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  1. #1
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    Spaghetti Sauce (secret ingredient)

    Marjoram is the key. Can't find it here. My friend brought me some from Kuwait.


    4 large ripe tomatoes
    2 cloves fresh, chopped garlic
    1 teaspoon dried marjoram
    1 teaspoon salt
    1/2 teaspoon dried oregano
    1/2 teaspoon dried parsley
    1 tablespoon oil (I use bacon grease)

    Boil some water. Once it's rolling put the tomatoes in it for about 60 seconds, remove & rinse under cold water. Now the skins are falling off the tomatoes.

    Remove & discard the skins.

    Chop the peeled tomatoes & put in a frying pan with the oil and do not add any water.

    The point here is to cook the water OUT of the tomatoes & turn them into a paste.

    Once you get them into a goo add half a cup of water and add all the spices and salt, then cook it back down to a goopy texture.

    This infuses all the herbs into it without cooking them away into oblivion. Add a small can of tomato juice to give it a dark red color.

    Also add a bit of water at the end. 1/2 cup canned juice & 1/2 cup water, or just one cup of water if not using juice.

    Try it on Thai rice, American biscuits, or Italian linguine.

    Good shit.

  2. #2
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    I like to put some wine and vodka in there. Takes it to a whole new level.

  3. #3
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    Sounds interesting! What is your wine of preference?

  4. #4
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    I prefer white in spaghetti sauce and red if I'm making lasagna. Don't know why.

  5. #5
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    Quote Originally Posted by The Fresh Prince View Post
    I prefer white in spaghetti sauce and red if I'm making lasagna. Don't know why.
    AHHH..... Lasagna........something I must confess that I cannot cook but do love to eat.

    Toss us a recipe Mate?

    Will give your wine idea a go. Have you ever seen marjoram in Thailand? If so where?

    Cheers,
    Jay

  6. #6
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    Bay leaf.

    Celery.

    Chilli, little bit.

  7. #7
    Molecular Mixup
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    you'll have to get some seed and grow your own

  8. #8
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    Quote Originally Posted by blue View Post
    you'll have to get some seed and grow your own
    Yeah, finding chilli in Thailand is almost impossible.

  9. #9
    Molecular Mixup
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    i hope not but i meant , marjoram the delicate herb from the mint family , no relative of the Bird's eye chillies

  10. #10
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    Not sure about a teaspoon of salt either.

  11. #11
    Molecular Mixup
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    ummm sounds alot , perhaps noones lived ,to correct it to a pinch ,,

  12. #12
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    Quote Originally Posted by blue View Post
    ummm sounds alot , perhaps noones lived ,to correct it to a pinch ,,
    Yep, one can always try the recipe to their own tastes. Don't like salt? Then omit it from the recipe when you make it.

    Right royal rocket science ain't it? What a novel concept!

  13. #13
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    put some Romano or mozzarella cheese in your sauce, melt it in there.....
    my Italian grandmas secret it takes away the acid/bitter taste from the tomatoes.
    and yes a bit of red wine is good too...the main reason for this is so you can drink it while cooking .....enjoy

  14. #14
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    Quote Originally Posted by jaywalker View Post
    Quote Originally Posted by blue View Post
    ummm sounds alot , perhaps noones lived ,to correct it to a pinch ,,
    Yep, one can always try the recipe to their own tastes. Don't like salt? Then omit it from the recipe when you make it.

    Right royal rocket science ain't it? What a novel concept!
    yes ,go and have your blood pressure checked ,a teapoon is 6 gramms , way too much

  15. #15
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    Oh yea, home made pasta sauce. I remember Sundays at my "great grand parents" home in early '50. Family members would all visit throughout the day at various times. Huge pots of pasta, sauce and meatballs on the stove. Everyone helped themselves. Kids all had to stay outside in the yard or if lucky allowed in the kitchen with the women. Could only venture into the living room when accompanied by parents to pay respects to great grandma and grandpa. The pasta sauce was as good as I can recall eating my whole life. Not sure of recipe. Someone in the family probably has it but there are many good pasta recipes out there and as mentioned, one has got to flavor to taste of the individual. Wine in the sauce sounds like a must. and plenty of garlic.
    "Don't Sweat the Small Stuff....and it is all small stuff"

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