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Re: I'm so spoiled

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01 / Original postRe: I'm so spoiledSheldon · 5 May 2005 02 / This pagePosts 1–7Page 1 of 1 · chronological order 03 / Latest replyPost #7-L. · 6 May 2005

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General fitness, health and nutrition
Published
5 May 2005
Last activity
6 May 2005
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Sheldon
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  1. Original post
    Sheldon
    Archived post
    #1
    Nancy Young said:

    Ron makes pasta sauce say, every other weekend or so. It's not
    that I can't do it, but it's his relaxation. I just leave it to him.


    He

    Quoted message said:

    pours a glass of Valpolicella, turns on the jazz, whatever, and
    chops away. I am most welcome to hang out and chit chat, but
    hands off the food. I've come to accept that fact of life.

    At any rate, I have hinted and come out and stated, I want you
    to throw in a pork chop. He did it a couple of times, I was so
    happy. Really, it takes so little.

    Couple of weeks back, he surprised me with a few country
    style ribs to put into the sauce, I cried for happy. Skipped
    around the place like Snoopy. Could not wait!!

    Went back downstairs a bit later, he was searing off the
    chops. I stopped in horror, I swear I almost cried. NOOOO
    you don't cook the pork!! I went into a pout.

    (laugh) They were horrible. What was he thinking, he knew
    better. So, this weekend, he did it all over again, he said, I
    just put the country style ribs in raw, okay? YAY!!! Thank
    you. Spoiled brat that I am, but damn are those melted ribs
    damned good in the sauce or what???

    nancy

    We'd never make a couple... for stews, soups, sauces... very first
    thing I do is brown whatever meat, not cook it through but brown it
    over fairly high heat and then remove it while I saute whatever
    veggies... and then add the browned meat back and continue adding stuff
    for the sauce and let it stew slowly till the meat is super tender. I
    think by your method you miss out on deriving full flavor.

    Sheldon

    Report
  2. Nancy Young
    Archived post
    #2

    "Sheldon" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    Nancy Young wrote:

    Quoted message said:
    Quoted message said:

    (laugh) They were horrible. What was he thinking, he knew
    better. So, this weekend, he did it all over again, he said, I
    just put the country style ribs in raw, okay? YAY!!! Thank
    you. Spoiled brat that I am, but damn are those melted ribs
    damned good in the sauce or what???

    Quoted message said:

    We'd never make a couple... for stews, soups, sauces... very first
    thing I do is brown whatever meat, not cook it through but brown it
    over fairly high heat and then remove it while I saute whatever
    veggies... and then add the browned meat back and continue adding stuff
    for the sauce and let it stew slowly till the meat is super tender. I
    think by your method you miss out on deriving full flavor.

    Uh uh, no. The texture of the pork SUCKED. It added nothing to
    the sauce whatsoever. SUCKED. I like the meatballs and sausage
    browned, not the pork. The raw pork breaks down and adds flavor
    and texture and flavor to the sauce. Keep your browned pork to
    yourself, I was taught by the best.

    nancy

    Report
  3. Sheldon
    Archived post
    #3
    Nancy Young said:

    "Sheldon" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    Nancy Young wrote:

    Quoted message said:
    Quoted message said:

    (laugh) They were horrible. What was he thinking, he knew
    better. So, this weekend, he did it all over again, he said, I
    just put the country style ribs in raw, okay? YAY!!! Thank
    you. Spoiled brat that I am, but damn are those melted ribs
    damned good in the sauce or what???

    Quoted message said:

    We'd never make a couple... for stews, soups, sauces... very first
    thing I do is brown whatever meat, not cook it through but brown it
    over fairly high heat and then remove it while I saute whatever
    veggies... and then add the browned meat back and continue adding


    stuff

    Quoted message said:
    Quoted message said:

    for the sauce and let it stew slowly till the meat is super tender.


    I

    Quoted message said:
    Quoted message said:

    think by your method you miss out on deriving full flavor.

    Uh uh, no. The texture of the pork SUCKED. It added nothing to
    the sauce whatsoever. SUCKED. I like the meatballs and sausage
    browned, not the pork. The raw pork breaks down and adds flavor
    and texture and flavor to the sauce. Keep your browned pork to
    yourself, I was taught by the best.

    nancy

    Nah, I'm not going to make any puns regarding Nancy's puny pink pork.
    😉

    Sheldon <Big Brown>

    Report
  4. Nancy Young
    Archived post
    #4

    "Dimitri" <[email hidden]> wrote

    Quoted message said:

    I 'm with you whether its neck bones or the bottom of the ribs (trimmed
    when making Saint Louis style) I have always browned the bones/ribs/meat
    first. The difference is substantial.

    No way, not the pork. The meatballs? The sausage? Yes.

    Not the pork. The texture is *ruined*

    You all will not change my mind. I sure changed ron's mind.
    When I'm right, I'm right. Am I wrong Dimitri or are you of
    Russian descent. You know I adore you.

    Sheldon, I don't think Jewish people are known for their
    prowess with pork, sorry.

    I'll stay with my ex inlaws for their fabulous Italian food.
    End of that subject.

    nancy

    Report
  5. Dimitri
    Archived post
    #5

    "Nancy Young" <[email hidden]> wrote in message
    news:[email hidden]...

    <SNIP>

    Quoted message said:

    You all will not change my mind. I sure changed ron's mind.
    When I'm right, I'm right. Am I wrong Dimitri or are you of
    Russian descent. You know I adore you.

    As I adore you and you are asking a very complex question about exposure to
    food:

    Follow if you can.

    Greek Blood

    Russian Decent

    Born in HOLLYWOOD

    Grandparents one set lived as White Russian one set as Greek. All spoke Russian,
    Greek, French and English at home.

    Lived in Mexico city and around different parts of Mexico for 4 + years -
    Stepfather first generation Mexican Born of Southern Italian parents ( Family
    ate Italian {Neapolitan style}) - The tradition was to burn the garlic in the
    olive oil and discard the burnt garlic before starting the sauce which most of
    the time used a leftover piece of roast for the meat. Also learned how to use
    the cop of pasta water served with the carbonara.

    Spent 8 summers in Bayville Longgisland (north shore (can't spell shawar
    correctly) palled around with the Campizi <sp> brothers learned about Lemon
    Ices, Pizza slices, Micky's, cherry stones, knuckles, poison ivy & a rock salt
    load in a 12 gage. I guess the farmed didn't want us to "borrow his corn or
    tomatoes" LOL

    Mrs. Campizi made a killer 7 hour sauce and listened to Alan Freed. Papa
    Campizi made a killer Dago red served to the kids with sliced peaches in a
    Welch's grape jelly jar.

    I was 14 before I ate my first Hostess cupcake (thought I had died and gone to
    heaven). I though all cakes had to have 4 to 6 layers.

    Married a little (young) lady from Pasadena Had my first Yankee pot roast at 20
    or 21.

    So maybe I know a little .... not Much but usually enough to get by.

    Dimitri

    Report
  6. Shaun aRe
    Archived post
    #6

    "Nancy Young" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    (smile) I'll be quiet now, but I'm right.

    nancy

    LOL! I am sure my wife would say you remind her of me, heheheheh...

    ',;~}~

    Shaun aRe - No, I'm not always right, it's just that whenever I'm wrong, I
    keep my mouth shut. ',;~}~

    Report
  7. -L.
    Archived post
    #7
    Nancy Young said:


    No way, not the pork. The meatballs? The sausage? Yes.

    Not the pork. The texture is *ruined*

    You all will not change my mind. I sure changed ron's mind.
    When I'm right, I'm right. Am I wrong Dimitri or are you of
    Russian descent. You know I adore you.

    Sheldon, I don't think Jewish people are known for their
    prowess with pork, sorry.

    I'll stay with my ex inlaws for their fabulous Italian food.
    End of that subject.

    nancy

    Now, now, nancy, you're being a food snob. 😉

    Really, it depends on taste, doesn't it? (Or for me, mood.) I have had
    it both ways and enjoyed it both ways. To each his own.

    -L.

    Report

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