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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? :laughing:
 

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Simple:

*beep**beep**beep* - *beep**beep**beep* - *beep**beep**beep**beep*

"Hello, Olive Garden?"

:huh:
 

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Olive Garden is overratted. :rolleyes:

I don't make my own sauce. I get it from my Italian Mother In Law. :D

Yummy stuff. :partyon:
:agree: Saying Olive Garden is good Italian food is like saying Long John Silvers is good seafood. :down:
 

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:rolling: Mom???
Hey hey, watch it with that "mom" stuff buster :laughing:

Lets just say its the perfect mix of freshly crushed tomato's, paste, water, olive oil, spices (nope, not tellin, lol) sausage (for flavor), meatballs and minimum 3 1/2 hours of simmer time (add a little sugar for pizza sauce :thumbsup: )
 

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You mean gravy? No self respecting Italian calls it sauce.
OMG....Pisan, you are RIGHT!! I stopped calling it that LONG ago because people look at you like you're nuts down here...

Try ordering a "pie"....or heaven forbid you pronounce some of the foods the right way on a menu...you'll never get what you asked for. :thud:
 

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Hey hey, watch it with that "mom" stuff buster :laughing:

Lets just say its the perfect mix of freshly crushed tomato's, paste, water, olive oil, spices (nope, not tellin, lol) sausage (for flavor), meatballs and minimum 3 1/2 hours of simmer time (add a little sugar for pizza sauce :thumbsup: )
Thats very similar to mine :thumbsup: ...now here's the kicker...My dad, sister and I HATED fresh GRAVY...but freeze and it and reheat it the next day....mmmmmmmmmmmm....thats some tasty stuff.
 

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Thats very similar to mine :thumbsup: ...now here's the kicker...My dad, sister and I HATED fresh GRAVY...but freeze and it and reheat it the next day....mmmmmmmmmmmm....thats some tasty stuff.
:agree:

Freezing it breaks the cell structures in the food, releasing the captured flavors. Works great with red gravies. Not as well with whites.

Also works great in winemaking. Freeze the base stock before primary fermentation.

:thumbsup:
 

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Thats very similar to mine :thumbsup: ...now here's the kicker...My dad, sister and I HATED fresh GRAVY...but freeze and it and reheat it the next day....mmmmmmmmmmmm....thats some tasty stuff.
I usually stand near the pot with a loaf of italian bread while its cooking - odd that I'm usually not hungry by the time is done :huh: :laughing: Love the way the house smells all day :thumbsup:
 

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:agree:

Freezing it breaks the cell structures in the food, releasing the captured flavors. Works great with red gravies. Not as well with whites.

Also works great in winemaking. Freeze the base stock before primary fermentation.

:thumbsup:
I am available for wine sampling next time you make it :D
 

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I usually stand near the pot with a loaf of italian bread while its cooking - odd that I'm usually not hungry by the time is done :huh: :laughing: Love the way the house smells all day :thumbsup:
Ugh....another thing you can't get down here....good Italian bread to make a "wedge" with. :bang
 

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I am available for wine sampling next time you make it :D
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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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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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. :laughing:

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 :huh:
 
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