[Sca-cooks] Re: Sca-cooks Digest, Vol 32, Issue 58

[RUTH EARLAND]

Ah, but there's also the lovely canvas pork presents. So few meats are so 
beautifully enhanced by well-chosen seasonings or sauces. Pork is nice by 
itself, but it dresses up beautifully.

Berelinde, who likes her pork brined and served with something sweet and 
slightly acidic

>
> I'm with you on the sauce thing, but if the meat is properly seasoned
> and cooked, they really shouldn't be necessary. That's actually
> something you're taught in cooking schools; that the sauce and the
> wine are there to enhance the substrate, but should never be
> considered necessary as a cover-up for improper cooking or seasoning,
> or to help wash the food down your throat.
>
> Adamantius, sauce Robert fan for pork...