Cooking a Good Everything Else - Page 461 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

It’s my understanding that marinara sauce (just crushed tomatoes, basil, salt, olive oil?) is traditional Italian or whatever and “gravy” like in Goodfellas is strictly Italian-American. Correct? Do Italians in the old country make anything similar that’s tortured on the stove for hours?

A marinara sauce and a gravy are 2 different things. A marinara isn’t a long cooking gravy and usually doesn’t have tomato paste.

Pizza looks

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10-24-2018 , 10:28 AM

#11503

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Tomato sauce includes tomato's, maybe a little basil and salt or sugar depending on how sweet or tart the tomato's are. Marinara has onion, celery, carrot, garlic, tomato's, spices, maybe a squirt of ketchup too. When meat is braised in either of the above mentioned, they become gravy.

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10-24-2018 , 11:12 AM

#11504

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Cowboy that’s a nice pie.

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10-25-2018 , 12:38 AM

#11505

gamboneee

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Quote:

Originally Posted by btc

marinara does not have carrots or celery or ketchup. mirepoix is also french not italian

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10-25-2018 , 10:15 AM

#11506

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Flavorful marinara does. Mirepoix is refereed to as soffritto when making marinara. The Italians were utilizing it long before the french decided to assimilate and rename like they did with everything else culinary that they are heralded for.

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10-25-2018 , 10:18 AM

#11507

miajag

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Join Date: Jun 2003 Posts: 17,328

Never heard of putting mirepoix/soffrito in a marinara sauce. It's just tomato/onion/garlic/basil imo.

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10-25-2018 , 12:06 PM

#11508

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Btc,

Maybe you’re thinking of bolognese?

Re: chengdu, Mark Wiens has a lot of chengdu street food videos on YouTube.

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10-25-2018 , 02:06 PM

#11509

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Mia and co, it's worth a try if you've never prepared it that way before. Run through a foodmill after cooking for the perfect texture and taste.

El, definitely not mistaking marinara for bolognese. Marinara doesn't have meat or wine and bolognese usually cooks for much longer, unless you use a marinara base to save some time. The textures are different too, but the main similarity is that soffritto adds more depth of flavor to both sauces.

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10-25-2018 , 02:20 PM

#11510

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Costco was selling packs of prime boneless short rib meat for just 7.99/lb. Can't pass that up. The pack had 2 chunks. This one was done sous vide with salt, pepper, and some smashed garlic cloves in the bath for 48 hours. The other chunk is still in the bath and will go for 72.

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10-25-2018 , 02:58 PM

#11511

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,314

Holy living **** Wookie.

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10-25-2018 , 04:18 PM

#11512

yimyammer

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Join Date: Aug 2004 Posts: 7,220

Wookie, damn that looks tasty!

Plz let us know if you can tell any difference between a 48 and 72 hour SV

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10-25-2018 , 04:53 PM

#11513

grando1.0

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Join Date: May 2012 Posts: 17,111

Very nice

+1 on Mark Wiens

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10-26-2018 , 12:30 AM

#11514

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

What temp bath for the short ribs?

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10-26-2018 , 12:57 AM

#11515

OmgGlutten!

Pooh-Bah

Join Date: Aug 2016 Posts: 5,273

reasons to make pizza at home:

none.

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10-26-2018 , 08:27 AM

#11516

Booker Wolfbox

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Quote:

Originally Posted by OmgGlutten!

reasons to make pizza at home:

none.

Now this, this is a terrible take. Lots of people live in pizza deserts and even if you don’t it is not hard to make an excellent pizza just the way you want it.

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10-26-2018 , 10:19 AM

#11517

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

wookie, wow!

el, thanks for sending me down the mark wiens rabbit hole

. Had seen a few of his videos but never really got into it. Street food masters degree to say the least. Unfortunately no wok crepe...

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10-26-2018 , 01:09 PM

#11518

txdome

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Crust is very important to quality of pizza. I'd never try to dress up a ****ty walmart pizza to make up for that flaw of theirs, but wouldn't try go through the troubles of making a good one at home. Take out from a good place is the way to go. If I was in a pizza desert, I'd probably just only eat pizza when away.

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10-26-2018 , 02:06 PM

#11519

Booker Wolfbox

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Join Date: Aug 2012 Posts: 38,713

Quote:

Originally Posted by txdome

wouldn't try go through the troubles of making a good one at home.

Good pizza dough takes so little effort tho.

I think I spent three minutes on Tuesday weighing and mixing. Five minutes on Wednesday portioning and balling. Probably five more minutes tonight stretching the dough and making a pizza.

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10-26-2018 , 10:19 PM

#11520

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

72 hours was substantially more tender and at least as delicious. I also made a basic gravy this time from a roux and the juices in the bag and just a touch more s&p. Spectacular.