Re: Dinner in the year of our lord 20241031.

D wrote:
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On Tue, 12 Nov 2024, Carol wrote:
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D wrote:
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On Mon, 11 Nov 2024, Carol wrote:

I was raised with no real sweet tooth, comparitively, so things
are often 'too sweet' for me.  This drives a lot of my scratch
cooking.  Tomato sauces especially.  Commercially produced
tomato sauces add sugar for filler most of the time.

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This is the truth! Both me and the wife use cherry tomatoes as the
basis for tomato sauce. Much better, cheaper and tastier!

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I like Romas but other types don't bother me.  I'm usually grabbing
a can from the bottom rows (USA, premium price is eye level and
often not as healthy).  The ones at the bottom rows on tomatoes are
generally better and they add no salt (or very little).  Dramatic
sodium change between 'Heinz/Hunts/Contadina' and the real ones
that generally list just tomatoes and nothing else.
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Reminds me of low quality brands of stock. Mostly salt and a little
bit of artificial flavouring. Shudder!

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That's true.  I mostly use my own home made vegetable stock.  It's just
made of ends and peels that most toss out.  This time it's got the
woody ends of some asparagus as well as cabbage cores, wilted cabbage
leaves, some rubbery celery and carrots, some peelings from turnip,
onion skins for color, and a core from a cauliflower.  A bit of mustard
greens that wilted and some bok choy bottoms.  A bit of salt is needed
so it doesn't yasye 'flat' but more like 1/2 ts to a 1/2 gallon yield.
Cores of bell peppers and the seeds, left over prechopped onion that
didn't get used within 3 days.  Just whatever we used that most toss
out.  No potatoes or skins because II like a clear broth.
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