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From: Frank (
Subject: It's a matter of taste...
Date: November 12, 2003 at 7:02 pm PST

In Reply to: totally disagree posted by Sabrina on November 12, 2003 at 7:18 am:

Sure, it might be a *little* quicker, but...

I'm Italian, and we're taught from a young age to use fresh stuff. Sure, you can use dried parsley, basil, oregano, and garlic powder or chopped garlic from a jar, but will your pasta sauce taste as good as it could be?

I've taught people that with some fresh ingredients and a can of good quality Italian tomatoes you can whip up a marinara sauce almost as quickly as opening a jar of ragu, that blows away any restaurant sauce. And with garlic, it takes 1 minute to peel off a clove or two, smash it with the side of a knife, peel the skin, and chop it. Can't get any fresher or more natural than that...

I'd have that done before you could pull your crusty jar from the back shelf of the refrig, find a spoon, open it...


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