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-   -   Food and Drink What's for dinner? Here's mine... (Part 2) (https://chiefsplanet.com/BB/showthread.php?t=285408)

scho63 08-24-2014 07:56 AM
Quote:
Originally Posted by GloucesterChief (Post 10845012)
Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.

Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.
Diced Yellow onion sauteed with the garlic is a MUST! Also some people will add a small amount of diced carrot at the same time.

Things like a little red wine, a touch of sugar, cooking the meatballs or sausage in the gravy can add extra depth to the sauce.

Many amateurs forget the tomato paste and they can't figure out why they have a watery sauce!

BucEyedPea 08-24-2014 08:05 AM
Yes scho, and always use not just a good olive oil but a real one.

Fire Me Boy! 08-24-2014 08:14 AM
Quote:
Originally Posted by scho63 (Post 10845598)
Diced Yellow onion sauteed with the garlic is a MUST! Also some people will add a small amount of diced carrot at the same time.

Things like a little red wine, a touch of sugar, cooking the meatballs or sausage in the gravy can add extra depth to the sauce.

Many amateurs forget the tomato paste and they can't figure out why they have a watery sauce!
I don't generally use the extra sugar, but the rest is good stuff.

Fire Me Boy! 08-24-2014 08:14 AM
Quote:
Originally Posted by BigMeatballDave (Post 10845541)
Yes, and lasagna sandwiches too.

Haven't done it in years though.
How in the **** have I never thought of this?!?!?!

GloucesterChief 08-24-2014 08:24 AM
Quote:
Originally Posted by scho63 (Post 10845598)
Diced Yellow onion sauteed with the garlic is a MUST! Also some people will add a small amount of diced carrot at the same time.
Our family doesn't saute the garlic, add it after the tomato paste, puree, and water along with the basil and oregano. Let the long simmer take care of it.

Quote:
Things like a little red wine, a touch of sugar, cooking the meatballs or sausage in the gravy can add extra depth to the sauce.
Cooking the meat in the sauce yes. The other stuff? No. The basil should add enough sweetness to the sauce and if you are cooking crab? Adding any more sugar would make it way too sweet.

Quote:
Many amateurs forget the tomato paste and they can't figure out why they have a watery sauce!
Well, the paste and puree combination is southern Italian while the chunky sauce is northern. So someone who is used to cooking northern could mess up and just do the puree.

BigMeatballDave 08-24-2014 08:24 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10845612)
How in the **** have I never thought of this?!?!?!
I was usually under the herbal influence. :D

ptlyon 08-24-2014 10:44 AM
Just got some five spice at the store after seeing it on various shows as an impulse item.

Searched the interwebs a little... Anyone here have recipes or ideas on how to use it?

(any ass references can be disregarded now)

Thanks!

Fire Me Boy! 08-24-2014 11:43 AM
What's for dinner? Here's mine... (Part 2)
 
Behold, my friends: Spaghetti pot pie.

http://tapatalk.imageshack.com/v2/14...d4eddcbf7d.jpg

That's leftover spaghetti, 5-cheese blend, and puff pastry that's been basted with garlic butter.

Donger 08-24-2014 02:38 PM
Quote:
Originally Posted by BucEyedPea (Post 10843233)
So where is the evidence?

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.


It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.


It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns"....

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

http://foodmatters.tv/articles-1/wha...to-your-health
Microwaves work differently than a conventional heat source.
LMAO

You were told last time.

Donger 08-24-2014 02:40 PM
Quote:
Originally Posted by BucEyedPea (Post 10843176)
Who buys uncooked frozen seafood or who would freeze fresh seafood?
It should only be bought fresh on the day you're going to eat it ideally.
The texture and flavor changes and not for the better.

Only think I'd eat frozen fish when it's something like fish sticks as a quickie meal.
:spock:

Because not everyone has access to fresh seafood.

Donger 08-24-2014 02:42 PM
My etoufette was way too hot... Damn, there goes $30 worth of shrimp.

I've never cooked with Tabasco before.

In58men 08-24-2014 02:43 PM
Quote:
Originally Posted by Donger (Post 10846608)
My etoufette was way too hot... Damn, there goes $30 worth of shrimp.

I've never cooked with Tabasco before.
You should have followed Emeril's recipe brah

BigMeatballDave 08-24-2014 02:51 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10845975)
Behold, my friends: Spaghetti pot pie.

http://tapatalk.imageshack.com/v2/14...d4eddcbf7d.jpg

That's leftover spaghetti, 5-cheese blend, and puff pastry that's been basted with garlic butter.
Awesome

Simply Red 08-24-2014 03:03 PM
I botched a Low Country boil once for about 25 people - It was an embarrassing & costly error.

In58men 08-24-2014 03:04 PM
Quote:
Originally Posted by Simply Red (Post 10846688)
I botched a Low Country boil once for about 25 people - It was an embarrassing & costly error.
Lol, how did you manage that one?


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