[Spridgets] Homemade Sauce No LBC

Kathryn Bales kgb at frontiernet.net
Thu May 27 18:46:02 MDT 2010


Which is exactly why you use an old, crusty, black cast iron skillet. 
Preferably one that has been in the family as long as the recipe.

Kate


Ron Soave wrote:
> Another of the real nuances is the cookware itself. Chinese steel pans don't yield the same flavor. I'm serious.
>
> Rinaldo Giacomo Soave
>
> --- On Thu, 5/27/10, Kathryn Bales <kgb at frontiernet.net> wrote:
>   
>> It seems it requires a Triumph owner
>> to understand the true mystery of Italian cooking. Recipes
>> remain in the same family for generations, with the nuances
>> of "some other" ingredients what differentiates Mrs. A's
>> from Mrs. B's. Either Mrs. A or Mrs. B. could probably tell
>> you, with 99% accuracy, what has been added to, or omitted
>> from the other's sauce.
>>
>> Kate
>>
>> J F wrote:
>>     
>>> On Thu, May 27, 2010 at 10:45 AM, brian S <bugeye15 at hotmail.com>
>>>       
>> wrote:
>>     
>>>    
>>>       
>>>> spices, such as, bay leaves, oregano, garlic and
>>>>         
>> some others to taste
>>     
>>>>      
>>>>         
>>> That's the purposely cryptic line where all the
>>>       
>> "magic" happens ...   :-)
>>     
>>> Questions for further details at this point
>>>       
>> understandably are usually
>>     
>>> answered with "I could tell you, but then I'd have to
>>>       
>> kill you."
>>     
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>> _______________________________________________
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