nicenycdick
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I also agree.only in absolutely necessary self-defense, and in proportion to the danger to you
Just a swat on the tush if she uses canned tomatoes in addition to fresh ones to save time.Self Defense. War. Store Bought Pasta Sauce.
I think that about does it...
Never. Period. The end. Unless she was pointing a gun at you.
Just a swat on the tush if she uses canned tomatoes in addition to fresh ones to save time.
Hell, canned Italian Plum Tomatoes are OK as long as you are making your own sauce...just don't every serve me Ragu or I might snap.
What happens with the taste if they are not simmered until golden? Is the caramelization the thing that makes it tasty?Here you go... enjoy!
Tomato Sauce
In a large skillet on med heat 3 TBL olive oil, 1/4 cup finely chopped parsley, 1 med red onion finely chopped 3 TBL finely chopped cilantro , simmer until onions are golden...
What happens with the taste if they are not simmered until golden? Is the caramelization the thing that makes it tasty?
K, had to ask because i just let them simmer for a bit.I honestly don't know. I always cook onions until golden brown or longer to caramelize, or use them raw.
K, had to ask because i just let them simmer for a bit.
Thanks! :smile:
You must cook the onions until translucent to soften them...they don't need to be carmelized (not that is hurts, of course.) And the only time I add a potato, Nudie, is if I burn the sauce because I believe it absorbs some of the good taste as well. If you start with good fresh or canned roma tomatoes, you should have no bitterness. And I add oregano (a must!) and never use cilantro unless I'm making chili (which starts with the same recipe.) Otherwise, your recipe is the same as what I learned from my mother and have cooked for more than (gasp!) 50 years. What has always amazed me is that this same basic recipe tastes so different when my aunts or siblings make it. One of the mysteries of cooking...