Hey Claire! I've seen in threads other than this one, copies of emails to Riley's complete with links to here. They know what we're up to, no doubt about it. As for the Food Network, I think it'a a terrific idea! You go girl!

For New England Woody's fan: If you look a few posts back, you'll see where I theorize that they use tamarid and anchovy FLAVORINGS nowadays. The stuff coming out of labs these days can taste like anything you can imagine and is far cheaper. Same for sugar - syrup is cheaper.

And tonight's the night for my first sauce to be served at the Firehouse!