Nancy Young wrote:
> Ron makes pasta sauce say, every other weekend or so. It's not
> that I can't do it, but it's his relaxation. I just leave it to him.
He
> pours a glass of Valpolicella, turns on the jazz, whatever, and
> chops away. I am most welcome to hang out and chit chat, but
> hands off the food. I've come to accept that fact of life.
>
> At any rate, I have hinted and come out and stated, I want you
> to throw in a pork chop. He did it a couple of times, I was so
> happy. Really, it takes so little.
>
> Couple of weeks back, he surprised me with a few country
> style ribs to put into the sauce, I cried for happy. Skipped
> around the place like Snoopy. Could not wait!!
>
> Went back downstairs a bit later, he was searing off the
> chops. I stopped in horror, I swear I almost cried. NOOOO
> you don't cook the pork!! I went into a pout.
>
> (laugh) They were horrible. What was he thinking, he knew
> better. So, this weekend, he did it all over again, he said, I
> just put the country style ribs in raw, okay? YAY!!! Thank
> you. Spoiled brat that I am, but damn are those melted ribs
> damned good in the sauce or what???
>
> nancy

We'd never make a couple... for stews, soups, sauces... very first
thing I do is brown whatever meat, not cook it through but brown it
over fairly high heat and then remove it while I saute whatever
veggies... and then add the browned meat back and continue adding stuff
for the sauce and let it stew slowly till the meat is super tender. I
think by your method you miss out on deriving full flavor.

Sheldon