On 2014-02-28 21:34:42 +0000, Ophelia said:

> "gtr" > wrote in message news:2014022813000142338-xxx@yyyzzz...
>>
>> A better example might be a pasta dish. If you dump a jar of marinara
>> over a pasta you cooked your self, is it "home made"? It's certainly
>> not "made from scratch" the phrase Ophelia used--which is a pretty
>> exacting phrase.
>
> It is and I once got picked up on it 'Did you grow the wheat
> yourself'?? I thought that was a wee bittie over the top, no?

It certainly is.

> I mix and roll the pasta myself. I make the sauce myself. I call that
> 'scratch'! BUT if I didn't enjoy it I wouldn't do it. It is not a
> religion! If I were ever to get fed up with it, I would be asking for
> recommendations on the best ready made to buy
>
>> Because the time, cost and labor for making home-made tomato sauce is
>> vastly greater than buying a decent jar of such sauce we've been buying
>> lots of different kinds in the hopes of find one we like to doctor. We
>> saute our own onions, maybe some garlic, italian sausage (which we
>> didn't make), and recently threw in grilled eggplant. We say "I cooked
>> dinner" or "I made the spaghetti" I don't know that we'd call it
>> home-made, though it generaly is. Again, I don't call it anything,
>> because the issue is irrelevant to me. It's made the way I like,
>> seasoned the way I like, and satisfying the way I like it.
>
> And that is just the way it should be) That sounds pretty home made
> to me! I promise, just because I like to cook my food my way, I am in
> no way putting down the way others do it! That is not a consideration.

Honestly, after hearing a number of people talking about mixing up a
gallon of their home-made sauce and freezing it in quarts or whatever I
seriously considered it. First I went looking for canned tomatoes,
then began calculating costs, the amount of time needed to make it and
suddenly a 2-buck jar of straight-up marinara began to be as easily
selected a convenience as a loaf of French bread.