I but this and tomato paste by the case at sams. When making spaghetti I usually stew around 4 tomato's with cayenne and other spices before I add them to the pot. I also brown my tomato paste in a black iron skillet before I thicken with it.
the Black Iron Skillet has to be one of the greatest culinary creations ever. Those and Magnalite pots. My mom has a complete set of the magnalites and will not give them up. I wish they still sold them someplace.
"McWare" pots are the same thing- I have some of both. Guy from Mamou got patent and sells them. Guillory Wholesale in Mamou but I'm pretty sure they are available at Wal Mart too.
Thanks, I'll check those out. The closest thing I could find here in Oklahoma City was actually at Wal Mart, it was a tramtonia or something like that Had the really heavy bottom which makes it really good for cooking a roux. Next time I am home it looks like I will be taking a trip to mamou? Thanks again for the info
I usually just get some big cans of spaghetti sauce... Don't really have the time to cook a good sauce... takes a lot of watching to not burn it... When I cook spaghetti I like to do chicken (shreeded usually) and Tony's green onion sausage... and a crapload of minced garlic...
Thanks loco, tiga gave me a complex over the pimp style and now I feel better. We might be the only two, but I aint the only one. :thumb:
Love the Mex stuff:thumb: The one thing I learned from my Mom about spaghetti sauce is cook it for a long time...put in fridge, then heat it back up and serve it the next day:grin:
