[ SECRET POST #3496 ]

[case]

⌈ Secret Post #3496 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 02 pages, 48 secrets from Secret Submission Post #500.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Chili

[(Anonymous)]

Mid-century American cooking is the worst thing ever. My parents also get mad if you "forget" the half-cup of sugar in spaghetti sauce.

Re: Chili

[(Anonymous)]

See, spaghetti sauce is something where sugar makes sense, but like... more a pinch of sugar. Not half a cup. It's such a weird thing.

Re: Chili

[shortysc22]

I add a tablespoon of sugar to my sauce, but that's it.

Re: Chili

[(Anonymous)]

That is because you are civilized and understand flavors

Re: Chili

[mimi-sardinia.livejournal.com]

Most of the time pasta sauce for me comes out of jars and cans, but a spoon of sugar lifts it.

Re: Chili

[(Anonymous)]

Sugar? In tomato sauce???

Wtf

Re: Chili

[(Anonymous)]

If you're in the US and buy any kind of jarred marinara or whatever, it probably has added sugar. Ditto tomato soup. But for home cooking, the amount of sugar depends on the tomatoes you start with. If I'm making salsa from scratch, I'll put the tomato seeds and goop in a strainer over a bowl and sprinkle some salt and sugar over the goop--it helps with flavor and to extract more tomato juice from the stuff that I'd otherwise just compost.

Re: Chili

[(Anonymous)]

I'm Italian, so I'm with you.

Sugar of any kind in my tomato sauce is anathema.

Re: Chili

[mimi-sardinia.livejournal.com]

Some savoury flavours are lifted by a little bit of sweetening. Not enough to be sweet, but still a flavour enhancer.

Re: Chili

[(Anonymous)]

Also for tomato sauce specifically, it helps balance against the acidity of the tomato.