Subj : Sauces
To   : Dave Drum
From : Ruth Haffly
Date : Fri Jan 31 2025 14:25:17

Hi Dave,

 RH> salt shaker as much as I used to. Made a marinara with meat and veggies
 RH> (red bell pepper, onion, and mushroom) earlier this afternoon for
 RH> supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic
 RH> powder, oregano, basil and parsley, about the same amount of black
 RH> pepper as salt.

 DD> I have made my own marinara in past. A process that usually takes all
 DD> day or at least several hours before it's done and in to jars. I

I usually start mine at least 3 hours before serving.


 DD> *always* made "more than enough" which let the time required be
 DD> budgeted to other meals and let me feel good about the savings. But

It also freezes well.

 DD> now that I'm cooking (basically) for one it's a lot easier to grab a
 DD> jar of decent marinara at the store and "tart it up" if needed.
 DD> Non-red gravies are different. Anmd easier from scratch mostly).

We've got a jar of Rao's on hand, part of a 2 pack, bought to see how it
tastes--had heard a lot of good about it. Good, but not quite as good as
my home made. We've had some pretty bad jarred ones over the years, but
judging them against mine, mine is usually an easy winner. (G)

 DD> We recently had a joint - Li'l Willies Smokehouse - do the opposite -
 DD> closed their Brick & mortar place in favour of a fod truck.

 RH> Too bad they couldn't keep both going.

 DD> The pit master was only one guy. And he didn't want to give his
 DD> secrets to a trainee.

So it will die with him. I told Steve that if our church does a chili
cook off in conjunction with a Super Bowl watch party, I'll probably not
do a pot. He said that he might try smoking some beef, and going from
there. I'd assist but it would be mostly his doings this time.


 DD> Catsup is just an ingredient that lets one short-cut things, At least
 DD> the way I use it. If I'm inb a restaurant and you see me putting
 DD> ketchup on my food you can bet safely that I'll not eat there again.
 DD> Bv)=

I'll put it on a few things but not like one of my (late) cousins. I
understand that he basically went thru (probably a small) bottle a day
when he was growing up.


 DD> At its base Srirqacha sauce is chilies, garlic, vinegar and salt.
 DD> Which is how I came up with my own version. What part of Sriracha
 DD> doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the
 DD> "standard". But if I'm buying rather than building I buy Shark brank
 DD> as it's more garlicky.

 RH> I'm not sure but to keep him happy, it stays on the grocery store
 RH> shelves when I'm shopping.

 DD> Nosy parket that I am I'd ask what's "off-putting" about the sriracha.
 DD> Especially if he uses other hot sauces. I don't care for sauces that
 DD> are too vinegar forward. Like choosing between Tabasco and Trappey's
 DD> Red
 DD> Devil - I'll go for the Trappey's every time because the Tabasco has
 DD> more of a vinegar whang than I care for. My overall, commonly
 DD> available in
 DD> a restaurant, hot sauce is Cholula.

Probably the vinegar, now that I think about it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

.