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Canned Black Beans
"Bob Terwilliger" > wrote in message ... > George wrote: > >> A typical jarred sauce is made from low quality tomatoes (which have >> little flavor) because they know they will be adding a ton of sugar and >> salt and a tiny amount of seasonings. >> >> You can prove it to yourself. Make a simple marinara (good canned >> tomatoes, olive oil, onion and garlic) and compare. The one you made will >> have at least 100 times the flavor of the jarred sauce. > > > I dispute your "100 times the flavor" claim. Please tell me how you > measure flavor. (Are you counting flavonoids per gram?) > > Now try adding a pinch of sugar to your homemade marinara sauce. It will > be BETTER. At least a SEXTILLION times better. ("Sextillion" is a funny > word, isn't it? Like a cotillion, only much, much less formal.) > I have to say, jarred sauce is almost always better than my homemade sauce, in which I never use sugar. A reflection of my cooking skills? Maybe. But, regardless of sugar content, I certainly can taste the other ingredients. -- Posted via a free Usenet account from http://www.teranews.com |
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Canned Black Beans
Bob Terwilliger wrote:
> George wrote: > > > A typical jarred sauce is made from low quality tomatoes (which have > > little flavor) because they know they will be adding a ton of sugar and > > salt and a tiny amount of seasonings. > > > > You can prove it to yourself. Make a simple marinara (good canned > > tomatoes, olive oil, onion and garlic) and compare. The one you made will > > have at least 100 times the flavor of the jarred sauce. > > > I dispute your "100 times the flavor" claim. Please tell me how you measure > flavor. (Are you counting flavonoids per gram?) > > Now try adding a pinch of sugar to your homemade marinara sauce. It will be > BETTER. At least a SEXTILLION times better. ("Sextillion" is a funny word, > isn't it? Like a cotillion, only much, much less formal.) > > Bob I believe the purpose of the sugar in tomato sauces is to neutralize the acidity. It can also be done by adding baking soda if you'd rather not add sugar. |
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Canned Black Beans
Bob Terwilliger wrote:
> George wrote: > >> A typical jarred sauce is made from low quality tomatoes (which have >> little flavor) because they know they will be adding a ton of sugar and >> salt and a tiny amount of seasonings. >> >> You can prove it to yourself. Make a simple marinara (good canned >> tomatoes, olive oil, onion and garlic) and compare. The one you made will >> have at least 100 times the flavor of the jarred sauce. > > > I dispute your "100 times the flavor" claim. Please tell me how you measure > flavor. (Are you counting flavonoids per gram?) I think that is the generally accepted unit of measure... > > Now try adding a pinch of sugar to your homemade marinara sauce. It will be > BETTER. At least a SEXTILLION times better. ("Sextillion" is a funny word, > isn't it? Like a cotillion, only much, much less formal.) > > Bob > > |
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Canned Black Beans
Jude wrote:
> > I believe the purpose of the sugar in tomato sauces is to neutralize > the acidity. It can also be done by adding baking soda if you'd rather > not add sugar. > Sure, the idea of adding a pinch of sugar does that and if you have a quality tomato that isn't even necessary. But jarred sauces are typically 30~50% sugar |
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Canned Black Beans
cybercat wrote:
> > > I have to say, jarred sauce is almost always better than my homemade > sauce, in which I never use sugar. A reflection of my cooking skills? Probably not since it is pretty hard to go wrong making a marinara sauce. Since you don't use sugar in the homemade sauce you may have gotten used to the high sugar content that is so common in things like jarred sauces, and at the industrial chain restaurants. > Maybe. But, regardless of sugar content, I certainly can taste the other > ingredients. > I honestly taste sugar as if I was eating something covered in pancake syrup. I get the same reaction with say dominos or pizza hut pizza. The other tastes are pretty much overwhelmed by the sugar. Its just not me because a number of friends have a similar opinion. |
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Canned Black Beans
George wrote:
> Sure, the idea of adding a pinch of sugar does that and if you have a > quality tomato that isn't even necessary. But jarred sauces are typically > 30~50% sugar Please point to a reputable source which supports your outlandish figure. Bob |
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Canned Black Beans
George > wrote:
>You can prove it to yourself. Make a simple marinara (good canned >tomatoes, olive oil, onion and garlic) and compare. The one you made >will have at least 100 times the flavor of the jarred sauce. Which is why I haven't bought a jarred sauce since I discovered that if I have a tomato, I can make spaghetti. --Blair |
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Canned Black Beans
Bob Terwilliger wrote:
> George wrote: > >> Sure, the idea of adding a pinch of sugar does that and if you have a >> quality tomato that isn't even necessary. But jarred sauces are typically >> 30~50% sugar > > Please point to a reputable source which supports your outlandish figure. > > Bob > > Its always the second item on the list of ingredients (high fructose corn syrup = sugar), I (and numerous friends) can taste it, and a trusted friend who is a food chemist and actually formulates the stuff for a major industrial food company that you would instantly recognize verified it. And its nothing outlandish, most jarred sauces have become dessert toppings. You can taste it for yourself. have someone make a typical marinara and then open a jar of sauce and present them to you and friends for comparison. Some people may even think the real marinara is "disgusting" because of its lack of sweetness. |
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Canned Black Beans
"George" > wrote:> > > And its nothing outlandish, most jarred sauces have become dessert > toppings. George, you are exaggerating. Which is fine, I do it myself. But it seems you have no idea you are exaggerating. Prego does NOT taste like "dessert topping." It tastes like tomato garlic, onions, peppers, and spices. And other stuff, depending on the variety. Just say, prepared sauces have too much sugar for your taste, without all the hyperbole, and nobody will poke you about it. -- Posted via a free Usenet account from http://www.teranews.com |
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Canned Black Beans
In article >,
George > wrote: > Bob Terwilliger wrote: > > George wrote: > > > >> Sure, the idea of adding a pinch of sugar does that and if you have a > >> quality tomato that isn't even necessary. But jarred sauces are typically > >> 30~50% sugar > > > > Please point to a reputable source which supports your outlandish figure. > > > > Bob > > > > > > Its always the second item on the list of ingredients (high fructose > corn syrup = sugar), I (and numerous friends) can taste it, and a > trusted friend who is a food chemist and actually formulates the stuff > for a major industrial food company that you would instantly recognize > verified it. > > > And its nothing outlandish, most jarred sauces have become dessert > toppings. You can taste it for yourself. have someone make a typical > marinara and then open a jar of sauce and present them to you and > friends for comparison. Some people may even think the real marinara is > "disgusting" because of its lack of sweetness. I think it's outlandish. I won't buy them, both because of the sugar and also the price. Plain old tomato sauce works just fine, for much less money and much less sugar. Just add a dash of Italian spices and you are set. Still has the same amount of sodium though, and the sugar is still high (although not in the list of ingredients, so they must be sweet tomatoes). Still, where did you (George) get the 30-40%? Is that by weight, volume or calories? Here is a site with a label: http://www.delmonte.com/products/TomatoItem.asp?id=130 I calculate 8% sugars by weight for the above. The generic tomato sauce from my garage is about half of that. -- Dan Abel Petaluma, California, USA |
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Canned Black Beans
George wrote:
>>> jarred sauces are typically 30~50% sugar >> >> Please point to a reputable source which supports your outlandish figure. > > Its always the second item on the list of ingredients (high fructose corn > syrup = sugar), I (and numerous friends) can taste it, and a trusted > friend who is a food chemist and actually formulates the stuff for a major > industrial food company that you would instantly recognize verified it. That doesn't support your claim that "jarred sauces are typically 30~50% sugar," does it? I don't dispute that jarred sauces contain sugar, I dispute that they contain as much sugar as you claim. Unless the THIRD ingredient on the list comprises more than 30% of the sauce, you're likely to be wrong. Furthermore, you're lying when you state that it's "always the second item on the list of ingredients." I don't know what brands you've canvassed, but they're obviously not the same ones that appear in my grocery store. Bob |
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Canned Black Beans
cybercat wrote: > I keep canned around for when I don't want to make a whole pot. > I love black bean nachos! Just the beans, chunky hot salsa, and > shredded cheddar. Yup. I like them with any kind of beans on them, though. -L. |
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Canned Black Beans
Bob Terwilliger wrote:
> George wrote: > >>>> jarred sauces are typically 30~50% sugar >>> Please point to a reputable source which supports your outlandish figure. >> Its always the second item on the list of ingredients (high fructose corn >> syrup = sugar), I (and numerous friends) can taste it, and a trusted >> friend who is a food chemist and actually formulates the stuff for a major >> industrial food company that you would instantly recognize verified it. > > That doesn't support your claim that "jarred sauces are typically 30~50% > sugar," does it? I don't dispute that jarred sauces contain sugar, I dispute > that they contain as much sugar as you claim. Unless the THIRD ingredient on > the list comprises more than 30% of the sauce, you're likely to be wrong. > > Furthermore, you're lying when you state that it's "always the second item > on the list of ingredients." I don't know what brands you've canvassed, but > they're obviously not the same ones that appear in my grocery store. > > Bob > > Lying is a really strong accusation. I have not observed any brand that does not list sugar as the second ingredient. Exactly how does that make me a liar? |
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Canned Black Beans
"George" > wrote > Bob Terwilliger wrote: >> Furthermore, you're lying when you state that it's "always the second >> item >> on the list of ingredients." I don't know what brands you've canvassed, >> but >> they're obviously not the same ones that appear in my grocery store. > Lying is a really strong accusation. I have not observed any brand that > does not list sugar as the second ingredient. Exactly how does that make > me a liar? Right from the jar of Bertolli Italian Sausage I have on hand ... first 5 ingredients are tomato puree, water, tomato paste, diced tomatoes, onions, after that it's Italian sausage which does list sugar as an ingredient, then several spices are listed before sugar in the sauce. I wouldn't have it for dessert. nancy |
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Canned Black Beans
In article >,
George > wrote: > Bob Terwilliger wrote: > > George wrote: > > > >>>> jarred sauces are typically 30~50% sugar > >>> Please point to a reputable source which supports your outlandish figure. > >> Its always the second item on the list of ingredients (high fructose corn > >> syrup = sugar), I (and numerous friends) can taste it, and a trusted > >> friend who is a food chemist and actually formulates the stuff for a major > >> industrial food company that you would instantly recognize verified it. Is your trusted friend a bagger or a stocker at the supermarket? > > That doesn't support your claim that "jarred sauces are typically 30~50% > > sugar," does it? I don't dispute that jarred sauces contain sugar, I dispute > > that they contain as much sugar as you claim. Unless the THIRD ingredient on > > the list comprises more than 30% of the sauce, you're likely to be wrong. > > > > Furthermore, you're lying when you state that it's "always the second item > > on the list of ingredients." I don't know what brands you've canvassed, but > > they're obviously not the same ones that appear in my grocery store. > Lying is a really strong accusation. It's OK, we're used to liars on this group. > I have not observed any brand that > does not list sugar as the second ingredient. Have you looked at any labels? > Exactly how does that make > me a liar? I needed to get some stuff at the store. I spent five minutes looking at the jarred pasta sauces. I looked at about ten different kinds (three different brands). Not one had sugar or any variation of it as the first or second ingredient. One had no sugar at all. Two had corn syrup as their third ingredient. I think that makes you a liar. -- Dan Abel Petaluma, California, USA |
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Canned Black Beans
In article >,
George > wrote: > Bob Terwilliger wrote: > > George wrote: > > > >> A typical jarred sauce is made from low quality tomatoes (which have > >> little flavor) because they know they will be adding a ton of sugar and > >> salt and a tiny amount of seasonings. > >> > >> You can prove it to yourself. Make a simple marinara (good canned > >> tomatoes, olive oil, onion and garlic) and compare. The one you made will > >> have at least 100 times the flavor of the jarred sauce. > > > > > > I dispute your "100 times the flavor" claim. Please tell me how you measure > > flavor. (Are you counting flavonoids per gram?) > > I think that is the generally accepted unit of measure... And I think that Bob slipped us a ringer. I had seen the word "flavonoid" but had no clue what it was. After checking out George's other lies, I looked this one up. "Flavonoid" refers to plant pigments. -- Dan Abel Petaluma, California, USA |
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Canned Black Beans
Dan Abel wrote:
> In article >, > George > wrote: > >> Bob Terwilliger wrote: >>> George wrote: >>> >>> I dispute your "100 times the flavor" claim. Please tell me how you measure >>> flavor. (Are you counting flavonoids per gram?) >> I think that is the generally accepted unit of measure... > > > And I think that Bob slipped us a ringer. I had seen the word > "flavonoid" but had no clue what it was. After checking out George's > other lies, I looked this one up. "Flavonoid" refers to plant pigments. > http://en.wikipedia.org/wiki/Flavonoid |
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Canned Black Beans
Dan wrote:
>>> I dispute your "100 times the flavor" claim. Please tell me how you >>> measure flavor. (Are you counting flavonoids per gram?) >> >> I think that is the generally accepted unit of measure... > > And I think that Bob slipped us a ringer. I had seen the word > "flavonoid" but had no clue what it was. After checking out George's > other lies, I looked this one up. "Flavonoid" refers to plant pigments. Yes, I was having a little fun. There *is* no unit of flavor so I just made one up. I used a word that sounded "right," even though it wasn't. I assumed George's reply was as tongue-in-cheek as mine, but in light of his further responses, I guess he took me seriously and was attempting to press his case at all costs, even at the expense of his veracity. Bob |
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Canned Black Beans
Bob Terwilliger wrote:
> Dan wrote: > >>>> I dispute your "100 times the flavor" claim. Please tell me how you >>>> measure flavor. (Are you counting flavonoids per gram?) >>> I think that is the generally accepted unit of measure... >> And I think that Bob slipped us a ringer. I had seen the word >> "flavonoid" but had no clue what it was. After checking out George's >> other lies, I looked this one up. "Flavonoid" refers to plant pigments. > > Yes, I was having a little fun. There *is* no unit of flavor so I just made > one up. I used a word that sounded "right," even though it wasn't. I assumed > George's reply was as tongue-in-cheek as mine, but in light of his further > responses, I guess he took me seriously and was attempting to press his case > at all costs, even at the expense of his veracity. > > Bob > > Interesting that you immediately moved from having a little fun (which I can assure you didn't go over my head) to a personal attack. Since you have no way of knowing what I may have observed or what my personal experience might be there is no logical way you can make the declaration you made. |
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Canned Black Beans
In article >,
Christine Dabney > wrote: > Yeah, why not? Look outside the box.. Hummous can be made from a > lot of things, not just chickpeas. So can falafels..or anything.... Hummus _means_ chick pea (or garbanzo, depending on your dialect). So, no, it can't be made from any bean. The dish is actually hummus bi tahina, it is called hummus as short hand. Falafel also has a basic recipe which does not include black beans, though there is more room for variation there. Make whatever you want, but don't call it something else. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Canned Black Beans
Ranee Mueller wrote:
> In article >, > Christine Dabney > wrote: > >> Yeah, why not? Look outside the box.. Hummous can be made from a >> lot of things, not just chickpeas. So can falafels..or anything.... > > Hummus _means_ chick pea (or garbanzo, depending on your dialect). > So, no, it can't be made from any bean. The dish is actually hummus bi > tahina, it is called hummus as short hand. Falafel also has a basic > recipe which does not include black beans, though there is more room for > variation there. > > Make whatever you want, but don't call it something else. Can I call them both "bean dip"? |
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Canned Black Beans
"Matt" > wrote in message ... > Ranee Mueller wrote: >> In article >, >> Christine Dabney > wrote: >> >>> Yeah, why not? Look outside the box.. Hummous can be made from a >>> lot of things, not just chickpeas. So can falafels..or anything.... >> >> Hummus _means_ chick pea (or garbanzo, depending on your dialect). >> So, no, it can't be made from any bean. The dish is actually hummus bi >> tahina, it is called hummus as short hand. Falafel also has a basic >> recipe which does not include black beans, though there is more room for >> variation there. >> >> Make whatever you want, but don't call it something else. > > Can I call them both "bean dip"? Yes you can, and I am prepared to trounce anyone who dares to say you can't. >: [ |
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Canned Black Beans
In article >,
Matt > wrote: > Ranee Mueller wrote: > > In article >, > > Christine Dabney > wrote: > > > >> Yeah, why not? Look outside the box.. Hummous can be made from a > >> lot of things, not just chickpeas. So can falafels..or anything.... > > > > Hummus _means_ chick pea (or garbanzo, depending on your dialect). > > So, no, it can't be made from any bean. The dish is actually hummus bi > > tahina, it is called hummus as short hand. Falafel also has a basic > > recipe which does not include black beans, though there is more room for > > variation there. > > > > Make whatever you want, but don't call it something else. > > Can I call them both "bean dip"? Absolutely! Regards, Ranee (thinking of people in other countries serving mashed turnips and calling them mashed potatoes because they are prepared in a similar way) Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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