CWS4322
Chef Extraordinaire
It is fairly high in sodium. And, I can't find the ingredients list re: the type of nuts used...
Life's too short for chopping & mixing
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Harry Cobean
Executive Chef
correct princess,loyd grossman does some pretty darn good sauces too....all natural ingredients "justa lika mamma useda to makea" can't do an indian or thai accent but he does pretty goods ones of those too,with the same ingredients that you and i would make them with
What nuts?
I was talking about tomato pasta sauces and the sodium is less than others and NOT sweet.I use De Lallo Pesto sauce. Pine nuts, high sodium...but I use very little.
OP
OP
Harry Cobean
Executive Chef
i know cw & you're right if something is high in sodium etc but going back to what i said before.these are occasional subs not daily usage.as part of my diet regime,if i have "over indulged" one day,i compensate/detox the next day.
zfranca
Senior Cook
Very rarely I find something that is better than what I make at home. But when I do, I am grateful to the company who has marketed the product. Thank you BARILLA...for making pesto sauce available with that true sweet Italian basil taste, in a country like Mexico were the basil smells like cinnamon....
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Greg Who Cooks
Executive Chef
I'll try the home made mayo hopefully one day soon. My stick blender is in storage!
Home grown tomatoes are the best too. They're the easiest plant to grow, and they're the most huge difference between home grown and store bought. At home they ripen on the vine. At stores they're ripened in the truck.
redfish_33
Assistant Cook
zfranca said:
I know what you mean about mexican basil, I lived there also and had trouble finding ingredients for any dish other than mexican food. The one good thing about Mexico is all the beautiful fresh or dried ingredients that you can find to cook Mexican dishes. I miss all the cheeses , creams , and spices that I used in my food. My biggest problem that I have is tortillas, there is no place around here to get a good tortilla. I have my favorite brands that I can reheat with rendered pork fat but I miss going to the tortillaria for my fresh ones. Ohh I miss the panaderias also.
I have made mayo with a whisk, with a stand mixer, and with a blender. The blender is a bit harsher, so it requires a modified recipe. Blender mayo isn't as thick, but tastes great. It took quite a while to make the mayo with a whisk. The stuff in the stand mixer easily gets almost too thick.I'll try the home made mayo hopefully one day soon. My stick blender is in storage!
Home grown tomatoes are the best too. They're the easiest plant to grow, and they're the most huge difference between home grown and store bought. At home they ripen on the vine. At stores they're ripened in the truck.
Are pasteurized eggs available where you live? CWS gets her eggs from chickens who have been vaccinated for salmonella, so hers are safe raw.
CWS4322
Chef Extraordinaire
In the US, pasteurized eggs are marked with a pink "P." You can also pasteurize the yolk in the microwave--http://www.christonium.com/culinaryreview/How_To_Make_Pasteurized_Eggs_Cooking_With_Raw_Eggs
Even though I bought vaccinated chicks/hens, keep them clean, and know where they have been, I still pasteurize the yolk.
Even though I bought vaccinated chicks/hens, keep them clean, and know where they have been, I still pasteurize the yolk.
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CWS4322
Chef Extraordinaire
Flour tortillas are very easy to make at home. The corn ones are a bit trickier, but can be done. When I lived in NB, I could not get tortillas, so I learned to make my own. This was ... about 25 years' ago. I have been making my own tortillas ever since.
CWS4322
Chef Extraordinaire
I thought it was the pesto sauce, not the pasta sauce. I can't buy pesto sauce--pine nuts, so I always make my own.What nuts?
I use De Lallo Pesto sauce. Pine nuts, high sodium...but I use very little.
CWS4322
Chef Extraordinaire
So were mine. I have the first 4 tarts in the pie maker right now.LOL! Had me confused for a minute...my green beans were a success.
Greg Who Cooks
Executive Chef
I have two stick (immersion) blenders, and a blender jar that fits atop my food processor. It looks to me like a stick blender would be the ideal tool for making mayonnaise but then I've never done it. Which should I use? Or should I get a stand mixer? (I'll get one eventually, but not any time soon.)
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CWS4322
Chef Extraordinaire
I have used the immersion blender and was happy with the results.
That's good to know. I would have thought those sharp, little blades and the speed would be less than ideal for mayo.
CWS4322
Chef Extraordinaire
It seems to me that mine is a B&D and came with a recipe book (I've had it forever). Included was recipe for mayo and that was the first time I ever made mayo at home (not that I make mayo at other locations
).
blissful
Master Chef
- Joined
- Mar 25, 2008
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Included was recipe for mayo and that was the first time I ever made mayo at home (not that I make mayo at other locations
So, you never worked at Hellmans?
Greg Who Cooks
Executive Chef
That's funny, I was worried that those little blades would be too fast! I don't know if you have one, but they go like crazy!
I got my Coozie (Cuisinart) and I got a H-B. The H-B has two speeds. I like them both. Don't ask me why I have two.
I'm thinking of buying one of those Spishak models too...
I used my Cuisinart to make whipped cream tonight. I love the attachments.That's funny, I was worried that those little blades would be too fast! I don't know if you have one, but they go like crazy!
I got my Coozie (Cuisinart) and I got a H-B. The H-B has two speeds. I like them both. Don't ask me why I have two.
I'm thinking of buying one of those Spishak models too...
