Subj : Fiber Optic Update
To   : Ky Moffet
From : Barry Martin
Date : Fri Aug 21 2020 07:34:00


Hi Ky!

 > depending on how served.  Maybe the baking of the lasagna or 'freshness'
 > of the sauce has something to do with the reaction?  The baking time of
 > the lasagna might allow the acidity to mellow.  WAG.
 KM> To reduce acidity (and thereby mellow out the flavor) of any sort
 KM> of tomato-based sauce... add a couple tablespoons of brown sugar.

Bit of a problem when at a restaurant but I have heard of adding sugar 
when making a tomate sauce.  AFAIK the commonly-available brown sugar in
stores is just regular white sugar with molasses added.


 KM> Lazy people don't bother pre-cooking the pasta part of lasagna,
 KM> and it turns out just as good. <g>

You ought to know! <g>  I have seen it made both ways; haven't had
homemade lasagna in I don't know how long.


 KM> While back I was tired of tomato-stuff, so I made white lasagna
 KM> -- substituted a like quantity of cream cheese for the tomato
 KM> part, and otherwise left it much the same. It was very good.

I've heard of using ricotta but don't recall cream cheese.  <looking>
Yup: so not just one of your usual crazy concoctions!


 
                         ¯    BarryMartin3@    ®
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