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From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.cooks
Subject: Re: Spagetti sauce
Message-ID: <1569@utah-gr.UUCP>
Date: Fri, 23-Aug-85 17:26:50 EDT
Article-I.D.: utah-gr.1569
Posted: Fri Aug 23 17:26:50 1985
Date-Received: Wed, 28-Aug-85 08:42:37 EDT
References: <1305@pyuxa.UUCP> <875@turtlevax.UUCP>
Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas)
Organization: Univ of Utah CS Dept
Lines: 10
Summary: 


Another trick to make spaghetti sauce less tart:  Add some baking SODA.
It does add sodium (so cut down the salt).  It also fizzes wonderfully.
This works by neutralizing the acid, not just covering it up (as sugar
does).
-- 
=Spencer   ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
	"To feel at home, stay at home.  A foreign country is not designed
	 to make [one] comfortable.  It's designed to make its own people
	 comfortable."  Clifton Fadiman