Pasta Interference

[kitwilliams]

So I was making a big pot of Marcella Hazan's ragu. I always quadruple the recipe which calls for three pounds of ground beef. As you probably know, this is a long, slow cook, the beef simmering in white wine until all the liquid is absorbed, and then in milk until it is absorbed. I had asked my dad, a competent but cholesterol minded man, to add the tomatoes once the milk had absorbed as I had an appointment to keep. Prior to doing this, he decided that there was a bit too much fat in the pot so he poured everything into a strainer and rinsed it with water. All that lovely flavor, down the drain!

Any similar stories?

[elyse]

For shame!

[Basildog]

I worked with a dishwasher dude who threw away a big pot of fish stock, because in his words," i thought it was water that had gone off"

[Jinmyo]

Egad. So he's no longer your father, of course.

[kitwilliams]

Egad. So he's no longer your father, of course.

Correct. I had him "disappear". Too bad. Nice man. Real shame.

[polly]

I worked with a dishwasher dude who threw away a big pot of fish stock, because in his words," i thought it was water that had gone off"     

I worked with a dishwasher dude who threw away quite a few litres of veal glace b/c he thought it was crap at the bottom of the stock.

[Matt Seeber]

we had a nice chicken stock going in our steam kettle one afternoon with a sachet of peppercorns, bayleaf and thyme floating on top. an electrician that was working on the walk-in compressor took a look at the cheesecloth and alerted me that there was a dirty sock floating in my soup.

in the most serious tone i could muster i told him that i was fully aware of the situation and that i had to wear that damned sock for a week before using it in the soup! he sorta cocked his head, shrugged and walked off...

[SobaAddict70]

So I was making a big pot of Marcella Hazan's ragu.  I always quadruple the recipe which calls for three pounds of ground beef.  As you probably know, this is a long, slow cook, the beef simmering in white wine until all the liquid is absorbed, and then in milk until it is absorbed.  I had asked my dad, a competent but cholesterol minded man, to add the tomatoes once the milk had absorbed as I had an appointment to keep.  Prior to doing this, he decided that there was a bit too much fat in the pot so he poured everything into a strainer and rinsed it with water.  All that lovely flavor, down the drain!

Any similar stories?

hence the rule in my apartment that no one is allowed in the kitchen but me (when I'm making dinner that is)

SA