Tinfoil Chef

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Last January I did a review of an at the time new variety of the famous Pringles potato crisps. This new flavor featured chips that came with Philadelphia resumes, specifically I’m talking about the, Philly Cheesesteak Pringles.

Unfortunately, I found out soon after that while I was Annoyed With WalMart for no longer carrying it, that the real reason was that they had been discontinued.

Some things are honestly beyond my understanding and one of them is why a company would discontinue a product that was enjoying so much success. In the case of the aforementioned Philly Cheesesteak Pringles, the product had met with considerable success. Before it was discontinued, Walmart and other stores in our area were unable to keep them on the shelves.

Frankly, Aside from the original and the Sour Cream and Onion flavors, this was without doubt the best variety that Pringles had ever come out with and yet all we get is a flash in the pan… a brief taste of something good and a chance to decide we really like it and it’s taken away and replaced with things that mostly taste like each other.

The Backed potato and Cheeseburger varieties of Pringles are sorta ok, but honestly they both taste pretty much the same. The Macaroni & Cheese variety didn’t even fair that well, not having much taste at all. Yet Philly Cheesesteak, a flavor loved by so many they couldn’t keep it on the shelves, is discontinued.

Technorati Tags: philly cheesesteak, chips, pringles, flavors, popular version, discontinued, potato chips, popular varieties, chips, potato crisps

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This is continued from the previous entry “Homemade Tomato Sauce“. I was originally going to do the whole thing as one entry but decided to break it up into two steps when it started to get kinda long.

I start the actual spaghetti sauce by taking three 1 pound chubs of ground turkey (thawed) and browning it in a large skillet with a generous handful of chopped green pepper and another of diced onion. Sprinkle some Italian seasoning on this and stir and chop with the spatula to both break up the meat and mix everything together.

In a large sauce pot start with the tomato sauce and add salt, pepper, Italian seasoning, basil a bay leaf and a handful of parsley. When the meat is thoroughly browned, this is where I normally would add two 29oz cans of spaghetti sauce, I added the tomato sauce I made earlier along with a couple cans of diced tomatoes and Italian seasoning.

Bring it to a boil stirring frequently, then cover and turn the heat down to low. Check it once in a while and give it a stir. How long you allow it to simmer is mostly up to you. It can be ready to use in 10 to 15 minutes of simmering but I prefer to let it go all afternoon (two to four hours) to allow all of the flavors to blend.

Technorati Tags: tomato paste, recipe, spaghetti sauce, tomato sauce, homemade spaghetti sauce

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I’ve been guilty of using canned spaghetti sauce or tomato sauce as a base to make the actual sauce that we end up using. Circumstances finally caught up with me however recently. I was all geared up to make the spaghetti sauce when I discovered that the cupboard had experienced some serious weight loss, the canned sauce that I’ve always used as a base was gone. Ditto the tomato sauce that I’ve used on occasion.

Fortunately I’ve been known to be a quick study when I need to be and after spending some time with a search engine and looking at various tomato sauce and spaghetti sauce recipes, I settled on this combination of several things I found and one or two that I’ve been doing all along.

First comes the tomato sauce which serves as the base. Since I didn’t have any fresh tomatoes I opened four cans of diced tomatoes and sent them on a merry journey in the food processor to render them into a sorta thick semi-liquid state. I did “cheat” a bit and added a 6oz can of tomato paste as well.

Then I put that in a largish saucepan with a cup of water and cooked them over a medium heat, stirring frequently until they cook down and get thicker … roughly about 45 minutes to an hour or until it’s thick and smooth.

This sauce can be put in a tightly sealed container and frozen for up to a year or so if you make a large enough batch of it.

You can also make a tomato paste by continuing to cook on a low heat, stirring frequently to keep the sauce from scorching until it thickens to a paste. This can also be frozen in sealed containers for up to a year or so.

Technorati Tags: homemade spaghetti sauce, tomato paste, spaghetti sauce, homemade, tomato sauce, recipe, homemade tomato sauce, sauce

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