im not italian, i didnt learn my sauce recipe from one, and i dont give a fuck

but what i like to do is caramelize the fuck out of some onions to start my sauce. and i mean i go to town on those shits like i'm making french onion soup.

that's where i get the sweetness from, rather than carrots or sugar.

12/2/2012 11:48:39 AM

thats pretty much what i did with the onions and garlic

12/2/2012 11:52:29 AM

1/2 cup balsamic, eh?

haven't tried it, but damn that sounds like a fair amount of vinegar

12/2/2012 4:05:57 PM

that was for a big batch, i scaled it down quite a bit

12/2/2012 4:10:41 PM

Quote :

"1/16 cup salt 1/16 cup pepper "

what in the fuck

12/2/2012 4:12:43 PM

Quote :

"I never knew Biofreak was so domesticated. metrosexual."

haha you gotta know how to cook to impress the ladies. can't eat tunafish sammiches for every meal

12/2/2012 4:18:51 PM

^that's for like 2 gallons of sauce...not that outrageous

12/2/2012 4:19:51 PM

ah, yes. scale.

12/2/2012 4:22:09 PM

wouldn't it be easier to say 2.5 tablespoons or whatever it would be? I don't know if I've ever seen a 1/16th measuring cup

12/2/2012 4:44:01 PM