Text 2368, 149 rader
Skriven 2008-02-13 13:25:34 av Janis Kracht (1:261/38)
   Kommentar till text 2346 av Ruth Haffly (1:396/45.28)
Ärende: Grass-Fed beef                                           [1]
====================================================================
Hi Ruth!

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

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

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

Hmm.. yes, but I think it's the type of tomatoes used, really.  The whole
tomatoes that are pre-smashed (g) in the blender will cook down really well.
the paste gives it body... I usually use 1 can of paste and 1  "paste can" of
water to 1 can of tomatoes, unless I want less body, then I just use a few
tablespoons of paste and no water. Then, it's the seasonings and the cooking
that does it, true :)  But as you know, it's all a matter of taste (g).

>> > Very much so! I use them just about all the time. We grew them in
>> AZ > (in a little strip garden), as well as habenero peppers, and I
>> I think I just used my last bottle of home-canned tomatoes tonight ...
>> 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

I get inundated with them haha.. my own fault though as I generally plant a
whole bed of them... I know the kids are going to swipe as many as they can
when they come to visit :)

> 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.

Yep, that happens here as well (g). I don't usually mind as I have so many.

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

Yep, that sounds like a plan :)  I love to make chicken and sausage sauce.. so
I cook down the tomatoes first so that they were really cooked down well (in my
microwave), then proceed.. because the chicken and sausage don't take that
awfully long to cook.. the results are great :)

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

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

> But the taste is well worth it.

Oh yeah :) :)

>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)

Lol, isn't that a trip :)  Well, just so you don't feel alone in your
maverickness (g), most of my Aunt's normally were not all as good cooks as my
Mom, and used to use bottled tomato sauce.. I still remember teasing my aunt
Mimi about RAGU!! (laugh).  That was some bad stuff :)  When they'd come to our
house, the exclamations were always incredible.

>>> 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

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

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

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

Hope you enjoy it :)  I'm waiting to hear from a farmer here about buying a
half a pig, and a half of a cow.. I'm not sure if we'll get that much of each,
but he's supposed to let me know the cost.  He's selling them for like
$1.25 a pound for pig and 2.10 a lb. for the beef.  I have no idea what the
totals will be like so I'm anxiously waiting.  I've made sausage before, and it
was really good, so I'm hoping to do that again.

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

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

Boy, I can't remember either.. I've looked for it, but haven't seen it, but to
me I don't remember it being that all inclusive of a cookbook in the way that
the JOC is..

> I'd reccommend that for a new cook over Betty Crocker.

Makes sense :)

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

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

>> 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.

WOW :) :)  Tire patches indeed :) :) I guess if you cook them LONG enough
though, they'd be edible.. most likely tasteless, but edible (g).

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

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

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

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

That's the truth :)

Take care,
Janis

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)