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Old 07-03-2021, 10:00pm   #161
Little Red L98.
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Originally Posted by 99 pewtercoupe View Post
OK, so my cooking skills extend as far as being able to boil water and throw pasta in and then heat up some jar sauce (Ragu normally)
What suggestions would you make for doctoring up the jar sauce?
Heat oil, mince garlic, brown but do not burn. If burned start over. Burnt garlic is bitter and over powering. Brown hamburger and/or Italian sausage, caramelize (sauté in oil of choice) onions and/or bell peppers or add to browned meat. Dump in jar sauce. Add olive oil and herbs of choice. I also like sliced fresh mushrooms. Wife will add minced carrots for sweetness. Red pepper flakes maybe (arrabiata). Let sauce reduce (low simmer) for additional meat cooking/tenderness/desired consistency. Add tomato sauce and/or paste and/or pasta water to get desired consistency.

Cook pasta pre al dente and finish cooking in reducing sauce to coat every strand of spaghetti. Do not add oil to pasta water. Sauce won’t adhere. Salt pasta water liberally for flavoring pasta (optional). Save a ~cup of pasta water to loosen up thick sauce if needed. Don’t use too much salt/pepper. Can’t take it out but can always add.

Everything above is optional. Trial and error and experimentation. Suit to your own taste. Have fun!
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Old 07-03-2021, 10:17pm   #162
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I'd like to know how to make pizza sauce. What is the fundamental difference between spaghetti sauce and pizza sauce? It would seem that it has to have more of every spice to break through the other flavors of the pizza whereas spaghetti sauce only has to compete with noodles.
Thicker I guess. I wing it with pizza sauce. Lots of ingredients herb/spice/seasoning wise. herbs de provence is good because it’s a good blend, maybe better than “Italian seasoning”. Add basil, oregano, red pepp, whatever else to taste. Always use EVOO, minced caramelized garlic and onion, tomato sauce and paste. Rough chop romas. No need to peel. It all cooks down and melds. Sometimes I get it too thick and have to add water and reduce again (repeat). Cook minimum one hour. More is better. I make a big batch and freeze some in ziplocks.

Wing it.




Note: everything needs s and p. These do not count as “ingredients” as much as they are must haves for everything. Pink Himalayan and fresh ground pepper medley always on hand. None of that McCormick can shit.
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Old 07-04-2021, 6:37am   #163
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A lot of pizza sauce is prepared entirely without cooking. The ingredients are assembled, blended and the cooking happens in the oven at the time of making.
Spaghetti sauces require low and slow simmers to break down the acidic nature of raw tomatoes and build the complex flavors associated with great gravies.
WTF? Why are you bringing gravy into the discussion of sauces?
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Old 07-04-2021, 6:38am   #164
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Heat oil, mince garlic, brown but do not burn. If burned start over. Burnt garlic is bitter and over powering. Brown hamburger and/or Italian sausage, caramelize (sauté in oil of choice) onions and/or bell peppers or add to browned meat. Dump in jar sauce. Add olive oil and herbs of choice. I also like sliced fresh mushrooms. Wife will add minced carrots for sweetness. Red pepper flakes maybe (arrabiata). Let sauce reduce (low simmer) for additional meat cooking/tenderness/desired consistency. Add tomato sauce and/or paste and/or pasta water to get desired consistency.

Cook pasta pre al dente and finish cooking in reducing sauce to coat every strand of spaghetti. Do not add oil to pasta water. Sauce won’t adhere. Salt pasta water liberally for flavoring pasta (optional). Save a ~cup of pasta water to loosen up thick sauce if needed. Don’t use too much salt/pepper. Can’t take it out but can always add.

Everything above is optional. Trial and error and experimentation. Suit to your own taste. Have fun!
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Old 07-04-2021, 6:39am   #165
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Thicker I guess. I wing it with pizza sauce. Lots of ingredients herb/spice/seasoning wise. herbs de provence is good because it’s a good blend, maybe better than “Italian seasoning”. Add basil, oregano, red pepp, whatever else to taste. Always use EVOO, minced caramelized garlic and onion, tomato sauce and paste. Rough chop romas. No need to peel. It all cooks down and melds. Sometimes I get it too thick and have to add water and reduce again (repeat). Cook minimum one hour. More is better. I make a big batch and freeze some in ziplocks.

Wing it.




Note: everything needs s and p. These do not count as “ingredients” as much as they are must haves for everything. Pink Himalayan and fresh ground pepper medley always on hand. None of that McCormick can shit.
Why are salt and pepper not ingredients, yet ice is?
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Old 07-04-2021, 7:26am   #166
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I have made sauces. Pizza sauce is my favorite because a batch is good for a lot of pizzas. It takes time and TLC if you want to do it right. I start with fresh romanos which are almost as good a base as the san marzanos. But sometimes I don’t have time and don’t give a shit and just want to put something on the table. Start with jar sauce and start doctoring. There are halfway decent jar sauces that can be made decent with a little help and hungry little tummies wolf down happily.

To this day a kid will heat a jar of something, cook pasta, devour. Nothing wrong with that either i suppose. Kids.
I think we agree much more than we disagree. The only problem with starting with a jarred sauce is that they almost always have a shit ton of sugar in them, with no way to get it out. If you like a very sweet sauce, that won't be a problem for you, but I don't like sweet sauce on pasta.

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I'd like to know how to make pizza sauce. What is the fundamental difference between spaghetti sauce and pizza sauce? It would seem that it has to have more of every spice to break through the other flavors of the pizza whereas spaghetti sauce only has to compete with noodles.
I would say generally, pizza sauce is denser, and often has more spices. If you start from fresh tomatoes, blanch them and remove the skin. Then cut them up, and wash out the watery stuff with the seeds, leaving only the meat of the tomato. This is a good start to both pizza sauce, and a pasta sauce if you want it to be pretty dense. When making pizza sauce, it is good to remember that the sauce flavor will be competing with the cheese and toppings in the flavor department. Personally, I will used more black pepper in pizza sauce than pasta sauce, and may even add more heat, like crushed red pepper that I have ground down even finer (I can't find my mortar and pestle!). A lot of people will put a lot of oregano in pizza sauce, which is a large part of the "smell of a pizzeria", but really, you should put in whatever you like!
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Old 07-04-2021, 9:10am   #167
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My son and his wife always eat oriental food using chopsticks.(he is quite good) We go to restaurants with them often. I never tried sticks and doubt that I ever will.
Uh...”oriental” we don’t use that term anymore racist geezer. It’s “Chinaman”.
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Old 07-04-2021, 9:46am   #168
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The only vegetables you eat are corn and canned green beans right?

p.s. corn is not a “vegetable” even though it’s a plant. Wheat is not a vegetable either.

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Why are salt and pepper not ingredients, yet ice is?
Already explained. Everything needs salt and pepper. They are ingredients, obviously, but they don’t count. They are requirements.

Exception: 5 ingredient margs do not require s&p. It’s not food. The water from melted ice is a key ingredient of 5 ingredient margs. Capiche?
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Old 07-04-2021, 9:50am   #169
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p.s. corn is not a “vegetable” even though it’s a plant.


rong............
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Old 07-04-2021, 9:58am   #170
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rong............
I stand corrected. Google is my friend, along so many others.

I admit mistake and errors.
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Old 07-04-2021, 9:58am   #171
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Uh...”oriental” we don’t use that term anymore racist geezer. It’s “Chinaman”.
There are many options but I prefer chink.
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Old 07-04-2021, 10:51am   #172
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I stand corrected. Google is my friend, along so many others.

I admit mistake and errors.


Am smart cause I use the Goggle too ....
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Old 07-04-2021, 10:55am   #173
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Fun fact...

If corn was not genetically altered and allowed to grow without man's intervention, it would disappear from the earth.

Our corn today is not at all like corn of long ago.
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Old 07-04-2021, 11:04am   #174
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Fun fact...

If corn was not genetically altered and allowed to grow without man's intervention, it would disappear from the earth.

Our corn today is not at all like corn of long ago.


Fun Fact:
Black Bass are such aggressive predators; if grown the same size as sharks, fresh water lakes, rivers, and ponds would not be safe for humans.
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Old 07-04-2021, 11:05am   #175
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I got real good at using the chop sticks in Korea.
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Old 07-04-2021, 11:07am   #176
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I got real good at using the chop sticks in Korea.
Why are you unable to use them anywhere else?
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Old 07-04-2021, 11:34am   #177
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I use chopsticks when eating Asian.
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Old 07-04-2021, 11:48am   #178
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Why are you unable to use them anywhere else?
Because I'm a round eye and using them anywhere else just looks funny.
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Old 07-04-2021, 11:53am   #179
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Because I'm a round eye and using them anywhere else just looks funny.
Round eye is derogatory. I am not offended.

Some don't understand how that works.
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Old 07-04-2021, 2:45pm   #180
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Round eye is derogatory. I am not offended.

Some don't understand how that works.
Some idiots are offended by facts, while normal people aren't.
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