Recipes Central - Repository of Favorites

[Stryder50]

Tomato Sauce vs. Marinara Sauce​

Marinara sauce is a simpler sauce than tomato sauce. A traditional marinara has tomatoes, garlic, and basil. Tomato sauce has more ingredients including onions, carrots, celery, and additional seasonings. Any recipe that calls for marinara can also use tomato sauce, although it will alter the flavor slightly.
Marinara Sauce vs. Tomato Sauce: An Expert Explains the Difference

Canned or Fresh Tomatoes in Tomato Sauce​

When tomatoes are in season, fresh tomatoes are great in this sauce. But, when tomatoes aren't in season and your only option is grocery store tomatoes that can be flavorless, canned tomatoes are a better choice for homemade tomato sauce. Note that if you do use fresh tomatoes, the simmering time may take longer.

7 Types of Canned Tomatoes and How to Use Them​

7 Types of Canned Tomatoes and How to Use Them

Everything you want to know about canned tomatoes! We'll tell you about the different kinds, what swaps you can make, and how to make the most of whatever kind of canned tomato you have!

www.simplyrecipes.com

...

Making Homemade Tomato Sauce Is Easy, This Recipe Proves It

Making homemade tomato sauce is easy. Simply simmer tomatoes, herbs, veggies, and olive oil to make something magical. With our recipe you can use canned or fresh tomatoes for a versatile sauce to use on pizza, pasta and more.

www.simplyrecipes.com

A few other articles/links;

Easy Homemade Tomato Sauce - Savoring Italy​

How to Make a Basic Tomato Sauce - Food Network​

Simple Tomato Sauce Recipe - NYT Cooking​

Authentic Homemade Tomato Sauce for Pasta (Quick and Easy)​

 

[Stryder50]

13 Surprising Foods You Can Make in a Slow Cooker​

Slow cooker soups and chilis are great, but there's a world of other recipes out there.​

13 Surprising Foods You Can Make in a Slow Cooker

Slow cooker soups and chilis are great, but there's a world of other recipes out there.

thetakeout.com

 

[Stryder50]

Garlicky Spaghetti​

Satisfy your pasta craving with this super-easy recipe.

Garlicky Spaghetti

Satisfy your pasta craving with this super-easy recipe.

getpocket.com

 

[lg325]

My mothers secret tomato seasoning for her dishes= Ketchup.

 

[Stryder50]

Italy’s Most Delicious Steak, on a Weeknight at Home​

An exercise in simplicity, eating the unpretentious Tuscan bistecca alla Fiorentina is a profound experience.

Italyâs Most Delicious Steak, on a Weeknight at Home

An exercise in simplicity, eating the unpretentious Tuscan bistecca alla Fiorentina is a profound experience.

getpocket.com

 

[Stryder50]

My mothers secret tomato seasoning for her dishes= Ketchup.

Which brand?

 

[lg325]

Which brand?

 

[Concerned American]

View attachment 926650

I worked in tomato canneries back in the seventies and after one season, I couldn't touch ketchup for about five years. We had multiple Hunts, Del Monte and Heinz as well as co-op canneries in our area.

 

[Stryder50]

I worked in tomato canneries back in the seventies and after one season, I couldn't tough ketchup for about five years. We had multiple Hunts, Del Monte and Heinz as well as co-op canneries in our area.

I can relate.
Back about late sixties I worked a few weeks (harvest crunch) at a local cucumber/pickle factory and it was a few years before I could tolerate the smell of dill or eat pickles. This was a local brand here in the PNW, located in my home town of Enumclaw, WA. Brand known as "Farman's - The King of Pickles" - later bought out by Nalley's, anther PNW popular brand.

 

[Stryder50]

What Coffee-Brewing Method Makes the Best-Tasting Cup?​

I tried 5 methods to make italian-style coffee at home. The winner was clear and surprising.

What Coffee-Brewing Method Makes the Best-Tasting Cup?

I tried 5 methods to make italian-style coffee at home. The winner was clear and surprising.

getpocket.com

 

[Concerned American]

I can relate.
Back about late sixties I worked a few weeks (harvest crunch) at a local cucumber/pickle factory and it was a few years before I could tolerate the smell of dill or eat pickles. This was a local brand here in the PNW, located in my home town of Enumclaw, WA. Brand known as "Farman's - The King of Pickles" - later bought out by Nalley's, anther PNW popular brand.

I am a transplant to NE WA and was unaware of pickles being a product. I thought WA was pretty much apple products, cranberries and in the last twenty years or so, a real player in the wine market. Thanks for the info.

 

[Stryder50]

Diaspora Chefs Are Shaping the Future of American Barbecue​

The new wave of barbecue in America is getting an exciting flavor infusion from Thai, Mexican, and Pakistani cuisines, among others
...
Can we all agree that America’s barbecue traditions can get a little silly? It’s great to honor the traditions that grew in the different parts of Texas and Tennessee and every corner of the Carolinas, but often it feels like barbecue appreciation devolves into petty prescriptivism about who is allowed to have sauce and who isn’t, and where mustard can exist. One of the oldest, most universal forms of cooking — slow roasting and smoking meat over an offset or open flame — becomes closed off to its own universality.

But over the past decade or so, America’s barbecue culture has gotten an injection from the immigrants and second-generation Americans who are incorporating American barbecue into their cuisines, and vice versa. It’s not quite chaos cooking, but more of a thoughtful fusion that emerges naturally from growing up in barbecue-rich locales. And it’s both a reminder that barbecue doesn’t have to be so rigid, and that, in fact, it never was.

This mix of international influence and American tradition isn’t limited to one barbecue region. At BuckTui BBQ in Overland Park, Kansas, Ted Liberda combines Thai cuisine and Kansas City barbecue with dishes like pork ribs with sweet chile glaze, and “Thai-KC burnt ends.” Sabar Barbecue in Fort Worth, Texas, brings Pakistani flavors to Texas traditions with seekh kebab sausages and sides like fruit chaat, while Blood Bros in Bellaire, Texas, makes a “pho rubbed beef belly” banh mi, and brisket chow fun. Austin, Texas’s new Si Baby-Q combines Mexican and Southeast Asian flavors in its barbecue, and serves it all with roti. In LA, Winnie Yee’s Smoke Queen combines multiple American styles with Asian flavors, serving pork belly char siu and beef ribs smoked with a gochujang sauce. And Atlanta’s Heirloom BBQ offers gochujang-rubbed spare ribs and collard greens with miso broth.
...

Diaspora Chefs Are Shaping the Future of American Barbecue

The new wave of barbecue in America is getting an exciting flavor infusion from Thai, Mexican, and Pakistani cuisines, among others.

www.eater.com

Note all those blue color underlined links contained in the above - for more interesting variations.

 

[Stryder50]

I am a transplant to NE WA and was unaware of pickles being a product. I thought WA was pretty much apple products, cranberries and in the last twenty years or so, a real player in the wine market. Thanks for the info.

WA is quite the agriculture state. On the East side, not only apples, but also peaches and apricots; hops, and lots of wheat, potatoes, alfalfa, and similar that want a long hot Summer season.

Here in my NW 4th Corner of WA we produce the larger share of the nation's raspberries and blueberries. Also a lot of feed corn for the dairy farms. (Also a good variety of more potatoes, and greens and other garden veggies, etc.)

That's just the flora side and the major ones.

Fauna side has milk/dairy of course. But also a respectable slice of salmon, crab, shrimp, squid, clams, oysters, mussels, scallops, some cod, etc. for seafood slice. Plenty of trout, perch, and other lake fish for the fresh water slice.

 

[Stryder50]

The Absolute Best Lentil Soup​

Ease is the name of the game.

The Absolute Best Lentil Soup

Ease is the name of the game.

getpocket.com

 

[Stryder50]

I am a transplant to NE WA and was unaware of pickles being a product. I thought WA was pretty much apple products, cranberries and in the last twenty years or so, a real player in the wine market. Thanks for the info.

BTW, welcome to Washington State!
If you're up for it, PM me where you are at.
During last couple weeks, wife and I have done a couple long weekend drives to see some of the kids and grandkids living in Spokane, and Kalispell, MT.

 

[Concerned American]

Diaspora Chefs Are Shaping the Future of American Barbecue​

The new wave of barbecue in America is getting an exciting flavor infusion from Thai, Mexican, and Pakistani cuisines, among others
...
Can we all agree that America’s barbecue traditions can get a little silly? It’s great to honor the traditions that grew in the different parts of Texas and Tennessee and every corner of the Carolinas, but often it feels like barbecue appreciation devolves into petty prescriptivism about who is allowed to have sauce and who isn’t, and where mustard can exist. One of the oldest, most universal forms of cooking — slow roasting and smoking meat over an offset or open flame — becomes closed off to its own universality.

But over the past decade or so, America’s barbecue culture has gotten an injection from the immigrants and second-generation Americans who are incorporating American barbecue into their cuisines, and vice versa. It’s not quite chaos cooking, but more of a thoughtful fusion that emerges naturally from growing up in barbecue-rich locales. And it’s both a reminder that barbecue doesn’t have to be so rigid, and that, in fact, it never was.

This mix of international influence and American tradition isn’t limited to one barbecue region. At BuckTui BBQ in Overland Park, Kansas, Ted Liberda combines Thai cuisine and Kansas City barbecue with dishes like pork ribs with sweet chile glaze, and “Thai-KC burnt ends.” Sabar Barbecue in Fort Worth, Texas, brings Pakistani flavors to Texas traditions with seekh kebab sausages and sides like fruit chaat, while Blood Bros in Bellaire, Texas, makes a “pho rubbed beef belly” banh mi, and brisket chow fun. Austin, Texas’s new Si Baby-Q combines Mexican and Southeast Asian flavors in its barbecue, and serves it all with roti. In LA, Winnie Yee’s Smoke Queen combines multiple American styles with Asian flavors, serving pork belly char siu and beef ribs smoked with a gochujang sauce. And Atlanta’s Heirloom BBQ offers gochujang-rubbed spare ribs and collard greens with miso broth.
...

Diaspora Chefs Are Shaping the Future of American Barbecue

The new wave of barbecue in America is getting an exciting flavor infusion from Thai, Mexican, and Pakistani cuisines, among others.

www.eater.com

Note all those blue color underlined links contained in the above - for more interesting variations.

I believe there are BBQ snobs that are much the same as craft-beer and wine snobs. The bottom line, IMHO, is the best BBQ is the one YOU like.

 

[Concerned American]

but also peaches and apricots

You can keep the WA peaches and apricots. Growing season is too short and not warm enough for a decent stone fruit. I'll agree with the hops, and potatoes and any other root veggies and the climate is perfect for most berries, my faves BTW. I really wasn't referring to anything but the flora.
I live in the sticks of NE WA (almost Canada/Idaho). When we were searching in 2000, I had decided on Kalispell, but when I returned 5 years later, I was priced out of Kalispell--200K had turned into 2M so I looked at N. ID and NE WA. After seeing what has happened to Kalispell, I am kind of glad. I avoid Spokane like the plague. Being a conservative who escaped commiefornia, I don't want anything to do with the democrats in Spokane.

 

[Stryder50]

To each their own, and the following for reference sake.
I'll stick with Cento brand for both taste and because they don't add citric acid, which my wife has a sensitivity to.

I Tried 6 Brands of Canned Tomatoes—This Is the 1 I'll Buy From Now On​

Stock up on the good stuff.

I Tried 6 Brands of Canned Tomatoes—This Is the 1 I'll Buy From Now On

We did a taste test of different canned tomato brands, both whole and diced. Read the rankings to see which can came out on top—and what we'll be stocking in our pantries.

www.allrecipes.com

 

[Stryder50]

30 Mediterranean Meals, From Fish Stew to Lamb Shish Kebabs​

Channel a meal on the coast of Greece, Israel, Italy, and nearly 20 other countries with this widely influenced and celebrated cuisine.

30 Mediterranean Recipes to Transport You Anytime

This is our collection of the best modern versions of traditional Mediterranean recipes, including Greek-style tomato salad, moussaka, kebabs, and stuffed grape leaves. Here's how to serve Branzino, figs, halloumi, and olives like you're on a delicious vacation.

www.foodandwine.com

 

[Concerned American]

To each their own, and the following for reference sake.
I'll stick with Cento brand for both taste and because they don't add citric acid, which my wife has a sensitivity to.

I Tried 6 Brands of Canned Tomatoes—This Is the 1 I'll Buy From Now On​

Stock up on the good stuff.

I Tried 6 Brands of Canned Tomatoes—This Is the 1 I'll Buy From Now On

We did a taste test of different canned tomato brands, both whole and diced. Read the rankings to see which can came out on top—and what we'll be stocking in our pantries.

www.allrecipes.com

LOL, the first, fourth and fifth choices are all canned within a few miles of each other. Hunt's--Oakdale, CA (ConAgra), Contadina--Riverbank, CA and Del Monte--Modesto, CA, I worked there for a season 50 years ago. I don't know about Cento or Red Gold but they could come from the same canneries as they can many lesser known brands. I think the tasters were fooling themselves.