Tomorrow should be a good day

Tomorrow should be a good day

Prove it

You think it looks fancy, but you eat garbage food. look at the trash that you eat

you're a white trash crockpot nigger

Why would you use tomato sauce when you are already slow cooking?

Needs some liquid. Seems to go with it I guess

But you would get liquid from fresh vegetables

You can't identify a red sauce based on ingredients?
Red tomato sauce, mild Italian sausage, onion and bell peppers, garlic if you're that person.
That seems to be a pretty obvious ingredient pool.

You get liquid from fresh vegetables.

Open your eyes.

I understand what he is making. I don't know why you would use a premade sauce when you are already slow cooking. Why wouldn't you use fresh vegetables and tomato paste? Maybe some whole canned san marzanos.

The meat is frozen solid. Might only use 2 sausages. They are huge

OP, for that good good, sauteed onion, celery, and carrot, that's the Trinity, called Sofrito, until it begins to turn transparent, or you can do Onions, Parsley, sauteed in butter or lard until it begins to turn transparent, called Battuto, which is also used to refer to the other thing. Once that's good, get that meat in, break it up and allow to cook, until the meat is cooked through and the Sofrito/Battuto are nice and tender and transparent.
If there's too much fat, decant some of it, but keep a little bit. Toss in your red tomatoes/tomato sauce/tomato puree&diced tomatoes, and allow to slowly cook for an hour or 2.
Salt and pepper are always implied, but because you're using sausage, you will likely not need to season it much.

Cheers. Don't listen to other anon, he's a moron who can't identify a recipe by ingredient list.

Why isn't he making it complicated for me?

He's cooking for himself.

Fresh vegetables

But then

Tomato paste

Canned San Marzanos.

I understand that this is how Italian-Americans would do this, but do YOU not at all see why you're a retard for arguing about this?
Even if you were Italian-American, it would be incredibly retarded for you to argue about this.

Anon, why do Italians tend to use canned tomatoes?

This is my tomato situation. I guess I could put ‘em in there too. They will disintegrate

I thot you died. Wtf

Tomatoes need to be steamed and peeled.
Just leave them out, anon is being a tight ass.

It's not complicated. The whole fucking point of slow cooking is to break the vegetables down into a sauce. Why would you use a premade sauce where you have zero control? Don't even get me started on the granulated garlic instead of fresh. Learn to cook.

Thanks anon. Complicated stuff but I’ll take parts of it

Post some pics of your meals

Ok good. Those tomatoes are for salads I never make

Learn to cook

Talks down on granulated seasonings

Don't use canned.

Use canned tomatoes and tomato paste.

Dude, ATLEAST be consistent. WHY do Italians use canned tomatoes? I personally know why you won't answer that question, because the answer makes you look retarded.
I already know you're retarded, and almost CERTAINLY you've never seen the inside of a professional kitchen, where granulated seasonings mixed into hydrogels and oils are the most industry wide accepted method of creating seasoned bread sauces, beyond simple balsamic.

The fact you're hung up on the SINGULAR thing he did that bothered you is also a great sign you're not a chef. People cook at home the way they have always cooked at home. Even if that food was wrong to you, if his mother made it that way, it's right to him. He grew up on it.
You don't love anything, especially not food.

Np, keep what you like. Don't worry about the terminology. Call it the "Holy Trinity" and tell people you're the pope of the kitchen.

I don't take pictures of my food, I just eat it.

I don't have a portfolio.

Okay, so great admission you're not a professional chef. Good job anon, killed your whole persona in one question.

I didn't say don't use canned tomatoes, I said don't use premade sauce, especially when you are slow cooking

You sound like a complete fucking retard

Who said I was a professional chef? That's an awful lot of projecting

You did . You inferred you know a lot about cooking

I didn't say don't use canned tomatoes

No one said you said this. What you said was:

You would get liquid from fresh vegetables.

Then when I told you what he was making, you pivoted to:

He would get liquid from tomatoes, why is he using a premade sauce?

Because he had a premade sauce, Red Gold is practically unseasoned, despite the ingredients list.

Then you went on a tirade about granulated seasonings, which was the most telling part of anything stupid you said.

I do know a lot about cooking

LEARN TO COOK

It's not complicated (explains why a sauce happens

Immediately critiquing objectively good cooking from a home cooking perspective.

If you're not a professional, you're an asshole who needs to keep his mouth shut.

I Dunning Kruger about cooking.

Anyone who thinks they know a lot, don't know enough.

Do you know what "tirade" means?

Ok. Then prove it

This continuing conversation about a tomato sauce that you're wrong, and indignant about.

What would you like to know?

Pls explain more about seasonings, everyone loves to hear educated people talk about their favorite subject.

Post your food catalog.

seasoning

Well, that's a pretty broad topic but basically, salt or acid.
And you should use kosher salt if you can. It incorporates better has no iodine, and the big flakes give you more control.
Most "seasonings" are just dehydrated versions of things that you should be using fresh. They have there uses but will never taste as good.

This is the dorkiest shit I've ever read

Cooking is a lot of science, what the fuck do you expect?

Where's the science? Actually. Don't respond. This is too cringe. I won't be responding to any more of your posts

If you are actually interested in learning how to cook, you could start by going to Anon Babble. There is a lot of actual knowledge over there.

How you been? Any crazy drunken adventures lately?
Here's a good YT channel for cooking recipes
youtu.be/3MJqd5qyfhw?si=7ZMkFPhcc-t4XlIn

Cooking for your mom?

Dehydrated seasonings never taste good.

Dude holy fucking shit. Are you a walking talking YouTube short? Please go to college, or at least watch a singular Chris Young video from start to finish, that might be more up your alley.
Cooking is a science, but this dude is full of himself.
He doesn't know jack shit, he continues to hold opinions that anybody who cooks GOOD FOOD AT SCALE would never say.
As a practical matter, there's literally NO CORRECT WAY to cook.
There's cooking wrong, and then there's good. Some things are inherently wrong, not because it just feels that way, but because nobody but 1 singular person would eat it. If you constantly hold unreasonably particular opinions on food, you absolutely cannot ever enjoy it.
You should be able to evaluate a can of Chef Boyardee with the same exact level of finesse as a Spaghetti Alla Chitarra Con Polpettine, it's inspiration.

So you anon sitting here with a stick up his ass about a can of tomato sauce when OP did every other thing correctly, or at least 99% correctly given that he and his family will be the only consumers, is stupid. Anon is not a cook, a good cook, or even knowledgeable about food. How could he be? He literally couldn't consume a food and enjoy it objectively without wondering if it was a canned sauce.

I said dehydrated seasoning never taste AS good as fresh. Your reading comprehension is atrocious.

Never taste as good

No no, fair, that was more of a heated moment interpretation.
That interpretation actually makes you more wrong.
Please make me a garlic butter homie, I'll wait for you to peel and simmer 16 cloves of garlic into a dish with ghee for 3 hours at 260* while I'll just make a more flavorful one with the same ghee, salt, and garlic powder, in only 30 seconds.
You need to understand that your echo chamber is bullshit, made up by stuck up retards who praise every cliche possible.
Also, you're going to ignore what I said, and just assume your 3 hours was well spent. Good on you for trying to be your own advocate buddy.

Hey anon. I’m doing ok thanks. I got drunk as fuck at a co-workers wedding last year & it caused some fucking problems haha. Everyone I work with was there, bosses, owners etc.

It takes 5 minutes to make garlic butter.
Why would I make clarified butter, I'm not frying anything and don't have to worry about burning it.

Salt or acid

Didn't mention spices.

Didn't mention herbs.

Doesn't mention how seasoning, whether fresh or dry, is a seasoning

Please tell me your opinion on frozen food, specifically frozen ingredients.

We need details.

It takes 5 minutes

It damn well shouldn't. Ghee is used because it's liquid at room temperature, and better for you. Is this rookie hours? No one cares if you're burning it now, you might burn it later. What is even going on?

Honestly can't believe you haven't been forced into rehab by now

Jesus, you almost got me.
Trolling is a art.

Sunday afternoon wedding. I work with the bride & her mom. I show up drunk & hit the open bar hard with shots & beers. Blackout drunk being offensively aggressive to women & starting fights with guys. Apparently the staff was going to call the police if they didn’t get me out of there in 5 minutes Mother of the bride took my keys & had a coworker drive me home. Funny story but I have to work with those assholes. I’m better off going to bars…

yank scum

I think the confusion here is that you're thinking of premade, seasoned tomato sauce. This here is just a can of smooth tomato puree. It's called "sauce," as opposed to diced or whole

This is true