glad you liked it and the sous vide there is no need for space on a countertop. It is like a stick blender and you use your own, existing pot. I put mine on the side table in the sunroom when I was using it.
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Thanks Joe. You have a good lookin' crew down there. Be proud. You are all invited here to the lake in Southern Ontario, anytime. I'll buy the viddles, you bring the skills. Oh and the french thing machine, sous vide. I took French for 7 years and don't know what sous vide means, I know sous is under, so something under something. Vide is something like life. Where's that Google Lady? I don't know about the Chiefs thing. Life long Bills fan. Mom was from Western NY. If you didn't cheer for the then AFL Bills at my Nani's home in North Tonawanda, no supper. My first NFL game was the year the Heisman Trophy winner was drafted. He actually wore #36 that exhibition game. I actually was a big fan of the Chiefs when I was a kid, played linebacker in H.S. My guy was Willy Lanier, and his helmet, remember that helmet? I liked Len Dawson too. He looked like a banker and played pro ball. Had a drink with Cristian Akoya,(sic?) in Toronto years ago at a Blue Jay's game. No one recognized him but us, he liked that. You can't miss the guy. The size of a house. When I played I wouldn't know what I would do if he came at me. Maybe wave a white flag? Or hit him around the shoe laces, or lower.
I was going to make a Bolognaise tomato sauce tonight on Rigatoni Pasta. With all the farm fresh veggies out now I over buy. I see I have some that are reaching their best before date. So I made fridge pasta sauce, figured it was going to be good or I would feed the seagulls on the beach, or used to be a beach, Lake Erie levels are so high we lost 20 feet of shoreline. Did I digress? Say it ain't so. It was good, my wife had seconds and I see it's in the Tuperware lunch bowl.
Crushed 2 large garlic cloves
Chopped 1 med. sized white Onion
Diced 2 medium sized Carrots
Diced 2 stalks Celery, include some leaves
Diced 1 8" Zucchini
Diced 4 large white mushrooms
Pureed 3 cans of Plum Tomatoes with immersion blender.
In about a quarter cup of Virgin Olive Oil sweated garlic and onion. Dash salt ( to properly toast garlic and not burn it it is the only time I use cold pan, cold oil, add garlic heat to med hi heat. Watch it, turn it, when golden brown add onions.)
Added all the vegs sautéed for a few minutes added a dash of salt. black pepper and chile peppers
Added about 12 ounces, maybe more, extra lean ground beef, browned, plus salt, black pepper
Once browned added tomatoes, salt, blk pepper again
Bring to boil then to simmer. About 45 mins on simmer. Sound and texture of sauce tells me it's done. Can add a rue or heavy cream if desired to make a Rose succo. My Zia Josephina told me her secret of her succo (sauce) before she died. I had asked her for years. A can of Campbells Cream of Asparagus soup cooked with a can of milk! Easier than making rue and healthier than 18% cream. I couldn't believe it. I use an immersion blender to chop up the little pieces of asparagus that looks like chunks of garlic. We don't like that.
This made a medium size pot of sauce.
In a large pot of water with about a table spoon of sea salt boil for pasta of choice. Penne or Rigatoni is my choice, to trap the sauce in the tubes. Any pasta cam be used here. Never, ever, ever put oil in the water, rinse the pasta with water. It is permissible to add butter to the cooked pasta, a Northern Italy tradition. It is allowed. If you put anything other than salt in the pasta water or rinse it I will hunt you down, I will find you.
Drain Pasta when it's done. (note never drain pasta in sink with out the drain plug in. If you have changed a sink trap before you will see all sorts of nice black, green and other Alien stuff in it. If you drain with plug out the water will splash back up from that goo into your food.)
Put the pasta in a serving bowl and then add the sauce and mix well. This gets the sauce into your pasta where it should be, not on top and with a hump of white pasta under it. Mix it good. Can add some or a lot of Parmesan or Romano cheese now or latter or both times. Please nothing from a cardboard box like Kraft. But I know the real deal cheese can't always be had in the States. When we went down to Florida to the Family condo I had to smuggle a plastic bag full across the boarder. About a Kilo and bound it with duct tape. I once had some splianin'"to do to U.S. Customs.
Make your own fridge succo. I was going to use some floret's of cauliflower and of broccoli but chickened out. Many pasta succos have that in it.
Try it, enjoy. Be brave my friends.
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