Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Yoink]

Use it in tacos?

I just had a fried egg. And toast. With Vegemite. For breakfast.
While I'm on a winning/cooking streak, I might just have a bowl of pasta for lunch later on.

[Blaze]

That'll really depend on what type of salsa it is. Is it one of those canned types? Is it chunky? Sweet? Mango?

I don't have much experience with salsa myself, but salsa is essentially a tomato-based sauce, so you should treat it as such. You can use it along with most proteins, so meat or even bean, dishes with few issues.

Otherwise added to seared/sauteed with vegetables and some cooking liquid (Sherry or tomato juice most likely, although a bit of water can work), or mashed/mixed together with a thick binder, bread crumbs, cheese or mashed potato; possibly sweet potato, and used as a stuffing.

Pureed it can serve as a base for salad dressing, pasta sauce, or marinade. Using it as a soup base is a bit out of there, the salsa I've tasted tend to have a bite that might not work well in a thin soup.

[Bauglir]

Cook up some chicken on the stovetop, in a saucepan. If you take the skin off (never do this - it's where the chicken stores all its delicious), then use a bit of butter or oil to keep the pan slick while you're doing the initial cooking. Once it's all cooked on the surface, dump your salsa in, and simmer until the chicken is done. Then for another 10 to 15 minutes. Eat with some corn tortillas (or just corn mush, if you happen to have masa and no tortillas).

[Knit tie]

Spoiler: I've made a kilo of Russian pasta marinara with bacon to see me through this weekend. (click to show/hide)

[scrdest]

What's the difference between this and the non-Russian marinara?

[Arx]

That looks delicious.

So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?

[Knit tie]

What's the difference between this and the non-Russian marinara?

Russian marinara is pasta with mince and tomato sauce. Proper marinara is pasta with seafood and cream.

[Jopax]

So, russian marinara is regular bolognese then?

[Knit tie]

Not quite. The sauce is dry instead of thick paste and it has different spices and no vegetables, leading to it tasting really BBQ-y instead of casserole-y.

[Knit tie]

Please ignore doublepost.

[Bauglir]

What's the difference between this and the non-Russian marinara?

Russian marinara is pasta with mince and tomato sauce. Proper marinara is pasta with seafood and cream.

Meanwhile, American marinara is tomato and basil and absolutely no meat allowed.

for reasons i will never understand

[Caz]

So on a diet now, which sucks.

But turns out Salsa is HILARIOUSLY low calorie. Unfortunately, salsa CHIPS are ridiculously calorific.

Anyone have any fancy ways to use salsa?

Other Fruits and Vegetables.

On tuna. On cooked beans of any type. Using raw veggies to dip. On omelette is good, too.

[Jopax]

Well the kind of bolognese we get at the cafeteria is barely more than mince meat in something that should be tomato sauce but calling it that would be a stretch. The way my mom makes it tho is using chunks instead of mince and adding some carrots and onions. So the difference is not that great, in any case, it's closer to bolognese than marinara so the naming is kinda wierd there.

Also you guys know about milanese sauce? From what I've had of it, it's tomato sauce and I think some sort of ham or something, it's chunks of meat that I can't exactly identify but it's pretty nice. I think they add something else to it too since it has a bit more zing than your regular tomato sauce would on its own.

[Caz]

What's the difference between this and the non-Russian marinara?

Russian marinara is pasta with mince and tomato sauce.

Bolognese?

[Knit tie]

What's the difference between this and the non-Russian marinara?

Russian marinara is pasta with mince and tomato sauce.

Bolognese?

Not quite. The sauce is dry instead of thick paste and it has different spices and no vegetables, leading to it tasting really BBQ-y instead of casserole-y.