Re: rpbc's - sad face

Cindy Hamilton wrote:

On 2025-02-11, Jill McQuown <j_mcquown@comcast.net> wrote:

>
Okey doke.  I fail to see the need to make homemade tartar sauce for
[presumeably] frozen fish sticks but hey, knock yourself out!  I hope
you and your mom enjoy dinner. :)

>
Why keep a jar of tartar sauce when you already have the ingredients
in your fridge/pantry?

  because the flavors improve with blending and steeping.

  using dried minced onion, onion powder and garlc powder
all improve with time.

  plus to make a bigger batch all at once and then have it
on-hand for a month in the fridge saves some time not having
to make up a batch each time.

  if it were only me here i'd certainly not make as much
nor need to keep it around as much.  i don't particularly
like fish sticks as compared to sardines so i'd more
likely be eating sardines (and yellow mustard which keeps
in the fridge as long as i've ever owned a bottle - several
years)...

  but as often said, to each their own.


  songbird