Subj : Re: pasta sauces
To   : Jim Weller
From : Dave Drum
Date : Mon Aug 01 2022 06:12:06

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Angelo's ... meat sauce ... Really sweet.

 JW> There's two rationales behind that:

 JW> -1- In the past tomatoes were more acidic than they are today.
 JW> Enough so that old time recipes for canning tomatoes called for the
 JW> boiling water bath treatment but modern ones call for pressure
 JW> canning as tomatoes are no longer acid enough any more to prevent
 JW> botulism. So yes, a lot of older Italians would put a small amount
 JW> of sugar in their red sauces, about the same amount as they would
 JW> salt.

I prefer the acidic "bite" of heirloom varieties grown in the garden 
and picked fresh and ripe.

 JW> The only people I have ever encountered who made really sweet
 JW> sauce were Germans and Danes. They really don't get the concept.

 JW> -2- Sicily was Arabic long before it was Italian, and Phoenician
 JW> (Lebanese), Carthaginian (Tunisian) and Byzantine (Turkish) before
 JW> that. This is reflected even today in Sicilian cuisine when compared
 JW> to central and northern Italy's. They tend to add sugar to their
 JW> tomato sauces whereas northerners do not.

 JW> For the same reason, they also occasionally add mint to the standard
 JW> mix of Italian herbs parsley, basil, oregano, marjoram and thyme
 JW> that go into a red sauce, while northerners (and the Slovenians)
 JW> might add summer savory.

Isn't the interweb wonderful for digging up obscure minutiae?

Guiseppe Gallina runs Joe Gallina's Pizza and Italian Foods in a couple
locations. His brother, Luigi, used to be partners in the business but
has moved back to Sicily where he is making a "killing" selling "America
Style" pizza.   Bv)=

 DD> put the sugo in the sauce

 JW> You've said that before but sugo isn't sugar, it's the word for
 JW> sauce as in sugo di carne,

It's "sugar" in the context Marsango uses it. He is second generation
Italian-American. And currently the biggest/most successful businessman
in Taylorville, IL. A big step up from his coal-miner father.

He has since given his "Angelo's" restaurants to his daughter and son-
in-law where they maintain things nicely. And he still eats breakfast
every day at the local McDonald's.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breakfast Burrito
 Categories: Chilies, Eggs, Cheese, Pork
      Yield: 4 Servings
 
      4    (8") flour Tortillas
      6 lg Eggs
      1 ts Buttermilk
           Salt & Pepper
      4 oz Good breakfast sausage; bulk
      2 oz Shredded Cheddar cheese
      1 sm Onion; chopped
      1 sm Red bell pepper; seeded,
           - chopped
      4 oz Can chopped green chilies;
           - drained
 
  Saute bell pepper and onion until soft. Add drained
  green chilies to the mix. Set aside.
  
  Cook sausage, stirring around to break up into crumbles.
  Do not overcook. Set aside, reserving sausage grease in
  skillet.
  
  Scramble eggs in sausage grease until set but not hard
  or dry. While cooking eggs nuke the tortillas for 15 to
  30 seconds to warm and soften.
  
  Spread scrambled eggs on warmed tortilla. Top with 1/4
  of the sausage, pepper/onion/chile mix and cheese.
  
  Wrap tortilla into a burrito. Nuke to melt cheese if
  you think it necessary. If serving as finger food you
  can serve now. If serving on plates with silverware
  you can smother with chile verde if you like. Serve
  salsa on the side.
  
  An Uncle Dirty Dave take on McDonald's Breakfast Burrito
  
  Recipe and MM Format by Dave Drum - 04 April 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... In New York, hot dog and Cheez Whiz vendors are on every corner.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.