Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.

My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.

After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.

Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?

"Michael Nielsen" > wrote in message
...
> Hi, I promised my italian father in law to make osso buco bianco with
> risotto milanese while Im on vacation here in Italy. I made it for him
> when he visited in Denmark. I am used to electronic stoves with thick
> bottomed pots.
>
> My in laws have gas stove and a lot of thin pots and warped pans. Last I
> made it here, the stove seems way too hot. It has two settings (and the in
> between): very hot and hotter! There's different sizes of burners.
>
> After browning the meat on high, and sauteeing the veggies, I put the
> smallest burner on lowest settings to let it simmer. But it is still too
> hot, the liquids reduce too fast and the fats separate.
>
> Are there some tricks to simmer on gas burners? Or is it enough just to
> add more liquid than normal? Or add liquid frequently?

Your stove is clearly different than any gas stove I've ever had. Mine had
a flame that could be turned up or waaaay down. And perhaps you should buy
them a better pot or pan.

> Your stove is clearly different than any gas stove I've ever had. Mine had
>
> a flame that could be turned up or waaaay down. And perhaps you should buy
>
> them a better pot or pan.

Im getting to that

First I had to upgrade their knives. I got tired of packing my own set. I told my wife yesterday that now its time to get them better...eh.. potlery, cookery, stovery?

On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
> wrote:

>
> "Michael Nielsen" > wrote in message
> ...
> > Hi, I promised my italian father in law to make osso buco bianco with
> > risotto milanese while Im on vacation here in Italy. I made it for him
> > when he visited in Denmark. I am used to electronic stoves with thick
> > bottomed pots.
> >
> > My in laws have gas stove and a lot of thin pots and warped pans. Last I
> > made it here, the stove seems way too hot. It has two settings (and the in
> > between): very hot and hotter! There's different sizes of burners.
> >
> > After browning the meat on high, and sauteeing the veggies, I put the
> > smallest burner on lowest settings to let it simmer. But it is still too
> > hot, the liquids reduce too fast and the fats separate.
> >
> > Are there some tricks to simmer on gas burners? Or is it enough just to
> > add more liquid than normal? Or add liquid frequently?
>
> Your stove is clearly different than any gas stove I've ever had. Mine had
> a flame that could be turned up or waaaay down. And perhaps you should buy
> them a better pot or pan.

Electric is good for long simmers, gas is not. I bought the first
crock pot I have ever owned in my life after switching to gas. My
stove has high BTU burners and I own "better" pots and pans: cast
iron, Calpholon, All Clad, but it has taken me years to learn how to
cook on a gas stove. He needs to use a heat diffuser (aka: flame
tamer) for long simmers. Mine is solid. It does a good job but it's
still not as good as using an electric stove.

Of course, another option would be to buy a stand alone electric
burner or induction unit for long simmers.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Michael Nielsen" > wrote in message
>> ...
>> > Hi, I promised my italian father in law to make osso buco bianco with
>> > risotto milanese while Im on vacation here in Italy. I made it for him
>> > when he visited in Denmark. I am used to electronic stoves with thick
>> > bottomed pots.
>> >
>> > My in laws have gas stove and a lot of thin pots and warped pans. Last
>> > I
>> > made it here, the stove seems way too hot. It has two settings (and the
>> > in
>> > between): very hot and hotter! There's different sizes of burners.
>> >
>> > After browning the meat on high, and sauteeing the veggies, I put the
>> > smallest burner on lowest settings to let it simmer. But it is still
>> > too
>> > hot, the liquids reduce too fast and the fats separate.
>> >
>> > Are there some tricks to simmer on gas burners? Or is it enough just to
>> > add more liquid than normal? Or add liquid frequently?
>>
>> Your stove is clearly different than any gas stove I've ever had. Mine
>> had
>> a flame that could be turned up or waaaay down. And perhaps you should
>> buy
>> them a better pot or pan.
>
> Electric is good for long simmers, gas is not. I bought the first
> crock pot I have ever owned in my life after switching to gas. My
> stove has high BTU burners and I own "better" pots and pans: cast
> iron, Calpholon, All Clad, but it has taken me years to learn how to
> cook on a gas stove. He needs to use a heat diffuser (aka: flame
> tamer) for long simmers. Mine is solid. It does a good job but it's
> still not as good as using an electric stove.
>
> Of course, another option would be to buy a stand alone electric
> burner or induction unit for long simmers.


another option would be to dedicate one gas burner to simmer, and plug up a
bunch of its holes.

I have a solid cast iron "simmer plate", but it still puts all the heat
into the pot - no benefit at all.

On Mon, 4 Aug 2014 16:25:46 -0700, "Pico Rico" >
wrote:

> another option would be to dedicate one gas burner to simmer, and plug up a
> bunch of its holes.

I am not going to screw up my stove that way.
>
> I have a solid cast iron "simmer plate", but it still puts all the heat
> into the pot - no benefit at all.


--

Never trust a dog to watch your food.

On 8/4/2014 7:16 PM, sf wrote:

> Of course, another option would be to buy a stand alone electric
> burner or induction unit for long simmers.
>
Yes - an induction burner and a decent induction-compatible pot.

On 8/4/2014 6:28 PM, S Viemeister wrote:
> On 8/4/2014 7:16 PM, sf wrote:
>
>> Of course, another option would be to buy a stand alone electric
>> burner or induction unit for long simmers.
>>
> Yes - an induction burner and a decent induction-compatible pot.


I was awake in the middle of the night the other day and almost ordered
one of those induction cookers.
Are they really as useful as the infomercial touts them?

--
From somewhere very deep in the heart of Texas

On 8/4/14, 8:25 PM, Janet Wilder wrote:

> I was awake in the middle of the night the other day and almost ordered
> one of those induction cookers.
> Are they really as useful as the infomercial touts them?

I don't know the infomercial, but the short answer is yes. Which is why
we have a five-burner induction cooktop in our new house, and I gave up
all my French copper pots and pans hauled back from Paris over the years.

Yet we still have one portable induction hob, which we use at the table
for fondue, and occasionally at the outdoor grill for a side dish.
Couldn't be without induction any more, particularly in this warm climate.

-- Larry

On Mon, 04 Aug 2014 19:25:10 -0500, Janet Wilder >
wrote:

> On 8/4/2014 6:28 PM, S Viemeister wrote:
> > On 8/4/2014 7:16 PM, sf wrote:
> >
> >> Of course, another option would be to buy a stand alone electric
> >> burner or induction unit for long simmers.
> >>
> > Yes - an induction burner and a decent induction-compatible pot.
>
>
> I was awake in the middle of the night the other day and almost ordered
> one of those induction cookers.

I would want one with as high a wattage as possible (which isn't
necessary for slow cooking) and they aren't cheap.

> Are they really as useful as the infomercial touts them?

Think about it. Gas is highly inefficient and throws more heat into
the room than electric, but induction doesn't waste any heat. The
only heat that escapes into the room will be thrown off by the food
cooking in the vessel.

--

Never trust a dog to watch your food.

On 8/4/2014 8:25 PM, Janet Wilder wrote:
> On 8/4/2014 6:28 PM, S Viemeister wrote:
>> On 8/4/2014 7:16 PM, sf wrote:
>>> Of course, another option would be to buy a stand alone electric
>>> burner or induction unit for long simmers.
>> Yes - an induction burner and a decent induction-compatible pot.
> I was awake in the middle of the night the other day and almost ordered
> one of those induction cookers.
> Are they really as useful as the infomercial touts them?
>
Yes.
We bought one to use while redoing bits of he kitchen (something we
haven't yet done..), but really, really like it.
Fast response - at least as fast as gas, and much faster than any
electric burner I've used; easy to use, plug in anywhere, pan handles
never get hot, built-in timer, turns off if it detects an empty pan, or
if pan is lifted from burner.
Himself prefers it to our gas cooker.

On 8/4/2014 8:25 PM, Janet Wilder wrote:
> On 8/4/2014 6:28 PM, S Viemeister wrote:
>> On 8/4/2014 7:16 PM, sf wrote:
>>
>>> Of course, another option would be to buy a stand alone electric
>>> burner or induction unit for long simmers.
>>>
>> Yes - an induction burner and a decent induction-compatible pot.
>
>
> I was awake in the middle of the night the other day and almost ordered
> one of those induction cookers.
> Are they really as useful as the infomercial touts them?
>
I meant to say - this is the one we have -

<http://www.bedbathandbeyond.com/store/product/precision-nuwave-reg-revolutionary-portable-induction-cooktop/1041482537>

we used one of BB&B's 20% coupons.

On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
> wrote:

>
>"Michael Nielsen" > wrote in message
...
>> Hi, I promised my italian father in law to make osso buco bianco with
>> risotto milanese while Im on vacation here in Italy. I made it for him
>> when he visited in Denmark. I am used to electronic stoves with thick
>> bottomed pots.
>>
>> My in laws have gas stove and a lot of thin pots and warped pans. Last I
>> made it here, the stove seems way too hot. It has two settings (and the in
>> between): very hot and hotter! There's different sizes of burners.
>>
>> After browning the meat on high, and sauteeing the veggies, I put the
>> smallest burner on lowest settings to let it simmer. But it is still too
>> hot, the liquids reduce too fast and the fats separate.
>>
>> Are there some tricks to simmer on gas burners? Or is it enough just to
>> add more liquid than normal? Or add liquid frequently?
>
>Your stove is clearly different than any gas stove I've ever had. Mine had
>a flame that could be turned up or waaaay down. And perhaps you should buy
>them a better pot or pan.

Gawd... nothing has changed

"Jeßus" > wrote in message
...
> On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Michael Nielsen" > wrote in message
...
>>> Hi, I promised my italian father in law to make osso buco bianco with
>>> risotto milanese while Im on vacation here in Italy. I made it for him
>>> when he visited in Denmark. I am used to electronic stoves with thick
>>> bottomed pots.
>>>
>>> My in laws have gas stove and a lot of thin pots and warped pans. Last I
>>> made it here, the stove seems way too hot. It has two settings (and the
>>> in
>>> between): very hot and hotter! There's different sizes of burners.
>>>
>>> After browning the meat on high, and sauteeing the veggies, I put the
>>> smallest burner on lowest settings to let it simmer. But it is still too
>>> hot, the liquids reduce too fast and the fats separate.
>>>
>>> Are there some tricks to simmer on gas burners? Or is it enough just to
>>> add more liquid than normal? Or add liquid frequently?
>>
>>Your stove is clearly different than any gas stove I've ever had. Mine
>>had
>>a flame that could be turned up or waaaay down. And perhaps you should
>>buy
>>them a better pot or pan.
>
> Gawd... nothing has changed

My gas flames can be turned right down too, and I can use a diffuser if I
need to. I heavy pot will help too.



--
http://www.helpforheroes.org.uk/shop/

On Thu, 7 Aug 2014 09:49:23 +0100, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Michael Nielsen" > wrote in message
...
>>>> Hi, I promised my italian father in law to make osso buco bianco with
>>>> risotto milanese while Im on vacation here in Italy. I made it for him
>>>> when he visited in Denmark. I am used to electronic stoves with thick
>>>> bottomed pots.
>>>>
>>>> My in laws have gas stove and a lot of thin pots and warped pans. Last I
>>>> made it here, the stove seems way too hot. It has two settings (and the
>>>> in
>>>> between): very hot and hotter! There's different sizes of burners.
>>>>
>>>> After browning the meat on high, and sauteeing the veggies, I put the
>>>> smallest burner on lowest settings to let it simmer. But it is still too
>>>> hot, the liquids reduce too fast and the fats separate.
>>>>
>>>> Are there some tricks to simmer on gas burners? Or is it enough just to
>>>> add more liquid than normal? Or add liquid frequently?
>>>
>>>Your stove is clearly different than any gas stove I've ever had. Mine
>>>had
>>>a flame that could be turned up or waaaay down. And perhaps you should
>>>buy
>>>them a better pot or pan.
>>
>> Gawd... nothing has changed
>
>My gas flames can be turned right down too, and I can use a diffuser if I
>need to. I heavy pot will help too.

Yep, that's what I do on my gas stove.

On Thu, 7 Aug 2014 09:49:23 +0100, "Ophelia"
> wrote:

> My gas flames can be turned right down too, and I can use a diffuser if I
> need to. I heavy pot will help too.

The new ones even have high and low simmer, no need for a diffuser
anymore.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Thu, 7 Aug 2014 09:49:23 +0100, "Ophelia"
> > wrote:
>
>> My gas flames can be turned right down too, and I can use a diffuser if I
>> need to. I heavy pot will help too.
>
> The new ones even have high and low simmer, no need for a diffuser
> anymore.

Yes Come to think of it, I haven't used my diffuser in a long time)

--
http://www.helpforheroes.org.uk/shop/

On Monday, August 4, 2014 8:56:34 AM UTC-6, Michael Nielsen wrote:
> Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>
>
>
> My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>
>
>
> After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>
>
>
> Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?

You need a heat diffuser. I do not know if the kitchen stores in Italy would have one, but they are available on Amazon here in the US. Take a look there and see what I am talking about.

DaleP

> You need a heat diffuser. I do not know if the kitchen stores in Italy would have one, but they are available on Amazon here in the US. Take a look there and see what I am talking about.
>

There's different grades of diffusion from this:

http://ep.yimg.com/ay/kitchendance/heat-diffuser-4.jpg

through this:

http://www.simmermat.com/images/wher...-simmermat.jpg

to this:

http://fantes.com/images/8635trivets.jpg

The last one is a bit extreme - is it even safe?

middle one looks interesting.

On 8/4/2014 10:32 AM, dalep wrote:
> On Monday, August 4, 2014 8:56:34 AM UTC-6, Michael Nielsen wrote:
>> Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>>
>>
>>
>> My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>>
>>
>>
>> After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>>
>>
>>
>> Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?
>
> You need a heat diffuser. I do not know if the kitchen stores in Italy would have one, but they are available on Amazon here in the US. Take a look there and see what I am talking about.
>
> DaleP
>

Even just a piece of sheet metal would work

--
From somewhere very deep in the heart of Texas

On Mon, 04 Aug 2014 13:07:28 -0500, Janet Wilder >
wrote:

>On 8/4/2014 10:32 AM, dalep wrote:
>> On Monday, August 4, 2014 8:56:34 AM UTC-6, Michael Nielsen wrote:
>>> Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>>>
>>>
>>>
>>> My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>>>
>>>
>>>
>>> After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>>>
>>>
>>>
>>> Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?
>>
>> You need a heat diffuser. I do not know if the kitchen stores in Italy would have one, but they are available on Amazon here in the US. Take a look there and see what I am talking about.
>>
>> DaleP
>>
>
>Even just a piece of sheet metal would work

For a stew (anything liquidy) can slide the pot part way off the
flame. Also on every gas stove there's an adjusting screw for
regulating simmer flame height for each burner... if not explained in
the owner's manual contact the manufacturer, or the gas company tech
will make the adjustment.

On Tuesday, August 5, 2014 1:45:11 AM UTC+2, Brooklyn1 wrote:
>
>
> For a stew (anything liquidy) can slide the pot part way off the
>
> flame.

My MIL would never agree to that. if the flame goes outside the base of the pot, she said the pot will break.

On Tuesday, August 5, 2014 4:33:10 PM UTC-5, Michael Nielsen wrote:
>
> On Tuesday, August 5, 2014 1:45:11 AM UTC+2, Brooklyn1 wrote:
>
> > For a stew (anything liquidy) can slide the pot part way off the
> > flame.
>
>
> My MIL would never agree to that. if the flame goes outside the base of the pot, she said the pot will break.
>
>
BWAHAHAHAHAAA, your mother-in-law is an idiot.

On Tue, 5 Aug 2014 14:33:10 -0700 (PDT), Michael Nielsen
> wrote:

>On Tuesday, August 5, 2014 1:45:11 AM UTC+2, Brooklyn1 wrote:
>>
>>
>> For a stew (anything liquidy) can slide the pot part way off the
>>
>> flame.
>
>My MIL would never agree to that. if the flame goes outside the base of the pot, she said the pot will break.

No accounting for MILs...

On Mon, 4 Aug 2014 07:56:34 -0700 (PDT), Michael Nielsen
> wrote:

>Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>
>My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>
>After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>
>Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?

Flame tamer/diffuser.
http://www.amazon.com/s/?ie=UTF8&key...l_3grwel4vdl_e

"Michael Nielsen" > wrote in message
...
> Hi, I promised my italian father in law to make osso buco bianco with
> risotto milanese while Im on vacation here in Italy. I made it for him
> when he visited in Denmark. I am used to electronic stoves with thick
> bottomed pots.
>
> My in laws have gas stove and a lot of thin pots and warped pans. Last I
> made it here, the stove seems way too hot. It has two settings (and the in
> between): very hot and hotter! There's different sizes of burners.
>
> After browning the meat on high, and sauteeing the veggies, I put the
> smallest burner on lowest settings to let it simmer. But it is still too
> hot, the liquids reduce too fast and the fats separate.
>
> Are there some tricks to simmer on gas burners? Or is it enough just to
> add more liquid than normal? Or add liquid frequently?
>

why are you not braising the osso bucco in the oven?

>
> why are you not braising the osso bucco in the oven?

Well, if you give me a recipe thats better than the pot stewed one I use, I might start doing so. However, it wont help me with my in laws gear, as there's no oven.

On 2014-08-04 3:35 PM, Michael Nielsen wrote:
>
>>
>> why are you not braising the osso bucco in the oven?
>
> Well, if you give me a recipe thats better than the pot stewed one I
> use, I might start doing so. However, it wont help me with my in laws
> gear, as there's no oven.
>

Too bad there is no oven. I braise stuff like that in the oven and it
turns out more tender than when it is done on the stove because there is
less chance of it boiled. A stew boiled is a stew spoiled.

On Mon, 04 Aug 2014 15:57:33 -0400, Dave Smith
> wrote:

> A stew boiled is a stew spoiled.

Good one! I've never heard that phrase before. Did you make just it
up?

--

Never trust a dog to watch your food.

On 2014-08-04 19:17, sf wrote:
> On Mon, 04 Aug 2014 15:57:33 -0400, Dave Smith
> > wrote:
>
>> A stew boiled is a stew spoiled.
>
> Good one! I've never heard that phrase before. Did you make just it
> up?


I can't take credit for it. It was advice my mother passed on to me. I
can't claim that she coined it.

"Michael Nielsen" > wrote in message
...
>
>>
>> why are you not braising the osso bucco in the oven?
>
> Well, if you give me a recipe thats better than the pot stewed one I use,
> I might start doing so. However, it wont help me with my in laws gear, as
> there's no oven.

Did I misunderstand, or are you in Italy? Italy, the nation with the best
food and the best cooks, including home cooks, in the world, and you have no
equipment to speak of?

On 2014-08-04 3:58 PM, Pico Rico wrote:

>> Well, if you give me a recipe thats better than the pot stewed one I use,
>> I might start doing so. However, it wont help me with my in laws gear, as
>> there's no oven.
>
> Did I misunderstand, or are you in Italy? Italy, the nation with the best
> food and the best cooks, including home cooks, in the world, and you have no
> equipment to speak of?

On a related note, I recently met a woman who lived and worked in
Thailand for about 5 years. She said that most apartments don't have
much of a kitchen and that most young women there do not cook anymore.
They eat street food because it is so good and so cheap.

"Dave Smith" > wrote in message
...
> On 2014-08-04 3:58 PM, Pico Rico wrote:
>
>>> Well, if you give me a recipe thats better than the pot stewed one I
>>> use,
>>> I might start doing so. However, it wont help me with my in laws gear,
>>> as
>>> there's no oven.
>>
>> Did I misunderstand, or are you in Italy? Italy, the nation with the
>> best
>> food and the best cooks, including home cooks, in the world, and you have
>> no
>> equipment to speak of?
>
> On a related note, I recently met a woman who lived and worked in Thailand
> for about 5 years. She said that most apartments don't have much of a
> kitchen and that most young women there do not cook anymore. They eat
> street food because it is so good and so cheap.
>

you have ruined one of my dreams.

On Monday, August 4, 2014 10:09:31 PM UTC+2, Dave Smith wrote:
> On a related note, I recently met a woman who lived and worked in
>
> Thailand for about 5 years. She said that most apartments don't have
>
> much of a kitchen and that most young women there do not cook anymore.
>
> They eat street food because it is so good and so cheap.

Sounds like the part of Italy Im in. Young people dont learn to cook. Young people dont even have dinner tables. Just a couch and at a party, sit around the couch. order pizza. And they are taught to never have children , just focus on careers.

>
> Did I misunderstand, or are you in Italy? Italy, the nation with the best
>
> food and the best cooks, including home cooks, in the world, and you have no
>
> equipment to speak of?

Yep. I was surprised too

My wife says that she developed a completely different relationship to food and wine after she met me. In her family they never cared for it... And when she goes back to her country for vacations she sees it in a whole different light than before. She does find it funny how foreigners have romantic views of her country. When I came here they said cote d'or is the best icecream brand (one of the worst industrial brands in the world with no milk/cream in it, pretty much ice-margerine), and we are talking about the country that everyone consider the reference of the gelato world haha.

They dont really cook much at home. it is simple things like salads, grilled bell peppers or zucchini, and some "salumi" (slices meats like prosciutto crudo, mortadella, salami), or cheese. and melon for dessert. They go out to eat a lot though.

The place In in is Trieste, near the slovenian border, and they tend to go out for dinner in slovenia, where it is pretty cheap. 15$ for a good meal thats like 1-2 portions and its all handmade. Last I had a veal steak filled with ham and cheese and breaded, with sauce tartar and grilled bell peppers, zucchini and aubergine. It all filled 2 plates haha. With it a pilsner beer that the owner brews in the cellar of the restaurant.

in wednesday we are going to an italian place, which specializes in horse meat, where they "grow"(?) their own horses, and we can get horse tartar, steaks, salami that they make themselves, etc.

Another family favourite is a place that makes salumi (ie. sliced meats) themselves and raises (better than grows) rabbits that they serve in the restaurant. They also grow their own veggies that are used in the meals.

On Mon, 4 Aug 2014 12:58:32 -0700, "Pico Rico" >
wrote:

>
> "Michael Nielsen" > wrote in message
> ...
> >
> >>
> >> why are you not braising the osso bucco in the oven?
> >
> > Well, if you give me a recipe thats better than the pot stewed one I use,
> > I might start doing so. However, it wont help me with my in laws gear, as
> > there's no oven.
>
> Did I misunderstand, or are you in Italy? Italy, the nation with the best
> food and the best cooks, including home cooks, in the world, and you have no
> equipment to speak of?

He's in the USA and reading what Julie copied, it looks like he's
talking about cooking at his in-law's house. Sounds like either it's
an RV or their oven doesn't work. Or it could be that his wife's
parents are from somewhere in Asia. Unless they have totally
Westernized, the ethnic Asians I know use their oven as another
cupboard. One of my neighbors kept her company dishes in there.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Mon, 4 Aug 2014 12:58:32 -0700, "Pico Rico" >
> wrote:
>
>>
>> "Michael Nielsen" > wrote in message
>> ...
>> >
>> >>
>> >> why are you not braising the osso bucco in the oven?
>> >
>> > Well, if you give me a recipe thats better than the pot stewed one I
>> > use,
>> > I might start doing so. However, it wont help me with my in laws gear,
>> > as
>> > there's no oven.
>>
>> Did I misunderstand, or are you in Italy? Italy, the nation with the
>> best
>> food and the best cooks, including home cooks, in the world, and you have
>> no
>> equipment to speak of?
>
> He's in the USA and reading what Julie copied, it looks like he's
> talking about cooking at his in-law's house. Sounds like either it's
> an RV or their oven doesn't work. Or it could be that his wife's
> parents are from somewhere in Asia. Unless they have totally
> Westernized, the ethnic Asians I know use their oven as another
> cupboard. One of my neighbors kept her company dishes in there.

They're in Italy with no oven. I can't imagine that there since Italians
normally make a lot of things in the oven. But I think he said they dine
out a lot.

On Mon, 4 Aug 2014 12:58:32 -0700, "Pico Rico" >
wrote:

>
>"Michael Nielsen" > wrote in message
...
>>
>>>
>>> why are you not braising the osso bucco in the oven?
>>
>> Well, if you give me a recipe thats better than the pot stewed one I use,
>> I might start doing so. However, it wont help me with my in laws gear, as
>> there's no oven.
>
>Did I misunderstand, or are you in Italy? Italy, the nation with the best
>food and the best cooks, including home cooks, in the world, and you have no
>equipment to speak of?

America - the country with the most billionaires in the world.
Logically, I guess that means all the poor/homeless ppl there is just
a fallacy.

On Thu, 07 Aug 2014 07:57:26 +1000, Jeßus > wrote:

> America - the country with the most billionaires in the world.
> Logically, I guess that means all the poor/homeless ppl there is just
> a fallacy.

It's not. The poor are increasing while the middle class is
decreasing. Do you really have *THAT* hard a time understanding the
concept? Stay on your little island, it's a good place for you to be.

--

Never trust a dog to watch your food.

"Pico Rico" wrote:
>
>why are you not braising the osso bucco in the oven?

With older stoves very often the oven temperature doesn't go low
enough... and when braising in an oven it's much more difficult to
check on how the dish is progressing. I always braise on the stovetop
so I can check seasoning, liquid level, and tenderness... I see no
point to oven braising, to me oven braising is as unsophisticated a
cooking style as crockpot cookery. Oven braising is caveman cookery,
from when neanderthals used real dutch ovens directly over live coals
before thermostats were invented... when food was over cooked ,
undercooked, or tasted like shit they just shut up, ate, and
grunted/mumbled oh well, TIAD mammoth again. LOL