| Amount of texts to »sauce« | 42, and there are 36 texts (85.71%) with a rating above the adjusted level (-3) |
| Average lenght of texts | 201 Characters |
| Average Rating | 0.810 points, 7 Not rated texts |
| First text | on Apr 3rd 2000, 19:00:52 wrote rudy about sauce |
| Latest text | on Aug 26th 2004, 04:00:07 wrote Bart Starr about sauce |
| Some texts that have not been rated at all
(overall: 7) |
on Feb 23rd 2001, 14:50:31 wrote
on Apr 25th 2001, 02:43:25 wrote
on Mar 14th 2003, 21:44:45 wrote |
Honey-mustard sauce can go with many different food items, but there are many different types of the sauce itself. I prefer the kind which is more honey at first- then the zing of mustard kicks in. Now that is truly living.
Try this old West Indian trick:
To improve a bbq sauce, add a few shavings of unsweetened chocolate.
It deepens the flavor and promotes an enchanting glaze on the meat.
Frank met Vidalia on the Lost Highway. He
spied her, short and squat, by the side of
the road, at just about the point where he'd
met a guy who called himself Robert Coover years before.
Frank hadn't been sure about that Robert Coover.
In any case, he plucked Vidalia from her roadside indignity and tucked her into the inside pocket of his extra special creamsicle coat, thinking
she would make a good snack.
»Eat me!« cried Vidalia.
»Quiet, you saucy lass!« shrieked Frank, somewhat
archaically, as he picked up the pace down the Lost Highway.
Easy spaghetti sauce
Saute 2 cloves chopped garlic in olive oil until golden brown. Add 1 link Italian sausage, removed from the skin. (omit if you meat's not you bag) Cook until sausage is done. Add 1/2 cup red wine, fresh oregano and basil to taste, 1/2 t. ground fennel, 1/2 t. salt, 1/2 t. sugar, one small can tomato sauce and one can of Ro-Tel Italian style tomatoes. Cook for 20 minutes over low heat. (For thicker sauce, add 1 can tomato paste along with everything else.)
A sauce code is more usually described as a recipe. A recipe for disaster, when making a white sauce, is to burn the roux on the bottom of the pan before you really get going. It is impossible to rescue the sauce after that.
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