Subj : Re: Ravioli
To : Ruth Haffly
From : Dave Drum
Date : Sun May 19 2024 06:12:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
DD> I've quit making my own sauce. I buy a decent quality jarred sauce and
DD> "tart it up" to my liking. When I was younger I used to do the
DD> "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.
RH> I don't start with fresh tomatoes but I do usually cook it for a couple
RH> of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
RH> or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
RH> my MIL, tinkered with off and on over the last 49 years.
RH> Each cook has his or her own way of making it; I play around using my
RH> MIL's recipe as a starting point but not always making it "by the book"
RH> twice successively.
I usually have a way I want to dish to taste. So I modify on the fly to
try to achieve that flavour. I will sometimes eat a restaurant verion
of a dish before trying to make it at home. Just (I tell myself) as a
benchmark.
I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's
deli to pick up a half-pound of chicken livers and some pre-cut muskmelon
for my lunch whe I saw the meat department has chuck-eye steaks on special
offer @ U$6.99 lb. I couldn't pass that by. 3 of the 1# steaks are sucky
bagged in the freezer and I fixed/grilled the other (after halving it)
w/lemon-pepper amd some basil and rigani.
Did "baked" potatoes in the microwave and a nice side salad. When I set
it in front of Dennis ha said "I'm not hungey". But I noticed there was
nothing but bare plates at clean-up time. Bv)=
... "Success is determined by your determination to succeed." - Kouri Falconer
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