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Spaghetti sauce day again. (edit - yes I'm too lazy to go totally only from tomato paste, these days)
(I was going to make/post an actual short video but I decided I fail miserably at cooking videos, especially in this tiny old kitchen).

spaghetti-01.jpg

Edited by LadyCrimson
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“Things are as they are. Looking out into the universe at night, we make no comparisons between right and wrong stars, nor between well and badly arranged constellations.” – Alan Watts
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That yellow vegetable, what is it? I don't think I've ever seen that.

Civilization, in fact, grows more and more maudlin and hysterical; especially under democracy it tends to degenerate into a mere combat of crazes; the whole aim of practical politics is to keep the populace alarmed (and hence clamorous to be led to safety) by menacing it with an endless series of hobgoblins, most of them imaginary. - H.L. Mencken

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Mm...it's always just "yellow squash" in the store/common usage from where I'm from. They're in the large and varied summer squash family, basically kind of like zucchini except a lot less bitter and more neutral (and have a curved neck/fatter bottom vs. straight), hence I like them more.

Edited by LadyCrimson
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“Things are as they are. Looking out into the universe at night, we make no comparisons between right and wrong stars, nor between well and badly arranged constellations.” – Alan Watts
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eggplant

HA! Good Fun!

ps am nonplussed by the admission that the following store bought marinara is actual, well, good: 

rao

that being said, marinara made at home is not complicated, may be customized infinite to suit personal tastes, and is so much cheaper than rao's that am giving a highly qualified recommendation o' the store bought product. 

pps in our previous marinara observations we mentioned 'bout adding a bit o' sugar to your sauce if there is a noticeable acid taste. am knowing some folks will not under any circumstances add sugar to a recipe, so an alternative to the sugar is to chop a medium carrot into three large pieces and simmer along with your sauce-- add with the tomatoes. the carrot won't impart much flavor, particular after a nice long simmer, and the natural sugars from the carrot should take care o' the anticipated acids from other ingredients. 'course you need fish out the carrot before serving.

Edited by Gromnir
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"If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

"Im indifferent to almost any murder as long as it doesn't affect me or mine."--Gfted1 (September 30, 2019)

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14 minutes ago, ShadySands said:

Yeah, when we go store bought the we generally get Rao's.

is impossible for a shelf-stable sauce to be other than high in sodium, but rao's did not taste near as salty as we had expected. given our contempt o' store purchased sauce, our approval o' rao's were a legit surprise.

HA! Good Fun! 

"If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

"Im indifferent to almost any murder as long as it doesn't affect me or mine."--Gfted1 (September 30, 2019)

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I used to start from tomato paste but since I'm pretty sensitive to acidity I'd simmer it for 6+ hours.  Too lazy to go that long anymore, I'd forget about it and it'd burn or something.  :lol:

We've bought Classico as the quickie starter for ages.  jars are small tho so I add the stewed tomatoes or more tomato sauce. I still find them too acidic but a couple hours and a tiny bit of sugar is fine (hubby hates sweet so I can't use much). Plus I'm the sort who makes a full box of noodles and dumps all the sauce in, so sauce gets absorbed sitting in the fridge etc.  Or sometimes I put it in a casserole dish and bake it 30 min. w/cheese on top.

I don't tend to like spaghetti sauce on noodles just poured immediately direct, it doesn't flavor noodles enough and pasta noodle flavor is meh. To be honest, even tho it can taste good, I largely make it because hubby likes it. If I was single I'd probably never make.

Edited by LadyCrimson
“Things are as they are. Looking out into the universe at night, we make no comparisons between right and wrong stars, nor between well and badly arranged constellations.” – Alan Watts
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oops somehow hit new post instead of edit I guess.

Edited by LadyCrimson
“Things are as they are. Looking out into the universe at night, we make no comparisons between right and wrong stars, nor between well and badly arranged constellations.” – Alan Watts
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