Subj: sauce 775
                                                      
 JW> Whenever I cook I must consider Roslind's tastes which run to mild.

 ML> Pity, that. Of course I'm traveling with Lilli.

She is so much a plain food lover.

 ML> She had a pizza
 ML> last night and actually wanted some hot pepper flakes (they
 ML> didn't have any). So major steps in the right direction. Today:
 ML> bratwurst with mustard. Not that I like mustard, but yay.

You must be rubbing off on her a little bit.

Roslind isn't against hot dishes per se or chilies, black pepper and
mustard. She just thinks I use too much of them or add them to
delicate dishes where they don't belong and ruin them. "Real
Paprikash is made with paprika not cayenne."

 JW> VH sauce / tend to be mild and overly sweet.
 JW> in favour of an expanded President's Choice shelf

 ML> Knowing PC, I'd say that's likely a win.

For sure.

Loblaw's line of Memories of "some exotic place" sauces are especially
good. I simply love Memories of Montego Bay jerk sauce. (When I add
it to ketchup I can put in as much as I want cause Roslind detests
ketchup.)
  
 JW> 1 tb of Frank's to a 1/4
 JW> cup of sauce adds both some vinegar balance and a bit of heat. Even
 JW> Roslind likes that much

 ML> A bit of heat? A bit of an overstatement?

That's 1 tb of Frank's sauce in 1/4 cup VH sauce used to flavour,
say, 2 cups of curried something to be eaten with 2 cups of rice.
Not very hot at all, but still a detectable amount of heat. 

 ML> very tasty but also tough and gamy birds

The best kind. Extreme tenderness in meat is overrated.

 ML> I always wondered why I tolerated currant jellies of all colors
 ML> in such dishes but not grape.

Because grapes are sweeter? I prefer tart black currants over the
red ones. Elderberries and cranberries are perhaps the best go with
of all.

This next recipe is a dessert, not a poultry sauce, I trust.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherries in Red Wine
 Categories: Italian, Desserts, Fruit, Wine
      Yield: 4 Servings
 
    3/4 lb Cherries
      1    Lemon; zest of
      3    Glasses red wine
  1 1/2    Sticks cinnamon; (broken up)
      1    Orange; zest of
      4 tb (Heaped) sugar
 
  Boil the red wine in a wide based pan, add the cinnamon sticks and
  the citrus zest. Stir well and add the cherries. Top this mix with
  the sugar and simmer for 12-15 minutes.
  
MMMMM

YK Jim


... Nduja is the perfect food trend combining pork, smoke & chili heat.

___ Blue Wave/QWK v2.20