In article <SW41e.10596$uw6.4149@trnddc06>, "Chris Neidecker"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...

> Didn't think to add any broth, but tasted the sauce and added some
> extra red pepper flakes. I think it could use more garlic, too.

YMMV -- and clearly it does. :-)


> > Good meal. I made Rob save the 3/4 cup of sauce remaining on his plate
> > so he can have it again tomorrow for lunch (I'll get that freakin'
> > couscous thing done for supper, looks like) with the same seafoods
> > except the tilapia. He was all over it.
>
> Oops, I guess we're little piggies over here...Bob and I ate the
> whole batch, and swiped up all our extra sauce w/ bread. That was a
> *huge* loaf of bread. Or should I say, it *was* a huge loaf.

Oh, we could easily have eaten it all but I have him The Look and A
Strong Recommendation to save that last sauce for lunch tomorrow.


> > I thought it was pretty spicy. I would not wanted to have it any
> > spicier. I think I could taste the tannin in the wine.
>
> I didn't like the celery so much; would have liked some fennel
> flavor, though.

Didn't notice celery and I don't want licorice in my cioppino. "-)
> >
> > Big Question: The base sauce tasted to me like a spicy marinara-type
> > pasta sauce. What would be so wrong with starting with some bottled
> > marinara and thinning it with broth and red wine?
>
> Nothing! I asked myself the same question. I would choose a chunky
> marinara, or else I'd add some canned tomatoes.

See, now I'm thinking very much more broth-y -- liquid. I had some in
Scottsdale like that several years ago and remember it fondly. I'd
prefer minimal chunks of "stuff" and brothy sauce.
>
> > Would I be drummed from the corps?
>
> Anybody else might be, but not you, Barb. :-)

It's because I'm cuter than anybody else. (*^:^*) That's why Mom
always liked me best.
>
> >I'm not sure I want to make the marinara sauce from
> > scratch (I know, it's not a big deal, but I don't feel like it next
> > time, OK?).

> I think the marinara would be fine. Is it Barilla that makes a
> marinara with burgundy? Whoever makes that -- it's pretty good as a
> base for stuff like this.

> Chris

Your assignment is to research the particulars and report back before
nightfall! Private!!
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.