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Old 01-02-2005, 09:10 PM   #11
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Alix, my brain just went into reboot, I thought about it too long! What day is this?
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Old 01-02-2005, 09:18 PM   #12
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Barb, not silly at all! Unless you have a professional kitchen at your disposal, no one really makes anything from scratch.
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Old 01-02-2005, 09:28 PM   #13
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Originally Posted by DampCharcoal
Barb, not silly at all! Unless you have a professional kitchen at your disposal, no one really makes anything from scratch.
8)
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Old 01-02-2005, 09:51 PM   #14
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it means totally homemade to me, like a homemade cheeeseke or baked mac 'n cheese...or something like a cake.
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Old 01-02-2005, 09:52 PM   #15
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Well, glad to see that I hit on a good topic.

Looks like we all have the same idea. I tend to split hairs a little:

Eg. If I make a pasta dish,(with canned chicken broth perhaps), I say the dish is made from scratch.

Eg. If I make fresh pasta, I say that the "pasta" is from scratch.

Now I'm really thinking.....or not. What the Heck does scratch mean anyway? I guess it means making something from nothing, right?
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Old 01-02-2005, 10:12 PM   #16
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One weird thing is the mixed results I've gotten with "from scratch" food. I dated a girl who well... all her home cooked meals came from cans so when I made ragu sauce entirely from fresh vegetables and chopped tomato she through my spagetti tasted "wrong".

Also my mac and cheese lacked that 99c a box flavor that she was so acustomed to. Still now that Im out of that relationship I make stuff from scratch whenever I can, although I still draw the line at gutting stuff. I cant do whole mammals of foul... although I'll sometimes do whole fish.
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Old 01-02-2005, 10:27 PM   #17
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That is so funny, Lugaru.

I give my parents meals a few times a month when I am making something I think they will like.

My mom makes spaghetti sauce with 1 can of tomato sauce and 1 can of Campbell's tomato soup, (plus onions garlic green peppers, etc.) Don't get me wrong, it tastes pretty good, but it's clearly a Better Homes and Gardens special from the 50's...:-)
The first time I made them marinara sauce, my Dad told me it was too tomato-ey.

1 year ago I made them a Wild Mushroom Lasagne.....their comments...."too many mushrooms."

Last week I made them Beef Stroganoff with Beef Tenderloin and shtake and crimini mushrooms. Too much beef.

3 months ago I made them a homemade lasagne. Not enough cheese.

1 month ago, another lasagne. TOO MUCH CHEESE. :-)
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Old 01-02-2005, 10:32 PM   #18
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From scratch means to me like if I wanted spagheti and meat balls, I would make my own sauce instead of opening a can or jar.I grow and can my own tomatoes too. I would make my own meat balls and not buy them premade. Pie from scratch is making your own crust and fresh fruit or what ever kind of pie your making.Mashed potatoes from real potatoes not boxed. Cookies, you blend all the ingredients and not buy premixed dough. Home made soup is just that, not from a can or jar.
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Old 01-02-2005, 11:53 PM   #19
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i'm kinda picky about the "scratch" thing. while i'd overlook canned stock, i'd have to make a little mention if i used canned tomatoes, like "the sauce is from scratch, well, i used canned tomatoes but, otherwise, it's from scratch".
certain foods should always be from scratch, like mashed taters, so i wouldn't think to even mention that. shame on you box people.
from scrastch pies start with making the crust, and adding fresh fruit or other ingredients. from scratch pasta is made from a pile of flour, eggs and water.

i guess about 99 percent of the ingredients should be made by hand if you want to say "from scratch", imo.
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Old 01-03-2005, 12:02 AM   #20
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Originally Posted by Alix
Hey Coco, to me scratch is anything that isn't prepackaged. So...pasta from scratch is doing the whole egg/flour, rolling dough thing. Tomato sauce from scratch can start with canned tomatoes, as it is tough to do enough of your own to feed the family all year, but after that, spices etc are your own.

I do most of my cooking from scratch, but there are a few cheats that are necessary in terms of time. Come on, working folks just don't have that kind of time anymore.
I agree with Alix. Most of my desserts that I make are from "scratch". But at times I do use canned beans, tomatoes, soups, etc. for dinner entrees. It just depends on whether it is a work night or a day off. On my days off I am more likely to make a meal from "scratch". Sometimes, the local store does not have fresh items available and prepackaged is the only alternative.
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