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Started By
Message
re: Ragù of Beef, Pork Sparerib, and Sausage (w/ Pics - in progress)
Posted on 10/26/20 at 4:37 pm to Sherman Klump
Posted on 10/26/20 at 4:37 pm to Sherman Klump
quote:
Does that parm rind add something?
I save all my Parmesan rinds for soups/stews. Adds a little umami punch to the dish. There's usually still cheese on it that disintegrates into the dish.
Its especially good in vegetable soup, since its sometimes hard to get a rich flavor on that dish.
3
Posted on 10/26/20 at 4:43 pm to LouisianaLady
I'm making tortellini soup tonight maybe I'll give the parm rind a shot in it. That's a good idea.
Posted on 10/26/20 at 5:02 pm to LouisianaLady
quote:
I save all my Parmesan rinds for soups/stews. Adds a little umami punch to the dish. There's usually still cheese on it that disintegrates into the dish.
As do I. It's just a little more depth to the dish. Outstanding looking dish and I'm sure it was delicious!
Posted on 10/26/20 at 5:04 pm to LouisianaLady
LL, gotta get an Atlas 150 and make that pasta fresh. It makes a world of difference.
Not a criticism. Your dish looks amazing.
Not a criticism. Your dish looks amazing.
Posted on 10/26/20 at 6:05 pm to LouisianaLady
Incredibly well done. 
Posted on 10/26/20 at 6:19 pm to LouisianaLady
LL, that looks fantastic! Very impressive
Posted on 10/26/20 at 7:43 pm to LouisianaLady
quote:whoever downvoted this should be banned from F&D board
I save all my Parmesan rinds for soups/stews. Adds a little umami punch to the dish. There's usually still cheese on it that disintegrates into the dish.
Its especially good in vegetable soup, since its sometimes hard to get a rich flavor on that dish.
Posted on 10/26/20 at 10:35 pm to madamsquirrel
Bookmarked this so I can come back and try it. Thanks for the walkthrough.
Posted on 10/27/20 at 9:13 am to LouisianaLady
Looks legit. I love a good ragu.
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