MISTER SAUCE

[iamaneviltaco]

This is my specialty. It doesn't have a name. It started out as a cardinale sauce, but it's kinda taken on a life of it's own over the years and couldn't be farther from the original if it tried. This is the culmination of about 4 years of work, perfecting it, weekly.

Comments

[pouncewhisper]

You make me giggle madly with Mister Sauce. I'm scared of heeem.

[iamaneviltaco]

Is sauce get in brain him do. Make think box wuzzy go sleep. OH CRAP I FORGOT THE WARNING. Edit time.

[pouncewhisper]

*CACKLE*

You know how to talk food you do.

[iamaneviltaco]

Oh, mister sauce would work rather well with rice. He pretends he's mexican. But, if you want to use him with rice, I do suggest adding a bit of veggies or using a long grain rice.

He thinks short grain rice is weak, and likes to bully it. Medium isn't bad, but you'll want to use him sparingly in it, mixing in just enough to make the rice creamy. divide the recipe by 1/3rd and use it for 4 servings of rice, in that case. I do suggest, though, only cutting the herbs and spices by half. The rice will cut the heat better than pasta can.

I suppose when you add the milk you could add in some instant rice and cook as usual, until the rice is done. I suppose that would make some sort risotto-esque monstrosity. You'll probably want to add a bit more milk though, as the rice will absorb it. Maybe an extra 1/4th cup, since you'll want the sauce to be thicker if it's a risotto style dish.