duck-and-quack

duck-and-quack OP t1_jbs7er8 wrote

Reply to comment by seanbiff in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack

It's a rural thing.

Old houses were cold, really cold during winter and you have the fireplace going perpetually during winter time, using some of that heat to cook is just common sense.

Now in a modern home like mine is not that important but i'm still optimizing and saving energy so.. why not ?

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duck-and-quack OP t1_jbs6ri1 wrote

Reply to comment by Sweetlantern in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack

Tricky questions, google translate doesn't help when we are naming meat cuts !

The italian mames of the beef cut am i using is called " fusello " and comes from the shoulder of the adult beef.

The italian for sausage is " salsiccia " and every zone have a different way to make it, everyone also claim to make the best one.

The one i use is the one from central Italy ( where I'm from, my family moved from Naples when mom was pregnant) and is made with pork meat mostly second quality meat.

I've used " second quality " a lot in this thread and since i don't want to get misunderstood is time to explain that too!

All the cuts I'm talking about are fresh and very good, they are " second quality " because they are not tender or more fat, for the american friends who smoke beef, the cut are you smoking is considered " second quality/ low quality " in Italy because is fat and if not cooked properly is also hard to chew .

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duck-and-quack OP t1_jbp7vbr wrote

Reply to comment by HettySwollocks in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack

for this kind of cooking you don't really need high temperatures, you just need a pot with a tick bottom for spreading the heat around and time.

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the sauce need to stay very close to the boiling point but doesn't need to boil.

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when i cook on the fireplace i just use ember from buring Olive three wood, it's very hot and last for hours .

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duck-and-quack OP t1_jboq22v wrote

Reply to comment by PrestigeMaster in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack

i use 4 different cuts, each 1/4 Kg the total meat is 1KG.

i'm actually using my own tomato sauce, a great one is the " cirio" brand and i've spot it in england and USA , another good alternative is the " barilla ", for both brands go for the " passata " .

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you can tell when is ready by looking to the meat, when the hardest part start to " melt " like pulled pork you are done , cook 1KG or 1.5KG of pasta and you are ready to serve a family of ten ! no need to say you will also need parmigiano cheese on top !

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