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

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~~~\____

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.

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

"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)

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.

"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.

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~~~\____

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

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~~~\____

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

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! 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.

Jill

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!

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.

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

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.

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.

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~~~\____

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.
>(

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. 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

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

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.

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.