contest The Next Throwdown is...
- Thread starter The Hot Pepper
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Would using San marzanos from a can be a sin here on THP? Just asking because I'm not sure I can find a fresh source.
Dude if you knew about Italian culture you'd know they use canned goods with no hesitation. Dried pasta, canned tomatoes, they often rate higher than fresh.
I'm using canned crushed SM's ...
The sin here, would be using pre-seasoned pizza sauce, I think ...
The sin here, would be using pre-seasoned pizza sauce, I think ...
It's preference. Dried pasta cooks to al dente. Fresh is softer. Always! If you like al dente use dried. Italians dry most their pasta, fresh is a marketing thing here. The word sells. However certain noodles are better fresh vs. dried like fettuccine and pappardelle imo.
dried-fresh pasta ... or, fresh-dried pasta?
Grant- I thought you were using Canned new jersey tomatoes. The real Napoletanas of New Jersey.
http://www.donpepino.com/history.asp
"Few companies prosper for over 100 years. The secret behind the Sclafani / Don Pepino success is the quality of the products themselves. Jersey tomatoes are considered the best tomatoes in the US, and the Company’s products are made from fresh New Jersey tomatoes, grown near the Sclafani/ Don Pepino southern NJ packing plant. "
http://www.donpepino.com/history.asp
"Few companies prosper for over 100 years. The secret behind the Sclafani / Don Pepino success is the quality of the products themselves. Jersey tomatoes are considered the best tomatoes in the US, and the Company’s products are made from fresh New Jersey tomatoes, grown near the Sclafani/ Don Pepino southern NJ packing plant. "
The Hot Pepper said:
i like a lil tune-in tokyo on the noddles ...
Ashen said:
Yes, that's them ...
They're my favorite canned
You'll see I just checked your profile ... to see if you were a Dan*
The one's they sell at my spot, are these: https://amzn.com/B000SEOJC8
Publix has Cento one's ...
But I saw a glowing review of the Sclafani on pizzamaking.com a few years ago and tried them ... and that was it for us, we've been using them ever since. They are highly convertible, and we just found we could drive them anywhere we wanted to take them in terms of flavor. Excellent with mad butter, with cream, and we've used them in a couple of nice Indian curry dishes too along the way.
They aren't too expensive when you catch the right deal on Amazon ...
I think I bought a dozen for less than $2/can, with free shipping (Prime) ...
Publix has Cento one's ...
But I saw a glowing review of the Sclafani on pizzamaking.com a few years ago and tried them ... and that was it for us, we've been using them ever since. They are highly convertible, and we just found we could drive them anywhere we wanted to take them in terms of flavor. Excellent with mad butter, with cream, and we've used them in a couple of nice Indian curry dishes too along the way.
They aren't too expensive when you catch the right deal on Amazon ...
I think I bought a dozen for less than $2/can, with free shipping (Prime) ...
Just checked Winco's canned tomato selection and all they had was "San Marzano-style"
If the cost differential was more than some change of a dollar, I wouldn't bother with SM-like tomatoes ...
That's the truth.
That's the truth.
I think "sm-style" refers to the basil and whatever else they put in there.
Grass Snake said:
Sugar, perhaps ...
Guess you would classify this as "pre-seasoned" wouldn't you say Grant
What I think is that if someone uses preseasoned maters and I complain ... that they'll get a lot of votes for that.
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