I use some of these ideas already, some I've known about but have not
tried yet (like oven roasting canned tomatoes) and others are a stroke
of genius that never occurred to me but I'm eager to try (like whole
Meyer lemon + olive oil and yogurt + store bought pesto).
http://www.epicurious.com/expert-adv...sauces-article

Call this the Mother List: 9 sauces you can pull together on any
weeknight. A few things that we're not counting as ingredients he
water, salt, and pepper. You'll turn to water again and again when
making simple sauce in order to thin out thicker ingredients. Salt and
pepper are givens—season everything to taste.

BROWN BUTTER + SAGE
This tried and true combination works alongside everything from filled
ravioli to chicken breasts. Grab a few tablespoons of butter (one per
person served is a good rule of thumb) and heat it in a skillet over
medium-high heat until the butter begins to brown, about 4 minutes.
(Keep a close eye on it—the butter can turn from fragrant brown to
ruined black in a matter of seconds.) Stir a few pieces of
thinly-sliced fresh sage and you're done.

OVEN-ROASTED TOMATOES + GARLIC
Add another dimension of flavor to tomato sauce by roasting the
tomatoes and garlic cloves in the oven. Or, as associate food editor
Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
minutes, until the tomatoes are soft and jammy. Purée the roasted
results in a blender and add to every weeknight pasta dish.

TAHINI + MISO PASTE
"I use tahini as a base for almost all of my salad dressings," says
assistant food editor Katherine Sacks. The combination is creamy,
nutty, and salty. In order to turn these two thick pastes into
anything resembling a sauce you'll need add a fair amount of water to
get things to a saucy consistency.

PAN DRIPPINGS + WINE
Roasting chicken, beef, or any other protein that releases deliciously
fatty juices? Don't throw out that fat when it's done—you're one
ingredient away from an awesome sauce. Pour off all but a couple of
tablespoons of fat and combine with a half cup of dry red wine over
medium-high heat until it most of the wine cooks off and the sauce has
reduced to your desired consistency. Did you accidentally over-reduce,
resulting in a thicker sauce than you envisioned? No problem, just add
a couple of tablespoons of water to thin things out.

WHOLE MEYER LEMON + OLIVE OIL
Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
a high-powered blender (like a Vitamix) and slowly add in olive oil
until the sauce begins to hold together, about a 1/4 cup for each
lemon. The result is a bright sauce that packs an incredible balance
between sweet and acidic. It pairs especially well with seared fish,
pan-fried vegetables, and other light dishes.

YOGURT + STORE-BOUGHT PESTO
Think of this as a spin on green goddess dressing. "I mean, what
wouldn't you put it on?" asks Sacks. Pairing the stuff with
vegetables? Serve it thick with crudités. Cooking steak? Use it as an
herbed butter alternative.

SOY SAUCE + SRIRACHA
What happens when you combine salty soy sauce with America's favorite
Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
on soy sauce. The amount of sriracha you use will determine how thick
the sauce is—go thinner if you want to use the mixture as a dipping
sauce for thinly sliced meat or vegetables.

ANY FRUIT + SUGAR
Making a coulis sounds fancy and impressive—until you find out it's
nothing more than fruit and sugar. In summertime, you'll want to use
fresh berries from the market. But during the rest of the year, you
can pretend it's July with the frozen stuff. Combine one 10-ounce
package of frozen fruit (or the equivalent amount of fresh berries)
with 2 tablespoons sugar. Purée in a blender or food process and pour
the mixture through a fine sieve into a bowl, pressing on the solids.

WHIPPED CREAM + LEMON CURD
Top anything with whipped cream and we're happy. But fold in a few
tablespoons of store-bought lemon curd to that whipped cream? Sweet,
tangy ecstasy.

--

sf

On 6/12/2015 9:19 AM, sf wrote:
>
> I use some of these ideas already, some I've known about but have not
> tried yet (like oven roasting canned tomatoes) and others are a stroke
> of genius that never occurred to me but I'm eager to try (like whole
> Meyer lemon + olive oil and yogurt + store bought pesto).
> http://www.epicurious.com/expert-adv...sauces-article
>
> Call this the Mother List: 9 sauces you can pull together on any
> weeknight. A few things that we're not counting as ingredients he
> water, salt, and pepper. You'll turn to water again and again when
> making simple sauce in order to thin out thicker ingredients. Salt and
> pepper are givens—season everything to taste.
>
> BROWN BUTTER + SAGE
> This tried and true combination works alongside everything from filled
> ravioli to chicken breasts. Grab a few tablespoons of butter (one per
> person served is a good rule of thumb) and heat it in a skillet over
> medium-high heat until the butter begins to brown, about 4 minutes.
> (Keep a close eye on it—the butter can turn from fragrant brown to
> ruined black in a matter of seconds.) Stir a few pieces of
> thinly-sliced fresh sage and you're done.

Oh yes, simple and so savory!

> OVEN-ROASTED TOMATOES + GARLIC
> Add another dimension of flavor to tomato sauce by roasting the
> tomatoes and garlic cloves in the oven. Or, as associate food editor
> Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
> canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
> minutes, until the tomatoes are soft and jammy. Purée the roasted
> results in a blender and add to every weeknight pasta dish.
>
> TAHINI + MISO PASTE
> "I use tahini as a base for almost all of my salad dressings," says
> assistant food editor Katherine Sacks. The combination is creamy,
> nutty, and salty. In order to turn these two thick pastes into
> anything resembling a sauce you'll need add a fair amount of water to
> get things to a saucy consistency.

Sounds like a perfect marriage.

> PAN DRIPPINGS + WINE
> Roasting chicken, beef, or any other protein that releases deliciously
> fatty juices? Don't throw out that fat when it's done—you're one
> ingredient away from an awesome sauce. Pour off all but a couple of
> tablespoons of fat and combine with a half cup of dry red wine over
> medium-high heat until it most of the wine cooks off and the sauce has
> reduced to your desired consistency. Did you accidentally over-reduce,
> resulting in a thicker sauce than you envisioned? No problem, just add
> a couple of tablespoons of water to thin things out.

And Vermouth works well also.

> WHOLE MEYER LEMON + OLIVE OIL
> Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
> a high-powered blender (like a Vitamix) and slowly add in olive oil
> until the sauce begins to hold together, about a 1/4 cup for each
> lemon. The result is a bright sauce that packs an incredible balance
> between sweet and acidic. It pairs especially well with seared fish,
> pan-fried vegetables, and other light dishes.

Have not tried, but will.

I'm wondering here is a preserved (salted) lemon might also be nice,
perhaps some Mirin to balance?

> YOGURT + STORE-BOUGHT PESTO
> Think of this as a spin on green goddess dressing. "I mean, what
> wouldn't you put it on?" asks Sacks. Pairing the stuff with
> vegetables? Serve it thick with crudités. Cooking steak? Use it as an
> herbed butter alternative.
>
> SOY SAUCE + SRIRACHA
> What happens when you combine salty soy sauce with America's favorite
> Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
> on soy sauce. The amount of sriracha you use will determine how thick
> the sauce is—go thinner if you want to use the mixture as a dipping
> sauce for thinly sliced meat or vegetables.

Makes perfect sense.

> ANY FRUIT + SUGAR
> Making a coulis sounds fancy and impressive—until you find out it's
> nothing more than fruit and sugar. In summertime, you'll want to use
> fresh berries from the market. But during the rest of the year, you
> can pretend it's July with the frozen stuff. Combine one 10-ounce
> package of frozen fruit (or the equivalent amount of fresh berries)
> with 2 tablespoons sugar. Purée in a blender or food process and pour
> the mixture through a fine sieve into a bowl, pressing on the solids.
>
> WHIPPED CREAM + LEMON CURD
> Top anything with whipped cream and we're happy. But fold in a few
> tablespoons of store-bought lemon curd to that whipped cream? Sweet,
> tangy ecstasy.

Outstanding post sf!

On Fri, 12 Jun 2015 09:45:39 -0600, La Mirada > wrote:

> Outstanding post sf!

TY

--

sf

La Mirada wrote:
>
> On 6/12/2015 9:19 AM, sf wrote:
> >
> > I use some of these ideas already, some I've known about but have not
> > tried yet (like oven roasting canned tomatoes) and others are a stroke
> > of genius that never occurred to me but I'm eager to try (like whole
> > Meyer lemon + olive oil and yogurt + store bought pesto).
> > http://www.epicurious.com/expert-adv...sauces-article
> >
> > Call this the Mother List: 9 sauces you can pull together on any
> > weeknight. A few things that we're not counting as ingredients he
> > water, salt, and pepper. You'll turn to water again and again when
> > making simple sauce in order to thin out thicker ingredients. Salt and
> > pepper are givens—season everything to taste.
> >
> > BROWN BUTTER + SAGE
> > This tried and true combination works alongside everything from filled
> > ravioli to chicken breasts. Grab a few tablespoons of butter (one per
> > person served is a good rule of thumb) and heat it in a skillet over
> > medium-high heat until the butter begins to brown, about 4 minutes.
> > (Keep a close eye on it—the butter can turn from fragrant brown to
> > ruined black in a matter of seconds.) Stir a few pieces of
> > thinly-sliced fresh sage and you're done.
>
> Oh yes, simple and so savory!
>
> > OVEN-ROASTED TOMATOES + GARLIC
> > Add another dimension of flavor to tomato sauce by roasting the
> > tomatoes and garlic cloves in the oven. Or, as associate food editor
> > Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
> > canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
> > minutes, until the tomatoes are soft and jammy. Purée the roasted
> > results in a blender and add to every weeknight pasta dish.
> >
> > TAHINI + MISO PASTE
> > "I use tahini as a base for almost all of my salad dressings," says
> > assistant food editor Katherine Sacks. The combination is creamy,
> > nutty, and salty. In order to turn these two thick pastes into
> > anything resembling a sauce you'll need add a fair amount of water to
> > get things to a saucy consistency.
>
> Sounds like a perfect marriage.
>
> > PAN DRIPPINGS + WINE
> > Roasting chicken, beef, or any other protein that releases deliciously
> > fatty juices? Don't throw out that fat when it's done—you're one
> > ingredient away from an awesome sauce. Pour off all but a couple of
> > tablespoons of fat and combine with a half cup of dry red wine over
> > medium-high heat until it most of the wine cooks off and the sauce has
> > reduced to your desired consistency. Did you accidentally over-reduce,
> > resulting in a thicker sauce than you envisioned? No problem, just add
> > a couple of tablespoons of water to thin things out.
>
> And Vermouth works well also.
>
> > WHOLE MEYER LEMON + OLIVE OIL
> > Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
> > a high-powered blender (like a Vitamix) and slowly add in olive oil
> > until the sauce begins to hold together, about a 1/4 cup for each
> > lemon. The result is a bright sauce that packs an incredible balance
> > between sweet and acidic. It pairs especially well with seared fish,
> > pan-fried vegetables, and other light dishes.
>
> Have not tried, but will.
>
> I'm wondering here is a preserved (salted) lemon might also be nice,
> perhaps some Mirin to balance?
>
> > YOGURT + STORE-BOUGHT PESTO
> > Think of this as a spin on green goddess dressing. "I mean, what
> > wouldn't you put it on?" asks Sacks. Pairing the stuff with
> > vegetables? Serve it thick with crudités. Cooking steak? Use it as an
> > herbed butter alternative.
> >
> > SOY SAUCE + SRIRACHA
> > What happens when you combine salty soy sauce with America's favorite
> > Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
> > on soy sauce. The amount of sriracha you use will determine how thick
> > the sauce is—go thinner if you want to use the mixture as a dipping
> > sauce for thinly sliced meat or vegetables.
>
> Makes perfect sense.
>
> > ANY FRUIT + SUGAR
> > Making a coulis sounds fancy and impressive—until you find out it's
> > nothing more than fruit and sugar. In summertime, you'll want to use
> > fresh berries from the market. But during the rest of the year, you
> > can pretend it's July with the frozen stuff. Combine one 10-ounce
> > package of frozen fruit (or the equivalent amount of fresh berries)
> > with 2 tablespoons sugar. Purée in a blender or food process and pour
> > the mixture through a fine sieve into a bowl, pressing on the solids.
> >
> > WHIPPED CREAM + LEMON CURD
> > Top anything with whipped cream and we're happy. But fold in a few
> > tablespoons of store-bought lemon curd to that whipped cream? Sweet,
> > tangy ecstasy.
>
> Outstanding post sf!

"I know my worth on rfc: a lot."

On 6/12/2015 9:57 AM, Gary wrote:
> La Mirada wrote:
>>
>> On 6/12/2015 9:19 AM, sf wrote:
>>>
>>> I use some of these ideas already, some I've known about but have not
>>> tried yet (like oven roasting canned tomatoes) and others are a stroke
>>> of genius that never occurred to me but I'm eager to try (like whole
>>> Meyer lemon + olive oil and yogurt + store bought pesto).
>>> http://www.epicurious.com/expert-adv...sauces-article
>>>
>>> Call this the Mother List: 9 sauces you can pull together on any
>>> weeknight. A few things that we're not counting as ingredients he
>>> water, salt, and pepper. You'll turn to water again and again when
>>> making simple sauce in order to thin out thicker ingredients. Salt and
>>> pepper are givens—season everything to taste.
>>>
>>> BROWN BUTTER + SAGE
>>> This tried and true combination works alongside everything from filled
>>> ravioli to chicken breasts. Grab a few tablespoons of butter (one per
>>> person served is a good rule of thumb) and heat it in a skillet over
>>> medium-high heat until the butter begins to brown, about 4 minutes.
>>> (Keep a close eye on it—the butter can turn from fragrant brown to
>>> ruined black in a matter of seconds.) Stir a few pieces of
>>> thinly-sliced fresh sage and you're done.
>>
>> Oh yes, simple and so savory!
>>
>>> OVEN-ROASTED TOMATOES + GARLIC
>>> Add another dimension of flavor to tomato sauce by roasting the
>>> tomatoes and garlic cloves in the oven. Or, as associate food editor
>>> Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
>>> canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
>>> minutes, until the tomatoes are soft and jammy. Purée the roasted
>>> results in a blender and add to every weeknight pasta dish.
>>>
>>> TAHINI + MISO PASTE
>>> "I use tahini as a base for almost all of my salad dressings," says
>>> assistant food editor Katherine Sacks. The combination is creamy,
>>> nutty, and salty. In order to turn these two thick pastes into
>>> anything resembling a sauce you'll need add a fair amount of water to
>>> get things to a saucy consistency.
>>
>> Sounds like a perfect marriage.
>>
>>> PAN DRIPPINGS + WINE
>>> Roasting chicken, beef, or any other protein that releases deliciously
>>> fatty juices? Don't throw out that fat when it's done—you're one
>>> ingredient away from an awesome sauce. Pour off all but a couple of
>>> tablespoons of fat and combine with a half cup of dry red wine over
>>> medium-high heat until it most of the wine cooks off and the sauce has
>>> reduced to your desired consistency. Did you accidentally over-reduce,
>>> resulting in a thicker sauce than you envisioned? No problem, just add
>>> a couple of tablespoons of water to thin things out.
>>
>> And Vermouth works well also.
>>
>>> WHOLE MEYER LEMON + OLIVE OIL
>>> Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
>>> a high-powered blender (like a Vitamix) and slowly add in olive oil
>>> until the sauce begins to hold together, about a 1/4 cup for each
>>> lemon. The result is a bright sauce that packs an incredible balance
>>> between sweet and acidic. It pairs especially well with seared fish,
>>> pan-fried vegetables, and other light dishes.
>>
>> Have not tried, but will.
>>
>> I'm wondering here is a preserved (salted) lemon might also be nice,
>> perhaps some Mirin to balance?
>>
>>> YOGURT + STORE-BOUGHT PESTO
>>> Think of this as a spin on green goddess dressing. "I mean, what
>>> wouldn't you put it on?" asks Sacks. Pairing the stuff with
>>> vegetables? Serve it thick with crudités. Cooking steak? Use it as an
>>> herbed butter alternative.
>>>
>>> SOY SAUCE + SRIRACHA
>>> What happens when you combine salty soy sauce with America's favorite
>>> Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
>>> on soy sauce. The amount of sriracha you use will determine how thick
>>> the sauce is—go thinner if you want to use the mixture as a dipping
>>> sauce for thinly sliced meat or vegetables.
>>
>> Makes perfect sense.
>>
>>> ANY FRUIT + SUGAR
>>> Making a coulis sounds fancy and impressive—until you find out it's
>>> nothing more than fruit and sugar. In summertime, you'll want to use
>>> fresh berries from the market. But during the rest of the year, you
>>> can pretend it's July with the frozen stuff. Combine one 10-ounce
>>> package of frozen fruit (or the equivalent amount of fresh berries)
>>> with 2 tablespoons sugar. Purée in a blender or food process and pour
>>> the mixture through a fine sieve into a bowl, pressing on the solids.
>>>
>>> WHIPPED CREAM + LEMON CURD
>>> Top anything with whipped cream and we're happy. But fold in a few
>>> tablespoons of store-bought lemon curd to that whipped cream? Sweet,
>>> tangy ecstasy.
>>
>> Outstanding post sf!
>
> "I know my worth on rfc: a lot."
>
She just proved it, again.

On Friday, June 12, 2015 at 9:59:37 AM UTC-6, La Mirada wrote:
> On 6/12/2015 9:57 AM, Gary wrote:
> > La Mirada wrote:
> >>
> >> On 6/12/2015 9:19 AM, sf wrote:
> >>>
> >>> I use some of these ideas already, some I've known about but have not
> >>> tried yet (like oven roasting canned tomatoes) and others are a stroke
> >>> of genius that never occurred to me but I'm eager to try (like whole
> >>> Meyer lemon + olive oil and yogurt + store bought pesto).
> >>> http://www.epicurious.com/expert-adv...sauces-article
> >>>
> >>> Call this the Mother List: 9 sauces you can pull together on any
> >>> weeknight. A few things that we're not counting as ingredients he
> >>> water, salt, and pepper. You'll turn to water again and again when
> >>> making simple sauce in order to thin out thicker ingredients. Salt and
> >>> pepper are givens--season everything to taste.
> >>>
> >>> BROWN BUTTER + SAGE
> >>> This tried and true combination works alongside everything from filled
> >>> ravioli to chicken breasts. Grab a few tablespoons of butter (one per
> >>> person served is a good rule of thumb) and heat it in a skillet over
> >>> medium-high heat until the butter begins to brown, about 4 minutes.
> >>> (Keep a close eye on it--the butter can turn from fragrant brown to
> >>> ruined black in a matter of seconds.) Stir a few pieces of
> >>> thinly-sliced fresh sage and you're done.
> >>
> >> Oh yes, simple and so savory!
> >>
> >>> OVEN-ROASTED TOMATOES + GARLIC
> >>> Add another dimension of flavor to tomato sauce by roasting the
> >>> tomatoes and garlic cloves in the oven. Or, as associate food editor
> >>> Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
> >>> canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
> >>> minutes, until the tomatoes are soft and jammy. Purée the roasted
> >>> results in a blender and add to every weeknight pasta dish.
> >>>
> >>> TAHINI + MISO PASTE
> >>> "I use tahini as a base for almost all of my salad dressings," says
> >>> assistant food editor Katherine Sacks. The combination is creamy,
> >>> nutty, and salty. In order to turn these two thick pastes into
> >>> anything resembling a sauce you'll need add a fair amount of water to
> >>> get things to a saucy consistency.
> >>
> >> Sounds like a perfect marriage.
> >>
> >>> PAN DRIPPINGS + WINE
> >>> Roasting chicken, beef, or any other protein that releases deliciously
> >>> fatty juices? Don't throw out that fat when it's done--you're one
> >>> ingredient away from an awesome sauce. Pour off all but a couple of
> >>> tablespoons of fat and combine with a half cup of dry red wine over
> >>> medium-high heat until it most of the wine cooks off and the sauce has
> >>> reduced to your desired consistency. Did you accidentally over-reduce,
> >>> resulting in a thicker sauce than you envisioned? No problem, just add
> >>> a couple of tablespoons of water to thin things out.
> >>
> >> And Vermouth works well also.
> >>
> >>> WHOLE MEYER LEMON + OLIVE OIL
> >>> Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
> >>> a high-powered blender (like a Vitamix) and slowly add in olive oil
> >>> until the sauce begins to hold together, about a 1/4 cup for each
> >>> lemon. The result is a bright sauce that packs an incredible balance
> >>> between sweet and acidic. It pairs especially well with seared fish,
> >>> pan-fried vegetables, and other light dishes.
> >>
> >> Have not tried, but will.
> >>
> >> I'm wondering here is a preserved (salted) lemon might also be nice,
> >> perhaps some Mirin to balance?
> >>
> >>> YOGURT + STORE-BOUGHT PESTO
> >>> Think of this as a spin on green goddess dressing. "I mean, what
> >>> wouldn't you put it on?" asks Sacks. Pairing the stuff with
> >>> vegetables? Serve it thick with crudités. Cooking steak? Use it as an
> >>> herbed butter alternative.
> >>>
> >>> SOY SAUCE + SRIRACHA
> >>> What happens when you combine salty soy sauce with America's favorite
> >>> Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
> >>> on soy sauce. The amount of sriracha you use will determine how thick
> >>> the sauce is--go thinner if you want to use the mixture as a dipping
> >>> sauce for thinly sliced meat or vegetables.
> >>
> >> Makes perfect sense.
> >>
> >>> ANY FRUIT + SUGAR
> >>> Making a coulis sounds fancy and impressive--until you find out it's
> >>> nothing more than fruit and sugar. In summertime, you'll want to use
> >>> fresh berries from the market. But during the rest of the year, you
> >>> can pretend it's July with the frozen stuff. Combine one 10-ounce
> >>> package of frozen fruit (or the equivalent amount of fresh berries)
> >>> with 2 tablespoons sugar. Purée in a blender or food process and pour
> >>> the mixture through a fine sieve into a bowl, pressing on the solids.
> >>>
> >>> WHIPPED CREAM + LEMON CURD
> >>> Top anything with whipped cream and we're happy. But fold in a few
> >>> tablespoons of store-bought lemon curd to that whipped cream? Sweet,
> >>> tangy ecstasy.
> >>
> >> Outstanding post sf!
> >
> > "I know my worth on rfc: a lot."
> >
> She just proved it, again.

Now its your turn...take a rest fora month or so. You need it and deserve it.

On Friday, June 12, 2015 at 9:57:05 AM UTC-6, Gary wrote:
> La Mirada wrote:
> >
> > On 6/12/2015 9:19 AM, sf wrote:
> > >
> > > I use some of these ideas already, some I've known about but have not
> > > tried yet (like oven roasting canned tomatoes) and others are a stroke
> > > of genius that never occurred to me but I'm eager to try (like whole
> > > Meyer lemon + olive oil and yogurt + store bought pesto).
> > > http://www.epicurious.com/expert-adv...sauces-article
> > >
> > > Call this the Mother List: 9 sauces you can pull together on any
> > > weeknight. A few things that we're not counting as ingredients he
> > > water, salt, and pepper. You'll turn to water again and again when
> > > making simple sauce in order to thin out thicker ingredients. Salt and
> > > pepper are givens--season everything to taste.
> > >
> > > BROWN BUTTER + SAGE
> > > This tried and true combination works alongside everything from filled
> > > ravioli to chicken breasts. Grab a few tablespoons of butter (one per
> > > person served is a good rule of thumb) and heat it in a skillet over
> > > medium-high heat until the butter begins to brown, about 4 minutes.
> > > (Keep a close eye on it--the butter can turn from fragrant brown to
> > > ruined black in a matter of seconds.) Stir a few pieces of
> > > thinly-sliced fresh sage and you're done.
> >
> > Oh yes, simple and so savory!
> >
> > > OVEN-ROASTED TOMATOES + GARLIC
> > > Add another dimension of flavor to tomato sauce by roasting the
> > > tomatoes and garlic cloves in the oven. Or, as associate food editor
> > > Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
> > > canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
> > > minutes, until the tomatoes are soft and jammy. Purée the roasted
> > > results in a blender and add to every weeknight pasta dish.
> > >
> > > TAHINI + MISO PASTE
> > > "I use tahini as a base for almost all of my salad dressings," says
> > > assistant food editor Katherine Sacks. The combination is creamy,
> > > nutty, and salty. In order to turn these two thick pastes into
> > > anything resembling a sauce you'll need add a fair amount of water to
> > > get things to a saucy consistency.
> >
> > Sounds like a perfect marriage.
> >
> > > PAN DRIPPINGS + WINE
> > > Roasting chicken, beef, or any other protein that releases deliciously
> > > fatty juices? Don't throw out that fat when it's done--you're one
> > > ingredient away from an awesome sauce. Pour off all but a couple of
> > > tablespoons of fat and combine with a half cup of dry red wine over
> > > medium-high heat until it most of the wine cooks off and the sauce has
> > > reduced to your desired consistency. Did you accidentally over-reduce,
> > > resulting in a thicker sauce than you envisioned? No problem, just add
> > > a couple of tablespoons of water to thin things out.
> >
> > And Vermouth works well also.
> >
> > > WHOLE MEYER LEMON + OLIVE OIL
> > > Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
> > > a high-powered blender (like a Vitamix) and slowly add in olive oil
> > > until the sauce begins to hold together, about a 1/4 cup for each
> > > lemon. The result is a bright sauce that packs an incredible balance
> > > between sweet and acidic. It pairs especially well with seared fish,
> > > pan-fried vegetables, and other light dishes.
> >
> > Have not tried, but will.
> >
> > I'm wondering here is a preserved (salted) lemon might also be nice,
> > perhaps some Mirin to balance?
> >
> > > YOGURT + STORE-BOUGHT PESTO
> > > Think of this as a spin on green goddess dressing. "I mean, what
> > > wouldn't you put it on?" asks Sacks. Pairing the stuff with
> > > vegetables? Serve it thick with crudités. Cooking steak? Use it as an
> > > herbed butter alternative.
> > >
> > > SOY SAUCE + SRIRACHA
> > > What happens when you combine salty soy sauce with America's favorite
> > > Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
> > > on soy sauce. The amount of sriracha you use will determine how thick
> > > the sauce is--go thinner if you want to use the mixture as a dipping
> > > sauce for thinly sliced meat or vegetables.
> >
> > Makes perfect sense.
> >
> > > ANY FRUIT + SUGAR
> > > Making a coulis sounds fancy and impressive--until you find out it's
> > > nothing more than fruit and sugar. In summertime, you'll want to use
> > > fresh berries from the market. But during the rest of the year, you
> > > can pretend it's July with the frozen stuff. Combine one 10-ounce
> > > package of frozen fruit (or the equivalent amount of fresh berries)
> > > with 2 tablespoons sugar. Purée in a blender or food process and pour
> > > the mixture through a fine sieve into a bowl, pressing on the solids.
> > >
> > > WHIPPED CREAM + LEMON CURD
> > > Top anything with whipped cream and we're happy. But fold in a few
> > > tablespoons of store-bought lemon curd to that whipped cream? Sweet,
> > > tangy ecstasy.
> >
> > Outstanding post sf!
>
> "I know my worth on rfc: a lot."

Sounds like an elitist to me..."Pride goeth before a fall".
===

On Fri, 12 Jun 2015 08:19:11 -0700, sf > wrote:

>
>I use some of these ideas already, some I've known about but have not
>tried yet (like oven roasting canned tomatoes) and others are a stroke
>of genius that never occurred to me but I'm eager to try (like whole
>Meyer lemon + olive oil and yogurt + store bought pesto).
>http://www.epicurious.com/expert-adv...sauces-article
>
>Call this the Mother List: 9 sauces you can pull together on any
>weeknight. A few things that we're not counting as ingredients he
>water, salt, and pepper. You'll turn to water again and again when
>making simple sauce in order to thin out thicker ingredients. Salt and
>pepper are givens—season everything to taste.

Great! Thanks. I'm thinking the brown butter/sage and ravioli
tonight.
Janet US

On Fri, 12 Jun 2015 11:43:23 -0600, Janet B >
wrote:

> Great! Thanks. I'm thinking the brown butter/sage and ravioli
> tonight.

That stuff is SO delicious and it's particularly good with my
pineapple sage. The one I'm going to do next is roast canned
tomatoes.

--

sf

On Fri, 12 Jun 2015 08:19:11 -0700, sf > wrote:

>
>I use some of these ideas already, some I've known about but have not
>tried yet (like oven roasting canned tomatoes) and others are a stroke
>of genius that never occurred to me but I'm eager to try (like whole
>Meyer lemon + olive oil and yogurt + store bought pesto).
>http://www.epicurious.com/expert-adv...sauces-article
>
>Call this the Mother List: 9 sauces you can pull together on any
>weeknight. A few things that we're not counting as ingredients he
>water, salt, and pepper. You'll turn to water again and again when
>making simple sauce in order to thin out thicker ingredients. Salt and
>pepper are givens—season everything to taste.
>
>BROWN BUTTER + SAGE
>This tried and true combination works alongside everything from filled
>ravioli to chicken breasts. Grab a few tablespoons of butter (one per
>person served is a good rule of thumb) and heat it in a skillet over
>medium-high heat until the butter begins to brown, about 4 minutes.
>(Keep a close eye on it—the butter can turn from fragrant brown to
>ruined black in a matter of seconds.) Stir a few pieces of
>thinly-sliced fresh sage and you're done.
>
>OVEN-ROASTED TOMATOES + GARLIC
>Add another dimension of flavor to tomato sauce by roasting the
>tomatoes and garlic cloves in the oven. Or, as associate food editor
>Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
>canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
>minutes, until the tomatoes are soft and jammy. Purée the roasted
>results in a blender and add to every weeknight pasta dish.
>
>TAHINI + MISO PASTE
>"I use tahini as a base for almost all of my salad dressings," says
>assistant food editor Katherine Sacks. The combination is creamy,
>nutty, and salty. In order to turn these two thick pastes into
>anything resembling a sauce you'll need add a fair amount of water to
>get things to a saucy consistency.
>
>PAN DRIPPINGS + WINE
>Roasting chicken, beef, or any other protein that releases deliciously
>fatty juices? Don't throw out that fat when it's done—you're one
>ingredient away from an awesome sauce. Pour off all but a couple of
>tablespoons of fat and combine with a half cup of dry red wine over
>medium-high heat until it most of the wine cooks off and the sauce has
>reduced to your desired consistency. Did you accidentally over-reduce,
>resulting in a thicker sauce than you envisioned? No problem, just add
>a couple of tablespoons of water to thin things out.
>
>WHOLE MEYER LEMON + OLIVE OIL
>Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
>a high-powered blender (like a Vitamix) and slowly add in olive oil
>until the sauce begins to hold together, about a 1/4 cup for each
>lemon. The result is a bright sauce that packs an incredible balance
>between sweet and acidic. It pairs especially well with seared fish,
>pan-fried vegetables, and other light dishes.
>
>YOGURT + STORE-BOUGHT PESTO
>Think of this as a spin on green goddess dressing. "I mean, what
>wouldn't you put it on?" asks Sacks. Pairing the stuff with
>vegetables? Serve it thick with crudités. Cooking steak? Use it as an
>herbed butter alternative.
>
>SOY SAUCE + SRIRACHA
>What happens when you combine salty soy sauce with America's favorite
>Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
>on soy sauce. The amount of sriracha you use will determine how thick
>the sauce is—go thinner if you want to use the mixture as a dipping
>sauce for thinly sliced meat or vegetables.
>
>ANY FRUIT + SUGAR
>Making a coulis sounds fancy and impressive—until you find out it's
>nothing more than fruit and sugar. In summertime, you'll want to use
>fresh berries from the market. But during the rest of the year, you
>can pretend it's July with the frozen stuff. Combine one 10-ounce
>package of frozen fruit (or the equivalent amount of fresh berries)
>with 2 tablespoons sugar. Purée in a blender or food process and pour
>the mixture through a fine sieve into a bowl, pressing on the solids.
>
>WHIPPED CREAM + LEMON CURD
>Top anything with whipped cream and we're happy. But fold in a few
>tablespoons of store-bought lemon curd to that whipped cream? Sweet,
>tangy ecstasy.

N0. 10. RUM + COKE
Perfect sauce for a tall glass of ice.

On 6/12/2015 11:36 AM, Roy wrote:
> On Friday, June 12, 2015 at 9:59:37 AM UTC-6, La Mirada wrote:
>> On 6/12/2015 9:57 AM, Gary wrote:
>>> La Mirada wrote:
>>>>
>>>> On 6/12/2015 9:19 AM, sf wrote:
>>>>>
>>>>> I use some of these ideas already, some I've known about but have not
>>>>> tried yet (like oven roasting canned tomatoes) and others are a stroke
>>>>> of genius that never occurred to me but I'm eager to try (like whole
>>>>> Meyer lemon + olive oil and yogurt + store bought pesto).
>>>>> http://www.epicurious.com/expert-adv...sauces-article
>>>>>
>>>>> Call this the Mother List: 9 sauces you can pull together on any
>>>>> weeknight. A few things that we're not counting as ingredients he
>>>>> water, salt, and pepper. You'll turn to water again and again when
>>>>> making simple sauce in order to thin out thicker ingredients. Salt and
>>>>> pepper are givens--season everything to taste.
>>>>>
>>>>> BROWN BUTTER + SAGE
>>>>> This tried and true combination works alongside everything from filled
>>>>> ravioli to chicken breasts. Grab a few tablespoons of butter (one per
>>>>> person served is a good rule of thumb) and heat it in a skillet over
>>>>> medium-high heat until the butter begins to brown, about 4 minutes.
>>>>> (Keep a close eye on it--the butter can turn from fragrant brown to
>>>>> ruined black in a matter of seconds.) Stir a few pieces of
>>>>> thinly-sliced fresh sage and you're done.
>>>>
>>>> Oh yes, simple and so savory!
>>>>
>>>>> OVEN-ROASTED TOMATOES + GARLIC
>>>>> Add another dimension of flavor to tomato sauce by roasting the
>>>>> tomatoes and garlic cloves in the oven. Or, as associate food editor
>>>>> Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
>>>>> canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
>>>>> minutes, until the tomatoes are soft and jammy. Purée the roasted
>>>>> results in a blender and add to every weeknight pasta dish.
>>>>>
>>>>> TAHINI + MISO PASTE
>>>>> "I use tahini as a base for almost all of my salad dressings," says
>>>>> assistant food editor Katherine Sacks. The combination is creamy,
>>>>> nutty, and salty. In order to turn these two thick pastes into
>>>>> anything resembling a sauce you'll need add a fair amount of water to
>>>>> get things to a saucy consistency.
>>>>
>>>> Sounds like a perfect marriage.
>>>>
>>>>> PAN DRIPPINGS + WINE
>>>>> Roasting chicken, beef, or any other protein that releases deliciously
>>>>> fatty juices? Don't throw out that fat when it's done--you're one
>>>>> ingredient away from an awesome sauce. Pour off all but a couple of
>>>>> tablespoons of fat and combine with a half cup of dry red wine over
>>>>> medium-high heat until it most of the wine cooks off and the sauce has
>>>>> reduced to your desired consistency. Did you accidentally over-reduce,
>>>>> resulting in a thicker sauce than you envisioned? No problem, just add
>>>>> a couple of tablespoons of water to thin things out.
>>>>
>>>> And Vermouth works well also.
>>>>
>>>>> WHOLE MEYER LEMON + OLIVE OIL
>>>>> Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
>>>>> a high-powered blender (like a Vitamix) and slowly add in olive oil
>>>>> until the sauce begins to hold together, about a 1/4 cup for each
>>>>> lemon. The result is a bright sauce that packs an incredible balance
>>>>> between sweet and acidic. It pairs especially well with seared fish,
>>>>> pan-fried vegetables, and other light dishes.
>>>>
>>>> Have not tried, but will.
>>>>
>>>> I'm wondering here is a preserved (salted) lemon might also be nice,
>>>> perhaps some Mirin to balance?
>>>>
>>>>> YOGURT + STORE-BOUGHT PESTO
>>>>> Think of this as a spin on green goddess dressing. "I mean, what
>>>>> wouldn't you put it on?" asks Sacks. Pairing the stuff with
>>>>> vegetables? Serve it thick with crudités. Cooking steak? Use it as an
>>>>> herbed butter alternative.
>>>>>
>>>>> SOY SAUCE + SRIRACHA
>>>>> What happens when you combine salty soy sauce with America's favorite
>>>>> Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
>>>>> on soy sauce. The amount of sriracha you use will determine how thick
>>>>> the sauce is--go thinner if you want to use the mixture as a dipping
>>>>> sauce for thinly sliced meat or vegetables.
>>>>
>>>> Makes perfect sense.
>>>>
>>>>> ANY FRUIT + SUGAR
>>>>> Making a coulis sounds fancy and impressive--until you find out it's
>>>>> nothing more than fruit and sugar. In summertime, you'll want to use
>>>>> fresh berries from the market. But during the rest of the year, you
>>>>> can pretend it's July with the frozen stuff. Combine one 10-ounce
>>>>> package of frozen fruit (or the equivalent amount of fresh berries)
>>>>> with 2 tablespoons sugar. Purée in a blender or food process and pour
>>>>> the mixture through a fine sieve into a bowl, pressing on the solids.
>>>>>
>>>>> WHIPPED CREAM + LEMON CURD
>>>>> Top anything with whipped cream and we're happy. But fold in a few
>>>>> tablespoons of store-bought lemon curd to that whipped cream? Sweet,
>>>>> tangy ecstasy.
>>>>
>>>> Outstanding post sf!
>>>
>>> "I know my worth on rfc: a lot."
>>>
>> She just proved it, again.
>
> Now its your turn...take a rest fora month or so. You need it and deserve it.
> ===
>

It's ever so compassionate of you to attend to my needs for rest and
relaxation, really.

I think I'll just hang around though.

%-)

On 6/12/2015 11:38 AM, Roy wrote:
> On Friday, June 12, 2015 at 9:57:05 AM UTC-6, Gary wrote:
>> La Mirada wrote:
>>>
>>> On 6/12/2015 9:19 AM, sf wrote:
>>>>
>>>> I use some of these ideas already, some I've known about but have not
>>>> tried yet (like oven roasting canned tomatoes) and others are a stroke
>>>> of genius that never occurred to me but I'm eager to try (like whole
>>>> Meyer lemon + olive oil and yogurt + store bought pesto).
>>>> http://www.epicurious.com/expert-adv...sauces-article
>>>>
>>>> Call this the Mother List: 9 sauces you can pull together on any
>>>> weeknight. A few things that we're not counting as ingredients he
>>>> water, salt, and pepper. You'll turn to water again and again when
>>>> making simple sauce in order to thin out thicker ingredients. Salt and
>>>> pepper are givens--season everything to taste.
>>>>
>>>> BROWN BUTTER + SAGE
>>>> This tried and true combination works alongside everything from filled
>>>> ravioli to chicken breasts. Grab a few tablespoons of butter (one per
>>>> person served is a good rule of thumb) and heat it in a skillet over
>>>> medium-high heat until the butter begins to brown, about 4 minutes.
>>>> (Keep a close eye on it--the butter can turn from fragrant brown to
>>>> ruined black in a matter of seconds.) Stir a few pieces of
>>>> thinly-sliced fresh sage and you're done.
>>>
>>> Oh yes, simple and so savory!
>>>
>>>> OVEN-ROASTED TOMATOES + GARLIC
>>>> Add another dimension of flavor to tomato sauce by roasting the
>>>> tomatoes and garlic cloves in the oven. Or, as associate food editor
>>>> Anna Stockwell puts it "the easiest, best tomato sauce ever." Use
>>>> canned, whole peeled tomatoes and cook in a 425 degree oven for 35-40
>>>> minutes, until the tomatoes are soft and jammy. Purée the roasted
>>>> results in a blender and add to every weeknight pasta dish.
>>>>
>>>> TAHINI + MISO PASTE
>>>> "I use tahini as a base for almost all of my salad dressings," says
>>>> assistant food editor Katherine Sacks. The combination is creamy,
>>>> nutty, and salty. In order to turn these two thick pastes into
>>>> anything resembling a sauce you'll need add a fair amount of water to
>>>> get things to a saucy consistency.
>>>
>>> Sounds like a perfect marriage.
>>>
>>>> PAN DRIPPINGS + WINE
>>>> Roasting chicken, beef, or any other protein that releases deliciously
>>>> fatty juices? Don't throw out that fat when it's done--you're one
>>>> ingredient away from an awesome sauce. Pour off all but a couple of
>>>> tablespoons of fat and combine with a half cup of dry red wine over
>>>> medium-high heat until it most of the wine cooks off and the sauce has
>>>> reduced to your desired consistency. Did you accidentally over-reduce,
>>>> resulting in a thicker sauce than you envisioned? No problem, just add
>>>> a couple of tablespoons of water to thin things out.
>>>
>>> And Vermouth works well also.
>>>
>>>> WHOLE MEYER LEMON + OLIVE OIL
>>>> Yep, a whole Meyer lemon. No need to peel the thing. Just drop it into
>>>> a high-powered blender (like a Vitamix) and slowly add in olive oil
>>>> until the sauce begins to hold together, about a 1/4 cup for each
>>>> lemon. The result is a bright sauce that packs an incredible balance
>>>> between sweet and acidic. It pairs especially well with seared fish,
>>>> pan-fried vegetables, and other light dishes.
>>>
>>> Have not tried, but will.
>>>
>>> I'm wondering here is a preserved (salted) lemon might also be nice,
>>> perhaps some Mirin to balance?
>>>
>>>> YOGURT + STORE-BOUGHT PESTO
>>>> Think of this as a spin on green goddess dressing. "I mean, what
>>>> wouldn't you put it on?" asks Sacks. Pairing the stuff with
>>>> vegetables? Serve it thick with crudités. Cooking steak? Use it as an
>>>> herbed butter alternative.
>>>>
>>>> SOY SAUCE + SRIRACHA
>>>> What happens when you combine salty soy sauce with America's favorite
>>>> Asian hot condiment (for now)? A slightly-sweet, slightly-spicy take
>>>> on soy sauce. The amount of sriracha you use will determine how thick
>>>> the sauce is--go thinner if you want to use the mixture as a dipping
>>>> sauce for thinly sliced meat or vegetables.
>>>
>>> Makes perfect sense.
>>>
>>>> ANY FRUIT + SUGAR
>>>> Making a coulis sounds fancy and impressive--until you find out it's
>>>> nothing more than fruit and sugar. In summertime, you'll want to use
>>>> fresh berries from the market. But during the rest of the year, you
>>>> can pretend it's July with the frozen stuff. Combine one 10-ounce
>>>> package of frozen fruit (or the equivalent amount of fresh berries)
>>>> with 2 tablespoons sugar. Purée in a blender or food process and pour
>>>> the mixture through a fine sieve into a bowl, pressing on the solids.
>>>>
>>>> WHIPPED CREAM + LEMON CURD
>>>> Top anything with whipped cream and we're happy. But fold in a few
>>>> tablespoons of store-bought lemon curd to that whipped cream? Sweet,
>>>> tangy ecstasy.
>>>
>>> Outstanding post sf!
>>
>> "I know my worth on rfc: a lot."
>
> Sounds like an elitist to me..."Pride goeth before a fall".
> ===
>

Sounds like a realist who has the self confidence to throw you into a
lather.

Good.

On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> wrote:

snip
>
>N0. 10. RUM + COKE
>Perfect sauce for a tall glass of ice.

I've never understood that drink. Not really a Coke, not really rum.
Janet US

On 6/12/2015 5:15 PM, Janet B wrote:
> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> > wrote:
>
> snip
>>
>> N0. 10. RUM + COKE
>> Perfect sauce for a tall glass of ice.
>
> I've never understood that drink. Not really a Coke, not really rum.
> Janet US
>

Dash of lime and it becomes a Cuba libre.

On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> wrote:


>N0. 10. RUM + COKE
>Perfect sauce for a tall glass of ice.

Battery acid might be cheaper?

On Fri, 12 Jun 2015 17:15:07 -0600, Janet B >
wrote:

>On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> wrote:
>
>snip
>>
>>N0. 10. RUM + COKE
>>Perfect sauce for a tall glass of ice.
>
>I've never understood that drink. Not really a Coke, not really rum.

I can't stand either rum or coke. It just sits in my stomach and feels
like it's eating it away. Then there's the taste.

"Janet B" > wrote in message
...
> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> > wrote:
>
> snip
>>
>>N0. 10. RUM + COKE
>>Perfect sauce for a tall glass of ice.
>
> I've never understood that drink. Not really a Coke, not really rum.
> Janet US

Used to be one of my favorite drinks.

Cheri

On Fri, 12 Jun 2015 17:15:07 -0600, Janet B >
wrote:

> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> > wrote:
>
> snip
> >
> >N0. 10. RUM + COKE
> >Perfect sauce for a tall glass of ice.
>
> I've never understood that drink. Not really a Coke, not really rum.
> Janet US

Add lime and you have a Cuba Libre, you little rebel.

--

sf

On 6/12/2015 6:32 PM, sf wrote:
> On Fri, 12 Jun 2015 17:15:07 -0600, Janet B >
> wrote:
>
>> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
>> > wrote:
>>
>> snip
>>>
>>> N0. 10. RUM + COKE
>>> Perfect sauce for a tall glass of ice.
>>
>> I've never understood that drink. Not really a Coke, not really rum.
>> Janet US
>
> Add lime and you have a Cuba Libre, you little rebel.
>

Yeehaw!

Viva Che.

On Fri, 12 Jun 2015 17:32:55 -0700, sf > wrote:

>On Fri, 12 Jun 2015 17:15:07 -0600, Janet B >
>wrote:
>
>> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
>> > wrote:
>>
>> snip
>> >
>> >N0. 10. RUM + COKE
>> >Perfect sauce for a tall glass of ice.
>>
>> I've never understood that drink. Not really a Coke, not really rum.
>> Janet US
>
>Add lime and you have a Cuba Libre, you little rebel.

that sounds better
Janet US

On 6/12/2015 7:15 PM, Janet B wrote:
> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
> > wrote:
>
> snip
>>
>> N0. 10. RUM + COKE
>> Perfect sauce for a tall glass of ice.
>
> I've never understood that drink. Not really a Coke, not really rum.
> Janet US
>
Coke is too sweet for me. Rum, well it's okay if you like rum but I'm
not a big fan of it.

Jill

"Cheri" > wrote in message
...
>
> "Janet B" > wrote in message
> ...
>> On Fri, 12 Jun 2015 15:57:09 -0400, Brooklyn1
>> > wrote:
>>
>> snip
>>>
>>>N0. 10. RUM + COKE
>>>Perfect sauce for a tall glass of ice.
>>
>> I've never understood that drink. Not really a Coke, not really rum.
>> Janet US
>
> Used to be one of my favorite drinks.

Mine too, back in the day)


--
http://www.helpforheroes.org.uk/shop/