View Single Post
Unread 02-14-2013, 12:19 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Oh boy, what a broad question.

For competition/showing off...I want a sauce with a lot of shine, low build-up, clean almost faint flavor. On the sweet side.

For eating...I prefer a thinner sauce, not vinegar, but, thinner, so it soaks the meat, not coats it. I tend to use it as a dip, so thick and cold ends up yucky. I want it to be balances, with a complex flavor, sweet & sour really, the salt and pepper are on the meat.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote