Back to that tasty red sauce.
I've been lusting after tomato-y flavors for weeks. I just love them, and usually (when not doing crazy budget stuff) have tomato in some form or other just about every day. Yesterday I gave in.
I was just going to get a little jar of tomato sauce. I didn't think I'd *quite* afford the tomato paste. Turned out that I probably could have- I brought 60 cents to the store and tomato sauce was 59 cents. I was worried about tax driving me just over what I had, though, so I stuck with sauce. Which was a pretty good move, actually. The 14 or 15 oz can of tomato sauce (the one the size of a normal can of beans) was on sale. I thought I was going to have to get the tiny half sized one- it's usually about 40 or 50 cents, and it was yesterday, too. But the bigger can was 57 cents.
I snagged it, dashed to the checkout line, and was out of the store in about 5 more minutes, with only one strange comment from the cashier about not being able to "just get one thing" herself. Having exactly enough to get what you planned for at the store and not one other thing is amazingly inspiring, so far as not overspending is concerned, but I don't think she wanted to hear that.
When I got home, I mixed up the pizza dough. I added some extra Ital. seasoning because I knew it wasn't getting topped with pizza stuff- no, this dough was going to be twists. Sometimes the only job of the tasty carb is to be a dip/ topping/ dressing/ frosting delivery system. I tried to make the twists a bit more interesting than that, but at the time my only real plan was a tasty good way to get the sauce in my mouth without using a spoon.
Note- spoon is a great way to get just about anything else into your mouth, just not tomato sauce. Ends up tasting funny, like clowns.
Back on topic. I let the dough rest and got some work done (yay!). When I came back (long before it'd doubled in size, I never wait that long) I sliced the loaf of dough into 10 kinda skinny strips. If my hunk of dough were a playing field, my slices were along the goal/ center lines, not the sidelines. I left the dough on the cutting board, put some (magic) heavy duty, non stick aluminum foil on the baking sheet, and mixed up the topping for the twists. It's just oil, kosher salt, Ital. seasoning, and some garlic. If you have it/ can be bothered, you can add a bunch of shakey cheese (the parm in a can) or chopped fresh (or jarred in oil) garlic. Just stir it up.
The twists are just that- grab a piece of dough and strech/ twist like you're making rope (or those twisty 2 strand braids), and let the whole thing fold in two. Roll the top in your topping (om nom nom) and put it on the baking sheet. When they're all been rolled/ topped, toss them in the over @ 450 for about 18 minutes.
Then it was time to make the sauce. I had waited all day for that. tomato sauce. Yum. I had/ have plenty. It's really nice.
I chopped up the last of the onion I started using this week, and a couple cloves of garlic. they went in the wok with a bunch of oil and salt and cooked on pretty low for 5 or 6 minutes. Dumped in the tomato sauce (which is actually pre-seasoned), a bunch of Italian seasoning, a bit of crushed red pepper, and some onion powder. Mixed it up, let it simmer for about two minutes, and it was time to pull the rolls out of the oven.
It was all organized, it'll never happen that way again.
I ended up using about 1/4 of the total sauce for the whole batch of twists. The rest I can use for something else later. It actually has a pretty unspecific flavor, so I should be able to push it in a different direction if I want to make something, say, southwest-y.
Got the food back to my eating cave, dipped the first twist in the sauce, and nommed.
ZOMG, it was good. I don't know if it was because I really wanted tomato sauce, but it was seriously good. Like the sauce and bread were having a grown-up nekkid party in my mouth, good.
Oh, other food yesterday? I just ate most of the rest of the cookie dough. It actually reminds me a lot of the crumbly topping on a coffee cake, now that I think about it. I really need to cook some beans.
Magic weekend bonus- Hulu has The Pride of the Yankees available. US only, I think, sorry. It's one of my favorite movies, and it doesn't hurt that the real Gehrig was pretty darned hot.
Question for you guys- Does food taste better when you've been thinking about it for a while, or does it disappoint you? I know sometimes I remember something tasting a lot better than it really does.