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Thread: I need a guido for pasta sauce advice now.

  1. #1
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    I need a guido for pasta sauce advice now.

    I just made a pasta sauce using tomatoes from my garden. I followed a recipe
    that required a 28 oz can. I have no idea of the weight of the tomatoes I put in. I used 4 medium lemon boys.

    The sauce looks a little thin. Will it thicken during the 90 minute low heat simmer? Should I maybe put a little more tomato paste in it?

    Where the hell are you guys. You're always here when I don't need you.

  2. #2
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    [QUOTE=Timmy®;3687498]I just made a pasta sauce using tomatoes from my garden. I followed a recipe
    that required a 28 oz can. I have no idea of the weight of the tomatoes I put in. I used 4 medium lemon boys.

    The sauce looks a little thin. Will it thicken during the 90 minute low heat simmer? Should I maybe put a little more tomato paste in it?

    Where the hell are you guys. You're always here when I don't need you.[/QUOTE]

    Sauce?

    Dude, I made gravy from 12 tomatoes yesterday and it was thin.

  3. #3
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    where are you guys?

    playing soccer? screaming on the ground holding your ankles? then springing up like bunnies when you don't get the call?

  4. #4
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    I have an Irish back ground, still I think if you let it boil down it will thicken.

  5. #5
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    [QUOTE=32green;3687507]Sauce?

    Dude, I made gravy from 12 tomatoes yesterday and it was thin.[/QUOTE]

    don't mean to ignore you. I'll look for you when I need a recipe for canned beer
    and beer nuts.

  6. #6
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    :disgust:

  7. #7
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    [IMG]http://www.giadadelaurentiis.info/giada_de_laurentiis_pictures/Solo_shots/originals/Giada_DeLaurentiis_lscan1.jpg[/IMG]

  8. #8
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    thinking about taking lid off

  9. #9
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    [QUOTE=Timmy®;3687508]where are you guys?

    playing soccer? screaming on the ground holding your ankles? then springing up like bunnies when you don't get the call?[/QUOTE]

    [QUOTE=Timmy®;3687514]don't mean to ignore you. I'll look for you when I need a recipe for canned beer
    and beer nuts.[/QUOTE]

    [QUOTE=Timmy®;3687546]:disgust:[/QUOTE]

    [QUOTE=Timmy®;3687549][IMG]http://www.giadadelaurentiis.info/giada_de_laurentiis_pictures/Solo_shots/originals/Giada_DeLaurentiis_lscan1.jpg[/IMG][/QUOTE]

    [QUOTE=Timmy®;3687550]thinking about taking lid off[/QUOTE]

    Its you and me, Harp.

    The Italians have moved on after your last sabbatical.

    Deal with it.


    :dunno:

  10. #10
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    We're not trained seals performing at Seaworld you know.


    _

  11. #11
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    [QUOTE=JStokes;3687567]We're not trained seals performing at Seaworld you know.


    _[/QUOTE]

    Paison.....gravy with 4 tomatoes?:eek:

    We should ignore him.


    :dunno:

  12. #12
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    [QUOTE=32green;3687568]Paison.....gravy with 4 tomatoes?:eek:

    We should ignore him.


    :dunno:[/QUOTE]

    yeah it's basically making just a bit more than a jar.

    I've got something eating my tomatoes at night.

    tough times.

  13. #13
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    I'll see if I can get some assistance in the testing thread.

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    1st you leave for an extended period of time then when you pop back in and ur makin dindin for someone other us and you expect us to just roll over like Pavlov's dog - screw u Timmy.

  15. #15
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    [QUOTE=Peebag;3687696]1st you leave for an extended period of time then when you pop back in and ur makin dindin for someone other us and you expect us to just roll over like Pavlov's dog - screw u Timmy.[/QUOTE]

    please

    I'm desperate

    I'll make Nebraska spaghetti

  16. #16
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    For thickening any sauce or gravy use corn starch. Always wisk it with a little cold water as it will clump in hot.
    Also if your using ground beef or sausage you can add 2 tblsp pork chorizo per lb and a tsp of fennel seeds (crushed) for a great flavor.
    Try it, enjoy it... Cooking rocks

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    Look Timmy, im assuming you are serious about this thread.

    4 lemon boy tomatoes is not enough for more than a few ounces of sauce.

    Its actually funny, I am in the midst of a sauce factory right now. I have about 6 gallons in the freezer, and there is more to come. I hate to just waste them on the vine.

    Do you really need a recipe?

    To make it worth your time, you are going to need at least 6 pounds of tomatoes.

    Are you working with this kind of weight?

  18. #18
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    [QUOTE=sdJETSetter;3687714]Are you working with this kind of weight?[/QUOTE]

    Paison, he's using canned. Dont even speak with him.

    I've never even heard mention of an herb garden.

    Let this one go.

    go.

  19. #19
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    Let me just clear a little something up right now.



    This is sauce

    [IMG]http://www.fortcav.com/recipes/images/sauce.jpg[/IMG]




    This is gravy


    [IMG]http://cdn.sheknows.com/articles/turkey_gravy.jpg[/IMG]

  20. #20
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    [QUOTE=Untouchable;3687755]Let me just clear a little something up right now.



    This is sauce

    [IMG]http://www.fortcav.com/recipes/images/sauce.jpg[/IMG]




    This is gravy


    [IMG]http://cdn.sheknows.com/articles/turkey_gravy.jpg[/IMG][/QUOTE]

    +10000000000

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