Comments on: Sausage, Peppers and Onions http://omnom.foobeh.com/2009/04/sausage-peppers-and-onions/ let's get fat and sassy Fri, 10 Sep 2010 05:44:19 -0700 http://wordpress.org/?v=2.8.6 hourly 1 By: George http://omnom.foobeh.com/2009/04/sausage-peppers-and-onions/comment-page-1/#comment-173 George Wed, 15 Apr 2009 04:29:36 +0000 http://omnom.foobeh.com/?p=609#comment-173 We had the marsala chicken you posted the other day and it was awesome. I now approve of putting marsala in any sauce. :q It is sherry's darker, more passionate and mysterious cousin. :0 We had the marsala chicken you posted the other day and it was awesome. I now approve of putting marsala in any sauce. :q It is sherry’s darker, more passionate and mysterious cousin. :0

]]> By: Gloria http://omnom.foobeh.com/2009/04/sausage-peppers-and-onions/comment-page-1/#comment-172 Gloria Wed, 15 Apr 2009 02:22:53 +0000 http://omnom.foobeh.com/?p=609#comment-172 Yay, so the sauce turned out well? :D Yeah you do have a good point re: italian sausage-- I wasn't trying as much to discourage pork-based sausages as much as I was trying to emphasize a light-ish taste over a heavily spiced/greasy one. :> Yay, so the sauce turned out well? :D

Yeah you do have a good point re: italian sausage– I wasn’t trying as much to discourage pork-based sausages as much as I was trying to emphasize a light-ish taste over a heavily spiced/greasy one. :>

]]> By: Sophie http://omnom.foobeh.com/2009/04/sausage-peppers-and-onions/comment-page-1/#comment-170 Sophie Wed, 15 Apr 2009 00:32:53 +0000 http://omnom.foobeh.com/?p=609#comment-170 I just came to the blog looking for another recipe and ended up basing my improvisatory shallot / basil / diced canned tomatoes / slightly stale red wine (^^) sauce-thing on this. Om nom nom. Also I have to agree with the growing girlcrush on Giada de Laurentiis - what I really like is that a lot of her recipes have a similar method or base of stock ingredients which is great for adapting to what you have on hand. In defense of sweet Italian sausage (as Italian sausage variants are basically the only thing I can get around here...) I find its light, sweet taste also goes really well with peppers / otherwise intense things. I just came to the blog looking for another recipe and ended up basing my improvisatory shallot / basil / diced canned tomatoes / slightly stale red wine (^^) sauce-thing on this. Om nom nom.

Also I have to agree with the growing girlcrush on Giada de Laurentiis – what I really like is that a lot of her recipes have a similar method or base of stock ingredients which is great for adapting to what you have on hand.

In defense of sweet Italian sausage (as Italian sausage variants are basically the only thing I can get around here…) I find its light, sweet taste also goes really well with peppers / otherwise intense things.

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