Has anyone ever used chopsticks to eat with?

[the new me]

Originally Posted by Mick

If you start with a store bought can of crushed tomatoes, it's pretty easy to make a good to very good sauce that doesn't have all the sugar of store bought sauce.

Nobody has mentioned Rao's tomato sauces. Rao's is a famous Italian restaurant in New York City. Their sauces are very good. If I'm not making sauce from scratch I use theirs. Their sauces are not the cheapest but there is no added sugar. They are found in many grocery stores and online at the usual suspects. I admit to not bothering to try any other store-bought sauces since first trying Rao's a long time ago, so I can't say if any other store-bought sauces are better nowadays.

[Chemtrails99]

Originally Posted by the new me

Nobody has mentioned Rao's tomato sauces. Rao's is a famous Italian restaurant in New York City. Their sauces are very good. If I'm not making sauce from scratch I use theirs. Their sauces are not the cheapest but there is no added sugar. They are found in many grocery stores and online at the usual suspects. I admit to not bothering to try any other store-bought sauces since first trying Rao's a long time ago, so I can't say if any other store-bought sauces are better nowadays.

This is great, endless posts about Eye Tal yan food in a thread about chopsticks. Thinking about starting a thread about Prunes so we can discuss Chemtrails.

[ZipZap]

Originally Posted by Giraffe

What's with Jap pr0n? It's always pixelated.

How the hell did this thread fall off my radar?

It's all pixelated except for the octopus.

For the record, Rao's is the only bottled sauce we use.

I ate some great Thai Massaman tonight with a fork and spoon.

[NEED-A-VETTE]

Originally Posted by the new me

Nobody has mentioned Rao's tomato sauces. Rao's is a famous Italian restaurant in New York City. Their sauces are very good. If I'm not making sauce from scratch I use theirs. Their sauces are not the cheapest but there is no added sugar. They are found in many grocery stores and online at the usual suspects. I admit to not bothering to try any other store-bought sauces since first trying Rao's a long time ago, so I can't say if any other store-bought sauces are better nowadays.

I use Rao’s exclusively (when not making from scratch). Lower sugar is more keto friendly. Their Alfredo sauce is good, as well.

[DJ_Critterus]

Bertoli sauces are really good, too, and we would use them in Italy when we didn't have time to make a good sauce.

And Jap porn sucks. The only thing more annoying than the pixelated hoo-hoos is the chicks screaming like they are being run through with a Samurai sword.

[Strats-N-Vettes]

I open cans vs. a jar using these as the base:

I smother these down with real butter.



Then base:










Rotel + sauce + paste + other veggies and herbs + meat = spook sauce within an hour.

[DJ_Critterus]

Originally Posted by Strats-N-Vettes

I open cans vs. a jar using these as the base:

I smother these down with real butter.



Then base:










Rotel + sauce + paste + other veggies and herbs + meat = spook sauce within an hour.

Is that for gator or frog legs?

[Strats-N-Vettes]

Originally Posted by DJ_Critterus

Is that for gator or frog legs?

Yes; absolutely...thanks for noticing.

[DJ_Critterus]

Originally Posted by Strats-N-Vettes

Yes; absolutely...

Alrighty then.

[markids77]

Originally Posted by the new me

Nobody has mentioned Rao's tomato sauces. Rao's is a famous Italian restaurant in New York City. Their sauces are very good. If I'm not making sauce from scratch I use theirs. Their sauces are not the cheapest but there is no added sugar. They are found in many grocery stores and online at the usual suspects. I admit to not bothering to try any other store-bought sauces since first trying Rao's a long time ago, so I can't say if any other store-bought sauces are better nowadays.

Tastes differ but Rao's isn't worth the coin to me. I buy Food Lion (ZERO added sugars) brand sauce for $1.39 a jar, add some finely chopped garlic, a pat of unsalted butter, some fresh cracked black pepper and simmer with whatever meat is going in for 30 minutes ( longer if time allows) and eat happy. I can buy the pasta, sauce, adders and a meat to fortify the sauce for the cost of a single jar of Rao's.

[markids77]

Originally Posted by snide

WTF? Why are you bringing gravy into the discussion of sauces?

Sorry for the delay in response but I just backtracked this thread.
According to "Hurricane" Jane Talarico, my guide to genuine Italian cuisine and the mother of my bestie in high school tomato sauce is not always called sauce in Italian households... it is often called "gravy". Her family landed at Ellis Island early so this might be just a New York thing but I have heard sauce called gravy elsewhere.

[snide]

Originally Posted by markids77

Sorry for the delay in response but I just backtracked this thread.
According to "Hurricane" Jane Talarico, my guide to genuine Italian cuisine and the mother of my bestie in high school tomato sauce is not always called sauce in Italian households... it is often called "gravy". Her family landed at Ellis Island early so this might be just a New York thing but I have heard sauce called gravy elsewhere.

My mother in law calls sauce "gravy". I tell her that gravy belongs on fries, not spaghetti (which she calls "macaroni").

[Mick]

Originally Posted by markids77

Sorry for the delay in response but I just backtracked this thread.
According to "Hurricane" Jane Talarico, my guide to genuine Italian cuisine and the mother of my bestie in high school tomato sauce is not always called sauce in Italian households... it is often called "gravy". Her family landed at Ellis Island early so this might be just a New York thing but I have heard sauce called gravy elsewhere.

Originally Posted by snide

My mother in law calls sauce "gravy". I tell her that gravy belongs on fries, not spaghetti (which she calls "macaroni").

Both of these are true. I don't know if it is a NY area thing or not, be I know whole Italian families that call the red sauce "gravy", and they don't seem to have the word "pasta" in their vocabulary. They will usually call pasta by what it is, like spaghetti, manicotti, etc., but the general term to them is macaroni.

[snide]

Originally Posted by Mick

Both of these are true. I don't know if it is a NY area thing or not, be I know whole Italian families that call the red sauce "gravy", and they don't seem to have the word "pasta" in their vocabulary. They will usually call pasta by what it is, like spaghetti, manicotti, etc., but the general term to them is macaroni.

To my MIL, all pasta is macaroni.

[DJ_Critterus]

Originally Posted by markids77

Sorry for the delay in response but I just backtracked this thread.
According to "Hurricane" Jane Talarico, my guide to genuine Italian cuisine and the mother of my bestie in high school tomato sauce is not always called sauce in Italian households... it is often called "gravy". Her family landed at Ellis Island early so this might be just a New York thing but I have heard sauce called gravy elsewhere.

I sprechens the Italiano and have never once heard of sauce being called a gravy even when I lived in Napoli. It's a salsa. Say it right or move to NY and get it wrong with them.

[Mike Mercury]

[tjfontaine]

I learned to use chopsticks at a small hole in the wall restaurant in Tokyo in the 70s. The little old lady who owned it was patient and taught 4 of us guys (Navy). I did 2 tours of the Western Pacific so I got good with chopsticks. Still use them - I can pick up a single grain of rice that's a good test to see if you have mastery over the sticks.

[the new me]

Originally Posted by tjfontaine

I learned to use chopsticks at a small hole in the wall restaurant in Tokyo in the 70s. The little old lady who owned it was patient and taught 4 of us guys (Navy). I did 2 tours of the Western Pacific so I got good with chopsticks. Still use them - I can pick up a single grain of rice that's a good test to see if you have mastery over the sticks.

I thought the true test of chopstick proficiency was catching a fly on the wing.

[Aerovette]

Originally Posted by the new me

I thought the true test of chopstick proficiency was catching a fly on the wing.

Man who catchu fry witta chop stick...accomprish anyting.

[ZipZap]

Originally Posted by markids77

Tastes differ but Rao's isn't worth the coin to me. I buy Food Lion (ZERO added sugars) brand sauce for $1.39 a jar, add some finely chopped garlic, a pat of unsalted butter, some fresh cracked black pepper and simmer with whatever meat is going in for 30 minutes ( longer if time allows) and eat happy. I can buy the pasta, sauce, adders and a meat to fortify the sauce for the cost of a single jar of Rao's.

Rao's Arribbiata is worth every penny. Going through the process of adding peppers and evening out the taste would take hours at least.