VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

We may not agree with how the board shutdown was managed, but we've done what we could to preserve some of its history in lieu of that.

Please enjoy the archive.
~ Managers, Moderators, VIP's, and regular posters.

Author

Topic: Red or White wine to make red sauce?

Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: Red or White wine to make red sauce?
	Out of red wine. Chardonnay it is. -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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Ah-Schoo Title: Fuzzy Caterpillar of Friendliness Posts: 71,317 Registered: Aug 11, '00 Extended Info (if available) Real Post Cnt: 68,974 User ID: 39,247	Subject: Red or White wine to make red sauce?
	Paint. -----signature----- . Opinion = fact. Anecdote = proof. Political label more important than either of those. Welcome to ACF, where debate goes to die. . "fascist totalitarian secular progressive Zionist intellectually challenged Christian puppets." - Aerlinthina
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Kanga_Roo Posts: 27,681 Registered: Feb 26, '02 Extended Info (if available) Real Post Cnt: 27,388 User ID: 650,647	Subject: Red or White wine to make red sauce?
	Santorum -----signature----- Laws control the lesser man... Right conduct controls the greater one. Mark Twain
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ferdinand.the.great Posts: 59,466 Registered: Feb 12, '03 Extended Info (if available) Real Post Cnt: 58,112 User ID: 769,574	Subject: Red or White wine to make red sauce?
	Red if I'm using wine, but I'll usually skip the wine. Tomatoes, onions, herbs, salt, and a pinch of sugar. If I'm feeling adventurous, grated carrots and/or Worcestershire sauce. That said, the key to balancing tomatoes is to bring either fattiness or earthiness to the table, which means meat or mushrooms, generally. But you can also get a nice earthy, woody sort of flavor from a hefty dose of thyme, rosemary, and basil. (I like to start with two 28 oz cans of San Marzano tomatoes, add four sprigs each of fresh thyme and rosemary, and a sprig of two of dried African blue basil. You can also use a fresh Genovese basil. Just saute half an onion, add the tomatoes, add the herbs, and add salt. Cook down by about 50%, and the tomatoes will produce their own umami flavor, too.) -----signature----- Remember, remember, the seventeenth of May...tember... The walrus, spam-bannings, and plot I know of no reason the Walrus Night treason Should ever be forgot
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ArchrikerHG Posts: 9,363 Registered: Feb 20, '04 Extended Info (if available) Real Post Cnt: 9,188 User ID: 897,067	Subject: Red or White wine to make red sauce?
	i just use canned/jar spaghetti sauce -----signature----- Soo... useless boobs run the world eh? Sounds about right actually-Alkizmo The jewel sequins, Hollywood designer clothes and makeup, and flashing LED panorama really capture the dark cynical hopelessness of the grunge era -Vega Archriker lvl 250 ret.
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TheSixthSeal Posts: 6,383 Registered: Oct 10, '06 Extended Info (if available) Real Post Cnt: 6,267 User ID: 1,176,543	Subject: Red or White wine to make red sauce?
	ferdinand.the.great posted: Red if I'm using wine, but I'll usually skip the wine. Tomatoes, onions, herbs, salt, and a pinch of sugar. If I'm feeling adventurous, grated carrots and/or Worcestershire sauce. That said, the key to balancing tomatoes is to bring either fattiness or earthiness to the table, which means meat or mushrooms, generally. But you can also get a nice earthy, woody sort of flavor from a hefty dose of thyme, rosemary, and basil. (I like to start with two 28 oz cans of San Marzano tomatoes, add four sprigs each of fresh thyme and rosemary, and a sprig of two of dried African blue basil. You can also use a fresh Genovese basil. Just saute half an onion, add the tomatoes, add the herbs, and add salt. Cook down by about 50%, and the tomatoes will produce their own umami flavor, too.) Yeah I like deglazing the saute pan with white wine if I am going that route, and if I am just doing the "throw it all in a pot" style, I get it to it's hottest and add red. Especially for spaghetti, I make sure to add a bit of brown sugar -----signature----- (none)
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