The Stanislaus came today! I have to say this is a great product. The sauce has an incredibly fresh taste and is very thick. I made a couple of pies this evening to test the 6-in-1 against the full red. I just added a little oregano and basil to each. It's like comparing apples and fire trucks... they are such different products all together. Comparing the two is kinda like saying which of your kids you like best, you like them equally but for different reasons.
I bought a pound of the Penzeys pizza seasoning and am looking forward to seeing how each of the sauces taste when blended. Should be a fattening weekend.
Sorry for the staged looking photo. I actually just set the cans up on the counter to be out of the way. When my wife saw the labesl face out she just sighed and shook her head.
I thought I'd add my selection to the pile of photos. I'm trying to start a pizza operation at our curling club, and I've been "auditioning" tomato, cheese, topping products. The labels on the table are the ones tried so far! I've had Escalon, Stanislaus, Grande reps by, and had Fontanini and Burke send toppings to sample. Also bought some Carando sausage (rabbit pellets) at Cirelli.
So far: the Escalon rep. warned me that in comparative tastings you have to try their product first, otherwise any citric acid in competitor's products will could the taste comparisons. I had the kitchen committee over for 8 pies a few weeks ago. They picked the Stanislaus Full Red Fully Prepared as their favorite of the five, my choice was the Stanislaus Pizzaiolo fully prepared, it had that occasional magical tomato brightness I've been trying to find since I was a kid.. Grande 50/50 Mozz/Prov won out on cheese, over their 100% part skim mozz., and the cheddar mix.
I made the mistake of trying two other tomato products by pre-preparing the spice mix I've used in the past with supermarket tomatoes, and adding this mix a day before using the sauce. Those were rejected as being "too sweet" by the committee. These pro level tomatoes are so naturally sweet that any added sugar (I did cut it in half) was too much! So I'll have to start over in creating a spice profile for tasting the regular "pizza sauce" products (those products labelled pizza sauce don't have spices yet). Those are the Bonta, and Super Dolce. I think I may just go with the Penzeys pizza seasoning for now, with added Penzey's Turkish oregano, red wine, & olive oil.
3 down, 18 more to go.
Is this Heaven or is this Hell.......?