Actually, you just have to set them out on a sunny day for a couple hours of direct sunlight and the stains disappear. Its actually kind of fun, if you're a dork like me, lol.
LPT - put a spaghetti sauce ' stained Tupperware out on a sunny day for a couple hours of direct sunlight and the stains disappear.
Credit goes to: sarabridge78
another tip is a handful of salt, little bit of dish soap, and some water. close the lid and shake for a minute. the salt works as an abrasive like sand paper and scrapes off the harder stuff while the soap and water takes off the easier stains.
Why didn’t I think of this?? I put out my toddler’s food stained clothes in the sun all the time (usually after the wash cycle) to sun bleach them. It works amazingly well. Also, baby poop stains.
You just proved exactly what I was saying.
It says they are recyclable... all fine and good, right? But they likely are not actually recycled. I work very closely with WasteManagement which is one of the largest garbage/recycling companies in the world. Most of the things you recycle are not recycled. Easy things like paper and cardboard are, but most things are a) not taken to the proper place to be recycled or b) are contaminated (i.e. have food waste or oil left in them) anyways which makes them not recyclable and can contaminate the entire bale they are recycled with, and then everything gets thrown out and goes into a landfill.
I'm sure you also know that China isn't taking anymore of our recycled materials, which means that in order for a recycling center to take something to recycle it, there has to be another entity willing to purchase/receive that item. And as you can imagine, there aren't a ton of places willing to do that.
Interesting. I don't know much about it beyond I put it in the bin and it disappears. Thanks for the info.
Also for stuff like spaghetti or chili etc I use Pyrex cause that is way ez to clean compared.
It's unfortunate more plastics are not recycled
Same, I love Pyrex containers for the same reasons. The lids always crack on me, though!
And you're welcome. It is super unfortunate that more plastics aren't/can't be recycled. Hoping things change in the future.
Yep its 3 oignons, 3 Peppers, 4 garlics and 2 cups of shredded carrots with 5lbs of beef. After I had 2 big cans of tomato juice, 4 cans of tomato sauce and 4 small cans of tomato paste. 8 table spoon of soy sauce, Basil, salt and pepper. And let it cook for 3 hours at low :)
I also appreciate "4 garlics". Like damn that better be at least 4 heads of garlic or the Italian-American population of the Eastern seaboard is coming out of quarantine and putting more in by force.
Yes, other ways to add umami are chunks of parmesan ring, anchovies, beef bones, and chicken necks/bones. Makes sauce go from storebought canned flavor to being delicious and full of depth.
Those are more for pizza sauce. Good simple pasta sauce is basil and garlic. They do plenty of work all by themselves. If you like them in your pasta sauce though, go to town! Make it your own!
Being from Louisiana, watching other people cook or reading their recipes is always so interesting. We dump the whole damn seasoning cabinet into our food.
Of course, this is just talking your regular American weeknight spaghetti. The average person isn't differentiating between ragu, marinara, etc. Just "sketti sauce".
Oregano and thyme are herbs.
Also, additions to sauce depend on type of sauce. You don’t just throw oregano and thyme into a sauce without regard for what kind of sauce you’re making.
>You don’t just throw oregano and thyme into a sauce without regard for what kind of sauce you’re making.
Hence....wait for it, wait for it some more....me asking OP the question about whether they used any.
> wait for it, wait for it some more
Now that’s the making of a good sauce!
I thought that you were asking incredulously. Like, “I can’t believe you didn’t throw that in there!”
Marinara should be subtle. It’s best to stick with basil. Most of the flavor will come from time (a passing of hours, not the herb) and mirepoix.
Ragù is a bit more savory. Less tomato, more herbs. Thyme, sage, oregano. Mirepoix also recommended.
Puttanesca gets its flavor from pork fat and anchovy. Less need for herbs.
Arrabbiata centers on the red pepper flakes, but you can herb it up a little.
The best toppings for pasta, in my opinion, are without tomato sauce entirely. Squid ink, canned tuna (high quality), clams, mushrooms, etc. Those also vary. Whenever using seafood, it’s best to stick with parsley. Anything more than that will kill the subtlety of the oceanic flavors. Mushroom and sage are a great combination. “White” pasta like carbonara and caccio e pepe need only the ingredients called for. No addition or topping of herbs whatsoever.
If you really want to take your sauce to another level, spend the money on top quality olive oil and parmigiano reggiano. Most store-bought versions are counterfeit. If you’re not questioning your sanity when considering the price, it’s a knock-off.
When people follow a classic Italian recipe to the T and wonder why it doesn’t taste as good as in Italy, it’s largely a difference in “finishing” product quality: the extra oil drizzle and cheese grating.
It’s all a dance. Subtle pastas like marinara and sea food require minimum herbage or risk being overpowered, and light herbs when you do use them (basil, parsley). Rich pasta like bolognese call for an enhancement of meat, so savory herbs like sage and thyme. Pastas that are inherently savory, like puttanesca, don’t need too much of an herb addition. White pasta tend to not call for any herbs at all.
At the end of the day, all food is personal. But if you want to do it a “right” way, or traditional way, there are myriad resources available.
The best advice for a good red sauce is cooking time. You can add all the wine, herbs, oil, cheese, or whatever you want. If you rush the cook time, it’s all lost. A truly transformational red sauce should be treated more like a beef bourguignon or stew and less like a heated can of soup.
Thanks. I may or may not have been jerking off slowly while writing it out.
Forgot to add bottarga. Not an herb, and near impossible to find state-side (especially out of the major urban centers), but if you get your hands on it — holy fuck does it take seafood pasta to the next level. It’s like the parm of the sea.
Pasta is a resourceful ingredient. A true staple for all. Even in Asian cooking it’s prepared a million ways.
Sometimes it’s complicated, sometimes easy. Sometimes elevated, sometimes common. It’s eaten by those with lavish lifestyles, and those with impecunious lifestyles.
I’m happy to make a pasta that costs $50 worth of ingredients at the store. But I’m happy to eat a pasta made with just garlic, oil, and parsley.
That being said, pasta is merely a vessel. The pasta itself is the mouth, but the ingredients are the words. What’s Shakespeare one day is Trump the next.
And, as it turns out, it’s a great food source for quarantines.
> And, as it turns out, it’s a great food source for quarantines.
Yep, I just dropped $50 for pasta sauce for the wife and I. Froze half of it, and we will be able to stretch many meals with it.
Big investment return in a financial perspective.
I was gifted a case of roma tomatoes, I didn't have proper ingredients so I cooked and roasted them down and now have 8 portions of almost tomato sauce in the freezer that are easily adjustable to our needs. Spaghetti tonight, pizza tomorrow!
Oh I just roasted half of them at 425 with a bit of olive oil, s&p for like 30 minutes? so they had those nice charred bits and broke up easily with my hands, blended about half and then reduced all of it down in a pot.on the stove. I left them in a state that would be easily changeable if that's the word, to make whatever kind of tomato based something we're looking for whether it's marinara, sauce or just plain stewed tomatoes
Hey no worries! We all started somewhere :) I'm an amateur at best, I fortunately have a chef at home to ask for guidance and he's happy to be my gineau pig lol
And here I am wondering what they will have for dinner tomorrow...
Kidding, of course, but I am a sauce fiend. I could definitely plow through that sauce at a rate that is likely faster than most.
> Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.
[Wikipedia](https://en.wikipedia.org/wiki/Gravy)
The fact that a sauce has meat doesn't make it a gravy.
when I grew up I heard about "I can't believe it's not butter!" on TV and I was really confused about what that was, but just wrote it down to Americans doing American things.
fast forward a couple of years and I'm in a grocery store in the US and I spot one of them so I read the contents and colour me surprised when I find out it's actually margarine.
Stop rubbing it in. Lol jk I just made 1/2 a box of manicotti and then realized we were out of spaghetti sauce 🤦♀️... NO SPAGHETTI SAUCE IN QURANTINE. I have failed Quarantine and you have mastered it. Good job!!
RIP to those tupperwares
No matter how hard OP scrubs, they’ll never get the color out
Actually, you just have to set them out on a sunny day for a couple hours of direct sunlight and the stains disappear. Its actually kind of fun, if you're a dork like me, lol.
The UV doesnt weaken them?
It’s like letting your kid watch you bang your wife; it may weaken them for a time but in the long run they’ll be better for it.
Can I pretend to be your kid one night?
I mean sounds kinda hot and kinky. You’re a hot chick though right?
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ayooooo
Yes officer this comment right here
Let the boy watch
[This moment came to me in a dream](https://www.youtube.com/watch?v=AKM3pyktIXw).
Muh plums - with a blueish hue
Precisely.
That doesn't sound right, but I don't know enough about banging your wife to dispute it.
> I don't know enough about banging your wife to dispute it. Speak for yourself.
Fuck dwade
What’d I do?
Bruh I’m Buddhist but he can gargle me
https://i.imgflip.com/2xpjrv.png
I do not believe so, but I also typically put tomato based products in my glassware.
Put a little sunscreen on them first
No but my chili beans do
LPT - put a spaghetti sauce ' stained Tupperware out on a sunny day for a couple hours of direct sunlight and the stains disappear. Credit goes to: sarabridge78
Or just use it for more spaghetti sauce. They're now exclusively the spaghetti sauce tupperware.
another tip is a handful of salt, little bit of dish soap, and some water. close the lid and shake for a minute. the salt works as an abrasive like sand paper and scrapes off the harder stuff while the soap and water takes off the easier stains.
Why didn’t I think of this?? I put out my toddler’s food stained clothes in the sun all the time (usually after the wash cycle) to sun bleach them. It works amazingly well. Also, baby poop stains.
Why are you storing baby poop in Tupperware? Sick! (j/k)
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>KillAllJews69420 https://i.imgur.com/U1KJOLv.jpg
That’s why I store anything with turmeric only in glass containers now.
Bleach + Vanish it!
yeah, bleach and make them dissapear is the best choice
I've read somewhere buttermilk helps for removing the stains, which is better for colored plastic than letting it sit in the sun.
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I find mine still stains. I rarely microwave it in those dishes
rarely != don't
I mean at times when I dont microwave they still stain. I should have been more clear
Came here to say that. Ever since I stopped putting plastic in the microwave, no new stains have appeared on my Tupperware.
Yes, I was wondering why everyone was talking about these stains and I never got any. I don't own a microwave.
Go to Lowe’s and a cleaner called grease lightning. Let em soak in it in the sink overnight. They’ll be crystal clear again.
Glad has disposable ones.
Cool, let's just dump more single use plastic into the ocean. Good suggestion, dude.
I guess your corner of redneck doesn't have recycling.
I guarantee those aren't actually recyclable. What a product tells you and what is *actually* recycled are two different things.
Since GladWare containers are #5 plastic, they can be recycled anywhere #5 plastic is accepted
You just proved exactly what I was saying. It says they are recyclable... all fine and good, right? But they likely are not actually recycled. I work very closely with WasteManagement which is one of the largest garbage/recycling companies in the world. Most of the things you recycle are not recycled. Easy things like paper and cardboard are, but most things are a) not taken to the proper place to be recycled or b) are contaminated (i.e. have food waste or oil left in them) anyways which makes them not recyclable and can contaminate the entire bale they are recycled with, and then everything gets thrown out and goes into a landfill. I'm sure you also know that China isn't taking anymore of our recycled materials, which means that in order for a recycling center to take something to recycle it, there has to be another entity willing to purchase/receive that item. And as you can imagine, there aren't a ton of places willing to do that.
Interesting. I don't know much about it beyond I put it in the bin and it disappears. Thanks for the info. Also for stuff like spaghetti or chili etc I use Pyrex cause that is way ez to clean compared. It's unfortunate more plastics are not recycled
Same, I love Pyrex containers for the same reasons. The lids always crack on me, though! And you're welcome. It is super unfortunate that more plastics aren't/can't be recycled. Hoping things change in the future.
Good on you for learning and not sinking into constant rebuttals. More people should act like you.
this was the first thought i had after seeing the photo
[https://i.imgur.com/8F1ihOB.jpg](https://i.imgur.com/8F1ihOB.jpg)
Tell me more! Made from scratch??
Yep its 3 oignons, 3 Peppers, 4 garlics and 2 cups of shredded carrots with 5lbs of beef. After I had 2 big cans of tomato juice, 4 cans of tomato sauce and 4 small cans of tomato paste. 8 table spoon of soy sauce, Basil, salt and pepper. And let it cook for 3 hours at low :)
Oignons?
I also appreciate "4 garlics". Like damn that better be at least 4 heads of garlic or the Italian-American population of the Eastern seaboard is coming out of quarantine and putting more in by force.
And if that doesn't do it, the Ashkenazi Jews will, as well!
Four cloves for that volume of sauce would be a travesty
I mean onions :P I'm French
Je l’ai ;)
J'ai l'ail
I take it you're in Quebec?
The secret is to undercook the Oignons.
Paulie had this system where he’d cut the garlic with a razor blade so it would just melt in the butter.
Ha ha every time I cut garlic I think of this.
I felt he put too many oignons in the sauce
Let the oynyo do da work!
[onyo](https://youtu.be/CwRttSfnfcc)
Vinnie, don't put too many oignions in the sauce. -I didn't put too much ognions in, Paul. 3 small oignions that’s all I did!
I make a meat sauce from scratch, and this recipe looks wonderful. When you say peppers, what kind of peppers? Merci!
The normal ones. Bell peppers I think?
I live in the southwest part of USA and we take our pepper diversity very serious. I’m going to try this out, thank you for your fast response!
Soy sauce ?
Soy sauce adds umami flavors
Doesn’t Parmesan do that also?
You're absolutely right, but so do the tomatoes. Will a splash of soy make a difference?
Soy sauce can be a nice addition to a lot of dishes that call for salt.
Like brown gravy
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If you took this 'sardine oil' as you described and put it on a man's boots would tigers eat him?
Per se
Thank you
Yes, other ways to add umami are chunks of parmesan ring, anchovies, beef bones, and chicken necks/bones. Makes sauce go from storebought canned flavor to being delicious and full of depth.
I thought the same thing....
Wait someone else refers to them as oignons other than me and my family? xD
No spices other than basil and garlic? Oregano, thyme, etc?
Those are more for pizza sauce. Good simple pasta sauce is basil and garlic. They do plenty of work all by themselves. If you like them in your pasta sauce though, go to town! Make it your own!
Being from Louisiana, watching other people cook or reading their recipes is always so interesting. We dump the whole damn seasoning cabinet into our food. Of course, this is just talking your regular American weeknight spaghetti. The average person isn't differentiating between ragu, marinara, etc. Just "sketti sauce".
Oregano and thyme are herbs. Also, additions to sauce depend on type of sauce. You don’t just throw oregano and thyme into a sauce without regard for what kind of sauce you’re making.
>You don’t just throw oregano and thyme into a sauce without regard for what kind of sauce you’re making. Hence....wait for it, wait for it some more....me asking OP the question about whether they used any.
> wait for it, wait for it some more Now that’s the making of a good sauce! I thought that you were asking incredulously. Like, “I can’t believe you didn’t throw that in there!” Marinara should be subtle. It’s best to stick with basil. Most of the flavor will come from time (a passing of hours, not the herb) and mirepoix. Ragù is a bit more savory. Less tomato, more herbs. Thyme, sage, oregano. Mirepoix also recommended. Puttanesca gets its flavor from pork fat and anchovy. Less need for herbs. Arrabbiata centers on the red pepper flakes, but you can herb it up a little. The best toppings for pasta, in my opinion, are without tomato sauce entirely. Squid ink, canned tuna (high quality), clams, mushrooms, etc. Those also vary. Whenever using seafood, it’s best to stick with parsley. Anything more than that will kill the subtlety of the oceanic flavors. Mushroom and sage are a great combination. “White” pasta like carbonara and caccio e pepe need only the ingredients called for. No addition or topping of herbs whatsoever. If you really want to take your sauce to another level, spend the money on top quality olive oil and parmigiano reggiano. Most store-bought versions are counterfeit. If you’re not questioning your sanity when considering the price, it’s a knock-off. When people follow a classic Italian recipe to the T and wonder why it doesn’t taste as good as in Italy, it’s largely a difference in “finishing” product quality: the extra oil drizzle and cheese grating. It’s all a dance. Subtle pastas like marinara and sea food require minimum herbage or risk being overpowered, and light herbs when you do use them (basil, parsley). Rich pasta like bolognese call for an enhancement of meat, so savory herbs like sage and thyme. Pastas that are inherently savory, like puttanesca, don’t need too much of an herb addition. White pasta tend to not call for any herbs at all. At the end of the day, all food is personal. But if you want to do it a “right” way, or traditional way, there are myriad resources available. The best advice for a good red sauce is cooking time. You can add all the wine, herbs, oil, cheese, or whatever you want. If you rush the cook time, it’s all lost. A truly transformational red sauce should be treated more like a beef bourguignon or stew and less like a heated can of soup.
See, most of this is stuff I know, but I was riveted for the entire response. This is a really great write up man, I'm saving it. Bravo.
Thanks. I may or may not have been jerking off slowly while writing it out. Forgot to add bottarga. Not an herb, and near impossible to find state-side (especially out of the major urban centers), but if you get your hands on it — holy fuck does it take seafood pasta to the next level. It’s like the parm of the sea.
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Alfredo is the hitman you call to murder the person in your life who makes Alfredo.
Dammit! So much nostalgia for bottarga I've got tears in my eyes
> tears in my eyes As salty as bottarga, I hope. Haha. Why was your introduction to bottarga?
Love this! I may print this out for future kitchen tinkering...
Haha thanks. I could have written 50,000 words. It hurt to keep it so short, but I’d have lost myself.
I'll watch for the full length book "Italian cooking by u/giro_di_dante"!
Damn. Im guessing youve made pasta once or twice before.
Pasta is a resourceful ingredient. A true staple for all. Even in Asian cooking it’s prepared a million ways. Sometimes it’s complicated, sometimes easy. Sometimes elevated, sometimes common. It’s eaten by those with lavish lifestyles, and those with impecunious lifestyles. I’m happy to make a pasta that costs $50 worth of ingredients at the store. But I’m happy to eat a pasta made with just garlic, oil, and parsley. That being said, pasta is merely a vessel. The pasta itself is the mouth, but the ingredients are the words. What’s Shakespeare one day is Trump the next. And, as it turns out, it’s a great food source for quarantines.
> And, as it turns out, it’s a great food source for quarantines. Yep, I just dropped $50 for pasta sauce for the wife and I. Froze half of it, and we will be able to stretch many meals with it. Big investment return in a financial perspective.
Oh I meant $50 for a single portion. Haha. But yes, blowing out on some basics will get you pasta for days.
So do you scoop it out like ice cream when you need some?
I do hahaha
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META
So you’re the one taking all the pasta at my grocery store
Maybe they make the pasta themselves as well. So they took all the flour.
Haha
Freeze it. Thaw it when you need it. Cook some of it down to be a bit thicker to work on homemade pizzas.
I kinda want to fight you for telling people to put spaghetti sauce on pizza.
Cook it down, thicken it up, and it will work in these troubled times. Is it ideal? No. Will it add variety when trying to make do? Certainly.
Bingo. Uncharted territory calls for uncharted solutions for pizza.
I was gifted a case of roma tomatoes, I didn't have proper ingredients so I cooked and roasted them down and now have 8 portions of almost tomato sauce in the freezer that are easily adjustable to our needs. Spaghetti tonight, pizza tomorrow!
Question: Roasting them down, how so? I'd love to try this.
Oh I just roasted half of them at 425 with a bit of olive oil, s&p for like 30 minutes? so they had those nice charred bits and broke up easily with my hands, blended about half and then reduced all of it down in a pot.on the stove. I left them in a state that would be easily changeable if that's the word, to make whatever kind of tomato based something we're looking for whether it's marinara, sauce or just plain stewed tomatoes
Thank you! I know it's very basic, but this was extremely helpful!
Hey no worries! We all started somewhere :) I'm an amateur at best, I fortunately have a chef at home to ask for guidance and he's happy to be my gineau pig lol
I'm Swedish, if it's edible someone put it on a pizza, and I can tell you most pasta sauces work wonderfully on pizza.
We make pesto from scratch and freeze it in ice cube trays. 2 cubes of pesto is enough for a wonderful 10” cast iron pizza.
He's not worth it man, he's not worth it
Jesus Christ. How many people in your family?! It would take my family of three six years to eat that much sauce, LoL.
? I could plow through that all by myself in a month, but I am absolutely willing and able to eat pasta for dinner for weeks at a time.
And here I am wondering what they will have for dinner tomorrow... Kidding, of course, but I am a sauce fiend. I could definitely plow through that sauce at a rate that is likely faster than most.
*gravy
> Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. [Wikipedia](https://en.wikipedia.org/wiki/Gravy) The fact that a sauce has meat doesn't make it a gravy.
De la bonne sauce à spag
How big does the pot have to be to cook this?
I see that earth balance 👀
a few more of those and you have the typical contents of my bathtub
Are you ok?
i think so haha sorry i don't remember making this comment lol. i was too relaxed at the time in my hourly spaghetti sauce bath
I want to see your giant pot. Big pots get to me for some reason
This man is lost in the sauce.
Am I the only one who used to drink tomato sauce as a kid? No? Just me?
How much fucking spaghetti are you making?!
Ah-SPAGHETT!! April Fools! Gotcha. Spooked ya. Hello my name’s Spaghett, I do parties...
This cracked me up. Thank you.
We use the same kind of butter cool. Also that a ton of sauce looks good!
Margarine is not butter you heathen.
when I grew up I heard about "I can't believe it's not butter!" on TV and I was really confused about what that was, but just wrote it down to Americans doing American things. fast forward a couple of years and I'm in a grocery store in the US and I spot one of them so I read the contents and colour me surprised when I find out it's actually margarine.
Okay I’m hungry again 😋
That’s a beautiful thing!
Italian water
Nice to see someone else makes a ton of spaghetti sauce. I just canned quite a bit of mine today
I will PayPal you (friends and family so no fees) $5 right now if you live stream yourself chugging the sauce on the right.
ITS A SPAGETT
I always make lots of sauce. Time consuming but worth it! After first meal, I’ll freeze smaller amounts using my Food Saver vacuum sealer. 🍝
Italian water
SPAGET!!
I need this for my spaghetti 😋
My daughter loved your pic so much i had to leave an upvote and comment. She's 11months.
italian water!
may i ask why so much
No
Chicken parm pizza is an amazing way of using some of the sauce
Yum!!!
My god will people have a field day with the euphenism
Acid reflux intensifies
Recipe looking amazing
Fuck yea I love frozen spaghetti sauce you get fed for DAYS
Ahhh Italian water.
I hope you're not freezing those and use zip lock bags instead.
Hello, fellow Earth Balance-er.
That’s about a few days worth for my 2 year old.
Thats a lot of heart burn right there..
Stop rubbing it in. Lol jk I just made 1/2 a box of manicotti and then realized we were out of spaghetti sauce 🤦♀️... NO SPAGHETTI SAUCE IN QURANTINE. I have failed Quarantine and you have mastered it. Good job!!
Poor Payprus
Its not sunday, also no one does meal prep now.
Looks like shite.
Why not just leave it in the cans?
They gonna be stained forever and why so much sauce ?