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I rarely use a jarred sauce, but when I do, it is Rao's. I like to keep a jar in the pantry just in case. If I think of it when I am at Safeway, I will also pick up P&S Ravioli's sauce, which is frozen, or Scaramuzza's sauce, which is also frozen. Both are very good. I used to live in walking distance of a P&S store and it was great to pick up fresh pasta, sauce, and meatballs when I was working and got home too late to prepare dinner.
AH yes, Trinacria, a wonderful Italian store!! They deliver their homemade sauces to many restaurants in the Baltimore-Washington area. Their homemade cannolis are also very good.
Agreed, James-good to see another Charm City-ite weighing in on something other than our depraved local political scene!
Trinacria is a true gem, best old-school Italian deli-market in town. Great cured meats and cheeses, olives and olive oils, dried mushrooms, fresh and dried pastas, amazing ho-made raviolis, that stupendous gravy, and great deals on obscure Italian wines. If you haven't yet, try some of their Mortadella (in this case, the cheaper stuff is the best!), full of pistachios, and just enough fat to be heavenly smooth-hard to believe this is what "bologna" has degenerated into. (Baloney!) My only problem with Trinacria is that I have to limit my visits to only a few times a year... those trips to get "just a of couple items for supper" end up running into serious money!
My wife's grandmother, who jumped the boat from Abruzzi with her mother before the turn of the last century, was a steadfast Trinacria customer for nearly 80 years (she lived to be 101, buried two husbands, and all but one of her children). Her mother (my wife's great-grandmother) never learned to speak English, even after decades in Baltimore's Fell's Point/Little Italy neighborhoods (a lot easier then than now). Her daughter, my wife's grandmother, claimed she didn't remember any Italian...except when it came to haggling with the Trinacria counterman about whether the Reggiano was the true quality, or the cheap stuff "per gli americani stupidi!"
Agreed, James-good to see another Charm City-ite weighing in on something other than our depraved local political scene!
Trinacria is a true gem, best old-school Italian deli-market in town. Great cured meats and cheeses, olives and olive oils, dried mushrooms, fresh and dried pastas, amazing ho-made raviolis, that stupendous gravy, and great deals on obscure Italian wines. If you haven't yet, try some of their Mortadella (in this case, the cheaper stuff is the best!), full of pistachios, and just enough fat to be heavenly smooth-hard to believe this is what "bologna" has degenerated into. (Baloney!) My only problem with Trinacria is that I have to limit my visits to only a few times a year... those trips to get "just a of couple items for supper" end up running into serious money!
My wife's grandmother, who jumped the boat from Abruzzi with her mother before the turn of the last century, was a steadfast Trinacria customer for nearly 80 years (she lived to be 101, buried two husbands, and all but one of her children). Her mother (my wife's great-grandmother) never learned to speak English, even after decades in Baltimore's Fell's Point/Little Italy neighborhoods (a lot easier then than now). Her daughter, my wife's grandmother, claimed she didn't remember any Italian...except when it came to haggling with the Trinacria counterman about whether the Reggiano was the true quality, or the cheap stuff "per gli americani stupidi!"
my wife's grandmother claimed she didn't remember any Italian...except when it came to haggling with the Trinacria counterman about whether the Reggiano was the true quality, or the cheap stuff "per gli americani stupidi!"
I like to think I can tell the Reggiano from the fluff, but who knows? What was the stuff per gli americani?
I love the spicy tomato sauce I can pick up at my local supermarket. Cook some bacon, cut it up and add it to that with pasta and cheddar = awesomeness
Location: where you sip the tea of the breasts of the spinsters of Utica
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Quote:
Originally Posted by TabulaRasa
I HAAAAAAAAAAAAAAAAATE sweet sauces, whether prepared or homemade. Why, why, why put sugar in a pasta sauce?
Well, in an ordinary tomato sauce, even a small amount that you wouldn't taste, like a teaspoonful, adds a unique character with cooking ...... it seems to "age" the sauce more rapidly.
But yes, some of the commercial brands like Ragu and Prego are loaded down with way too much.
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