Quote:
Originally Posted by johndamelio
Being Italian I`ve had great tomato sauces all my life , but the "red sauce" at "red sauce" is inedible. I`ve never tasted a sauce so spicy. It`s like the chef dropped the pepper shaker in it.
You would think that a place that has it for a name would make a decent one.
If you go try the other things on the menu but stay away from the "red sauce".
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I agree. I worked many years at a gourmet Italian restaurant in NY. There were only a few dishes that had the crushed red pepper in them. I've noticed the food getting hotter after moving south. The chefs put cayenne pepper in almost everything!! Broiled fish, steak, crab cakes,pasta sauce etc. We used to like Outback up north but down here they put so much hot pepper on the steak it makes me wounder what they are trying to hide! I don't have a problem with people who like their food hot ( I had a sister in law who carried a bottle of hot sauce in her purse and put it on virtually everything! ) but I think it should be an option added at the table. Don't get me wrong I love flavorful spicy food but hot isn't a flavor it is a sensation. Maybe because of all the Mexican and south Americans cooking in the restaurants here? I don't know, it's just different here in the south, ..and hotter!!
