It's actually pretty tasty and we both enjoy it.

Some of these have a lot of sugar and salt in them:


http://www.nutritiondata.com/facts-B00001-01c20LG.html

I figure if I'm going to the trouble to "dress it up", then I'll just
start with canned tomato products.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>
>> I almost always start with a jarred sauce, primarily because David only
>> likes Ragu Traditional. He will only eat a sauce that is perfectly
>> smooth
>> with no pieces of tomato, onion, etc. I brown onion and garlic, then
>> puree
>> it with some of the sauce. I add browned ground meat and often browned
>> bulk Italian sausage, along with a variety of herbs (not always the same
>> ones). I also thin it out with vegetable and beef stock, then simmer
>> slowly quite a while to develop the flavor and reduce back to a thicker
>> consistency. It's actually pretty tasty and we both enjoy it.
>
> Some of these have a lot of sugar and salt in them:
>
>
> http://www.nutritiondata.com/facts-B00001-01c20LG.html
>
> I figure if I'm going to the trouble to "dress it up", then I'll just
> start with canned tomato products.
>
> --
> Dan Abel

I'm almost the same way. I usually either dress up canned tomatoes, or use
straight a sauce that I like, when I'm tired -- LIKE TONIGHT!!! Opening up
a jar of either
Trader Giotto's (Honestly, that's what it says) Three Cheese (Romano,
Parmesan, Asiago) or
Trader Giott's Italian Sausage which I've had before and like (Product of
Canada, it says).
Dee Dee

OmManiPadmeOmelet wrote:

>>
>>Nothing, it is just too easy to start with tomatoes (fresh or canned)
>>and add whatever you want. Why bother trying to fix up a jar of corn
>>syrup and tomatoe paste?
>
>
> It's cheaper per volume......
>
> And tends to be thicker to start off with.



Maybe I grew up eating too much "poor people food" but I want to taste
tomatoes when I eat a tomatoe sauce.

Those jarred sauces tend to use the lowest quality tomatoes (which have
the least taste) and have way too much sugar and salt to compensate. So
instead of a bright tomatoe taste all I taste is sugar/salt.

On Wed 22 Mar 2006 01:56:38p, Thus Spake Zarathustra, or was it Dan Abel?

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>
>> I almost always start with a jarred sauce, primarily because David only
>> likes Ragu Traditional. He will only eat a sauce that is perfectly
>> smooth with no pieces of tomato, onion, etc. I brown onion and garlic,
>> then puree it with some of the sauce. I add browned ground meat and
>> often browned bulk Italian sausage, along with a variety of herbs (not
>> always the same ones). I also thin it out with vegetable and beef
>> stock, then simmer slowly quite a while to develop the flavor and
>> reduce back to a thicker consistency. It's actually pretty tasty and
>> we both enjoy it.
>
> Some of these have a lot of sugar and salt in them:
>
>
> http://www.nutritiondata.com/facts-B00001-01c20LG.html

Admittedly so.

> I figure if I'm going to the trouble to "dress it up", then I'll just
> start with canned tomato products.

I prefer a homemade sauce and I don't mind making them at all. OTOH, David
does not like and will not eat homemade sauce. I won't eat jarred sauce
without giving it some help.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Wed 22 Mar 2006 10:46:55a, Thus Spake Zarathustra, or was it biig?

>
>
> Wayne Boatwright wrote:
>>
>> On Tue 21 Mar 2006 09:05:40p, Thus Spake Zarathustra, or was it Melba's
>> Jammin'?
>>
>> > In article
>> > >,
>> > OmManiPadmeOmelet > wrote:
>> >
>> >> What do or would y'all add to make canned tomato sauces acceptable?
>> >
>> > I keep a couple jars of Classico on hand and use it to extend my
>> > homemade if I'm short.
>>
>> I almost always start with a jarred sauce, primarily because David only
>> likes Ragu Traditional. He will only eat a sauce that is perfectly
>> smooth with no pieces of tomato, onion, etc. I brown onion and garlic,
>> then puree it with some of the sauce. I add browned ground meat and
>> often browned bulk Italian sausage, along with a variety of herbs (not
>> always the same ones). I also thin it out with vegetable and beef
>> stock, then simmer slowly quite a while to develop the flavor and
>> reduce back to a thicker consistency. It's actually pretty tasty and
>> we both enjoy it.
>>
>> When I'm not concerned with his eating it, I make a totally from
>> scratch sauce, include fresh and canned tomato products, onions,
>> garlic, pork ribs, beef neck bones, etc., and cook it most of the day.
>> It isn't eaten until the next day after a period of additional
>> simmering.
>>
>> --
>> Wayne Boatwright o¿o ____________________
>>
>> BIOYA
>
> Your fresh sauce sounds good too, Wayne. I always use Ragu original
> too. But I add a laaarrrge sweet onion sauted until almost caramelized.
> along with drained browned gr. beef and spices, and some sweetener.
> I've used Ragu for more than 20 yrs, with request from dh not to change
> anything. Small request after 46 yrs of marriage...lol... A while back
> it went on sale for 97 cents Cdn. and I stocked up. But I've been
> trying new recipes for other dishes and he has had no complaints so far.
>
> ....Sharon

Thanks, Sharon. I think you and I compared our modified Ragu sauce a while
back and found that they were very similar.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article >,
George > wrote:

> OmManiPadmeOmelet wrote:
>
> >>
> >>Nothing, it is just too easy to start with tomatoes (fresh or canned)
> >>and add whatever you want. Why bother trying to fix up a jar of corn
> >>syrup and tomatoe paste?
> >
> >
> > It's cheaper per volume......
> >
> > And tends to be thicker to start off with.
>
>
>
> Maybe I grew up eating too much "poor people food" but I want to taste
> tomatoes when I eat a tomatoe sauce.
>
> Those jarred sauces tend to use the lowest quality tomatoes (which have
> the least taste) and have way too much sugar and salt to compensate. So
> instead of a bright tomatoe taste all I taste is sugar/salt.

You can add chunked fresh or canned tomatoes to that.

I know... what's the point? <G> If you are going to add stuff like that,
why not start from scratch eh? ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> George > wrote:
>
> > OmManiPadmeOmelet wrote:
> >
> > >>
> > >>Nothing, it is just too easy to start with tomatoes (fresh or
> canned)
> > >>and add whatever you want. Why bother trying to fix up a jar of
> corn
> > >>syrup and tomatoe paste?
> > >
> > >
> > > It's cheaper per volume......
> > >
> > > And tends to be thicker to start off with.
> >
> >
> >
> > Maybe I grew up eating too much "poor people food" but I want to
> taste
> > tomatoes when I eat a tomatoe sauce.
> >
> > Those jarred sauces tend to use the lowest quality tomatoes (which
> have
> > the least taste) and have way too much sugar and salt to compensate.
> So
> > instead of a bright tomatoe taste all I taste is sugar/salt.
>
> You can add chunked fresh or canned tomatoes to that.
>
> I know... what's the point? <G> If you are going to add stuff like
> that,
> why not start from scratch eh? ;-)

I was watching americas test kitchen the other day and they sautéed a
small dice of onions, carrots and celery in oil with a tablespoon of
tomato paste. And then proceeded to cook meat balls in this and add
tomato sauce for spaghetti.

I thought it was just unusual enough to try. The paste helps the
veggies caramelize. I used a tiny little can of "Laser" tomato paste
imported from the UK, 1 tbs. with the onions, carrots and celery.

Often times i find when i used a can of tomato sauce the sauce is
lacking certain 'notes' there seems like there are gaps or holes in the
taste spectrum.

Using the paste this way with the veggies turned out one of the best
dishes of spaghetti and meat balls i have ever made with a commercial
product, very robust and full flavoured.

I did add the rest of the very small can of tomato past to a can of del
monte tomato sauce as the 'double concentrate' can of tomato paste was
so small, 70g, that i didn't feel like trying to save it for something
else.

Im going to do the same thing again but next time add mushrooms and
olives to the sauce.
---
JL

> --
> Peace, Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Wayne Boatwright wrote:
>
> On Wed 22 Mar 2006 10:46:55a, Thus Spake Zarathustra, or was it biig?
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Tue 21 Mar 2006 09:05:40p, Thus Spake Zarathustra, or was it Melba's
> >> Jammin'?
> >>
> >> > In article
> >> > >,
> >> > OmManiPadmeOmelet > wrote:
> >> >
> >> >> What do or would y'all add to make canned tomato sauces acceptable?
> >> >
> >> > I keep a couple jars of Classico on hand and use it to extend my
> >> > homemade if I'm short.
> >>
> >> I almost always start with a jarred sauce, primarily because David only
> >> likes Ragu Traditional. He will only eat a sauce that is perfectly
> >> smooth with no pieces of tomato, onion, etc. I brown onion and garlic,
> >> then puree it with some of the sauce. I add browned ground meat and
> >> often browned bulk Italian sausage, along with a variety of herbs (not
> >> always the same ones). I also thin it out with vegetable and beef
> >> stock, then simmer slowly quite a while to develop the flavor and
> >> reduce back to a thicker consistency. It's actually pretty tasty and
> >> we both enjoy it.
> >>
> >> When I'm not concerned with his eating it, I make a totally from
> >> scratch sauce, include fresh and canned tomato products, onions,
> >> garlic, pork ribs, beef neck bones, etc., and cook it most of the day.
> >> It isn't eaten until the next day after a period of additional
> >> simmering.
> >>
> >> --
> >> Wayne Boatwright o¿o ____________________
> >>
> >> BIOYA
> >
> > Your fresh sauce sounds good too, Wayne. I always use Ragu original
> > too. But I add a laaarrrge sweet onion sauted until almost caramelized.
> > along with drained browned gr. beef and spices, and some sweetener.
> > I've used Ragu for more than 20 yrs, with request from dh not to change
> > anything. Small request after 46 yrs of marriage...lol... A while back
> > it went on sale for 97 cents Cdn. and I stocked up. But I've been
> > trying new recipes for other dishes and he has had no complaints so far.
> >
> > ....Sharon
>
> Thanks, Sharon. I think you and I compared our modified Ragu sauce a while
> back and found that they were very similar.

I think you're right....my bad memory....lol...Sharon
>
> --
> Wayne Boatwright o¿o
> ____________________
>
> BIOYA

On Thu 23 Mar 2006 07:39:22a, Thus Spake Zarathustra, or was it biig?

>
>
> Wayne Boatwright wrote:
>>
>> On Wed 22 Mar 2006 10:46:55a, Thus Spake Zarathustra, or was it biig?
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> On Tue 21 Mar 2006 09:05:40p, Thus Spake Zarathustra, or was it
>> >> Melba's Jammin'?
>> >>
>> >> > In article
>> >> > >,
>> >> > OmManiPadmeOmelet > wrote:
>> >> >
>> >> >> What do or would y'all add to make canned tomato sauces
>> >> >> acceptable?
>> >> >
>> >> > I keep a couple jars of Classico on hand and use it to extend my
>> >> > homemade if I'm short.
>> >>
>> >> I almost always start with a jarred sauce, primarily because David
>> >> only likes Ragu Traditional. He will only eat a sauce that is
>> >> perfectly smooth with no pieces of tomato, onion, etc. I brown
>> >> onion and garlic, then puree it with some of the sauce. I add
>> >> browned ground meat and often browned bulk Italian sausage, along
>> >> with a variety of herbs (not always the same ones). I also thin it
>> >> out with vegetable and beef stock, then simmer slowly quite a while
>> >> to develop the flavor and reduce back to a thicker consistency.
>> >> It's actually pretty tasty and we both enjoy it.
>> >>
>> >> When I'm not concerned with his eating it, I make a totally from
>> >> scratch sauce, include fresh and canned tomato products, onions,
>> >> garlic, pork ribs, beef neck bones, etc., and cook it most of the
>> >> day. It isn't eaten until the next day after a period of additional
>> >> simmering.
>> >>
>> >> --
>> >> Wayne Boatwright o¿o ____________________
>> >>
>> >> BIOYA
>> >
>> > Your fresh sauce sounds good too, Wayne. I always use Ragu
>> > original
>> > too. But I add a laaarrrge sweet onion sauted until almost
>> > caramelized. along with drained browned gr. beef and spices, and some
>> > sweetener. I've used Ragu for more than 20 yrs, with request from dh
>> > not to change anything. Small request after 46 yrs of
>> > marriage...lol... A while back it went on sale for 97 cents Cdn. and
>> > I stocked up. But I've been trying new recipes for other dishes and
>> > he has had no complaints so far.
>> >
>> > ....Sharon
>>
>> Thanks, Sharon. I think you and I compared our modified Ragu sauce a
>> while back and found that they were very similar.
>
> I think you're right....my bad memory....lol...Sharon

Something just sounded familiar, but it took me a couple of minutes to
remember. <g>


--
Wayne Boatwright o¿o
____________________

BIOYA

OmManiPadmeOmelet wrote:

>>
>>Maybe I grew up eating too much "poor people food" but I want to taste
>>tomatoes when I eat a tomatoe sauce.
>>
>>Those jarred sauces tend to use the lowest quality tomatoes (which have
>>the least taste) and have way too much sugar and salt to compensate. So
>>instead of a bright tomatoe taste all I taste is sugar/salt.
>
>
> You can add chunked fresh or canned tomatoes to that.
>
> I know... what's the point? <G> If you are going to add stuff like that,
> why not start from scratch eh? ;-)

Yes, exactly, I think it takes more effort to "doctor up" something like
those bottled sauces and still have a mediocre result than to simply
start with a can of tomatoes and add whatever you like.

In article >,
Joseph Littleshoes > wrote:

> I was watching americas test kitchen the other day and they sautéed a
> small dice of onions, carrots and celery in oil with a tablespoon of
> tomato paste. And then proceeded to cook meat balls in this and add
> tomato sauce for spaghetti.
>
> I thought it was just unusual enough to try. The paste helps the
> veggies caramelize. I used a tiny little can of "Laser" tomato paste
> imported from the UK, 1 tbs. with the onions, carrots and celery.
>
> Often times i find when i used a can of tomato sauce the sauce is
> lacking certain 'notes' there seems like there are gaps or holes in the
> taste spectrum.
>
> Using the paste this way with the veggies turned out one of the best
> dishes of spaghetti and meat balls i have ever made with a commercial
> product, very robust and full flavoured.
>
> I did add the rest of the very small can of tomato past to a can of del
> monte tomato sauce as the 'double concentrate' can of tomato paste was
> so small, 70g, that i didn't feel like trying to save it for something
> else.
>
> Im going to do the same thing again but next time add mushrooms and
> olives to the sauce.
> ---
> JL

Sounds very interesting!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 23 Mar 2006 08:57:20a, Thus Spake Zarathustra, or was it George?

> OmManiPadmeOmelet wrote:
>
>>>
>>>Maybe I grew up eating too much "poor people food" but I want to taste
>>>tomatoes when I eat a tomatoe sauce.
>>>
>>>Those jarred sauces tend to use the lowest quality tomatoes (which have
>>>the least taste) and have way too much sugar and salt to compensate. So
>>>instead of a bright tomatoe taste all I taste is sugar/salt.
>>
>>
>> You can add chunked fresh or canned tomatoes to that.
>>
>> I know... what's the point? <G> If you are going to add stuff like that,
>> why not start from scratch eh? ;-)
>
> Yes, exactly, I think it takes more effort to "doctor up" something like
> those bottled sauces and still have a mediocre result than to simply
> start with a can of tomatoes and add whatever you like.

That depends on what sauce your making. When I make totally homemade
sauce, I put just as many if not more things in it as I do with jarred
sauces, including sugar and salt.

While I love fresh tomatoes, I do not like the taste of fresh/raw tomato on
pasta. I prefer a long-simmered sauce.



--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 23 Mar 2006 12:17:22a, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> I was watching americas test kitchen the other day and they saut‚ed a
> small dice of onions, carrots and celery in oil with a tablespoon of
> tomato paste. And then proceeded to cook meat balls in this and add
> tomato sauce for spaghetti.
>
> I thought it was just unusual enough to try. The paste helps the
> veggies caramelize. I used a tiny little can of "Laser" tomato paste
> imported from the UK, 1 tbs. with the onions, carrots and celery.
>

That's an interesting technique. I must try it the next time I make homemade
sauce. What volume of vegetables did you use with the 1 tablespoon of tomato
paste?

--
Wayne Boatwright o¿o
____________________

BIOYA

In article >,
George > wrote:

> OmManiPadmeOmelet wrote:
>
> >>
> >>Maybe I grew up eating too much "poor people food" but I want to taste
> >>tomatoes when I eat a tomatoe sauce.
> >>
> >>Those jarred sauces tend to use the lowest quality tomatoes (which have
> >>the least taste) and have way too much sugar and salt to compensate. So
> >>instead of a bright tomatoe taste all I taste is sugar/salt.
> >
> >
> > You can add chunked fresh or canned tomatoes to that.
> >
> > I know... what's the point? <G> If you are going to add stuff like that,
> > why not start from scratch eh? ;-)
>
> Yes, exactly, I think it takes more effort to "doctor up" something like
> those bottled sauces and still have a mediocre result than to simply
> start with a can of tomatoes and add whatever you like.

Mm, true, but you don't have to cook it as long!

Or that's my excuse anyway. <G>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Thu 23 Mar 2006 08:57:20a, Thus Spake Zarathustra, or was it George?
>
> > OmManiPadmeOmelet wrote:
> >
> >>>
> >>>Maybe I grew up eating too much "poor people food" but I want to taste
> >>>tomatoes when I eat a tomatoe sauce.
> >>>
> >>>Those jarred sauces tend to use the lowest quality tomatoes (which have
> >>>the least taste) and have way too much sugar and salt to compensate. So
> >>>instead of a bright tomatoe taste all I taste is sugar/salt.
> >>
> >>
> >> You can add chunked fresh or canned tomatoes to that.
> >>
> >> I know... what's the point? <G> If you are going to add stuff like that,
> >> why not start from scratch eh? ;-)
> >
> > Yes, exactly, I think it takes more effort to "doctor up" something like
> > those bottled sauces and still have a mediocre result than to simply
> > start with a can of tomatoes and add whatever you like.
>
> That depends on what sauce your making. When I make totally homemade
> sauce, I put just as many if not more things in it as I do with jarred
> sauces, including sugar and salt.
>
> While I love fresh tomatoes, I do not like the taste of fresh/raw tomato on
> pasta. I prefer a long-simmered sauce.

Oh dude... Try a "fresh" sauce pizza sometime!

Make pizza crust. (I've been able to get a fresh baked pizza crust for a
good price from one of the local, small and private pizzarias here in
town!)

Pre-bake until slightly crisp but not brown yet.

Blanch and peel an appropriate number of roma tomatoes. Slice thin, do
not chop! Drain in a screen strainer, then spread evenly over the pizza
crust.

Mince your choice of FRESH herbs, I use LOTS of basil, a bit of thyme,
pressed garlic, a smidgin of rosemary and some mexican oregano. Add some
fresh ground mixed pepper to that and mix well (I like the 4 color
pepper mixes of black, white, red and green peppercorns) and sprinkle
that over the top of the tomatoes.

Add your choice of other fresh toppings, I like a little pre-cooked
sausage, shrimps, and some sliced black olives and fresh sliced raw
mushrooms.

Top liberally with your choice of cheeses.

Bake until everything is bubbling and the cheese begins to brown.

Eat when it's cooled enough...... ;-d
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 23 Mar 2006 11:23:19a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> On Thu 23 Mar 2006 08:57:20a, Thus Spake Zarathustra, or was it George?
>>
>> > OmManiPadmeOmelet wrote:
>> >
>> >>>
>> >>>Maybe I grew up eating too much "poor people food" but I want to
>> >>>taste tomatoes when I eat a tomatoe sauce.
>> >>>
>> >>>Those jarred sauces tend to use the lowest quality tomatoes (which
>> >>>have the least taste) and have way too much sugar and salt to
>> >>>compensate. So instead of a bright tomatoe taste all I taste is
>> >>>sugar/salt.
>> >>
>> >>
>> >> You can add chunked fresh or canned tomatoes to that.
>> >>
>> >> I know... what's the point? <G> If you are going to add stuff like
>> >> that, why not start from scratch eh? ;-)
>> >
>> > Yes, exactly, I think it takes more effort to "doctor up" something
>> > like those bottled sauces and still have a mediocre result than to
>> > simply start with a can of tomatoes and add whatever you like.
>>
>> That depends on what sauce your making. When I make totally homemade
>> sauce, I put just as many if not more things in it as I do with jarred
>> sauces, including sugar and salt.
>>
>> While I love fresh tomatoes, I do not like the taste of fresh/raw
>> tomato on pasta. I prefer a long-simmered sauce.
>
> Oh dude... Try a "fresh" sauce pizza sometime!
>
> Make pizza crust. (I've been able to get a fresh baked pizza crust for a
> good price from one of the local, small and private pizzarias here in
> town!)
>
> Pre-bake until slightly crisp but not brown yet.
>
> Blanch and peel an appropriate number of roma tomatoes. Slice thin, do
> not chop! Drain in a screen strainer, then spread evenly over the pizza
> crust.
>
> Mince your choice of FRESH herbs, I use LOTS of basil, a bit of thyme,
> pressed garlic, a smidgin of rosemary and some mexican oregano. Add some
> fresh ground mixed pepper to that and mix well (I like the 4 color
> pepper mixes of black, white, red and green peppercorns) and sprinkle
> that over the top of the tomatoes.
>
> Add your choice of other fresh toppings, I like a little pre-cooked
> sausage, shrimps, and some sliced black olives and fresh sliced raw
> mushrooms.
>
> Top liberally with your choice of cheeses.
>
> Bake until everything is bubbling and the cheese begins to brown.
>
> Eat when it's cooled enough...... ;-d

Now you're talking! You've just described one of my favorite ways to make
pizza. I absolutely love fresh tomatoes on them. Before we started WW,
every Friday night was homemade pizza night, and I always made my own
dough. David's was always with a bit of pizza sauce and lots of cheese.
Mine was most often topped the sliced tomatoes, basil, garlic, sweet onion,
sometimes crumbled cooked Italian sausage and some blobs of ricotta.
Oregano and mushrooms often, as well. Oh, how I miss my pizza!

As to pasta sauce... Gotta have a long-simmered sauce. I can't abide
fresh, nearly raw tomatoes in it.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > Oh dude... Try a "fresh" sauce pizza sometime!
> >
> > Make pizza crust. (I've been able to get a fresh baked pizza crust for a
> > good price from one of the local, small and private pizzarias here in
> > town!)
> >
> > Pre-bake until slightly crisp but not brown yet.
> >
> > Blanch and peel an appropriate number of roma tomatoes. Slice thin, do
> > not chop! Drain in a screen strainer, then spread evenly over the pizza
> > crust.
> >
> > Mince your choice of FRESH herbs, I use LOTS of basil, a bit of thyme,
> > pressed garlic, a smidgin of rosemary and some mexican oregano. Add some
> > fresh ground mixed pepper to that and mix well (I like the 4 color
> > pepper mixes of black, white, red and green peppercorns) and sprinkle
> > that over the top of the tomatoes.
> >
> > Add your choice of other fresh toppings, I like a little pre-cooked
> > sausage, shrimps, and some sliced black olives and fresh sliced raw
> > mushrooms.
> >
> > Top liberally with your choice of cheeses.
> >
> > Bake until everything is bubbling and the cheese begins to brown.
> >
> > Eat when it's cooled enough...... ;-d
>
> Now you're talking! You've just described one of my favorite ways to make
> pizza. I absolutely love fresh tomatoes on them. Before we started WW,
> every Friday night was homemade pizza night, and I always made my own
> dough. David's was always with a bit of pizza sauce and lots of cheese.
> Mine was most often topped the sliced tomatoes, basil, garlic, sweet onion,
> sometimes crumbled cooked Italian sausage and some blobs of ricotta.
> Oregano and mushrooms often, as well. Oh, how I miss my pizza!
>
> As to pasta sauce... Gotta have a long-simmered sauce. I can't abide
> fresh, nearly raw tomatoes in it.
>
> --
> Wayne Boatwright o¿o

I see your point... Totally different types of food.

IMHO most cooked pasta sauces are better the next day. More chance for
all flavors to sorta mingle.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 23 Mar 2006 12:18:08p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> > Oh dude... Try a "fresh" sauce pizza sometime!
>> >
>> > Make pizza crust. (I've been able to get a fresh baked pizza crust
>> > for a good price from one of the local, small and private pizzarias
>> > here in town!)
>> >
>> > Pre-bake until slightly crisp but not brown yet.
>> >
>> > Blanch and peel an appropriate number of roma tomatoes. Slice thin,
>> > do not chop! Drain in a screen strainer, then spread evenly over the
>> > pizza crust.
>> >
>> > Mince your choice of FRESH herbs, I use LOTS of basil, a bit of
>> > thyme, pressed garlic, a smidgin of rosemary and some mexican
>> > oregano. Add some fresh ground mixed pepper to that and mix well (I
>> > like the 4 color pepper mixes of black, white, red and green
>> > peppercorns) and sprinkle that over the top of the tomatoes.
>> >
>> > Add your choice of other fresh toppings, I like a little pre-cooked
>> > sausage, shrimps, and some sliced black olives and fresh sliced raw
>> > mushrooms.
>> >
>> > Top liberally with your choice of cheeses.
>> >
>> > Bake until everything is bubbling and the cheese begins to brown.
>> >
>> > Eat when it's cooled enough...... ;-d
>>
>> Now you're talking! You've just described one of my favorite ways to
>> make pizza. I absolutely love fresh tomatoes on them. Before we
>> started WW, every Friday night was homemade pizza night, and I always
>> made my own dough.
>> David's was always with a bit of pizza sauce and lots of cheese. Mine
>> was
>> most often topped the sliced tomatoes, basil, garlic, sweet onion,
>> sometimes crumbled cooked Italian sausage and some blobs of ricotta.
>> Oregano and mushrooms often, as well. Oh, how I miss my pizza!
>>
>> As to pasta sauce... Gotta have a long-simmered sauce. I can't abide
>> fresh, nearly raw tomatoes in it.
>>
>> --
>> Wayne Boatwright o¿o
>
> I see your point... Totally different types of food.
>
> IMHO most cooked pasta sauces are better the next day. More chance for
> all flavors to sorta mingle.

I agree. When I've cooked a sauce several hours or most of the day, I cool
and refrigerate. The next day I simmer it again for at least an hour
before serving. It has a wonderful mellow character that I can't get any
other way.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article >,
OmManiPadmeOmelet > wrote:


> Blanch and peel an appropriate number of roma tomatoes. Slice thin, do
> not chop! Drain in a screen strainer, then spread evenly over the pizza
> crust.
>
> Mince your choice of FRESH herbs, I use LOTS of basil, a bit of thyme,
> pressed garlic, a smidgin of rosemary and some mexican oregano. Add some
> fresh ground mixed pepper to that and mix well (I like the 4 color
> pepper mixes of black, white, red and green peppercorns) and sprinkle
> that over the top of the tomatoes.
>
> Add your choice of other fresh toppings, I like a little pre-cooked
> sausage, shrimps, and some sliced black olives and fresh sliced raw
> mushrooms.
>
> Top liberally with your choice of cheeses.
>
> Bake until everything is bubbling and the cheese begins to brown.

There was a place in town that made pizza that way. No sauce, fresh
Roma tomatoes and fresh basil. I don't remember what else, but I'm sure
they had the standards. It was very good.

--
Dan Abel

Petaluma, California, USA

Wayne Boatwright wrote:

> On Thu 23 Mar 2006 12:17:22a, Thus Spake Zarathustra, or was it Joseph
>
> Littleshoes?
>
> > I was watching americas test kitchen the other day and they saut‚ed
> a
> > small dice of onions, carrots and celery in oil with a tablespoon of
>
> > tomato paste. And then proceeded to cook meat balls in this and add
>
> > tomato sauce for spaghetti.
> >
> > I thought it was just unusual enough to try. The paste helps the
> > veggies caramelize. I used a tiny little can of "Laser" tomato
> paste
> > imported from the UK, 1 tbs. with the onions, carrots and celery.
> >
>
> That's an interesting technique. I must try it the next time I make
> homemade
> sauce. What volume of vegetables did you use with the 1 tablespoon of
> tomato
> paste?
>
> --
> Wayne Boatwright o¿o

I used one medium yellow onion, 1 medium sized carrot and 2 stalks of
celery with leaves, all cut into small dice. Sautéed in about, 3 tbs. of
canola oil with the 1 tbs. of tomato paste. When these were about 3/4
done i put in the meat balls (ground turkey mixed with about 1/4 of its
volume of "Italain bread crumbs") to cook and then when that was
basically done poured in a 15 ounce can of del monte tomato sauce and
let it all simmer for about 10 minutes.

I usually don't use salt in anything but i did think, even with the
canned tomato sauce, it could have used a pinch of salt.

And of course i cooked 1 clove of mashed garlic with the veggies, when i
added the meat i added another mashed clove of garlic and just before
serving, while the sauce was simmering, i added one more clove of mashed
garlic and a heaping tbs. of oregano.
---
JL

OmManiPadmeOmelet wrote:
> Considering the food snob thread, I thought I'd throw in this one. <G>
>
> IMHO most canned/jarred sauces are just plain boring!
> I usually prefer to use either my own version from fresh peeled roma
> tomotoes chopped and cooked down with my own mix of flavorings, herbs
> and spices, or a shortcut of a mix of chopped tomatoes and canned tomato
> paste with the above additions.
>
> But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> additions! I will not buy Ragu. :-P

You are really lucky you like Hunt's. It's dirt cheap, sometimes it
goes on sale for 79 cents a can! You know, I don't think it takes much
longer to start w/ tomato paste if you're adding stuff anyway.
>
> I'll sautee' fresh chopped onion, garlic, white pepper and a selection
> of fresh minced herbs from the garden, basil, rosemary, mexican oregano,
> marjoram, dittany and thyme at the minimum. Fresh sliced mushrooms and
> italian sausage are also good chunky additions.
>
> What do or would y'all add to make canned tomato sauces acceptable?
> --
> Peace, Om.

--Bryan

On Thu 23 Mar 2006 01:17:51p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> Wayne Boatwright wrote:
>
>> On Thu 23 Mar 2006 12:17:22a, Thus Spake Zarathustra, or was it Joseph
>>
>> Littleshoes?
>>
>> > I was watching americas test kitchen the other day and they saut‚ed
>> > a small dice of onions, carrots and celery in oil with a tablespoon
>> > of
>>
>> > tomato paste. And then proceeded to cook meat balls in this and add
>>
>> > tomato sauce for spaghetti.
>> >
>> > I thought it was just unusual enough to try. The paste helps the
>> > veggies caramelize. I used a tiny little can of "Laser" tomato
>> > paste imported from the UK, 1 tbs. with the onions, carrots and
>> > celery.
>> >
>>
>> That's an interesting technique. I must try it the next time I make
>> homemade sauce. What volume of vegetables did you use with the 1
>> tablespoon of tomato paste?
>>
>> --
>> Wayne Boatwright o¿o
>
> I used one medium yellow onion, 1 medium sized carrot and 2 stalks of
> celery with leaves, all cut into small dice. Sautéed in about, 3 tbs. of
> canola oil with the 1 tbs. of tomato paste. When these were about 3/4
> done i put in the meat balls (ground turkey mixed with about 1/4 of its
> volume of "Italain bread crumbs") to cook and then when that was
> basically done poured in a 15 ounce can of del monte tomato sauce and
> let it all simmer for about 10 minutes.
>
> I usually don't use salt in anything but i did think, even with the
> canned tomato sauce, it could have used a pinch of salt.
>
> And of course i cooked 1 clove of mashed garlic with the veggies, when i
> added the meat i added another mashed clove of garlic and just before
> serving, while the sauce was simmering, i added one more clove of mashed
> garlic and a heaping tbs. of oregano.

Thanks, Joseph. Sounds delicious! Copied and saved.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > I see your point... Totally different types of food.
> >
> > IMHO most cooked pasta sauces are better the next day. More chance for
> > all flavors to sorta mingle.
>
> I agree. When I've cooked a sauce several hours or most of the day, I cool
> and refrigerate. The next day I simmer it again for at least an hour
> before serving. It has a wonderful mellow character that I can't get any
> other way.
>
> --
> Wayne Boatwright o¿o

I think stews and cassaroles are the same way. ;-)

Leftovers are not always bad.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Dan Abel > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
>
> > Blanch and peel an appropriate number of roma tomatoes. Slice thin, do
> > not chop! Drain in a screen strainer, then spread evenly over the pizza
> > crust.
> >
> > Mince your choice of FRESH herbs, I use LOTS of basil, a bit of thyme,
> > pressed garlic, a smidgin of rosemary and some mexican oregano. Add some
> > fresh ground mixed pepper to that and mix well (I like the 4 color
> > pepper mixes of black, white, red and green peppercorns) and sprinkle
> > that over the top of the tomatoes.
> >
> > Add your choice of other fresh toppings, I like a little pre-cooked
> > sausage, shrimps, and some sliced black olives and fresh sliced raw
> > mushrooms.
> >
> > Top liberally with your choice of cheeses.
> >
> > Bake until everything is bubbling and the cheese begins to brown.
>
> There was a place in town that made pizza that way. No sauce, fresh
> Roma tomatoes and fresh basil. I don't remember what else, but I'm sure
> they had the standards. It was very good.

:-d
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 23 Mar 2006 02:03:23p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> > I see your point... Totally different types of food.
>> >
>> > IMHO most cooked pasta sauces are better the next day. More chance
>> > for all flavors to sorta mingle.
>>
>> I agree. When I've cooked a sauce several hours or most of the day, I
>> cool and refrigerate. The next day I simmer it again for at least an
>> hour before serving. It has a wonderful mellow character that I can't
>> get any other way.
>>
>> --
>> Wayne Boatwright o¿o
>
> I think stews and cassaroles are the same way. ;-)

The same for chili.

> Leftovers are not always bad.

Many are better.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article >,
Joseph Littleshoes > wrote:

> Wayne Boatwright wrote:
>
> > On Thu 23 Mar 2006 12:17:22a, Thus Spake Zarathustra, or was it Joseph
> >
> > Littleshoes?
> >
> > > I was watching americas test kitchen the other day and they saut‚ed
> > a
> > > small dice of onions, carrots and celery in oil with a tablespoon of
> >
> > > tomato paste. And then proceeded to cook meat balls in this and add
> >
> > > tomato sauce for spaghetti.
> > >
> > > I thought it was just unusual enough to try. The paste helps the
> > > veggies caramelize. I used a tiny little can of "Laser" tomato
> > paste
> > > imported from the UK, 1 tbs. with the onions, carrots and celery.
> > >
> >
> > That's an interesting technique. I must try it the next time I make
> > homemade
> > sauce. What volume of vegetables did you use with the 1 tablespoon of
> > tomato
> > paste?
> >
> > --
> > Wayne Boatwright o¿o
>
> I used one medium yellow onion, 1 medium sized carrot and 2 stalks of
> celery with leaves, all cut into small dice. Sautéed in about, 3 tbs. of
> canola oil with the 1 tbs. of tomato paste. When these were about 3/4
> done i put in the meat balls (ground turkey mixed with about 1/4 of its
> volume of "Italain bread crumbs") to cook and then when that was
> basically done poured in a 15 ounce can of del monte tomato sauce and
> let it all simmer for about 10 minutes.
>
> I usually don't use salt in anything but i did think, even with the
> canned tomato sauce, it could have used a pinch of salt.
>
> And of course i cooked 1 clove of mashed garlic with the veggies, when i
> added the meat i added another mashed clove of garlic and just before
> serving, while the sauce was simmering, i added one more clove of mashed
> garlic and a heaping tbs. of oregano.
> ---
> JL
>

Needed more garlic... <G>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Food Snob" > wrote:

> OmManiPadmeOmelet wrote:
> > Considering the food snob thread, I thought I'd throw in this one. <G>
> >
> > IMHO most canned/jarred sauces are just plain boring!
> > I usually prefer to use either my own version from fresh peeled roma
> > tomotoes chopped and cooked down with my own mix of flavorings, herbs
> > and spices, or a shortcut of a mix of chopped tomatoes and canned tomato
> > paste with the above additions.
> >
> > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > additions! I will not buy Ragu. :-P
>
> You are really lucky you like Hunt's. It's dirt cheap, sometimes it
> goes on sale for 79 cents a can! You know, I don't think it takes much
> longer to start w/ tomato paste if you're adding stuff anyway.
>

Except that there is a helluva lot less of it for a similar price. ;-)

I can't remember off the top of my head and I don't have one on hand, but
those big cans of Hunt's are, what, 26 oz?

>
> --Bryan
>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Joseph Littleshoes wrote:
> >
> > And of course i cooked 1 clove of mashed garlic with the veggies,
> when i
> > added the meat i added another mashed clove of garlic and just
> before
> > serving, while the sauce was simmering, i added one more clove of
> mashed
> > garlic and a heaping tbs. of oregano.
> > ---
> > JL
> >
>
> Needed more garlic... <G>

Up until about a year ago i would have agreed with you, i used to
routinely add large amounts of raw garlic and lamented that i could not
get the rich garlic flavour i had found in other cooks foods. My
reasoning was that if 1 or 2 cloves of garlic was good, 5 - 10 would be
even better. I was never satisfied and kept upping the amount of garlic
in the attempt to get the flavour i wanted.

One night i was making something, i forget what, and only had a couple
of cloves of garlic left in the house. I used these, regretting that i
did not have any more, and yet the dish was so much better than if i had
used a lot more. Since then i have experimented with lesser amounts of
garlic to a much better effect than using large amounts. I was even
watching an early Julia Child show the other day and she commented 'if
you can tell the garlic is there you have used too much' or words to
that effect.

I used to dismiss the rubbing of a serving bowl with garlic as an
affectation, but since i had such good results from using a lesser
amount i have been rubbing my wooden salad bowls with garlic to very
good effect.

Now roasted garlic is another matter and with it copious amounts can be
used very successfully, but with raw garlic it seems to me the old adage
about 'less is more' is very accurate.
---
JL

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > I think stews and cassaroles are the same way. ;-)
>
> The same for chili.
>
> > Leftovers are not always bad.
>
> Many are better.

Agreed. :-)

Thanksgiving comes to mind.... <lol>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> I used one medium yellow onion, 1 medium sized carrot and 2 stalks of
> celery with leaves, all cut into small dice. Sautéed in about, 3 tbs. of
> canola oil with the 1 tbs. of tomato paste. When these were about 3/4
> done i put in the meat balls (ground turkey mixed with about 1/4 of its
> volume of "Italain bread crumbs") to cook and then when that was
> basically done poured in a 15 ounce can of del monte tomato sauce and
> let it all simmer for about 10 minutes.
>
> I usually don't use salt in anything but i did think, even with the
> canned tomato sauce, it could have used a pinch of salt.
>
> And of course i cooked 1 clove of mashed garlic with the veggies, when i
> added the meat i added another mashed clove of garlic and just before
> serving, while the sauce was simmering, i added one more clove of mashed
> garlic and a heaping tbs. of oregano.
> ---
> JL
>
I really like the idea of adding garlic at differnt stages, will try it
myself. It sounds very good.

OmManiPadmeOmelet wrote:
>
> In article .com>,
> "Food Snob" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > Considering the food snob thread, I thought I'd throw in this one. <G>
> > >
> > > IMHO most canned/jarred sauces are just plain boring!
> > > I usually prefer to use either my own version from fresh peeled roma
> > > tomotoes chopped and cooked down with my own mix of flavorings, herbs
> > > and spices, or a shortcut of a mix of chopped tomatoes and canned tomato
> > > paste with the above additions.
> > >
> > > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > > additions! I will not buy Ragu. :-P
> >
> > You are really lucky you like Hunt's. It's dirt cheap, sometimes it
> > goes on sale for 79 cents a can! You know, I don't think it takes much
> > longer to start w/ tomato paste if you're adding stuff anyway.
> >
>
> Except that there is a helluva lot less of it for a similar price. ;-)
>
> I can't remember off the top of my head and I don't have one on hand, but
> those big cans of Hunt's are, what, 26 oz?

Hunts is 680 ml. compared to Ragu 700 ml. I paid 63 cents Cdn for
the Hunts and 97 cents Cdn for the Ragu. ...Sharon

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > Joseph Littleshoes wrote:
> > >
> > > And of course i cooked 1 clove of mashed garlic with the veggies,
> > when i
> > > added the meat i added another mashed clove of garlic and just
> > before
> > > serving, while the sauce was simmering, i added one more clove of
> > mashed
> > > garlic and a heaping tbs. of oregano.
> > > ---
> > > JL
> > >
> >
> > Needed more garlic... <G>
>
> Up until about a year ago i would have agreed with you, i used to
> routinely add large amounts of raw garlic and lamented that i could not
> get the rich garlic flavour i had found in other cooks foods. My
> reasoning was that if 1 or 2 cloves of garlic was good, 5 - 10 would be
> even better. I was never satisfied and kept upping the amount of garlic
> in the attempt to get the flavour i wanted.

<snipped>

I was a yolk egghead....... ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Dan Abel wrote:

>
>
> There was a place in town that made pizza that way. No sauce, fresh
> Roma tomatoes and fresh basil. I don't remember what else, but I'm sure
> they had the standards. It was very good.
>

We have a place like that here. The dough is excellent and they use a
coal fired oven. It is so good it doesn't need any toppings and they
refuse to add any.