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Discussion in 'Off Topic [BG]' started by MAJOR METAL, Mar 10, 2013.
Alfredo on everything.
For the poll I went Marinara.
Apples and oranges my friend. They are both awesome in their own way, and both are so very much better when they are home made, but I couldn't choose.
Ironically, carrots are the secret to a less acidic red sauce. I usually add 2 or 3 whole carrots to the base and discard them after the sauce is fully cooked.
Carrots are an integral part of a mirepoix. Two parts onion to one part each of celery and carrots. I use this as the aromatic base in many of my sauces, stews, and soups.
Definitely depends on the application. Also not exactly a fair comparison since a pesto can be made in less than 10 minutes and marinara or bolognese take at least an hour and a half.
Pomodoro might be a better comparison since they take about the same amount of effort.
Of course, if you're not making them yourself it really comes down to the restaurant you're at. If in doubt (or at a less than stellar joint) go pesto - it's harder to screw up.