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The Bar For non Automotive Related Chat |
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#121 | ||
FF.Com.Au Hardcore
Join Date: Jul 2012
Posts: 3,878
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#123 | ||
Critical Thinker
Join Date: Jan 2005
Location: Adelaide
Posts: 20,322
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#124 | ||
FF.Com.Au Hardcore
Join Date: Mar 2012
Posts: 4,922
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Someone else that says no to sauce, well done Rockwiz
I do not like tomato sauce. If the pie / pasty / s.roll is a good one, you wont need to smear it in sauce. If its already covered in it, whats it hiding!? I don't even like the tiny bit of sauce that's ended up on the paper bag due to the tongs not being cleaned before handling my food. |
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#126 | ||
Critical Thinker
Join Date: Jan 2005
Location: Adelaide
Posts: 20,322
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#127 | |||
The good, bad and fugly
![]() Join Date: Feb 2016
Posts: 1,797
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Quote:
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Time was on my side! |
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#128 | |||
FF.Com.Au Hardcore
Join Date: Jun 2011
Location: Pt Lincoln far side South Oz
Posts: 5,764
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Quote:
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Dont p i s s off older people. At our age the term Life in Prison is not a deterrent |
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#129 | |||
The good, bad and fugly
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Quote:
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Time was on my side! Last edited by X-AHH; 21-07-2020 at 07:54 PM. |
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#130 | ||
Rob
Join Date: Sep 2006
Location: Woodcroft S.A.
Posts: 21,504
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To each their own I say. Sauce, whatever flavour, is just a condiment.
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UA2 TREND 4WD BI TURBO |
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#131 | ||
Critical Thinker
Join Date: Jan 2005
Location: Adelaide
Posts: 20,322
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for some baked goods, if they are that good, its almost sacrilege to put sauce on them.
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#132 | |||
Former BTIKD
![]() Join Date: Mar 2005
Location: Sunny Downtown Wagga Wagga. NSW.
Posts: 53,197
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Quote:
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Dying at your job is natures way of saying that you're in the wrong line of work.
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#133 | ||
Guest
Posts: n/a
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I've offended more than one chef with a request for tomato sauce. Not because there's anything wrong with what they made but because I love tomato sauce. Sorry not sorry!
edit: and if anyone knows the recipe for grill'd tomato relish please let me know!!! Last edited by leesa; 21-07-2020 at 08:11 PM. |
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#134 | ||
The good, bad and fugly
![]() Join Date: Feb 2016
Posts: 1,797
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Each to their own.
I don't have a problem with what others do with their bakery products, as I said, each to their own! Enjoy it the way you want to. Having said that, some things benefit from a dollop of sauce (because they didn't have much flavour to begin with) and others lose the intended original flavour to a cheap mass produced condiment. Everyone here is entitled to eat whatever they want with sauce or not.
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Time was on my side! |
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#135 | ||
The good, bad and fugly
![]() Join Date: Feb 2016
Posts: 1,797
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I can relate to telling the truth about food to the people who made it without even trying to upset them, it just seems to happen because everyone is passionate about something that they have worked hard to make whether it's tasty or not.
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Time was on my side! |
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#136 | ||
DIY Tragic
Join Date: Apr 2018
Location: Sydney, more than not. I hate it.
Posts: 21,847
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Sauce junkie here, too. It’s got to be good sauce, not “red vinegar”. Just like you want good ingredients in a pie or sausage roll.
Rice and sauce, a bachelor/povo staple! Freshly toasted Turkish bread split and spread generously with unsalted butter and then a dash of tomato sauce; delicious. Some things, some times, you want the sauce - other times prefer to have it “naked”. |
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#137 | |||
The good, bad and fugly
![]() Join Date: Feb 2016
Posts: 1,797
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Quote:
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Time was on my side! |
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#139 | |||
Guest
Posts: n/a
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Quote:
https://www.beerenberg.com.au/65/Sho...e-Tomato-Sauce |
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#142 | ||
The good, bad and fugly
![]() Join Date: Feb 2016
Posts: 1,797
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There's absolutely not ever a substitute for home made cooking, especially pastry products. What you bake at home is your recipe and made with a great deal of care and emotional detail. Hard if not impossible to match that in the real world of mass production.
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Time was on my side! |
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#143 | ||
DIY Tragic
Join Date: Apr 2018
Location: Sydney, more than not. I hate it.
Posts: 21,847
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I've been famished ever since you started this thread.
A Lebanese shop down the road sells these cheesy pastries that aren't too bad. Great cold weather comfort food - especially when fresh out the oven. |
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#145 | ||
The good, bad and fugly
![]() Join Date: Feb 2016
Posts: 1,797
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Does it still exist?
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Time was on my side! |
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#146 | ||
FF.Com.Au Hardcore
Join Date: Mar 2012
Posts: 4,922
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#147 | |||
FF.Com.Au Hardcore
Join Date: Mar 2012
Posts: 4,922
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Quote:
Beerenberg do the best condiments Taka Tala sauce on lamb patties ![]() |
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#148 | |||
Cabover nut
Join Date: Aug 2015
Location: Onsite Eastcoast
Posts: 10,827
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Quote:
A damn waste of a beautifully crispy schnitzel smothered in processed cheese and that horrible sauce making it a soggy mess. Makes you wonder how fresh it is as to what they really lay on top of it. Another reason to order only steak without the toppings. Wherever I go and see schnitzel on offer I ask for a plain one, chips and salad with gravy on the side (NOT ON THE CHICKEN, PLEASE) most get it right. On a side note about tomatoes and sauces. I will buy good tomato relish. There is a great one from New Zealand called 'Barkers" found in most country IGA stores. Beautiful as a side dressing. No one has mentioned "Parker Pies" at Rutherglen, very (Bourke st Bakery Sydney) type strong flavours haven't had one in a while considering they're 15km up the road from here.
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heritagestonemason.com/Fordlouisvillerestoration In order that the labour of centuries past may not be in vain during the centuries to come...... D. Diderot 1752
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#149 | ||
Cabover nut
Join Date: Aug 2015
Location: Onsite Eastcoast
Posts: 10,827
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If you like Lebanese pastries you have got to get down to Ibrahims at Rockdale, un f in believably good.
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heritagestonemason.com/Fordlouisvillerestoration In order that the labour of centuries past may not be in vain during the centuries to come...... D. Diderot 1752
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#150 | ||
Former BTIKD
![]() Join Date: Mar 2005
Location: Sunny Downtown Wagga Wagga. NSW.
Posts: 53,197
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Following this theme......
As I haven't been to Adders for many years do Balfours still exist and do they still make Kitchener Buns?
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Dying at your job is natures way of saying that you're in the wrong line of work.
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