On 5/20/2013 11:34 AM, chet wrote:
> I have been trying my hand at making a good marinara sauce for pasta,
> but I can never get near the flavor when my late mother made it,
>
> I start with some olive oil and fresh chopped garlic in a fry pan
> sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some
> salt & pepper, sometimes I add some parmagean Peccerino grated cheese
> or a tsp of italian seasonings and simmer for 15 min. flavor and body
> of the sauce is missing something. any tips or recipes to try,
> actually I have been using the Bertolli Marinara sauce in the jar, I
> will keep at it till I can do better than the Jar sauce

I add plenty of basil and sometimes some crushed fennel seed, in
addition to the Italian seasoning.

"notbob" > wrote in message
...
> On 2013-05-21, Paul M. Cook > wrote:
>
>> Right. From the guy who never heard of Texas toast.
>
> As if I'd actually admit to knowing anything about Texas.


High school football, megachurches, Q, guns.

That about covers it.

On Wed, 22 May 2013 11:00:30 -0700, "Paul M. Cook" >
wrote:

> Alcohol, tobacco and firearms isn't a government agency. It's a weekend in
> Dallas.
>

LOL I haven't heard that one before.

--
Food is an important part of a balanced diet.

On 5/22/2013 1:00 PM, Paul M. Cook wrote:

>> You left out the NFL and college football. You also left out Austin which
>> should be a separate state.
>
> Alcohol, tobacco and firearms isn't a government agency. It's a weekend in
> Dallas.

"When the guy at the door said, "Alcohol, Tobacco and Firearms," I
naturally assumed it was a delivery!" A guy in rec.nude used that as
his sig file, but I can not remember his name. The newsgroup had too
many kooks, so I left.

Becca

James Silverton > wrote:

> In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
> Supposedly, fishermen made the sauce when they needed something quick
> and easy. More likely, their ladies put it together when the hungry guys
> came home after their normal wasted day but the essence of the thing is
> that it is quick! I think it tastes best if the cooking is not protracted.
>
> Other forms of sugo are cooked for a long time but not marinare.

Unless you are talking about pizza, I think the above has little to do
with reality in Italy, or else you are talking about America. Salsa or
sugo specifically named "marinara" is all but unknown in Italy; it is
mostly an American phenomenon. In Italy, "alla marinara" preparations
usually involve fish or seafood. I've posted about "marinara" on more
than one occasion. Here is an example:
<http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.

Victor

On May 20, 11:04*am, Janet Wilder > wrote:
> On 5/20/2013 11:34 AM, chet wrote:
>
> > I have been trying my hand at making a good marinara sauce for pasta,
> > but I can never get near the flavor when my late mother made it,
>
> > * *I start with some olive oil and fresh chopped garlic in a fry pan
> > sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some
> > salt & pepper, sometimes I add some parmagean Peccerino grated cheese or
> > a tsp of italian seasonings and simmer for 15 min. flavor and body of
> > the sauce is missing something. any tips or recipes to try, actually I
> > have been using the Bertolli Marinara sauce in the jar, I will keep at
> > it till I can do better than the Jar sauce
>
> > * *Chet
>
> Basil.
>
> If you want to use orgeano, an Italian neighbor, who taught me to make
> "gravy" and "red sauce" said to put the oregano in during the last few
> minutes. *If you cook it too long, it makes the sauce bitter. She was right.
>
> If you think your sauce needs to be sweeter, add some finely diced
> carrots. *I got that tip from an Italian chef.
>

I grate a carrot over the pot.

My friend's uncle-in-law always simmers some pig ears and/or tails in
his meat sauce.

On Wed, 22 May 2013 14:57:20 -0500, Ema Nymton >
wrote:

> "When the guy at the door said, "Alcohol, Tobacco and Firearms," I
> naturally assumed it was a delivery!" A guy in rec.nude used that as
> his sig file, but I can not remember his name. The newsgroup had too
> many kooks, so I left.
>

Rec.nude Becca? You're a many faceted woman!

--
Food is an important part of a balanced diet.

On Wed, 22 May 2013 22:24:44 +0200, (Victor Sack)
wrote:

> Unless you are talking about pizza, I think the above has little to do
> with reality in Italy, or else you are talking about America. Salsa or
> sugo specifically named "marinara" is all but unknown in Italy; it is
> mostly an American phenomenon. In Italy, "alla marinara" preparations
> usually involve fish or seafood.

Thank you. Viva la difference.

--
Food is an important part of a balanced diet.

On May 22, 1:24*pm, (Victor Sack) wrote:
> James Silverton > wrote:
> > In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
> > Supposedly, fishermen made the sauce when they needed something quick
> > and easy. More likely, their ladies put it together when the hungry guys
> > came home after their normal wasted day but the essence of the thing is
> > that it is quick! I think it tastes best if the cooking is not protracted.
>
> > Other forms of sugo are cooked for a long time but not marinare.
>
> Unless you are talking about pizza, I think the above has little to do
> with reality in Italy, or else you are talking about America. *Salsa or
> sugo specifically named "marinara" is all but unknown in Italy; it is
> mostly an American phenomenon. *In Italy, "alla marinara" preparations
> usually involve fish or seafood. *I've posted about "marinara" on more
> than one occasion. *Here is an example:
> <http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.

I found a "sugo marinara" recipe that included green olives (with
stones) shallots, and capers, along with a jar of tomato sauce, a
vegetable bouillon cube, and a lot of oregano. Salt to taste.

On 5/22/2013 4:24 PM, Victor Sack wrote:
> James Silverton > wrote:
>
>> In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
>> Supposedly, fishermen made the sauce when they needed something quick
>> and easy. More likely, their ladies put it together when the hungry guys
>> came home after their normal wasted day but the essence of the thing is
>> that it is quick! I think it tastes best if the cooking is not protracted.
>>
>> Other forms of sugo are cooked for a long time but not marinare.
>
> Unless you are talking about pizza, I think the above has little to do
> with reality in Italy, or else you are talking about America. Salsa or
> sugo specifically named "marinara" is all but unknown in Italy; it is
> mostly an American phenomenon. In Italy, "alla marinara" preparations
> usually involve fish or seafood. I've posted about "marinara" on more
> than one occasion. Here is an example:
> <http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.
>
I think you are badly informed Victor. Several apparently competent
authors, some with Italian names, describe it.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton > wrote:

> Victor Sack wrote:
>
> > Unless you are talking about pizza, I think the above has little to do
> > with reality in Italy, or else you are talking about America. Salsa or
> > sugo specifically named "marinara" is all but unknown in Italy; it is
> > mostly an American phenomenon. In Italy, "alla marinara" preparations
> > usually involve fish or seafood. I've posted about "marinara" on more
> > than one occasion. Here is an example:
> > <http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.
> >
> I think you are badly informed Victor. Several apparently competent
> authors, some with Italian names, describe it.

It doesn't matter what their names are. What matters, is their books
are written in English for the American audience - and use American
terminology. The argument is easy - there are preciously few
"marinara", in the American sense, recipes written by Italians for
Italians in Italian. You will have a hard time finding such dishes in
Italy. I have never seen them when I lived in Italy and during my
Italian travels, but have seen them often on American menus.

Victor

In article -
september.org>, says...
>
> chet > wrote:
> > I have been trying my hand at making a good marinara sauce for pasta, but
> > I can never get near the flavor when my late mother made it,
> >
> > I start with some olive oil and fresh chopped garlic in a fry pan
> > sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some salt
> > & pepper, sometimes I add some parmagean Peccerino grated cheese or a tsp
> > of italian seasonings and simmer for 15 min. flavor and body of the sauce
> > is missing something. any tips or recipes to try, actually I have been
> > using the Bertolli Marinara sauce in the jar, I will keep at it till I
> > can do better than the Jar sauce
> >
> > Chet
>
> I see many canned sauces add citric acid. I like bite in my sauce, so I
> might try some if I buy some citric acid. Lemon or vinegar may be an
> option. Cheese makes it too mellow for me. Reminds me of chef boy r d. I
> grew up eating meat sauce but It takes away from the tomato taste I know
> love.
>
> Greg

One of my favorite sauces is to get a 28oz. can of Cento Cherry
Tomatoes.

I'll start by sauteeing a little onion and garlic in olive oil. Then in
go the tomatoes and juice. I'll cook it down, seasoning along the way.
Sometimes I'll even precook some sausage and crumble it into the sauce.
I do add a tablespoon of sugar just to offset the acidity.

On 5/22/2013 4:03 PM, sf wrote:
> On Wed, 22 May 2013 14:57:20 -0500, Ema Nymton >
> wrote:
>
>> "When the guy at the door said, "Alcohol, Tobacco and Firearms," I
>> naturally assumed it was a delivery!" A guy in rec.nude used that as
>> his sig file, but I can not remember his name. The newsgroup had too
>> many kooks, so I left.
>>
>
> Rec.nude Becca? You're a many faceted woman!

A couple of people in this newsgroup are/were also active in rec.nude,
but I don't know if they still are (I'm not outing anybody). That
newsgroup fell apart like many other newsgroups have done. The only
people left were trolls, I guess you can not get rid of them.

Becca

On Thursday, May 23, 2013 5:03:50 PM UTC-4, Victor Sack wrote:
> James Silverton > wrote:
>
>
>
> > Victor Sack wrote:
>
> >
>
> > > Unless you are talking about pizza, I think the above has little to do
>
> > > with reality in Italy, or else you are talking about America. Salsa or
>
> > > sugo specifically named "marinara" is all but unknown in Italy; it is
>
> > > mostly an American phenomenon. In Italy, "alla marinara" preparations
>
> > > usually involve fish or seafood. I've posted about "marinara" on more
>
> > > than one occasion. Here is an example:
>
> > > <http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.
>
> > >
>
> > I think you are badly informed Victor. Several apparently competent
>
> > authors, some with Italian names, describe it.
>
>
>
> It doesn't matter what their names are. What matters, is their books
>
> are written in English for the American audience - and use American
>
> terminology. The argument is easy - there are preciously few
>
> "marinara", in the American sense, recipes written by Italians for
>
> Italians in Italian. You will have a hard time finding such dishes in
>
> Italy. I have never seen them when I lived in Italy and during my
>
> Italian travels, but have seen them often on American menus.
>
>
>
> Victor

Luckily, the rest of the civilized world doesn't care what stupid, drunk Wops can't remember about their own society.

Marinara *sauce* is very well known inside and outside of Italy. You're an idiot who is relying on outdated translations.

"Ema Nymton" > wrote in message
...
> On 5/22/2013 4:03 PM, sf wrote:
>> On Wed, 22 May 2013 14:57:20 -0500, Ema Nymton >
>> wrote:
>>
>>> "When the guy at the door said, "Alcohol, Tobacco and Firearms," I
>>> naturally assumed it was a delivery!" A guy in rec.nude used that as
>>> his sig file, but I can not remember his name. The newsgroup had too
>>> many kooks, so I left.
>>>
>>
>> Rec.nude Becca? You're a many faceted woman!
>
> A couple of people in this newsgroup are/were also active in rec.nude, but
> I don't know if they still are (I'm not outing anybody). That newsgroup
> fell apart like many other newsgroups have done. The only people left were
> trolls, I guess you can not get rid of them.
>

The idea of seeing anyone in this group naked is enough to turn me off to
food forever.