Food, Food, and More Food Thread

Enna wrote:No no not eat that stuff!!! :shakehead: :bleh: You ARE Chef-Boy-Ar-Dee pisan! :hehe: What kind of sauce did you cook? Your dinner sounded so yummy. :)

The sauce was out of a bottle. :sweat:

bmwracer wrote:
The sauce was out of a bottle. :sweat:

Yeah I guessed that alreday...What kind? Do you have a favorite brand or type of sauce? I keep trying different brands and I stiill don't taste any difference! :confused: :)

Enna wrote:Yeah I guessed that alreday...What kind? Do you have a favorite brand or type of sauce? I keep trying different brands and I stiill don't taste any difference! :confused: :)

Usually one of the chunky style Ragu sauces...

According to America's Test Kitchen, the best bottled sauce is Classico... I tried it, but I didn't notice the difference, either.

We must not have palettes that are discerning enough. :rolleyes:

bmwracer wrote:
Usually one of the chunky style Ragu sauces...

According to America's Test Kitchen, the best bottled sauce is Classico... I tried it, but I didn't notice the difference, either.

We must not have palettes that are discerning enough. :rolleyes:

Thanks bmw I'll try Classico or Ragu chunky style next time. If you happen to like white clam sauce I can recommend the Rienzi White Clam Italian Pasta Sauce in a can. :thumbsup: Sometimes I add black olives to it just for fun. :)

Hey my palette is discerning. :bonk: Maybe all of the bottled Italian sauces are really all made by the same company!!! ;) :shocked: :D

Enna wrote:Thanks bmw I'll try Classico or Ragu chunky style next time. If you happen to like white clam sauce I can recommend the Rienzi White Clam Italian Pasta Sauce in a can. :thumbsup: Sometimes I add black olives to it just for fun. :)

Hmm, sorry Enna-chan, but I'm not a white sauce fan. Or even a clam fan for that matter.

Ironically, I do like clam chowder. New England, not Manhattan. :headscratch:

Hey my palette is discerning. :bonk: Maybe all of the bottled Italian sauces are really all made by the same company!!! ;) :shocked: :D

:lol: Yup. One big ol' vat and lotsa differently labeled bottles. :hehe:

if you have a blender handy, this is really easy.

3 cans diced tomato in juice
1 tsp of capers (drained)
2 oz of canned anchovies
1 tbsp of oregano
1 tsp black pepper
1/4 cup of virgin olive oil
2 tbsp of black olives (drained)
pinch of rosemary
1 tsp Thyme
2 bay leaves
salt


1 can into the blender, add everything except the bay leaves, blend til it's a rough puree,
dump puree and the remaining 2 cans into a quart pot, reserve juice from 1 can.
Bring to slow bubble and drop the bay leaves. (add juice to maintain your desired consistancy.)
Cook for 10 minutes, remove bay leaves, and salt to taste.

simple and easy... tomato sauce.. it's a good thing. :nut:
(serves 2-4)

krim wrote:if you have a blender handy, this is really easy.

3 cans diced tomato in juice
1 tsp of capers (drained)
2 oz of canned anchovies
1 tbsp of oregano
1 tsp black pepper
1/4 cup of virgin olive oil
2 tbsp of black olives (drained)
pinch of rosemary
1 tsp Thyme
2 bay leaves
salt


1 can into the blender, add everything except the bay leaves, blend til it's a rough puree,
dump puree and the remaining 2 cans into a quart pot, reserve juice from 1 can.
Bring to slow bubble and drop the bay leaves. (add juice to maintain your desired consistancy.)
Cook for 10 minutes, remove bay leaves, and salt to taste.

simple and easy... tomato sauce.. it's a good thing. :nut:
(serves 2-4)

Thanks for the recipe, but I don't have a blender. :sweat:

And I hate anchovies. :bleh:

hmm.. i guess you could leave it out and substitue it with broiled unagi. :hehe:

krim wrote:if you have a blender handy, this is really easy.

3 cans diced tomato in juice
1 tsp of capers (drained)
2 oz of canned anchovies
1 tbsp of oregano
1 tsp black pepper
1/4 cup of virgin olive oil
2 tbsp of black olives (drained)
pinch of rosemary
1 tsp Thyme
2 bay leaves
salt


1 can into the blender, add everything except the bay leaves, blend til it's a rough puree,
dump puree and the remaining 2 cans into a quart pot, reserve juice from 1 can.
Bring to slow bubble and drop the bay leaves. (add juice to maintain your desired consistancy.)
Cook for 10 minutes, remove bay leaves, and salt to taste.

simple and easy... tomato sauce.. it's a good thing. :nut:
(serves 2-4)

Thanks krim your recipe sounds really good. :good: I'll try it! It reminds me of sauce my mother used to make with just olive oil, anchovies, capers and some garlic. Then you toss the cooked pasta in all of those heated up ingredients. The olive oil was the sauce part. It was delicious. I think its name was Spaghetti Alia Olia ( sp?)

i dont usually use garlic in the sauce, unless there's (non-fish) meat involved. in those cases, onions and garlic get tossed in. this is more of a quick and easy lunch (non breath offensive).

krim wrote:i dont usually use garlic in the sauce, unless there's (non-fish) meat involved. in those cases, onions and garlic get tossed in. this is more of a quick and easy lunch (non breath offensive).

Huh, that's funny since I try to include garlic in as many items as possible. I'm happy to say that my place is a vampire-free zone. :thumbsup: :hehe:

dochira wrote:
Huh, that's funny since I try to include garlic in as many items as possible. I'm happy to say that my place is a vampire-free zone. :thumbsup: :hehe:

normally, i do too, but this is the office/quick dinner date friendly version. ;)

krim wrote:if you have a blender handy, this is really easy.

3 cans diced tomato in juice
1 tsp of capers (drained)
2 oz of canned anchovies
1 tbsp of oregano
1 tsp black pepper
1/4 cup of virgin olive oil
2 tbsp of black olives (drained)
pinch of rosemary
1 tsp Thyme
2 bay leaves
salt


1 can into the blender, add everything except the bay leaves, blend til it's a rough puree,
dump puree and the remaining 2 cans into a quart pot, reserve juice from 1 can.
Bring to slow bubble and drop the bay leaves. (add juice to maintain your desired consistancy.)
Cook for 10 minutes, remove bay leaves, and salt to taste.

simple and easy... tomato sauce.. it's a good thing. :nut:
(serves 2-4)

thanks for the recipe, looks like it would be good to eat. :applaud:

krim wrote:hmm.. i guess you could leave it out and substitue it with broiled unagi. :hehe:

That would be a waste of unagi.

Ate up in San Mateo with my friend today. Ate a Japanese restaurant called Ni-Mo. Didn't eat sushi...didn't have enough $$$, but instead ate their House Ramen. OISHII!!!!! :victory: My friend had the Chicken Udon.

Also got myself the peach flavored Calpico and one of those Green Tea in a bottle....Ito Ten?? forgot what it was...and yes BMW I didn't like it that much, i believe thats why i forgot what its called. ITS SO STRONG!!!! and the vitamin C....140% was the number next to it :shocked:

K.T.Tran wrote:Ate up in San Mateo with my friend today. Ate a Japanese restaurant called Ni-Mo. Didn't eat sushi...didn't have enough $$$, but instead ate their House Ramen. OISHII!!!!! :victory: My friend had the Chicken Udon.

Also got myself the peach flavored Calpico and one of those Green Tea in a bottle....Ito Ten?? forgot what it was...and yes BMW I didn't like it that much, i believe thats why i forgot what its called. ITS SO STRONG!!!! and the vitamin C....140% was the number next to it :shocked:

yea, good Japanese food. heading to LA little tokyo tomorrow. can't wait to have some good ramen there. The peach Calpico, i like it better in a way more than the original. You tried that Lemon drink, the one with the label that has the vitamin C of 77 lemons? not sure if i am willing to try that one. :argh: :doh:

qilver wrote:

yea, good Japanese food. heading to LA little tokyo tomorrow. can't wait to have some good ramen there. The peach Calpico, i like it better in a way more than the original. You tried that Lemon drink, the one with the label that has the vitamin C of 77 lemons? not sure if i am willing to try that one. :argh: :doh:

I have yet to try that drink....I don't think i saw it.... :sweat:

I saw the Pepsi Lime though, but I didn't want to spend $$ on that drink :shakehead:

bmwracer wrote:
That would be a waste of unagi.

it's just a small piece to add depth, dont be stingy. :beatyou:

:hehe:

K.T.Tran wrote:

I have yet to try that drink....I don't think i saw it.... :sweat:

I saw the Pepsi Lime though, but I didn't want to spend $$ on that drink :shakehead:

Aquarius, Lemon Water, Super H2O, Kirin Milk/Tea, Calpico, Pocari Sweat, my main six drinks that i like. There are others that i have tried, but these are the ones i usually enjoy most and buy from time to time at the Japanese Market.

including, Unagi Donburi, some good salmon/tuna Onigiri, and Chicken Teriyaki/ Beef Bowl, and various types of sushi. And sometimes a little yakisoba, soba, udon, and some Takoyaki.

for snacks, it is rice crackers, Pocky, and various other kinds of japanese snacks. :thumbsup: :applaud:

I saw Super H20 at the Mitsuwa market place and i started to laugh :rofl:

Those food you listed sounds really good. I gotta go eat some of those sometimes. I have a big craving for some good sushi, but the problem is I don't have that much $$$ to spend, thats why I go to the Sushi Factory for all you can eat....its good to me, but I want to try a place that isn't all you can eat :mrgreen: