On 2/22/2018 7:49 PM, cshenk wrote:
> Terry Coombs wrote:
>
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I
>> sure hope
>>>> it doesn't caramelize and turn all brown on me ! That would just
>>>> TOTALLY ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>> never a fail.
>> Â* I was criticized for simmering my tomato sauces (pizza and
>> spaghetti) by someone here - he knows who he is . This is just my way
>> of saying "**** you" to that person . FWIW , my wife thinks my pizza
>> is the best she's ever had , same with my spaghetti . That's good
>> enough for me , no one else's opinion matters . Last night's
>> hamburger steaks with mushroom gravy made her smile too ... served
>> over medium egg noodles with green peas for her and corn for me , she
>> made us a nice green salad to go with .
> Don't worry too much what many say here. Most of us are idiots ;-)
>
>
> On tmato sauces, I tend to a long simmer. THat may have to do with my
> ingredients. I then reduce the back portion for pizza.

Â* These are both sauces with a lot of spices , it's important that the
flavors blend and interact . My spaghetti sauce doesn't taste all that
good at first , the flavor comes out after a minimum of 3-5 hours on the
back burner .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown