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Old 03-30-2005, 10:26 AM   #41
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Next time i'm going for that meatloof mixture of beef, pork, and veal! Small tweaks like you all said will come next. Finding out the perfect spices
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Old 03-30-2005, 12:07 PM   #42
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some of my favorite spices (in different combinations) in sauce are: oregano, basil, parsley, marjoram, thyme, savory, and red pepper flakes.
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Old 03-30-2005, 12:10 PM   #43
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I cant believe I forgot to mention this trick in my earlier posts.

Save the rinds from parmegianio reggiano cheese. I keep mine in the freezer.

Toss a cheese rind in the sauce and let it simmer in while the sauce cooks.

Yummo!
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Old 03-30-2005, 12:58 PM   #44
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does it melt and disintegrate into the sauce, or stay together in some form, jenny?that sounds really good. if i have some cheese and italian bread around when i'm making sauce, i always butter a piece of bread, sprinkle on the cheese, dip it in the sauce, and as the sauce runs down, it melts the butter and cheese to perfection.... oh man, i need to make sauce soon.
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Old 03-30-2005, 01:02 PM   #45
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It gets really soft and melty and sloughs off into the sauce. But stays in one piece so you can fish it out in the end.

It gives a great layer of flavor to the sauce!
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Old 03-30-2005, 08:02 PM   #46
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Quote:
Originally Posted by jennyema
It gets really soft and melty and sloughs off into the sauce. But stays in one piece so you can fish it out in the end.

It gives a great layer of flavor to the sauce!
jennyema, I save all my left over parm rinds and put some into pots of minestrone..YUMMY.. I love that stringy soft cheese
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Old 03-31-2005, 12:11 PM   #47
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Yum, kadesma!

I put it in pasta fagioli, ribollita and other Italian bean soups, as well.

Parmesan is another source of UMAMI, the "fifth taste" (savory), which is why it makes such a nice addition.

UMAMI http://users.rcn.com/jkimball.ma.ult...s/T/Taste.html
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Old 03-31-2005, 08:13 PM   #48
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Quote:
Originally Posted by jennyema
Yum, kadesma!

I put it in pasta fagioli, ribollita and other Italian bean soups, as well.

Parmesan is another source of UMAMI, the "fifth taste" (savory), which is why it makes such a nice addition.

UMAMI http://users.rcn.com/jkimball.ma.ult...s/T/Taste.html
jenny, haven;t had the chance to read all this thread, but so far find it interesting..My m-i-l was Italian and my mother french and irish..but both have ravioli sauce almost identical..They both use either 2lbs. of stew meat or a 2 lb. chuck roast (fat removed) onions, garlic, thyme,rosemary, marjoram,basil, parsley, evoo but their main thing is imported porcini muchrooms..The broth from these mushrooms gives our sauce a distinct "brown" color..I find that most people who say they don't like Italian, are those who have only eaten the canned sauces or those restaruants where the sauces are "RED" you know open a can of tomato sauce add nothing and dump it on types,... what a shame, wish they could have tasted my mom's or m-i-l's or my home made ravs and sauce...what a treat.
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Old 04-05-2005, 01:26 AM   #49
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if savory is the fifth taste, what are the other four?
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Old 04-05-2005, 08:36 AM   #50
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Originally Posted by buckytom

do you always add ground beef? try adding browned pork sirloin chops or rib ends instead, and simmer until they are falling apart. a totally different meat flavor, better imo.
I love adding a pork roast after browning it off and adding it into the sauce, and the only tomatoes I use is a tomato paste, then add water to it, and some basil, sauteed garlic, and maybe just a touch of sugar. The pork gives it so much flavor, and by the time it is done, we usually take the pork out and it is nice and shredded, and we usually have that for a meal also!!!
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