Subj : Sauces [1] To : Dave Drum From : Ruth Haffly Date : Sun Feb 02 2025 17:29:46 Hi Dave, 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. DD> Go you shortcut it with tomato sauce or puree? If I'm scratch making DD> my own I generally start with fresh from the vine tomatoes. I do DD> "sorta" short cut that by using a Foley Food Mill - which does two DD> 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 I start with a can of tomato paste, as my MIL taught me, for the basic marinara. If I'm making a chunky vegetable based sauce, I'll start with fresh tomatoes. I've got a Foley; its not seen a whole lot of use in the last few years but I'm keeping it until I give up canning for good. 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) DD> Rao's is pretty good jarred sauce. I still prefer Onofrio's for a DD> couple reasons. I know the guy who has it custom canned (jarred) to DD> his recipe. And I knew the guy who wrtoe the recipe(s) and is the DD> namesake of the DD> sauce, Onofrio "Mimi" Vitale. Joe Janazzo done good when he took over DD> Uncle Mimi's pub anmd restaurant. We don't have Onofrio's in our stores so I can't start with it. The Rao's was a "hmmmm, let's see if it lives up to its hype" purchase. We've tried different ones from time to time; up in Vermont, we tried the Hanniford's house brand and it was pretty decent. Not as good as the Rao's but worked well with the additon of more Itailan herbs and spices, plus some ground meat (didn't have time to do meat balls). 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. DD> I've given up competitive chill cooking. I now buy my chilli spice in DD> 1# containers rather than the 5# jugs I used to get. I still use a combination of fresh and dry chili peppers and other spicing, never bought them in large quantity. DD> Most people around here automatically put catsup on their French DD> fries. I might do soome malt vinegar. And if I'm at Long John Silver's DD> I might dab on a bit of tartar sauce or catsup-based cocktail sauce. I'll do malt vinegar if it's available. 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. DD> Life is too short to eat stuff you don't care for That's why I don't do peanut butter, coffee, coconut or cranberry sauce. (G) DD> I was planning this for supper. But Dennis came back from his son's DD> with two shrimp tacos for me. There went that plan. Maybe for lunch DD> tomorrow. DD> Title: Dirty Dave's Unburger DD> Categories: Five, Beef, Cheese, Sandwiches DD> Yield: 1 Sandwich I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food place opened up in town this past week; we tried it for lunch today. Cook Out's main claim to fame is that they have 40 flavors of milk shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich minus the honey mustard, onion rings (4!), and a lightly dressed "cole slaw"--basically chopped cabbage and I think, a bit of green pepper. Dressing had something sweet in it, no may, not sure what else. Sandwich was a bit on the dry side,especially the last few bites (thin end of the breast). I had a chocolate mint shake, points for thickness but it was a very light milk chocolate with hardly any mint. Have to try something else to see if it's worth adding to our choices or not, as of now, not sure until we try more. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Get shopping while the gettin' is good!!! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .