I’m sure they have branched into different tiers, but 20years ago, when I was waiting tables through university, we sold the fancy Decoy, which is a blend of their favorite stuff that year. It was standard to double the purchase price, so with Utah’s 90%ish tax on ethanol products, it was near $100. Which also meant an extra $10-$15 tip per bottle for me! (vs the “corkage fee” to open a bottle the customer brought, or a $10 glass or $20-30 bottle.) The nice thing about Decoy, as a blend, is that it was always good, if not great.
Chopped up in small bits and put in tuna or chicken salad. But other than that? Just a vehicle for peanut butter or blue cheese dip.
"We asked [popular AI chatbot] ChatGPT to create a recipe - the best pizza for Dubai," says Spartak Arutyunyan, who heads menu development for the city’s branch of restaurant and delivery chain Dodo Pizza. Kill me now!!
So, what's the best ready-made spaghetti/tomato sauce without having to make it yourself? I've read Classico, Ragu, and Prego get bashed here, so what's better? Something I'd add ground beef, zucchini, bell peppers, shrooms and onions to.
I really should have tagged him first, wasn't thinking. Thanks! Hoping he doesn't show up to say there's no such thing
I rarely opt for Italian food when out unless it's recommended by someone with taste buds. Italian Garden should be treated like the Finzi-Continis.....behind a high wall with no gate!
You should go the Mormon route: A can of cream of mushroom plus a can of cream of tomato on top of hamburger sautéed with onions, salt, and pepper. It’s been over 30years since I last had that “treat”, so I may be missing something.
That actually sounds good. I use CoM with roasted garlic sometimes instead of Alfredo sauce when I do shrimp and pasta.
A highlight for me was canned enchiladas heated in an old popcorn popper. By "highlight" I mean I was pretty high.
Made my first homemade fresh tomato sauce, using almost the entirety of the fruit our roma plant produced. It was only about 2.5 lbs, but that was enough to get a meal out of it for wife, kid, and me. It was super tasty, used a very simple recipe with just salt, pepper, fresh garlic, and olive oil (next time I’m gonna go a little heavier on the spice and also add some fresh basil). But more importantly it was really easy for me to digest, which generally isn’t true for sauce in a jar, as it tends to give me heartburn. Looking forward to trying again next year. In other tomato news our heirloom plant only produced maybe 15 tomatoes, but boy are they good. And meanwhile the cherry tomato plant has been going full blast for over a month and is still going, while the other two plants have started to wither away. Wish it had been the other way around because we don’t really use cherry tomatoes, but it’s still nice to be able to pop a few in my mouth every time I cruise through the yard.