Cooking & Baking

But more to the point, I made tomato sauce last night, using some Italian Sausage.

It's the simplest damn recipe and procedure in the world.

Store sauce is about as tasty as wet cardboard painted red.
With enamel paint.

I used a 5 quart Chantal, Le Creuset knock-off, at 1/6 the price.
Beautiful cobalt blue.

I used a small electric gizmo because it seems that propane throws off more heat than natural gas and I can't regulate it low enough to simmer. (the slightest breeze from the window extinguishes the small flame, which is hard to see in the afternoon light.). A diffuser is wasteful, IMO.


There are going to be some great pasta dinners REAL SOON.