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re: Going to Pinetta's for the first time tonight - UPDATED The verdict
Posted on 4/26/12 at 10:18 am to skygod123
Posted on 4/26/12 at 10:18 am to skygod123
quote:
wondering what you ordered, your initial impression of the decor, cleanliness, service, etc.
do follow up with your experience.
It was a long long time ago and I think they're under different ownership now, which is why I asked if the place was cleaned up...When I went, my one and only time it was dingy looking and service was slow. I don't recall exactly what I ordered, something with chicken, maybe chicken parm...I remember the food being decent, but nothing special.
1
Posted on 4/26/12 at 10:33 am to SouthOfSouth
quote:
Everytime I go I get their Veal Parmesan. It is amazing.
This and Chicken Parm FTW
Posted on 4/26/12 at 10:38 am to jimithing11
Also, best sauce in BR, by far. 
That's the way sauce should be done. Not the bullshite, Ragu tasting shite you can get at most places. Sweet-tasting sauce is not Italian. Adding sugar is a cardinal sin to me.
That's the way sauce should be done. Not the bullshite, Ragu tasting shite you can get at most places. Sweet-tasting sauce is not Italian. Adding sugar is a cardinal sin to me.
Posted on 4/26/12 at 10:46 am to jimithing11
quote:Certain regions of Italy disagree with you.
Sweet-tasting sauce is not Italian
Posted on 4/26/12 at 10:50 am to LSUAfro
quote:
LSUAfro
says the guy with Italian heritage ................
Posted on 4/26/12 at 11:00 am to Skillet
i meant the OP, but i guess i can see your confusion since i responded to your post.
Posted on 4/26/12 at 1:11 pm to jimithing11
quote:
Sweet-tasting sauce is not Italian.
While I'm not a fan many Italians make it this way.
quote:
Adding sugar is a cardinal sin to me.
This is not added for sweetness but to cut the acid in the tomatos and if you cook with tomatos enough you know this.
Posted on 4/26/12 at 1:14 pm to jimithing11
quote:Yeah. I actually do. Glad you crack yourself up there smart guy. The more you post the dumber you come across. The rant is calling you back. Those are your people.
says the guy with Italian heritage
Posted on 4/26/12 at 2:15 pm to LSUAfro
quote:
Certain regions of Italy disagree with you.
Hell, it's not even necessarily regional, in my experience.
My Sicilian grandmother did not make a sweet red gravy, but there are lots of them in New Orleans who do.
People who think they can declare hard and fast rules of what constitutes "Italian" more often than not, don't know what they're talking about. This is also tends to be true about those who claim to be able to profess authenticity in all types of cuisines.
Posted on 4/26/12 at 2:25 pm to Y.A. Tittle
quote:Yeah, I agree, but I said that because many times communities/regions will cook similarly. I've honestly found no rhyme or reason why certain groups of Italians do their red gravy recipes the way they do. I'll have a Sicilian prepare a bold and spicy sauce for me one night declaring this is the way it is, and the next night I'll get a sugar coma from another Sicilian.
Hell, it's not even necessarily regional, in my experience.
What I do know for sure is that I just use sugar to cut the acidity and for no other traditional or classic reason.
Posted on 4/26/12 at 4:16 pm to LSUAfro
Chianti and molasses in the sauce FTW
Posted on 4/26/12 at 4:58 pm to madamsquirrel
Didn't The Advocate do a review on this place last year? If I'm not mistaken, the author of the article complained about all of the dust in that place.
Posted on 4/26/12 at 5:26 pm to LSUAfro
Posted on 4/26/12 at 5:30 pm to Martini
And there are other ways to cut Acid.. Obviously you are buying the wrong tomatoes
Posted on 4/26/12 at 5:30 pm to Martini
Double post
This post was edited on 4/26/12 at 5:31 pm
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