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Do you make your own Spaghetti Sauce?

 
 
ossobuco
 
  1  
Reply Tue 29 Jan, 2013 04:10 pm
@ossobuco,
One more thing and then I'll be quiet - a long favorite baker of mine is Nancy Silverton, of the old Campanile in LA; she's the one who started La Brea bakery, which was early in the hearth bread business in the u.s. She's one of the owners (and minds) of the admired pizzeria Mozza -
http://www.pizzeriamozza.com/

I'm still planning to get into doing sourdough the way she does, or sort of the way she does. A friend of mine cooked her way through Silverton's first bread book, quite a while ago now, and damn, my friend made fantastic breads.
0 Replies
 
Joe Nation
 
  3  
Reply Tue 29 Jan, 2013 04:37 pm
No sugar
No carrots
Not in Italian sauce.

I'll be back.
Joe(I know the secret )Nation
0 Replies
 
Joe Nation
 
  1  
Reply Tue 29 Jan, 2013 06:51 pm
I forgot to ask...

Joe(Do you want the meat sauce or the veggie sauce?)Nation
jcboy
 
  2  
Reply Tue 29 Jan, 2013 06:52 pm
@Joe Nation,
Meat sauce! just like mama use to make Razz
Joe Nation
 
  1  
Reply Tue 29 Jan, 2013 06:55 pm
@jcboy,
sausage right? Not hamburger.... right?

Joe(it takes more than one day)Nation
jcboy
 
  1  
Reply Tue 29 Jan, 2013 07:03 pm
@Joe Nation,
Mine cooked the sauce first then added the meatballs, ribs and bricole later. Make sure you tie up the bricole real good!
0 Replies
 
ramosellina11
 
  -1  
Reply Wed 30 Jan, 2013 03:37 am
@Roberta,
Yes, I make my own spaghetti sauce too. My mother taught me how to do the recipe. Your recipe is quite different and it looks great. Thanks for the share!
0 Replies
 
vanessa163
 
  1  
Reply Wed 30 Jan, 2013 03:43 am
@jcboy,
No i don't! I'll just by from the grocery stores.
IRFRANK
 
  2  
Reply Fri 1 Feb, 2013 02:52 pm
@Roberta,
Quote:
There's plenty left. I'm making chicken parmagiana tomorrow.


I'm in love.
0 Replies
 
roger
 
  2  
Reply Fri 1 Feb, 2013 03:04 pm
@vanessa163,
I 'make' my own, Vanessa, but almost all the ingredients are from cans or packages of dehydrated red peppers and onion. I won't insult the real foodies by giving the ingrediants. This week I used a half can of chili to go with a chili burger. The other half went into the spaghetti pot.

I can hear the agonized groans from everybody right now.
ehBeth
 
  2  
Reply Fri 1 Feb, 2013 03:20 pm
@roger,
roger wrote:
I can hear the agonized groans from everybody right now.


nuh unh

somedays that's just the right way to do things
InfraBlue
 
  2  
Reply Fri 1 Feb, 2013 04:56 pm
So, where's Joe and his recipe?
0 Replies
 
ossobuco
 
  1  
Reply Fri 1 Feb, 2013 05:03 pm
@ehBeth,
Man approaches source of fire.



We eat together moderately often. I am poor, he pays. I take care of a dog we both love. It's a scene of forbearance sometimes, grace on both sides as we know we are different, and neither plan to just change. We could mock each other up the wazoo. That's too much work.
ossobuco
 
  1  
Reply Fri 1 Feb, 2013 05:19 pm
@ossobuco,
oh, sorry, this is about Roger and sauce.
0 Replies
 
farmerman
 
  3  
Reply Fri 1 Feb, 2013 06:30 pm
@jcboy,
our sauce is one developed by hunter gatherer communities. We gather only the finest plum tomatoes that have grown in our garden and then we gentky kill, parboil and freeze for winter saucapalooza days. (takes all day for a good "gravy")
We fire roast many veggies, barely fry the onions just till clear cause then they stay sweet and taste like onions.
hot sausages and dried mushrooms (besides taste, they sop up any separating gravy.

NEVER clams or seafood in a marinara, Only clam sauce is a butter/oil/garlic/onions/sherry and bacon sauce with fresh It parsley . Clams and clam juice are added and more sherry as to taste. then using a bit of file' powder to thicken (a trick I learned from Nawlins Talians). NO SAUCE HAS A RECIPE, it is an all day adventure of addition and counteraddition
0 Replies
 
shopnoguro
 
  1  
Reply Sat 2 Feb, 2013 10:10 am
@jcboy,
I have no one own but you remind me as my mother would make some special sauce and we enjoyed it with some proud of my mom.
0 Replies
 
 

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