Which is exactly why you use an old, crusty, black cast iron skillet.
Preferably one that has been in the family as long as the recipe.
Kate
Ron Soave wrote:
> Another of the real nuances is the cookware itself. Chinese steel pans don't
>yield the same flavor. I'm serious.
>
> Rinaldo Giacomo Soave
>
> --- On Thu, 5/27/10, Kathryn Bales <kgb@frontiernet.net> wrote:
>
>> It seems it requires a Triumph owner
>> to understand the true mystery of Italian cooking. Recipes
>> remain in the same family for generations, with the nuances
>> of "some other" ingredients what differentiates Mrs. A's
>> from Mrs. B's. Either Mrs. A or Mrs. B. could probably tell
>> you, with 99% accuracy, what has been added to, or omitted
>> from the other's sauce.
>>
>> Kate
>>
>> J F wrote:
>>
>>> On Thu, May 27, 2010 at 10:45 AM, brian S <bugeye15@hotmail.com>
>>>
>> wrote:
>>
>>>
>>>
>>>> spices, such as, bay leaves, oregano, garlic and
>>>>
>> some others to taste
>>
>>>>
>>>>
>>> That's the purposely cryptic line where all the
>>>
>> "magic" happens ... :-)
>>
>>> Questions for further details at this point
>>>
>> understandably are usually
>>
>>> answered with "I could tell you, but then I'd have to
>>>
>> kill you."
>>
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