Subj : Re: pasta sauces
To   : JIM WELLER
From : Dave Drum
Date : Sun Jul 31 2022 07:16:00

-=> JIM WELLER wrote to RUTH HAFFLY <=-

 JW> ... Store bought pasta sauce is a serious crime in Italy.

 RH> my own is easy enough to make up.

 JW> Exactly. And most pasta sauces have sugar in them, way too much
 JW> sugar, often HFCS. I only use tomato sauces that have at most a
 JW> little added salt.

I don't put sugar in my sauce(s). But many restaurants do. Once my 
friend and I visited a place called "Angelo's" where we usually got
the Chilli-Mac (best in Illinois and surrounding states). This day one
of the lunch specials was spaghetti w/meat sauce. And I wanted a change.

So, I ordered it. Really sweet. The owner (who I knew) was "working the
room" and when he stoppped at our table I asked him about the sugar in
the gravy. 

His reply "You guys are here maybe once a month. You see all these old
"paisans"? Ihey're here nearly every day. If I don't put the sugo in the
sauce they don't come back no more."

From then on I always got the chilli-mac. Don Marsango, the owner, was
a multi-time Illinois State Chilli Champion.

 JW> ---------- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Pam's Shrimp Etouffee
 JW>  Categories: Cajun, Stews, Shrimp, Chilies, Rice
 JW>       Yield: 4 servings

Looks good. Here's MLoo's crawfish version

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crawfish Etouffee - Picnic
 Categories: Loo, Seafood, Herbs, Chilies, Rice
      Yield: 8 Servings
 
    1/4 c  Butter
    1/4 c  Shortening
    1/2 c  Flour
      3 md Onions; chopped
      1    Celery rib; minced (opt)
  2 1/2 md Green peppers; diced
      5 cl Garlic; mashed
      2 qt Milder Ro-Tel Chopped
           - Tomatoes
      2 ts Thyme
    1/2 ts Oregano
    1/2 ts Basil
      6    Fresh sage leaves; chopped
      2 lb Peeled crawfish tails
           - (that's what was
           - available)
           Hot sauce
           Hot rice
      3    Scallions; chopped (opt)
 
  UDD sez: This was some good. I brought home ALL the
  leftovers
  
  Melt butter and shortening. Mix in flour and stir
  constantly over low heat to make a medium brown roux. Add
  onions and celery and stir over medium heat for a minute.
  Add peppers and stir over medium heat for a minute. Add
  garlic and stir over medium heat for a minute. Add
  tomatoes and herbs. Cook over low heat an arbitrary length
  of time, at least 20 min. Add crawfish tails 15 minutes
  before serving. Season to taste with hot sauce. Serve over
  rice and sprinkled with scallions (which I forgot).
  
  Michael Loo's recipe, Alabama Jam (Echo Picnic) 1998
  
  * Origin: Lost in the SuperMarket *
  
  Format by Dave Drum - 17 August 98
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you have something to say raise your hand. And place it over your mouth.
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