Text 39746, 110 rader
Skriven 2010-07-03 08:29:00 av Dave Drum (42538.cooking)
  Kommentar till text 39688 av Carol Shenkenberger (13858.cooks)
Ärende: Katz and tomatoes
=========================
-=> Carol Shenkenberger wrote to Nancy Backus <=-

 >  CS> Hey Ruth.  Cash likes tomato sauce!
 >
 > Just Cash?  not Daisy-girl?  We've had cats that love tomato sauce...
 > one right now, and one that so loved anything tomato that he'd eat
 > anything that had tomato sauce on it.  He was prone to urinary issues,
 > and we'd nip that in the bud by opening a can of tomato paste just for
 > him... he'd gobble it down, the acid and the vitamin C would dissolve
 > the stuff in his urine and he'd be fine without expensive meds or trips
 > to the vet (which he hated even more passionately than he loved tomato)!

 CS> Naw, she doesnt like it.  Just ate around it.  Interesting treatment
 CS> though for a cat!  Me, we give her broth and that makes her 'drink'
 CS> lots.  No issues.

I hadda cat (not Spot) who loved spaghetti (Bolognese) sauce ... except for the
meat. He'd dive into what was in his dish and make lots of noises - Rusty was
NOT a dainty eater - and carry on like it was his last ever meal. When he was
done there was always a pile of meat left behind with not a single detectable
molecule of sauce anywhere near.

Oddly enough, Rusty ate meat ... nearly any sort of meat. Just not when it had
been encased in tomatoey, garlicky, slurpy red gravy.   Bv)=

Cats is perverse people.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salsa Alla Bolognese
 Categories: Sauces, Beef, Pork, Dairy, Vegetables
      Yield: 4 servings
 
        3 tb sweet (unsalted) butter
        1 sm Onion; chopped fine
        1 sm celery rib; chopped fine
      1/2 sm carrot; chopped fine
      1/4 lb Beef chuck; ground twice
      1/4 lb Pork; preferably belly,
             - ground twice
      1/4 lb Veal chuck; ground twice
      1/8 lb prosciutto crudo; thick
             - sliced, chopped
      1/2 ts salt; to taste
             Fresh milled pepper
      1/2 c  Dry white wine
      2/3 c  Milk
      1/8 ts Nutmeg; grated
       28 oz Can Italian plum tomatoes;
             - peeled, seeded, chopped
             - in puree
      1/2 c  Cream (opt)
        1    White truffle; thin sliced
             - at the end (opt)
  
  In a large, wide Dutch oven or large, deep skillet,
  saute the butter, chopped onion, celery, and carrot
  until they are soft but not browned. Add the ground
  meats and prosciutto, turning the flame very low. It
  is very important that the meat heat very gently, only
  enough to color it on the outside. Not searing the
  meat allows it to absorb the other flavors of the
  sauce, and will also make it more delicate and creamy.

  Break up and stir the meat as you heat it. You should
  get it to a uniform pink, not brown color.

  Add the salt, pepper and wine. Simmer very gently for
  several minutes until the alcohol evaporates and the
  liquid begins to be absorbed by the meat and vegetables.

  Stir in milk and nutmeg. It is important to add the
  milk before adding the tomatoes for it to be absorbed
  directly by the meat. Cook gently for 10 minutes.

  Add the tomatoes. When the sauce begins to simmer,
  turn the flame down as low as you can. If your burner
  cannot be regulated low enough, insert a "flame
  tamer." Simmer in this way, partially covered, for
  about 4 hours, stirring it gently now and then.

  Check for seasonings and add an additional pinch of
  nutmeg if necessary. If the sauce is being used on
  fresh noodles (not lasagne), and you have a mind to
  be extravagant, add the cream and the finely sliced
  truffle when it is finished.

  Stir and pour over cooked fresh pasta.
  
  Yield: Sauce for 1 pound of pasta
  
  Recipe By: Chef du Jour - Show #DJ9212
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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