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Thread: If you love Garlic and Olive Oil

  1. #11
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    countryboy's Avatar Senior Member
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    Quote Originally Posted by Common View Post
    Exactly I make it with broccoli raab when its firm and fresh..thats the best

    Im going to have to make you an honorary italian Doc
    I didn't know you were Italian. I'm not, but I look it, haha. Not kidding. When people try and guess my ethnicity, they almost always guess Italian. Must be all the garlic. I grew up in a neighborhood that had a LOT of Italian families, and have always had an affinity for Italian culture.

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    bulletbob's Avatar Senior Member
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    I like garlic and at one time grew a lot of elephant garlic, I do make a lot of my own tomato sauces , I prefer fresh tomatoes but canned will work, we use a ton of garlic especially on sea food and in our Italian cooking .
    I grew up around a lot of Italians and they preferred to make their own sauces but gardens were common then not so much these days as land ownership has switched from large rural lots and farms . you need a couple acres to raise a good garden at least in my opinion .

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    Quote Originally Posted by bulletbob View Post
    I like garlic and at one time grew a lot of elephant garlic, I do make a lot of my own tomato sauces , I prefer fresh tomatoes but canned will work, we use a ton of garlic especially on sea food and in our Italian cooking .
    I grew up around a lot of Italians and they preferred to make their own sauces but gardens were common then not so much these days as land ownership has switched from large rural lots and farms . you need a couple acres to raise a good garden at least in my opinion .
    A lot of Italians buy bushels of roma tomatoes near the end of the season to make their sauces that they 'can' for future use. I say sauce, but often it's just a process of dumping the tomatoes in boiling water for a minute to loosen the skins and then crushing the tomatoes, removing the skins and seeds and then stewing them for a bit before canning them in mason jars. They may season them, but often they don't, saving that part for the making of the actual sauce for each meal.
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    Quote Originally Posted by Hoosier8 View Post
    Sounds great. I stopped by an Iranian friend of mine after his mother left for the home country and she had made some yogurt soup. We are used to refrigerating everything and this was left out overnight so I wasn't sure I wanted any but he insisted. He got a bowl for me and started cutting up fresh garlic into it. Gotta tell ya that it was amazing. I also got invited to a Persian dinner his mother made at his house once and learned how his mom made tabouli. They used cilantro instead of mint and it was also amazing.
    Went to dinner many years ago at a friends house, my wife and I...his wife serves borscht, then plops a big spoonful of what I thought was sourcream in the middle...I didnt want to offend but I didnt want it in my soup. I ate it and it was ok pretty good but I found out it wasnt sour cream but plain yogurt
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    Quote Originally Posted by Dr. Who View Post
    A lot of Italians buy bushels of roma tomatoes near the end of the season to make their sauces that they 'can' for future use. I say sauce, but often it's just a process of dumping the tomatoes in boiling water for a minute to loosen the skins and then crushing the tomatoes, removing the skins and seeds and then stewing them for a bit before canning them in mason jars. They may season them, but often they don't, saving that part for the making of the actual sauce for each meal.
    Plum tomatoes are best for marinara sauce
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    I can also take garlic and olive oil with balsamic vinegar for a simple dressing for pasta. Add salt.
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    Quote Originally Posted by Common View Post
    Plum tomatoes are best for marinara sauce
    I believe that roma and plum are different names for the same tomato.



    Last edited by Dr. Who; 06-27-2020 at 08:19 AM.
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    About a gallon bag of Roma’s make a quart of canned sauce. I don’t put anything else in it when canning because other ingredients can lower the PH so I can water bath them only. Have about 12 Roma plants growing.
    So far, the only ACTUAL legitimate race crime of 2020 was taking a woman off a bottle of syrup because she was black.

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    Quote Originally Posted by Hoosier8 View Post
    About a gallon bag of Roma’s make a quart of canned sauce. I don’t put anything else in it when canning because other ingredients can lower the PH so I can water bath them only. Have about 12 Roma plants growing.
    12!? They'll yield a few hundred pounds of tomatoes.
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