Quote:
Originally Posted by mikeod
Not uncommon. I grew up on the east coast and then lived most of my adult life on the west coast. There was a noticeable difference in the sauces between the coasts for me. I assume it was the influence of the southwest as the sauces I encountered on the west coast was far more heavily spiced, almost a Mexican red sauce. Because of this, most pizza didn't taste as I expected. I was used to a tomato sauce that had a tomato flavor, not a hot sauce flavor. Even chains like Pizza Hut altered their sauces for the region in which they are located.
On the other hand, friends from the west coast thought the east coast sauces were bland compared to what they were used to.
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You're no doubt correct.
We noticed the same exact thing out west.
Even the eggs were spicier than the northeast.
Locally, our Domino's Pizza chain lost a lot of business when they made their sauce TOO SPICEY for New Englanders tastebuds......they say they've corrected it, but we've never called back. Our Pizza Hut still has a good sauce.
To me, being of Italian descent, it SHOULD NOT BE SPICEY. We're talking a marinara sauce here. However, my dad did sprinkle red pepper flakes on various types of food......but no sense in adding it to the pot.
I like a lot of garlic, basil, oregano and sometimes even fennel..but not hot pepper in tomato sauce for pasta or whatever........such as veal parm or eggplant parm.......just a tasty sauce. Nor would I care for hot sauce or hot pepper in a meat sauce for pasta or lasagna.
Again, perhaps a southwestern acquired taste.