Definitely. The "Buycott" undoubtedly boosted their sales revenue, so fuck them. Let them know what we think of their woke censure. Get woke, go broke, you cucks.
It's contacted the board and told them their CEOs unapologetic support of Trump brought their products to my attention in the fist place.
I also expressed disappointment that they were knuckling under to the economic jihad tactics of the left, since naturally no conservative America First stockholders would express the views they claim their stockholders expressed.
Which puts them in an untenable position financially, since without customers they will not have profits to divvy up.
Luckily I still have some stocked up, but they are off my list until such time as they behave. Or their stock tanks and enough pedes buy stock to force a change in position.
Yep. This is why companies should, generally, be apolitical. And one of the reasons conservative companies in the current climate should remain private and not sell stock.
Commies love infiltrating companies because they need the money. And leftists in general are very good at economic jihad.
Oh, well. Once I get a garden up and running in our new location or get a cheap source for local tomato sauce I will just make my own again. Mine is better anyway.
I like a mix of two to one Roma/San marzano myself, with some of my roasted tomatoes for added flavor. San marzano are excellent sauce and paste tomatoes.
The one and only thing I will miss about southern AZ is that if you can defend against the hordes of insects, tomatoes are perennial. I managed to keep two Roma plants going for almost five years. They were amazing producers.
I deseed mine then run them through a high speed blender peel and all until I have a fine grained puree, with a small amount of onion, garlic, fresh herbs and citrus zest. I make my own citrus pepper blends and citrus zest blends, and use different ones depending on type of sauce. Then I add my pre measured spices, sweetener and vinegar if needed (almost never need sweetener with good San marzano) bring to a simmer for about twenty minutes or so.
I then cool on the stove stick in the fridge over night and draw off some of the excess tomato water in the morning for use in making stocks and bone broth. I often taste if when it hits room temp to see where I am in terms of flavor profile.
Then I slowly bring it to a simmer again ( sometimes in a double boiler) and check the flavor balance to see if it is where I want it. Some sauces like marinara or simple red sauce I prefer a really clean simple flavor profile. Others I like more complex profiles. I really go to town when I make ketchup or cocktail sauce.
For enchilada type sauces I stick to really simple, just the tomato and roasted chili generally with a touch of roasted garlic and a splash of lemon or lime juice.
I simmer it until it gets to the thickness I want, then I jar it and pressure can it for later use, one of the few times I have a use for pint jars.
I have found using the two day process and using fresh herbs spices and real onion gives a really deep flavor, since all the flavors marry well over night. And siphoning off the extra tomato water cuts the cooking process significantly. I never bring it above a simmer, and when I am getting extremely fancy like with the good ketchup I reduce small batches at a time in cast iron or use my grandmother's old trick of resting a cast iron spoon in the stock pot while it is simmering.
Copper adds a nice flavor note to tomato and other higher acid products also, though I only drop a chunk of copper in my pickle brine now and then, generally when doing garlic dill.
Definitely. The "Buycott" undoubtedly boosted their sales revenue, so fuck them. Let them know what we think of their woke censure. Get woke, go broke, you cucks.
FOX News syndrome: "Lefties already boycotting Goya; Company does something stupid and everyone boycotts."
It's contacted the board and told them their CEOs unapologetic support of Trump brought their products to my attention in the fist place.
I also expressed disappointment that they were knuckling under to the economic jihad tactics of the left, since naturally no conservative America First stockholders would express the views they claim their stockholders expressed.
Which puts them in an untenable position financially, since without customers they will not have profits to divvy up.
Luckily I still have some stocked up, but they are off my list until such time as they behave. Or their stock tanks and enough pedes buy stock to force a change in position.
The only thing they managed to accomplish was to piss off everybody.
Yep. This is why companies should, generally, be apolitical. And one of the reasons conservative companies in the current climate should remain private and not sell stock.
Commies love infiltrating companies because they need the money. And leftists in general are very good at economic jihad.
Oh, well. Once I get a garden up and running in our new location or get a cheap source for local tomato sauce I will just make my own again. Mine is better anyway.
Roma tomatoes.
I like a mix of two to one Roma/San marzano myself, with some of my roasted tomatoes for added flavor. San marzano are excellent sauce and paste tomatoes.
The one and only thing I will miss about southern AZ is that if you can defend against the hordes of insects, tomatoes are perennial. I managed to keep two Roma plants going for almost five years. They were amazing producers.
What's your process for making tomato sauce? I haven't found a process I'm really happy with yet.
I deseed mine then run them through a high speed blender peel and all until I have a fine grained puree, with a small amount of onion, garlic, fresh herbs and citrus zest. I make my own citrus pepper blends and citrus zest blends, and use different ones depending on type of sauce. Then I add my pre measured spices, sweetener and vinegar if needed (almost never need sweetener with good San marzano) bring to a simmer for about twenty minutes or so.
I then cool on the stove stick in the fridge over night and draw off some of the excess tomato water in the morning for use in making stocks and bone broth. I often taste if when it hits room temp to see where I am in terms of flavor profile.
Then I slowly bring it to a simmer again ( sometimes in a double boiler) and check the flavor balance to see if it is where I want it. Some sauces like marinara or simple red sauce I prefer a really clean simple flavor profile. Others I like more complex profiles. I really go to town when I make ketchup or cocktail sauce.
For enchilada type sauces I stick to really simple, just the tomato and roasted chili generally with a touch of roasted garlic and a splash of lemon or lime juice.
I simmer it until it gets to the thickness I want, then I jar it and pressure can it for later use, one of the few times I have a use for pint jars.
I have found using the two day process and using fresh herbs spices and real onion gives a really deep flavor, since all the flavors marry well over night. And siphoning off the extra tomato water cuts the cooking process significantly. I never bring it above a simmer, and when I am getting extremely fancy like with the good ketchup I reduce small batches at a time in cast iron or use my grandmother's old trick of resting a cast iron spoon in the stock pot while it is simmering.
Copper adds a nice flavor note to tomato and other higher acid products also, though I only drop a chunk of copper in my pickle brine now and then, generally when doing garlic dill.
Nice. Thanks for the assist. It's that extra water that always gets me. When I cook it down, it always burns.
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