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F.O.A.D.

On 12/27/13, 11:28 AM, wrote:
On Fri, 27 Dec 2013 10:33:48 -0500, Poco Loco
wrote:

On Thu, 26 Dec 2013 23:20:07 -0500, wrote:

I make spaghetti sauce about 2 gallons at a time. I have some freezer
containers that are just the right amount of sauce for a pound of
pasta so next time is real fast.

I buy the 40oz bottles of Victoria Marinara Sauce from Costco. (Told you I cheated.) Then add my
own spices, garlic, onions, etc, along with hot Italian sausage. Never made spaghetti sauce from
scratch. Too much work. Sprucing up a decent marinara sauce seems to work. Everyone likes it.

I guess I am just old school. I have been making my own red sauces for
50 years. The biggest trick is finding decent Italian sausage for
spaghetti.

The Italian immigrant lady who lived next door to us in New Haven (we
had a Greek family on the other side) made her own sauces from scratch.
Her kitchen was a marvel to behold, what with the garlics and other
spices, and sometimes cheese and stuff hanging from the ceiling. The
best part was that only one of her three sons liked traditional Italian
cooking, which meant that whenever I was over there, I got a plateful of
whatever she was making. I loved her kitchen and her cooking. I can't
imagine she ever "froze" her sauce. She was a great cook. So was my
mother, but she cooked entirely different kinds of food.

New Haven was a wonderful city for ethnic food and culture back in those
days. When I go back and we go into New Haven proper for food, it
typically is to the old pizza/Italian joints that are still there.

--
Religion: together we can find the cure.