Why?

Why write a food website/blog? 

Well, I used to write a football blog for the team I support when I graduated from university and was looking for a job. It was relatively successful and getting about 5000 hits a day but as I got busier with real life things I found the level of abuse people gave if you had a slightly different opinion to you was totally irrational and gradually lost enthusiasm for it as the blogosphere got more and more saturated I just let it slip away. Since then I have had a few articles published on sites and fanzines but miss writing. My wonderful fiancée Alyson started writing a blog a few months ago and I am sort of jumping on the bandwagon, it means I can justify spending more money on photography equipment and tech – and of course it is something we can do together when we get married and live together.

Cooking is something I enjoy and while I wouldn’t say I was the world’s best chef – I wouldn’t say I was a chef actually – I seem to be able to produce things that people quite like but I make a solid promise that I will try to avoid anything too pretentious. I am certainly not the sort of person who goes around describing myself as a “foodie” I hate that term. I just want to share good recipes and help make people make good food. I live in a beautiful part of the world but we lack the endless farmer’s markets and delicatessens that you find in bigger towns and cities so don’t worry, you won’t be having to scour the back streets of tuscany for bizarre cheeses or to Mexico for some obscenely rare chilli pepper. Almost everything will be available from supermarkets or relatively basic Delicatessens

Why Sauce?

Sauces are great. Take some chicken, spring onions and peppers. On their own, they are ok, but it is the sauce that defines them. The same basic ingredients can be transformed from Chinese, to Chilean or anywhere between. They give your food an identity.

Sauces are the key to a great meal, they can raise a cheap cut of meat to be excellent or complement the finest Aberdeen Angus fillet steak. Hell, I know you shouldn’t talk about McDonalds on a food site but I admit it, I have a guilty pleasure, ‘The Big Tasty’, I know it is a burger made of the standard of beef that can barely be considered meat, but I love the sauce – I am also quite partial to Big Mac sauce too. But it just shows what a sauce can do!

The great thing about sauces is that nothing is particularly complex, any cook can produce almost all sauces with a bit of knowhow and the right direction, without requiring elaborate equipment like blast chillers etc.  also things are so easy to customise, it isn’t like a cake that will collapse if you make the tiniest adjustment. It is the intention of The Source of Sauce to help create idiot proof, well balanced recipes that can enhance just about every meal.

The other great thing is that the majority of sauces can just be knocked together with things that will last for a while – vinegars, oils, herbs and spices can sit on the shelf dormant for months ready to jump into your food and transform them.

It is surprising how much people will pay for pots of sauce, pumped with all sorts of flavour enhancers and yet they never taste as good as something you can knock together in a few minutes with the added satisfaction that it is home made and you know what is in it!

I will try to create a system of recipes that will work for everyone whether you operate in millilitres, fluid ounces, cups or gallons to make things easy. All things being equal, we can keep the scales in the cupboard as long as possible and keep washing up to a minimum and that really is a victory.

We won’t just focus on sauce, but also:

Dips,

Condiments,

Salsas,

Relishes,

Dressings,

Marinades,

Pastes,

Jus,

Emulsifications,

Stocks,

And maybe even Soups and things, lets see how things go!

I hope you enjoy reading but more importantly, I would love it if you could comment with suggestions. I would also love to build up a bit of a social media community. If you have any recipe requests let me know too!

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