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Old 11-18-2010, 02:52 PM   #11
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Hey all! I didn't realize there were more responses to this thread until now; cool! The sauce turned out great; it bubbled away for a good 45 minutes, I added some sugar, parm and herbs and it was perfect Reducing it was definitely a good thing because when I first tasted it, right after thawing it tasted like watered down tomato sauce, ick.

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Originally Posted by Kayelle View Post
Snickerdoodle, just let me say, you are a delight to have around. It's nearly as good as having a daughter around who is anxious to cook. (never had a daughter) What a great job you are doing for your young family. Just needed to tell you that.
Awww, shucks! (as my 4 year old would say) All of you collectively can be my psuedo chef-parents any day! Unfortunately my parents don't cook much, with the exception of my mother in law, and, well, I think most of us know how... *searching for the right word* complicated that relationship can be at times!
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Old 11-18-2010, 06:35 PM   #12
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Another suggestion. You can also add flour to thicken it up or cornstarch dissolved in a cold water. :)
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Old 11-19-2010, 12:48 AM   #13
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Originally Posted by snickerdoodle View Post
Hey all! I didn't realize there were more responses to this thread until now; cool! The sauce turned out great; it bubbled away for a good 45 minutes, I added some sugar, parm and herbs and it was perfect Reducing it was definitely a good thing because when I first tasted it, right after thawing it tasted like watered down tomato sauce, ick.



Awww, shucks! (as my 4 year old would say) All of you collectively can be my psuedo chef-parents any day! Unfortunately my parents don't cook much, with the exception of my mother in law, and, well, I think most of us know how... *searching for the right word* complicated that relationship can be at times!
My first mother in law was the pastry cook on Devil Island, see could kill at 25 yards with her tongue
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