Sunday, January 23, 2005
Yes, I am one of the pickiest eaters there are. I'll address that some other time but tomatoes seem to be on the top of my list of food issues. I don't like chunks of them in anything but blending it down into a sauce is the easiest way to fix that. I do believe it's a texture issue but you don't see me harping on high grit sandpaper. It could be the early impression of seeing my aunt put sugar on a sliced tomato and eat it. Who knows. On a similar line of thought, I also believe that everyone has their own one true tomato sauce. Sometime in their lives they are forced to make a decision over Ragu or Prago. It does happen (unless you are allergic to tomatoes for which you should discontinue reading) and it does sound silly but there are major differences. Prago does tend to be sweeter than Ragu. And I think that the only sweet thing about Italian food should be Italian ices... so I'm a Ragu man. Yes, there are more than two brands of sauce but none are more dissimilar. I figure that someone out there has probably even done a thesis on this.