Need good recipe for bistro.......

Discussion in 'Food & Cooking' started by joe giancola, Mar 20, 2012.

  1. joe giancola

    joe giancola

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    Hi, need good recipe for italian sausages to serve in a bistro (stew style)
     
  2. koukouvagia

    koukouvagia

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    Are you looking for a recipe on how to make sausages?  Or how to cook sausages?
     
  3. joe giancola

    joe giancola

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    how to cook them...... recipe that will stay long under dry heat  without them drying out ," stew style"
     
  4. chefbuba

    chefbuba

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    What is "stew style"?
     
  5. left4bread

    left4bread

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    It's a new style of Italian sausages that simply DO NOT when stew them.

    Can't believe you haven't heard of them.

    Big East Coast thing.

    Simply cook stew, add Italian (stew style)

    How to cook them?, recipe...

    Very important to stay long under dry heat without them drying out

    Enjoy?
     
  6. chefedb

    chefedb

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    Stew Style? What culinary establishment gave you that term? A meat  stew is sauteed or browned first then cooked with a moist heat either on top of stove  or in oven, and is  usually a combonation of ingredients. Not an East Coast thing, at least not here in this country maybe elsewhere.
     
    Last edited: Mar 21, 2012
  7. left4bread

    left4bread

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    Exactlu!

    Unrestricted "stew style".

    The thing is that they DON'T when you cook them!

    I think the "east coast" is that they actually "do", but, hey who are we to say?

    It's a East Coast thing and I'm not gonna argue with them...  lol

    edit: under dry heat recipe that will stay longer, sorry :D

    dry heat = long how to cook them, duh.

    Now we get it

    haha
     
    Last edited: Mar 21, 2012
  8. koukouvagia

    koukouvagia

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    What do you mean by dry heat?  You can use them in a soup like pasta e fagiole.  Or you can braise them in tomato sauce.  But leaving them out on dry heat for a long time doesn't sound appetizing.
     
  9. kuan

    kuan Moderator Staff Member

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    I'm still freakin' confused.  Tell us the method.  You cook them how?  In liquid and then you set them under a heat lamp?
     
  10. petalsandcoco

    petalsandcoco

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    I'm not sure either Kuan,

    Could it be sausage stew made like this ? [​IMG]
     
  11. michaelga

    michaelga

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     I must be missing something.

    I still don't know what you mean with 'stew-style' - if it's a language thing try telling us without the translation.
     
  12. chefedb

    chefedb

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    Petals you have it all wrong.."" Who is on first, what is on second, I don't know is on third."" and everyone else plays left out.

     Now  do you have that straight????  It's Cambodian Cuisine in the rough.

    Needless to say I will not be dining  in this establishment  to soon. EJB
     
    Last edited: Mar 21, 2012
  13. petalsandcoco

    petalsandcoco

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    Tonight ......I have a headache. 

    @ Joe : No one can answer your post until you clarify some of the questions.
     
    Last edited: Mar 22, 2012
  14. boar_d_laze

    boar_d_laze

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    How do you hold what's apparently some sort of stew or braise under "dry heat?"  What's "dry heat" anyway? A pro kitchen-pass heat lamp setup?  Reheating covered in an oven?  Wouldn't the last simply (a) be more braising; and (b) the right way to go about it?

    Left4Bread -- No offense but you're writing is incomprehensible  I'm sure you have experience with what may be the dish in question, and something to add about a new sausage sensation sweeping the five boroughs; but please post again, this time including all of the important nouns.

    Petals -- This is giving me a headache too.

    ED -- WTF?  Why bring up an old Abbot and Costello routine?  Why a duck?

    BDL
     
    Last edited: Mar 22, 2012
  15. cheflayne

    cheflayne

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    Marx Brothers

    Cocoanuts
     
  16. cheflayne

    cheflayne

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    " I hear the tusks are looser in Alabama" -W.C. Fields
     
  17. someday

    someday

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    You guys never heard of "stew style?" 

    I'm from Texas, but spent several years on the East Coast. It's basically a lot of dry heat, a recipe, then you add Italian (stew style, not other), and baby, you gotta stew goin'. The secret is to use a dry heat so they don't dry for a long. Some people add a pork rib bone (only one, preferably with some good meat still on it) and moist water. 

    It's basically a free form kind of stew, and the Italian (stew style) DO when you cook them dry, but DON'T when you don't. 

    I'm pretty sure it's in Le Guide. Try recipe #1146...? IIRC. 
     
  18. koukouvagia

    koukouvagia

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    I am so lost in this thread.
     
  19. margcata

    margcata Banned

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    I believe it is possible, he means without olive oil or sauce  or  liquid in a sauté pan ... just in hot skillet, which is Dry Heat and  nothing else ... Yes ?

    Margcata.
     
  20. chefedb

    chefedb

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    Funny I lived in New York (which is East Coast  in case some don't know for 45 years never heard of "Stew Style " Its either a stew or its not.  And to stew is NOT dry heat. At least not in this country.