What is your favorite (store bought) pasta sauce?

Cym Jim wrote:

Rocinante wrote:You know the thing the English are known for? Their cuisine.

Indeed. The Brits have ruled the world in contemporary food for at least the last 10-15 years. Ever noticed that all decent chefs on your TV at English? Odd huh. There were some dark times in the 70s and 80s I will concede, and the odd Yank still complains of struggles to find decent pizza in the touristy areas of London, but let's contemporize. If you're looking for those leading the movement of fresh local food, cooked properly, prepared creatively, then get your sorry jar-sauce eating ass across the pond .

Just because their accent sounds like they are spitting all over themselves like a slob it doesn't make them English. Way to make assumptions bro.

oral hygiene and ears that stick out?

Cym Jim wrote:

Rocinante wrote:You know the thing the English are known for? Their cuisine.

Indeed. The Brits have ruled the world in contemporary food for at least the last 10-15 years. Ever noticed that all decent chefs on your TV at English? Odd huh. There were some dark times in the 70s and 80s I will concede, and the odd Yank still complains of struggles to find decent pizza in the touristy areas of London, but let's contemporize. If you're looking for those leading the movement of fresh local food, cooked properly, prepared creatively, then get your sorry jar-sauce eating ass across the pond .

Mario, Tom, Giada, and Bobby might disagree with you, and my favorite Englishman was Graham Kerr. Not for his cooking, mind you, but because he got soused on camera and was a happy drunk.

British food is terrible

tGreenWay wrote:

Cym Jim wrote:

Indeed. The Brits have ruled the world in contemporary food for at least the last 10-15 years. Ever noticed that all decent chefs on your TV at English? Odd huh. There were some dark times in the 70s and 80s I will concede, and the odd Yank still complains of struggles to find decent pizza in the touristy areas of London, but let's contemporize. If you're looking for those leading the movement of fresh local food, cooked properly, prepared creatively, then get your sorry jar-sauce eating ass across the pond .

Mario, Tom, Giada, and Bobby might disagree with you, and my favorite Englishman was Graham Kerr. Not for his cooking, mind you, but because he got soused on camera and was a happy drunk.

I'm an Alton kind of guy... I'm sure his food, etc. is tasty, but I enjoy his presentation and knowledge about what he's preparing, how he's preparing it and why he's preparing it in that way.

CORNER BLITZ wrote:British food is terrible

And brown.

Robert J Sakimano wrote:

tGreenWay wrote:

Mario, Tom, Giada, and Bobby might disagree with you, and my favorite Englishman was Graham Kerr. Not for his cooking, mind you, but because he got soused on camera and was a happy drunk.

I'm an Alton kind of guy... I'm sure his food, etc. is tasty, but I enjoy his presentation and knowledge about what he's preparing, how he's preparing it and why he's preparing it in that way.

Does he still cook though? I've noticed that all the food network chefs are basically doing game shows now.

Robert J Sakimano wrote:

tGreenWay wrote:

Mario, Tom, Giada, and Bobby might disagree with you, and my favorite Englishman was Graham Kerr. Not for his cooking, mind you, but because he got soused on camera and was a happy drunk.

I'm an Alton kind of guy... I'm sure his food, etc. is tasty, but I enjoy his presentation and knowledge about what he's preparing, how he's preparing it and why he's preparing it in that way.

Me too. His cutaways are a little too hokey footer my tastes, but overall he does a great job explaining scientific concepts as they relate to food. His episode on smoking meats was outstanding

Robert J Sakimano wrote:

tGreenWay wrote:

Mario, Tom, Giada, and Bobby might disagree with you, and my favorite Englishman was Graham Kerr. Not for his cooking, mind you, but because he got soused on camera and was a happy drunk.

I'm an Alton kind of guy... I'm sure his food, etc. is tasty, but I enjoy his presentation and knowledge about what he's preparing, how he's preparing it and why he's preparing it in that way.

I find Alton's food interesting, but his smugness distasteful. His personality needs a little more salt and a few more hours cooking slowly at a low temp to soften it up.

tGreenWay wrote:

Robert J Sakimano wrote:I'm an Alton kind of guy... I'm sure his food, etc. is tasty, but I enjoy his presentation and knowledge about what he's preparing, how he's preparing it and why he's preparing it in that way.

I find Alton's food interesting, but his smugness distasteful. His personality needs a little more salt and a few more hours cooking slowly at a low temp to soften it up.

That'll really allow for some of the sinewy, stringy connective tissue and cartilage to break down, which really makes for some great eating by the way

- Zimmern

Hey, all you "make it yourself" sauce snobs, how 'bout posting your recipes?

Brock Middlebrook wrote:Hey, all you "make it yourself" sauce snobs, how 'bout posting your recipes?

Mine has no recipe, per se. Just an ingredient list:

olive oil
white onions
fresh garlic
dried oregano
dried basil
red chili flakes
crushed tomatoes
sea salt
tomato paste, only if it looks like it needs tightening-up

I'm a fan of Velveeta.

Tim Wakefield wrote:I'm a fan of Velveeta.

No Rotel?

The Pantry wrote:

Tim Wakefield wrote:I'm a fan of Velveeta.

No Rotel?

Too soupy for me

The Pantry wrote:

Brock Middlebrook wrote:Hey, all you "make it yourself" sauce snobs, how 'bout posting your recipes?

Mine has no recipe, per se.  Just an ingredient list:

tomato paste, only if it looks like it needs tightening-up

Does this work on pussy too?

LooseGoose wrote:

The Pantry wrote:
Mine has no recipe, per se.  Just an ingredient list:

tomato paste, only if it looks like it needs tightening-up

Does this work on pussy too?

Never needed to try that. You should ask AMwood

The Pantry wrote:

Brock Middlebrook wrote:Hey, all you "make it yourself" sauce snobs, how 'bout posting your recipes?

Mine has no recipe, per se. Just an ingredient list:

olive oil
white onions
fresh garlic
dried oregano
dried basil
red chili flakes
crushed tomatoes
sea salt
tomato paste, only if it looks like it needs tightening-up

https://youtu.be/Wro3bqi4Eb8

The Pantry wrote:

Brock Middlebrook wrote:Hey, all you "make it yourself" sauce snobs, how 'bout posting your recipes?

Mine has no recipe, per se. Just an ingredient list:

olive oil
white onions
fresh garlic
dried oregano
dried basil
red chili flakes
crushed tomatoes
sea salt
tomato paste, only if it looks like it needs tightening-up

fresh basil all the way. Ditch the dried stuff.

By-Tor wrote:

The Pantry wrote:Mine has no recipe, per se. Just an ingredient list:

olive oil
white onions
fresh garlic
dried oregano
dried basil
red chili flakes
crushed tomatoes
sea salt
tomato paste, only if it looks like it needs tightening-up

fresh basil all the way. Ditch the dried stuff.

Dried works fine in sauce that simmers for 1½-2 hours

The Pantry wrote:

By-Tor wrote: fresh basil all the way. Ditch the dried stuff.

Dried works fine in sauce that simmers for 1½-2 hours

By-Tor wrote:

The Pantry wrote:Mine has no recipe, per se. Just an ingredient list:

olive oil
white onions
fresh garlic
dried oregano
dried basil
red chili flakes
crushed tomatoes
sea salt
tomato paste, only if it looks like it needs tightening-up

fresh basil all the way. Ditch the dried stuff.

Yeah he sounds poor...dried basil? Makes me want to vomit thinking about choosing dried basil over fresh and destroying the sauce. Might as well not even use sauce on your pasta if you're going to disrespect it like that.

By-Tor wrote:

The Pantry wrote:Mine has no recipe, per se. Just an ingredient list:

olive oil
white onions
fresh garlic
dried oregano
dried basil
red chili flakes
crushed tomatoes
sea salt
tomato paste, only if it looks like it needs tightening-up

fresh basil all the way. Ditch the dried stuff.

This. And tear up some fresh basil right before serving. That's when the flavor of the oils is at its best.

CORNER BLITZ wrote:

By-Tor wrote:fresh basil all the way. Ditch the dried stuff.

Yeah he sounds poor...dried basil? Makes me want to vomit thinking about choosing dried basil over fresh and destroying the sauce. Might as well not even use sauce on your pasta if you're going to disrespect it like that.

You guys are cooking maroons. Fresh basil is for pesto, not cooked sauces.

Even that bastion of fine Italian cuisine Olive Garden doesn't use fresh basil in red sauce

Olive Garden red sauce

The Pantry wrote:

CORNER BLITZ wrote:

Yeah he sounds poor...dried basil? Makes me want to vomit thinking about choosing dried basil over fresh and destroying the sauce. Might as well not even use sauce on your pasta if you're going to disrespect it like that.

You guys are cooking maroons. Fresh basil is for pesto, not cooked sauces.

Even that bastion of fine Italian cuisine Olive Garden doesn't use fresh basil in red sauce

Olive Garden red sauce

Citing an Olive Garden recipe is not bolstering your argument.

tGreenWay wrote:

The Pantry wrote:You guys are cooking maroons. Fresh basil is for pesto, not cooked sauces.

Even that bastion of fine Italian cuisine Olive Garden doesn't use fresh basil in red sauce

Olive Garden red sauce

Citing an Olive Garden recipe is not bolstering your argument.

But, it's CB's favorite Italian place

I have made a ruling based on the evidence presented.

Poster The Pantry is the winner.

Dried Basil it is.

The Pantry wrote:

tGreenWay wrote:

Citing an Olive Garden recipe is not bolstering your argument.

But, it's CB's favorite Italian place

And he probably pronounces it, "Eye-talyon."

So are the crushed tomatoes out of a can? Or fresh?

Triple Sparty wrote:So are the crushed tomatoes out of a can? Or fresh?

Blanching tomatoes to peel is a pain in the ass. Canned work fine, and they don't need to be San Marzano.

I still don't have an answer to my original question. BTW, since my post, I bought a jar of Fricano's sauce at D&W. I'm sure I've eaten there at some point in my life, but that shit tasted like the Ragu my wife buys.

Rao's was always alright to me. But yeah, making it yourself after toying with it is always going to taste the best.

Paul Newman or Classico. Again, I add a bunch of my own stuff, including sugar, to increase flavor.

OK, Rao seems to place high on every search I conduct. I saw it in the store, but I went w/Fricano's instead since it is local. I'll pay more for the out-of-state mass produced shit next time. Then, when it tastes the same, I'll probably go back to Ragu.

Thank you friends.

For those of you that make your own, a recipe would be appreciated.

Triple Sparty wrote:Paul Newman or Classico. Again, I add a bunch of my own stuff, including sugar, to increase flavor.

Both brands are made with sugar, and you need to add more?

Kind of a shame most people don't know how good sauce can be without it.

Rodeo Burger wrote:For those of you that make your own, a recipe would be appreciated.

I tried earlier

Tragic really.

Triple Sparty wrote:Tragic really.

I know, my perfectly done al dente spaghetti is now cold, no sauce to keep it warm So sad

Rodeo Burger wrote:For those of you that make your own, a recipe would be appreciated.

Using my ingredient list it goes like this:

Sweat coarse chopped onions in olive oil over low heat until translucent with all spices except the sea salt. Add coarse diced garlic for 5-10 more minutes, then add the tomatoes. Bring to boil, reduce to simmer and add a little sea salt. Simmer covered 30-45 minutes and taste. Add more of the ingredients to taste and continue simmering covered, tasting occasionally. If adding more onion or garlic, sweat them first.

I hit the batch with a stick blender at the very end to smooth it all out.