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| Topic: Does Sage Really Matter? | |
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Edited by
Beachfarmer
on
Sat 11/29/14 08:02 AM
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It is a classic tried and true line up, ��parsley, (sage), rosemary, and thyme. I can understand why young men might want to revert back to safe and sturdy recipes, like their Mother'��s.
Sometimes as we grow older, our palates think they long for the insolence and vibrancy of a burn your mouth off sauce. We forget that peppers and cayenne can be added to the classic line up. Any mature palate knows this. So it'��s the sage old question, isn'��t it? I think you can make your sauce however you want to, as long as everyone eating agrees. |
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Wow ... speechless
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Edited by
SparklingCrystal 💖💎
on
Sat 11/29/14 08:16 AM
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I think we should ask the mods to make this a sticky ... and put a copy in Writing & Poems..
One of the best things I've read on here I think .. |
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I think we should ask the mods to make this a sticky ... and put a copy in Writing & Poems.. One of the best things I've read on here I think .. NO!!! It should stay as a reminder of the redundancy of all "the other" threads. 
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what is he on about?  Sauce! *spoken in best Brooklyn accent* |
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I think we should ask the mods to make this a sticky ... and put a copy in Writing & Poems.. One of the best things I've read on here I think .. NO!!! It should stay as a reminder of the redundancy of all "the other" threads. Yeah, agree .. hence the sticky .. lol Then it will remain up top forever and ever ... |
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It is a classic tried and true line up, ��parsley, (sage), rosemary, and thyme. I can understand why young men might want to revert back to safe and sturdy recipes, like their Mother'��s. Sometimes as we grow older, our palates think they long for the insolence and vibrancy of a burn your mouth off sauce. We forget that peppers and cayenne can be added to the classic line up. Any mature palate knows this. So it'��s the sage old question, isn'��t it? I think you can make your sauce however you want to, as long as everyone eating agrees. The cook book that I bought at Scarborough Fair says nothing about Mother's recipes, but it does say that the sauce is for the gander as well as the goose. |
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It is a classic tried and true line up, ��parsley, (sage), rosemary, and thyme. I can understand why young men might want to revert back to safe and sturdy recipes, like their Mother'��s. Sometimes as we grow older, our palates think they long for the insolence and vibrancy of a burn your mouth off sauce. We forget that peppers and cayenne can be added to the classic line up. Any mature palate knows this. So it'��s the sage old question, isn'��t it? I think you can make your sauce however you want to, as long as everyone eating agrees. The cook book that I bought at Scarborough Fair says nothing about Mother's recipes, but it does say that the sauce is for the gander as well as the goose. Hehe.....you forgot to say, "Simon Says." |
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aaahhhahahahahaha!!!
see? this one i get! (i may link this to my 'teachings of mingle' thread.) |
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Maybe, when my fever breaks, I'll know what the hell this is about.
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I don't have a fever and I still can't figure it out....oh wait, is this about the sauce they fed you before they put you in the rubber-walled room???
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Maybe, when my fever breaks, I'll know what the hell this is about. Sorry Pancho. I guess I just never metaphor I didn't like. |
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Sage is important, on many levels... though, last year I forgot to add it to the aromatics, and though the bird was tasty, it wasn't quite "right". This year, I didn't forget and there was a humble balance and culinary harmony in the robust flavors to be savored.
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very good someone got it
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Had a young bird last year.
Just smacked on some salty butter. Now that's a metaphor. 
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very good someone got it I cheer when anyone gets it, especially me. |
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Had a young bird last year. Just smacked on some salty butter. Now that's a metaphor. No...I will not elaborate.
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Had a young bird last year. Just smacked on some salty butter. Now that's a metaphor.
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as long as it wasn't a 'last tango in paris' butter kind of thing...
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as long as it wasn't a 'last tango in paris' butter kind of thing... That was margerine. A budget thing. |
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