Quote:
Originally Posted by PNW_D
Wonder why no one has mentioned Speckled Roman as a good starting point - a very yummy paste and cooks down to a rich sauce (if memory serves)
and in reading an unrelated recent post Aunt Gertie's gold was mentioned - brought back memories - fabulous taste but very low production in my experience - this could be a wonderful combination - no?
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Because Speckled Roman is too good to be a paste.
Worth