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Red pasta sauce
I jes ran across this:
"The Ingredient You Should Be Adding to yer Pasta Sauce". "it's not sugar" .....or cinnamon! https://www.rd.com/food/recipes-cook...o-pasta-sauce/ Who knew!? .....besides Marcella. nb |
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Red pasta sauce
On Tue, 4 Jun 2019 07:58:57 -0600, notbob > wrote:
>I jes ran across this: > >"The Ingredient You Should Be Adding to yer Pasta Sauce". "it's not >sugar" .....or cinnamon! > >https://www.rd.com/food/recipes-cook...o-pasta-sauce/ > >Who knew!? .....besides Marcella. > >nb Nope!! I will just add a bit of sriracha!! -- ____/~~~sine qua non~~~\____ |
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Red pasta sauce
notbob > wrote:
> I jes ran across this: > > "The Ingredient You Should Be Adding to yer Pasta Sauce". "it's not > sugar" .....or cinnamon! > > https://www.rd.com/food/recipes-cook...o-pasta-sauce/ > > Who knew!? .....besides Marcella. > > nb > Ive been making this recipe for years. I love it, but the rest of the family is not so in love with it, so I mostly save making it for when theyre not around to scoff at it. |
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Red pasta sauce
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Red pasta sauce
"notbob" wrote in message ... I jes ran across this: "The Ingredient You Should Be Adding to yer Pasta Sauce". "it's not sugar" .....or cinnamon! https://www.rd.com/food/recipes-cook...o-pasta-sauce/ Who knew!? .....besides Marcella. nb == Me) Butter makes it all taste wonderful) |
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Red pasta sauce
Butter is key. Once in a while i will do tomato soup with macaroni and a good tbl of cold butter. It gets dissapointing when the butter on top is gone.
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Red pasta sauce
"notbob" > wrote in message ... >I jes ran across this: > > "The Ingredient You Should Be Adding to yer Pasta Sauce". "it's not > sugar" .....or cinnamon! > > https://www.rd.com/food/recipes-cook...o-pasta-sauce/ > > Who knew!? .....besides Marcella. I always add cinnamon and lemon juice. |
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Red pasta sauce
On 4 Jun 2019 16:02:51 GMT, notbob > wrote:
>On 2019-06-04, > wrote: > >> Nope!! I will just add a bit of sriracha!! > >Can't hurt! > >I use regular "red rooster" Sriracha. Never tried butter. Tried >cinnamon, once. ....meh!.... > >I'll give butter a chance. Anthony Burdain's fave red sauce never >impressed me. > >nb I have never even tried any of Anthony Bourdains food, although his shows were pretty good. Poor guy had to go and kill himself -- ____/~~~sine qua non~~~\____ |
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Red pasta sauce
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Red pasta sauce
On 7 Jun 2019 16:55:05 GMT, notbob > wrote:
>On 2019-06-05, > wrote: > >> >> I have never even tried any of Anthony Bourdains food, although his >> shows were pretty good. > >He has a special episode where he tells everyone, they should know how to prepare >--at the very least-- these 5 dishes, to get a job at any resto: > >* Beef Bourguignon >* Red sauce (fer pasta(spaghetti)) >* French Fries >* A French Omelet(?) >* I ferget the other one > >All seemingly easy if not at 8K ft elev. > >I can do the "red sauce" and the "French Fries", OK, but the Beef >Bourguignon requires a pressure cooker (I've done it four times). > >nb Are YOU kidding me?? No way its notbob... its never notbob Ok sorry I had to do that.. Yeah I remember that episode, I saw it on netflix. All of his shows have been on netflix at one time or another. Does chili count as a red sauce? As far as the french fries I have that licked, with an airfryer no doubt. My fries are better than any greasy deep fried crap. Only bad thing about original recipe airfried fries is it is hard to get them all the same size and I have used a mandoline but it cuts them just a little too thin even on the thickest setting. -- ____/~~~sine qua non~~~\____ |
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Red pasta sauce
On Friday, June 7, 2019 at 12:55:10 PM UTC-4, notbob wrote:
> On 2019-06-05, > wrote: > > > > > I have never even tried any of Anthony Bourdains food, although his > > shows were pretty good. > > He has a special episode where he tells everyone, they should know how to prepare > --at the very least-- these 5 dishes, to get a job at any resto: > > * Beef Bourguignon > * Red sauce (fer pasta(spaghetti)) > * French Fries > * A French Omelet(?) > * I ferget the other one > > All seemingly easy if not at 8K ft elev. > > I can do the "red sauce" and the "French Fries", OK, but the Beef > Bourguignon requires a pressure cooker (I've done it four times). > > nb Even at 8K feet, can't you do a braise without a pressure cooker? Cindy Hamilton |
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Red pasta sauce
On Sat, 8 Jun 2019 00:57:53 -0400, jmcquown >
wrote: >On 6/7/2019 2:21 PM, Cindy Hamilton wrote: >> On Friday, June 7, 2019 at 12:55:10 PM UTC-4, notbob wrote: >>> On 2019-06-05, > wrote: >>> >>>> >>>> I have never even tried any of Anthony Bourdains food, although his >>>> shows were pretty good. >>> >>> He has a special episode where he tells everyone, they should know how to prepare >>> --at the very least-- these 5 dishes, to get a job at any resto: >>> >>> * Beef Bourguignon >>> * Red sauce (fer pasta(spaghetti)) >>> * French Fries >>> * A French Omelet(?) >>> * I ferget the other one >>> >>> All seemingly easy if not at 8K ft elev. >>> >>> I can do the "red sauce" and the "French Fries", OK, but the Beef >>> Bourguignon requires a pressure cooker (I've done it four times). >>> >>> nb >> >> Even at 8K feet, can't you do a braise without a pressure cooker? >> >> Cindy Hamilton >> > Cindy, aren't you glad you don't have to make adjustments for elevation? > I sure am! Yay, congrats Jill! |
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Red pasta sauce
jmcquown wrote:
> > Cindy, aren't you glad you don't have to make adjustments for elevation? > I sure am! I think most of us on RFC are "flatlanders". Don't know > about you but I have never had to think about how altitude affects > cooking and baking. Even high elevation people make adjustments and learn to live with it. Probably no big deal after an adjustment period. I live maybe 20 feet above sea level. No need for a pressure cooker here unless I'm in a hurry to cook something. Which I never am. |
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Red pasta sauce
On 6/8/2019 6:48 AM, Gary wrote:
> unless I'm in a hurry to cook something. Which I never am. Oh, right. You have no problem with cooking beans fer 6 hrs. nb |
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Red pasta sauce
notbob wrote:
> > On 6/8/2019 6:48 AM, Gary wrote: > > > unless I'm in a hurry to cook something. Which I never am. > > Oh, right. You have no problem with cooking beans fer 6 hrs. > > nb Those kind, I soak overnight then pour off the water and cook in much less time. A good bean soup takes hours anyway. no problem with me. I don't make it often. |
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Red pasta sauce
On Saturday, June 8, 2019 at 9:26:51 AM UTC-5, notbob wrote:
> > On 6/8/2019 6:48 AM, Gary wrote: > > > unless I'm in a hurry to cook something. Which I never am. > > Oh, right. You have no problem with cooking beans fer 6 hrs. > > nb > Have you tried any of the canned beans?? Bushes has some excellent white beans. They also have pintos in the can but I'm not a fan of pinto beans. Their black eyed peas are good, too. |
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Red pasta sauce
On Sat, 8 Jun 2019 09:46:53 -0700 (PDT), "
> wrote: >On Saturday, June 8, 2019 at 9:26:51 AM UTC-5, notbob wrote: >> >> On 6/8/2019 6:48 AM, Gary wrote: >> >> > unless I'm in a hurry to cook something. Which I never am. >> >> Oh, right. You have no problem with cooking beans fer 6 hrs. >> >> nb >> >Have you tried any of the canned beans?? Bushes has some excellent white beans. >They also have pintos in the can but I'm not a fan of pinto beans. Their black >eyed peas are good, too. I have recently bought some of bush's chili beans, they are pintos with a bit of tomato sauce in them, they seem to be pretty good, I also like bush refried black and pinto -- ____/~~~sine qua non~~~\____ |
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Red pasta sauce
On Saturday, June 8, 2019 at 12:41:06 PM UTC-5, wrote:
> > On Sat, 8 Jun 2019 09:46:53 -0700 (PDT), " > > wrote: > > >Have you tried any of the canned beans?? Bushes has some excellent white beans. > >They also have pintos in the can but I'm not a fan of pinto beans. Their black > >eyed peas are good, too. > > I have recently bought some of bush's chili beans, they are pintos > with a bit of tomato sauce in them, they seem to be pretty good, I > also like bush refried black and pinto > Their beans are really rather good and quite a time saver, especially if you live at elevations such as notbob. I've also read the Goya brand of beans are rather tasty but my store does not stock their white beans. >( |
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Red pasta sauce
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Red pasta sauce
On Sat, 8 Jun 2019 17:52:00 -0600, notbob > wrote:
>On 6/8/2019 12:55 PM, wrote: > >> Their beans are really rather good and quite a time saver, especially if you >> live at elevations such as notbob. I've also read the Goya brand of beans >> are rather tasty but my store does not stock their white beans. > >I never soak dried beans overnight. Makes the pulp cook b4 the skins >are finished cooking. > >I'm talking about "dried" beans. I've often wondered about canned beans >(chili, etc). I like some of them, but I do not think they are dried. >When I worked in a cannery, everything was fresh. We did not cook beans. > >Why dry a bean only to can it? It's an extra step. ALL beans are dried unless they are going to be sold as fresh frozen,,, if not dried they will rot. drying is how beans are preserved. Every can of beans at market were cooked from dried. Why don't you know this, every five year old knows. I jes added a can >of cannelloni beans to my minestrone. They are pressure cooked, but >like I sed, I suspect they were originally fresh. > >nb |
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Red pasta sauce
notbob wrote:
> > Why dry a bean only to can it? It's an extra step. I jes added a can > of cannelloni beans to my minestrone. They are pressure cooked, but > like I sed, I suspect they were originally fresh. You suspect right. All beans were originally fresh. I would assume that canned beans ARE processed immediately while fresh. Makes no sense to me to dry them then rehydrate and cook for canned. Certainly the evil food corporations would never do that extra step. |
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Red pasta sauce
On Sun, 09 Jun 2019 08:00:04 -0400, Gary > wrote:
>notbob wrote: >> >> Why dry a bean only to can it? It's an extra step. I jes added a can >> of cannelloni beans to my minestrone. They are pressure cooked, but >> like I sed, I suspect they were originally fresh. > >You suspect right. All beans were originally fresh. > >I would assume that canned beans ARE processed immediately while >fresh. Makes no sense to me to dry them then rehydrate and cook >for canned. Certainly the evil food corporations would never do >that extra step. Besides the fact that canned fresh beans wouldn't develop the flavor and texture (they'd turn to mush) of dried beans fresh beans sell for a higher price when frozen. Also fresh beans have a short shelf life, even when frozen. And keeping any foods frozen costs more, and people simply don't buy all that many frozen beans, tons of beans would be wasted, dried beans can keep for centuries, and when planted will still grow just fine... beans are seeds after all. Many beans are grown for their pods, those are sold fresh or frozen, but also canned (green beans). Drying beans costs nothing, they are left on the vine to dry from the sun... the pods shrivel and then harvested. |
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