Subj : Sauces [1] To : Dave Drum From : Ruth Haffly Date : Wed Jan 29 2025 12:56:23 Hi Dave, DD> IOW you did what a lot of people do with salt. I always taste a sample DD> first unless it's something like breakfast potatoes that I know have DD> NOT been salted. Sure cuts down on the "pucker factor". RH> Slight hangover from my college days. Back then, it was "get the food, RH> sit down, bless the food and grab the salt shaker". I've reduced or RH> eliminated the amount of salt I add while cooking over the years but RH> there are some (few) things that do need it, and the full amount. In RH> bread baking the salt helps control the yeast action so I put in (just RH> a bit under) the full amount. Making marinara sauce, I'll use about RH> half the amount of salt that my MIL wrote down when she standardised RH> her recipe. DD> All cooks are different. Even in a restaurant where I *know* the dish DD> is under-salted I still taste before grabbing the shaker. A little DD> salt helps bring out flavours. Too much can ruin a dish. I will taste the food first in a restaurant......and then not grab the salt shaker as much as I used to. Made a marinara with meat and veggies (red bell pepper, onion, and mushroom) earlier this afternoon for supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic powder, oregano, basil and parsley, about the same amount of black pepper as salt. RH> especially if it's something like bbq. Same with food trucks; we RH> stopped at a food truck rodeo a few years ago and hit up "Long Leaf RH> Swine" (state tree is long leaf pine), got a plate of good bbq. I think RH> I read that they're now in a food hall down in Raleigh now. DD> We recently had a joint - Li'l Willies Smokehouse - do the opposite - DD> closed their Brick & mortar place in favour of a fod truck. RH> Too bad they couldn't keep both going. DD> This is my favourite BBQ sauce for nearly all uses. DD> Title: Homemade Bbq Sauce DD> Categories: Sauces, Herbs, Chilies DD> Yield: 1 servings RH> I'd have to give it a try but I'm not a fan of ketchup for a lot of RH> things. Too often it's used as a poor short cut for a longer cooked, RH> from scratch, tomato sauce and is too sweet for my taste. DD> Last time I made that recipe I used Red Gold's Rooster Sauce ketchup. DD> It's their very nice tomato ketchup with Huy Fong Sriracha sauce DD> added. Gave a nice level of zippiness. RH> Steve doesn't like siracha so I don't buy it. The few times I've had it RH> (while eating out, without Steve, with friends), I've liked it but not RH> enough to make it worth buying. DD> At its base Srirqacha sauce is chilies, garlic, vinegar and salt. DD> Which is how I came up with my own version. What part of Sriracha DD> doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the DD> "standard". But if I'm buying rather than building I buy Shark brank DD> as it's more garlicky. I'm not sure but to keep him happy, it stays on the grocery store shelves when I'm shopping. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... It's only a hobby...it's only a hobby...it's only a hobby... --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .