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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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I ask because as an Australian who speaks reasonably fluent American
English :-) I know that the same term does not mean the same thing in each country. Australian "tomato sauce" is what the Americans call "ketchup"; whereas what the Americans call "tomato sauce" would be called "pasta sauce" by Australians. Who was it who first said, "Two countries divided by a single language"? :-) Anyway, Lisa Kendall, if you're still here and want a recipe for something to pour on your Four 'n' Twenty pie, grab a copy of "The CWA Cookery Book and Household Hints" (likely in your library system) and try the Tomato Sauce No 1 recipe. Tips: If you're going to do a lot, go to a continental store and buy a "Passe-Pomodoro", a kind of hand cranked machine that sieves all the seeds and skins out of the cooked tomatoes and apples. Makes what could be a tedious job with a hand sieve take mere minutes. Then, after you've sieved it, return the sauce to a clean pot and simmer even more to make it really thick. Yum, yum, yum. CJ |
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