Subj : Re: Sauces To : Ruth Haffly From : Dave Drum Date : Fri Jan 31 2025 06:09:00 -=> Ruth Haffly wrote to Dave Drum <=- 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. RH> I will taste the food first in a restaurant......and then not grab the RH> salt shaker as much as I used to. Made a marinara with meat and veggies RH> (red bell pepper, onion, and mushroom) earlier this afternoon for RH> supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic RH> powder, oregano, basil and parsley, about the same amount of black RH> pepper as salt. I have made my own marinara in past. A process that usually takes all day or at least several hours before it's done and in to jars. I *always* made "more than enough" which let the time required be budgeted to other meals and let me feel good about the savings. But now that I'm cooking (basically) for one it's a lot easier to grab a jar of decent marinara at the store and "tart it up" if needed. Non-red gravies are different. Anmd easier from scratch mostly). 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. The pit master was only one guy. And he didn't want to give his secrets to a trainee. 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. Catsup is just an ingredient that lets one short-cut things, At least the way I use it. If I'm inb a restaurant and you see me putting ketchup on my food you can bet safely that I'll not eat there again. Bv)= 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. RH> I'm not sure but to keep him happy, it stays on the grocery store RH> shelves when I'm shopping. Nosy parket that I am I'd ask what's "off-putting" about the sriracha. Especially if he uses other hot sauces. I don't care for sauces that are too vinegar forward. Like choosing between Tabasco and Trappey's Red Devil - I'll go for the Trappey's every time because the Tabasco has more of a vinegar whang than I care for. My overall, commonly available in a restaurant, hot sauce is Cholula. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: 'Fredo Sauce Categories: Five, Dairy, Cheese Yield: 1 Pint 1/4 lb Butter 1 c Heavy (whipping) cream Salt & fresh ground pepper 1 tb Garlic granules 2 c Fresh grated/shredded - Parmesan cheese Pasta cooking water; if - needed In a saucepan or skillet, warm the butter and cream. Season with salt, pepper & garlic granules (not powder). Add the Parmesan and stir until melted. Pour over your pasta and toss to combine. If the sauce is too thick for your intended use thin with a little pasta water. Uncle Dirty Dave's Kitchen MMMMM .... First law of Genealogy : Nothing is more shocking than the truth ! --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .