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Thread: Pink Slime

  1. #21
    Patrolman eska360's Avatar
    Join Date
    Jan 2012
    Location
    Olympia
    Posts
    1,929

    Re: Pink Slime

    I'd rather eat a weevil or a worm than ammonium hydroxide. Just sayin'...

  2. #22
    Ranger galtsghost's Avatar
    Join Date
    Feb 2011
    Location
    Issaquah
    Posts
    1,225

    Re: Pink Slime

    This recipe has been the same for the last 400 years and my family uses it on everything - with Chevre and Basil on a Croissant, to pasta and lasagna. It is commonly referred to as Marinara.

    1/2 cup olive oil, heat in a 2 quart pot.
    Add 2 table spoons of minced garlic while hot and toast but do not let burn.
    Once the Garlic is toasted -
    Add two cans, juices and all of diced tomatoes - *Do not used stewed or precooked.
    Add 1 small can of tomato paste
    Add 2 cups of finely chopped Basil and 1 cup of finely cut Italian parsley
    an lastly - 1/2 teaspoon of chili pepper
    Cook at medium high for about 45 while stirring constantly - the way to tell if it is done is you will see a golden iridescent sheen on the top.

    We usually make a large pot and then freeze 4 cups full in 1 quart freezer bags for later.

    Enjoy!

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