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Möte COOKING_OLD2, 40862 texter
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Text 2223, 131 rader
Skriven 2008-02-11 12:05:05 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2009 av Janis Kracht (1:261/38)
Ärende: Grass-Fed beef                                           [1]
====================================================================
Hi Janis,


 JK> > I have added that as well. The sauce stays together nicely until
 JK> it's > plated, then the top stays chunky but there's a line of watery

 JK> Sounds like your tomatoes are refusing to cooperate! :)

They did better with Friday's sauce, a chunky marinara.  I cooked it for
about 5 hours instead of the usual 3-4 and reduced the water a bit.

 JK> > definately not uniform pieces. The tomatoes are (usually) skinned
 JK> and > often de seeded as well; most of the time I use Roma tomatoes.

 JK> They are so good..

Very much so! I use them just about all the time.  We grew them in AZ
(in a little strip garden), as well as habenero peppers, and I made
salsa with them.


 JK> for > the diced. I noticed the tin of diced tomatoes I put into
 JK> today's sauce > (just paste, water, tomatoes and herbs) was not a very

 JK> Ah.. ok, I buy whole peeled italian tomatoes.. I break them up with a
 JK> fork, smash them with my hand or chop them with a knife or put them in
 JK> the blender for about 2 seconds.. Depending on the sauce I'm making
 JK> (g).   For caccitore, I'd just break them up with a fork pretty much..
 JK> for the meat sauces, I just dump the whole can, juice and all in the
 JK> blender jar and zap it on high speed (covered (g)) for 2 seconds.

OK, I usually buy the diced and ust them in 1001 different ways.  Maybe
I ought to buy the whole peeled, but I can't alway find them.


 JK> supposed > to happen?  I'd rather have a sauce of fresh tomatoes,
 JK> mushrooms,
 JK> > onions, peppers and garlic (plus herbs & spices) than marinara.

 JK> If you're using fresh tomatoes, it's hard to judge what the problem is
 JK> really.. It could be the tomatoes aren't cooking down long enough
 JK> perhaps? The only time I really ever use fresh tomatoes is in the
 JK> summer, from my garden (g). When I make cacciatore, I don't remember
 JK> it separating to the degree you indicate .. I've got a bird in the
 JK> freezer now, maybe I'll make it tomorrow and examine it closely :)

I have the problem with both fresh and canned, but it looks like longer
cooking may help solve (most of) the problem.


 JK> > OK, I've never heard of Italian green peppers. I generally use
 JK> bells, in > whatever color we happen to have on hand.  I do use other

 JK> Italian green peppers are funny shaped :)  Rather than the bell shape
 JK> you're used to, they almost look like a Top (the children's toy
 JK> (g))... Wide at one end, kind of squiggly middle and then the end..
 JK> usually kind of curly.. Ok.. better description haha.. longer than a
 JK> bell pepper, almost cone shaped.. a little curly.. sort of like a
 JK> cornucopia? Anyway, their meat is thinner..and they cook down _a lot_.

I think I've seen them from time to time but more often not. They're not
in this commissary (a rather small one); that's for sure. I'll have to
remember to look next time we got to a grocery store in town.


>> Ah.. my mom's cookbook overflowed <grin>

 JK> > I've still got the loose ones my grandmother tucked into her Betty
 JK> > Crocker Picture Cookbook she bought in 1950.  It's a first edition;
 JK> she > got one for each of her daughters that got married that year and
 JK> one for

 JK> That's one for collectors, no doubt :)

For sure! It's not in mint condition by any means but mine is in a lot
better condition than my mom's.  Mom uses it a lot more than I do; my
main "go to" for basics is a James Beard cook book.

 JK> > herself. I inherited it when she passed away the year before Steve
 JK> and I > got married--it's good for a lot but not all basics.

 JK> Sure, know what you mean. I generally stayed away from Betty's
 JK> cookbooks.  I'd read one of them once, and wasn't impressed that much.

It's good for some things but not a lot. Do not use its directions for
cooking shrimp!

 JK>   Now, My mom bought her first Joy Of Cooking (by Irma S. Rombauer
 JK> (original author), Marion Rombauer Becker (her daughter) and later

My brother gave my mom a copy years ago; I think the only thing she
makes from it is red cabbage. (I use one of my German cook books for
that.) I picked up a 2 volume paperback copy a few years ago but have
used it mostly for reference.

 JK> making, etc.. it even covered canning, smoking, duxelles, flours,
 JK> grains, seriously.. it was incredible to read.  (I guess I was a very
 JK> bored child (laugh).

Well, I used to read the encyclopedia. (G)


 JK> The funny thing about that is, for two generations, the Joy of Cooking
 JK> stayed about the same, many new recipes of course, but the basic
 JK> format (which is different from most cookbooks) stayed the same..
 JK> then, Son Ethan comes by and inherits the cookbook.. OUCH (laugh)...
 JK> He destroyed it :) :)  His version is interesting to see as a change,

I'll have to see which one I've got but I'm pretty sure it's not
Ethan's.  I got mine at a used book store in AZ years ago.


 JK> Anyway, if you don't have one, see if you can dig up either a
 JK> copyright 1985-ish Joy of Cooking, or this years' latest version. It's
 JK> funny, because every single time I think I've found a "new" recipe,
 JK> it's really something that was in the Joy.. :)

Everything old is new again. (G)

>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Everyone has a photographic memory.  Some don't have film.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)