Perhaps the laws were written to excuse picklers
and briners, with less scrupulous butchers taking
advantage of the statutes to add water for water's
sake.
Entirely possible. Did you ever read Upton Sinclair's "The Jungle"? That
book was the catalyst for establishing the FDA. A lot has improved since
then but there are probably some things that still slip under the wire.
No, I did a meta-read if you will - I read about Mr.
Sinclair and his work but found the writing itself
kind of unpleasant so never actually finished a work
of his.
He missed it terribly.
As would any of us who consume it regularly.
Quite likely.
Some would miss it more than others.
That's the way sauces are meant to be used.
Should, but some people like to drown meat and suchlike in them.
I've seen presentations that looked more like
soup than like roast.
Take your choice--soup or roast. (G)
I kind of like gravy but tend to eat it by itself.
Since this one is based on green tomatoes, there's no meat in
it. > ML> One could still put suet or lard in.
I put in just a bit of regular beef fat.
The sensible route.
That was my thought.
Sauce gribiche
It works here.
It's sort of a classier tartar.
Mayo and pickle relish work well in a pinch. That was the tartar sauce I
grew up with for fish sticks, (G)
I read "fish sucks," language that of course you'd
never use but which would be an apt description for
something I tasted recently that I might or might
not describe here in a future post.
Fish Sauce
categories: KfP, ingredient
yield: 1 batch
Fish bones and heads, washed
1 potato, peeled and sliced (optional)
2 onions, sliced
1 ts salt, more as desired
3 carrots, whole or sliced
sugar (optional)
Place all ingredients in a large pot and fill
one-third to one-half full of water. There
should be enough water to cover the fish to
be added later. Bring to a boil.
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