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Old 04-09-2011, 08:59 AM   #61
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Don't add any wine, I never add wine in my sauces and there are still excellent.
You can also add a little bit of mustard.
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Old 04-10-2011, 11:35 AM   #62
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Originally Posted by buckytom View Post
june, while i would agree that a marinara sauce is usually a very basic sauce, saying it's not open to interpretation is both silly and somewhat pompous.

Call it what you like, BT. I have many cookbooks written by Italians, and their Marinara recipes are all just about the same, with the same few ingredients.

Sorry if you were offended.
Wine is the food that completes the meal.
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Old 04-10-2011, 01:16 PM   #63
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no problem, june. not offended, just stating info i'd learned, same as you.
i'd always wondered why it was called something to do with the sea/sailors, so i did some research on it a while back. and lol, not just google.

everyone loves a good drama, though. it's funny what everyone concentrated on. i know you as a big enough person to handle critical differences of opinion.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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My marinara sauce recipe - please criticize! I didn't use any of the online recipes, and I follow a couple of rules given by Alton Brown: 1. use canned tomato or garden tomato 2. tomato has flavors soluable in water, oil and alcohol So my recipe goes like this: 28 ounce of canned crushed tomato 2 cloves of garlic, grated 1 small onion, chopped 3 tbls olive oil 1 once of capers 1 cup white wine salt and black pepper pinch of ground cloves 1 tsp each of dry oregano and dry basil 1 tbsp fresh chopped parsley 1 bay leaf heat oil in sauce plan and sweat the onion with a little salt. then add the garlic and brown them, while adding the parsley turn heat on high and pour in 1/3 of the tomato to fry it for 30 seconds turn heat back on low, pour in the rest of the tomato, wine, dry herbs, cloves, pepper and capers, then let cook for about 20 minutes The problem with this sauce is that it tastes too much like wine, there's this pungent, zesty taste that I don't really like. But it can also be from the capers. Should I reduce the wine and omit the capers? I use cheap 3 dollar white wine from the store (not cooking wine) 3 stars 1 reviews
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