My co-worker made me do it! (long)

In article <[email hidden]>,

Wayne Boatwright said:

We're having a potluck lunch at work on Monday. Weeks ago my co-worker,
Sherry, committed to bringing a pot of her "famous" spaghetti sauce. (We
have a full kitchen at work and can easily cook a pot of pasta.)

Yesterday afternoon, Sherry told me that she had to go out of town right
after work and wouldn't be returning until Sunday evening, asking if I
would make "her" spaghetti sauce for her as everyone was expecting it. She
would reimburse me for the ingredients. Her sauce is apparently a favorite
around the office, although I've never tasted it. I agreed (she's a really
nice lady), and just before leaving she brought me the recipe. I pocketed
the folded recipe without reading it, then stopped at the supermarket for
ingredients on the way home.

At the store I took my first look at her recipe. Wow! Based on Ragu, and
filled with powdered and dried spices. Well, it was just for a potluck and
I did agree to make it. I picked up everything I didn't have and headed
home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make, but
I might just make it again for myself. Reminds me of a sauce I used to get
at a long ago Italian restaurant in NE Ohio.

Me? I'm bringing cannoli which I'll make tomorrow night.

If you're brave enough, give the sauce a try...

<snipped>
Sounds good. :-)
Using jarred store sauces is always a good shortcut and time saver. I'd
leave out the broth tho' and it would not have to be reduced as long.
Store bought sauces always need help. <lol> I've recently started adding
a little fresh ginger to my italian sauces and it's pretty good.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sat 01 Oct 2005 11:21:26p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

We're having a potluck lunch at work on Monday. Weeks ago my
co-worker, Sherry, committed to bringing a pot of her "famous"
spaghetti sauce. (We have a full kitchen at work and can easily cook a
pot of pasta.)

Yesterday afternoon, Sherry told me that she had to go out of town
right after work and wouldn't be returning until Sunday evening, asking
if I would make "her" spaghetti sauce for her as everyone was expecting
it. She would reimburse me for the ingredients. Her sauce is
apparently a favorite around the office, although I've never tasted it.
I agreed (she's a really nice lady), and just before leaving she
brought me the recipe. I pocketed the folded recipe without reading
it, then stopped at the supermarket for ingredients on the way home.

At the store I took my first look at her recipe. Wow! Based on Ragu,
and filled with powdered and dried spices. Well, it was just for a
potluck and I did agree to make it. I picked up everything I didn't
have and headed home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she
expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make,
but I might just make it again for myself. Reminds me of a sauce I
used to get at a long ago Italian restaurant in NE Ohio.

Me? I'm bringing cannoli which I'll make tomorrow night.

If you're brave enough, give the sauce a try...

<snipped>
Sounds good. :-)

I was quite pleasantly surprised by the taste. I'm not a food snob, but I
just didn't expect it to turn out that good.

Quoted message said:

Using jarred store sauces is always a good shortcut and time saver. I'd
leave out the broth tho' and it would not have to be reduced as long.

I just hadn't used a jarred store sauce in decades. I usually start with
fresh tomatoes or, at the very least, all separate components. I have to
admit that I didn't even know what Ragu tasted like.

Actually, even after slow simmering for nearly three hours, it didn't
really reduce by much. I used the water instead of the broth. I think the
long cooking is more for mellowing and smoothing out all those additions
than to reduce the consistency. At least that seemed to be what happened.
It tasted pretty raw after only a short time cooking.

Quoted message said:

Store bought sauces always need help. <lol> I've recently started adding
a little fresh ginger to my italian sauces and it's pretty good.

Now there's a thought. How much ginger do you add? At what point?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

In article <[email hidden]>,

Wayne Boatwright said:

On Sat 01 Oct 2005 11:21:26p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

We're having a potluck lunch at work on Monday. Weeks ago my
co-worker, Sherry, committed to bringing a pot of her "famous"
spaghetti sauce. (We have a full kitchen at work and can easily cook a
pot of pasta.)

Yesterday afternoon, Sherry told me that she had to go out of town
right after work and wouldn't be returning until Sunday evening, asking
if I would make "her" spaghetti sauce for her as everyone was expecting
it. She would reimburse me for the ingredients. Her sauce is
apparently a favorite around the office, although I've never tasted it.
I agreed (she's a really nice lady), and just before leaving she
brought me the recipe. I pocketed the folded recipe without reading
it, then stopped at the supermarket for ingredients on the way home.

At the store I took my first look at her recipe. Wow! Based on Ragu,
and filled with powdered and dried spices. Well, it was just for a
potluck and I did agree to make it. I picked up everything I didn't
have and headed home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she
expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make,
but I might just make it again for myself. Reminds me of a sauce I
used to get at a long ago Italian restaurant in NE Ohio.

Me? I'm bringing cannoli which I'll make tomorrow night.

If you're brave enough, give the sauce a try...

<snipped>
Sounds good. :-)

I was quite pleasantly surprised by the taste. I'm not a food snob, but I
just didn't expect it to turn out that good.

Quoted message said:

Using jarred store sauces is always a good shortcut and time saver. I'd
leave out the broth tho' and it would not have to be reduced as long.

I just hadn't used a jarred store sauce in decades. I usually start with
fresh tomatoes or, at the very least, all separate components. I have to
admit that I didn't even know what Ragu tasted like.

I generally use Del Monte canned, or the fresh marinara from the deli
section at the store. It's actually not that bad by itself, but I like
my sauces pretty spicey.

Quoted message said:

Actually, even after slow simmering for nearly three hours, it didn't
really reduce by much. I used the water instead of the broth. I think the
long cooking is more for mellowing and smoothing out all those additions
than to reduce the consistency. At least that seemed to be what happened.
It tasted pretty raw after only a short time cooking.

True, but overnight mellowing IMHO accomplishes the same thing.
My power bills have been high for the summer so I try to save
electricity wherever I can! One reason I love that electric grill so
much.

Quoted message said:

Quoted message said:

Store bought sauces always need help. <lol> I've recently started adding
a little fresh ginger to my italian sauces and it's pretty good.

Now there's a thought. How much ginger do you add? At what point?

I add it at the beginning along with everything else and, like you, I
don't measure. ;-) Just one large bulb section and I run it over a fine
cheese grater, or sometimes I'll slice it and throw it into my little
electric chopper with a little sauce to get it good and liquified.
Depends..... I'd say one 2" root section per 2 quarts of sauce total
volume off the top of my head.

IMHO ginger is so complimentary to garlic, I've been using it a LOT. I
buy it fresh and I have a small wicker basket in the 'frige I store it
in and just break off chunks as needed. It stores pretty well. I'll trim
off any dry parts, but I don't peel it.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sun 02 Oct 2005 12:13:55a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

I add it at the beginning along with everything else and, like you, I
don't measure. ;-) Just one large bulb section and I run it over a fine
cheese grater, or sometimes I'll slice it and throw it into my little
electric chopper with a little sauce to get it good and liquified.
Depends..... I'd say one 2" root section per 2 quarts of sauce total
volume off the top of my head.

IMHO ginger is so complimentary to garlic, I've been using it a LOT. I
buy it fresh and I have a small wicker basket in the 'frige I store it
in and just break off chunks as needed. It stores pretty well. I'll trim
off any dry parts, but I don't peel it.

I usually fresh ginger around and I love it with garlic. I always use them
together in Asian dishes. Thanks for the quantities and method. I will
try it!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 02 Oct 2005 12:13:55a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

I add it at the beginning along with everything else and, like you, I
don't measure. ;-) Just one large bulb section and I run it over a fine
cheese grater, or sometimes I'll slice it and throw it into my little
electric chopper with a little sauce to get it good and liquified.
Depends..... I'd say one 2" root section per 2 quarts of sauce total
volume off the top of my head.

IMHO ginger is so complimentary to garlic, I've been using it a LOT. I
buy it fresh and I have a small wicker basket in the 'frige I store it
in and just break off chunks as needed. It stores pretty well. I'll trim
off any dry parts, but I don't peel it.

I usually fresh ginger around and I love it with garlic. I always use them
together in Asian dishes. Thanks for the quantities and method. I will
try it!

Welcome! :-)

I used to just use ginger for stir fry, but I'm using it a lot more now.
Just about anywhere I use garlic......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sat 01 Oct 2005 11:21:26p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

We're having a potluck lunch at work on Monday. Weeks ago my
co-worker, Sherry, committed to bringing a pot of her "famous"
spaghetti sauce. (We have a full kitchen at work and can easily cook a
pot of pasta.)

Yesterday afternoon, Sherry told me that she had to go out of town
right after work and wouldn't be returning until Sunday evening, asking
if I would make "her" spaghetti sauce for her as everyone was expecting
it. She would reimburse me for the ingredients. Her sauce is
apparently a favorite around the office, although I've never tasted it.
I agreed (she's a really nice lady), and just before leaving she
brought me the recipe. I pocketed the folded recipe without reading
it, then stopped at the supermarket for ingredients on the way home.

At the store I took my first look at her recipe. Wow! Based on Ragu,
and filled with powdered and dried spices. Well, it was just for a
potluck and I did agree to make it. I picked up everything I didn't
have and headed home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she
expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make,
but I might just make it again for myself. Reminds me of a sauce I
used to get at a long ago Italian restaurant in NE Ohio.

Me? I'm bringing cannoli which I'll make tomorrow night.

If you're brave enough, give the sauce a try...

<snipped>
Sounds good. :-)

I was quite pleasantly surprised by the taste. I'm not a food snob, but I
just didn't expect it to turn out that good.

Quoted message said:

Using jarred store sauces is always a good shortcut and time saver. I'd
leave out the broth tho' and it would not have to be reduced as long.

I just hadn't used a jarred store sauce in decades. I usually start with
fresh tomatoes or, at the very least, all separate components. I have to
admit that I didn't even know what Ragu tasted like.

Actually, even after slow simmering for nearly three hours, it didn't
really reduce by much. I used the water instead of the broth. I think
the
long cooking is more for mellowing and smoothing out all those additions
than to reduce the consistency. At least that seemed to be what happened.
It tasted pretty raw after only a short time cooking.

Quoted message said:

Store bought sauces always need help. <lol> I've recently started adding
a little fresh ginger to my italian sauces and it's pretty good.

Now there's a thought. How much ginger do you add? At what point?

Three hours for Ragù? 1 hour is sufficient!!! Btw, I've never used ginger.
Pandora

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

<snipped>
Sounds good. :-)
Using jarred store sauces is always a good shortcut and time saver. I'd
leave out the broth tho' and it would not have to be reduced as long.
Store bought sauces always need help. <lol> I've recently started adding
a little fresh ginger to my italian sauces and it's pretty good.
--
Om.

I usually always buy a jarred sauce and jazz it up. The store bought sauces
aren't too bad and for the price you just can't beat it. I've made my own
sauce from scratch before and I swear I spent probably close to $30 in
groceries. For $2 a can, add a little onion, mushrooms, olives and a few
spices. Done deal.

kili

In article <[email hidden]>,

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

<snipped>
Sounds good. :-)
Using jarred store sauces is always a good shortcut and time saver. I'd
leave out the broth tho' and it would not have to be reduced as long.
Store bought sauces always need help. <lol> I've recently started adding
a little fresh ginger to my italian sauces and it's pretty good.
--
Om.

I usually always buy a jarred sauce and jazz it up. The store bought sauces
aren't too bad and for the price you just can't beat it. I've made my own
sauce from scratch before and I swear I spent probably close to $30 in
groceries. For $2 a can, add a little onion, mushrooms, olives and a few
spices. Done deal.

kili

<rofl> Glad I'm not the only one thats noticed that!
I also add ground meat, and /or italian sausage.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Wayne Boatwright wrote:

<back story snipped>

Quoted message said:

At the store I took my first look at her recipe. Wow! Based on Ragu, and
filled with powdered and dried spices. Well, it was just for a potluck and
I did agree to make it. I picked up everything I didn't have and headed
home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make, but
I might just make it again for myself. Reminds me of a sauce I used to get
at a long ago Italian restaurant in NE Ohio.

Drat! He's on to us!

I've been making quick tomato sauce this way for ages. I'll also add
tomatoes (roughly cut up, don't bother to chop them). And depending on
what else I may have hanging around the house, I might throw in more
onion, peppers, mushrooms, chunks of cooked chicken, beef or pork...
whatever is languishing in or near the fridge.

Like all sauces of its kind, it's better the next day.

Wayne Boatwright said:

Amazing! I think it's really tasty. Not the sort I'd ordinarily
make, but I might just make it again for myself.

A few years ago, Consumer's Report did a survey on canned and jarred
spaghetti sauce, Preggo traditional sauce came in first.

The number one sauce, according to the best value, was Hunt's spaghetti
sauce, it is sold in a can instead of a jar. I have tried both of these
and they are pretty good. I use them when I make lasagna.

Becca

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Amazing! I think it's really tasty. Not the sort I'd ordinarily make,
but
I might just make it again for myself. Reminds me of a sauce I used to
get
at a long ago Italian restaurant in NE Ohio.

There's a good Italian restaurant in NE Ohio? where? lol
I'll admit I have only lived in the area for 2 1/2 yrs, so I haven't been
everywhere
btw, sauce sounds great

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Amazing! I think it's really tasty. Not the sort I'd ordinarily
make, but I might just make it again for myself.

A few years ago, Consumer's Report did a survey on canned and jarred
spaghetti sauce, Preggo traditional sauce came in first.

The number one sauce, according to the best value, was Hunt's spaghetti
sauce, it is sold in a can instead of a jar. I have tried both of these
and they are pretty good. I use them when I make lasagna.

Becca

One of my 100% Italian in-laws turned me on to "Red Pack" brand. Now that is
one powerful canned tomato sauce! I've used it on lasagna twice now
recently and it made a world-of-difference.
Dee Dee

On Sun 02 Oct 2005 07:15:10a, Kat wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Amazing! I think it's really tasty. Not the sort I'd ordinarily make,
but I might just make it again for myself. Reminds me of a sauce I used
to get at a long ago Italian restaurant in NE Ohio.

There's a good Italian restaurant in NE Ohio? where? lol
I'll admit I have only lived in the area for 2 1/2 yrs, so I haven't been
everywhere
btw, sauce sounds great

Thanks, Kat...

I assume you are living somewhere around the Cleveland area. Are you an
East or Westsider? We moved to AZ in 2000, so I must also assume that some
things haven't changed too much.

For starters, a number of restaurants in Little Italy on Mayfield Road Hill
are definitely worth a try. I used to like the Golden Bowl there, but
others are also good.

My favorite "spaghetti place" is Bucci's in Rocky River on Hilliard Blvd.
It's a very small place that also serves very good pizza. I absolutely
love their meat sauce and their bread with garlic butter on the side.
Order a salad with their "French" dressing with crumbled blue cheese.
Bucci's also has a location in Berea at #1 Berea Commons. It's a larger
place, and the veal dishes are quite good.

A must try is Carrie Cerino's in North Royalton. It's a gigantic
restaurant that does a lot of banquets and catering, but the food is quite
creditable.

Giovanni's Ristorante on Chagrin Blvd. in Beachwood is worth the prices
they charge, and nice for a special occasion.

Another nice little place in Rocky River is Nino's on Center Ridge Road.

Unfortunately, you arrived in NE Ohio too late to make it to the original
New York Spaghetti House on E. 9th St. in downtown Cleveland. This place
had been there since the 1920s and closed in the 1990s. I understand that
the rights to the recipes had been bought and new owners re-opened the
place, but I can't imagine it beng the same. It was an institution.

BTW, here's a pretty good list of restaurants all 'round Cleveland, the
majority I've been to.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On Sun 02 Oct 2005 07:34:27a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Amazing! I think it's really tasty. Not the sort I'd ordinarily
make, but I might just make it again for myself.

A few years ago, Consumer's Report did a survey on canned and jarred
spaghetti sauce, Preggo traditional sauce came in first.

The number one sauce, according to the best value, was Hunt's spaghetti
sauce, it is sold in a can instead of a jar. I have tried both of
these and they are pretty good. I use them when I make lasagna.

Becca

One of my 100% Italian in-laws turned me on to "Red Pack" brand. Now
that is one powerful canned tomato sauce! I've used it on lasagna twice
now recently and it made a world-of-difference.
Dee Dee

Yep, I used Red Pack canned tomato products and I think they're great.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On Sun 02 Oct 2005 07:05:14a, pennyaline wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

<back story snipped>

Quoted message said:

At the store I took my first look at her recipe. Wow! Based on Ragu,
and filled with powdered and dried spices. Well, it was just for a
potluck and I did agree to make it. I picked up everything I didn't
have and headed home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she
expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make,
but I might just make it again for myself. Reminds me of a sauce I
used to get at a long ago Italian restaurant in NE Ohio.

Drat! He's on to us!

I've been making quick tomato sauce this way for ages. I'll also add
tomatoes (roughly cut up, don't bother to chop them). And depending on
what else I may have hanging around the house, I might throw in more
onion, peppers, mushrooms, chunks of cooked chicken, beef or pork...
whatever is languishing in or near the fridge.

Like all sauces of its kind, it's better the next day.

You mean to say that there's no one here taking 3 days to make a pot of
sauce? :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Pandora said:

I've never used ginger.

You'll love it! I'm still skeptical about using it in tomato sauce,
but I ususally add it to meat marinades.

sf said:

Pandora said:

I've never used ginger.

You'll love it! I'm still skeptical about using it in tomato sauce,
but I ususally add it to meat marinades.

Fresh ginger tastes so much nicer than powdered ginger. I use it in
Oriental dishes and various chutneys. Ginger stores nicely in dry
sherry giving you a good supple of fresh ginger for chopping and ginger
flavoured sherry for cooking with.

~patches~ said:

Fresh ginger tastes so much nicer than powdered ginger.

🙂 The only time I use powdered ginger is in pumpkin pie filling...
and it's the law to use it then.

On Sun 02 Oct 2005 10:48:11a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

sf said:

Pandora said:

I've never used ginger.

You'll love it! I'm still skeptical about using it in tomato sauce,
but I ususally add it to meat marinades.

Fresh ginger tastes so much nicer than powdered ginger. I use it in
Oriental dishes and various chutneys. Ginger stores nicely in dry
sherry giving you a good supple of fresh ginger for chopping and ginger
flavoured sherry for cooking with.

Do you store the ginger in the sherry in the refrigerator, or can it be
left at room temperature?

Thanks...

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl