Reply to thread

Message

[QUOTE="bevosu, post: 4911221, member: 46"]
I've been cooking for over 40 years and it wasn't until recently that I learned this.

For years it was said to cook chicken to 165 degrees.  A couple of years ago I was watching America's Test Kitchen and they were doing a chicken thigh recipe. They said to cook the bone-in thighs and legs to 175-180. I tried it and they do come out nicely cooked (no red),  juicy, and tender. Much better than the old 165-degree advice. I65 is still best for breast meat.

Brought up with Italian food. My little Italian mom's homemade spaghetti sauce. The whole bit. Married an Italian girl and she along with me carried on the traditions. I will say this. It's hard to get consistency with canned tomatoes. The sauce will vary depending on the tomatoes and tomatoes vary because of local weather and seasonal growing conditions. Pretty much have to depend on them if you make your own sauce.

Rao makes a good sauce. I think they just got taken over by a mega company so who knows what damage they may inflict. As was mentioned above you can use the sauce on pizza ...with some oregano and maybe a little olive oil and crushed red pepper...if you're into the kick. It's pretty good. (Talking about their marinara sauce).

The Washington Post did a taste test of all the popular store brands about a year ago. Rao's was rated number 1 overwhelmingly.
[/QUOTE]

Verification

What is a Syracuse fan's favorite color?