As a connoisseur of barbecue sauce, on a lifelong quest to either find or replicate the best barbecue sauce I ever tasted, I keep coming back to the same thing: What exactly is the key ingredient or ingredients in a barbecue sauce that really make it special? What ingredients really make the difference between a good sauce, and a really great sauce? And just how much of a difference does it make to actually cook it and reduce it rather than mix it cold? Askmefi hivemind, help me out! [more inside]
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
While trying to cook a large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention large) batch of tomatoes. Is there any way to salvage this project? [more inside]
Help me recreate an awesome Mexican salad dressing! [more inside]
Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
What's you favourite napoli sauce recipe? [more inside]
Oh my god, it's FINALLY tomato season, but what can I do with all these tomato skins? [more inside]
I've been steaming a lot of veggies lately, much quicker than cooking them. I usually top them with tomato sauce/mozzarella and some spices. I'm getting kinda sick of tomato sauce, what are some alternative toppings?