gratefulted’s Profile

Recent Comments

From Recipes

Cook the Book: Bolognese Sauce

Interesting, but way too much trouble for a bolognese. I make a big batch on a Sunday afternoon and it lasts all week while getting better all the time.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Some place a client took me outside of Charlotte, NC on a business trip in the mid 80's. Could never remember the name but it was the real deal.

From A Hamburger Today

Hamburger America: Taylor's Maid-Rite in Marshalltown, Iowa

I thought the book was called "Hamburger America". That's no burger in my book.

See more comments by gratefulted ยป

Recent Posts

gratefulted hasn't written a post yet.

Recent Favorites

gratefulted hasn't favorited a post yet.

Recent Polls

gratefulted hasn't answered any polls yet.

Recent Quizzes

gratefulted hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Recipes

Cook the Book: Bolognese Sauce

Interesting, but way too much trouble for a bolognese. I make a big batch on a Sunday afternoon and it lasts all week while getting better all the time.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Some place a client took me outside of Charlotte, NC on a business trip in the mid 80's. Could never remember the name but it was the real deal.

From A Hamburger Today

Hamburger America: Taylor's Maid-Rite in Marshalltown, Iowa

I thought the book was called "Hamburger America". That's no burger in my book.

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

Only authentic tapas I've ever had were at a now-defunct Spanish restaurant here locally in SW CT. Tasty but expensive. I need to go to Spain.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Fresh ground chuck grilled medium rare with american cheese, raw onion, pickles, lettuce, mustard and ketchup (yes, ketchup, get over over it).

From Serious Eats

Serious Cocktails: Best Bars in America

Funny how The Beachcomer in MA is listed as #3 on the front page but didn't make the "complete" list.

From Serious Eats

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

The herb-garlic marinated lamb loins chops with mint pesto this weekend has got to be up there.

From Talk

Hot Dog Hootenanny Report

How can a hot dog lover not like onions?

From Serious Eats

Cook the Book: 'Real Cajun'

Buttery and sugary cinammon toast for a pre-bedtime snack on a cold night. Hope I brushed my teeth.

From Serious Eats

Cook the Book: 'The Asian Grill'

No cooking mishaps that I can think of. One time though I decided to put new lava rocks in the grill before a party. The bottom grate was so rusted that the rocks fell through and knocked a hole in also-rusted burner. I had to scramble to the store to buy replacements and was still installing them when the first guests arrived.

From Serious Eats

Cook the Book: 'Beyond the Great Wall'

Taking acid on an overnight flight to Portugal in 1985. Got in the rental car just as the sun was coming up, and we had to avoid all those pedestrians crossing the highway in Lisbon. After that the drive to the Algarve was a breeze.....

From A Hamburger Today

'Special Seasoning' Leads to Stinky Smells at Burger House in Dallas

I went to SMU for two years and never even knew the original place was there. Maybe that's a good thing?

From Serious Eats

Cook the Book: 'The Great Wings Book'

The Piri Piri chicken wings I made for our playoff party are now a must-have.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Swiss and dijon mustard, plus lettuce and tomato of I'm feeling daring.

From Recipes

Cook the Book: Bolognese Sauce

I bet this would make a hell of a lasagna.

From Recipes

Cook the Book: Bolognese Sauce

My bolognese takes most of one afternoon, but it is worth it. 3 days? Gimme a break.

From Recipes

Cook the Book: Bolognese Sauce

Pork roast in milk, Marcella's recipe.

From Recipes

Cook the Book: Bolognese Sauce

I've got to agree with Kenji -- although this recipe sounds good, it does sound more like a version of Italian-American gravy than Bolognese sauce. From the introduction to the recipe in Italian Classics, by the editors of Cook's Illustrated (Boston Common Press, 2002): "Unlike meat sauces in which tomatoes dominate... Bolognese sauce is about the meat, with the tomatoes in a supporting role. Bolognese also differs from many tomato-based meat sauces in that it contains dairy -- butter, milk, and/or cream. The dairy gives the meat an especially sweet, appealing flavor."

I make Bolognese sauce often. My everyday version is based on Marcella Hazan's in the revised edition of Essentials of Classic Italian Cooking, and my fancy recipe is from The Complete Book of Pasta by Jack Denton Scott (Galahad Books, 1968). Hazan and Clark both use nutmeg as a key flavor (in small amounts), and they do not brown the meat, either. They also use white wine, not red. And there is NO garlic. Clark adds some mushrooms and chopped chicken liver. Either of these recipes takes about 3 or 4 hours from start to finish. When it's done to my liking, the sauce is salmon-colored. If it's red, I've used too much tomato or too little cream.

Interestingly, the recipe in The Sliver Spoon (touted on its cover as "the bible of authentic Italian cooking") uses butter but no milk or cream. In The Food of Italy, Waverly Root describes Bolognese ragu as "an unctuous blend of onions, carrots, finely chopped pork and veal, butter, and tomato." He adds that ragu is often richer than his description of the basic recipe, and I suspect the richness comes from liberal use of milk and/or cream. I usually use both -- adding milk toward the beginning, after I've taken the redness out of the meat but without browning it, and a bit of cream just before serving.

From Recipes

Cook the Book: Bolognese Sauce

Interesting. I've never seen a bolognese recipe that doesn't contain some dairy element.

It also seems like a huge amount of tomatoes for a bolognese, which traditionally contain very little. This seems to me more like a recipe for a 3-day Italian-American Sunday Gravy without the sausage and braciole!

From Recipes

Cook the Book: Bolognese Sauce

@mr guy - LOL this was my first thought too!
I bet each and every difficult and time consuming step is recognized in each bite! mmmmmmmmm
cant wait to make a batch this weekend!

From Recipes

Cook the Book: Bolognese Sauce

My favorite bolognese recipe right now is from Sheila Lukins 10 but now I'm definitely going to have to try this!

From Recipes

Cook the Book: Bolognese Sauce

I don't know if I am reading this recipe wrong but... when cutting the meat to marinade it states to cut the brisket along the grain in 2" pieces,(I'm thinking in strips) it does not say to cube the meat(which the author did) which would be much smaller pieces and much harder to fish out each time. Anyone?

From Recipes

Cook the Book: Bolognese Sauce

The cover picture is such a tease! Will you be featuring that recipe?

"No kitty this is my pot pie. -meow- No kitty thats a bad kitty-meow- No Kitty This is My Pot Pie!"

From Recipes

Cook the Book: Bolognese Sauce

Anyone who thinks a 3 day bolognese is worth the effort is welcome to come to my house anytime they like. I'll even buy the wine.

From Recipes

Cook the Book: Bolognese Sauce

I wish you had said the result was awful....not worth it...terrible so that I could have washed my hands of it and thought "thank goodness I didn't bother wasting 3 days on something like that." When I read how much time this took, I was with schwerine and funkopolis, but then you had to go and say how good it was. I've never even made a 1 day bolognese, but here I am wanting to make a 3 day bolognese just so I can see how wonderful it is too.

Curiosity might have killed the cat, but this sounds like it could be worth a try. :)

From Recipes

Cook the Book: Bolognese Sauce

If you think this is impractical, try the Heston Blumenthal recipe. It takes a long time, but it changed my life.

From Recipes

Cook the Book: Bolognese Sauce

oh. my. god. what an insane, impractical, and difficult recipe - ie, i cannot wait to try it.

From Recipes

Cook the Book: Bolognese Sauce

I agree with schwerine. 3 days!!?? I mean I am all about a nice meal, but 3 days to prepare that meal is a bit (3 days) much.

From Recipes

Cook the Book: Bolognese Sauce

Seriously...up to 3 days to make bolognese. I think not.

From Recipes

Cook the Book: Bolognese Sauce

With apologies to Mark Peel, there isn't a lot of science that suggests a 12-24 hour wine bath would do much for the brisket or veggies (check experiments done by Cook's Illustrated or Harold McGee). In fact, as the recipe notes, it means you have to dry everything thoroughly before browning.

Plus, I prefer ragu bolognese recipes that start with milk :-)

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Thank you for participating and congratulations to our winners:

tucsonlady,
Deacon Volker,
bigfatmouth,
baker212
AimDee

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I prefer the BBQ that my family members cook the best, but I am open to trying recommended BBQ restaurants, too.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I like my own ribs, slow-grilled, with some chew left to them.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

my husband's BBQ is the best I have ever tasted! we call it smoaks BBQ!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Went to Memphis and had some Corky's BBQ! Dry rub, at that! Yum!

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

There was a little hole in the wall bbq in Fort Myers, Florida which we visited every spring when I was young. Nobody has ever even come close to their bbq magic.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

The best barbecue I've ever eaten was at my friend's house.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

The best BBQ I have had was at a place here in Dallas at Hillcrest & Northwest Hwy. I had dry rubbed ribs and they were phenominal!!

Recent Posts

gratefulted hasn't written a post yet.

Recent Favorites

gratefulted hasn't favorited a post yet.

Polls

gratefulted hasn't answered any polls yet.

Quizzes

gratefulted hasn't taken any quizzes yet.

About gratefulted

Website:

Location:

About:

Favorite foods:

Last bite on earth: