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> > I'd not heard of the "stick a star anise in your tomato sauce" idea until > > just before Christmas (and haven't had made a tomato since...) - I hear > > it works rather well. What does it add to the flavour (apart from > > aniseedyness, which I would have thought wouldn't work that well)? I've been eating my (Sicilan) Mum's tomato sauce since I was a nipper. She's totally old skool (doesn't even speak English) and she always - cooks the sauce for ages. I mean ages. At least 2 hours. - chucks in a couple of pork chops (then discards them). We're not talking hand massaged gloucester old spot's here. A couple of rubbishy chops from supermarket are fine for this. - frequently does not use onion (for a more purist approach) Oh, I mentioned adding star anise to her. The Doctor said she should regain consciousness by the end of the weekend. Salvo ---------------------------------------------- This mail sent through http://www.ukonline.netThere's stuff above here
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