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Posted on 2/25/13 at 7:30 pm to Good Times
quote:
Good Times
quote:
That's how I took it
Posted on 2/25/13 at 7:31 pm to Gris Gris
quote:moistening it with a cup or more of wine will improve it, drastically.
I also have a very dry wit. Some people don't get it.
Posted on 2/25/13 at 7:34 pm to OTIS2
im moseying back to the outdoor board where there's just guns to worry about.. 
Posted on 2/25/13 at 7:37 pm to OTIS2
quote:
I was just offering solid advice.
That's your opinion, of course. Nowhere did I ask for your advice or anyone else's. I simply made a comment. Now, I know I should have expanded on that comment for certain people and added, "but not for this recipe which I like as is". There's is not like this one. It's like gumbo. There are different versions.
I want LE's grandmother's version and, LE, may I suggest that while you have your grandmother you consider watching her make it and taking notes. We see posts all the time here from folks who say they wish they had a grandparent's or parent's recipe for something to taste it once again. What would be even more fun to have is a video of her preparing it for future reference. That would be one priceless cherished piece of film. If someone gave me something like that as a gift, I'd go nuts. I film my Mom sometimes.
Posted on 2/25/13 at 7:48 pm to Gris Gris
Definitely seems more complex than I am used to making. I looked at the recipe, but couldn't match up the ingredient list with the first picture.
Looks like a great dish!
Looks like a great dish!
Posted on 2/25/13 at 7:50 pm to Gris Gris
My moms knows her method so I have some leeway there.
She may even have it written down. Ill see
She may even have it written down. Ill see
Posted on 2/25/13 at 7:51 pm to Gris Gris
Alright. You have my opinion...now I'll dole out a bit of advice.
The recipe is a bit bland, particularly for the American palate. The crushed red is a constant in most Bolognese sauces, as is wine, and both will help this recipe, even though it seems mixed up on it's roots...is it a Bolognese or a meatball dish?
It's cluttered...do a true Bolognese or do a meatball sauce that celebrates and showcases the meatballs.
Use the rind from a good Parm O in the sauce from the minute you begin building it. This recipe doesn't have enough of that influence. " go strong or go home"...this recipe is scampering to the house.
Anchovies are a must for a good sauce. Additional herbs will assist. The lack of bay leaf renders the recipe subpar.
There's my advice as to this recipe. And I'd add use a good tomato product like Cento, but your a good cook, GG! So you did that. The recipe...it needs help, though.
The recipe is a bit bland, particularly for the American palate. The crushed red is a constant in most Bolognese sauces, as is wine, and both will help this recipe, even though it seems mixed up on it's roots...is it a Bolognese or a meatball dish?
It's cluttered...do a true Bolognese or do a meatball sauce that celebrates and showcases the meatballs.
Use the rind from a good Parm O in the sauce from the minute you begin building it. This recipe doesn't have enough of that influence. " go strong or go home"...this recipe is scampering to the house.
Anchovies are a must for a good sauce. Additional herbs will assist. The lack of bay leaf renders the recipe subpar.
There's my advice as to this recipe. And I'd add use a good tomato product like Cento, but your a good cook, GG! So you did that. The recipe...it needs help, though.
Posted on 2/25/13 at 7:53 pm to OTIS2
Im tryin to enjoy a cocktail after a divine dinner...... Read and enjoy the board.....
And u folks turn posts into War & Peace. Frick.
Guess i will attempt to read when I turn into bed
And u folks turn posts into War & Peace. Frick.
Guess i will attempt to read when I turn into bed
Posted on 2/25/13 at 7:57 pm to OTIS2
Didn't read your post, Otis. Someone else will enjoy it, though, I'm sure.
Posted on 2/25/13 at 7:59 pm to Gris Gris
And use beef stock. Water is a missed flavor opportunity...until you add a little pasta water at the end. But you know that part.
Posted on 2/25/13 at 7:59 pm to Gris Gris
quote:
Didn't read your post, Otis. Someone else will enjoy it, though, I'm sure.
Daz whut im tawkin bout
Posted on 2/25/13 at 7:59 pm to Gris Gris
If a plate was set in front of me I would say thank you and enjoy the hell out of it.
I like the checkerboard backsplash as well.
I like the checkerboard backsplash as well.
Posted on 2/25/13 at 8:00 pm to Martini
The checkerboard makes me smile everytime i see it.
Posted on 2/25/13 at 8:06 pm to Martini
to you and boss. Posted on 2/25/13 at 8:08 pm to Gris Gris
what about me,,, don't i get a too?
too?Posted on 2/25/13 at 8:13 pm to bossflossjr
quote:I led you to water,...
quote: Didn't read your post, Otis. Someone else will enjoy it, though, I'm sure.
Posted on 2/25/13 at 8:13 pm to Ole Geauxt
quote:
what about me,,, don't i get a too?
Here ya geaux Geauxt
Now get off your knees and stop begging.
Posted on 2/25/13 at 8:17 pm to Good Times
quote:i ain't staying down here on purpose,,, help me get up, dammit..
Now get off your knees
Posted on 2/25/13 at 8:20 pm to Ole Geauxt
Here ya go, but I know you won't be able to get up without some help.
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