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Author Topic: Will Be Attending...  (Read 5479 times)

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Offline PSLCOACHROB

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Re: Will Be Attending...
« Reply #60 on: November 21, 2017, 05:46:45 PM »
SWG,
I am a lover of homemade red sauces. But I also love other Italian sauces, especially on ravioli. Simple rosemary infused butter is so simple but so delicious. Porcini, prosciutto, and sage ceam sauce, olive oil, hot peppers and garlic, pestos.... the list goes on and on. Easy to do homemade and yes, almost all the canned sucks. A ragu is a special thing. Homemade lasagna, Italian American or more authentic is amazing when done right.

Offline PSLCOACHROB

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Re: Will Be Attending...
« Reply #61 on: November 21, 2017, 05:47:47 PM »
Vodka cream sauce is super easy as well. Don't pay for that stuff. Takes 20 minutes and is nothing but staples.

Offline PSLCOACHROB

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Re: Will Be Attending...
« Reply #62 on: November 21, 2017, 05:48:23 PM »
Oh yeah, serve that with grilled shrimp.

Offline MHcoach

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Re: Will Be Attending...
« Reply #63 on: November 21, 2017, 05:55:01 PM »
SWG

The key is to master a good Ragu first, then a Marinara. You can make a Marina in about 45 minutes but the Ragu takes time, most of which is easy.

If want recipes just give me a call.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline SingleWingGoombah

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Re: Will Be Attending...
« Reply #64 on: November 21, 2017, 05:56:03 PM »
Yeah, I am going to have to take over the red sauce making.  I am taking some time away from football this off season, to recharge.  And I will be upping my red sauce game first, then branching out.

My wife once told me that I had too much sauce and I was going to end up throwing a lot away once the noodles were gone... She looked at me dumbfounded when I said scarpetta!

Offline SingleWingGoombah

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Re: Will Be Attending...
« Reply #65 on: November 21, 2017, 06:00:35 PM »
SWG

The key is to master a good Ragu first, then a Marinara. You can make a Marina in about 45 minutes but the Ragu takes time, most of which is easy.

If want recipes just give me a call.

Joe


I have a head start on that, My grandfather was full blooded Italian.  His mom, taught his wife how to make sauce, and so we have a family recipe,  Its just time for me to learn the art, and then branch out.  Im excited.  I am fortunate to live in an area with a lot of good Italian restaurants, so I have not been without a good sauce, just at home :)  That is going to change. 

Offline MHcoach

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Re: Will Be Attending...
« Reply #66 on: November 21, 2017, 06:10:41 PM »
SWG
If you have a recipe it's all about technique then.

First & most important is the pot. Never over crowd  the pot. Start by searing the meat first. Pork is a necessity, but beef works for a different Ragu. I love to use country Spare ribs to start.

Onions & garlic are next, it's a sweat not a brown. herbs & then paste. Deglaze with wine( here is another argument, white vs red). Add the tomatoes. I use whole tomatoes, one can in the blender one hand crush. Stir every 15 minutes, cooking low & slow 2-3 hours. Viola, Ragu.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline SingleWingGoombah

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Re: Will Be Attending...
« Reply #67 on: November 21, 2017, 06:12:07 PM »
SWG

The key is to master a good Ragu first, then a Marinara. You can make a Marina in about 45 minutes but the Ragu takes time, most of which is easy.

If want recipes just give me a call.

Joe


Once I get my techniques down, I just might take you up on that.  My wife is hoping to get the past making attachment for her Kitchenaid this year too.  Looking forward to some homemade pasta drowning in a homemade sauce.

Offline MHcoach

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Re: Will Be Attending...
« Reply #68 on: November 21, 2017, 06:17:08 PM »
SWG

I love homemade pasta, & have those attachments. Remember dried pasta still has a place. Homemade pasta is a delight & the ingredients are simple the technique takes time. I have some really unique ravioli recipes. Raviolo D' Uvo is a specialty worth the time & effort.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline SingleWingGoombah

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Re: Will Be Attending...
« Reply #69 on: November 21, 2017, 06:21:01 PM »
SWG

I love homemade pasta, & have those attachments. Remember dried pasta still has a place. Homemade pasta is a delight & the ingredients are simple the technique takes time. I have some really unique ravioli recipes. Raviolo D' Uvo is a specialty worth the time & effort.

Joe


Oh heck yeah it has a place!  Only 24 hours in a day!  Convenience is not over rated.  Will be a fun tangent for our life! 

Offline Dimson

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Re: Will Be Attending...
« Reply #70 on: November 21, 2017, 06:29:03 PM »
My son could eat pasta every day. Especially macaroni and cheese. I think think the kid is honestly addicted to pasta.

Offline MHcoach

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Re: Will Be Attending...
« Reply #71 on: November 21, 2017, 06:32:06 PM »
SWG

When I was in Italy I had Ragu di Chingali, Wild Boar Ragu, with fresh papardelle it was awesome. Totally over the top, we loved that Tratoria so much we eat there twice more. When I returned I started making my own papardelle, simply wonderful.

Joe

PS. Getting Italian tipo00 flour can be difficult, but now Walmart(yes that Walmart) carries Antica Napoli. It fits the bill perfectly.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline MHcoach

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Re: Will Be Attending...
« Reply #72 on: November 21, 2017, 07:44:15 PM »
SWG

When I was in Italy I had Ragu di Cinghiale, Wild Boar Ragu, with fresh papardelle it was awesome. Totally over the top, we loved that Tratoria so much we eat there twice more. When I returned I started making my own papardelle, simply wonderful.

Joe

PS. Getting Italian tipo00 flour can be difficult, but now Walmart(yes that Walmart) carries Antica Napoli. It fits the bill perfectly.

Joe

"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline PSLCOACHROB

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Re: Will Be Attending...
« Reply #73 on: November 21, 2017, 10:08:09 PM »
I once made ragu with oxtails. Holy cow that was good. Oxtails are like bacon, they make every thing better.

Joe,
Canned tomatoes, what brand do you use? A few things with herbs that I am sure you know but others might not, basil goes in towards the end. The flavor is much better that way imo. Now for the sacrilege, dried oregano is considered better than fresh according to many cooks. It is the only herb that one might make that argument. Be careful with rosemary. It is my favorite herb but it can overwhelm others. Same with tarragon. Thyme and basil absolutely must be fresh. Throw garlic and onion powder away. Well, actually they do have a place, just not here. And the size of the chop on aromatics will change the taste. Finer cut equals stronger flavor. Oh yeah, and if a dish seems like it might be missing something, add some thyme or a small hit of lemon.

Offline MHcoach

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Re: Will Be Attending...
« Reply #74 on: November 21, 2017, 11:11:35 PM »
Rob

The key to herbage is dry & basil in the beginning, then basil at the very end. It's the 2 doses of basil that shines through, the first almost completely gets cooked out, except for in the meat. The second dose flavors the Sauce(gravy). I prefer Sicilian Oregano, the Greek is much more potent & better for marinades. Rosemary never goes into a Ragu, it has plenty of other uses & one of my favorites also. It is great with poultry & a must for Pasta fagioli. Canolini beans get a great taste with rosemary.

I always have dried Sicilian or Callabrese  oregano. Fresh is only good for scampi.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh