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  #1  
Old 01-28-2012, 06:00 PM
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Default Ragu/Ragout/Rilletes Thread

Post your recipes, debate the merits of pre-colombian bolognese vs Prego, and have fun.
But remember:

'They' are watching.
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Last edited by The Unreasoner; 01-28-2012 at 07:00 PM.
  #2  
Old 01-28-2012, 06:02 PM
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Ragu is disgusting
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  #3  
Old 01-28-2012, 06:55 PM
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This is only one true Italian chef...and his name is Boyardee.
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Old 01-28-2012, 06:58 PM
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Well those guys are french. Except Keller.

No arguments on Boyardee though.
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Old 01-28-2012, 07:00 PM
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Originally Posted by The Unreasoner View Post
Well those guys are french. Except Keller.

No arguments on Boyardee though.
Yeah I know...I met Thomas Keller when I ate at French Laundry. Best chef in the world hands down.
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Old 01-28-2012, 07:03 PM
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Originally Posted by Davian93 View Post
Yeah I know...I met Thomas Keller when I ate at French Laundry. Best chef in the world hands down.
Well, we are agreed on that. He's like a Marco Pierre White on ritalin, from what I've heard.
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  #7  
Old 01-28-2012, 07:06 PM
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Well, we are agreed on that. He's like a Marco Pierre White on ritalin, from what I've heard.
He is simply awesome...everything was good...strike that, everything was perfection.

I like his cookbooks too...but are great and he's a good writer (assuming they weren't ghost written).

He also has this casual place in Napa called Ad Hoc which is fantastic too.
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Old 01-28-2012, 07:06 PM
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The English cuisine hasn't changed much.
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  #9  
Old 01-28-2012, 07:11 PM
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I'm pretty sure Ruhlman does the bulk of the writing. But it could be a Platina/Maestro sort of thing: Ruhlman put the words on paper, but Keller said them first. The little vignettes throughout are probably Keller though.

I don't know, I've read almost all of ruhlman's books, and some stuff I know is Keller, and from what I can tell, it feels more like ruhlman.
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Old 01-28-2012, 07:12 PM
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The vignettes is what I was thinking of. Whether they were dictated or written by him, he tells a good story.
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  #11  
Old 01-28-2012, 08:20 PM
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The only good sauce is my sauce
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  #12  
Old 01-28-2012, 08:46 PM
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The only good sauce is my nonna's sauce
Fixed.
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  #13  
Old 01-29-2012, 11:12 AM
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Originally Posted by Davian93 View Post
Yeah I know...I met Thomas Keller when I ate at French Laundry. Best chef in the world hands down.
But can he do a good grilled cheese?
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Old 01-29-2012, 11:21 AM
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Originally Posted by Zaela Sedai View Post
The only good sauce is my sauce
Oh, my mind took a turn for the gutter there.

Sorry
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  #15  
Old 01-29-2012, 12:38 PM
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Quote:
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But can he do a good grilled cheese?
Sure


And:


But no one melts cheese like Giada:
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Old 01-29-2012, 05:30 PM
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Quote:
Originally Posted by Zaela Sedai View Post
The only good sauce is my sauce
Quote:
Originally Posted by Khoram View Post
Quote:
Originally Posted by Zaela Sedai View Post
The only good sauce is my nonna's sauce
Fixed.
...Care to share?


Anyway, I'll go:
Onions carmelized to the point of candy with anise and nutmeg, pork sausage blended with chicken liver and cooked in butter, a big red bordeaux and a strong beef stock all cooked with garlic and pepper until the liquid is gone.

(this is where you can freeze it. But if not

a small amount of vinegar, some sugar, and a couple egg yolks are added than mixed into the meat, immediately after pour a small amount of milk into it and some grated cheese (i like gruyere here, but parm works too. stir it in then proceed) Throw in some chopped tomatoes and let it cook for about half an hour with the lid on, then stir and serve.
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Last edited by The Unreasoner; 01-29-2012 at 05:42 PM.
  #17  
Old 01-29-2012, 06:24 PM
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Quote:
Originally Posted by The Unreasoner View Post
...Care to share?


Anyway, I'll go:
Onions carmelized to the point of candy with anise and nutmeg, pork sausage blended with chicken liver and cooked in butter, a big red bordeaux and a strong beef stock all cooked with garlic and pepper until the liquid is gone.

(this is where you can freeze it. But if not

a small amount of vinegar, some sugar, and a couple egg yolks are added than mixed into the meat, immediately after pour a small amount of milk into it and some grated cheese (i like gruyere here, but parm works too. stir it in then proceed) Throw in some chopped tomatoes and let it cook for about half an hour with the lid on, then stir and serve.
Open a jar of prego and dump it in a pot. Cook noodles for a good half hour to 45 minutes until they are mush.




Thats how my ex did it anyway. That almost made me vomick just typing it.
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  #18  
Old 01-29-2012, 07:23 PM
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Originally Posted by Sei'taer View Post
Open a jar of prego and dump it in a pot. Cook noodles for a good half hour to 45 minutes until they are mush.




Thats how my ex did it anyway. That almost made me vomick just typing it.
Prego? Look at moneybags here with his fancy name brand sauce.

I prefer Hunt's tomato sauce in a can with noodles nuked in the microwave.
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  #19  
Old 01-29-2012, 08:10 PM
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Quote:
Originally Posted by Davian93 View Post
Prego? Look at moneybags here with his fancy name brand sauce.

I prefer Hunt's tomato sauce in a can with noodles nuked in the microwave.
If you're into that kind of thing, hamburger helper lasagna makes tasty meat tastier.
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Old 02-01-2012, 08:33 PM
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Butternut Squash and White Bean Ragout.



1 butternut squash
3 tablespoons olive oil
4 ounces sliced pancetta, chopped
1 small onion, chopped
2 to 3 cloves of garlic
3 15-ounce cans white beans, rinsed and drained (I know, fine, soak your own then. But if you do, put a tablespoon of white vinegar in the soaking liquid. Make the beans' skin more firm. Then cook in water with pancetta or bacon until done. I'm lazy though. I use cans.)
1 can chicken broth
2 teaspoons Herbes de Provence
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Seed, peel and cut squash into 1/2 inch pieces. Drizzle with 1 tablespoon of the oil, sprinkle with sea salt, and roast for 15 minutes. Stir,roast soft.

While squash roasts, heat remaining 2 tablespoons of olive oil in a large skillet. Add pancetta and onion, and sauté until the onion is very soft, about 5 to 8 minutes. Add garlic and stir for 1 minute. Stir in white beans and turn off heat until squash are done.

Add squash to white beans, along with the chicken broth and herbes de Provence. Simmer, uncovered, until beans are heated through, about 10 minutes. Taste for seasonings and add salt and pepper, if needed.
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