/ck/ - Food & Cooking

How does one make the best tomato sauce from canned tomatoes?

Hypothetically speaking, if one were to buy spaghetti, would you get more spaghetti if you purchased it by weight or by volume? I've talked about it to some people, and we can't really come to an agreement. (The difference between dry and wet spaghetti hasn't really been fully thought through, as adding water adds both weight and volume to the spaghetti noodles.)

Got a quick wonder for you /ck/ians. Or whatever y'all call yourselves.

Have you ever tried mixing in Taco Bell sauce packets into your spaghetti sauce?

I just ask cause I keep a few packets of Hot and Fire sauce around to mix into steamed rice so it's not so bland tasting. Which I eat a lot of cause it's cheap and easy to cook.

But I'm wondering now how it'd taste in spaghetti, or if you could even taste a single packet's worth of the stuff in a typical American sized making of spaghetti.

Surely I can't be the first person who's wondered this. Anyone tried?

This is how all spaghetti looks to me. I hate it and expect to see it in Hell.