In article >, Michael Horowitz
> wrote:

> Background: I'm trying to transition from a white-knuckled dependence
> on recipies to a more logical approach to cooking.


> rich choc. color. Then I add a can of beef broth (previous thread from
> a reasonable cook: Swanson's lo-sodium broths make a reasonable


> Bland, bland, bland and this morning I have a leftover taste in my
> mouth I attribute to bacon grease.
>
> Would like to hear what I logically did right/wrong here - Thanks,


Most sauces need considerable salt to taste good. Also, I would make this
dish with some herbs.

--
Dan Abel
Sonoma State University
AIS