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Old 10-16-2009, 12:42 PM   #16
Tsavo85
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Originally Posted by TryNkeepUp View Post
I am available for wine sampling next time you make it
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.
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-Kyle

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Old 10-16-2009, 12:43 PM   #17
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Originally Posted by XQIZT View Post
Ugh....another thing you can't get down here....good Italian bread to make a "wedge" with.
Oh we gotta ship you a couple loaves of semolina - can't make a pot of sauce without it!
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Remember the last thing you say to people each day, because it could be the last thing you ever get to say to them
Old 10-16-2009, 12:47 PM   #18
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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.
How did you ever make out with that insurance you were looking for?
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Old 10-16-2009, 12:59 PM   #19
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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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Old 10-16-2009, 01:00 PM   #20
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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
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Old 10-16-2009, 01:04 PM   #21
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How did you ever make out with that insurance you were looking for?
All good. Sold over $110k of product in 7 weekends, too!
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-Kyle

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Old 10-16-2009, 01:07 PM   #22
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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
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Old 10-16-2009, 01:08 PM   #23
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All good. Sold over $110k of product in 7 weekends, too!
Sweet, that more than covered the premium!!!
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Remember the last thing you say to people each day, because it could be the last thing you ever get to say to them
Old 10-16-2009, 02:02 PM   #24
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I really should get a few shipping containers. So many people like my stuff.
Ship it to me, I will sell it as imported.



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Old 10-16-2009, 02:43 PM   #25
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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...
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Can anyone here figure out why my sorry ass was banned?
Old 10-16-2009, 02:44 PM   #26
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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?
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Can anyone here figure out why my sorry ass was banned?
Old 10-16-2009, 02:57 PM   #27
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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.
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Old 10-16-2009, 03:02 PM   #28
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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...
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Click here for more info about our cars and autocrossing and other Corvette stuff.
Old 10-16-2009, 05:08 PM   #29
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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
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I'm not saying let's go kill all the stupid people...I'm just saying let's remove all the warning labels and let the problem sort itself out.
Old 10-16-2009, 05:12 PM   #30
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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.
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Ain't THAT the mofo truth
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