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Old 08-16-2016, 11:53 PM   #11
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Originally Posted by rodentraiser View Post
I've been using the Classico brand of spaghetti sauce. I found I like them the best. If I could get a tomato sauce to taste like that, I'd make my own. At one time they had a spicy version that was delicious, and of course, now I can't find it anywhere.
I like Classico, too. Add some red pepper flakes to make it spicy.
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Old 08-17-2016, 09:36 AM   #12
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Originally Posted by rodentraiser View Post
Oh, and here I've been draining my hamburger (twice!) and then wiping the pan out before I throw everything back in!

I wonder if I'd need to drain the hamburger if I got the 93/7 kind. As it is, I like to get 85/15.

I've been using the Classico brand of spaghetti sauce. I found I like them the best. If I could get a tomato sauce to taste like that, I'd make my own. At one time they had a spicy version that was delicious, and of course, now I can't find it anywhere.

Even though the sauce is supposed to be tomato and basil or whatever, I always throw some garlic, chopped onion, parsely flakes, extra basil, and sometimes Italian seasonings into it.
93% is good for most casseroles and dishes that require you to crumble it, and does not require draining unless a table spoon or so of fat per pound is a problem for you.

I find that for hamburgers it's actually too dry and requires added ingredients to create moisture. When I'm frying indoors, I actually have cook the burgers in some oil to get the proper crust texture. I usually use 83% or 87% for hamburgers.
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Old 08-17-2016, 09:49 AM   #13
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Originally Posted by Kaneohegirlinaz View Post
For me, I use Trader Joe's Organic Marinara

Attachment 25192

No augmentation needed
If you want a meat sauce, it looks like meat is needed
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Old 08-17-2016, 08:39 PM   #14
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Originally Posted by Chief Longwind Of The North View Post
And now......Broccoli! Tada!

Seeeeeeya; Chief Longwind of the North
Ah.......................no. No broccoli.

It's the only thing I ever agreed with Prez Bush about.

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Originally Posted by GotGarlic View Post
I like Classico, too. Add some red pepper flakes to make it spicy.
I forgot - I also throw in some cayenne. I always seem to shake too much in, though. Maybe I should try peppers next time. I might be able to portion them out better than cayenne. I always think I'm shaking salt and get carried away.

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Originally Posted by RPCookin View Post
93% is good for most casseroles and dishes that require you to crumble it, and does not require draining unless a table spoon or so of fat per pound is a problem for you.

I find that for hamburgers it's actually too dry and requires added ingredients to create moisture. When I'm frying indoors, I actually have cook the burgers in some oil to get the proper crust texture. I usually use 83% or 87% for hamburgers.
I think I'll stick with the 85/15 then. Sometimes I can get it in a 10 lb chub for 40 off the regular price.
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