GenghisJohn bonafide 10246 Posts user info edit post |
im not italian, i didnt learn my sauce recipe from one, and i dont give a fuck
but what i like to do is caramelize the fuck out of some onions to start my sauce. and i mean i go to town on those shits like i'm making french onion soup.
that's where i get the sweetness from, rather than carrots or sugar. 12/2/2012 11:48:39 AM |
mkcarter PLAY SO HARD 4365 Posts user info edit post |
thats pretty much what i did with the onions and garlic 12/2/2012 11:52:29 AM |
GenghisJohn bonafide 10246 Posts user info edit post |
1/2 cup balsamic, eh?
haven't tried it, but damn that sounds like a fair amount of vinegar 12/2/2012 4:05:57 PM |
mkcarter PLAY SO HARD 4365 Posts user info edit post |
that was for a big batch, i scaled it down quite a bit 12/2/2012 4:10:41 PM |
NeuseRvrRat hello Mr. NSA! 35376 Posts user info edit post |
Quote : | "1/16 cup salt 1/16 cup pepper " |
what in the fuck12/2/2012 4:12:43 PM |
Biofreak70 All American 33197 Posts user info edit post |
Quote : | "I never knew Biofreak was so domesticated. metrosexual." |
haha you gotta know how to cook to impress the ladies. can't eat tunafish sammiches for every meal12/2/2012 4:18:51 PM |
elkaybie All American 39626 Posts user info edit post |
^that's for like 2 gallons of sauce...not that outrageous 12/2/2012 4:19:51 PM |
GenghisJohn bonafide 10246 Posts user info edit post |
ah, yes. scale. 12/2/2012 4:22:09 PM |
Biofreak70 All American 33197 Posts user info edit post |
wouldn't it be easier to say 2.5 tablespoons or whatever it would be? I don't know if I've ever seen a 1/16th measuring cup 12/2/2012 4:44:01 PM |