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Old Mar 27, 2011 | 10:43 pm
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YVR Cockroach
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Originally Posted by nerd
Actual BBQ flavors (brown sugar/ketchup/vinegar/mustard/worcestershire sauce)? Does that go with Italian food? It seems like an odd mix.
None of that. The carbonization of the tomato skin and (very partial) caramelisation of the tomato's sugars give a wonderful flavour.

Similarly, if you make baba ghanouj (eggplant/aubergine dip), always char the skin of the aubergine first and then use the flesh. You get a wonderful smoked flavour.
Last edited by YVR Cockroach; Mar 27, 2011 at 10:50 pm
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