Re: Best Commercial Spaghetti Sauces
Larry
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
> Somebody here mentioned these about a decade ago and I've been
> buying them over most any other jarred sauces for 7.5 years. They
> don't taste tinny at all now that they line the cans with .. oh I
> probably don't want to know. And they're not sweet like the Ragu
> and (even worse) Prego that are meant for children.
>
> The only exception to canned vs. jars that I've found are the
> Mezetta's Napa Valley Bistro line of sauces, but they're not
> cheap. I have a stash of $2/off coupons that don't expire which
> makes them much more affordable.
>
> I rarely eat actual spaghetti, preferring to use the sauces on
> ravioli, stuffed shells, in sausage peppers and onions, dips,
> etc... The only thin spaghetti I do eat is aglio olio with red
> pepper and shrimp.
>
> I just thought I'd renew this dated culinary recommendation. I
> know some of you will want to reply that you only make your own
> spaghetti sauce, starting with canned tomato sauce no doubt. But
> you can doctor these up, too.
>
> Try em. You'll like em. That is, unless you actually *like* that
> Ragu and Prego goop.
>
> -sw
>
Marinara sauces? Bertolli ain't bad.
John Kuthe
I just buy Ragu and doctor it up with my own ground beef, diced roma
tomato and mushrooms and spices. Just had some as a matter of fact!
Mmmmm!
John Kuthe...
notbob
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
As little as $.50 when on sale.
I bought Golden Grain Marinara Sauce in a can for decades. Was my
favorite. Still great, but now only see it in jars. I suspect they
changed to get equal snob status with Ragu, etc.
nb
Cheryl
news:11g31ak9...@sqwertz.com...
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
> buying them over most any other jarred sauces for 7.5 years. They
> don't taste tinny at all now that they line the cans with .. oh I
> probably don't want to know. And they're not sweet like the Ragu
> and (even worse) Prego that are meant for children.
>
I do usually doctor up Prego but I'll try the Del Monte or Hunts next time.
notbob
> I never knew there was a 190 proof drink called 'Golden Grain'.
> How could I possibly miss that?
LOL....
Apparently, Golden Grain Marinara Sauce, be it in a can or a jar, has
joined an insanely long list of products that are no longer available.
I find this strange, as GGMS has been around since the 60s and
preceeded ....nay, pioneered!.... the whole concept/genre of pre-fab
spaghetti sauces. I still considered it one of the best, being a
killer sauce way back when early Ragu still tasted like tomato soaked
rags. So sad.
Here's a shocking list of dead products:
http://slickdeals.net/forums/showthread.php?t=902763&page=3
(scroll down)
nb
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
I totally agree for the most part, and they are very storable. :-)
Granted, I do tend to spice them up a bit but they are decent on their
own.
The only ones I like better and Buitoni brand in the Deli case that
never need any help... but they are at least 3 times the price too.
More expensive than a few sprinklings of spices it takes to doctor the
canned stuff.
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
Omelet
notbob <not...@nothome.com> wrote:
Our local generic store brand marinara is really good too and well
priced.
dejablues
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:11g31ak9...@sqwertz.com...
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
> buying them over most any other jarred sauces for 7.5 years. They
> don't taste tinny at all now that they line the cans with .. oh I
> probably don't want to know. And they're not sweet like the Ragu
> and (even worse) Prego that are meant for children.
>
> Mezetta's Napa Valley Bistro line of sauces, but they're not
> cheap. I have a stash of $2/off coupons that don't expire which
> makes them much more affordable.
>
> I rarely eat actual spaghetti, preferring to use the sauces on
> ravioli, stuffed shells, in sausage peppers and onions, dips,
> etc... The only thin spaghetti I do eat is aglio olio with red
> pepper and shrimp.
>
> I just thought I'd renew this dated culinary recommendation. I
> know some of you will want to reply that you only make your own
> spaghetti sauce, starting with canned tomato sauce no doubt. But
> you can doctor these up, too.
>
> Try em. You'll like em. That is, unless you actually *like* that
> Ragu and Prego goop.
>
Hunts is pretty tasty and a very good value. Another pretty good , for the
price, jarred spaghetti sauce is Reggano, the Aldi brand.
Lew Hodgett
Compared to mine which starts with a 28 OZ can of diced tomatoes,
NONE.
Lew
Omelet
"Lew Hodgett" <sails...@verizon.net> wrote:
I use more tomato paste.
Less salt.
Blanching and peeling fresh tomatoes is too easy.
Giusi
"notbob" <not...@nothome.com> ha scritto nel messaggio
news:DjdVn.1989$3%3.1...@newsfe23.iad...
Are you kidding? Snob appeal for Ragu?
djs...@aol.com
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
> buying them over most any other jarred sauces for 7.5 years. They
> don't taste tinny at all now that they line the cans with .. oh I
> probably don't want to know. And they're not sweet like the Ragu
> and (even worse) Prego that are meant for children.
>
> The only exception to canned vs. jars that I've found are the
> Mezetta's Napa Valley Bistro line of sauces, but they're not
> cheap. I have a stash of $2/off coupons that don't expire which
> makes them much more affordable.
>
> I rarely eat actual spaghetti, preferring to use the sauces on
> ravioli, stuffed shells, in sausage peppers and onions, dips,
> etc... The only thin spaghetti I do eat is aglio olio with red
> pepper and shrimp.
>
> I just thought I'd renew this dated culinary recommendation. I
> know some of you will want to reply that you only make your own
> spaghetti sauce, starting with canned tomato sauce no doubt. But
> you can doctor these up, too.
>
> Try em. You'll like em. That is, unless you actually *like* that
> Ragu and Prego goop.
>
I like the Prego brand. I say the more sugar the better.
Wayne Boatwright
>
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
I prefer Ragu "traditional", but it only serves as a base for my sauce.
I always add herbs and spices, onion, garlic, ground beef, Italian
sausage, and thin it down bit with red wine. I've never considered
Ragu as particularly "sweet".
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
George
Absolutely and it eliminates storing a single tasker since it is a great
industrial sauce *and* a dessert topping.
Food Snob®
> "notbob" <not...@nothome.com> ha scritto nel messaggionews:DjdVn.1989$3%3.1...@newsfe23.iad...
That's what I thought when I saw that, though I think that the Ragu
Robusto varieties are worth paying slightly more for that Del Monte
and Hunts. I don't use them if I'm making meatballs, but for a really
quick dinner, some browned ground beef, a jar of Ragu and some
capellini is a 15 minute operation. The previously mentioned Prego is
so sweet that it tastes like tomato syrup. There's nothing
particularly wrong with Del Monte and Hunts though.
--Bryan
brooklyn1
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
Those are crap. And price has nothing to do with it, ALL
jarred/canned pasta sauces are crap.
What's so difficult about seasoning a can of whole/crushed tomatoes???
ChattyCathy
If I don't have fresh tomatoes at hand I often do that too. Not familiar
with the brands mentioned here, but I bought a jar of (local) pasta sauce
- once. It tasted OK, but it wasn't great either, so I "doctored" it up
myself. Not worth the added expense, IMO. I like crushed garlic and lotsa
basil in mine - and I usually add a tsp of sugar - but YMMV.
--
Cheers
Chatty Cathy
ChattyCathy
If I don't have fresh tomatoes at hand I often do that too. Not familiar
brooklyn1
Before I'd use jarred pasta sauce I'd choose a can of condensed soup
and add just half the water... lookit all the flavors to choose
from... mix n' match. New England clam chowder with medium shells!
Pete C.
Sqwertz wrote:
>
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
> buying them over most any other jarred sauces for 7.5 years. They
> don't taste tinny at all now that they line the cans with .. oh I
> probably don't want to know. And they're not sweet like the Ragu
> and (even worse) Prego that are meant for children.
>
> The only exception to canned vs. jars that I've found are the
> Mezetta's Napa Valley Bistro line of sauces, but they're not
> cheap. I have a stash of $2/off coupons that don't expire which
> makes them much more affordable.
>
> I rarely eat actual spaghetti, preferring to use the sauces on
> ravioli, stuffed shells, in sausage peppers and onions, dips,
> etc... The only thin spaghetti I do eat is aglio olio with red
> pepper and shrimp.
>
> I just thought I'd renew this dated culinary recommendation. I
> know some of you will want to reply that you only make your own
> spaghetti sauce, starting with canned tomato sauce no doubt. But
> you can doctor these up, too.
>
> Try em. You'll like em. That is, unless you actually *like* that
> Ragu and Prego goop.
>
> -sw
I'll have to try them at some point. Personally I've found the Classico
line of jar sauces to be quite good. They aren't sweet or soupy, and the
ingredient list shows them to be very "normal" pretty much like you
would cook a sauce at home, with no funky stuff. The only chemical
concession is the harmless calcium chloride which helps the tomatoes
maintain texture. They are slightly more expensive than the cans you
mention, but not much more if you get them in the three pack at Sam's or
Costco. The glass jars do have the advantage of being inert and liner
free for those paranoid about such things (yes the lids are coated, but
product contact is minimal).
Pennyaline
> There's nothing
> particularly wrong with Del Monte and Hunts though.
Except the sodium content, which is astronomical.
Pennyaline
> I prefer Ragu "traditional", but it only serves as a base for my sauce.
> I always add herbs and spices, onion, garlic, ground beef, Italian
> sausage, and thin it down bit with red wine. I've never considered
> Ragu as particularly "sweet".
I've found that the Ragu Traditional style can't take much more thinning
down. However, if I do have to thin it out a bit, I opt for white wine
or beef broth -- less bossy than red wine which can easily overwhelm the
stuff.
Compared to the Prego styles, Ragu is not sweet at all.
James Silverton
>> They come in cans, not jars. Del Monte and Hunts, to be
>> specific, and they only cost $.99 - $1.32 for a 24oz (26?)
>> can.
> I think Cook's Illustrated came to the Hunt's conclusion
> several years ago. I try to keep a couple cans at hand in
> case I need to stretch my homemade stuff. It's hard to beat
> the price, that's for sure.
I rather like Trader Joe's various varieties if I can't raise the very
small amount of energy to make Marinara sauce. The only problem is that
I often cook for myself and bottled sauces tend to develop mold even in
the fridge. I have found that a jar of sauce can be frozen and (gently)
softened in the microwave, so that I can remove enough to heat up.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
notbob
> I'll have to try them at some point. Personally I've found the Classico
> line of jar sauces to be quite good.
Agreed. I never used jarred sauces till someone served me a dish of
brats in a tomato sauce. They were great with the beer my buddy was
serving up. I knew my friend's wife was a professional cook, so I
asker her for the recipe. She said it was packaged brats in Classico
sauce. 8|
nb
George Shirley
I don't eat canned or jarred sauces myself but I do like the Classico 28
ounce jars, they are real Atlas Mason jars and take the proper lid and
ring and are about the right size for home made pickles. My descendants
eat the stuff and save me the jars, got a couple of cases of them in the
closet. Saves me having to buy quart Mason jars.
ImStillMags
Holy crap, is there anything left on the shelves?.....of course there
is, but looking at that list one would think the whole world went out
of business!!
Jinx Minx
"James Silverton" <not.jim....@verizon.net> wrote in message
news:i0518l$og8$1...@news.eternal-september.org...
Whenever I make a batch of sauce, I always freeze it in individual 1-2
serving ziploc bags. Takes just as little time to re-heat great homemade
sauce as it does to heat the canned/jarred kind, and solves the excess gone
to waste problem. I think switching to freezing sauce has been my single
most effective kitchen saver in terms of time, prep, cupboard space and
always having something good on hand for days with chaotic schedules or
impromptu guests.
Jinx
sf
> Classico sauce.
Classico is in a league of it's own. I use the basil and sun dried
tomato pesto's for pizza toppings.
--
Forget the health food. I need all the preservatives I can get.
sf
<gsh...@bellsouth.net> wrote:
> I don't eat canned or jarred sauces myself but I do like the Classico 28
> ounce jars, they are real Atlas Mason jars and take the proper lid and
> ring and are about the right size for home made pickles. My descendants
> eat the stuff and save me the jars, got a couple of cases of them in the
> closet. Saves me having to buy quart Mason jars.
I love the mason jar idea too. Must buy some Classico tomato sauce
soon.
Dimitri
news:11g31ak9...@sqwertz.com...
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>
> buying them over most any other jarred sauces for 7.5 years. They
> don't taste tinny at all now that they line the cans with .. oh I
> probably don't want to know. And they're not sweet like the Ragu
> and (even worse) Prego that are meant for children.
>
> The only exception to canned vs. jars that I've found are the
> Mezetta's Napa Valley Bistro line of sauces, but they're not
> cheap. I have a stash of $2/off coupons that don't expire which
> makes them much more affordable.
>
> I rarely eat actual spaghetti, preferring to use the sauces on
> ravioli, stuffed shells, in sausage peppers and onions, dips,
> etc... The only thin spaghetti I do eat is aglio olio with red
> pepper and shrimp.
>
> I just thought I'd renew this dated culinary recommendation. I
> know some of you will want to reply that you only make your own
> spaghetti sauce, starting with canned tomato sauce no doubt. But
> you can doctor these up, too.
>
> Try em. You'll like em. That is, unless you actually *like* that
> Ragu and Prego goop.
>
> -sw
Trader Joe's
or
If you can find it Patsy's from NYC restaurant.
Dimitri
sf
wrote:
> I think switching to freezing sauce has been my single
> most effective kitchen saver in terms of time, prep, cupboard space and
> always having something good on hand for days with chaotic schedules or
> impromptu guests.
Do you have a stand alone freezer or just the one that came with your
refrigerator.
Becca
> I think Cook's Illustrated came to the Hunt's conclusion several years
> ago. I try to keep a couple cans at hand in case I need to stretch my
> homemade stuff. It's hard to beat the price, that's for sure.
>
When Consumer Reports tested jarred sauces, Preggo was their top pic,
but their "value" choice was Hunt's.
Becca
Jinx Minx
"sf" <s...@geemail.com> wrote in message
news:v97c26pmh6eonabpd...@4ax.com...
> On Sat, 26 Jun 2010 10:03:01 -0500, "Jinx Minx" <jinx...@yahoo.com>
> wrote:
>
>> I think switching to freezing sauce has been my single
>> most effective kitchen saver in terms of time, prep, cupboard space and
>> always having something good on hand for days with chaotic schedules or
>> impromptu guests.
>
> Do you have a stand alone freezer or just the one that came with your
> refrigerator.
>
Just the one in the refrigerator, but I've cotemplated buying a smaller
standalone. I've really switched how I do things over the past few years,
though, so I'm not sure an additional freezer is essential at this point.
J.
Wayne Boatwright
I can't exactly tell you how much I thin it, but it isn't much. I
probably wouldn't thin it at all if I weren't putting as much meat
and sausage (or sometimes meaballs) in as I do. Having said that, I
use the jar to "measure" the wine (or sometimes broth), and pour into
the jar until it just barely reaches the top of the bulge at the
bottom of the jar. We rarely have white wine here, so I've never
tried that.
sf
wrote:
>
> "sf" <s...@geemail.com> wrote in message
> news:v97c26pmh6eonabpd...@4ax.com...
> > On Sat, 26 Jun 2010 10:03:01 -0500, "Jinx Minx" <jinx...@yahoo.com>
> > wrote:
> >
> >> I think switching to freezing sauce has been my single
> >> most effective kitchen saver in terms of time, prep, cupboard space and
> >> always having something good on hand for days with chaotic schedules or
> >> impromptu guests.
> >
> > Do you have a stand alone freezer or just the one that came with your
> > refrigerator.
> >
>
>
> Just the one in the refrigerator, but I've cotemplated buying a smaller
> standalone. I've really switched how I do things over the past few years,
> though, so I'm not sure an additional freezer is essential at this point.
>
I didn't replace my stand alone freezer when it died of old age. The
refrigerator freezer only concept keeps me from over buying, but it
also keeps me from making the large quantities of stock that I used to
make. I make tomato sauce on an as needed basis and not in mass
quantities, but I sure miss all the stock I used to have. It was
really nice to be able to just thaw out a quart to make a rich soup on
the spur of the moment. I've let strawberry season pretty much run
it's course and haven't made any freezer jam either. :(
cshenk
> They come in cans, not jars. Del Monte and Hunts, to be specific,
> and they only cost $.99 - $1.32 for a 24oz (26?) can.
I'm generally with Classico or Bertoli but there's another one (I'm out now
and forgot the name) from BJ's that I get when I see it. Less known name
brand but good taste and lower sodium.
I've got a big pot of tomato sauce right now. 'Semi-home made' (grin) with
red gold tomatoes (some whole, some crushed, some sauced) as the base.
Added your normal suspects in spices.
The only objection I have to the DelMonte and Hunts, is they are very high
on the sodium scale.
Jinx Minx
Same here. I used to stock up on meat when it was on sale, only to end up
throwing half of it out because it'd get too old or freezerburnt before I'd
use it up. I really wasn't a good meal pre-planner, so I'd find that I'd
end up going to buy fresh meat at the last minute instead of thawing out
something I had frozen. I also cut back/stopped buying pre-packaged frozen
things mostly because I was always disappointed in them. It just wasn't
worth it to devote any more space (or money) to them. So now I have a ton
more space to devote to freezing things I actually will use often, like
spaghetti sauce. My stocks I still make fresh. Honestly I've never really
given much thought of making them to freeze for later, but I might have to
try that soon. In fact, making chicken stock is on the agenda for this
afternoon for my mom's chicken noodle soup I haven't made in awhile
(assuming I'll be able to find the right noodles at the store). It's
generally a winter thing, but with all the storms we've had lately and more
predicted for this evening, I'm in the mood for it.
Jinx
J. Clarke
> Melba's wrote on Sat, 26 Jun 2010 08:16:20 -0500:
>
>>> They come in cans, not jars. Del Monte and Hunts, to be
>>> specific, and they only cost $.99 - $1.32 for a 24oz (26?)
>>> can.
>
>> I think Cook's Illustrated came to the Hunt's conclusion
>> several years ago. I try to keep a couple cans at hand in
>> case I need to stretch my homemade stuff. It's hard to beat
>> the price, that's for sure.
>
> I rather like Trader Joe's various varieties if I can't raise the very
> small amount of energy to make Marinara sauce. The only problem is that
> I often cook for myself and bottled sauces tend to develop mold even in
> the fridge. I have found that a jar of sauce can be frozen and (gently)
> softened in the microwave, so that I can remove enough to heat up.
Have you tried freezing it in an ice cube tray then dumping out and
bagging the cubes? Can give you easier portion control.
Christine Dabney
<not.jim....@verizon.net> wrote:
>I rather like Trader Joe's various varieties if I can't raise the very
>small amount of energy to make Marinara sauce.
I think the make a decent marinara sauce, for when you are in a pinch.
I usually like to keep one on hand for those times.
Christine
http://nightstirrings.blogspot.com
Christine Dabney
<barbsc...@earthlink.net> wrote:
>In article <i0518l$og8$1...@news.eternal-september.org>,
> "James Silverton" <not.jim....@verizon.net> wrote:
>> the fridge. I have found that a jar of sauce can be frozen and (gently)
>> softened in the microwave, so that I can remove enough to heat up.
>
>Can you pour it into a freezer-weight Ziploc-type bag? Frozen flat, it
>might fit your space better. OTOH, if it's only in there for a week or
>three, maybe that doesn't matter.
I would think that would work well.
For those that complain that they don't have freezer space for stock,
it is really easy to reduce it down and freeze it in muffin cups, or
in ice cube trays. Doesn't take up much room at all...and you can
have fresh stock on tap...
Christine
http://nightstirrings.blogspot.com
sf
wrote:
> In fact, making chicken stock is on the agenda for this
> afternoon for my mom's chicken noodle soup I haven't made in awhile
> (assuming I'll be able to find the right noodles at the store). It's
> generally a winter thing, but with all the storms we've had lately and more
> predicted for this evening, I'm in the mood for it.
I can sympathize, we've had unusually cool weather for this time of
year so I've been making Fall/Winter dishes too.
Pete C.
Ice cube trays are a bit small for freezing something like spaghetti
sauce. The semi-disposable plastic containers are available in sizes in
the 1-2 cup range and are probably a better choice.
James Silverton
> On 6/26/2010 10:01 AM, James Silverton wrote:
>> Melba's wrote on Sat, 26 Jun 2010 08:16:20 -0500:
>>
>>>> They come in cans, not jars. Del Monte and Hunts, to be
>>>> specific, and they only cost $.99 - $1.32 for a 24oz (26?)
>>>> can.
>>
>>> I think Cook's Illustrated came to the Hunt's conclusion
>>> several years ago. I try to keep a couple cans at hand in
>>> case I need to stretch my homemade stuff. It's hard to beat
>>> the price, that's for sure.
>>
>> I rather like Trader Joe's various varieties if I can't raise
>> the very small amount of energy to make Marinara sauce. The
>> only problem is that I often cook for myself and bottled
>> sauces tend to develop mold even in the fridge. I have found that a
>> jar of sauce can be frozen and (gently) softened in
>> the microwave, so that I can remove enough to heat up.
Thanks, I'll have to give that a try. I'm sure I saw some extra cube
trays recently.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
cshenk
> Pennyaline wrote:
>> Except the sodium content, which is astronomical.
> I just picked one Hunts (garlic and onion) and one Ragu (Old World
> Traditional). Hunts came in 10% lower.
Both are still too high for my husband's needs. When I do a real pot (as
opposed to a fast fix) I use red-gold tomatoes in a can or some of the other
canned types that are low in sodium.
Jinx Minx
"Pete C." <aux3....@snet.net> wrote in message
news:4c263e2a$0$11503$ec3e...@unlimited.usenetmonster.com...
Seriously, quart sized freezer ziplocs work the best. Lay them flat to
freeze and then you can stick them in small cracks between other frozen
items. Laying them flat to freeze was the best tip I ever picked up
ere -- definitely one of those Duh Why Didn't I Think of That moments.
Jinx
cshenk
> cshenk wrote:
>> I'm generally with Classico or Bertoli but there's another one (I'm out
>> now
>> and forgot the name) from BJ's that I get when I see it. Less known name
>> brand but good taste and lower sodium.
> The Mezetta Napa Bistro line is sold at CostCo, maybe BJ's too.
> It's great stuff.
That does sound familiar. I don't BTW keep eveything low sodium. I just
keep an eye on it and look for acceptable tasting lower items as a standard
here. Don has salt reactive high blood pressure.
sf
<arti...@ix.netcom.com> wrote:
> For those that complain that they don't have freezer space for stock,
> it is really easy to reduce it down and freeze it in muffin cups, or
> in ice cube trays. Doesn't take up much room at all...and you can
> have fresh stock on tap...
Sounds like a ducky idea, but isn't. You need something flat to
freeze those bags on and space to put it while you're freezing
them.... unless you have all the space in the world and if you do, you
don't need to use the bags.
Becca
> On Sat, 26 Jun 2010 10:53:40 -0500, Becca wrote:
>
>
>> When Consumer Reports tested jarred sauces, Preggo was their top pic,
>> but their "value" choice was Hunt's.
>>
> experts at all. They should stick to gizmos that can be measured
> scientifically.
>
> -sw
>
What bothers me, is where do the CR taste testers live? If they are
testing dish washing liquids, I will assume we like similar things, but
people who live in different parts of the country have different tastes,
especially when it comes to heat.
Becca
cshenk
> Sqwertz wrote:
>> My faith in CR just dropped 20 points. They are not culinary
>> experts at all. They should stick to gizmos that can be measured
>> scientifically.
> What bothers me, is where do the CR taste testers live? If they are
> testing dish washing liquids, I will assume we like similar things, but
> people who live in different parts of the country have different tastes,
> especially when it comes to heat.
Yes, knowing where they tested matters. BTW, even in dishwashing liquids.
That one shifts based on hard or soft water.
James Silverton
Let me add my all-purpose damn CR post :-)
All-purpose Consumer Reports post.
The All-Purpose Recent Consumer Reports Review Of Widgets
*All bold text (between asterisks in a plain text view) should be
replaced by your own choice or deleted as appropriate*.
The latest issue of Consumer Reports has a new review of *widgets*. As
ever, Consumer Reports misses the important points familiar to we
serious professional *widget* users. For example, Consumer Reports does
not take into account significant aspects like *colors of widgets*.
Anyone who really needs to choose a *widget* would of course go to the
*Widget Review* for information and for reviewers that we all know are
not influenced by commercial considerations.
Of course, Consumer Reports is suitable for reviews of less important
things like *cameras, cars, refrigerators, computers etc* for ordinary
users and amateurs but, as we experts all know, Consumer Reports has its
own agenda and a notorious bias against *widgets*.
*Optional Common Pugnacious Insults taken from the net that could be
added:*
*Consumer Reports is probably OK for Joe Sixpack - just not for anyone
with room temperature IQ and any knowledge of subject matter.*
*They've never taught me a thing - and they have, to my knowledge,
completely and totally ignored Linux.*
Jean B.
believe, as you say, that if you know anything about the topic,
you will disagree with what CR has to say.
--
Jean B.
Christine Dabney
>On Sat, 26 Jun 2010 10:21:39 -0700, Christine Dabney
><arti...@ix.netcom.com> wrote:
>
>> For those that complain that they don't have freezer space for stock,
>> it is really easy to reduce it down and freeze it in muffin cups, or
>> in ice cube trays. Doesn't take up much room at all...and you can
>> have fresh stock on tap...
>
>Sounds like a ducky idea, but isn't. You need something flat to
>freeze those bags on and space to put it while you're freezing
>them.... unless you have all the space in the world and if you do, you
>don't need to use the bags.
What bags do you freeze in? I never mentioned freezing in bags.
I mentioned freezing in either muffin cups or in an ice cube tray. Ice
cube trays stack, and AFTER the cubes are frozen, I put the FROZEN
cubes in a plastic bag.
Christine
http://nightstirrings.blogspot.com
brooklyn1
<arti...@ix.netcom.com> wrote:
>On Sat, 26 Jun 2010 11:12:53 -0700, sf <s...@geemail.com> wrote:
>
>>On Sat, 26 Jun 2010 10:21:39 -0700, Christine Dabney
>><arti...@ix.netcom.com> wrote:
>>
>>> For those that complain that they don't have freezer space for stock,
>>> it is really easy to reduce it down and freeze it in muffin cups, or
>>> in ice cube trays. Doesn't take up much room at all...and you can
>>> have fresh stock on tap...
>>
>>Sounds like a ducky idea, but isn't. You need something flat to
>>freeze those bags on and space to put it while you're freezing
>>them.... unless you have all the space in the world and if you do, you
>>don't need to use the bags.
>
>What bags do you freeze in? I never mentioned freezing in bags.
>
>I mentioned freezing in either muffin cups or in an ice cube tray. Ice
>cube trays stack, and AFTER the cubes are frozen, I put the FROZEN
>cubes in a plastic bag.
For usable quantities of pasta sauce cubes waste too much freezer
space... use those rectangular plastic containers in pint/quart sizes
instead.
Christine Dabney
<grave...@verizon.net> wrote:
>On Sat, 26 Jun 2010 14:58:08 -0700, Christine Dabney
>>I mentioned freezing in either muffin cups or in an ice cube tray. Ice
>>cube trays stack, and AFTER the cubes are frozen, I put the FROZEN
>>cubes in a plastic bag.
>
>For usable quantities of pasta sauce cubes waste too much freezer
>space... use those rectangular plastic containers in pint/quart sizes
>instead.
I was talking about stock, not pasta sauce.
Christine
http://nightstirrings.blogspot.com
Larry
> On Sat, 26 Jun 2010 03:01:29 GMT, notbob wrote:
>
>
>> Here's a shocking list of dead products:
>>
>> http://slickdeals.net/forums/showthread.php?t=902763&page=3
>> (scroll down)
>>
> Good resource. Here's the most recent list (that one was 4 years
> old).
>
> http://www.hometownfavorites.com/btwgb1.asp
>
> -sw
>
They are missing Lipton Long Grain & Wild Rice - one of my all-time
favorites.
Larry
> On Sat, 26 Jun 2010 03:01:29 GMT, notbob wrote:
>
>
>> Here's a shocking list of dead products:
>>
>> http://slickdeals.net/forums/showthread.php?t=902763&page=3
>> (scroll down)
>>
> Good resource. Here's the most recent list (that one was 4 years
> old).
>
> http://www.hometownfavorites.com/btwgb1.asp
>
> -sw
>
that is just as good.
Jinx Minx
"sf" <s...@geemail.com> wrote in message
news:bmgc26121023thra8...@4ax.com...
I, for one, mentioned freezing in flat bags. I do not have an abundance of
freezer space and it's never been issue for me. They lay flat, so you can
stack them on top of each other while freezing, or lay them on a box already
in the freezer, or on a cooke sheet in that last remaining inch of free
space on top of everything else. I'm not making massive canning quantities
at any one time.
Jinx
Omelet
George <geo...@nospam.invalid> wrote:
> > I like the Prego brand. I say the more sugar the better.
>
> Absolutely and it eliminates storing a single tasker since it is a great
> industrial sauce *and* a dessert topping.
<lol>!
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
cshenk
> brooklyn1 wrote:
>> For usable quantities of pasta sauce cubes waste too much freezer
>> space... use those rectangular plastic containers in pint/quart sizes
>> instead.
> Christine was talking about freezing stock - liquid. Using an ice cube
> tray for that seems reasonable.
It is! I often need small amounts but then, now we do a 1 cup baggie frozen
stock and take one out a day. Cash-pup gets 1/2 cup a day and Daisy-cat
gets 3 TB. The rest gets used in something or other.
brooklyn1
When frozen flat in a zip-loc it's very easy to snap off whatever
amount one needs. I've tried the cubes method, most of the space is
occupied by air. Not to mention that freezing stocks/sauces in open
trays stinks up your fridge and the flavor of what's being frozen is
compromised.... freezing any food in open trays is a filthy disgusting
practice. And don't now tell me you place the trays in a plastic bag
to freeze, I won't believe you, you're not intelligent enough to think
of that.
cshenk
> "cshenk" wrote:
>>"Melba's Jammin'" wrote
>>> Christine was talking about freezing stock - liquid. Using an ice cube
>>> tray for that seems reasonable.
>>
>>It is! I often need small amounts but then, now we do a 1 cup baggie
>>frozen
>>stock and take one out a day. Cash-pup gets 1/2 cup a day and Daisy-cat
>>gets 3 TB. The rest gets used in something or other.
>
> When frozen flat in a zip-loc it's very easy to snap off whatever
> amount one needs. I've tried the cubes method, most of the space is
> occupied by air. Not to mention that freezing stocks/sauces in open
> trays stinks up your fridge and the flavor of what's being frozen is
> compromised.... freezing any food in open trays is a filthy disgusting
> practice. And don't now tell me you place the trays in a plastic bag
> to freeze, I won't believe you, you're not intelligent enough to think
> of that.
I think you meant to respond to Melba.
I plastic bag mine because it's easier. I have a definate quantity needed
per day. I use most of my bone stock for the pets as it helps their joints
tremendously and is an excellent way to get a cat to 'drink plenty'. As you
know, a cat who doesnt get enough liquids can develop all sorts of issues
over time, all bad.
Nan
it and I refuse to eat it ever again. Yuck, yuck, yuck, and way too
salty for my tastes. I didn't check how much salt was in it, but damn
it was vile stuff.
Nan in DE
Pennyaline
> I just picked one Hunts (garlic and onion) and one Ragu (Old World
> Traditional). Hunts came in 10% lower.
It depends a great deal on which sauce you pick up. They all seem to run
in a range of from 20 - 30 percent of recommended value per serving, and
you must read each label to find out how much a serving consists of for
each brand as they are not the same.
> Or was that your general Bobo imitation?
I wish I knew what that meant (nah, I don't really).
Steve Pope
>Christine was talking about freezing stock - liquid. Using an ice cube
>tray for that seems reasonable.
It is reasonable, at least for vegetable stock. But I do not
know if meat or poultry or fish stocks would transfer too much
odor by this method.
Steve
Lou Decruss
wrote:
>They come in cans, not jars. Del Monte and Hunts, to be specific,
>and they only cost $.99 - $1.32 for a 24oz (26?) can.
I've been getting Del Monte at the dollar store for a long time. I
like it better than any jar I've ever tried and you can't beat the
price. I don't use a lot of it but it's nice to have in the pantry
when I'm lazy. Another canned product I use guilt free is Pastorelli
pizza sauce. It's $1.29 for a 15 oz. can but I don't think it's
commonly available outside the Chicago area. Costco carried it but I
haven't been there in a long time so I don't know if they still do.
If you see it grab a can. You'll like it.
http://www.pastorelli.com/wdk_pas/wcm/content/home/home_page.jsp
Lou
Lou Decruss
wrote:
>On Sat, 26 Jun 2010 07:57:11 -0400, brooklyn1 wrote:
>
>> Sqwertz wrote:
>>> They come in cans, not jars. Del Monte and Hunts, to be specific,
>>> and they only cost $.99 - $1.32 for a 24oz (26?) can.
>>
>> Those are crap. And price has nothing to do with it, ALL
>> jarred/canned pasta sauces are crap.
>
>How do you feel about canned meat?
Or Hillshire Farm sausage.
Lou
Lou Decruss
wrote:
I do that to and I find it works just fine.
Lou
Lynn from Fargo
I can use straight out of the can, just spooned onto hot linguini. t
requires absolutely no "doctoring" from me. Also, I prefer DelMonte's
catchup and anything else tomato based> Too bad nobody in Fargo
carries DelMonte anything on a regular basis. It just appears one day
and vanishes the next. ;-(
Lynn in Fargo
Lou Decruss
Try your dollar stores. It's always in them here.
Lou
Cindy Hamilton
> "James Silverton" <not.jim.silver...@verizon.net> wrote in message
>
> news:i0518l$og8$1...@news.eternal-september.org...
>
>
>
>
>
> > Melba's wrote on Sat, 26 Jun 2010 08:16:20 -0500:
>
> >>> They come in cans, not jars. Del Monte and Hunts, to be
> >>> specific, and they only cost $.99 - $1.32 for a 24oz (26?)
> >>> can.
>
> >> several years ago. I try to keep a couple cans at hand in
> >> case I need to stretch my homemade stuff. It's hard to beat
> >> the price, that's for sure.
>
> > I rather like Trader Joe's various varieties if I can't raise the very
> > small amount of energy to make Marinara sauce. The only problem is that I
> > often cook for myself and bottled sauces tend to develop mold even in the
> > fridge. I have found that a jar of sauce can be frozen and (gently)
> > softened in the microwave, so that I can remove enough to heat up.
>
> > --
>
> > James Silverton
> > Potomac, Maryland
>
> serving ziploc bags. Takes just as little time to re-heat great homemade
> sauce as it does to heat the canned/jarred kind, and solves the excess gone
> to waste problem. I think switching to freezing sauce has been my single
> most effective kitchen saver in terms of time, prep, cupboard space and
> always having something good on hand for days with chaotic schedules or
> impromptu guests.
>
> Jinx
Absolutely. We do that, too. We keep it in the freezer of the "beer
fridge"
in the basement.
Cindy Hamilton
J. Clarke
I remember many many years ago getting a Lawn Boy lawn mower because it
was made by OMC and my Dad's old Evinrude had always been reliable.
Consumer reports didn't test the reliability, they just said that it was
unreliable because it had a two-stroke engine. That Lawn Boy worked
fine for more than a decade, probably still works fine for whoever stole it.
On the other hand, I got a Toyota because CR said it was at the time the
most reliable car on the road. It was as long as you maintained it
properly, proper maintenance being that you put a new engine in it every
10,000 miles.
Jean B.
miles, and it has had NO engine problems. In fact, NO problems
except one that was seemingly caused by maintenance work.
--
Jean B.
Lou Decruss
<jclarke...@cox.net> wrote:
>I remember many many years ago getting a Lawn Boy lawn mower because it
>was made by OMC and my Dad's old Evinrude had always been reliable.
>Consumer reports didn't test the reliability, they just said that it was
>unreliable because it had a two-stroke engine. That Lawn Boy worked
>fine for more than a decade, probably still works fine for whoever stole it.
In it's day Lawn Boy was a great mower but you needed to use a little
common sense. Enough advances have been made in 4 strike engines that
they're a better bet in most cases. Things that move like string line
trimmers, blowers, and chain saws are best 2 stroke. But even boat
motors are now going towards 4 stroke.
Lou
brooklyn1
>
>On the other hand, I got a Toyota because CR said it was at the time the
>most reliable car on the road. It was as long as you maintained it
>properly, proper maintenance being that you put a new engine in it every
>10,000 miles.
That is pure stupidity, every vehicle has to be properly maintained...
I've owned four Toyotas, I have two now... I've been driving my
Landcruiser for 20 years with never a problem... in fact the only
maintenance is changing the motor oil, never even had a tune up...
other than batterys and tires and wipers it's all original.... only
time it hasn't started on the first try was when it needed a new
battery... now on it's 4th. I've owned a SR5 pick up and a Corolla,
never had a problem with either... sold the pick up because it ws two
small, the Corolla is still doing fine, my neighbor bought it.
Some people seem to have problems with vehicles no matter which... I
know for a fact that lefties have problems with anything mechanical,
everything they touch breaks down, they can't use a light switch lest
it become inoperative. Vehicals are not designed for lefties, they
should not be permitted to operate a right handed vehical.
Jinx Minx
"J. Clarke" <jclarke...@cox.net> wrote in message
news:i0a9t...@news1.newsguy.com...
Nooooo. The first Toyota I ever owned went to 265,000, at which point, it
was sold still running quite well.
Jinx
Larry
> On Sat, 26 Jun 2010 21:13:49 -0400, Larry wrote:
>
>
>> They are missing Lipton Long Grain& Wild Rice - one of my all-time
>> favorites.
>>
> Ask them for it. I'm pretty sure I've seen this on the shelves
> recently. I buy those Lipton noodle and rice pouches a lot and
> that doesn't sound unfamilair. I buy wild rice mixes all the time
> and make my own as well.
>
> -sw
>
It's gone. When is disappeared from the grocery store shelves here I
mail-ordered a few cases. The next time I tried it was discontinued.
Larry
J. Clarke
I understand that emission control is the main drivers behind the trend
to four-stroke. In some parts of the country they have emissions
regulations for lawn mowers and weed whackers and those go national this
year--pretty soon weed-whackers are going to be required to have
catalytic converters.
Personally I think the inmates have taken over the asylum on that, but
nobody cares what I think.
Omelet
Larry <Lar...@gmail11.com> wrote:
> >>>
> >> Whenever I make a batch of sauce, I always freeze it in individual 1-2
> >> serving ziploc bags. Takes just as little time to re-heat great homemade
> >> sauce as it does to heat the canned/jarred kind, and solves the excess gone
> >> to waste problem. I think switching to freezing sauce has been my single
> >> most effective kitchen saver in terms of time, prep, cupboard space and
> >> always having something good on hand for days with chaotic schedules or
> >> impromptu guests.
> >>
> >> Jinx
> >>
> > Absolutely. We do that, too. We keep it in the freezer of the "beer
> > fridge"
> > in the basement.
> >
> > Cindy Hamilton
> >
> Damn I miss having a basement!
I feel you there. Basements in Texas tend to flood due to this area
being one giant limestone plain with a shallow aquifer.
I'd love to have a good root cellar to store canned goods etc.
There is a cavern system nearby and probably under us tho'. If it were
financially practical, I'd consider drilling down in to it for cool
storage. <g>
Food Snob®
> On 6/28/2010 1:00 PM, Lou Decruss wrote:
>
> > On Mon, 28 Jun 2010 09:44:54 -0400, "J. Clarke"
Maybe what you think is that you couldn't give a shit less what
happens to the Earth after your dead corpse is rotting in its grave.
--Bryan
Omelet
<def0eaf2-c03f-4b7a...@k39g2000yqd.googlegroups.com>,
Food Snob® <bryang...@gmail.com> wrote:
> Maybe what you think is that you couldn't give a shit less what
> happens to the Earth after your dead corpse is rotting in its grave.
>
> --Bryan
Nobody has any input or cares once they are dead...
I sometimes wonder (in one of my darker moods) if this would not be such
a bad idea:
<http://i45.tinypic.com/20f3fw9.jpg>
A fantabulous hubble picture of a sun exploding. ;-)
projectile vomit chick
>
> Some people seem to have problems with vehicles no matter which... I
> know for a fact that lefties have problems with anything mechanical,
> everything they touch breaks down, they can't use a light switch lest
> it become inoperative. Vehicals are not designed for lefties, they
> should not be permitted to operate a right handed vehical.
I'm lefthanded and have driven cars for 25 years with no problems : )
Cindy Hamilton
> Some people seem to have problems with vehicles no matter which... I
> know for a fact that lefties have problems with anything mechanical,
> everything they touch breaks down, they can't use a light switch lest
> it become inoperative. Vehicals are not designed for lefties, they
> should not be permitted to operate a right handed vehical.
Come to Ann Arbor, and this southpaw will give you a ride in
my manual-transmission car.
And then we'll go into the workshop and I'll use all of the
woodworking
tools: power tools and hand tools.
It'll be fun.
Cindy Hamilton