msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,991
DD made her glazed chicken breast. We had that with buttered jasmine rice, and creamed corn.
Good thing you did the taste test. Is it basically the acidity that's the problem with the flavour? Maybe try a bit of baking soda. That would raise the pH and make it less acid. Could it have been an odd reaction between the wine and the tomatoes?Mussels. Got the sauce prepped. Was amazed in that only one! would not close prior to cooking! (usually there's at least 2 and sometimes a broken shell to toss)
Luckily I test tasted the broth - disgusting! I have no idea what I did but the tomatoes were so disgustingly acidic that there was no hope. Took a couple of spoonfulls out and tried it with cream, nope. Set the whole mess aside and restarted from scratch. This time no tomatoes!
Garlic bread to sop up the now perfect juice. Gal pal and I gobbled and sopped to our tummies delight.
And to top it all off, I then beat her at Yahtzee later. Win, win!
Now I have to figure out if I can rescue that ruddy sauce somehow. I don't want to waste the only bottle of red wine I brought with me, but I can't think of anything else.
Anyone have some suggestions? and yes, chucking it is a very good suggestion.
It used to be that I would eat it anyhow (but not serve to guests). I hate being wasteful but I also have come to the conclusion that life is too short to waste it on something shudderingly disgustful.
Maybe try a little sweetener to counter the acidity.Yes, thanks taxy, it is the acidity. I have used soda on other occasions and it works when there isn't too much acidity to tame - but I don't know about this. I will give it a try......... except ahem, I just realized I don't have any soda in this rented house!