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Thread: Fancy Jarred Past Sauces...
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11-10-2020, 07:13 PM #1
Fancy Jarred Past Sauces...
For years, I made my own sauces or modified basic sauces with herbs and garlic. But I’m lazy, and can afford an $8.00 jar of sauce. What are you guys n’ gal liking out there?
This stuff is amazing...
https://www.cucinaandamore.com/basilico-sauce.htmlForum Cross Pollinator, gratuitously strident
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11-10-2020, 07:39 PM #2
My mother would roll in her grave if I ever spent a dollar on jarred past sauce. FYI, your link threw up a threat warning from my antivirus.
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11-10-2020, 08:00 PM #3
Pasta sauce from a jar??
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11-10-2020, 08:10 PM #4
987654
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11-10-2020, 08:10 PM #5
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11-10-2020, 08:20 PM #6Registered User
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Entirely understandable; I was expecting some wicked subway preversions, maybe even a Trump family sex tape.
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11-10-2020, 08:22 PM #7
The only jarred “pasta” sauce I do is autumn harvest from TJs with spaghetti squash and ground turkey. Not really pasta but Winter weeknight quick meal. I buy six or so when they hit the shelves in August.... two jars left.
If I want pasta I normally make my own quick marinara with a can of crushed tomatoes or spend a long afternoon making a traditional bolognese, enough to divide and freeze.
That said - I would be interested in finding a jarred sauce that’s worth while.
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11-10-2020, 09:04 PM #8
I don't care how good the sauce is, I'm not buying anything from Jared (either of them)
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11-10-2020, 09:19 PM #9
Is throwing together some crushed tomatoes, onions, garlic, basil, oregano, thyme, and a bit of pepper flakes really that hard?
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11-10-2020, 09:23 PM #10
Yeah, did that for forty years! If I’m making pizza or something else time consuming, I’ll try some shortcuts....
Forum Cross Pollinator, gratuitously strident
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11-10-2020, 09:26 PM #11
It may be blasphemy, but I find Rao's to be really good as a base sauce. When I brown some meat and saute some onions and/or veggies, it's really good.
"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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11-10-2020, 10:23 PM #12
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11-10-2020, 10:38 PM #13
Now THAT’S what I’m talkin’ about!
Forum Cross Pollinator, gratuitously strident
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11-10-2020, 11:06 PM #14
That is one weird lookin mayo.
I still call it The Jake.
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11-10-2020, 11:08 PM #15
It’s eye-tal-eein
Forum Cross Pollinator, gratuitously strident
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11-11-2020, 12:03 AM #16
Tomatoes
Carrots
Onions
Green peppers
Mushrooms
All in the blender.
Add to pot, bring to simmer.
Add lemon juice, habanero, and brown sugar along with all other preferred herbs.
Brown and season meat in a skillet. Add to the sauce in the pot. Simmer for as long as possible.
It’s a magical texture and a roller-coaster of flavor from sour, to sweet, to spicy. And then it’s addictive because the next bite will start sour, relieving the habanero burn, only to reset the burn a moment later.
My kids won’t even eat jarred sauce. And I teach this recipe to seven year olds in my weekly cooking class.
So easy. So amazing.
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11-11-2020, 12:42 AM #17Registered User
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^^ I’ll have to try that, although I’m not so sure about the carrots and brown sugar. No garlic???
My basic recipe is crushed tomatoes, onion, garlic {lots of it}, basil, oregano, mushrooms, chopped green olives, pepper flakes, and a little bit of butter. For extra credit add some of that Alfredo sauce to make the sauce pink.
Add some browned hamburger, or maybe sausage, or clams, whatever (or all of the above}.
And use some decent pasta. Don’t waste this stuff on gluten free, or fake pasta, or spaghetti squash. Live a little.
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11-11-2020, 04:48 AM #18
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11-11-2020, 05:37 AM #19
Sorry— forgot to type garlic.
Add carrots for texture and volume. They are very little flavor. And mushrooms.
And trust me on the brown sugar. Lots of it. Lots. More than you think.
Sour + sweet + spicy is the shidazzle.
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11-11-2020, 05:44 AM #20
I mean I guess it’s like skiing on artificial snow early season, you do it if you have to, but it’s best to be avoided and should not really be sought out.
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11-11-2020, 07:03 AM #21
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11-11-2020, 04:46 PM #22
I find currents to be a little on the sweet side myself.
I have been in this State for 30 years and I am willing to admit that I am part of the problem.
"Happiest years of my life were earning < $8.00 and hour, collecting unemployment every spring and fall, no car, no debt and no responsibilities. 1984-1990 Park City UT"
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11-11-2020, 05:02 PM #23
Joke on a joke. Well played
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11-11-2020, 09:41 PM #24
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11-11-2020, 09:51 PM #25Registered User
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2 jars of Pataks Tika masala sauce, a family pack of chicken thighs, an onion, garlic cloves, potato, what ever vegies are getting past due makes half a doz 2 cup servings of curry for the freezer
serve over a cup of rice with a piece of nan bread, perfect for them nights you come home from the bar slightly messed up and don't wana cookLee Lau - xxx-er is the laziest Asian canuck I know
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