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New site? Maybe some day. Username: SPAM Filter: re-type this (values are 0,1,2,3,4,5,6,7,8,9,A,B,C,D,E, or F) Message: UBB enabled. HTML disabled Spam Filtering enabledIcons: (click image to insert) Show All - pop Select Color orange orange-red crimson red firebrick dark red green limegreen teal silver sea-green deeppink tomato coral purple indigo burlywood sandy brown sienna chocolate FONTXXSmallXSmallSmallMediumLargeXLXXL :DG: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Char† ‡ ‰ ♠ ♣ ♥ ♦ ‾ ← ↑ → ↓ ™ – —   ¡ ¢ £ ¤ ¥ ¦ § ¨ © ª « ¬ ­ ® ¯ ° ± ² ³ ´ µ ¶ · ¸ ¹ º » ¼ ½ ¾ ¿ À Á Â Ã Ä Å Æ Ç È É Ê Ë Ì Í Î Ï Ð Ñ Ò Ó Ô Õ Ö × Ø Ù Ú Û Ü Ý Þ ß à á â ã ä å æ ç è é ê ë ì í î ï ð ñ ò ó ô õ ö ÷ ø ù ú û ü ý þ ÿ b i u  add: url  image  video(?) : post by ArrowHeadNLI at 2009-12-06 15:25:01 Martins said [orig][quote] Looks fucking awesome. Only thing I would do different would be to use San Marzano tomatoes and maybe fresh garlic. Besides that, it's pretty much how I make sauce when I make it. And I'm not italian. Agreed, I LOVE using the san marzano tomatoes, but GOD at this volume I could never afford that. If I made a small batch, I would. The difference is HUGE. Also, unfortunately, the stores around here don't carry the San Mar Tomatoes consistently. Sometimes Stop n Shop has em, but not every time. :( Fresh garlic is better, but GOOD GOD I would puke if I needed to cut that much garlic, and I REFUSE to use pressed garlic in my sauce. Those little bits of visible garlic make me HORNY for sauce!

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