I just got done making a batch of that 4 dollar spaghetti sauce . . .

M

mistral

Well-known member
that tastes almost as good as 24 dollar sauce.

It was good. I even weighed out the garlic, and used my immersion blender. Shock of shocks, I followed the instructions to the "T", even using fresh, torn basil.

Very, very good, and the grated parmesan was the perfect "gilding on that lily!"

I though it would be watery at first, but I cooked it down just as directed and it was not watery, and the flavor came up just fine.

As for the mushroom broth, I think next time I will puree the mushrooms in the 1 cup of reduced broth and add the whole thing to the sauce. (It just about killed me to trash them. . . )

Everyone here chowed it down. Simple, rich, very tasty.

--but I gotta confess, I used the "green container" Parmesan to which I had added various other bits and leftovers of other Parmesans and it was just dandy.

 
While we are on this subject, do you think that $10 for a lunch portion of spaghetti pomodoro

with no side except for bread is a little high-priced? No meat, no salad, no veg, nothing except 1/2 cup of noodles and a few tablespoons of tomato sauce, not even that good. In the suburbs, not a fancy restaurant.

Friend I was with thought it was a great price. Am I that cheap?!

 
I agree. Especially for 1/2 cup pasta and sauce. . .

I ate a *measured* cup of pasta and sauce, and it didn't look to be all that much on my plate.

I mean overhead is overhead, but 10 bucks for ONLY pasta and sauce? Not even a few veggies? Sheesh!

 
I am that cheap. I don't eat pasta in a resturant.

I won't pay $10 for a 98 cent item. Also, I pretty much never eat pasta, can't even recall when the last time was (at least a decade), but the mark-up is wicked.

 
Do you think you could can it instead of fridge/freezer like it says?

Again, I'm trying to think ahead to the gift giving holidaze.

Look at me, trying to get all brave with the canning!

 
Maria, this could be canned, but it would need to be pressure canned in a pressure canner (more)

No to boiling water bath, YES to pressure canning.

BUT you could freeze this and give it away in 1 pint jars (two cups) with a pound of pasta, and perhaps some nice grated parmesan and there's dinner.

 
No frieezer space; just saw an All American 15.5 Qt. Canner on Craigslist, film at 11

I never have much luck getting responses to CL adverts.

They are asking $130 "used/good condition"

 
All Americans are great: Metal to metal seal (no gasket). . .

Built like tanks. Should last forever. You can buy new parts for them should you purchase a used one that is missing something.

Make sure all of the screw-down knobs around the outside of the top of the canner pot are all intact. Tap the canner and listen to it: it should ring clearly and if it does not sound clear,don't buy it as it might be cracked (if it is, don't buy it).

In any case, you probably should plan to buy a new pressure gauge because you don't know how the existing one has been treated.

If the canner is old enough, it will not have a rocking weight as new ones do (mine is an old one like this), it will have just a gauge and a petcock to work with. If it is a newer one, you will have a gauge and a rocking weight and the weight should be adjustable with 3 marking of 5, 10 and 15 lbs. BOTH new and old All Americans will have an emergency blow out valve in the top of the lid which will offer automatic pressure relief should the temp/pressure of the canner become too high.

With luck they will have the hand book for it as well, but if not, you can get that from the All American company as well.

Good luck--the All Americans are really the primo versions of pressure canners/cookers.

 
You must log in or register to reply here.
Back
Top