"aem" > wrote in message
oups.com...
>
> Nancy Young wrote:
>> [snip]
>> No way, not the pork. The meatballs? The sausage? Yes.
>>
>> Not the pork. The texture is *ruined* [snip]
>
> You're right on with this one. Browning meat first works best with
> just about any braise or stew because it adds complexity to the
> flavors. But for long, long, long simmered tomato gravy, just chunk up
> that pork shoulder and cook it till it almost seems to dissolve. No
> crispy, caramelized bits desired. -aem

I could cry, you're so right. (laugh) It was so succulent the way I
love it, rather than the solid meat it winds up if you brown it first.
It's not the same thing. It doesn't dissolve when it's browned.

(smile) I'll be quiet now, but I'm right.

nancy