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13 hours ago, MyOwn said:

Me too, cold anything with tomato sauce 😋

Cold pizza is the bomb

I agree.....sometimes I'll order a pizza after dinner just so I can have cold pizza for breakfast.

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ya can eat it w/o worry of burning yourself on molten lactate of cow

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14 hours ago, billybob said:

chicken neck spaghetti sauce

 

we got wings ... because they were cheap. Necks had to be free  Dad always ate the neck and back. Years later, I found out about the "oysters"

 

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1 hour ago, WillyBob said:

 

we got wings ... because they were cheap. Necks had to be free  Dad always ate the neck and back. Years later, I found out about the "oysters"

 

Thinking Oysters? Oh must be talking about the ones on either side of the back bone, nice.

The chicken neck spaghetti sauce was derived from cooking the necks until the meat left the bones with little help. He described it to me as a delicacy, peasant dish that was not well known. Slow cooking of the sauce essential. Sister came close to cooking his recipes.

I have tried over time. Another is his Muscatouli Italian sausage... Going to eat breakfast now.😊

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One year when we grew alot of tomatoes I decided to make sauce. I never did it from whole peeled tomatoes only so I thought just cook it down ? Well what I did not know was if you cook it long enough until most of the juce/water is removed to about the consistency of a good sauce it gets really strong. It was good but very strong in flavor, a little more and i would have made tomato paste. It was good but almost concentrated. 

.

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5 minutes ago, dtel said:

One year when we grew alot of tomatoes I decided to make sauce. I never did it from whole peeled tomatoes only so I thought just cook it down ? Well what I did not know was if you cook it long enough until most of the juce/water is removed to about the consistency of a good sauce it gets really strong. It was good but very strong in flavor, a little more and i would have made tomato paste. It was good but almost concentrated. 

.

Here's a trick my wife the canning guru uses when working with whole tomatoes.....Wash and core the tomatoes, place in freezer bags and freeze thoroughly.  When ready to use, thaw the bags in the sink, and the tomatoes will give up a lot of liquid, and be easy to peel.  

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Don't know if was right or not but I put them in boiling water for about 10 seconds then on a tray to cool, the peelings just slid off after that. I cooked about 25 and did what you said with the rest in freezer bags to use later.

 

There was to much liquid with the fresh ones, freezing first could have helped. That was part of why I cooked the sauce so long which made it strong. I never canned any, just froe gallon bags and added to sauce at different times. Even now when making sauce I start with a gallon of sauce and a gallon of whole tomatoes, I like the pieces and thickness of the whole tomatoes.

I need to remember that

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steaming works to removes skins

Roasting them like green chiles would work, if you are gentle.

 

Our weather allows us to dry them. And, as dtel noted, they are "strong"/concentrated.

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Along with the chicken's neck (which my Dad and I fought over) we also chewed and sucked on the feet.

That was a very long time ago. Sound's yucky now but food was short and it tasted good.

Nine in the family-nothing was wasted.

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28 minutes ago, NADman said:

Along with the chicken's neck (which my Dad and I fought over) we also chewed and sucked on the feet

Yeah ... remember travelling to Taiwan in the early 70's and eating chicken wings. Was a delicacy there ... took at least another 10 years to become mainstream in the US :D 

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Wings, especially the "drumstick" part have long been prized in Asia, due to the high collagen content (tasty) inherent in them.

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Thinking of adding some square footage to LF's music room.  The music room at my house is about right for me but I'm rarely there. LF's room is about 13'x14' and I'm thinking about making it 13'x24'.   

Thinking no more than $30,000.  Would be moving one of the two systems at my place to LF's place when complete.

Worth while?  Considerations?

IMG_3133.JPG

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your LF's space is just slightly larger than "the doghouse"...

  yeah... an expansion would be nice if you want much more than a nice set of bookshelf speakers.

speaking of which

 I can get a pair of RB-81 II local. The person wants $300. Seems a little high. If I want to take a little drive, there is a pair of RB-61 II and a small sub in Phoenix for $200. Anyone have experience with these models? I seem to recall the RB-61 series being pursued further with a couple model upgrades.

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that pitch looks like something I wouldn't try....

   I'm not a thrill seeker.... got over that before I broke myself.

I used to climb windmills at my buddy's ranch. Get all slimy in gearbox lube and climb back down the metal rungs.

I didn't "ride" herd.I don't trust horses. Big and squirrelly.  They can be your best friend, or kill you as fast

 

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18 hours ago, dtel said:

I like the pieces and thickness of the whole tomatoes.

 

that's how my "sauce" is. 2 cans of diced tomato, 1 can sauce. Diced onion... peppers, mushrooms, whatever strikes my fancy

point is, there are recognizable chunks of "stuff".

 

mom used whole stewed tomatoes and crushed them. These diced work fine for me. If I was working with "real" tomato, things would be done differently

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Mornin' All

 

Fall is here. The crisp AM's. It will be in the low 40's this week. Good thing it only lasts for a few minutes. Sunrise fixes that in a hurry. Find myself drinking more coffee to warm up.

Wife likes "fresh air" and leave the windows open. 50` is fresh enough.

 Been watching this set of CF-7's, RB-81 II, and a fancy center. The person is splitting them up.  Has $1600 of the tall one, $750 for the center and $300 for the RB's.   Think I'll keep watching. There's a pair of RB-61 II plus a small sub in Phoenix. Asking $200 and they haven't gone anywhere, either. Looking for something to upgrade the R15M's in the doghouse w/o displacing to much stuff.

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On 10/4/2019 at 5:28 PM, BigStewMan said:

deep

You out of all of the people here, I thought you would get the song connection. This is a lyric from an obscure song.

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