On 2/22/2018 6:51 PM, Julie Bove wrote:
>
> "Terry Coombs" > wrote in message
> news
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â* ÂÂ* I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I
>>>> sure hope
>>>> it doesn't caramelize and turn all brown on me ! That would just
>>>> TOTALLY
>>>> ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce.Â* IMO,
>>> never a fail.
>>
>> Â*I was criticized for simmering my tomato sauces (pizza and
>> spaghetti) by someone here - he knows who he is . This is just my way
>> of saying "**** you" to that person . FWIW , my wife thinks my pizza
>> is the best she's ever had , same with my spaghetti . That's good
>> enough for me , no one else's opinion matters . Last night's
>> hamburger steaks with mushroom gravy made her smile too ... served
>> over medium egg noodles with green peas for her and corn for me , she
>> made us a nice green salad to go with .
>
> When I first moved out on my own, I simmered my tomato sauces forever.
> I often used tomatoes that I had grown in my garden.
>
> I no longer do that. Not that it's bad thing to do. I just don't like
> Italian food that much for it to matter. Now I sometimes buy canned or
> jarred sauces or even just use an plain tomato sauce or puree, perhaps
> adding additional seasonings. I realized that for the most part, if I
> were eating pizza or pasta it was either a quick meal or I was just
> using up ingredients.

Â* Nothing quick about either here , and we buy ingredients on purpose
for these dishes . I figure what I cook is just as important as the most
expensive cabinet I ever built - and it also deserves my best efforts .
And the results make it worth the effort . BTW , the tomatoes used today
were grown and frozen right here at The 12 Acre Wood .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown