What are you cooking?

[jaylach]

@jaylach You don't have Jack in the Box or Panda Express in Wyoming?

At least not in Sheridan. Shoot, we don't even have a Burger King or KFC. Used to have both but they were shut down by the health department...

 

[jaylach]

Well, about a gallon of sketti sauce is happily going at a slow simmer.

In this batch is:
1 67 ounce Prego Traditional
2 cans basil and garlic diced tomato
1 can tomato paste
2 sliced loops kielbasa (faux meatballs)
Red and pearl onions -- probably around 1.5 cups combined
1 large chopped red bell pepper
sliced black olives -- guess about half a cup
Mushrooms to be added 3-4 hours later
Spices: Basil, Italian blend, sugar, Crushed red pepper flakes, Thyme, Crushed Rosemary, Rubbed sage -- No idea as to the amounts. My measure is the palm of my hand.

Will simmer today for about 8-9 hours, go in the fridge, and cook again tomorrow.

 

[fishorama]

@jaylach, I had no idea Prego came in such big jars! It's too sweet for me, Ragu too thin & runny. I think I've said I like the smell of rosemary but don't cook with it. Sage only in a couple things. I think your kielbasa would be an Italian sausage sub not meatballs, lol. I'd probably like mushrooms but my husband would hate both of those. BTW did you ever try growing herbs in your bird's cage?

Tonight, we're drowning our Eagles loss sorrows with red wine, hot dogs & doctored baked beans (onion sauted in bacon grease or olive oil, ketchup, cider vinegar & brown sugar). I used to use bacon grease in many things like my great grandma. But now I save for only a few things like fried potatoes & onion. EVOO most times, it has its own flavor.

 

[Fishmanic]

The best jarred tomato sauce in my opinion is Bertolli Tomato and Basil Sauce. It is one of the few jarred sauces that is made with olive oil.

 

[fishorama]

I don't think we ever tried that 1 @Fishmanic. Do you need to doctor it or is it good straight up? If I have to goof around much I'd just as soon make a big batch of my homemade & have several in the freezer. Not everyone has room for many items but we have 2 fridges. Our garage 1 was a freebie from the power co. With our solar panels it costs nothing to run

 

[Fishmanic]

It’s great right out of the jar. Try it… I bet you’ll like it.

 

[jaylach]

@jaylach, I had no idea Prego came in such big jars! It's too sweet for me, Ragu too thin & runny. I think I've said I like the smell of rosemary but don't cook with it. Sage only in a couple things. I think your kielbasa would be an Italian sausage sub not meatballs, lol. I'd probably like mushrooms but my husband would hate both of those. BTW did you ever try growing herbs in your bird's cage?

Tonight, we're drowning our Eagles loss sorrows with red wine, hot dogs & doctored baked beans (onion sauted in bacon grease or olive oil, ketchup, cider vinegar & brown sugar). I used to use bacon grease in many things like my great grandma. But now I save for only a few things like fried potatoes & onion. EVOO most times, it has its own flavor.

Ya, the big Prego jars weigh in at a touch over 4 pounds. I tend to like my sauce just a bit on the sweet side so it works for me. Actually I add sugar but the heavy garlic and some of the other spices I use cut down the sweetness quite a bit. Ragu is awful! I've never been able to make it something I really want to eat.

Sage is for more than chicken and turkey. Sage's flavor profile is a blend of earthy, slightly peppery notes with subtle hints of eucalyptus and camphor. I use it a lot. It is also quite good on a white meat fish.

Rosemary is one of my go to spices. For me a pot roast or beef stew isn't right without. In a roast or stew I use whole Rosemary which look like pine needles. In something like sketti sauce or roasted cut fingerling or baby taters I use crushed.

A to the kielbasa, more meatball than a sub for Italian sausage. Keep in mind that I cook my sauce for a couple of days low and slow so the kielbasa picks up a lot of the sauce's flavor and the casing might as well not even be there. It is really VERY close to a dense meatball.

The best jarred tomato sauce in my opinion is Bertolli Tomato and Basil Sauce. It is one of the few jarred sauces that is made with olive oil.

With the size of sauce batches I do using Bertolli would cost me a fortune but I DO like. Actually I use Bertolli Alfredo/basil sauce for Fettuccine Alfredo with steamed broccoli and grilled chicken. Actually Alfredo is pretty versatile and I use in several ways. Have some left over sauce? Try putting some on a chicken sandwich. Also good as a sauce for Eggs Benedict instead of Hollandaise.

 

[gimme30]

I like Newmans. Couldn't tell you it's flavor profile, I'm a few (dozen) steps below you guys' level of chef-i-ness. It's red. There's a white version too. Doesn't come in 4lb bottles.

 

[Fishmanic]

I have tried Ragu, Prago, and several other lesser know brands of sauce. But once I found the great taste of Bertolli, I no longer buy other brands. I have been using it now for several decades.

 

[Cisco_Ray]

Tuna, Rice and salad for dinner today.

 

[jaylach]

Hey, next time I do breakfast for dinner I think I'm going to try adding broken up crispy bacon to pancake batter. What do you think?

 

[fishorama]

Ya know @jaylach, I've never made pancakes. My mom used to make yummy waffles before her dementia got too bad. I've read of bacon in both but I prefer my sweet & savory foods separate. I know you don't, you should try it!

We're having hard shell tacos with both ground beef & black beans, etc. with playoff football.

 

[Fishmanic]

just made a lox/cream cheese toasted bagel, onion and tomato
apple pie for dessert

 

[gimme30]

Turns out for $10 the pizza guy WILL deliver upstairs, so I'll be eating leftover cheese on cardboard tonight.

@Cisco_Ray are you a professional chef? Or do you just have A LOT of time on your hands? Your dishes always look amazing!

 

[fishorama]

We had meat cakes again, & mashed potatoes w/gravy with broccoli & carrots. We seem to be stuck in a dinner rut. Chicken in some form tomorrow?