Thread: a foody thread?
View Single Post
  #43 (permalink)  
Old 03-12-2012, 05:49 PM
caseywise's Avatar
caseywise caseywise is online now
Senior Member
 
Join Date: Nov 2010
Location: sycamore, illinois
Posts: 4,275
Blog Entries: 1
caseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond reputecaseywise has a reputation beyond repute
Send a message via Yahoo to caseywise
Default Re: a foody thread?

Quote:
Originally Posted by Hardyreels View Post
I am about to start a sauce, instead of my normal meat balls or Italian sausage I'm cooking 6 links of Italian and 6 links of 'salmon' sausage in the sauce. This will be a 24 hour kind of sauce so it will not be eaten until Wednesday. Serving with Tortellini and a Cesar with red.
sounds good ard, i'm a big fan of low, slow and long when it comes to sauces like the one you've described
my grandma used to call this type of red sauce "gravy"

and dave, a gumbo or etoufee with ards salmon sausage would be out of site

casey
__________________


ARFE
Reply With Quote