Subj : Re: Sauces To : Ruth Haffly From : Dave Drum Date : Sat Feb 01 2025 18:57:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> 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 RH> I usually start mine at least 3 hours before serving. Go you shortcut it with tomato sauce or puree? If I'm scratch making my own I generally start with fresh from the vine tomatoes. I do "sorta" short cut that by using a Foley Food Mill - which does two things. It breaks down the flesh of the tomato, And the sieve 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 RH> 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). RH> We've got a jar of Rao's on hand, part of a 2 pack, bought to see how RH> it tastes--had heard a lot of good about it. Good, but not quite as RH> good as my home made. We've had some pretty bad jarred ones over the RH> years, but judging them against mine, mine is usually an easy winner. RH> (G) Rao's is pretty good jarred sauce. I still prefer Onofrio's for a couple reasons. I know the guy who has it custom canned (jarred) to his recipe. And I knew the guy who wrtoe the recipe(s) and is the namesake of the sauce, Onofrio "Mimi" Vitale. Joe Janazzo done good when he took over Uncle Mimi's pub anmd restaurant. 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. RH> So it will die with him. I told Steve that if our church does a chili RH> cook off in conjunction with a Super Bowl watch party, I'll probably RH> not do a pot. He said that he might try smoking some beef, and going RH> from there. I'd assist but it would be mostly his doings this time. I've given up competitive chill cooking. I now buy my chilli spice in 1# containers rather than the 5# jugs I used to get. 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)= RH> I'll put it on a few things but not like one of my (late) cousins. I RH> understand that he basically went thru (probably a small) bottle a day RH> when he was growing up. Most people around here automatically put catsup on their French fries. I might do soome malt vinegar. And if I'm at Long John Silver's I might dab on a bit of tartar sauce or catsup-based cocktail sauce. 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. RH> Probably the vinegar, now that I think about it. Life is too short to eat stuff you don't care for I was planning this for supper. But Dennis came back from his son's with two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dirty Dave's Unburger Categories: Five, Beef, Cheese, Sandwiches Yield: 1 Sandwich 1/2 lb Ground chuck 1 sl Round Colby or Longhorn - cheese 3/16" thick Salt & pepper 1 6" seeded bun; toasted Hand form two burger patties from the chuck. Place the cheese on top of a patty and cover with second patty. Crimp edges together to form one nice sized hamburger patty. Cook on/in very hot griddle/skillet for 90 seconds on first side, flip and cook on other side until melted cheese begins to ooze from the meat. Season with salt and pepper. Place on toasted bun and top with whatever condiments you desire. An Uncle Dirty Dave Recipe MM Format by Dave Drum - 06 June 1996 Uncle Dirty Dave's Kitchen MMMMM .... All but the genetically twisted appreciate cilantro. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .