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Thread of What You've Eaten, Cooked and/or Drunk Lately

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I have to add one more thing to this topic. I bought them impulsively as they were were down for their final day of shelf life. 16 bucks for about a pound and a half of short rib. I seasoned them with salt and pepper, browned them in beef tallow and braised them with a leek I had leftover, some garlic, beef stock, a splash of soy sauce and some honey, a few sprigs of thyme and a bay leaf. I braised them for about two and a half hours. I turned off the heat, uncovered my dutch oven and let them rest for a half an hour. I then stood in the kitchen and ate them right out of the pot like a fucking savage. The liquid had reduced into a thick syrup which made a lovely dipping sauce. I ate all of it and took a spoon and finished off what was left of the glaze. Lots of great fat which tasted wonderful.
 
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Buckeyeskickbuttocks said:
I've made this recipe and I can confirm it is out fucking standing no matter what Expat calls it. :wink: Ragu, maybe?
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Yeah ragu is the generic term for meat sauce. Bolognese refers to a specific sauce from Bologna. If you want a guideline southern Italy features garlic and tomatoes and northern Italy doesn't. Bologna is not in the south.

TLDR Back in the 90s while working for an Italian wine importer I had a ride along for a few days with the (quite fetching) daughter of a winery in Veneto. She was allergic to garlic. As there were still a lot of old school Ital-merican restaurants around then she got a lot of "an Italian allergic to garlic!" comments. She'd just roll her eyes and state she was from Verona and garlic isn't a big thing. Half my job was informing about the regional differces of food and wine and that "red sauce" was more common in the states than in Italy (great scene in the Sopranos when they're in Italy and one of the americans is trying to order "gravy").

but hey...people still call bubbly from CA Champagne. E la vita.
 
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ExpatAkronite said:
Yeah ragu is the generic term for meat sauce. Bolognese refers to a specific sauce from Bologna. If you want a guideline southern Italy features garlic and tomatoes and northern Italy doesn't. Bologna is not in the south.

TLDR Back in the 90s while working for an Italian wine importer I had a ride along for a few days with the (quite fetching) daughter of a winery in Veneto. She was allergic to garlic. As there were still a lot of old school Ital-merican restaurants around then she got a lot of "an Italian allergic to garlic!" comments. She'd just roll her eyes and state she was from Verona and garlic isn't a big thing. Half my job was informing about the regional differces of food and wine and that "red sauce" was more common in the states than in Italy (great scene in the Sopranos when they're in Italy and one of the americans is trying to order "gravy").

but hey...people still call bubbly from CA Champagne. E la vita.
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I've always referred to it as sparkling white wine
 
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ExpatAkronite said:
Yeah ragu is the generic term for meat sauce. Bolognese refers to a specific sauce from Bologna. If you want a guideline southern Italy features garlic and tomatoes and northern Italy doesn't. Bologna is not in the south.

TLDR Back in the 90s while working for an Italian wine importer I had a ride along for a few days with the (quite fetching) daughter of a winery in Veneto. She was allergic to garlic. As there were still a lot of old school Ital-merican restaurants around then she got a lot of "an Italian allergic to garlic!" comments. She'd just roll her eyes and state she was from Verona and garlic isn't a big thing. Half my job was informing about the regional differces of food and wine and that "red sauce" was more common in the states than in Italy (great scene in the Sopranos when they're in Italy and one of the americans is trying to order "gravy").

but hey...people still call bubbly from CA Champagne. E la vita.
Click to expand...
The subtitles on that scene when the actual Italians are ripping on Paulie Walnuts are epic.
 
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Thump said:
Yes.

Verbatim.
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images
 
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ExpatAkronite said:
Yeah ragu is the generic term for meat sauce. Bolognese refers to a specific sauce from Bologna. If you want a guideline southern Italy features garlic and tomatoes and northern Italy doesn't. Bologna is not in the south.

TLDR Back in the 90s while working for an Italian wine importer I had a ride along for a few days with the (quite fetching) daughter of a winery in Veneto. She was allergic to garlic. As there were still a lot of old school Ital-merican restaurants around then she got a lot of "an Italian allergic to garlic!" comments. She'd just roll her eyes and state she was from Verona and garlic isn't a big thing. Half my job was informing about the regional differces of food and wine and that "red sauce" was more common in the states than in Italy (great scene in the Sopranos when they're in Italy and one of the americans is trying to order "gravy").

but hey...people still call bubbly from CA Champagne. E la vita.
Click to expand...
My father in-law was an Italian from Brooklyn and he called sauce gravy.
 
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