5 Mother Sauces

The Marvelous Sauce painted by Jehan Vibert in 1890 is a part of the Albright-Knox Art Gallery 's permanent collection. Located in Buffalo, New York, the Albright-Knox Art Gallery is best known for its collection of modern art rather than its number of older masterpieces. Therefore this late Nineteenth-century painting kept hung on the gallery 's wall is worth taking a closer look at. It is a delightful work of art to admire, but also holds a deeper meaning.

The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with water. Let boil over medium-high heat. Drain the cod and soak in cool water. Shred the boiled cod. Drain and set aside. In a skillet, heat the oil and sauté the remaining ingredients. Add the cod and sauté lightly for 2-3 mins (Recipes, 2014).”

We prepare the red sauce by putting the peppers in a blender with the remaining three garlic cloves and slowly add two and a half cups of cooled broth from the stockpot as the sauce purees. For this point, I strain the chile sauce through a sieve. I discard any parts of the chile peppers that the blender could not puree. Taking the sauce, I add it to the stockpot. Continuing to cook the pozole at a simmer for about two to three hours until the pork is tender, and the flavors of the seasoning and sauce have penetrated the hominy and pork. I take a large spoon and skim off any excess fat. Listo! (ready) Now we have a delicious brothy soup to joy. Everyone adds garnish to their likening and digs in. Pozole a dish usually made for the holidays or special occasions, which makes it even more special for me. It is even better the next day when it has, had even more, time for all the ingredients to marry together. I am so happy that my sister in law taught me her recipe for this soup so that I now make it on my

4. Bring to a rolling boil. Add other lagniappe ingredients that require less cooking time such as celery, mushrooms, corn on the cob, sausage, etc.

“Molasses, from the Latin word melaceres, meaning honey-like, is a thick dark syrup that is a byproduct of sugar refining. This results when sugar is crystallized out of sugar cane or sugar beet juice.” (Molasses) Before doing thorough research, I never knew the history of syrup, in fact, I had never actually thought about syrup quite often either, considering that I am not an extremely tremendous fan of syrup. However, I believe that I am further educated on the subject after my recent research

It begins with rice. It is cooked to perfection, then stirred into boiling milk and cinnamon. We allow it to simmer, stirring until it reaches the desired consistency.

Firstly, roux’s, which originated from the Acadians, are commonly used in many dishes. At its very core, roux’s consist of flour and some type of oil or fat. Roux’s are divided into three subcategories: light, medium, and dark (L. Hartman, personal communication, September 1, 2014). Lighter roux’s are typically used in sauces with darker meats to give a “toasted, nutty flavor” while dark roux’s are commonly used with white meats (Prudhommes, pg 27). Generally, after the roux has reached the desire color and taste, vegetables are added to it. Cajun cuisine has three main vegetables that are added to almost every dish: onion, celery, and bell peppers. These three staple vegetables are often called the ‘Holy Trinity.’ However, the function of the trinity is not to serve as the primary vegetables of the dish, rather they are seasoning vegetables. The seasoning vegetables break down during the processes of cooking and season the other ingredients (Wuerthner, n.d. p. 1). Besides the trinity vegetables, okra is another common vegetable that is used. Okra is from African descent, which shows the influences of the other cultures as well (Dry, n.d. para. 2). Additionally, garlic and different types of peppers are frequently added to Cajun dishes. A common misconception surrounding Cajun cuisine is that it is spicy because of the type of seasoning and spices used.

Roux is a thickening sauce used in many French dishes. It consists of wheat flour and fat, often used as a cooking medium. The word Roux in French translates to “reddish.” This name originated because the wheat

A.1. Steak Sauce is a brand of Kraft Foods with little competition in the steak sauce market. The product currently has the majority dollar and volume market shares in the steak sauce market. However, unit and volume sales have remained flat. In February of 2003, A.1. becomes aware of new competition entering the steak sauce market. Lawry’s, which is owned by Unilever, has announced an April 1 launch of its own steak sauce. Lawry’s has approached Publix and requesting the Memorial Day ad with a two-for-$5 price. Publix is requesting that A.1. match Lawry’s pricing or A.1. will lose its place in the ad.

A.1. Steak Sauce was founded in England in 1830 by King George's Chef, Henderson William Brand and introduced to North America in the early 1900s. The Sauce became a premier brand of Kraft Foods Inc. who acquired it from Nabisco in 2002. (Kerin & Peterson, 2011, 630). A.1. Steak Sauce had done well in sales, and was able to secure excellent margins for Kraft Foods Inc. with a market share of approximately 50% and a brand awareness that was second to none (Kerin

| Issue Lawry is attempting to release a new steak sauce that should penetrate the market by early April. Obviously a new player in the market is not a major concern to A1/Kraft, having over 50 percent of the market share. The best case scenario for Lawry is that they will only gain ten percent of the market share. The direct threat for A1 lies with Lawry’s marketing tactics. Lawry is attempting to launch a Memorial Day advertisement with Publix, offering a two-for $5 promotion. The issue is that retailers generally support only one brand in a particular category in a given week. In recent years A1 has

David Michael Kaplan Another postcard from you today, Mother, and I see by the blurred postmark that you're in Manning, North Dakota now and that you've dated the card 1961. In your last card you were in Nebraska, and it was 1962; you've lost some time, I see. I was a little girl, nine years old, in 1961. You'd left my father and me only two years before. Four months after leaving, you sent me—always me, never him—your first postcard, of a turnpike in the Midwest, postmarked Enid, Oklahoma. You called me "My little angel" and said that the sunflowers by the side of the road were tall and very pretty. You signed it, as you always have, "Your only mother." My father thought, of course, that you were in Enid, and he

To introduce this product to Mexico, the intention will be to craft meals that are traditional Mexican cuisine and reasonably low in cost. It will be important to use ingredients from local farmers to develop relationships within the country and to provide the service and product at the best price to build a customer base. This product seemed logical for the Mexican market when observing family eating tendencies in the culture. As a collectivist culture, Mexican families are likely to have meals together and cook at home. This product caters to this aspect and allows families to enjoy each other while making the task of cooking and planning simpler. (The Hofstede Centre, n.d.)

The new menu in France offers many choices not familiar in the US such as the P'tit Plaisir (mini snack foods), Little Mozza (tomato and mozzarella salad), Croques Monsieurs (grilled ham and cheese), and Jambon Beurre (ham and butter on a crusty baguette). In addition, stand-alone McCafes carry traditional France sweets such as macaroons, fruit tarts, and flan, and serve beverages ceramic mugs.

This fish sauce is also commonly used a dipping sauce as ketchup is in America. The dipping fish sauce would be diluted with other ingredients like: boiled water, sugar, a little vinegar, lime, and some peppers. Another way nouc mam can be used it to balance out some of their delicious cuisine; some say that nouc mam is their secret recipe.