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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)

What you got?
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Old 08-24-2014, 07:56 AM   #616
scho63 scho63 is offline
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Originally Posted by GloucesterChief View Post
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!
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Old 08-24-2014, 08:05 AM   #617
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Yes scho, and always use not just a good olive oil but a real one.
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Old 08-24-2014, 08:14 AM   #618
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by scho63 View Post
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.
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Old 08-24-2014, 08:14 AM   #619
Fire Me Boy! Fire Me Boy! is offline
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Yes, and lasagna sandwiches too.

Haven't done it in years though.
How in the **** have I never thought of this?!?!?!
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Old 08-24-2014, 08:24 AM   #620
GloucesterChief GloucesterChief is online now
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Originally Posted by scho63 View Post
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.
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Old 08-24-2014, 08:24 AM   #621
BigMeatballDave BigMeatballDave is offline
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How in the **** have I never thought of this?!?!?!
I was usually under the herbal influence.
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Old 08-24-2014, 10:44 AM   #622
ptlyon ptlyon is offline
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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!
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Old 08-24-2014, 11:43 AM   #623
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)

Behold, my friends: Spaghetti pot pie.



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

Last edited by Fire Me Boy!; 08-24-2014 at 11:56 AM..
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Old 08-24-2014, 02:38 PM   #624
Donger Donger is offline
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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.


You were told last time.
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Old 08-24-2014, 02:40 PM   #625
Donger Donger is offline
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Originally Posted by BucEyedPea View Post
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.


Because not everyone has access to fresh seafood.
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Old 08-24-2014, 02:42 PM   #626
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My etoufette was way too hot... Damn, there goes $30 worth of shrimp.

I've never cooked with Tabasco before.
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Old 08-24-2014, 02:43 PM   #627
In58men In58men is offline
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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
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Old 08-24-2014, 02:51 PM   #628
BigMeatballDave BigMeatballDave is offline
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Behold, my friends: Spaghetti pot pie.



That's leftover spaghetti, 5-cheese blend, and puff pastry that's been basted with garlic butter.
Awesome
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Old 08-24-2014, 03:03 PM   #629
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I botched a Low Country boil once for about 25 people - It was an embarrassing & costly error.
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Old 08-24-2014, 03:04 PM   #630
In58men In58men is offline
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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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