"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 03-13-2008, 03:27 PM   #21
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by buckytom View Post
jenny, i understand your point, but i doubt you could tell the difference if a basic sauce were added to the other ingredients, instead of building it. adding a little tomato sauce instead of paste and tomatoes, as you've said, is only a small part of the sauce, so the difference would be hard to tell, imo....

We'll agree to disagree then. The basil and oregano would throw the flavor off considerably, IMO. Plus there are already onion, garlic, carrot, etc. in the sauce. Bolognese is made by building layers of flavors, primarily with the vegetables and meat. They cook together. Substituting sauce with herbs and vegetables for plain tomatoes will substantially alter the taste. To my palate at least.

Now I'm jonesing for Marcella's sauce .... maybe this weekend.

__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-13-2008, 03:31 PM   #22
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
ok, jenny. point taken. i respect your culinary knowledge, so maybe you could tell the diff.
again, it's a small part of the bolognese, so i doubt most would notice the variations.

but, without the sauces in front of us to actually taste, it's all a guess.

where's marcella's?
__________________

__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 03-13-2008, 03:32 PM   #23
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
This is an interesting recipe I will try it out or at least some of the things in it. Certainly there is no orthodox way of making tomato sauce everyone has thier own secrets and tricks. This recipe sounds like a good versitle base sauce which is what it was posted as. The butternut suqash is a new one for me but I am intrigued as a matter if fact I was eyeing butternut squash the other day trying to think of a use for it.

I come from an Italian-American home where we ate many different tomato sauces. "Gravy" was made on Sunday all day and was a very meat heavy thick sauce (southern style), delicious but time consuming and impractical for me to make now.

On the Bolognese issue my Mom once went by recipe (this is a northern sauce and not part of our family tradition) and made a classical Bolognese (from Silver Spoon i believe) I was amazed at the lack of tomato it was more a meat and vegetables taste... quite unlike what your local red-sauce joint passes for Bolognese. This would make a nice base for a meat sauce though if not a true Bolognese.
__________________
PanchoHambre is offline   Reply With Quote
Old 03-13-2008, 03:37 PM   #24
Senior Cook
 
Weeks's Avatar
 
Join Date: Oct 2004
Location: Hattiesburg, MS
Posts: 143
The squash is, as bucky noted, there for the sweetness it adds to the sauce and it also helps balance the pH of the sauce so it isn't far too acidic, making it difficult to balance on the plate.

The squash was a revelation of mine (not authentic, to my knowledge) about a year ago as I was trying my daughter's baby food. The strained squash just came off as a perfect flavor compliment to the heavy, acidic tomato sauce.
__________________
- Weeks
Weeks is offline   Reply With Quote
Old 03-13-2008, 03:39 PM   #25
Senior Cook
 
Weeks's Avatar
 
Join Date: Oct 2004
Location: Hattiesburg, MS
Posts: 143
Also, let me add that this wasn't meant to be some sort of "be-all end-all" tomato sauce. It's my take on the classic that I noted before I went into the recipe. My bad for not being more specific.
__________________
- Weeks
Weeks is offline   Reply With Quote
Old 03-13-2008, 03:40 PM   #26
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
lol, there you are weeks! i'm takin' a lot of flak here.
c'mon buddy, help me out.

tell 'em your grandma made it this way, and since her passing the best way that you can honor her life was to make her "authentic" sauce!

that'll put them back on their brooms a bit.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 03-13-2008, 03:46 PM   #27
Senior Cook
 
Weeks's Avatar
 
Join Date: Oct 2004
Location: Hattiesburg, MS
Posts: 143


When we talk about pomodoro sauce, the real stuff I had when I was in Italy briefly several years ago, I went to what must have been a half-dozen little mom and pop bistros and restaurants outside of Aviano AFB there and gotten a different sauce every time. Granted I wasn't very adventurous, I pretty much ordered simple stuff like Chicken Parmesan or Lasagna. You know, the typical American stuff. It wasn't until a few years later that I developed a bit more adventure in my food tastes. Point being, though, that I don't think the Italians can even agree on what pomodoro sauce is supposed to definitively be.

Edit: I have to say that it is nice to get this much attention for what, for me, was just a simple and very tasty sauce.
__________________
- Weeks
Weeks is offline   Reply With Quote
Old 03-13-2008, 03:51 PM   #28
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Thanks for piping in with the clarification Weeks that the addition of the squash was your invention & not part of a classic Pomodoro recipe.

It does look like an interesting Italian sauce recipe to try, but it's not a "Pomodoro" (regardless of Bucky continuing to insist that it is - lol), which really is the most basic of Italian sauces with the most minimal amount of ingredients. That's why Pomodoro is considered an Italian "mother sauce". Some folks & cookbooks consider the term Pomodoro interchangeable with Marinara, but I think Pomodoro is even more basic.
__________________
BreezyCooking is offline   Reply With Quote
Old 03-13-2008, 03:57 PM   #29
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,919
Quote:
Originally Posted by Weeks View Post
Edit: I have to say that it is nice to get this much attention for what, for me, was just a simple and very tasty sauce.
Good, I hope we haven't scared you off from posting more recipes
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 03-13-2008, 04:07 PM   #30
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by buckytom View Post
where's marcella's?
In her book and reprinted here

Sometimes I use veal or even some pork with the beef.

WEEKS! Glad you popped back in!
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.