Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 For those of us in Australia, I would like some clarification of some of the ingredients I came across while I was adding metric conversions and Aussie names of ingredients to the recipes. They are : Tomato sauce. Here in Australia tomato sauce is a condiment much like ketchup (we can get ketchup too). Looking at the recipes I am thinking it is more like a pasta sauce base type of thing. Am I correct ? Yellow onion. We have white, red and brown, but I am not aware of yellow. My hubbie works in the veggie industry and doesn't know of yellow either. Acorn squash. I googled some pictures and it looks like a little pumpkin type of thing. I can't tell from the pics what size they are. Any idea of a good sub for them ? Any explanations would be greatly appreciated. There will probably be some more questions when I think of them. TIA, Kim, in Australia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 > >> Yes. It's thicker than tomato juice and usually seasoned with > onion >> and basil, though that can vary. > > > OK. That's good 'cause that's what I just put in tonight's dinner > where the recipe called for tomato sauce. That sounds like our pasta > sauce, and our's vary too. > Aye. Here, pasta sauce varies quite a bit--there are hundreds of varieties and they come in tubs, jars, cans, and bottles. While there are different brands of tomato sauce, it's almost always just canned sauce made from long-cooked tomatoes and a few seasonings. It's very simple. ygg Quote Link to comment Share on other sites More sharing options...
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