Comments on: Low-and-slow meat sauce

By: FalvorsofIndia

FalvorsofIndia — Sat, 27 Feb 2010 00:46:32 +0000

Awsome.You do it soo good. Looks like you are very expert. Very nice and simple way to make this recipe.Yummy i get hungry.I must try some time.:)

By: Cynthia Furey

Cynthia Furey — Tue, 24 Nov 2009 16:19:51 +0000

Gustavo: thank you for the compliment. Coming from you, it really means a great deal to me. For this post, I had all these awesome ideas and when I put them on paper, nothing really came out of it so I had to scrap it all. I hope that acknowledging that I’ve got this writer’s block will help it pass quickly.

By: Gustavo Arellano

Gustavo Arellano — Mon, 23 Nov 2009 21:37:29 +0000

Your “funks” are what the vast majority of writerkind would call talent they’d kill their own mother for…

By: Cynthia Furey

Cynthia Furey — Fri, 20 Nov 2009 22:57:28 +0000

Runaway: I hope you’ve healed! The easy stuff can sometimes be the hardest, huh?

By: Devin

Devin — Thu, 19 Nov 2009 19:26:50 +0000

I think it’s fair to note that a great chef can save just about anything from disaster. Especially after a dufus boyfriend comes in and adds too much salt to the sauce……my bad.

By: The Runaway Spoon

The Runaway Spoon — Fri, 13 Nov 2009 23:20:49 +0000

Oh, how right you are! Meat sauce is always the right answer. And I am so sympathetic to the cooking mojo-loss. I am nursing a big bad burn, not from confit-ing duck legs, or slow roasting a lamb, or perfecting a perfect souffle, but from reheating chicken tenders in the toaster oven when my planned recipe test was a bust but I still needed dinner! I wish I had a big bowl of your lovely sauce, but I think, just maybe, I have a little tucked away in the freezer. Maybe it will bring the magic back to the kitchen.