SC - OOP:tomato sauce
Olwen the Odd
olwentheodd at hotmail.com
Tue Sep 19 08:17:48 PDT 2000
I use a little flat beer in my tomato sauce and stewed tomatos. Don't know
that it really does much of anything except give me the gratification of not
tossing out beer...
olwen
>From: margali <margali at 99main.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - OOP:tomato sauce
>Date: Mon, 18 Sep 2000 21:48:41 -0400
>
>You can actually slip a small amount in and he won't notice.
>
>I found out the hard way that people who grew up with stewed tomatoes made
>with
>sugar or with salt have violent dislik-reactions when they are
>inadvertantly
>served the other kind, but for some reason the herbs and garlic in
>spaghetti
>sauce seem to mask the sugar and salt and you can play fast and loose
>without
>most people noticing. Just don't let him see what you are putting in!
>margali
>[my brother and I were turned off stewed tomatoes for years after spending
>a
>weekend at a cousins farm when very young-at home my mom's cook used sugar,
>my
>great aunt used salt. ]
>
>
> > It came out really good except it seems to be exceptionally acidic.
> >
> > Does anyone have any ideas on how to make it less acidic since I
>still
> > have a whole pot full, without mangling the taste, and secondly does
>anyone
> > think/know what could've caused it. Could it be too much garlic and
>basil?
> > I guess the tomatoes could've been more acidic than usual, but it's
>never
> > happened before.
> >
> > BTW, can't add sugar to it. That's a no...no....no....no...in my
>house.
> > FBI won't let me do it, says his mother never did and he doesn't want it
> > that way!
> >
> > Angeline
>
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