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Thread: General Food Talk

  1. #1491
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    Re: General Food Talk

    Quote Originally Posted by myrosiedog;3692329;
    What is up with crackers lately? I have noticed the last few times I've bought Ritz or Saltines, that they crumble when touched. I have half a sleeve of Ritz crackers that can't be used for anything because they break when you just barely touch them. Same for saltines. And godforbid you need to spead something on them, they fall apart.
    These are the name brands too. Are they making them with cheaper products or something now? It's ridiculous.
    I wonder if it has anything to do with the new evil fat they're not allowed to use... transfatty acids, whatever. What am I trying to say?
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    Re: General Food Talk

    I use fat-free Premium saltines, and they are the most delicious things ever. They are crispy to the point of making regular saltines taste like they are stale. They taste exactly like the regular saltines except for the crisp factor. The price is the same. Once I tried them, I never went back to the old ones.
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    Re: General Food Talk

    I haven't had any problems at all with any of the brands of crackers I get at Trader Joe's (Vinta, Kashi, Trader Joe's Stoneground Wheat) -- and they've never contained hydrogenated- nor partially-hydrogenated oils (trans-fats).
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    Re: General Food Talk

    I dont' have a trader Joes or I'd shop there. Closest one to me is over 2 hours away in Atlanta and I'm NOT driving to Atlanta just for TJ's
    I actually prefer Carr's crackers, but of course, if I like it, then my family turns their nose up at it. I especially like Carrs cracked pepper crackers.
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    Re: General Food Talk

    Quote Originally Posted by AshleyPSU;3692335;
    I just attempted to make homemade pizza sauce. Key word: attempted.

    It looks kind of strange but it tastes good. I have a ton of Roma tomatoes in my garden and I don't eat them. I bought my house a few months ago and they just started growing. I threw some onions, garlic, olive oil, salt, pepper, and tomatoes in a saucepan and hoped for the best.

    It would be pretty hard to screw up such a basic recipe but I guess I thought it would look more like the store bought stuff. Mine is kind of runny and orangish.
    Runny and orangish means you need to cook it down more. How long did you let it cook for? also add a bit of sugar to cut the tomato acidity. I usually cook mine for at least 2 hours on low heat and watch closely.
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    Mullet/Summer Enthusiast AshleyPSU's Avatar
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    Re: General Food Talk

    Quote Originally Posted by livin4reality;3693101;
    Runny and orangish means you need to cook it down more. How long did you let it cook for? also add a bit of sugar to cut the tomato acidity. I usually cook mine for at least 2 hours on low heat and watch closely.
    I think I only cooked it for around 30 minutes total. The recipe online said 10 minutes but it just wasn't ready. My friend mentioned sugar, and I was like "huh?" I never thought of that. Thanks for the tip.
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    Re: General Food Talk

    It seems like "a little sugar" goes into almost everything...for the better. I put "a little sugar" in my cabbage, sausage, potatoes, and onions and it was fantastic! You could just bareyl, barely taste the sweet; I am not much of a fan of sweet and savory together.
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    Re: General Food Talk

    Adding a tiny bit of sugar to foods like that is akin to adding a pinch of salt to sweets. They work together in concert to bring out the other flavors or perform a specific action like reducing acidity, etc. (I watch Alton Brown's Good Eats, where he explains why food does what it does in addtion to giving great cooking tips. I like understanding why something works in the kitchen)
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    Re: General Food Talk

    I've got a batch of bean soup in the crock pot, courtesy of that great sale at the Honey Baked Ham store. The house smells amazing!
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    Re: General Food Talk

    Quote Originally Posted by AshleyPSU;3693144;
    I think I only cooked it for around 30 minutes total. The recipe online said 10 minutes but it just wasn't ready. My friend mentioned sugar, and I was like "huh?" I never thought of that. Thanks for the tip.
    You got lucky, having your own Romas in your backyard.
    Did you puree the tomatoes first? I'm sure you did. The recipe may have started with tomatoes that had already been cooked down, and then they added the other ingredients to make sauce.
    Romas hold their shape when you cook with them, they don't break down like other tomatoes and so I always peel and puree mine for sauce and cook them down or cook until it has thickened up (most of the water is gone) and then add my other ingredients. It sounds like they weren't cooked long enough, I've done that myself and they do look orange. I would try what livin recommended.
    I peel and chop some up and stick in freezer bags to add to soups, chilli, and stews.

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