Text 1954, 85 rader
Skriven 2008-02-06 13:14:23 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1886 av Janis Kracht (1:261/38)
Ärende: Grass-Fed beef
======================
Hi Janis,

 JK> > I do sautee the vegetables a bit but it does't make any difference

 JK> You can try a little tomato paste I'd try it a little at a time ..
 JK> maybe 1 tablespoon? seems a alot -  but I wouldn't over do it.  I use

I have added that as well. The sauce stays together nicely until it's
plated, then the top stays chunky but there's a line of watery stuff
coming out of the bottom.


 JK> whole Italian peeled tomatoes, no paste for cacciatore normally.. and
 JK> cut them up as they go in the pot. That way you get more of a chunky

I'll cut everything up ahead of it going into the pot but it's
definately not uniform pieces. The tomatoes are (usually) skinned and
often de seeded as well; most of the time I use Roma tomatoes.


 JK> texture from the various veggies..  I know some people like to buy
 JK> crushed tomatoes, but there's something about them that I just don't

My MIL uses them; I've used them a couple of times but generally go for
the diced. I noticed the tin of diced tomatoes I put into today's sauce
(just paste, water, tomatoes and herbs) was not a very uniform dice.

JK> as to what type of macaroini you use with that type of > sauce. Thinner
JK> Linguine works best with cacciatore.

 JK> > I've used all kinds of pasta from spirals to shells to penne to
 JK> > spaghetti, always making sure it is well drained.  Oh well, the
 JK> taste is > there and that's the important factor.

 JK> It is.  And it could be that you're just not crazy about those

I like them very much; am I just expecting something that's not supposed
to happen?  I'd rather have a sauce of fresh tomatoes, mushrooms,
onions, peppers and garlic (plus herbs & spices) than marinara.


 JK> Hunter's chicken kind of recipes.. I try to buy Italian green peppers
 JK> when they're around, but if not, I use bell peppers and that changes
 JK> the texture as well.

OK, I've never heard of Italian green peppers. I generally use bells, in
whatever color we happen to have on hand.  I do use other green peppers
in Mexican cooking (G) but I don't think they'd go over with folks in
Italian cooking.



 JK> > My mom has always kept her cook books in a drawer in the kitchen.
 JK> Loose > recipes may get tucked into one of the cook books;

 JK> Ah.. my mom's cookbook overflowed <grin>

I've still got the loose ones my grandmother tucked into her Betty
Crocker Picture Cookbook she bought in 1950.  It's a first edition; she
got one for each of her daughters that got married that year and one for
herself. I inherited it when she passed away the year before Steve and I
got married--it's good for a lot but not all basics.


 JK> > I'll have to go thru > them all to try & find it.  But, with the
 JK> size drawer > she has, it won't > be an all afternoon project.

 JK> Understand :)

Since she's not the gourmet cook, she doesn't have a lot of cook books.
(G) Three years ago, I gave her a couple--one that our church put
together for its 30th anniversary and one our battalion did, collecting
recipes from relatives of soldiers for inclusion also.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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 * Origin: Sew! That's My Point (1:396/45.28)