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Posted on 2/10/18 at 4:35 pm to Athis
Silver palate marinara is the best imo
Posted on 2/10/18 at 5:07 pm to Athis
A Canadian tells you how a Jew decided what Italian Spaghetti sauce you like
If you are a Malcolm Gladwell fan, as I am here is his verbatim TED Talk from his book. Impressive as he uses no TelePrompTer.
If you don’t know him, he has several very good books. In addition to spaghetti sauce he can tell you about mustard, ketchup business, dogs, rotisserie chicken and hair color among other things.
If you are a Malcolm Gladwell fan, as I am here is his verbatim TED Talk from his book. Impressive as he uses no TelePrompTer.
If you don’t know him, he has several very good books. In addition to spaghetti sauce he can tell you about mustard, ketchup business, dogs, rotisserie chicken and hair color among other things.
This post was edited on 2/10/18 at 5:09 pm
Posted on 2/10/18 at 5:35 pm to Martini
Just watched the whole thing. Love all of his books
Posted on 2/10/18 at 6:12 pm to Powerman
I like to try heavily upvoted products. Results are typically good. Where does one find Cajun Power? I can't recall seeing this anywhere.
Posted on 2/10/18 at 6:12 pm to Athis
Rao's
Posted on 2/10/18 at 6:14 pm to Mad Dogg
Cajun power is made in abbeville I believe... it’s at most stores around Lafayette. Fresh Pickens carries the whole Cajun power line.
Posted on 2/10/18 at 9:24 pm to tduecen
quote:
Monjuni's
You can keep that sweet crap.
Posted on 2/10/18 at 9:39 pm to Mad Dogg
quote:
Where does one find Cajun Power?
I get it at Rouse's.
quote:
I hope you're trolling as I checked the ingredients on that shite this morning and the right off the bat it was water.
I'm sorry. Didn't know you were allergic to H2O. And don't look now but beer has water in it too. Shocking, I know. And so does Newman's...and Ragu. Seeing a trend?
Posted on 2/10/18 at 10:15 pm to GeauxTigers0107
Ingredient lists start with the most prevalent ingredient. Cajun Power is mostly water, as compared to Rao's which is mostly tomatoes.
Posted on 2/10/18 at 10:25 pm to marcus3000
I honestly don't care what the most prevalent ingredient is. They all contain basically the same shite. Whatever tastes best is what I buy, and for me that's Sockarooni or S&J Original.
Posted on 2/11/18 at 12:42 am to Athis
Kroger spicy 4 cheese is the jar of a lifetime! 
Posted on 2/11/18 at 8:48 am to Spock's Eyebrow
quote:
Bertolli olive oil and garlic.
Bertolli is by far the best value for jar sauce. Rao’s is great, but a bit pricey.
Posted on 2/11/18 at 9:50 am to Athis
Three pages and no love for Barilla?
I like their Tomato and Basil. Also has a short list if relatively simple ingredients, with no HFCS. Great bang for your buck, as it's usually under $2.
I like their Tomato and Basil. Also has a short list if relatively simple ingredients, with no HFCS. Great bang for your buck, as it's usually under $2.
Posted on 2/11/18 at 12:03 pm to 632627
quote:
Bertolli is by far the best value for jar sauce. Rao’s is great, but a bit pricey.
I went through a phase where I tried Rao's and all the expensive sauces. I enthusiastically returned to Bertolli Olive Oil and Garlic.
Posted on 2/11/18 at 12:15 pm to Jibbajabba
quote:
Browned meat with a jar of prego original and two small cans of hunts tomato sauce with oregano and basil is the bees knees.
Actually, that's a damn good combo if you don't have time to make your own completely from scratch. Those are good base spaghetti sauces that you can easily put your own touches to and will taste very good if you're in a tight.
Posted on 2/11/18 at 3:09 pm to ColoBama
No prepared spaghetti sauces, I keep cans of Cento and season them as I go. I guess I'm not sure why people with cooking skills buy prepared sauces. Does it save a lot of time or what?
Posted on 2/11/18 at 3:41 pm to andouille
I’m ur upvote.
Posted on 2/11/18 at 6:51 pm to OTIS2
I dont see how it saves time, as my wife uses Classico Roasted Red Pepper. I pulled a package of bacon venison from the freezer for meatballs tonite.... diced/crushed garlic and sauteed n olive oil, added some diced onion, bell pepper and torn basil leaves.. then added her sauce.
If im gonna go thru that trouble, just ger me some Cento crushed maters and let me use my own seasonings.
Red sauce is simple and can be as deep or shallow as ur cooking time allows. Why cheat when u dont have to?
And I love Malcolm Gladwell.
If im gonna go thru that trouble, just ger me some Cento crushed maters and let me use my own seasonings.
Red sauce is simple and can be as deep or shallow as ur cooking time allows. Why cheat when u dont have to?
And I love Malcolm Gladwell.
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