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

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.

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

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
>
> 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?
>


Some divine white truffles...

--
Best
Greg

In article . net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> 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
> >
> > 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?
> >
>
>
> Some divine white truffles...

<lol> Glad you can afford it! :-)

I've never had them.
--
Peace, Om.

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

>><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!

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.

I'll be the first to say I don't have a lot of experience with
commercially canned tomato sauce other than the few times I
miscalculated and didn't bring enough homecanned sauce camping. 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.
>
> But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> additions! I will not buy Ragu. :-P
>
> 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?

I make a few homecanned - plain as in no spices but very close to the
consistency of Hunts, roasted, meatless Italian, and meat tomato sauce.
I'll use my plain sauce as an example but in reality Hunt's is more
like a mix between my plain and my meatless Italian. Fresh sauteed
mushrooms and chopped onions always work well with both. For the plain,
I would add whatever spices needed for that dish which really varies.
If I'm using the sauce for cabbage rolls, it gets a bit of salt, pepper,
onion salt, garlic and fresh parsley when I have it. If using as an
ingredient for something like meatloaf, I don't add any seasonings. I
tend to use the other homecanned sauces for pastas instead of the plain
but I think the basic concept is the same, additions are based on what
I'm making.

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...

--
Best
Greg

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!

[snip]

>
> What do or would y'all add to make canned tomato sauces acceptable?

Spaghetti is one of those things that I [almost] always make the way
mom used to make, which means jarred spaghetti sauce as a base. But
like you, the sauces by themselves would be very boring. As my mom
did, I alway start by browning ground beef and/or italian sausage with
onion and garlic and pepper. After draining the grease, I add the
sauce along with the spices, typically rosemary, thyme, basil and
oregano. Along with the spices, I add whatever veggies looked good at
the market that day. Zucchini, carrots, celery, and green peppers are
all pretty common. Simmer until done.

--
Ernest

"OmManiPadmeOmelet" > wrote in message
...
> 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
>
> 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?

I do pretty much the same thing, but add a good slug
of red wine to the mix.


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

On 2006-03-21, OmManiPadmeOmelet > wrote:

> But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> additions! I will not buy Ragu. :-P

While I agree with most everything you stated in the OP, I find it
intriguing you like Hunt's prepared spaghetti sauce. I just recently
tried some for the first time and I didn't like it at all. Very much
of a chemical, off flavor. In fact, the worst of the off-the-shelf
sauces I've tried.

nb

I'm glad to hear somebody validate the preference for Hunt's I have had for
years over the more hyped brands. Even comparing them straight up I like it
better, and as long as you are going to tweak it anyway, why not choose the
one that you can stock your pantry with when it is on sale at 69 cents a
can. I figure the tomatoes they use have to be better than the junk I get
around here, esp. in winter.

I began adding shredded carrot (and simmer) along with herbs, sometimes
ground beef, years ago when my sister gave me her scratch sauce recipe that
called for carrots -- it seems to cut the acidity better than other sweet
additions. That's my perception though I have never researched it.

Lefty
--
Life is for learning




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

In article >,
~patches~ > 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.
>
> I'll be the first to say I don't have a lot of experience with
> commercially canned tomato sauce other than the few times I
> miscalculated and didn't bring enough homecanned sauce camping. 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 is a pie iron?
I'm not familiar with that term.

> >
> > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > additions! I will not buy Ragu. :-P
> >
> > 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?
>
> I make a few homecanned - plain as in no spices but very close to the
> consistency of Hunts, roasted, meatless Italian, and meat tomato sauce.
> I'll use my plain sauce as an example but in reality Hunt's is more
> like a mix between my plain and my meatless Italian. Fresh sauteed
> mushrooms and chopped onions always work well with both. For the plain,
> I would add whatever spices needed for that dish which really varies.
> If I'm using the sauce for cabbage rolls, it gets a bit of salt, pepper,
> onion salt, garlic and fresh parsley when I have it. If using as an
> ingredient for something like meatloaf, I don't add any seasonings. I
> tend to use the other homecanned sauces for pastas instead of the plain
> but I think the basic concept is the same, additions are based on what
> I'm making.

What you make is probably far, far superior to home canned. ;-)
I was referring to the commercial "crap". <G>
--
Peace, Om.

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

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.

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

In article . com>,
"ewdotson" > 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!
>
> [snip]
>
> >
> > What do or would y'all add to make canned tomato sauces acceptable?
>
> Spaghetti is one of those things that I [almost] always make the way
> mom used to make, which means jarred spaghetti sauce as a base. But
> like you, the sauces by themselves would be very boring. As my mom
> did, I alway start by browning ground beef and/or italian sausage with
> onion and garlic and pepper. After draining the grease, I add the
> sauce along with the spices, typically rosemary, thyme, basil and
> oregano. Along with the spices, I add whatever veggies looked good at
> the market that day. Zucchini, carrots, celery, and green peppers are
> all pretty common. Simmer until done.

Ooh I like the idea of adding the veggies...
I'd probably chop them fine or shred them in the case of squash and
carrots!
--
Peace, Om.

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

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
>
> 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?

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?

notbob wrote:
> On 2006-03-21, OmManiPadmeOmelet > wrote:
>
> > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > additions! I will not buy Ragu. :-P
>
> While I agree with most everything you stated in the OP, I find it
> intriguing you like Hunt's prepared spaghetti sauce. I just recently
> tried some for the first time and I didn't like it at all. Very much
> of a chemical, off flavor. In fact, the worst of the off-the-shelf
> sauces I've tried.
>
> nb

I'd have toagree with you on the taste of Hunt's. I can get Ragu or the
canned Hunt's here in Honduras. I'll use the Ragu if I don't have time
to make my own. Additions to the off the shelf brand - browned ground
beef, black olives, sauteed garlic, onion, and green pepper. I'll also
add one small can of mushroom pieces since fresh are next to impossible
to get here.

SD

In article >,
"Tom Royer" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > 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
> >
> > 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?
>
> I do pretty much the same thing, but add a good slug
> of red wine to the mix.

Good idea...

Burgundy?
--
Peace, Om.

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

In article >,
notbob > wrote:

> On 2006-03-21, OmManiPadmeOmelet > wrote:
>
> > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > additions! I will not buy Ragu. :-P
>
> While I agree with most everything you stated in the OP, I find it
> intriguing you like Hunt's prepared spaghetti sauce. I just recently
> tried some for the first time and I didn't like it at all. Very much
> of a chemical, off flavor. In fact, the worst of the off-the-shelf
> sauces I've tried.
>
> nb

Note I said it was "ok", not good. :-)

My personal favorite is the marinara sauce from the refrigerated
section, but it's 3 times the price.

The advantage tho' is that it does not need any additions. It's the only
sauce I've ever found that was really good all by itself...

I never noted a chemical flavor in hunts? <shrugs>

So what brand do YOU get? I posted this thread for new ideas!
--
Peace, Om.

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

In article >,
"Lefty" > wrote:

> I'm glad to hear somebody validate the preference for Hunt's I have had for
> years over the more hyped brands. Even comparing them straight up I like it
> better, and as long as you are going to tweak it anyway, why not choose the
> one that you can stock your pantry with when it is on sale at 69 cents a
> can. I figure the tomatoes they use have to be better than the junk I get
> around here, esp. in winter.
>
> I began adding shredded carrot (and simmer) along with herbs, sometimes
> ground beef, years ago when my sister gave me her scratch sauce recipe that
> called for carrots -- it seems to cut the acidity better than other sweet
> additions. That's my perception though I have never researched it.
>
> Lefty
> --
> Life is for learning

It's some of the least expensive available and comes in a good variety.
:-) I've never added carrots but this is the third post I've seen that
suggested that.

I'll try that next time, thanks!
--
Peace, Om.

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

In article >,
George > 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
> >
> > 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?
>
> 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.
--
Peace, Om.

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

OmManiPadmeOmelet wrote:

> In article >,
> ~patches~ > 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.
>>
>>I'll be the first to say I don't have a lot of experience with
>>commercially canned tomato sauce other than the few times I
>>miscalculated and didn't bring enough homecanned sauce camping. 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 is a pie iron?
> I'm not familiar with that term.

Oh sorry I should have explained. A pie iron is generally cast iron, 2
part type sandwich maker you use on a wood fire. You spray the parts
with cooking oil then put a piece of bread on a load it up. Our
favourites were the pizza ones with tomato sauce and toppings followed
by apple pie filling and cheese but you can get really creative with the
fillings. You can get single or double pie irons. We have the doubles.

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
>
> 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?

Never heard of Hunts (sorry). I did buy a jar of local "good-name-brand"
sauce a while ago to try - but it's still sitting in the stock
cupboard I do something very similar to your sauce - fresh basil is
great, and carrots are good too. DH hates celery, so I don't use it...

Cheers
Cathy(xyz)

On 2006-03-21, OmManiPadmeOmelet > wrote:


> So what brand do YOU get? I posted this thread for new ideas!

My favorite is a marinara, also. I use Golden Grain Marinara.

OmManiPadmeOmelet wrote:

> In article >,
> "Lefty" > wrote:
>
>
>>I'm glad to hear somebody validate the preference for Hunt's I have had for
>>years over the more hyped brands. Even comparing them straight up I like it
>>better, and as long as you are going to tweak it anyway, why not choose the
>>one that you can stock your pantry with when it is on sale at 69 cents a
>>can. I figure the tomatoes they use have to be better than the junk I get
>>around here, esp. in winter.
>>
>>I began adding shredded carrot (and simmer) along with herbs, sometimes
>>ground beef, years ago when my sister gave me her scratch sauce recipe that
>>called for carrots -- it seems to cut the acidity better than other sweet
>>additions. That's my perception though I have never researched it.
>>
>>Lefty
>>--
>>Life is for learning
>
>
> It's some of the least expensive available and comes in a good variety.
> :-) I've never added carrots but this is the third post I've seen that
> suggested that.
>
> I'll try that next time, thanks!

Om a lot of homemade spaghetti sauces have carrots added. They add a
sweetness and colour you can't get with anything else. The effect
should not be an in your face thing more of a subtle thing.

In article .com>,
"SD" > wrote:

> notbob wrote:
> > On 2006-03-21, OmManiPadmeOmelet > wrote:
> >
> > > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > > additions! I will not buy Ragu. :-P
> >
> > While I agree with most everything you stated in the OP, I find it
> > intriguing you like Hunt's prepared spaghetti sauce. I just recently
> > tried some for the first time and I didn't like it at all. Very much
> > of a chemical, off flavor. In fact, the worst of the off-the-shelf
> > sauces I've tried.
> >
> > nb
>
> I'd have toagree with you on the taste of Hunt's. I can get Ragu or the
> canned Hunt's here in Honduras. I'll use the Ragu if I don't have time
> to make my own. Additions to the off the shelf brand - browned ground
> beef, black olives, sauteed garlic, onion, and green pepper. I'll also
> add one small can of mushroom pieces since fresh are next to impossible
> to get here.
>
> SD
>

Black olives....... :-) ;-d ;-D

I even add those to tuna salad!!!
--
Peace, Om.

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

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > ~patches~ > 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.
> >>
> >>I'll be the first to say I don't have a lot of experience with
> >>commercially canned tomato sauce other than the few times I
> >>miscalculated and didn't bring enough homecanned sauce camping. 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 is a pie iron?
> > I'm not familiar with that term.
>
> Oh sorry I should have explained. A pie iron is generally cast iron, 2
> part type sandwich maker you use on a wood fire. You spray the parts
> with cooking oil then put a piece of bread on a load it up. Our
> favourites were the pizza ones with tomato sauce and toppings followed
> by apple pie filling and cheese but you can get really creative with the
> fillings. You can get single or double pie irons. We have the doubles.

Ah! Thanks!
--
Peace, Om.

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

In article >,
cathyxyz > 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
> >
> > 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?
>
> Never heard of Hunts (sorry). I did buy a jar of local "good-name-brand"
> sauce a while ago to try - but it's still sitting in the stock
> cupboard I do something very similar to your sauce - fresh basil is
> great, and carrots are good too. DH hates celery, so I don't use it...
>
> Cheers
> Cathy(xyz)

Carrots to Italian sauce I've not tried yet...
Looks like it's on the list now. ;-)
--
Peace, Om.

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

ewdotson 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!
>
> [snip]
>
> >
> > What do or would y'all add to make canned tomato sauces acceptable?
>
> Spaghetti is one of those things that I [almost] always make the way
> mom used to make, which means jarred spaghetti sauce as a base. But
> like you, the sauces by themselves would be very boring. As my mom
> did, I alway start by browning ground beef and/or italian sausage with
> onion and garlic and pepper. After draining the grease, I add the
> sauce along with the spices, typically rosemary, thyme, basil and
> oregano. Along with the spices, I add whatever veggies looked good at
> the market that day. Zucchini, carrots, celery, and green peppers are
> all pretty common. Simmer until done.
>
> --
> Ernest
Mine is similar, but I saute a whole spanish onion (the largest one
I can find) in the pan after removing the drained ground beef and
discarding the grease in the pan. I start the onion with a bit of water
to avoid needing much fat. I will add a bit of butter if fat is
needed. I don't use mushrooms since dh prefers not. I use three pounds
of ground beef and three jars of sauce per batch and simmer several
hours. We like some sweetening to cut the sharp taste of tomato and
additional spices. ..garlic, oregano and whatever else. .....Sharon

OmManiPadmeOmelet wrote:

> 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?


Yes. But I wouldn't go all erotic over it like this dude does:

http://whatscookingamerica.net/Veget...TruffleOil.htm

"Did You Know?

That most women describe the aroma of fresh truffles and truffle oil as
earthy and very sensual?

That most men just laugh and give you a funny look when you tell them what
women think of truffles and truffle oil? Remember that I said most men and
not all!

Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends
me to heaven! I have personally taken a poll of my lady friends, and most
feel the same way I do. So, what are you waiting for? Give truffle oil a try
in your cooking. It is so gourmet!"

<rolling eyes/>


> What do you use it for?


I had it on pasta, also as a salad dressing on a bed of mesclun...

An eight ounce bottle goes for around $25.00 - 30.00; lotsa places to order
on Google or your better goor - may and Eye - talian stores stock it. Treat
yerself sometime...

--
Best
Greg

notbob wrote:

> On 2006-03-21, OmManiPadmeOmelet > wrote:
>
> > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > additions! I will not buy Ragu. :-P
>
> While I agree with most everything you stated in the OP, I find it
> intriguing you like Hunt's prepared spaghetti sauce. I just recently
> tried some for the first time and I didn't like it at all. Very much
> of a chemical, off flavor. In fact, the worst of the off-the-shelf
> sauces I've tried.


A goat would LOVE it because it also has that wunnerful "tinny" taste...

I recently bought my first can of Hunt's Manwich. I got it home, all
drooling over the thought of a sloppy joe. I opened the can and only then
realised that *I* have to supply the meat, it's just a sauce. Bummer :-(

--
Best
Greg

In article >,
notbob > wrote:

> On 2006-03-21, OmManiPadmeOmelet > wrote:
>
>
> > So what brand do YOU get? I posted this thread for new ideas!
>
> My favorite is a marinara, also. I use Golden Grain Marinara.

I use Buitoni. :-)

http://www.buitoni.com/PubProduct/Pr...8E20-420C-82F5
-33C8B89AE4A3
--
Peace, Om.

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

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > "Lefty" > wrote:
> >
> >
> >>I'm glad to hear somebody validate the preference for Hunt's I have had for
> >>years over the more hyped brands. Even comparing them straight up I like it
> >>better, and as long as you are going to tweak it anyway, why not choose the
> >>one that you can stock your pantry with when it is on sale at 69 cents a
> >>can. I figure the tomatoes they use have to be better than the junk I get
> >>around here, esp. in winter.
> >>
> >>I began adding shredded carrot (and simmer) along with herbs, sometimes
> >>ground beef, years ago when my sister gave me her scratch sauce recipe that
> >>called for carrots -- it seems to cut the acidity better than other sweet
> >>additions. That's my perception though I have never researched it.
> >>
> >>Lefty
> >>--
> >>Life is for learning
> >
> >
> > It's some of the least expensive available and comes in a good variety.
> > :-) I've never added carrots but this is the third post I've seen that
> > suggested that.
> >
> > I'll try that next time, thanks!
>
> Om a lot of homemade spaghetti sauces have carrots added. They add a
> sweetness and colour you can't get with anything else. The effect
> should not be an in your face thing more of a subtle thing.

I'd probably grate them.
--
Peace, Om.

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

In article .net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> > > The closest I've ever come to truffles is truffle oil...
> >
> > Is it good?
>
>
> Yes. But I wouldn't go all erotic over it like this dude does:
>
> http://whatscookingamerica.net/Veget...TruffleOil.htm
>
> "Did You Know?
>
> That most women describe the aroma of fresh truffles and truffle oil as
> earthy and very sensual?
>
> That most men just laugh and give you a funny look when you tell them what
> women think of truffles and truffle oil? Remember that I said most men and
> not all!
>
> Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends
> me to heaven! I have personally taken a poll of my lady friends, and most
> feel the same way I do. So, what are you waiting for? Give truffle oil a try
> in your cooking. It is so gourmet!"
>
> <rolling eyes/>

heh!

>
>
> > What do you use it for?
>
>
> I had it on pasta, also as a salad dressing on a bed of mesclun...
>
> An eight ounce bottle goes for around $25.00 - 30.00; lotsa places to order
> on Google or your better goor - may and Eye - talian stores stock it. Treat
> yerself sometime...
>
> --
> Best
> Greg

I'll czech Central Market...
--
Peace, Om.

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

In article k.net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> notbob wrote:
>
> > On 2006-03-21, OmManiPadmeOmelet > wrote:
> >
> > > But in a pinch/hurry, Hunts brand canned is ok but I still have to make
> > > additions! I will not buy Ragu. :-P
> >
> > While I agree with most everything you stated in the OP, I find it
> > intriguing you like Hunt's prepared spaghetti sauce. I just recently
> > tried some for the first time and I didn't like it at all. Very much
> > of a chemical, off flavor. In fact, the worst of the off-the-shelf
> > sauces I've tried.
>
>
> A goat would LOVE it because it also has that wunnerful "tinny" taste...
>
> I recently bought my first can of Hunt's Manwich. I got it home, all
> drooling over the thought of a sloppy joe. I opened the can and only then
> realised that *I* have to supply the meat, it's just a sauce. Bummer :-(

Silly! ;-)

Would you really want to use CANNED meat???????
--
Peace, Om.

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

OmManiPadmeOmelet wrote:

>> Om a lot of homemade spaghetti sauces have carrots added. They add a
>> sweetness and colour you can't get with anything else. The effect
>> should not be an in your face thing more of a subtle thing.
>
> I'd probably grate them.

I do. Works for me

Cheers
Cathy(xyz)

OmManiPadmeOmelet wrote:

> In article k.net>,
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
> > notbob wrote:
> >
> > > On 2006-03-21, OmManiPadmeOmelet > wrote:
> > >
> > > > But in a pinch/hurry, Hunts brand canned is ok but I still have to
make
> > > > additions! I will not buy Ragu. :-P
> > >
> > > While I agree with most everything you stated in the OP, I find it
> > > intriguing you like Hunt's prepared spaghetti sauce. I just recently
> > > tried some for the first time and I didn't like it at all. Very much
> > > of a chemical, off flavor. In fact, the worst of the off-the-shelf
> > > sauces I've tried.
> >
> >
> > A goat would LOVE it because it also has that wunnerful "tinny" taste...
> >
> > I recently bought my first can of Hunt's Manwich. I got it home, all
> > drooling over the thought of a sloppy joe. I opened the can and only
then
> > realised that *I* have to supply the meat, it's just a sauce. Bummer
:-(
>
> Silly! ;-)
>
> Would you really want to use CANNED meat???????


Well I recently had a sandwich made of Armour Star "Treet". Not as good as
Spam, it was like canned baloney. But it was a buck so I had bought a can
of it...

If you want decent "canned meat" try a Polish Krakus ham...

--
Best
Greg

On 2006-03-21, Gregory Morrow <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> realised that *I* have to supply the meat, it's just a sauce. Bummer :-(

Specially after you realize they price it like it *does* have meat in
it!

nb

In article . net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> >
> > Would you really want to use CANNED meat???????
>
>
> Well I recently had a sandwich made of Armour Star "Treet". Not as good as
> Spam, it was like canned baloney. But it was a buck so I had bought a can
> of it...
>
> If you want decent "canned meat" try a Polish Krakus ham...
>
> --
> Best
> Greg

Urk. I have yet to find good canned ham...

I do use canned tuna, and canned bacon for camping along with the
occasional can of underwood devilled ham or roast beef...... but that's
pushing it. ;-) Canned chicken can be ok if it's home canned. Clams are
ok too.

But canned hamburger for sloppy joe's???????????

Hell, we could probably start a whole 'nuther thread about canned meat!
--
Peace, Om.

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

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.
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

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

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.
--

Practice safe eating. Always use condiments.