Nancy Young wrote:
> "Sheldon" > wrote in message
> ps.com...
> >
> > Nancy Young wrote:
>
> >> (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???
>
> > 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.
>
> Uh uh, no. The texture of the pork SUCKED. It added nothing to
> the sauce whatsoever. SUCKED. I like the meatballs and sausage
> browned, not the pork. The raw pork breaks down and adds flavor
> and texture and flavor to the sauce. Keep your browned pork to
> yourself, I was taught by the best.
>
> nancy

Nah, I'm not going to make any puns regarding Nancy's puny pink pork.


Sheldon <Big Brown>