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San Marzano Tomatoes

Ahh. I haven't tried italobrand, but Centos san marzanos claim to be prepared and verified by two separate third party sources in the Salerno region. Then imported by cento. My guess is that the two brands are selling the same product. Anyway a 90oz can is 9.99 at Sheridan, which comes out to about 3.33 per 28 ounce can. Either brand, buying on bulk makes a huge difference.

Jan 21, 2013
hrwise89 in Metro Portland

What to do with a stale loaf of sourdough?

Look up Spanish garlic soup. Just garlic, broth, smoked paprika, s&p and some old bread. Very delicious. Probably even better with sourdough

Jan 19, 2013
hrwise89 in Home Cooking

Why is my curry sauce so pale?

I've never run into this problem, but turmeric is usually present in my curry spice roasting mix. Turmeric is a pretty powerful coloring agent. I cook it into rice I intend to make fried tice with just to make it pop.

Jan 19, 2013
hrwise89 in Home Cooking

San Marzano Tomatoes

I know Sheridan has giant (128oz ?) cans from Cento, but I'm not sure of the cost. How much are you paying fat city market per 20oz can? They're 4.99 at Sheridan, and that's the only kind of tomato I can make marinara with that my girlfriend will eat.

Jan 19, 2013
hrwise89 in Metro Portland

Need advice for stuffing pennoni. so many questions.

Yeah we ended up just cooking and cooling the sausage, and mixing it into the ricotta with an egg like dc88 said. We left the noodles pretty hard and just cooked them with sauce beneath and on top under some foil for 15 minutes, then removed the foil and topped with breadcrumbs and some cheese and butter to finish for another 20 or so. Turned out great! I'll have to try some beschamel on top. Its hard enough to get my girlfriend to eat red sauce if any kind, and that might help. I think she just got turned off by too many cans of Hunts.

Jan 19, 2013
hrwise89 in Home Cooking

Need advice for stuffing pennoni. so many questions.

My girlfriend went to the store to buy giant shells to stuff, but they were out. She ended up with some pennoni. They seem large enough to stuff and bake, but I'm not sure what the best method is. I haven't made mannicotti before, so I'm sort of lost. We plan on stuffing them with a ricotta\sourcream\choppedgrlic\basil mixture that we use as pizza sauce. We also bought some Italian sausage. I made some basic marinara yesterday to use tonight, to top them with before putting in the oven.

Should we par cook them and finish in the oven? If cooking to al dente, should we cold shock them? I've read that it can remove starch is vital to maribara absorbtion. Should we boil them until they are just barely cooked, then cool and stuff them and finish them in the oven? Should we mix raw sausage into the ricotta mix or incorporate sausage cooked or uncooked into the sauce? I am lost!

Jan 18, 2013
hrwise89 in Home Cooking