Text 2346, 117 rader
Skriven 2008-02-12 15:35:03 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2234 av Janis Kracht (1:261/38)
Ärende: Grass-Fed beef                                           [1]
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Hi Janis,


>> Sounds like your tomatoes are refusing to cooperate! :)

 JK> > They did better with Friday's sauce, a chunky marinara.  I cooked it
 JK> for > about 5 hours instead of the usual 3-4 and reduced the water a

 JK> 5 hours is a long time for a pot of marinara sauce though.. Normally,
 JK> when I make plain marinara I cook it on the stove top for 15 minutes,
 JK> maybe 20 minutes..

Steve's mom always did (does) her sauce for a long time so he grew up on
that flavor.  There is a definate taste differece between a shorter
cooked one and the longer cooked; he likes the longer cooked so that's
what I do.

 JK> > Very much so! I use them just about all the time.  We grew them in
 JK> AZ > (in a little strip garden), as well as habenero peppers, and I

 JK> I think I just used my last bottle of home-canned tomatoes tonight ...
 JK> now I have to wait until August for more :(

Boohoo!  I haven't put up tomatoes in years; I've had to put up with
commercially canned.  But, I can sympathise; my mom still puts up as
many as she did when she had all the kids at home most years.  In the
years she can't, she has enough carry over to go thru the second winter,
provided my youngest sister doesn't raid the stock too deeply.



 JK> I'm thinking maybe the processing on the diced tomatoes is keeping
 JK> them from cooking down more.. I guess you could try opening the can,
 JK> dumping the entire contents immediately in the blender, process for a
 JK> minute or two (could be longer because the tomatoes are already
 JK> "small"ish)... and then add it to the olive oil and garlic in the pan.
 JK>  That might take care of the problem.. If you miss the "chunkyness"
 JK> that the diced tomatoes would normally give you, you can chop up a few
 JK> fresh tomatoes and toss them in.

That might work but I'd probably give it a minute, max, as these are
small enough chunks already. I might hold back some to give the sauce a
bit of chunkyness.  Maybe cook them down a bit before adding other stuff
too; cooking is an art, not a science. (G)


 JK> > I have the problem with both fresh and canned, but it looks like
 JK> longer > cooking may help solve (most of) the problem.

 JK> The fresh ones will take longer, it's true.

But the taste is well worth it. As long as I've known her, I think my
MIL has just used canned tomato sauce, paste and puree or crushed. I've
been the maverick as I think all of my sisters in law do the same kind
of sauce as my MIL. (G)


>> Italian green peppers are funny shaped :)  Rather than the bell shape
>> you're used to, they almost look like a Top (the children's toy

 JK> > I think I've seen them from time to time but more often not. They're
 JK> not > in this commissary (a rather small one); that's for sure. I'll

 JK> Sounds good.  They're very good with sausage :)

We're having sausage, pepper and onions for supper tonight. (G)

 JK> lot > better condition than my mom's.  Mom uses it a lot more than I
 JK> do; my > main "go to" for basics is a James Beard cook book.

 JK> Ah.. I loved that cookbook (James Beard).. It's another one of the
 JK> cookbooks I lost when we moved to KY... (argh (g)) I did pick up a new
 JK> NYTimes Cookbook, but you know, it's not the same.. it's like you've
 JK> lost a friend when one of your books disappear (g).

Was yours the James Beard on how to do about everything? I don't know
the exact title off the top of my head but it is pretty comprehensive.
I'd reccommend that for a new cook over Betty Crocker.

>> Sure, know what you mean. I generally stayed away from Betty's

 JK> > It's good for some things but not a lot. Do not use its directions
 JK> for > cooking shrimp!

 JK> Lol, a little erroneous information?

Boil shrimp for 15 minutes to cook? Ido't think so, 2-3 minutes is all
they need unless you want some tire patches.


>> Now, My mom bought her first Joy Of Cooking (by Irma S. Rombauer
>> (original author), Marion Rombauer Becker (her daughter) and later

 JK> > My brother gave my mom a copy years ago; I think the only thing she
 JK> > makes from it is red cabbage. (I use one of my German cook books for
 JK> > that.) I picked up a 2 volume paperback copy a few years ago but
 JK> have > used it mostly for reference.

 JK> Yes, that little paper back version is pretty hard to read.. I'd seen
 JK> it when it came out.


>> CONTINUED IN NEXT MESSAGE <<

It beats not having a copy of JOC. (G)


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


... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)