Subj : Re: Sauces
To : Ruth Haffly
From : Dave Drum
Date : Sat Feb 01 2025 18:57:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
RH> salt shaker as much as I used to. Made a marinara with meat and veggies
RH> (red bell pepper, onion, and mushroom) earlier this afternoon for
RH> supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic
RH> powder, oregano, basil and parsley, about the same amount of black
RH> pepper as salt.
DD> I have made my own marinara in past. A process that usually takes all
DD> day or at least several hours before it's done and in to jars. I
RH> I usually start mine at least 3 hours before serving.
Go you shortcut it with tomato sauce or puree? If I'm scratch making
my own I generally start with fresh from the vine tomatoes. I do "sorta"
short cut that by using a Foley Food Mill - which does two things. It
breaks down the flesh of the tomato, And the sieve
DD> *always* made "more than enough" which let the time required be
DD> budgeted to other meals and let me feel good about the savings. But
RH> It also freezes well.
DD> now that I'm cooking (basically) for one it's a lot easier to grab a
DD> jar of decent marinara at the store and "tart it up" if needed.
DD> Non-red gravies are different. Anmd easier from scratch mostly).
RH> We've got a jar of Rao's on hand, part of a 2 pack, bought to see how
RH> it tastes--had heard a lot of good about it. Good, but not quite as
RH> good as my home made. We've had some pretty bad jarred ones over the
RH> years, but judging them against mine, mine is usually an easy winner.
RH> (G)
Rao's is pretty good jarred sauce. I still prefer Onofrio's for a couple
reasons. I know the guy who has it custom canned (jarred) to his recipe.
And I knew the guy who wrtoe the recipe(s) and is the namesake of the
sauce, Onofrio "Mimi" Vitale. Joe Janazzo done good when he took over
Uncle Mimi's pub anmd restaurant.
DD> We recently had a joint - Li'l Willies Smokehouse - do the opposite -
DD> closed their Brick & mortar place in favour of a fod truck.
RH> Too bad they couldn't keep both going.
DD> The pit master was only one guy. And he didn't want to give his
DD> secrets to a trainee.
RH> So it will die with him. I told Steve that if our church does a chili
RH> cook off in conjunction with a Super Bowl watch party, I'll probably
RH> not do a pot. He said that he might try smoking some beef, and going
RH> from there. I'd assist but it would be mostly his doings this time.
I've given up competitive chill cooking. I now buy my chilli spice in
1# containers rather than the 5# jugs I used to get.
DD> Catsup is just an ingredient that lets one short-cut things, At least
DD> the way I use it. If I'm inb a restaurant and you see me putting
DD> ketchup on my food you can bet safely that I'll not eat there again.
DD> Bv)=
RH> I'll put it on a few things but not like one of my (late) cousins. I
RH> understand that he basically went thru (probably a small) bottle a day
RH> when he was growing up.
Most people around here automatically put catsup on their French fries.
I might do soome malt vinegar. And if I'm at Long John Silver's I might
dab on a bit of tartar sauce or catsup-based cocktail sauce.
DD> At its base Srirqacha sauce is chilies, garlic, vinegar and salt.
DD> Which is how I came up with my own version. What part of Sriracha
DD> doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the
DD> "standard". But if I'm buying rather than building I buy Shark brank
DD> as it's more garlicky.
RH> I'm not sure but to keep him happy, it stays on the grocery store
RH> shelves when I'm shopping.
DD> Nosy parket that I am I'd ask what's "off-putting" about the sriracha.
DD> Especially if he uses other hot sauces. I don't care for sauces that
DD> are too vinegar forward. Like choosing between Tabasco and Trappey's
DD> Red
DD> Devil - I'll go for the Trappey's every time because the Tabasco has
DD> more of a vinegar whang than I care for. My overall, commonly
DD> available in
DD> a restaurant, hot sauce is Cholula.
RH> Probably the vinegar, now that I think about it.
Life is too short to eat stuff you don't care for
I was planning this for supper. But Dennis came back from his son's with
two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow.
Hand form two burger patties from the chuck. Place the
cheese on top of a patty and cover with second patty.
Crimp edges together to form one nice sized hamburger
patty.
Cook on/in very hot griddle/skillet for 90 seconds on
first side, flip and cook on other side until melted
cheese begins to ooze from the meat. Season with salt
and pepper.
Place on toasted bun and top with whatever condiments
you desire.
An Uncle Dirty Dave Recipe
MM Format by Dave Drum - 06 June 1996
Uncle Dirty Dave's Kitchen
MMMMM
... All but the genetically twisted appreciate cilantro.
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