i saw a recipe the other day for a sausage casserole. sausages in a
tomato based sauce. the ingredients called for tablespoon each of
vinegar and honey. from the science point of view and the taste point
of view why would you add these 2 ingredients?

On Thu, 09 Mar 2006 13:55:37 -0800, bob wrote:

and the taste point
of view why would you add these 2 ingredients?

sweet and sour.. I never mess with the science..

"bob" wrote in message
oups.com...
i saw a recipe the other day for a sausage casserole. sausages in a
tomato based sauce. the ingredients called for tablespoon each of
vinegar and honey. from the science point of view and the taste point
of view why would you add these 2 ingredients?


Sweet & sour? Common in BBQ sauce, Chinese food and chicken wings.

"bob" wrote in message
oups.com...
i saw a recipe the other day for a sausage casserole. sausages in a
tomato based sauce. the ingredients called for tablespoon each of
vinegar and honey. from the science point of view and the taste point
of view why would you add these 2 ingredients?

Many German (using pork) recipes will call for vinegar for cutting the fat.
Also vinegar will draw more calcium from the bones, but in this case, no
bones, but maybe vinegar is just traditionally put in any pork dish calling
for a liquid while cooking the pork.

As to honey in this dish, honey would sweeten up the tomatoes.

And of course, there is the sweet/sour taste which is so appealing.

My guesses.
Dee Dee

In article .com,
"bob" wrote:

i saw a recipe the other day for a sausage casserole. sausages in a
tomato based sauce. the ingredients called for tablespoon each of
vinegar and honey. from the science point of view and the taste point
of view why would you add these 2 ingredients?

Sweet and sour sauce, maybe? Like the one he

* Exported from MasterCook Mac *

Sweet-Sour Cabbage with Meatballs

Recipe By : Posted again to r.f.cooking by Barb Schaller 3-9-2006
Serving Size : 4 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 # lean ground beef
1/4 cup soft bread crumbs
1 egg -- slightly beaten
1/2 onion -- chopped
1/2 green pepper -- chopped
2 Tbsp. chopped parsley
1 tsp. salt
2 T. salad oil
Sauce
1 can tomato sauce -- (15 oz.)
1/4 cup cider vinegar
1/4 cup brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 head cabbage


Combine beef, bread crumbs, egg, onion, green pepper, parsley and salt.
Make meatballs and brown in oil (or skip the oil and make about 10
meatballs and microwave five at a time for 4 minutes). Combine sauce
ingredients and pour over head of cabbage which has been cored and cut
into wedges or half-wedges. Add meatballs and simmer, covered, until
cabbage is tender as desired--maybe a half hour.
- - - - - - - - - - - - - - - - - -
NOTES : Source: An old Sunset magazine -- probably from the late 60s or
early 70s. Pretty good stuff. Serves 4 easily.
_____
--
-Barb
www.jamlady.eboard.com Updated 3-8-2006, Mekong River Thai Cuisine

Jens Arne Maennig wrote:

Jens Arne Maennig wrote:
bob wrote:

the ingredients called for tablespoon each of vinegar and honey.
from
the science point of view and the taste point of view why would you

add these 2 ingredients?

Try Maille's Dijon mustard au miel (with honey) and you will know.
It's
my all time favorite.

I second that, honey mustard is great, i routinely use Coleman's brown
mustard and an orange flower honey. But the French Gray Poupon wine
mustard is nice also. I once accidentally dropped a chunk of blue
cheese in some honey mustard dip, IMO, it was delicious.

I would do it more often, or experiment with honey mustard and blue
cheese except that i have an uncontrollable addiction to blue cheese and
find it impossible not to eat up immediately any amount i happen to
buy, i have been known to consume it on the way home from the store. So
as much as i adore blue cheese, especially a local delis blue made from
goats milk, i only buy very small amounts for specific purposes and that
extremely rarely.

I had a taste of a swedish blue the other day that i actually did not
like, it was extremely salty.
---
JL

mustard of any type goes fantastically in macaroni cheese.