![]() The pasta is cooked right in the same pot as the sauce. I also tried to make it for easy clean up. I really like the new lightened up version. Since I am not a big fan of either ingredient anymore, I decided to adapt the recipe and also lighten it up a bit. My mom's original recipe uses ground beef and onion. While looking, I found many variations and also discovered it's New England origin. Before I made it, I wanted to check some recipes online for the proportions because it's been a while since either my mom or I have made it. I never really knew that this recipe was originated in New England until recently. My family ate this a lot when I was growing up. Hopefully, my mistake will be fair warning for everyone else. I guess the cover should be opened lifting up in the back. I will be more cautious when lifting the cover in the future. I covered it with a bandaid for the photo only, since you are not supposed to cover a burn with a bandaid. I even had a mit on when I opened the cover, but I lifted the cover open from the front.big mistake. ![]() I used this pot to cook my American Chop Suey and had the cover on for about 10 minutes, when I went to peek in on my macaroni, the steam burned my arm pretty bad. It gets very, very hot and apparently holds an enormous amount of dangerous steam. Now I can give you all a very serious warning about this pot. It is cast iron covered in ceramic and it is gorgeous and very heavy. I got it in his trademark "orange", he calls it Persimmon. Although Mario Batali likes to call it an Italian Essentials Pot. Before I talk about the American Chop Suey recipe, I must first tell you about my fabulous new Dutch Oven.
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