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.

On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

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.

I am so glad to see you've changed your attitude with regard to postings about food.

Hope you're having a great day!

On 12/27/2013 11:47 AM, F.O.A.D. wrote:
She was a great cook. So was my mother, but she cooked entirely
different kinds of food.
What kinds of foods did your mommy cook?

--
Americans deserve better.

On 12/27/13, 2:42 PM, wrote:
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

I can't
imagine she ever "froze" her sauce.

I have not noticed any degradation but it usually does not stay there
that long. I like spaghetti, it is my comfort food,



I like Angel Hair spaghetti, and when the stores have it, the
spinach-based spaghetti.

Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some
things she cooked, but I was in her kitchen a lot, and I never saw her
take anything our of the freezer except an ice cube tray.




--
Religion: together we can find the cure.

"F.O.A.D." wrote:
On 12/27/13, 2:42 PM, wrote:
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

I can't
imagine she ever "froze" her sauce.

I have not noticed any degradation but it usually does not stay there
that long. I like spaghetti, it is my comfort food,



I like Angel Hair spaghetti, and when the stores have it, the spinach-based spaghetti.

Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some
things she cooked, but I was in her kitchen a lot, and I never saw her
take anything our of the freezer except an ice cube tray.





When we were kids, there was too small a freezer in most kitchens to freeze
any large amount of stuff. We were just discussing this last week. There
were cold storage lockers. You could rent one and store your half side of
beef etc. my mom was Midwestern and we had lots of chuck roast and baked
potatoes. Lived in a rooming house in Dayton, OH for a few months.
Italian mother from the old country. She would invite us for Sunday dinner
at times. He son, could get the spoon and fork working together and finish
the whole plate of paste while I am still on the first quarter, trying
to,deal with the long strings. Her son hunted squirrels and she would do a
cachatore with them that was superb.

On Fri, 27 Dec 2013 23:03:09 -0600, Califbill wrote:

"F.O.A.D." wrote:
On 12/27/13, 2:42 PM, wrote:
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

I can't
imagine she ever "froze" her sauce.

I have not noticed any degradation but it usually does not stay there
that long. I like spaghetti, it is my comfort food,



I like Angel Hair spaghetti, and when the stores have it, the spinach-based spaghetti.

Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some
things she cooked, but I was in her kitchen a lot, and I never saw her
take anything our of the freezer except an ice cube tray.





When we were kids, there was too small a freezer in most kitchens to freeze
any large amount of stuff. We were just discussing this last week. There
were cold storage lockers. You could rent one and store your half side of
beef etc. my mom was Midwestern and we had lots of chuck roast and baked
potatoes. Lived in a rooming house in Dayton, OH for a few months.
Italian mother from the old country. She would invite us for Sunday dinner
at times. He son, could get the spoon and fork working together and finish
the whole plate of paste while I am still on the first quarter, trying
to,deal with the long strings. Her son hunted squirrels and she would do a
cachatore with them that was superb.

That sounds like a good way to do squirrel. Normally they're damn tough, especially an old boar.
Young females are pretty tender and fry up well.

Hope you're having a great day!

On 12/27/13, 3:49 PM, wrote:
On Fri, 27 Dec 2013 14:49:55 -0500, "F.O.A.D." wrote:

On 12/27/13, 2:42 PM, wrote:
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

I can't
imagine she ever "froze" her sauce.

I have not noticed any degradation but it usually does not stay there
that long. I like spaghetti, it is my comfort food,



I like Angel Hair spaghetti, and when the stores have it, the
spinach-based spaghetti.

Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some
things she cooked, but I was in her kitchen a lot, and I never saw her
take anything our of the freezer except an ice cube tray.

I am a notch up when am using red sauce, vermicelli but I like angel
hair tossed with butter, olive oil, garlic and thyme.
(stolen from Bahama Breeze)

I freeze this stuff because it is so time intensive to make. I also
keep some kinds of soup and chili in the freezer.

My recent favorite is a knock off of the Carabbas sausage lentil soup.
My wife likes my minestrone.


Oh, I'm far from a purist in the kitchen. I freeze some meals to be
eaten later. I do what you do with angel hair sometimes, but I often
will add in a can of clams.

--
Religion: together we can find the cure.

On 12/27/13, 3:54 PM, F.O.A.D. wrote:
On 12/27/13, 3:49 PM, wrote:
On Fri, 27 Dec 2013 14:49:55 -0500, "F.O.A.D." wrote:

On 12/27/13, 2:42 PM, wrote:
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

I can't
imagine she ever "froze" her sauce.

I have not noticed any degradation but it usually does not stay there
that long. I like spaghetti, it is my comfort food,



I like Angel Hair spaghetti, and when the stores have it, the
spinach-based spaghetti.

Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some
things she cooked, but I was in her kitchen a lot, and I never saw her
take anything our of the freezer except an ice cube tray.

I am a notch up when am using red sauce, vermicelli but I like angel
hair tossed with butter, olive oil, garlic and thyme.
(stolen from Bahama Breeze)

I freeze this stuff because it is so time intensive to make. I also
keep some kinds of soup and chili in the freezer.

My recent favorite is a knock off of the Carabbas sausage lentil soup.
My wife likes my minestrone.


Oh, I'm far from a purist in the kitchen. I freeze some meals to be
eaten later. I do what you do with angel hair sometimes, but I often
will add in a can of clams.


Oh, I also paid some attention when my mother was in the kitchen
cooking. She was a native Bostonian, but her parents were not...they
came here from Europe. Her mother was a fabulous cook. My mom learned
from her mom, and I retained memories of how to cook some of what my mom
cooked, and that includes a number of Polish, Russian, German, and
undifferentiated Slavic recipes. I'll make oladi a couple of times a
year, when fresh berries are plentiful.





--
Religion: together we can find the cure.