On Wednesday, May 29, 2013 3:01:14 PM UTC-4, Helpful person wrote:
> On May 29, 1:19*pm, Ema Nymton > wrote:
>
> > On 5/28/2013 9:31 PM, Pringles CheezUms wrote:
>
> >
>
> > > I've got a pretty decent spaghetti sauce that I'm on project to turn
>
> > > into fantastic spaghetti sauce.
>
> > > It has one raw onion and a tbs of brown sugar.
>
> > > What effect will carmelizing the onion add? Would that be sweet enuf to
>
> > > allow me to leave out the brown sugar?
>
> >
>
> > Dice some carrots and saute those along with the chopped onion and
>
> > garlic, carrots usually sweeten your sauce enough that you do not have
>
> > to use sugar. Sometimes a pinch of sugar helps disguise the canned
>
> > tomato flavor from tinned sauces.
>
> >
>
> > Becca
>
>
>
> Why on earth would you want to make the sauce sweet? I will never
>
> understand why in the US everything needs to be sweet, even at the
>
> expense of flavor. This is especially true for fruit.
>
>
>
> hrttp://www.richrdfisher.com

Do you seriously type out your website address after every post? Because you misspelled it this time. Halfwit.