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RE: thank you

Posted by JURB (A) on July 19, 2017 at 17:27:31

In Reply to: thank you posted by bullethead on July 12, 2017 at 05:11:05:

"Take your time on the spaghetti sauce one, I can't have too much tomato sauce it gives me heartburn."

First of all, he olman told me of a cure for that and it worked. When you get heartburn, take a tablespoon of regular cider vinegar. I thought he was crazy but then I tried it and it worked. Heartburn, as far as I can tell, is caused by the stomach producing too much acid. It does that because it thinks it needs more acid. When you throw the vinegar in there is sees that it has enough acid. I warn you that the first time you do this it may be unpleasant, but it worked for me. I only took the vinegar about four times and now I never get heartburn. It is as if it retrained my body. I shit you not.

That doesn't mean it will work for you but it might be worth a try. The next three times you get heartburn, do the vinegar. It fixed me and I have had no such problems in the (about) ten years after. He died in 2008 so it was definitely before that. I believe the vinegar tells the stomach that it has enough acid and to stop producing it.

Anyway, the sauce recipe might take some time because there are different ways to start it. One is to have a tomato garden, and I did. We planted in the backyard in soil that was nice and black, had seen nothig but grass for any years. Plus fertilized, the tomatoes were so good that tomato farmers came for some. The problem with that theory is that it takes a whole garden to make a pot of sauce, and it still might not do it.

Plus you have to blanche the tomatoes to get the skin off, and then push the meat through a strainer to get rid of the seeds. We did it once and decided it wasn't worth it. Don't get me wrong, it was great sauce but we went back to cans.

So you can use tomato sauce, and you get their spices and whatnot. Sometimes sugar, avoid that. Read the ingredients before you buy.

One way is to use tomato paste. And when they say add three cans of water to each can, screw that. You just use enough water to get it moving, and use hot water, and add salt, hopefully unrefined salt. Using cans of tomato puree is almost the same. No spices, you add them.

Those would be basil, oregano and rosemary. But they don't go in the sauce, they go in the saucepan to get fried a bit in olive oil and perhaps a bit of butter added if you care to. In there also is a bunch of onions and garlic. You can make it with green peppers and mushrooms if you like, and that is the time they go in. Fryem up.

Once you got that going on you can deal with the meat. I wasn't going to go into that today but I guess I will.

first of all you need GOOD Italian sausage, hot. Don't worry if you do not like hot, it won't be after cooking. You fry a bunch of it in a pan. then you throw it in the sauce. You keep the grease right now to fry the pork pieces. Like western ribs or something of that sort. After that is fried then you throw it in the sauce WITH THE GREASE.

Then you start making meatballs. That is regular meatballs. The meat, onions and garlic, salt and pepper, pretty much it. You fry them, and when you throw them in do not include the grease.

As the sauce cooks of course you have stirred it. When the grease comes to the top you stir it back in. The third or fourth time it comes up then you skim it, but you stir it back in at least three times.

Another one of those things it practically takes all day to make, but in the end it is worth it. At least I think so.

I also used to make a pretty killer pizza, but I stopped because the crowd who loved it is mostly dead or gone somewhere. I know more dead people than alive, and the bad part is that this has been true since I was in my thirties. I expect it now at 56, but back then it was a bit hard to handle.

Everyone came to have my pizza, back when I had a crowd. Today, I won't even bother to make it. Like the kash, I made a batch with seven chickens and it was gone. Today, it would be sitting in my deepfreeze.

So now, I will just give out the recipes and let others enjoy them.

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