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Old 06-26-2014, 02:26 PM   #51
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Quote:
Originally Posted by Chief Longwind Of The North View Post
After doing some online research (not wiki) it seems that the sauce I first described is a ragu. marinara was defined in every dictionary as a strong flavored tomato sauce that includes garlic and various herbs. I guess that means that you can put whatever herbs and spices you want into your Marinara. However, if you add meat, then it becomes a ragu.
Maybe you could ask a mod to change the title, so future readers won't be confused when they start to read the thread
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Old 06-26-2014, 03:21 PM   #52
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Originally Posted by GotGarlic View Post
Maybe you could ask a mod to change the title, so future readers won't be confused when they start to read the thread
I think the whole discussion would be moot if anything was changed now. jmo
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Old 06-26-2014, 04:24 PM   #53
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Old 06-26-2014, 05:18 PM   #54
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What's in a name?

It's tomato sauce. Call it whatever you like.

Sometimes it tastes good cooked for a short time and sometimes it tastes good cooked for a long time. Sometimes it's even better left overnight in the fridge and reheated.

The Chiefs technique is interesting and worth a try for those interested.
Old and new methods can produce fine results.

Add the herbs and spices you enjoy.

For me it's a "mood I'm in" and what's available kind of thing as to what's included.

It's sorta like chili. Ask 100 cooks for a recipe and you'll get 101.

None of them are bad (well except what my sister has turned out) and each one is a new experience for our taste buds to extrapolate on in our own endevors.
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Old 06-26-2014, 06:40 PM   #55
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Quote:
Originally Posted by Zagut View Post
What's in a name?

It's tomato sauce. Call it whatever you like.

Sometimes it tastes good cooked for a short time and sometimes it tastes good cooked for a long time. Sometimes it's even better left overnight in the fridge and reheated.

The Chiefs technique is interesting and worth a try for those interested.
Old and new methods can produce fine results.

Add the herbs and spices you enjoy.

For me it's a "mood I'm in" and what's available kind of thing as to what's included.

It's sorta like chili. Ask 100 cooks for a recipe and you'll get 101.

None of them are bad (well except what my sister has turned out) and each one is a new experience for our taste buds to extrapolate on in our own endevors.
+102
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Old 06-27-2014, 11:18 AM   #56
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Yeah, I'd forgotten about that. I usually get what's on sale. If I go to BJ's, I get Del Monte. I don't think it makes all that much difference, to be honest.
Until I found "Nina" Italian. I never paid much attention. Now I pay attention. I also don't think its that big a deal.
I will not buy some of the store brand tomato's though. Very weak and sometimes they look like they are not fully ripe. Seconds?

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Originally Posted by Kayelle View Post
I'll have to pick up some of those canned tomatoes at Costco. Thanks for the tip RB.
About San Marzano's tomatoes, I bit the bullet and paid the over inflated price for them once, buying into the hoopla, but never again. I couldn't tell the difference in the end product but then there are those who would consider my palate under developed since I always use oregano.
I buy the gallon can of Nina whole. I think they have smaller cans? Not sure. But canned tomato's are hard to beat from Costco. Very good quality and a great price.
The gallon can on Nina Whole Italian is about $3.50 or even less? I buy two each time.

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Originally Posted by CraigC View Post
Exactly what I use when making big batches of "Mother Sauce".
Same here. Make a big batch and freeze individual containers for future use. They are beautiful tomato's.
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Old 07-09-2014, 11:17 AM   #57
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I still wanna spit watermelon seeds at my sister.

Seeeeeya; Chief Longwind of the North
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Old 07-09-2014, 04:14 PM   #58
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Thanks for the reminder. I still have a half of personal size watermelon in the fridge. Something to pick at tonight. Too bad, it is seedless. No spitting battles tonight.
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Old 07-09-2014, 04:28 PM   #59
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Well, summertime is here. Why heat up the kitchen and rest of the house. Buy a large jar of your favorite simple pasta sauce with basil and take it from there. The night before you can mix and shape your meatballs, and sauté any other meats that you put in for a big pasta feast along with whatever herbs and seasonings that please your palate. To each their own. You will have a long cold winter to stand over a hot stove and fuss with your favorite pasta sauce. If you do have leftover with your jarred sauce, freeze it. Yes, you can freeze jarred foods once they have been opened and heated. All that time you would have spent working over a hot stove? Use the extra time with family. Get out a board game from the back of the closet and have some fun time together.
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Old 07-10-2014, 11:45 AM   #60
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Thanks for the reminder. I still have a half of personal size watermelon in the fridge. Something to pick at tonight. Too bad, it is seedless. No spitting battles tonight.
I have been enjoying ice cold watermelon each night. It takes the place of my midnight ice cream craving.

My wife chills the melon, then cuts it into bite size pieces and puts them back in the fridge. A dash of salt and they are fantastic.

So far we have gotten very sweet watermelons. I guess making sure the bottom is as yellow as yellow can be really is the way to determine ripeness?

Watermelon sure has gotten expensive!
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