The Old Folks Home

[perchie.girl]

Perchie, this thread has been attracting quite a few "others" recently that make it difficult to come to the site. Bamadue was so nice to point out one day that block member works very well. I have to agree with him. When I suspect that someone wanders onto this thread accidentally and just wants to make their own trouble, I block them and their comments no longer show up in the thread for me. Works wonders on my BP and my ability to enjoy this site. Ignore the trolls long enough and they go away.

I am totally on to it. I managed chat sites in other places but never had the capabilities of blocking. Thank you for suggesting it.

deb

 

[perchie.girl]

Yep needed salt... I may have some of this afterall....

Its watery though.... I wonder if I could cook the noodles in there... save scrubbing pot.

I sense an experiment coming on....

Worry family .... Be Berry Berry Afwaid.... Best daffy duck accent.

deb

 

[ozexpat]

My Calabresi roots have two types different recipes to make a tomato based sauce. The first is from tomato paste which must be sauteed in olive oil before adding water. The second is from Roma tomatoes and concentrated. In the Phils I use cans of whole tomatoes imported from italy that care canned in tomato juice rather than water like most in the states. These make an excellent sauce

 

[Latestarter]

Ahhh the love of making tomato sauce(s)! I start by caramelizing the onions with a little diced/minced garlic in the olive oil, then stirring in the tomato paste. Then slowly adding the additional ingredients

 

[LindaB220]

Y'all I am sooooo excited I just got home abt. 3:30 made a 9 hr. round trip to N. Alabama to pick up my Buckeye and I am so happy they are so beautiful! And Mr. McCary was such a wonderful man and showed us so much about them he has a lovely farm. Here is a pic of my new birds. They are 4 months old but they are so much more solid than any of the birds I have held before I was just amazed at the size of the birds on his farm!

Keep us informed on the progress of these beautiful birds.

 

[ronott1]

Yep needed salt... I may have some of this afterall....

Its watery though.... I wonder if I could cook the noodles in there... save scrubbing pot.

I sense an experiment coming on....

Worry family .... Be Berry Berry Afwaid.... Best daffy duck accent.

deb

Often times tomatoes that are not from Italy need a bit of baking soda added, try a half a tsp. It makes a big difference.

My Calabresi roots have two types different recipes to make a tomato based sauce. The first is from tomato paste which must be sauteed in olive oil before adding water. The second is from Roma tomatoes and concentrated. In the Phils I use cans of whole tomatoes imported from italy that care canned in tomato juice rather than water like most in the states. These make an excellent sauce

You are right on the spot with this!

 

[Alaskan]

Ahhh the love of making tomato sauce(s)! I start by caramelizing the onions with a little diced/minced garlic in the olive oil, then stirring in the tomato paste. Then slowly adding the additional ingredients

Loads of garlic is good in almost everything.

My mother was a firm believer in loads of veggies........... i.e. Mountains of Onions and garlic in almost every meal.

 

[perchie.girl]

Sauce came out Mavelous.... Different than I expected.

You see I didnt have ANY tomato Sauce... I actually prefer tomato paste The kind where you open both ends and push it all out with one of the lids.

I start with the meat to season the olive oil then push it to a cool side of the pan.... Then I add the diced onions and get them almost carmelized. Then I mixe them togheter then add in the Garlic. When i said I used half a bult I ment at least ten cloves.

Its the Hungarian Smoked paprika that gave it a very warm sweet taste along with the Dill. I added too much chicken stock and it didnt reduce... No probs.

It was yummy and much lighter than my regular pasta... I am keeping this recipe for sure.

deb

 

[perchie.girl]

Quote:
Thanks for the info on the soda. I am not Italian but I LOVE food. Part of my issue with tomatoe sauce is it gives me heart burn. I am ok with it I have an industrial strength jar of Tums every where I lite.

This recipe is the result of one person in the family that wanted Spaghetti... All I had was the meat the onions garlic and pasta... And two cans of Cheapo diced tomatoes.... I got creative.

Oh and years ago I dated a guy whos momma was Italian second generation. She taught me the basics... Fresh and simple is best. Olive oil to saute the sauce lots of garlic but dont burn it.

Her best linguini with clams was pasta clams from a can and olive oil And garlic of course...

deb

 

[LindaB220]

I got a PM from Tom in Pa. Instead of replacing my Basques and Coronation Sussex eggs with only shipping it's going to be Swedish Flower Hens from Greenfire. I'm totally out of the Basque business until next spring. He discontinued raising them and lost his big sussex cock. So the cockerel is not fertile yet. Next spring he is offering Crested Cream Legbar also. I hope I have luck with SFH. He did say that he had a lot of trouble getting them to hatch. 3 out of a dozen or so. So I told him how I doing with the 2 hr cooling that Ron told us about. He's going to try it next spring. I'm on Day 16 with my White Rocks. I saw 2 clears yesterday but the rest are growing. I hope I hope.