Subj : pasta sauces
To   : JIM WELLER
From : Ruth Haffly
Date : Mon Aug 08 2022 11:42:38

Hi Jim,


 DD> The carrot adds sweetness

 RH> I've not really noticed a difference

 RH> So if it is removed before serving the sauce, what's the point?

 JW> You don't throw a whole carrot into the pot and fish it out later.

Both my MIL and sister in laws throw in a whole carrot, then fish it out
later.

 JW> You grate the carrot and add it to the sauce as an ingredient. And
 JW> it does add a little sugar to the mix being a fairly sweet root
 JW> vegetable.

I don't use it but yes, I can see that it would add a bit of sweetness.

A while ago we were discussing recipies that call for an ingredient
costing so much (for example, 5 cent's worth of hartshorn). I was
skimming thru a church cook book put out in the early 1990's, maybe late
1980's the other day. One recipe for some southwestern influenced dish
called for a $0.79 size bag of a nationally known brand of corn chips. I
know about what size bag is meant, but it costs a lot more than $0.79
now. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Are you sure you really want to know that?

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