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Umm, I Have A Question. August 21, 2008

Filed under: I wonder, food, really? — lianadickson @ 5:09 pm

So, if it’s “flavored” with meat, but there’s no meat in it…what do they do with the meat after it flavors the sauce?

 

One Response to “Umm, I Have A Question.”

  1. Angelo Says:
    August 21, 2008 at 8:48 pm

    OK, I have experience in this area.

    Qualifications:
    #1) I’m a sweaty Italian, in fact I’m FBI (Full Blood I-tai)
    #2) Pretty much EVERYONE in my family owned a restaurant or Pizza store at some point in time.
    #3) Because of above I have NOM’d on much Italian food.

    My guess on where / how they do meat flavoring… they use FAT!

    I haven’t looked at the label but but I assume there’s some kind of fat (from a meat/animal) in there.

    As far as canned/jarred sauces go, I prefer the Trader Joe’s Vodka sauce (MMMM) or (m)any of the Barilla sauces. I always take the jar of sauce and fix it (spice it up) to more of what I am used to.

    As an added bonus:
    For pasta, this may sound lame but really ANY pasta made in Italy (imported but it’ll say made in Italy) make decent pasta meals. This holds true to the kind you can often find a .99 cent stores! My preference in this area hovers around Barilla (I love the Spaghetti Rigatti, those ridges are where it’s at) and DeCecco brand pastas.

    And you MUST MUST MUST cook the pasta to Al Dente… none of that boiled until it’s mush stuff! :)

    Once it’s Al Dente (even a little harder because it often finishes to cook after you’re finished), strain the water, you can leave a tiny bit there for the starch content, add some butter to the strained pasta and or a little olive oil to keep it from sticking together and add a NOM flavor! Now you fold / ladle sauce in.

    Wow that turned into an almost Alton Brown-esq cooking show!

    Reply

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