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Nearly 10,000 people lined Jericho Turnpike—or as it was known on on Sunday, June 8 as "Portugal Boulevard"—for the inaugural Portugal Day Parade through the village, easily making it the largest parade the village has celebrated in recent memory.
Lasting about two hours, the parade began on Saville Road next to Chaminade High School before turning east on to Jericho Turnpike, spanning the whole distance to Roslyn Road, where it turned south before heading east on Westbury Avenue and ending at the Hampton Street School athletic field.
More than 50 groups celebrating Portuguese heritage, as well as numerous floats and classic cars were included in the parade, the first time in about 20 years that a parade in the village has had such deep and specific Portuguese ties.
Mineola resident Liz Holzknecht will take part in the Runner's World Heartbreak Hill Half Marathon in Boston to raise funds and awareness for Camp Pa-Qua-Tuck on June 8. Holzknecht will be running in her third half-marathon since she took up running last year as part of a New Year's Resolution.
Holzknecht will run in honor of her late sister, Kate, who attended the camp. Kate's 24th birthday would have been on June 9—the day after the race. Kate suffered from many disabilities, including not being able to verbalize with others.
Despite her disabilities, Kate always managed to show her love for the camp and its staff.
On the outside, the classic-styled, shining steel diner on East Second Street may look like a throwback to the 1950s, but on the inside it's simply home to Louisiana cooking.
The restaurant, Biscuits and Barbeque, boasting a menu of homemade Southern classics like crawfish and jambalaya dishes, opened in March 2012 under the leadership of co-owners Joan Gallo and Tom Sullivan. The pair also own The Delta Grill in Manhattan—which started bringing New Orleans to New York in 1997—and certainly understand how to make Cajun cuisine authentic, even if the Mississippi River is a few thousand miles away.
The Village of Mineola will enact water rate increases for homeowners, construction sites and outside entities after a ruling at a recent public hearing. Rates have not increased since 2005.
Mineola reps cited production costs and water equipment updates as drivers of the rate increase.
"We're at a point here with the water rates," Mayor Scott Strauss said. "They haven't been evaluated since I think, 2005. We're talking nine years. We're at a critical point and we need to concern ourselves with future projects regarding the water department and water distribution."
"Today by title is one of grief and remembrance," said Adolph Block Post 1305 Commander and D-Day invader Tom Scardino on Monday, May 26 from the rear deck of the Mineola Memorial Library overlooking Memorial Park and a medium-sized crowd gathered near the war monument below. "Today is Memorial Day; when we pay tribute to our fallen heroes. Today we wish to also honor the wives, the children, parents, fathers, the brothers, sisters and friends of the heroes who paid that supreme price."
Get out your needle and thread, glue gun, fabric, beads, and paint Mineola. Creative Cups, the popular, life-affirming fundraising event of the Adelphi Statewide Breast Cancer Hotline & Support Program, is back and two local residents have already submitted designs. This is the fourth time that Creative Cups has happened on Long Island where artists, breast cancer survivors, their friends and family members and others have used originality and creativity to transform ordinary bras into works of art.
Submitted creations must be received by Oct. 15 to be included in the auction/gala on March 19, 2015 at Adelphi University in Garden City. Those wishing to create a bra are encouraged to sign up early, as entrants will be limited to 200. Below are two Mineola entries from last year.
The Village of Mineola selected Jackson Avenue-based Valente Contracting to handle the majority of the revamp of Memorial Park, starting with the construction of a bandshell at the southern part of the property. Valente's $1.55 million bid was the lowest of four sent to the village. Bids were due May 16.
"In essence, we're redoing the whole park, with the exception of our tennis courts and existing playground facilities," Village Public Works Superintendent Tom Rini said. "The tennis courts will be looked at separately. It'll be either immediately in the future or some time later."
The bandshell would be built near the Mineola Memorial Library and stand 22 feet high at its peak. Valente will also repave paths in the park.
The New Hyde Park-Mineola Runners Club is going the distance once again this year by hosting its annual 8K race. Proceeds from the June 1 rain or shine event will benefit wounded veterans in Nassau County and Boy and Girl Scout troops from the area.
Festivities begin at 8 a.m. and planned activities for the day include a quarter-mile fun run for kids and a two-mile community walk, in addition to the 8K race, which starts and ends at Denton Avenue Elementary School in New Hyde Park. The 37-year-old competition is also a part of the USA Track and Field Long Island Division and is recognized as an 8K Grande Prix Championship. Last year, the club saw between 400 and 500 participants, a figure race director and Club President Harold Axelrod said he hopes to match this weekend.
"So we have something for everyone," he stated.
Mineola resident Dr. Margaret Ballantyne-Mannion celebrated a birthday Tuesday, May 20; one that ended with her taking a seat on the Mineola Board of Education for the 2014-15 school year as a new trustee, and the passage of the $87 million budget for the upcoming fiscal year by a 2-1 margin (760-328). She, along with incumbent trustee Nicole Matzer, received 751 and 759 votes, respectively.
Current trustee William Hornberger's announced he would not seek a new term on the board in April, which vacated a seat. Ballantyne-Mannion, a resident of Mineola since 1972, announced her candidacy shortly before Hornberger's decision. She currently holds an A.M. and
Ph.D in Hispanic studies from Brown University and is a professor of Spanish at CUNY York College.
Village of East Williston Mayor David Tanner announced last week that this year's recipient of the annual Mayors Award will be building inspector Robert Campagna.
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Longhorn Skin Pack 1.0
Longhorn Skin Pack does not offer a radical change to Windows' aesthetics but it does refresh the environment by altering some graphical details, especially on the editions that have the Aero feature enabled.
Getting the product on the system is fairly simple, although you should keep an eye on the process because it may offer to install additional software that is not absolutely necessary.
Freshen up the OS look
Basically, what Longhorn Skin Pack is patch specific resources in the operating system so that third-party visuals can be applied. The changes affect the file manager as well as the Start button and the icons of some programs.
You do not have to worry about Windows Explorer's functionality being crippled because Longhorn Skin Pack does not affect it; for some users the modification may even improve performance as the product shows the drive or folder details in the upper part of the screen.
Furthermore, users should notice that the folder icons are also changed, together with the start button.
Additional modifications touch on the image for the desktop background and the logon panel in Windows. Both of them are replaced by the developer's own version, which looks pretty good.
Once Longhorn Skin Pack there is nothing to be tweaked. Windows' file manager, the logo screen and the desktop image are automatically changed; also, some icons are replaced with the new ones in the package, which should add to a better looking shell.
After installation it is recommended to restart the operating system for all the changes to take effect. Reverting to the initial look is not be a tough job as the product can be uninstalled using the default solution in the operating system.
Reviewed by Ionut Ilascu, last updated on March 31st, 2014
- file size:
- price:
- developed by:
- Hamed
- license type:
- Ad-supported
- operating system(s):
- Windows 7 / 7 64 bit
- category:
- C: \ Desktop Enhancements \ Shell Replacements
In a hurry? Add it to your Download Basket!
Application descriptionLonghorn Skin Pack will enable users to personalize the looks of their PC and make it look more elegant and sophi...
Users are advised to pay attention while installing this ad-supported application:
- Offers to change the homepage for web browsers installed in the system
- Offers to change the default search engine for web browsers installed in the system
- Offers to download or install software or components (Babylon Toolbar) that the program does not require to fully function

subset: commoncrawl


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A half inch of steady soaking rain fell overnight Tuesday at the North Platte Regional Airport/Lee Bird Field, bringing much needed moisture to the area.
The rain began around 1:30 a.m. and continued until about 4 a.m., the National Weather Service in North Platte said.
The forecast calls for good weather through the end of the week, with temperatures in the 70s and a slight chance of rain through Thursday.
The high temperature could reach the mid-80s early next week, the weather service said.
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AlisonEliz13 said...
Soddy-Daisy nurse killed by kick from horse
Karen was a great nurse and a great horsewoman. She will be missed.
October 6, 2011 at 11:50 a.m.
AlisonEliz13 said...
TWRA biologist fields commission's questions on Enterprise South Nature Park hunts
Amazing to me that so many do not understand that by allowing overpopulation of these deer they are condemming them to a life of starvation, increased risk for disease, and also putting drivers at risk because of more deer being hit by cars and trucks. People...they have no natural predator in this location...so grow up, see the reality of the situation, and let the hunters do their "job"...and for heaven's sake...it is only bow hunting! And those deer aren't "Bambi"...they will hurt you and hurt you badly in a close encounter, especially if you meet a buck in rut...Another example of people who do not understand that these animals are wild animals, not pets.
October 6, 2011 at 9:01 a.m.


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NFC Times Exclusive: Apple's decision to exclude tag-reading functionality from its forthcoming NFC-enabled iPhones has caused disappointment among suppliers of tags and developers of tag applications, who told NFC Times they believe the omission could confuse consumers and potentially hamper tag-marketing campaigns.
NFC Times Exclusive: Proximity marketing firms in the U.S. and Europe say that their most successful campaigns see tens of thousands of taps or scans, but amid growing interest in Bluetooth low energy, they say that it is important not to over-use push advertising.
Possible use cases for Bluetooth low energy include proximity marketing, transit and event ticketing, and indoor navigation in retail stores, arenas and stadiums. Then, of course, there is payments–although it remains unclear how a BLE-based payments service would operate, and the concept remains mostly hypothetical, according to a new report on BLE from the Smart Card Alliance industry group.
NFC Times Exclusive: Despite a widespread belief in some circles that NFC and Bluetooth low energy, or BLE, are in competition, a number of observers say they believe that the two technologies will fill complementary market niches, especially in retail marketing and wearable devices.
Riders in 5,000 taxicabs in the U.S. would be able to tap on NFC tags on video advertising screens to download apps, brand information, coupons, maps, music and videos, according to technology suppliers that have equipped the taxis for potential advertising campaigns.
A recently released consumer survey by U.S.-based outdoor media company CBS Outdoor and UK-based consumer research company Kantar Media found that only 8% of the survey's respondents were aware of NFC, up from 6% the preceding year.
Such nonpayment applications as marketing campaigns and loyalty programs are more likely to drive adoption of NFC than payments, panelists told attendees of a recent "NFC Goes Social" event in Boston, organized by the MIT Enterprise Forum's NFC Cluster.
Israeli-based NFC and contactless company On Track Innovations pushed back its prediction for positive adjusted EBITDA back to the third quarter of 2015 and reduced its estimate for 2014 revenue growth to 10%, down from the 30% it had predicted previously, the company reported in its quarterly earnings call.
Canada-based Kili Technology, which supplies hardware modules, firmware and IP for mobile point of sale, readers and other payment-acceptance devices, has acquired NFC-accessories vendor DeviceFidelity.
NFC Times Exclusive: LAS VEGAS, Nev. – While a number of major U.S. merchants have pledged to only accept one mobile-payments service, that is not the case for giant Subway sandwich chain, which has now introduced at least three major options for its customers to pay with their smartphones.
Las Vegas, Nev. – No single mobile payments provider or platform will dominate the market in the long run, so card networks should adopt a flexible approach, CEOs of two major payment networks, American Express and Discover Financial Services, told attendees at this week's Money 2020 conference.
LAS VEGAS, Nev. – Softcard CEO Michael Abbott was selling the value of rewards in the telco-owned mobile wallet today during a keynote address at the Money 2020 conference in Las Vegas.
Although Dekkers Davidson, CEO of the big MCX mobile-commerce consortium in the U.S., said the group is working on Bluetooth low energy and NFC, the main technology MCX is expected to launch with next year will still be QR codes.
The MCX Merchant group has confirmed what most insiders already knew: That it has an exclusivity clause for members to only accept mobile payments from its own payments platform.
NFC Times Exclusive: More than 25 Taiwanese banks have signed up to potentially launch NFC mobile-payments services using a TSM platform being launched by a joint venture of three domestic processing and interbank groups.
NFC Times Exclusive: Small financial institutions want their members to be able to use Apple Pay, but would prefer to keep transactions in their own branded mobile applications instead, sources at participating credit unions have told NFC Times.
NXP Semiconductors reported a big jump in sales from its emerging ID unit in the third quarter, thanks to shipments of NFC chips and secure elements to Apple for the tech giant's new iPhones.
NFC Times Exclusive: While NXP Semiconductors won the coveted contract to supply NFC chips and secure elements to Apple for its new iPhone models, it has been cut out of the recent business for Samsung Galaxy handsets, including the Note 4.
NFC Times Exclusive: In what is believed to be one of the first uses for NFC booster technology in NFC phones, the new iPhone 6 and iPhone 6 Plus feature an amplifier chip enabling a unique antenna design by Apple for its Apple Pay service that launched Monday.


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Tennessee Democratic fundraiser sets record for party
NASHVILLE — Tennessee Democrats say the $500,000 netted from its Jackson Day fundraiser set a new record for the beleaguered party.
The event headlined by Kentucky U.S. Senate candidate Alison Lundergan Grimes was held at the Musicians Hall of Fame and Museum in Nashville on Saturday.
The party said its expenses to host the event are expected to come to about $25,000, meaning that 95 percent of the money can go toward elections.
Chairman Roy Herron said a 2009 fundraiser featuring former President Bill Clinton and former Vice President Al Gore brought in more contributions but also cost more to put on, meaning the party earned less from the event.
Tennessee Democrats have not won a statewide election since 2006.
Former Jellico employee charged
Investigators say a former Jellico, Tenn., city worker accused of stealing from a police drug fund has been indicted on theft charges.
The Tennessee Bureau of Investigation says a Campbell County grand jury charged 65-year-old Linda Darrell Douglas with one count of theft over $60,000. Douglas, who was the former Jellico city recorder, is accused of taking about $73,000 from the police drug fund and other city funds.
The TBI was called to investigate Douglas after a state comptroller's audit revealed problems. The city later fired Douglas.
The TBI says she turned herself in before being booked into the jail and was released after posting $10,000 bond.
Attempts to reach Douglas were unsuccessful. Her phone number was not listed in public records.
Alabama woman guilty in arson case
DECATUR, Ala. — An Alabama woman who pleaded guilty to first-degree arson is scheduled to be sentenced June 10.
Police say 44-year-old Bridget Owens Easterly set fire to her house in Hartselle on Feb. 27, 2011, while she and her 16-year-old daughter were inside.
Morgan County Sheriff's Sgt. Kyle Wilson said Easterly then broke out a bedroom window, and she and her daughter climbed out.
The Decatur Daily reports Easterly was arrested that afternoon at the scene. She pleaded guilty to first-degree arson in Morgan County Circuit Court on March 5.
She will be sentenced in Morgan County Circuit Court Judge Glenn Thompson's court.


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I bought for going camping. Easy clean up. Also it doesn't take alot of room to store
My family and I took this stove camping last week. It was the only stove that we brought and it worked great all week. It is easy to get started up and clean up. I recommend this stove to anybody.
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Bandit Cabernet Sauvignon (In Store Only)
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500ml Bottle $45.49
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Liberty Creek Cabernet Sauvignon
"The color all by itself is impressive--deep, rich, dark--a subtle hint of the delicious cherry flavors and notes of red fruit you can expect when you taste this wine."
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James and Mary Kogler, residents of Wauwatosa for 45 years, celebrated their 50th wedding anniversary with a party in Sheboygan, where they were wed.
They married May 12, 1962.
Children of the couple are Kurt (and Wendy) Kogler of Longview, Texas, Kevin (and Veronica) Kogler of Atherton, Calif., and Kara Kogler of Brussels, Belgium. Grandchildren are Sarah, 20, Kyle, 17, and Kaleigh, 9; Alexandra, 11, Gabriela, 9, and James, 3; and Hugo, 9, and Katarina, 6.
James retired from a career in sales with Sells Printing; he works at Robertson Ace Hardware in the Village. He has been active in the Wauwatosa Curling Club and the Wauwatosa Community Band, and he served on the city Zoning and Appeals Board and the Wauwatosa Village Task Force; he was the Tosafest brewmaster for many years.
Mary retired from a career in the education department of the Zoological Society of Milwaukee. She has been active in the Wauwatosa Junior Women's Club, the Wauwatosa Community Band, the Wauwatosa Library Board/Friends of the Wauwatosa Library, the Wauwatosa Historical Society, the Hart Park Senior Center, the Wauwatosa Village Task Force and the Wauwatosa Food Pantry.
They are also members of St. Bernard Parish.
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To save more than $60,000 a year and to provide better service, the Fond du Lac Public Library is becoming an independent, standalone library. The library has been a member of the Winnefox Library Automated System, but this year the library board determined that the $103,000 annual Winnefox price tag was not providing good value to Fond du Lac city taxpayers.
Job searching these days can create a difficult Catch 22: Many employers only list and accept applications online, but many job seekers are without a home computer or even computer skills.
It starts earlier every year, so it's no wonder that months of holiday spending can create financial worries. Money Smart U is offering, Managing Holiday Spending (and Stress) on Tuesday, November 8, 6 p.m. to 7 p.m. in the library's McLane Room in the lower level.
Paranormal explorer Curt Strutz, cast member of the cable show, "Paranormal Generation," will present an exciting program rich in history, storytelling and personal experiences to set the mood for Halloween. "Visiting the Beyond" will be offered at 6:30 p.m. Monday, October 24, at the Fond du Lac Public Library. The program is recommended for teens and adults.
The Fond du Lac Public Library now has Kindle e-books for borrowing. For many months, the library has had e-books compatible with other formats, but it wasn't until September 21, 2011 that Amazon entered into a partnership with OverDrive Media, the program used by libraries across the United States.
Dress up your dog, cat, ferret, turtle, wombat – anything goes – in his best Green Bay Packers finery and parade around the library (or inside, if weather is uncooperative) at 11 a.m. Saturday, October 15.
Prizes for Best Use of Green and Gold, Most Like Lombardi and Most Enthusiastic Fan (pet, that is).
Wisconsin is in a state of sports nirvana. The Packers and Badgers are undefeated, and the Brewers are battling the Diamondbacks in the playoffs.
Starting Monday, October 10, the Fond du Lac Public Library will lend out Nook and Kindle e-reader devices to anyone holding a local library card age 18 or older.
All events take place at the Fond du Lac Public Library and are free, except where noted. For additional details, visit the Calendar.
Big Guy Hats Display, throughout October: The best of Jeff Kahlow's Packer-themed foam creations will be on display.
He was a perfectionist who expected as much out of his players and his family as he expected from himself. He was a complicated man from simple origins, the son of an Italian butcher who grew up in Brooklyn. He was a good player, hardnosed and hard working, but at 5'8," too small for big-time football, so he turned to coaching. His perfectionism became an obsession with winning.


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LEXINGTON--Why do newspapers endorse political candidates? At best, it's an archaic practice, a little quaint, a little bizarre.
Other media don't do it. TV and radio news never have, in part because their roots are in over-the-air broadcasting, whose regulatory overlords traditionally frowned on opinion-mongering. Magazines--apart from partisan sheets whose politics are integral to their brands--shy away. Online, today's media are brimming with opinion, but none of the dozen or so Internet-based news sites I frequent explicitly support one candidate or another.
So what's with newspapers? Why is it that every election cycle, they routinely defy their own sinking revenues, shrinking payrolls, reader skepticism, and declining credibility, and tell us how they think we should vote?
And is this a good thing? Is it a neural twitch from a moribund industry that refuses to accept its own irrelevance, or the legacy of a proud tradition of public service?
This year newspaper endorsements have gotten more publicity than usual because a number of papers that supported President Obama in 2008 didn't back him this time. Their reasons varied, but the fact that this change of heart was noted is premised on the belief that newspaper support merits serious attention in a way that, say, backing from movie actors or rock stars does not.
Now, this respect paid to endorsements isn't because anyone believes they actually influence voters, at least on the presidential level. In fact, if there's anything analysts agree on, it's that newspaper recommendations don't move many votes.
Why should they? For starters, voters don't really view newspaper editorial boards as speaking with great authority, leastways not the authority that comes from having better information than the rest of us. Few of them have looked the candidates in the eye and taken their measure. By and large, if you've been paying attention you know about as much as the editorialists do.
Besides, by the time the boards finish stroking their chins it's so late in the campaign season that the kind of person who might still be swayed by an endorsement probably doesn't even read newspapers, and may not have the capacity to fill out a ballot anyway.
So it can't be superior insight or their likely impact on election results that make newspaper endorsements important. But they are important, I think, and for more fundamental reasons.
First, they remind people that elections aren't just media spectacle; at some point, as citizens, people also need to make up their minds, because their civic duty requires them not just to allow information to flood over them, but to exercise their judgment.
In that respect, it doesn't matter whom the paper supports; the fact that it accepts the obligation to make a choice is what's praiseworthy.
Second, endorsements close the circuit between knowledge and action: The purpose of media political coverage isn't just to inform, it's to enable a civic engagement, not to please us as consumers, but to help us act as citizens. The endorsements don't seek agreement; they demand action.
So, what endorsements bring to our attention is that amid the ceaseless media clatter of fact, opinion, accusation, exhortation, and pageantry, there comes a moment when each of us has a duty to decide and to act. That's a big deal. It's why, on balance, newspaper endorsements are a good thing, and it's why the failure of Internet-based news sites to carry on that tradition is a pity.
Of course, they don't want to. Newspapers never did, either. Endorsements never made marketplace sense. They always irritated some portion of the readership. They routinely drove off advertisers. They fractured staffs that were otherwise chummy and collegial. They left some readers convinced of bias in news coverage. In short, they've always been a pain in the neck.
And they have less of a place than ever in an age when media define their value by how cleverly they pick up, repackage, and relay stuff around an astounding interactive emporium that is spectacularly self-absorbed--and where offline engagement of any kind is, at best, an optional side-trip.
So, if newspapers remain defiantly out of step by persisting with their endorsements, I'd say they deserve our thanks. We're all the better for it.
Edward Wasserman is Knight professor of journalism ethics at Washington and Lee University. He wrote this column for The Miami Herald.


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Taken while visiting a family who want to give their children away as they can no longer afford to look after them. This family was helping us with directions.
|Canon EOS 5D MkII
|Recording media:
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|Cambodia 2010 (Kampon Speu Provence)
|31 Aug 2010 - 12:10 PM
|Black & white, Black white, Cambodia, Child, Dan rivers, Family, Girl, Journey, Kampon speu, Landscape / travel, Poor, Portraits / people, Woman
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31 Aug 2010 - 9:07 PM
I'm spending time with lots of families and children who all have the same story here. A lot of the time the children end up on the black market or in the sex trade. Its very sad, I had never realized just how bad the problem was in this day and age.
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Hows it look? Videos blocked here :(
Saw a very very brief trailer/teaser they released a few weeks ago which made me want! A proper FPS for PC once again, none of this COD :D
Pre-ordered for xbox, costing me a total of £19.99 with a voucher from amazon...cant wait! :D
I Welcome the COD KILLER!
Not COD killer - Bad Company was the COD competitor, Battlefield is much more tactical, noob tubing won't work here!
1 word - EPIC! :)
Let the quest for stats commence.... :)
that looks smooth.. RIGHT need to update my RIG.. for this one.
I'll be getting this, after I upgrade my machine! Battlefield 2 was an Epic game!
This is why I am a console convert...no need to continually upgrade my machine :-)
You don't get dedicated servers on consoles plus you can have any where upto 64 players on the server at anyone time.
THis is a game realy made for the PC. BF2 was epic and it wouldnt be the same on a console. Joystick for planes check, keyboard and mouse check, hotkeys check.
Bad company is the watered down battlefield for consoles, Battlefield games (1942,2,2142) should really remain PC only I think :D
Bring on Duke Nukem and Portal 2!
@bondbill2k2 God I Miss 2142! did u know theres was a new patch for that game with more maps that came out last month! that game is 5 years old!
I am going to go with Cole of Duty: Training ground warfare myself.
@bondbill2k2 Battlefield Blog


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El Toro Airport still dead
Ellis screws friends and enemies alike
Ellis works both sides of the El Toro Airport issue
Silva may be stupid, but his airport flip-flop shows hes smart enough to take orders
A peoples environmental impact report on El Toro International Airport
The year in not-so-open space
El Toro Airport Watch No. 150
El Toro Airport Watch No. 124
Was the county ever serious about a two-airport system?
Psychic Kitty on stuff that matters


text:
Two casting news arrived on Tuesday, August 17, revealing the guests of The CW's "Gossip Girl" and Showtime's "Dexter". In the former show, fashion guru Tim Gunn is coming over as himself for an episode while in the latter Chris Vance is going to play a character in a multi-episode arc.
Gunn's episode is airing in late October but details about his appearance are not immediately available. EW speculated that Gunn is tied to the show's Fashion Night Out episode although the story is supposed to be wrapped up in the last episode airing in September. The show kicks off September 13 at 9/8c.
Meanwhile, Vance, who is a "Prison Break" alum, will play a "meticulous, physically fit, well-spoken" personal aide to a famous businessman. His character Cole is to have at least three episodes in season 5. The show returns September 26 at 9/8c.


text:
Cost per recipe $4.50 view details
- Chicken Picatta is usually thought to be an Italian dish, but was actually developed in the United States. The dish consists of scaloppini style (flattened cutlets of meat, seasoned then dredged in flour) lemon juice, wine, stock and capers. Itâs relatively easy to make, and deliciously tart and satisfying. Keep this recipe in your âeasy to reachâ section; youâll want to make it often.
- Serving size: 2 portions
- Ingredients:
- 2-6 oz. pieces of skinless, boneless breasts of chicken
- 1 cup flour for dredging
- 4 tablespoons of butter
- ¼ cup white wine
- ¼ cup chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons flat leaf Italian chopped parsley
- Salt and pepper to taste
- Directions:
- Cut the chicken breasts in half, place plastic wrap over the meat and beat with a meat tenderizer until the surface is flat. Season both sides of the chicken with salt and pepper, and dredge with flour. Place a medium saucepan on high heat; add 2 tablespoons of butter. Once the butter is melted, and the pan is adequately hot, add the chicken and sear on both sides. Cook the chicken until browned on both sides, then place on a plate. Deglaze the pan with the white wine, chicken stock, and lemon juice. Once the liquid has reduced by half add the remaining 2 tablespoons of butter and stir. Add the parsley and season with salt and pepper. Pour the sauce over the chicken and serve. Enjoy!
- Happy Cooking!
- Chef Chuck Kerber
- firstname.lastname@example.com
- See above!
Add the recipe to which day?
Adding to Planner
Nutrition Facts
|Amount Per Recipe
|Recipe Size 494g
|Calories 1169
|Calories from Fat 534
|Total Fat 60.44g
|Saturated Fat 33.15g
|Trans Fat 0.17g
|Cholesterol 211mg
|Sodium 1028mg
|Potassium 644mg
|Total Carbs 101.19g
|Dietary Fiber 4.5g
|Sugars 1.7g
|Protein 43.79g


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Rao's maranara sauce @ $10 - What gives?
- s
- Sandy Eggo Jan 5, 2007 09:37 PM
Shopping at Vons (Safeway) today I came across these jars of Rao's sauces (Maranara, and other Italian styles) and they were $9.89 a jar! The same size at the store brand for $1.00 Can you CHowhounds please explain why that brand is so expensive? Is it laced with gold?
I've got to admit, I find it pretty exceptional. I had always scoffed at it until I found a recipe called "Liar's Soup" in Real Simple (1 jar Rao's, 1 can cannelini beans, garlic), and it insisted that it had to be Rao's. I bought it when it was marked down from $7.99 to $6.99, and I found it quite delicious. Worth it? Maybe not - but I never did try that soup recipe, so I picked up a jar a few weeks ago.
I think you are paying for the recipe, not the ingredients. I've seen many people post that they thought Rao's was the best-tasting jarred tomato sauce ever. Whether the high price is worth it is up to the individual -- I've had it once or twice, and while I agree it's very tasty for a jarred sauce, I personally cannot justify the expense when with a can of tomatoes, an onion and a stick of butter I can make Marcella Hazan's delicious tomato sauce for a quarter of the price of a jar of Rao's, but to each their own.
In CT it has peaked at $9 and Stew Leonard's has it at 2 for $10. I am reading other labels to look elsewhere. Although I love the dtuf, it is fabulous, at $9 I will crank up the recipe in the Rao's book and freeze.
re: Karl S
My turn to agree with you. We've stopped buying Rao's (even at a locally available price of $6.99) in favor of Cento's: their line of sauces is tastier than Rao's, uses high quality all natural ingredients beginning with those fabulous San Marzano's, and sells for $3.99.
re: Striver
I also stopped buying Rao's for nothing othaer than the price. I picked up some Cento's as well, but it is not Rao's. It's a little sweeter and less garlicky. But for 1/3 the price it replaces Rao's on my table.
re: Striver
Agreed on Cento. We (the family) recently taste-tested Rao's, Patsy's, Mom's, Victoria's and Cento's marinara and Cento won hands down with Victoria coming in right behind it. Rao's was definitely sweeter in a non-tomatoey way than Cento's. Cento's tomato taste was sweeter and much better. The tomato being a fruit after all.
Cento's tastes the closest to what you could make from fresh garden tomatoes if you had the time.
re: Striver
The Cento Arrabbiata is exceptional.
re: emilief
agreed! i rarely use jarred sauce, but this is a good one. they used to have it at Bed Bath and Beyond for around 5 bucks...no more :(((
re: emilief
re: Sandy Eggo
rao's is worth more than others, but like me only ordering a large coffee for $1.90 at starbs, $10 is too much even fir raos. i tried another brand tonight and although not as good as rao's i not a $10 jar.
Whe I was working a ton, I would use this sauce instead of makin gmy own. My husband calls it liquid crack. It is the best jarred sauce out there. Oddly enough, my second favorite jarred sauce I really like Wegmann's House Brand marinara that costs about $1.50 a jar. Now it is even harder to justify the $10 a pop.
re: JennyHunter
Liquid Crack.. That's funny.
re: JennyHunter
Those Wegman's house brands really do draw you in - I tried the same recently and thought it quite good, too.
re: miss_mia
I want a Webman's (chicgail whined from Chicago).
re: JennyHunter
"... Oddly enough, my second favorite jarred sauce I really like Wegmann's House Brand marinara that costs about $1.50 a jar. Now it is even harder to justify the $10 a pop...."
I know I'm responding to a 2007 post, but this thread is still going strong today so I wanted to update JennyHunter's post.
I'm typically a Rao's marinara devotee. I can't stand any jarred sauce that adds sugar and, like most posters, I enjoy Rao's "clean" tomato goodness However, my every day cooking is for two people and I typically only use Rao's when I find the 15 ounce jar rather than the more widely available 24 ounce jar. When cooking for two, I typically don't use the full 24 ounces; if you think it's painful to pay $10, try to imagine having to throw away a neglected quantity of Rao's.
Recently, Wegman's introduced a new line of jarred sauces called Italian Classics. All the varieties come in a 17 ounce size. I looked at the label of the Tuscan Tomato Sauce and saw that it contained no sugar. Between the size and the absence of sugar, I decided to give the new Wegman's product a try. Lovely! Very Rao's like!
It's not cheap: $5.99 for the jar. However, I'm happy to spend that amount knowing there will be no waste with the smaller jar.
My enthusiasm for Wegman's Tuscan Tomato sauce is even more remarkable since I'm typically not a fan of the Wegman's products. With the exception of the Pittsford store, the typical stores devote too much space to the proprietary brands. For example, in the salad dressing aisle, I can find Wegman's salad dressings in every flavor imaginable in every version imaginable (regular, lite, no-fat, and organic). However, the shelf space devoted to Paul Newman's brand is quite limited and does not include the Greek dressing that I use. I tried the Wegman's Greek dressings. Whoops! Not good. I eventually tracked down the Newman's dressing in Target.
re: Indy 67
I think the reason some very old sauce recipes called for sugar is that, years ago, tomatoes were more sour, and the sauce needed it. No, tomatoes are sweeet enought hat it is an unnecessary step/ingredient.
re: GH1618
All 300 million plus Americans are hooked on sugar? Here's one that's not. Bet there's a few more out there too.
re: GH1618
Ok, nevermind!
Eh, I'll pass there are plenty of other good sauces out there without having to pay for a name and support the "well you can't get a reservation but you can pay waaaaaaaaaayyyy too much for our sauce". I've used their cookbook, out of the library...I'm not buying the thing...I am underwhelmed. Marcella's simple tomato, butter and onion was way better than anything in their book
re: Candy
Believe me, I agree with my distaste of paying this amount of money that goes to a restaurant/corporation/whatever where I cannot walk through the door. I guess I am weak, but I don't always have the time, if ever, to do a home version, and without a doubt it is the best bottle sauce I have found, having tried dozens and dozens. So, I just cave and buy it. Such are my scruples.
re: masterofzen
From where I am from, NYC, a jar of Rao's and a lb of pasta is a lot cheaper than ordering out. Spaghetti and meatballs at the restaurant below my apt goes for $12.99 for one entree.
re: jenniebnyc
Yep. But at least all your restaurants have good food. I'e never had a bad meal in New York.
re: Sandy Eggo
Very true. The spaghetti and meatballs that await below me are top notch !! We are lucky to live where we live.
re: Sandy Eggo
You've obviously done your research before coming to NY, but I can assure you that at least 3/4 of all NY restaurants are in the bad to mediocre range.
Ok, many here say Rao's is a great or good enough sauce..but they can create this in their own kitchen..I ask at what price..what is one's time worth shopping/finding the great fresh or canned tomatoes/other ingredients/taking them home/firing up the cook top/opening can/jar/or charing tomatoes or blanching the fresh tomatoes/then simmering for an hour or more? Or even 15 minutes? Do people, Chowhounds, consider their time at times? Is it a pride thingy here that one can make it at home vs. buying a jar of something that is actually good?
I will never in my lifetime dine at Rao's, and I actually don't care...would be interesting, but I found a sauce that appeals to my family, Rao's, it is costly, but it hits the spot...time is money...and this works with a twist of a cap.
re: Jesdamala
"pride thingy" ...
having known folks with plenty of money and not much time, in every sense, I respectively differ on which is more precious; but then I also love to garden.
If you found something that works for you there's not need to fret.
re: Jesdamala
Time might be money, but there are a bunch of very good sauces that can be made in the time it takes to boil the pasta water.
re: downtownstefanie
I was out of Rao's Arribbiata yesterday, and needed sauce, so popped for the only thing on Von's shelf that seemed to be what I wanted...Coppola's. Much more chunky than Rao's, has red wine in it, and rather large pieces of garlic. It was OK, and I would use it again in a pinch...but it doesn't come close to Rao's.
re: downtownstefanie
Wow - I never thought to do this. I always buy Rao's at the supermarket when on sale, I stock up on it then but buying it at BB&B makes total sense now that you say it. We get a ton of coupons from them, more than we can use. They always expire before we use them - I mean, once you've had your home for several years how many more pillows or candles do you really need to buy? Utterly brilliant way to use them up! Thanks for the tip!
re: sivyaleah
FYI...BBB will accept there own coupons (as well as Linens and Things) even if they are expired. They will take up to 5 coupons per transaction. Pretty customer friendly policy !
re: ChefGirl412
Just remember it's "jarred" sauce. It's good, but not as good as homemade. Enjoy!!
re: jenniebnyc
Oh, I understand. I'm very curious to do my OWN taste comparison.. You know us Foodies ;)
It is a lot cheaper then going to Rao's . Which btw when you finally get a table there. 3 month wait. It was a disappointment food wise. Plus $$$$$$ for 4
Rao's jarred sauce is the only thing that reminds me of the sauce made by my Italian immigrant grandmother when I was growing up in New York. Since she's dead, and since I can't seem to get close to it even using all the same ingredients she used, well, 8.99 is pretty cheap for a time machine to food of the past, you know?
re: wombat
True....very true. Did she ever show you how to make it?
re: wodicker
My mom could make it exactly the same actually - my grandmother taught her when she married my father - and she taught me. (She now lives in Florida, and a trip there is also more expensive than a jar of Rao's.) It's not like there's anything complicated to the method or exotic about the ingredients, but even if I used the same exact brands of tomatoes and so on, it was never right. It's so inexplicable that I have to assume it's some kind of cosmic punishment for sins of a previous life, or something.
Let me give a secret to a lot of you who may not know it. Of course red wine but more importantly is finely chopped filets of Anchovies, nobody will ever know it's in there but you will be amazed at the difference it makes to your favorite recipe.
re: malibumike
Funny about the anchovies - I've been telling my husband this for ages; he hates them but I keep telling him it's that certain "something" in sauce sometimes which makes it taste so good. We recently were out someplace which had a completely insipid puttenesca sauce and he suddenly realized it was because there probably were no anchovies in it. It was a lightbulb moment for him, how he suddenly understood that they really did add a depth of flavor which was integral to the sauce.
I've been hiding it in many of my sauces for ages, unbeknownst to him - I confessed it that night :-)
After reading a rave review of Rao's in the newspaper, we held a tasting and Rao's came in dead last (up against 6 other jars, ranging from $2 to $10). My 12-yr-old liked my homemade stuff the best (did I raise her right, or what?!). It seems jarred sauces have to be "doctored" with anchovies, sugar, garlic, basil, or whatever to make them taste fresher.
RE: RAO's Marinara Sauce a poster on a different site confirmed the following directly from RAO's:
"I am pleased to say that an email today from Rao's Sales VP confirmed
that their Marinara sauce is indeed suitable for vegetarians
(ingredients are: imported Italian tomatoes, imported pure Italian
olive oil, fresh onions, salt, fresh garlic, fresh basil, black
pepper, oregano)."
re: jenniebnyc
what! At that price they use pure olive oil instead of extra virgin 1st cold pressed?! I believe "pure olive oil" is the lowest grade in retail market.
Personally, I prefer Mom's Original Garlic and Basil Spaghetti Sauce. Almost as expensive as Rao's but generally closer to the $6 level. Love the big chunks of garlic.
Haven't been able to find a really great jarred putanesca sauce. Anyone have any suggestions? Yes, tried Rao's but found it lacking a bit.
re: srcusa
I'll agree about their Puttenesca. I tend to stick to the basic Marinara, it's their best one. Although the Vodka is pretty decent too, but I rarely use it.
re: srcusa
Mom's has a very good Puttenesca sauce also; I prefer it over Rao's.
I have enjoyed Rao Marinara for years and it has consistently been my favorite. However, BJ'S Wholesale Club sells Rozzano Marinara in a jar which taste the same to me. Wonder if there is some connection.
For just about every insipid variety of jarred tomato sauce on the market is one that is deemed superb. Just about every famous chef/restaurant has their own signature brand comprised with their own touches, including Lidia Bastianich, Paul Newman, former mobster Henry Hill (anybody recall "Goodfellas"?), Rao's and Vincent's. Personally, I've never bought any of these brands but prefer to make my own as most of you do. If I wanted to duplicate the flavor of a particular brand I would purchase the book which provides the recipe. Each is varied, though most follow the same idea. I figure one could easily capture the same flavor by following the recipe's guidelines, though it may help to adjust the proportions to your own liking. If you find you cannot produce the results you were hoping for, at least you may bask in the glory of creating a delicious tomato sauce nonetheless. Any recipe that provides the cook with a sense of pride for originality is ultimately better than trying to usurp one that is published under a protected seal.
re: CuzinVinny
I have tried Lidia, Rao's, Newman's and Vincent's on your list and let's just throw out Newman's, it's horrible. The other three are very good and you should add Patsy's as well to this group.
re: blondelle
It does not taste the same :((
We talk about this all the time....they definitely leave some ingredient out.
re: CuzinVinny
Another Patsy's sauce fan here. Also a big fan of the cookbook. The chicken parm is perfect.
As I just reported in this thread:
...I tried Rao's marinara for the first time last night. It's the best marinara in a jar I've ever had. As a matter of fact, I've been thinking about it all day--I can't wait to get home and eat the left-overs. Regarding the price, I do think you're paying mostly for the name, so best to wait till it's on sale and stock up.
re: NewYorkDave
I usually always make my sauces from scratch and make extra and keep some in the freezer. It takes a bit of time to make. Sometimes I run out and just want a little and I wish I had a jar that was fast and easy. I tried the Rao's and it was the best jar sauce out of all the ones I tried but--I do have a problem with the price at $10 per jar and I don't find the Rao's to be 5 times better, but two times better. I tried all the sauces my store carries and excluding Rao's and I found Barilla to be the best, for me. I noted what it had missing IMHO. I found that if I jazz-up the Barilla I can get a really good jar sauce on par with Rao's. Use whatever you want.
1. In a saute pan I saute a little onion and garlic in EVO.
2. After a few minutes I add a little red wine and stir in half a sm can of tomato paste.
3. I add in cut chunks of 4-5 tomatoes stir them in and raise heat or 5 minutes and let it cook then adding the Barilla and simmer for 10 adding herbs etc and whatever else I want. Use your own variations but you get a quick good jar sauce on the Rao's level for much less.
I'm a coupon nut so I use coupons and get the Barilla for 99cents and my added ingredients cost less than a buck--so for $1.99 I have a nice little sauce. Not as good as my scratch sauce but competes with Rao's for one fifth the price if I'm in a rush.
I'll never pay 10 bucks for a jar of sauce. Seven dollars? Okay. Eight if I'm really flush.
PS--When I lived in Missouri I used to buy Tony's sauces out of St. Louis and they were the best jarred sauces I've ever eaten.
since thip OP jfood has moved to canning his own homemade Rao's recipe sauce. Start w a huge can of San MArzanos at Costco and you are good to go.
Rao's is gorgeous. To me it is worth the cost. In all honesty, I don't think I could replicate that sauce at home. I don't know what they put in it, the ingredients on the back are so simple, but it has an extra oomph and depth like no other sauce. It is tomato sauce gold. I am interested to try Cento's after reading this thread, though.
re: luckyfatima
Well, the tomatoes are milled finely, and they use lots of oil. Fat gives a lot of oomph.
People talk about this like spending $8 for a bottle of sauce is some kind of sin.
2 pounds of De Cecco $5
1 bottle of Rao's $8
Feeds 6-8 people.
People pay over $8 for a pack of Malboro's. Get real.
re: CindysFarmStand
True. And that's one reason I quit smoking back in '99. But I must say, to my mind a two-dollar jar of Ragu is every bit as good, if not better, than the vast majority of jarred sauces that cost four or five times as much. No reason for me to lay out the extra cash.
re: Perilagu Khan
There's no sauce on the market close in authentic Italian taste to Raos.
re: CindysFarmStand
I tried Rao sauce for the first time in the last few months. I think it is very good, costs $9 something here. I do think I should at least get a kiss, a little foreplay, before I buy it.
re: CindysFarmStand
re: CindysFarmStand
I agree that there is nothing that comes close. And when it goes on sale near me for $4.99 for a 32 oz. jar, I buy 3-4 jars.
re: valerie
I have read a lot of the negative comments about Rao's and I get the feeling the crowd here is more Prego than Rao's. Which is what Americans are taught to like.
There's a reason Rao's is as popular as it is, and why you can't get a seat in the restaurant. They make a sauce that is Italian, not a sauce that is geared for the Ronzoni crowd.
I know it's the best sauce on the market for people who enjoy the traditional Italian style. So no one will ever be able to agree on what is best since everyone has their own idea and likes.
re: CindysFarmStand
All jarred sauces are "geared for the Ronzoni crowd". That's why they're made.
I've eaten at Rao's and thought it was good. I've been served their sauce and thought is was inferior to the restaurant. I would never buy it, but then again, I can't fathom buyin' jarred sauce. "It's just the 'hound in me, baby."
"So no one will ever be able to agree on what is best since everyone has their own idea and likes."
That is the point of this Site, no?
re: MGZ
"..... I can't fathom buyin' jarred sauce. "It's just the 'hound in me, baby."
Once again, I'm with you all the way. Especially, since the Rao's sauce recipe is so available. I've been using their recipes for marinara, "gravy", meatballs, etc., for a long time. First on the net and later from the book "Rao's - Recipes From The Neighborhood" by Frank Pelligrino. p.s. Lucky you to have eaten there.
re: CindysFarmStand
I love Italian sauce and gravy. I would never buy Ronzoni, or anything like it. I prefer to make my own. from San Marzanos. I've tasted Rao's and it is nothing to write home about. I think that part of it is the name factor. Americans love a big name. You also can't really logically assert that it must be good since so many people like it. There are many things that are popular that just aren't good, like white bread from a plastic bag. Rao's isn't bad. It's tasty enough, but for $10 a bottle, it better knock my socks off. Especially when their are far better sauces out there for less.
re: sisterfunkhaus
"There are many things that are popular that just aren't good..."
Exactly. Democracy is seriously overrated.
re: CindysFarmStand
We were very disappointed in it.
There's no way I would pay that much for a jarred sauce.
I used to only buy the San Marzano tomatoes when making my own sauce, but used to get frustrated at spending $4-$5 a can for those.
However, recently I found a brand called "Diane's Garden" that a local grocery store chain sells for only 99 cents for a 28 ounce can, and was really surprised at how good they were. They're just as good as the San Marzano brand imo, and with just a few fresh ingredients I can make a sauce that runs circles around anything pre-made in a jar.
re: Atomic76
San Marzano is a type of plum tomato, from a specific region as Italy, grown in volcanic soil. It's not a brand.
I am glad you can make a sauce better than anything in a jar. I am a chef that lived in Italy, and although I can make amazing sauces, I still have not been able to make an arrabiata as good as Rao's.
re: CindysFarmStand
There is a "San Marzano" brand of tomatos grown in the US. I've used it, but I agree it is overpriced.
re: GH1618
Hard to find that volcanic soil over here. I've had locally grown tomatoes from San Marzano seeds. Good, but not great.
re: GH1618
It's just a brand of plumb tomatoes. Taking advantage of those that don't know that San Marzanos are a variety of tomatoes from Italy grown in volcanic soil. It's the soil and the weather that gives real San Marzanos their distinctive qualities.
re: CindysFarmStand
Rao's from the restaurant or Rao's from the jar?
re: westsidegal
I've never been to the restaurant. If I am in the city, I am not going to waste the opportunity eating Italian!
re: CindysFarmStand
That seems odd to me. You like Rao's sauces, they are way better in the restaurant than from the bottle, and New York's dining culture was basically borne outta Italian-American fare. Next time you're in The City, you owe yourself to a treat uptown.
re: MGZ
I'm confused by your comment that folks can get a reservation at the NYC Rao's. I saw a segment on television some years back and NYC's Rao's was described as having something like a dozen tables and that every table was reserved every night of the week. The holders of that reservation are obligated to send someone in their place if they can't keep the reservation. If they fail to do that, they're stripped of their standing reservation.
The Las Vegas and Los Angeles Rao's work like completely ordinary -- albeit popular -- restaurants. I had a delicious meal at the Las Vegas branch about 2 years ago.
FWIW, I did a search for Rao's and got a link to a very recent Forbes article which says essentially what I've said about an ordinary person's ability to dine at Rao NYC (Harlem).
re: Indy 67
Until rather recently, I never knew it was a problem to get reservations. I had never tried to do so. Between 1978 (possibly '79, but I know it was before Munson died), when my Mother's (then) husband took us all there and 2002 when a Manhattan lawyer I was working with was my host, I have also dined there on one other occasion. In retrospect, had I known it was such a precious seat, I might have appreciated it more.
I don't really think that my company in the past was really all that special. It always just seemed like one of those NY, "This place is really small, but great" joints. Nevertheless, you are right, it appears that Cindy will never be able to eat at Rao's. Sad time for the Proletariat in The City.
re: Indy 67
Slightly off subject, but I was shocked to find that DiFaras pizzeria now has locations in Las Vegas and elsewhere. You KNOW it's not going to be the original, unless Dom clones himself somehow.
re: CindysFarmStand
You probably couldn't dine there even if you wanted to.
Orville Reddenbacker was approached to be a control for Kraft marketing and agreed. The outcome was that the Kraft fold told him that for marketing gourmet popcorn, he needed to charge way more, not a little bit more. This is the same thing. Make your own sauce for $12 per meal. Sauce is easy. Good, fresh ingredients = superb sauce. Get some fresh tomatoes, onions, peppers, and imagination, some wine and go. Basil, oregano, whatever suits you.
re: sisterfunkhaus
i thought that silver palate's low-sodium marinara is better than rao's
re: westsidegal
All Silver Palate are the best! And it goes on sale for 2/$5 often.
I have tried Rao's sauce and yes it does taste good for a jarred sauce, but I pride myself on making fresh sauces from canned tomatoes in the winter and fresh in the summer, marinara, and pomodoro fresh diced, but in a pinch I will buy a jar of sauce every so often...First of all you are paying for convenience, not the for the taste of fresh made sauces, because no matter how good some pre-made sauces taste they can not replace a good simmered home made sauce. Rao's comes close but I would not spend 10 dollars for 1 jar. I think Safeway must mark up their sauces a bit more than some other chains, but maybe I am wrong. I thought I have seen their sauces for 7-8 dollars a jar in some stores. But for me to keep buying this sauce for 10 dollars a pop, it better make me start talking Italian!
re: keithlb1
Hear hear. Many store bought products are terrific and can equal homemade. Pasta sauces, even the hallowed (by some) Rao's, is not among them. It is, therefore, slightly daft to shell out 10 clams for a bottle of the stuff and then claim it as the acme of pasta sauce. It is not. It is a convenience product.
re: Perilagu Khan
$10 is too much. At that point I am going to make something, or buy a roasted chicken. I only buy Rao's when I am too lazy to cook, or to hungry to wait. And then, only when it's under $8.
Just saw this thread wondering what the foodie world thought of Rao's. I've been getting Rao's Marinara for a couple months now. No, it isn't cheap, but it is by far the best jarred sauce I've ever used.
Now, I NEVER just use jarred sauce on its own. I typically saute off red onions, garlic, sometimes mushrooms, and add it to whichever sauce I pick. I usually add ground beef and sometimes half Bob Evan's Hot Sausage. Delicious. I don't think I could make sauce as good if I tried, and certainly not in the 15 minutes it takes me to put together a scrumptious spaghetti dinner.
I also like that it has the fewest number of ingredients in the grocer's selection.
re: muzicman82
muzicman82: if you're going to spend that much time and effort doctoring up ready-made sauce, i'd recommend that you start with the Trader Joe's Marinara sauce that comes in the can with the green label.
in my experience it is the best "base" to use for doctored-up-sauce.
re: westsidegal
It's not so much "doctoring up" as it is customizing. I'll give it a shot the next time I'm ever near a Trader Joe's.. I find Rao's to be delicious without modifying, but even better when used as a base.
It doesn't even take "that long". Most of the 15 minutes it takes me is waiting for water to boil.
Given the fact that making a classic marinara sauce is so easy, I would never buy it--at least as long as the ingredients are available. Fortunately, we have a very food store two blocks away.
Well, I hope you all are right. I bought a jar of Rao's Arrabiata at Target last night, because it's on sale this week for $6-something.
I'm a lifelong Prego buyer and only just started making my own sauce from scratch last year, using canned Cento San Marzano tomatoes and Mario Batali's basic sauce recipe. But I'm willing to try anything once if it's THAT GOOD, especially if it's marked down a few bucks.
re: Big Bad Voodoo Lou
I never would have thought of Target for Rao's sauce - that is amusing. And maybe as close as I'll ever get again to a Rao meal...
re: Big Bad Voodoo Lou
Thanks to you I just bought some there, but it was $7.49. Still felt reasonable for what it is.
re: Big Bad Voodoo Lou
Bumping up this thread to reply to my own post from October. I finally busted out that jar of Rao's Arrabiata sauce, and it was INCREDIBLE. Easily the best jarred pasta sauce I've ever had, better than most restaurants' red sauce, and as good (in a different way) as Mario's recipe that I make with Cento San Marzanos.
It had a nice bit of spice, richness from the olive oil, and a delicious oniony/garlicky taste that lingered afterwards. I'm still thinking about it several days later, so I'm glad I just used a tiny bit of the jar on a small portion of spaghetti.
I'm cheap, so I won't indulge often, but Rao's more than lived up to the hype.
re: fldhkybnva
Gave up vodka ever since I got off the sauce.
No f_____ way I would pay that kind of money for a jar of tomato sauce when I can get Barrilla for $2.50. I always doctor it up the way I want anyway by sauteeing garlic, basil, capers, red wine and olive oil, adding some Italian sauage, etc. You can start with decent sauce as a base and make it spectacular. I'd rather put my investment into the upgrades.
re: flavrmeistr
Barilla on sale around here for $1.49 this week, I'm stocking up. I only use it plain, for emergency reasons, but it's not bad at all, especially at that price (or at $2.50, for that matter).
re: flavrmeistr
I know, I'm going to just get a few jars of marinara, although you never know; it's cheaper than making it yourself, and it's made plain and simple the way I like it. Great for a thrown together, last minute meal.
I like Victoria better, it is still expensive but not as bad as Rao's it also isn't 1/2 fat like rao's is
While I've never had it and admittedly I'm a bit of a gravy snob, nothing will ever compare to my version/my grandmothers gravy, I have a hard time justifying that price for sure.
I use to be a fan of Aunt Millie's to use in a pinch but that has been long gone from my local supermarket shelves. Don't know why.
Look on the list of ingredients. Isn't #1 your money? It isn't? Well, I guess labels are misleading.
Found a bottle of Rao's sauce earlier this week at the discount grocery for $1.49, so I picked it up. However, my brother has laid claim to it, and he is in college, so it will be awhile until I can share his thoughts. I was just going to prepare it for the husband and step-daughter, since I'm allergic to tomato.
DH is a little bitter. Maybe he'll be lucky and I'll find another at a good price.
re: coll
Typically I would just make it for the husband, but my brother was super excited about the prospect of trying it. He's in his first semester and struggling with depression, and the conversation we had about trying the pasta sauce was the first time that he perked up all week, so he wins in this case.
And it's not like DH is losing out - he had my first attempt at beef wellington this week, and it was delicious.
re: Father Kitchen
You are too kind! Only 6AM and you made my day already.
I did try Rao's once, and didn't find it to be the elixir of the gods that others do, that's why I'm being a little flippant about this whole scenario.
I bought a few jars a year or two back on sale for $5.99 after reading all the praise on here and I was really underwhelmed. It just tasted like oily stewed tomatoes, and average (at best) tomatoes at that. It was marked down over 40% and still wasn't worth the price in my opinion. $10+ per jar is absurd, you're just paying for reputation IMO.
re: C. Hamster
Watery, bland, and very oily. No need to use so much oil if the sauce is really that good. It's covering up for something.
I read on NoblePig.com that canned tomatoes (whole, crushed, diced, etc.) have to be of a certain freshness, but tomatoes used in sauces and other food items are more lenient and can be older. So at the very least, you are getting fresher tomatoes when you buy them canned and make your own sauce, vs. buying a pre-made sauce.
I think my big problem with jarred sauces is that they all have to have a certain level of acidity to them to be shelf stable by law, which I guess the manufacturers try to offset with sugar and other ingredients, which generally results in a "processed" taste with many of them.
re: Atomic76
Interesting. I have not seen it in years, but tehre used to be a brand that was sold in the cold case in supermarkets. I haven't seen another company do that. Maybe they did that instead of adding an acid?
Old thread, but you can usually get these for ~$8 in mainstream markets in the Northeast. Add a box of pasta, some Romano cheese and a loaf of bread and you'e got an excellent meal for 4 under $15. I'm also from a southern Italian family and Rao's is the only jarred sauce I've found that approaches my grandmother's exceptional home-cooked sauces.
Taste is subjective, but -- whether it's the oil or not -- I agree that it's the only sauce that has some depth and a pleasurable taste that lingers on the palate. Rao's tastes home-cooked; every other sauce tastes cheap to me: too much sugar, too watery, etc...
FWIW, I recently purchased a jarred sauce because a recipe called for it as a convenient time-saver. Bought a jar of Victoria Trading Company Arrabiata for a little over $3.00 at WalMart, and what can I tell you? I was extremely surprised at how good it was. Now very rare is the time I'll buy jarred pasta sauce, but when I do, it's gonna be this stuff.
re: Perilagu Khan
My wife picked up three jars of Kirkland marinara sauce at Costco last week for $7, and the stuff is excellent! Nice, bright-tasting sauce with no sugar added. Next time, she's getting a case.
re: flavrmeistr
When it comes to jarred pasta sauces, you don't always get what you paid for. Sometimes you get less, sometimes more.


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Meaty dessert ideas needed
- h
- hatabachit Oct 16, 2012 02:45 AM
My friend makes a yearly meat-fest. A meal where every single dish contains meat or poultry of some sort. I have foolishly volenteered to make the dessert, but have since realised how difficult the challenge is.
My friend is lactose intolerant and there will be a few non pig-eaters a the meal, so a bacon-caramel icecream is out. Also, last year I made mince pies (yummy dried fruit/goo filled Christmas-time goodies in Britain, which are normally meat-free) with actual minced meat in them. They were delicious but most of my American friends wouldn't et them.
Can anyone help me?
I have made this Beef Brownies recipe for a niece who loves brownies with walnuts, but is now allergic to nuts: This is kosher Non-Dairy
2 cups Granulated Sugar
1 ½ cups all purpose flour
1/3 cup cocoa powder
1 teaspoon salt
1 cup pareve margarine (unsalted sticks)(Brands such as Mother's or Miller's)
4 large eggs (room temp)
2 teaspoons vanilla extract (not imitation)
½ cup cooked ground lean beef, broken up in very small pieces (well drained and cooled to room temp)
1. Mix (use a a hand pastry cutter to cream if you have one), sugar, vanilla, cocoa and margarine
2. Add eggs, one at a time, mixing slightly
3. Mix well adding in flour and salt
4. Fold in the ground beef
5. Place in 10x15 greased and floured baking pan
6. Bake in a preheated 375 degree F oven for 25 minutes (don't overbake)
This does NOT work well with other ground meats, it needs the boldness of the beef to substitute for walnuts
How about a pie crust based partly/totally on rendered fat? I've heard very good things about duck fat and beef suet, like here: http://query.nytimes.com/gst/fullpage...
There is a Turkish dessert called tavuk gögsü that is made of chicken breast, cinnamon, milk and sugar bound with a thickener such as rice. While it might sound foreign now, a similar pudding, blancmange, was once a very popular European dessert for the upper classes during the Middle Ages. Looking up recipes for blancmange utilizing chicken and almond milk will give you a dairy-free option.
re: blue room
I was thinking something bacony with turkey or lamb bacon. I had an amazing bar cookie sort of thing at a Bacon and Beer festival. It was a bit savory and a bit sweet and all awesome. Can't find any recipe that looks like it though.
What about individual, well sugared, basteeya? (sorry, don't have a link for you). Alternatively, work some minced or ground chicken into baklava.
If you are baking for a large crowd, why not an apple-cranberry fruit crisp and you can bring along a nice container of good quality ice cream to top for those who do like cream.
re: maplesugar
You might be on to something, as there is this bacon baklava recipe, which could be made with a non-pork bacon: http://www.foodandwine.com/recipes/ba...
A CH poster made this and posted about it here: http://chowhound.chow.com/topics/8567...
Traditional mince meat pie is made with -- minced meat. There's a great Craig Claiborn recipe that you can probably find online.
re: hatabachit
in light of that, why not make a dessert with tofu in it? tofu chocolate mousse? or tofu chocolate mousse pie? or tofu cheesecake?
or do your vegetarian bread with tofu to replace the meat...
re: hatabachit
LOL. That is seriously hysterical, hatabachit. Who invites veggies to a meat party? What veggies want to go to that party?
Don't tell any of them about Chowhound. All we need is a disgruntled attendee coming here to bitch about how there was nothing to eat. :)


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This is the only hip kind of flask/drinking vessel I can think of right now I'm so tired
The brand is Sigg. Or Sigg of Switzerland if you're pretentious. Which I am. So get yourself a Sigg-of-Switzerland flask.
Thread over, you're welcome.


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Workman Publishing Posts Fun Freebie
May The FETT Be With You
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The Dented Helmet / MIMOBOT giveaway!
Mimoco: New Mimobot Coming May 4th
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Who will it be?
WeLoveFine Loves May The 4th
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Contest winners and t-shirt sales all weekend!
May The Fourth Grant You Savings On A Great Book!
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Gus and Duncan's Comprehensive Guide to Star Wars Collectibles
Star Wars
Island In Geoffrey's Jungle
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Toys "R" Us Celebrates May the 4th
Catalog Details For New Essential Characters Guide
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Synopsis, quick facts, and rough release date
Synopsis Posted For
Star Wars: Kenobi
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"The Republic has fallen. Sith Lords rule the galaxy."
The Empire Circulates Propaganda Video
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Say Yes to the Empire! Say No to May the 4th!
Zen Studios Celebrates May 4th With A
Star Wars
Pinball Sale
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50% off
Star Wars
May The 4th Be With You At Coagula Curatorial
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Costume contests, games, screen-printing, puppets, & more!
Jedi Journals: May 2013
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Chris & Jay discuss their May The 4th (Be With You) plans!
The Making Of Star Wars: Return Of The Jedi
Cover Revealed
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EW.com also posts five exclusive images
Her Universe Unveils New May The Fourth
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Six new items go on sale on May 4th
Why Is May The 4th Called
Star Wars
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Learn some of the history behind the day
The Clone Wars
Nominated For Daytime Emmy Awards
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Cast and crew honored by National Academy of Television Arts & Sciences
OfficialPix May The 4th Exclusives
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Two new photos for
Star Wars
Toledo Mud Hens Feel The Fourth With Wookiee Jersey
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Toledo Mud Hens Feel The Fourth
Christopher Lee Celebrates May The 4th With Cool Print
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Celebrate May The 4th With An Awesome Print
Star Wars
Day And Save At HasbroToyShop.com
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20% Off At HasbroToyShop.com
Stride Rite Celebrates May The 4th
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Get 25% off this weekend!
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text:
Lady Gaga Fans at US Airways Center
By Melissa Fossum
The Evolution of the Metal Stage Show and the End of...
By Lauren Wise
By New Times
The Story of Kalliope, Phoenix's Extraordinary Party Car
By Amanda Savage
By Jason P. Woodbury
How a Single Tweet Launched A Cloud for Climbing
By Troy Farah
By New Times
Despite a moment in the sun, screamo increasingly appears a failed experiment without the undying appeal of chocolate in your peanut butter. Blending hardcore aggression with emo's pop impulse didn't produce a juggernaut with heart, but a conflicted creature unable to satisfy either impulse. Recent arrivals Polar Bear Club attempt to modify the formula, offering gruff bellows rather than yelping, alternated frequently with strong vocal melodies over hard-edged hooks couched in muscular post-punk angularity. The Rochester quintet demonstrates more facility with a hook than most of their brethren, sounding like Taking Back Sunday with sharper corners. Their debut LP, Sometimes Things Just Disappear, gets closer to lift-off than the Spruce Goose but still fails to reinvent the power ballad. However, the admirable effort might just achieve the stated aim of "Our Ballads" to "separate all the girls from the boys," or at least the boys from those still wearing mascara and girls' jeans.


text:
Emma Crosby
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