|Amount of texts to »sauce«||42, and there are 36 texts (85.71%) with a rating above the adjusted level (-3)|
|Average lenght of texts||201 Characters|
|Average Rating||0.810 points, 7 Not rated texts|
|First text||on Apr 3rd 2000, 19:00:52 wrote
rudy about sauce
|Latest text||on Aug 26th 2004, 04:00:07 wrote
Bart Starr about sauce
|Some texts that have not been rated at all
on Sep 9th 2000, 07:27:02 wrote
on Apr 25th 2001, 02:44:03 wrote
on Feb 23rd 2001, 14:50:31 wrote
Random associativity, rated above-average positively
Texts to »Sauce«
sauceRating: 12 point(s) | Read and rate text individually
Honey-mustard sauce can go with many different food items, but there are many different types of the sauce itself. I prefer the kind which is more honey at first- then the zing of mustard kicks in. Now that is truly living.
sauceRating: 5 point(s) | Read and rate text individually
Frank met Vidalia on the Lost Highway. He
spied her, short and squat, by the side of
the road, at just about the point where he'd
met a guy who called himself Robert Coover years before.
Frank hadn't been sure about that Robert Coover.
In any case, he plucked Vidalia from her roadside indignity and tucked her into the inside pocket of his extra special creamsicle coat, thinking
she would make a good snack.
»Eat me!« cried Vidalia.
»Quiet, you saucy lass!« shrieked Frank, somewhat
archaically, as he picked up the pace down the Lost Highway.
sauceRating: 4 point(s) | Read and rate text individually
The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper
Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistancy of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.
Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6.
sauceRating: 2 point(s) | Read and rate text individually
»Hot Sauce« was a browser plugin by apple that allowed you to fly through a website's structure in 3D. It was a serious pain to use and the development was soon cancelled. 3D is just not good for navigation.
But the question why this thing was called »hot sauce« remains. Maybe because sauce is likely to leave stains on your clothes and the myth 3D navigation is like a stain you cannot wash out.
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