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Re: [Spridgets] Homemade Sauce No LBC

To: Kathryn Bales <kgb@frontiernet.net>
Subject: Re: [Spridgets] Homemade Sauce No LBC
From: Ron Soave <soavero@yahoo.com>
Date: Thu, 27 May 2010 17:30:41 -0700 (PDT)
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@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@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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