Sauce Talk

After a lot of thought and quite a few taste tests of the last several variations of The Sauce, I've decided to alter my fundamental approach to sauce making in two ways.

I've become too preoccupied with sauce viscosity, and I think that's causing me to cook everything too long. The flavor is still good, but wrong. Overcooked is the only word I can think of to describe it. It's not fresh enough.

Also, there are still several flavors that I want to add, but I've run out of spice overhead. For the batch size that I'm making, I'll have to start working in eighths of a teaspoon to avoid over seasoning. That's a pain in the ass. Instead of measuring out each individual spice for each batch, I'm going to turn my mixture into a rub or adobo. Then I can add that mix by tablespoons to the the sauce. Brilliant! (Thanks, Sassy Molassy. Your recent order of Indian spice mixes from EthnicGrocer.com inspired this idea.)

Anyway, that's the new plan. Before I get started, I think I'll drive around town picking up sauce samples for a big taste comparison extravaganza. Anybody want to drop by this weekend and offer their opinions?