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This one time, at band camp, Billy Abbott wrote: > 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)? Actually you want it to have aniseedyness that's actually below taste threshold. It adds something. Not sure I can define it. Body? > I also add a pinch of sugar (in the proportions above, probably a good > spoon of sugar) - it seems to bring out the tomatoeyness without adding > too much sweetness (although you need to make sure you don't add too > much). Ahh yes, I tend to do that sometimes too. Lowers the acidity of the tomatoes a bit. -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net Do you want it on time, or do you want it to work? - Hardware BobThere's stuff above here
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