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Thread: Sauce! Reply to Thread
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Topic Review (Newest First)
10-17-2009 08:38 AM
duneripperxx
Quote:
Originally Posted by Poncherello View Post
Come on guy, simmer some Ragu on the stove for a few hours, add some spices and vegetables and no one will notice the difference.
Seriously,...... just about it.

I'm not gonna spend 60 bucks in energy for noodles and homemade smashed boiled tomatoes.

If I want fancy it's gonna hafta be something difficult to cook.
10-16-2009 05:18 PM
Matt383
Quote:
Originally Posted by Poncherello View Post
Come on guy, simmer some Ragu on the stove for a few hours, add some spices and vegetables and no one will notice the difference.
Ponch,

As a kid I grew up near the original Ragu factory in New York.

Smelled good driving by....

Every Italian in town always laughed that even though it was made in the neighborhood they would never allow it in their house.

10-16-2009 05:12 PM
TryNkeepUp
Quote:
Originally Posted by XQIZT View Post
Come on down....I'm still wearing shorts and driving around with the top off....hell....i just mowed the lawn...so the weather is top notch...
Dammit, I was just in Orlando in August (yeah I know, what the HELL was I thinking )

My mom lives in Palm Coast......next time I get down there, I'll bring the bread
10-16-2009 05:12 PM
Poncherello
Quote:
Originally Posted by Matt383 View Post

My recipies? Youse can't have 'em
Come on guy, simmer some Ragu on the stove for a few hours, add some spices and vegetables and no one will notice the difference.
10-16-2009 05:08 PM
Matt383
Quote:
Originally Posted by Poncherello View Post
You mean gravy? No self respecting Italian calls it sauce.




I have a great recipe for arrabiatta that came from my wife's uncle (a priest that lived in the Vatican for 25 years)

For those that don't know Italian.. Arrabiatta means "Rabid Woman".

During the summer I grow my own tomatoes, oregano, and basil.

My recipies? Youse can't have 'em
10-16-2009 03:02 PM
XQIZT
Quote:
Originally Posted by TryNkeepUp View Post
Great......now I'm hungry. You and your damn sauce thread

Get a list together, I'll send you some "only in New York" ingredients and Kyle can supply the wine......next time we cook, we can dunk the semolina, drink some red wine and play the Tarantula all drunk
Come on down....I'm still wearing shorts and driving around with the top off....hell....i just mowed the lawn...so the weather is top notch...
10-16-2009 02:57 PM
Tsavo85
Quote:
Originally Posted by duneripperxx View Post
wow...

sounds interesting....

do you have a thread for this?
Not yet. I photo document the process and update it as I go. Might get a start as early as Sunday. I dunno.
10-16-2009 02:44 PM
duneripperxx
Quote:
Originally Posted by Tsavo85 View Post
I really should get a few shipping containers. So many people like my stuff.

I'll be starting a pinot grigio next week. I want it ready by X-mas. It takes 2 months to do right.
wow...

sounds interesting....

do you have a thread for this?
10-16-2009 02:43 PM
duneripperxx
Quote:
Originally Posted by XQIZT View Post
Nothing is better than a house that smells like fresh home made pasta sauce. Grandma would be proud.

So, I know my Italian family actually argues about how sauce is made...How do you do yours?

Anda firs a wonna youz guys whoz sayez "open a cana Ragu" I slapa youz face...capeesh?

I was making my own for a while from my own tomatoes and peppers grown in my garden, but it just took an innnnnnnncredible amount of heat resources to make, and was just just too expensive and messy in the end.

It was tons of fun though.
I can't imagine how unprofitable it is for peep who buy all the ingredients.

I am overdue for making more fresh bread though...
10-16-2009 02:02 PM
Vette_Newb
Quote:
Originally Posted by Tsavo85 View Post
I really should get a few shipping containers. So many people like my stuff.
Ship it to me, I will sell it as imported.



10-16-2009 01:08 PM
TryNkeepUp
Quote:
Originally Posted by Tsavo85 View Post
All good. Sold over $110k of product in 7 weekends, too!
Sweet, that more than covered the premium!!!
10-16-2009 01:07 PM
TryNkeepUp
Quote:
Originally Posted by XQIZT View Post
OH man...that and some real dried sausage...and and and...

When my grandparents would visit from New York, they'd come down with a box of "rations"...my mom would freeze it and it would literally be rationed out...because it had to last until next time she visited.

Actually...something that I can't seem to find here is green olives on the branch...not brined, not jarred, not pitted...just green olives...I have my own brine that is AWESOME...but I can't find the olives
Great......now I'm hungry. You and your damn sauce thread

Get a list together, I'll send you some "only in New York" ingredients and Kyle can supply the wine......next time we cook, we can dunk the semolina, drink some red wine and play the Tarantula all drunk
10-16-2009 01:04 PM
Tsavo85
Quote:
Originally Posted by TryNkeepUp View Post
How did you ever make out with that insurance you were looking for?
All good. Sold over $110k of product in 7 weekends, too!
10-16-2009 01:00 PM
XQIZT
Quote:
Originally Posted by TryNkeepUp View Post
Oh we gotta ship you a couple loaves of semolina - can't make a pot of sauce without it!
OH man...that and some real dried sausage...and and and...

When my grandparents would visit from New York, they'd come down with a box of "rations"...my mom would freeze it and it would literally be rationed out...because it had to last until next time she visited.

Actually...something that I can't seem to find here is green olives on the branch...not brined, not jarred, not pitted...just green olives...I have my own brine that is AWESOME...but I can't find the olives
10-16-2009 12:59 PM
E_Tar
Quote:
Originally Posted by XQIZT
Anda firs a wonna youz guys whoz sayez "open a cana Ragu" I slapa youz face...capeesh?
Ragu, hell no! Does Bertolli count ?

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