Spaghetti Sauce Question

Melba's Jammin said:

In article <[email hidden]>,

kilikini said:

leaf, etc. It was garden chunky! A friend borrowed my cookbook and
never gave it back. I loved that cookbook. I wish I could remember
the name of it.

kili

Can you remember the name of the friend?

Her name was Katie, but I have no idea how to find her. I don't remember
her last name. I know she's still back on Maui somewhere. (Like that
helps! LOL.)

kili

Davlo said:

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

Quoted message said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

The only sauce I put celery into is when I make a Bolognese. I don't think
celery is at all something that belongs in a tomato sauce.

Your friend that calls it gravy - let me guess, is he from Rhode Island?

Davlo

She lives in Little Egg Harbor, New Jersey.

Thanks for the great suggestions and the recipes. I love this group!

Becca

Becca said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

some snippage

Quoted message said:

Becca

I usually make a quick easy puttanesca sauce, no celery.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Puester said:

All ya gotta do is remember the name of the friend. Call or write and
ask for the book back. Keeping a book is inexcusable. Keeping a
cookbook is a hanging offense.

gloria p

A friend recommended a book for me to read and one of the quotes used
at the beginning of each chapter was:-

For him that stealeth, or borroweth and returneth not, this book from
its owner, let it change into a serpent in his hand and rend him.
Let him be struck with palsy, and all his members blasted.
Let him languish in pain, crying aloud for mercy, and let there be no
surcease to this agony till he sing in dissolution.
Let bookworms gnaw his entrails... and when at least he goeth to his
last punishment, let the flames of hell consume him forever.

Curse on bookthieves, from the monastery of San Pedro, Barcelona
Spain.

I've made bookplates which I place inside the cover of books I lend
(self sticking variety).... which include this verse!
Not had any problems with unreturned books since... hehehe
I also reserve the right to loan or not to loan to particular friends
or acquaintances. nudge nudge wink wink
Also, I keep a journal of books loaned and to whom and what date, that
way I know how to track them down and meet out punishment as
necessary!!

LadyJane
--
"Never trust a skinny cook!"
or a 'friend' who borrows but doesn't return willingly, one of your
books

Seasonal vegetables can make a geat addition to a sauce/gravy.
When my kids were young(er) there were some veg I just couldn't get
them to eat... like zucchini & mushrooms.
My bolognaise sauce frequently had grated zuccs and carrots and finely
minced (food processor chopped) field mushrooms.
Wasn't until they were older and helping with food prep they
discovered they'd been eating them for years and by which time they
had become addicted to my home-made sauce!
Found they not only improved the flavour of the sauce but added body
to it as well.

LadyJane
--
"Never trust a skinny cook!"
or a mother hell-bent on getting kids to eat their veg - one way or
another!

On 20 Apr 2007 17:44:53 -0700, LadyJane <[email hidden]>
magnanimously proffered:

Quoted message said:

Puester said:

All ya gotta do is remember the name of the friend. Call or write and
ask for the book back. Keeping a book is inexcusable. Keeping a
cookbook is a hanging offense.

gloria p

A friend recommended a book for me to read and one of the quotes used
at the beginning of each chapter was:-

For him that stealeth, or borroweth and returneth not, this book from
its owner, let it change into a serpent in his hand and rend him.
Let him be struck with palsy, and all his members blasted.
Let him languish in pain, crying aloud for mercy, and let there be no
surcease to this agony till he sing in dissolution.
Let bookworms gnaw his entrails... and when at least he goeth to his
last punishment, let the flames of hell consume him forever.

Curse on bookthieves, from the monastery of San Pedro, Barcelona
Spain.

I've made bookplates which I place inside the cover of books I lend
(self sticking variety).... which include this verse!
Not had any problems with unreturned books since... hehehe
I also reserve the right to loan or not to loan to particular friends
or acquaintances. nudge nudge wink wink
Also, I keep a journal of books loaned and to whom and what date, that
way I know how to track them down and meet out punishment as
necessary!!

LadyJane

My wife made the mistake of loaning her excellent "Digby Law's Pickle
and Chutney Cookbook" to an old friend who, coincidently, helped nurse
our mutual friend, Digby, at home during his final illness. Because of
that my wife didn't make a big deal about the friend replacing the
original hardback edition with a paperback when the friend finally
"returned" the book a couple of years later. The reason the friend
said she'd kept the hardback is that she'd made notes in the margins -
which ruined the book for us anyway.

My wife didn't say anything to the friend, but that's the last time
she's loaned out one of her precious cookbooks (including some classic
first editions) to anyone else. Now, when visitors ask to borrow a
book, she provides them with pen and paper to copy out the recipes
that they like by hand. Even I feel that I should ask first before I
use one of her books - besides, she knows them so well that she can
often direct me to a better source for a certain recipe or cooking
information.

But every time I go into a second hand bookshop (which is more often
than I can afford), I always have a look for the hardback edition of
the book she lost.

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

Quoted message said:

I had a great recipe for a meatless spaghetti sauce that included celery,
carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
gave it back. I loved that cookbook. I wish I could remember the name of
it.

kili

Sugar does not belong in spaghetti sauce.

Mitch

LadyJane said:

Puester said:

All ya gotta do is remember the name of the friend. Call or write and
ask for the book back. Keeping a book is inexcusable. Keeping a
cookbook is a hanging offense.

gloria p

A friend recommended a book for me to read and one of the quotes used
at the beginning of each chapter was:-

For him that stealeth, or borroweth and returneth not, this book from
its owner, let it change into a serpent in his hand and rend him.
Let him be struck with palsy, and all his members blasted.
Let him languish in pain, crying aloud for mercy, and let there be no
surcease to this agony till he sing in dissolution.
Let bookworms gnaw his entrails... and when at least he goeth to his
last punishment, let the flames of hell consume him forever.

Curse on bookthieves, from the monastery of San Pedro, Barcelona
Spain.

My bookplates are essentially the opposite, and tend to say
something like: "I like you more than I like this book. If you
return it to me, cool. If not, please don't worry about it -- pass
it on or keep it if you love it. Sharing is good."

Serene

On Fri, 20 Apr 2007 20:14:24 -0700, "Mitch Scherer" <[email hidden]>
magnanimously proffered:

Quoted message said:

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

Quoted message said:

I had a great recipe for a meatless spaghetti sauce that included celery,
carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
gave it back. I loved that cookbook. I wish I could remember the name of
it.

kili

Sugar does not belong in spaghetti sauce.

Mitch

I disagree. If you're lucky enough to have access to beautifully sweet
tomatoes then you probably don't need it. But if you don't and the
sauce needs lifting, then a pinch or two of sugar is perfectly
acceptable, IMO. b

Goomba38 said:

Karen said:

Artichoke hearts (not marinated) are fun to add to spag sauce now-and-
then.

Karen

Black olives (ripe, pitted, small and whole) are wonderful too. I often
do a meatless tomato sauce using them.

DD got a delicious puttanesca sauce out in town a few weeks ago...I
finished it off for her since it wasn't exactly what she expected. I
never get enough black olives..lol

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

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

Quoted message said:

On Fri, 20 Apr 2007 20:14:24 -0700, "Mitch Scherer"
<[email hidden]>
magnanimously proffered:

Quoted message said:

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

Quoted message said:

I had a great recipe for a meatless spaghetti sauce that
included celery,
carrots and spinach. Well, in addition to the tomatoes,
garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar,
olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my
cookbook and never
gave it back. I loved that cookbook. I wish I could
remember the name of
it.

kili

Sugar does not belong in spaghetti sauce.

Mitch

I disagree. If you're lucky enough to have access to
beautifully sweet
tomatoes then you probably don't need it. But if you don't and
the
sauce needs lifting, then a pinch or two of sugar is perfectly
acceptable, IMO. b

Strangely enough, I still remember the first time I ate
homemade spaghetti with an Italian family and being amazed when
the lady of the house put in a teaspoonful of sugar into the
sugo. That was longer ago than I care to admit!

--
James Silverton
Potomac, Maryland

bob said:

On Fri, 20 Apr 2007 20:14:24 -0700, "Mitch Scherer" <[email hidden]>
magnanimously proffered:

Quoted message said:

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

Quoted message said:

I had a great recipe for a meatless spaghetti sauce that included celery,
carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
gave it back. I loved that cookbook. I wish I could remember the name of
it.

kili

Sugar does not belong in spaghetti sauce.

Mitch

I disagree. If you're lucky enough to have access to beautifully sweet
tomatoes then you probably don't need it. But if you don't and the
sauce needs lifting, then a pinch or two of sugar is perfectly
acceptable, IMO. b

I thought that that was what the bits of carrot were for, when your
tomatoes aren't sweet enough, they add a little sweetness to the dish
and enhance the flavor of the love apples.

Melondy

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

Quoted message said:

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

Quoted message said:

I had a great recipe for a meatless spaghetti sauce that included celery,
carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my cookbook and
never
gave it back. I loved that cookbook. I wish I could remember the name
of
it.

kili

Sugar does not belong in spaghetti sauce.

Mitch

I disagree also. Caned tomatoes can be very bitter as can tomato paste, both
will require about a teaspoon per can used. I generally offset that a bit
with wine in some cases which can also sweeten a bit depending on the wine
used.

--

Joe Cilinceon

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

Quoted message said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Becca

Marcella Hazan, the "Julia Child" of Italian cooking, uses
Miropoix, [50% onions, 25% Carrots, 25% Celery]. chopped fine and
slowly sauteed for 10 min or so before adding tomato. This is
best for an assertive sauce, and I also use this when making
bolognese sauce.
When I grind up fresh Roma tomatos to make sauce,
I use her simplest sauce, with only onion and a bit of butter.

Kent

Melba's Jammin said:

In article <[email hidden]>,

kilikini said:

leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
gave it back. I loved that cookbook. I wish I could remember the name of
it.

kili

Can you remember the name of the friend?

what, you gonna work her over with the spatula o' discipline?

your pal,
blake

Serene-y the Meanie said:

LadyJane said:

Puester said:

All ya gotta do is remember the name of the friend. Call or write and
ask for the book back. Keeping a book is inexcusable. Keeping a
cookbook is a hanging offense.

gloria p

A friend recommended a book for me to read and one of the quotes used
at the beginning of each chapter was:-

For him that stealeth, or borroweth and returneth not, this book from
its owner, let it change into a serpent in his hand and rend him.
Let him be struck with palsy, and all his members blasted.
Let him languish in pain, crying aloud for mercy, and let there be no
surcease to this agony till he sing in dissolution.
Let bookworms gnaw his entrails... and when at least he goeth to his
last punishment, let the flames of hell consume him forever.

Curse on bookthieves, from the monastery of San Pedro, Barcelona
Spain.

My bookplates are essentially the opposite, and tend to say
something like: "I like you more than I like this book. If you
return it to me, cool. If not, please don't worry about it -- pass
it on or keep it if you love it. Sharing is good."

Serene

could you lend me twenty dollars?

your pal,
blake

On Sat, 21 Apr 2007 16:23:47 +1200, bob <[email hidden]>

Quoted message said:

On Fri, 20 Apr 2007 20:14:24 -0700, "Mitch Scherer" <[email hidden]>
magnanimously proffered:

Quoted message said:

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

Quoted message said:

I had a great recipe for a meatless spaghetti sauce that included celery,
carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
gave it back. I loved that cookbook. I wish I could remember the name of
it.

kili

Sugar does not belong in spaghetti sauce.

Mitch

I disagree. If you're lucky enough to have access to beautifully sweet
tomatoes then you probably don't need it. But if you don't and the
sauce needs lifting, then a pinch or two of sugar is perfectly
acceptable, IMO. b

i thought the scoop was that a pinch of sugar helps to blend flavors.

your pal,
blake

blake murphy said:

On Fri, 20 Apr 2007 20:14:47 -0700, Serene-y the Meanie
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

My bookplates are essentially the opposite, and tend to say
something like: "I like you more than I like this book. If you
return it to me, cool. If not, please don't worry about it -- pass
it on or keep it if you love it. Sharing is good."

Serene

could you lend me twenty dollars?

Heh.

Serene

In article <[email hidden]>,

blake murphy said:

On Fri, 20 Apr 2007 16:26:32 -0500, Melba's Jammin'
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Can you remember the name of the friend?

what, you gonna work her over with the spatula o' discipline?

your pal,
blake

Heck no, but she might have a conversation along the lines of, "I think
I loaned you a cookbook some time ago. I don't remember the name of the
book, though I'd recognize it if you said it; and I don't remember if it
was you I loaned it to, but I'm grasping at straws here."

Ppfftthhhhggbbtttt!
--
-Barb, Mother Superior, HOSSSPoJ

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

Quoted message said:

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

Quoted message said:

When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Becca

Marcella Hazan, the "Julia Child" of Italian cooking, uses
Miropoix, [50% onions, 25% Carrots, 25% Celery]. chopped fine and
slowly sauteed for 10 min or so before adding tomato. This is
best for an assertive sauce, and I also use this when making
bolognese sauce.
When I grind up fresh Roma tomatos to make sauce,
I use her simplest sauce, with only onion and a bit of butter.

Kent

Sorry, but using a French term Miropoix (sic) in an Italian sauce? No,
no no. I suspect you mean he made a Battuto (chopped celery, onions,
carrots and a bit of Ham for flavoring) which is then cooked to make a
soffritto ( not sofrito, correct Dimitri?), then you add your meat to the
soffritto for a Ragu Bolognese or a Sugo. A milk or cream is often used in
the style of Bolognese. For the Faux Traditionalist, It is not mandatory as
you have been lead to beleive to put garlic in it an Italian sauce. Living
in the Venato I had often heard that it is either onion or garlic, but
never both, I never followed that rule but I can understand it. There
seems to be a huge difference in Garlic philisophy between Cooks from
American Italians and the ones from various regions of Italay. American
Excess vs. European conservatism. Yet tradition certainly calls for Nutmeg
to be used which is absent in most American adapatations of Italian sauces.
It is a region or a family call, do you use a Pecorino Romano or a
Parmigiano Reggiano with Olive Oil?, which one for the Northern Butter? It
is still all about what your Nonna taught your Mama and that you think you
recall and profess to be "old school" in America.

I also agree with Melody, the carmalized carrots are a sugar component. In
American you would have to use refined sugar to get the taste of sweet
Americans are so used to.