Chicken - A suggestion if I may...

the frick is this, Soviet Russia?

Go home, Stasi.

That’s way to much. People are gonna talk. Gotta see through the bullshite

Great suggestion, comrade

Well shite, people are always telling the sources to go frick themselves, just thought this would help. Continue on. My apologies.

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Well shite, people are always telling the sources to go frick themselves

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Sure. Let's cater to the loud mouths who are incapable of avoiding a thread they don't like and can't help but tell us that at least 5 times during the course of said thread.

Yea Chicken, I have questions. I like to know a little about my sauce before I take it. I prefer a sauce with some depth. Have you ever had a sauce that is so thin it just runs off the noodles? Not good. That’s why I always reduce my sauce. And don’t forget the describe the mouthfeel, is it buttery or is it acidic? If I’m taking an acidic sauce I always make sure I have bread around to cut the acidity. Is the sauce red or white? That makes a difference for my drink order. Also, a sauce is nothing without a good stock. Was the stock rehydrated? Was it made from concentrate? Or was it made from bones? What I’ve learned over the years is that you should place the bones in COLD water before you boil. Then you strain that out through cheesecloth. Once you have your stock you add your tomatoes and reduce that down. Give it enough time to caramalize. Then you have a sauce.



brb. going to lunch