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Tower
 
Dude, I love your threads. It's like the [M] food network. I always tune in.
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Old 12-19-2006, 09:12 PM Tower is offline  
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dontmindme
 
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Dude, I love your threads. It's like the [M] food network. I always tune in.

QFMFT
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Old 12-21-2006, 12:09 AM dontmindme is offline  
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arcanus
 
I prefer using whole peeled tomatoes and crushing them myself. The Good Eats tomato sauce is a good recipe
Old 12-21-2006, 07:14 AM arcanus is offline  
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ceejamon
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I prefer using whole peeled tomatoes and crushing them myself. The Good Eats tomato sauce is a good recipe

Yeah, I use whole tomatoes for my "good" tomato sauce recipe, which I mentioned in the first post. This is just the quick & dirty sauce recipe, which isn't all that bad. The other takes an extra hour, so I don't make it very often. My "good" recipe is actually very similar to Alton Brown's Pantry Friendly Tomato Sauce, but with several additions.

My appologies to everyone for not posting recently. My wife and I bought a house, and we're doing some remodeling. The place is a wreck, and I haven't been able to cook very often, much less anything thread worthy. But I've got lots of recipes that you guys have to see and try, so I'll be back soon with a few more threads.
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Old 12-21-2006, 09:10 AM ceejamon is offline  
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#34  

johndhi
 
awesome thread - but what is a stick blender? and why does your spoon have a hole in it?!

I'll be looking to make this sauce after the holidays when I get back to my kitchen
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Old 12-21-2006, 12:57 PM johndhi is offline  
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ceejamon
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awesome thread - but what is a stick blender? and why does your spoon have a hole in it?!

I'll be looking to make this sauce after the holidays when I get back to my kitchen

Stick-blender = a hand-held immersion blender. That one is pictured with some handy attachments, but those aren't neccisary. You could also puree the sauce in your regular blender, but it's more of a hassle that way and you'll probably have to do it in batches depending on how big yours is.

As for my spoon: any old spoon works, but that one is my favorite. I like it because it has a flat end, making it good for scraping when I sautee. I like wood because you can leave it in the pan and it won't be hot when I grab it 5 minutes later, eliminating the need for a spoon rest. The hole is supposed to make the spoon better for stirring big pots of soup or sauces... I think.
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Last edited by ceejamon; 12-21-2006 at 02:07 PM..
Old 12-21-2006, 02:05 PM ceejamon is offline  
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#36  

Talenos
 
Yep, whole cuts down on resistence when stirrng large liquidy things. I would probably add all the spices and herbs after sweating gets started though, that's when the vegetables really pick up the flavor of everything.
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Old 12-23-2006, 10:14 AM Talenos is offline  
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someone else
 
I'm going to be making this tonight, about how big of a pot would I need to cook the sauce at this size? I'm gonna to make the lasagna out of it and then use the rest for pasta and stuff. will an 8 quart do alright?
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Old 03-04-2008, 02:22 PM someone else is offline  
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#38  

SKYY
 
Nice. I would up the cans of tomato paste for a thicker sauce, without draining.
I would also start by blackening the ever living hell out of those onions, then adding the rest of the sauteeables.
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Old 03-04-2008, 06:27 PM SKYY is offline  
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You almost make it like I do but I caramelize my mire poix, use red wine, and a couple other things. Haven't thought of using any vinegar though, hmm.
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Old 03-04-2008, 06:37 PM cokezeroholic is offline  
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#40  

Enygma
 
That's really really really similar to the recipe this old lady from emilia romagna taught me for bolognese. basically after you've let the carrots, celery, onions simmer in the pot for a bit you toss in the beef (and maybe a tiny bit of sausage). Then you brown the meat, add some passata and white wine and simmer for 3 hours or so.
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Old 03-04-2008, 07:15 PM Enygma is offline  
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diearzte2
 
I make Mario Batali's Basic Tomato Sauce. Pretty similiar except after you sweat the vegetables, you just add the tomatoes (whole peeled, crushed by hand) and simmer for 30 minutes and call it done. If you add salt at the beginning of the 30 minute simmer, it will help break the tomatoes down for a smoother sauce, otherwise if you like a chunkier sauce, you can just add the salt at the end. Its actually a really simple sauce, about as basic as a tomato sauce can get. The only seasonings are salt and thyme. I'll post pictures next time I make it. I like it because it is dirt cheap, and it is honestly amazing. When seasoned properly, it is the cleanest, freshest tasting sauce. I usually brown a pound of spicy italian style sausage and combine in the last 5 minutes of simmering for a meat sauce over pasta. Freezes exceptionally well also.

Basic Tomato Sauce
Recipe courtesy Mario Batali

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Old 03-04-2008, 07:20 PM diearzte2 is offline  
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someone else
 
ok, so i made this tonite.

1 screw up.... totally forgot the vinegar.

aside from that, a little too sweet, i'll try less sugar initially, but other than that. A+! will let you know how the lasagna goes.... and I'll post some pics if anyone wants some.
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Old 03-04-2008, 07:42 PM someone else is offline  
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ceejamon
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This sauce is essentially a dumbed-down version of Alton Brown's Pantry-Friendly tomato sauce. I have a much modified, updated, and fancier tomato sauce that I make nowadays... but this one is pretty damn easy so it's not a bad recipe.

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ok, so i made this tonite.

1 screw up.... totally forgot the vinegar.

aside from that, a little too sweet, i'll try less sugar initially, but other than that. A+! will let you know how the lasagna goes.... and I'll post some pics if anyone wants some.

Without the vinegar, this would certainly be too sweet.

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You almost make it like I do but I caramelize my mire poix, use red wine, and a couple other things. Haven't thought of using any vinegar though, hmm.

Caramelizing is excellent, and I usually do that now, too. I like to sweat the mire poix, add tomatoes and red peppers, and then put the whole thing under the broiler to caramelize.
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Last edited by ceejamon; 03-04-2008 at 08:03 PM..
Old 03-04-2008, 07:59 PM ceejamon is offline  
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#44  

Nano
 
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This sauce is essentially a dumbed-down version of Alton Brown's Pantry-Friendly tomato sauce. I have a much modified, updated, and fancier tomato sauce that I make nowadays... but this one is pretty damn easy so it's not a bad recipe.



Without the vinegar, this would certainly be too sweet.



Caramelizing is excellent, and I usually do that now, too. I like to sweat the mire poix, add tomatoes and red peppers, and then put the whole thing under the broiler to caramelize.

We've been waiting for the recipe for almost 2 years now, btw :P

Gonna have Guido give ya a visit soon :P

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Old 03-04-2008, 08:09 PM Nano is offline  
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