"Dimitri" > wrote

> I 'm with you whether its neck bones or the bottom of the ribs (trimmed
> when making Saint Louis style) I have always browned the bones/ribs/meat
> first. The difference is substantial.

No way, not the pork. The meatballs? The sausage? Yes.

Not the pork. The texture is *ruined*

You all will not change my mind. I sure changed ron's mind.
When I'm right, I'm right. Am I wrong Dimitri or are you of
Russian descent. You know I adore you.

Sheldon, I don't think Jewish people are known for their
prowess with pork, sorry.

I'll stay with my ex inlaws for their fabulous Italian food.
End of that subject.

nancy