Text 2948, 103 rader
Skriven 2008-02-22 20:45:12 av Janis Kracht (1:261/38)
   Kommentar till text 2920 av Ruth Haffly (1:396/45.28)
Ärende: sauce                                                    [1]
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Hi Ruth!

>> Always good (g).  We certainly took advantage of any place interesting
>> in Louisville, and there were a huge number of those type restaurants
>> there. Even some of their fast-food places were "original".. There was
>> one place that only served "fast" (in terms of time to pick-up)
>> rib-eye steak sandwiches.. boy I forget the name now, but it was great

> Those are the fun memories. I thought I'd have a hard time getting Steve
> to go to bbq places around here but it's not as much of a battle as I
> thought.  They always have chicken and/or beef on the menu; one little
> store front operation close to us also has smoked turkey that he enjoys.

That's good :)  Yes, you see lots of chicken and beef barbecue..

>> pot > of sauce on the stove.  This one has a 29 oz can of tomatoes
>> everything else.  Just > went down to give it a stir; it's thickening
>> nicely and smells heavenly. > It's been on for a couple of hours,
>> probably will cook a couple more
>> > before we have supper.

>> Sounds good.  Should make a great sauce I would think... and quite a
>> good amount of it :) :)

> It made about 3 1/2 quarts--enough for the pasta that night, some to go
> on the left overs that we had for lunch today and 2 quart boxes for the
> freezer that each had about 3 1/2 cups. The sauce the other night had
> just a bit of run off at the bottom but today's, which I put into the
> container of pasta the other night, had none.  It was just a hair on the
> dry side, actually.

The pasta will absorb the water from the sauce, I always keep the sauce
separate from the pasta.. unless I'm being especially lazy :) :)

>> > No, the lard won't work there.  We have some coconut oil but I've
>> not > used it for pie crusts. I don't like coconut but Steve does and

>> My daughter says she can taste the coconut (she also doesn't like it)
>> but I can barely taste it in pie crusts... :)

> Well, maybe I'll try it in a pumpkin pie; Steve likes them much better
> than I do so if I don't like the crust, he'll be a happy camper
> finishing the pie for me. (G)

hehe.. well, that works :)

>> There's one that he can tolerate, I think it's daystar or something
>> like that.. I have it written down somewhere but usually I recognize
>> it by it's location in the store and packaging (g).

> Just went downstairs to grab ours. It's Spectrum brand, Organic All
> Vegetable Shortening, non hydrogenated.  It's made from mechanically
> pressed organic palm oil, web site is www.spectrumorganics.com. It's a
> product of Columbia, in a blue and white (with a bit of yellow and gold)
> container, performs best at room temeprature and is to be stored at room
> temperature as well. Something to check out at least.

Yes, it is  :)  Thanks :)

>>> Yes, that's a cold salad.. it's really good.  Have you had calamari
>>> stuffed, and simmered in Tomato sauce? That's even better :) Big
>>> family favorite.

>> > I've never had it but it does sound good. What do you stuff it with?

>> It's a bread-crumb stuffing .. Here's the recipe:

>> ===Stuffed Calamari in Tomato Sauce===

> Thanks, it does look good--and one that I can do in stages if needs be.

Yes, that's true.

>> 1/4 cup dry white wine

> I'll make a sub here.

Yep, not a big deal with this one :)

>> 3 lbs calamari with heads and tenacles attached

>> Clean the squid: Remove and discard the transparent spine by running a
>> finger along the inside of the mantle, holding it by the tip or by the
>> base of the mantle. Grasp the head and pull it from the body and most
>> of the guts of the squid will come out. You can inspect the guts to
>> find the small almost-black ink sac and toss this into your tomato
>> sauce, breaking it with a spoon or fork as it goes in. There is
>> incredible flavor in that sac.

> I might just go ahead and get the pre cleaned stuff.

My daughter always does that.. I'm more of a purist (g).  Those little flavor
sacs do make quite a difference in the taste.  The big problem around here
right now though, is it is getting harder and harder to find those boxes of
uncleaned squid.. No one seems to be selling them in this area :(  All the
stores seem to have is the cleaned ones, sold as tubes and tentacles
separately, no ink sacs at all :(

Take care,
Janis

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