I might sit and watch on FB for a break, but I won’t sit down for an entire TV show of this. She has no personality, and there’s bare minimum instructions. It’s just an average homemade youtube cooking video.
She is an idiot! She is Italian? Every Italian knows you do not put olive oil in with the pasta while boiling. It keeps the sauce from sticking to the pasta. Cook shrimp til it turns “Pinky”???????
and then cooking it again in the…zippy?zappy? sauce. The whole thing was a disaster. Frankly, I would not have sauted the shrimp at all and just tossed them in the sauce raw and let them simmer before adding the pasta…
TT, no Italian would ever pre-cook the shrimp. And, who puts oil on pasta? You add a little sauce to the pasta after it’s cooked to coat it (which prevents sticking). Dumping a gigantic glob of sauce on top of pasta must be a Jersey thing!! Or maybe it’s just a JU DICE thing.
Um, TT. Step back. You would not be “sauteing” the shrimp in the sauce. You would be “stewing” them. You do not stew shrimp. You sauté them in oil, pre flavored with garlic and them squirt some lemon. Then sauce. She put fucking lemon in the tomato sauce. Dear god.
Turn the fucking heat down. That will stop it from”foaming”. What is involved in your foam? Ive never had pasta foam. If it bubbles up and looks like it’s going to boil over, simple blow across the top of the pot. It will instantly subside. Like if you’re pouring a carbonated beverage and it isabout to overflow, you simply place your finger on the bubbles and the salt from your skin will instantly make it stop (beer especially).
TeeCee, I had to smile at these tips. I have never heard of putting your finger in the foam to neutralize it. Love it – and will definitely put it to the test. 🙂
She said to sauté the shrimp for 8-10 minutes. That’s wrong – large shrimp should take only 3-4 minutes. Medium shrimp, between 2-3 and small shrimp, approx. 2-2 1/2 minutes. Cooking 8-10 minutes will make the shrimp like rubber.
I have this cookbook and have made this pasta dish. I have gotten lots of compliments on her recipes. The production qualities of this short video put it beyond your average homemade cooking video, but I agree that she is a stiff and a little awkward. Whatever you think of Tre, you have to admire her gumption.
Or not. 🙂
This did not disappoint. I don’t know if she’s authentically borderline retarded or a marketing genius. Her one hiccup was her mispronunciation of “ingrediences.”
There are just so many people with talent struggling out there I can’t support her or her ventures any more knowing the crimes she’s committed. Maybe she will have an epiphany while in prison and start taking responsibility for what she’s done and tell the truth. Yeah…….probably not.
That wasn’t as bad as I thought it would be. She obviously took the joke that Dina and Andy made during reunion about a cooking show to heart. Anyone else notice she went back to pronouncing her last name as “Ju-dice” like in earlier seasons of RHONJ, not the “ju-di-chay” of late?
Come on, give her some slack on how her name is pronounced. (Slay her on everything else, if you want. She earned that.)
I have one of those names. Before I married my husband, I saw his name in print. I said,”that’s a whole bunch of vowels going on there. How do you say it?” He told me and my response was, “oh. Ok. The Tennessee way of saying it.”
No, I can’t. That’s why I don’t use it, TT. Make a note and check my emails to you. I refuse to mispronounce it and sound like an uneducated hick. It’s their name, they can say it however they want.
Yeah, she probably returned to the American version for her studies at the Federal Institution. If Joe is deported and she decides to leave with him he will mot likely return to the tiling pronunciation. It’s a matter of convenience …
R U serious Theresa ? …you are a moron …go to jail already ….please go away …of my ears hurt from listening to her with the instructions ….my 10 year old makes warming up her spaghettios more interesting …Theresa …..Shut the [email protected]##$ up …go to jail …
I can’t believe I am going to say positive things about Teresa, (did not watch video,). but she doesn’t hang her head, she goes right on promoting anything she can to make a $ for her family before she goes off to jail. That part I give her credit for, but I would love to tell her to stop seeking fame for herself and family, make Joe figure out what he can do support family and she should beg forgiveness and then see what happens. I feel like she is a a Kris Kardashien wannabe. It can’t end well. I won’t buy anything she promotes, but the general public is pretty forgiving.
Trying to provide for her children? I think you meant to say buy a new pair of Louboutins. If Tre had been trying to provide for her kids, they’re have a college fund, not a giant house and lifestyle that mommy and daddy are going to prison for.
Like one of the previous people said if you cooked those shrimp 8 to 10 minutes they would be like rubber, also if you cook the shrimp in pan to be done you can’t put them in hot sauce still on the stove while you cook the pasta. The shrimp will still be cooking ohy you wouldn’t be able to chew them if you had shark teeth. Maybe she got nervous and screwed up. Lots of people don’t like Tre, well I really don’t either, but you have to give her credit for trying. After she has a LOT of money to pay back and she has to get it from some where. I don’t think the banks will help, do you? That’s a ha ha so don’t get upset.
If this is some kind of preview or audition to host a cooking show when she gets out of prison, I truly hope it works out and I’ll tell you why:
She needs to make some significant income for those people who were defrauded to have a SHOT at getting paid back. The more she works, the more likely they’ll see retribution.
@Victoria, do you really think anyone is going to get their money back? I’m pretty sure she has been hiding money all along. Think about all those fabulini (?) Cash autograph signing events!
I always wondered if she could actually cook. Sometimes guidettes surprise the hell out of me by having mad cooking skills passed down to them and they are effortless and natural in the kitchen. She is not in that category.
You never ever ever put oil in pasta. When you salt the water, you need to make it taste like the sea. Not sprinkle it. As already pointed out, the shrimp were over cooked. But the biggest sin? And italian would NEVER EVER EVER take undressed cooked pasta and pile shit on top and serve it. Do you know how horrible that is? You add the pasta to the sauce and finish cooking there. I’m not even going to start in on her sauce. Redpack? Dear lord.
The best I can say is that she acted like half an adult and not a giggling child. Until the outtakes at the end. God bless the production crew. That must have been a very difficult shoot.
I use my parents cast iron skillets they got as a wedding present and they celebrated their 55th wedding anniversary yesterday. Cast iron holds up. Also, cast iron isn’t expensive. You can get a 12 inch Lodge skillet for about $35. Season your skillets well and use them often and they will last for generations.
Without a bit of brown (or Palm) sugar to bring out the flavours in the Sauve, this would be a very boring-tasting dish. Sauce should also be seasoned with celery. Also, shrimp just cooked in plain olive oil sounds very bland to me as well. Kinda like Tre in this video.
What??? You should never need to put fucking sugar in sauce. Bring out the flavor??? Celery???? That might go in gravy but not sauce. There is a difference.
I’m betting you’re a big Francesco rinaldi or Ragu fan.
Celery, no. Sugar, yes. Great-grandma, who came over on the boat, said sugar takes the acidity out of tomatoes. So yes, I always put sugar in the sauce. It’s fucking AWESOME.
I’m not EYEtalian so I know I don’t get a vote, but in the south we put a tiny pinch of salt in the sauce toward the end to “marry the flavors.” I’m not convinced it actually does anything, it’s such a teensy amount. But I was told to do it, so I do.
On Thu, Dec 11, 2014 at 5:11 PM, Tamara Tattles wrote:
You must use some cheap ass high tomatoes. Of course the older generation had to add a LITTLE sugar. The quality of canned and fresh tomatoes they got was shit. But now, you can get or grow san marzanos. No need for extra sugar. The sun and the soil make them perfectly sweet.
It’s not to add sweetness. It’s hardly enough to even do anything. It’s just what you do. Kinda like a bay leaf in stuff. I’m convinced that really doesn’t do anything either. But I do it.
On Thu, Dec 11, 2014 at 5:15 PM, Tamara Tattles wrote:
So…adding sugar…is..NOT for sweetness? Huh. It might be what YOU do. It’s what Ragu does. But it’s not what a real italian cook does. I love people who say it cuts the acidity. It does not. It just makes for sweet acid. This country and the fucking sugar. It’s just not necessary, and franky, not good.
IT MARRIES THE FLAVORS! allegedly. It’s less than a quarter teaspoon for the whole ginormous skillet. We won’t even discuss the fact the was not cooking in cast iron…
On Thu, Dec 11, 2014 at 7:09 PM, Tamara Tattles wrote:
Jesus fuck. Sugar does not marry anything. You also have said salt instead of sugar here somewhere. Salt DOES highlight and bring out flavors. But it’s unneccessary in a tomato sauce. Another thing she fucked up.
We can’t all be YOU, TeeCee. I will concede that your make a better sauce than I do… probably.
I would never have you over for dinner and serve anything remotely Italian. In fact I would never cook for you at all. But I’d for sure come eat at your house! If it weren’t for that whole street crossing thing.
On Thu, Dec 11, 2014 at 7:15 PM, Tamara Tattles wrote:
It’s great to cook in cast iron. But you don’t want the enamel coating. Steal one from someone’s great grandmamma. Find one at an estate sale. Frankly if you are not born into a family with cast iron skillets, you should probably just eat out.
On Thu, Dec 11, 2014 at 11:57 PM, Tamara Tattles wrote: > >
My great-great-great grandmother put fucking small amounts of sugar in many dishes, and the family spaghetti sauce is hands-down the best I’ve ever tasted. My peeps on this side are all German, and we’re well-known for kicking ass in many different genres of food. My German mom married my Ukrainian dad and cooked cabbage rolls and perogies like no Ukrainian had ever seen before or since. Grown men still cry over her cooking. I don’t care if it’s traditional in Italian traditional cooking or not, IT’S THE BOMB. Don’t knock it til you try it.
I do, stand corrected on the celery. It’s celery salt. And yes, there is a basil leaf or two involved as well, which also act like the sugar, TO BRING OUT THE FLAVOURS.
When you ask is it good to cook in cast iron, you have to answer COOK WHAT? For a tomato gravy or a stew, it’s perfect. For a marinara, not so much. Here is why. You don’t use a combine to mow your lawn and you don’t take a pushmower to the back 40. You use the right tool for a job. Cast iron is great for a long haul. Even heat. Less sticking. Even if it sticks a little, it generally won’t char. But it’s heavy, expensive and harder to clean. If you’re making a marinara, a thinner pot or pan is fine. You don’t leave it. It cooks a short time and you’re stirring. So heat distribution and sticking are not a worry. You don’t wear out your cast iron. And it doesn’t kill your wrists to lift it.
ROFLMAO… “wearing out your cast iron”? I cook with cast iron that is at least three generations old. I’ll let you know when I see signs of it “wearing out.”
On Fri, Dec 12, 2014 at 8:39 AM, Tamara Tattles wrote: > >
Yours either doesn’t have enamel or it’s worn off. It wears off. And my mother’s handed down cast iron was worn so that the bottom of the I sides were no longer flat. There was a curve.
dear god. Maybe on one of those newfangled stock pots.. Enamel fucks up the whole concept. It’s just there for people who need pretty cookware. And that shit flakes off and you end up eating it.
Good lord, woman. You’ve said some fucked up shit here, but ENAMEL?
On Fri, Dec 12, 2014 at 2:44 PM, Tamara Tattles wrote: > >
OK, I did not want to weigh in here… but here goes… My mother came here from Italy when she was 21. She puts a teaspoon of sugar in her sauce (for a huge pot). No celery. It is an Italian thing.
Che idiota, Ms. Tee Cee; and I usually like your righteousness.
If you actually cooked for your whole life, knew chefs, and had an Italian grandma, yes, on occasion, a teaspoon of sugar can lessen acidity of tomatoes. Perhaps you need to get to Italy, or California wine country.
LOL at the assumptions in ALL these posts. Cooking isn’t an exact fucking science, and there’s no RIGHT way to do something. You do what you want to make it taste good. And not have rubbery shrimp.
dj i taste the sauce first. if the tomatoes are a little tart/acidic i add a tiny bit of sugar to balance it out. if they aren’t, i don’t. my sauce is fabulous, & i’ve been making it for 45 yrs, so teecee can just kiss my ass.
CELERY??? That’s a new one. I’ve been cooking 40 years and have never heard that one! Soups, stews, stuffing, stuffed w/pimento and cream cheese YES – but never celery in sauce. I can’t even imagine the taste.
I can’t speak for anyone else, but it’s a Louisiana thing. The holy trinity. Emeril Lagesse talks about it all the time. My mother’s family is from New Orleans and that’s how we do it! I’m sure it’s not traditional.
Tanya, you’re clearly an idiot. Basil…one of the strongest flavored herbs…BRINGS OUT flavor? Ugh. You and your great grandmother and your nazi kraut relations should just eat with the hogs out of the slop pile.
It’s a basil leaf that you remove before eating. I’m just grateful I don’t have to eat the slop that comes out of your “traditional” Italian kitchen. Oh yeah, and go fuck yourself.
Awww….TeeCe . You always seem to piss everyone off every time a Theresa bold comes on here what give ? ….love ya ! …remember that before you go off on me : – *
Ok, I lied. I just checked and I have the Fast and Fit cookbook, and made the shrimp scampi. Her recipes calls for cooking the shrimp for 3 – 4 mins and she does not include oil in the pasta water. Makes you wonder, since those are fairly basic things that she botched in this video.
Don’t you guys know that She’s preparing to work in the kitchen in prison and cook for all the inmates. LOL I hope they give her the job cleaning the SHIT off the toilets, maybe that will make her face reality and realize the magnitude of her crime & what she’s done. ( I doubt it ). She should be out there looking for a Cardboard Box for her & those SPOILED BRATS To live in for when she comes home from prison. OMG it doesn’t end everything is all about her. I believe she is going to be SOOOO hated in prison, she is definitely going to have a BIG BULLS-EYE on her back. Mark my words
On most cooking shows they tell you how much( or approximately how much) of each ingredient they are adding to the dish. I don’t even cook shrimp and I know that you could just throw it in with the sauce to cook it. That was rough! Who told her this would be a good idea to shoot??
Um…you can not “throw shrimp in sauce” to cook it. And cooking shows, especially italian cooking shows, do not give you measurements for every single thing. Sometimes they give none. Because they don’t measure. I don’t measure. I just know. If you don’t know, call for takeout or watch and learn.
Amen about your “no sugar”, “no oil in pasta water” (it also toughens pasta) ‘make the pasta water as briney as the sea’ and to ‘finish cooking (just pre al dente) pasta in the sauce’ comments.
I think add the sugar is a country/Southern thing. Agreed that all it would do is make an acidic sauce sweeter tasting
In the words of Top Chef Hung Huynh, ” it’s so easy, even a monkey can do it “. But then again, even I, with camera lights and action, may mess up and burn the kitchen down. :-/
I loved the video! Everyone else in the comments… You guys are being super bitchy and EXTRA critical for no reason. I’m sure the pasta dish turned out delicious. It looked like she had fun doing it.
Oh, please save us from your Polyanna, bullshit. UnAmerican people like you JUST LOVE to tell us what to post in your attempt to censor or sugar what’s written here.
Absolutely untrue. I don’t give a shit how she looks, dresses, pronounces words, raises her kids or breaks the law. But I WILL fucking critique her completely clueless cooking video. You don’t know. Obviously.
And she looked like she had a broom up her ass. She did NOT look like she was having fun. A good cook is very at ease and comfortable in the kitchen. She is none of those three things.
I won’t watch it, but I think it’s a smart idea. Youtube can provide a decent income and if her plan is to release these weekly or whatever while she’s “away”, she can keep herself in the public eye somewhat and her brand might still have some strength by the time she gets out. I think she looks great in the video. Gawd I used to hate her but for whatever reason she seems kinda harmless to me lately.
It wasn’t as bad as I thought it would be. I don’t put olive oil in my pasta water, but I’m tempted because that shit sticks together instantly after draining. I think Ina Garten always put olive oil in the pasta water. So I guess she sucks, too. I ALWAYS put a little sugar in my sauce and my chili, and lima beans and peas, too. It tastes good and I love it. I love green beans cooked and then sauteed quickly with butter, S&P, sugar and garlic. So kill me.
I put olive oil in my boiling water too, and it works wonders. What’s the big deal again?
Tre is not a chef. She’s a home cook. Her mom probably cooks more for her family than she’d like us to believe, but we’ve watched her cooking before. She’s never claimed anything more impressive than being a home cook. Lay off.
I am with you on this J.D. add a couple of drops of oil to the boiling water for pasta; boiling water for pierogis requires a bit more of olive oil. Never had problem with sauce not sticking to the pasta or pierogis.
sugar is THE secret ingredient in spaghetti and crabs so I think it would go well with shrimp too. I like to put sugar on my bacon too. Peas? Green beans? Pass the sugar please it sounds delish. Also I was having trouble stealing a potato salad recipe from Corkys…yep sugar. And a little whipped cream.
You’re kidding right? Whipped Cream in potato salad??? Do you mean the stuff in a can – or heavy cream whipped and not sweetened? Regardless, it still sounds disgusting but I am curious. (Not curious enough to try it but I’d like to know about the whipped cream).
So I did a little research about Corky’s potato salad, and one online copycat says add half a cup of sugar! Lol-that is even too much for me, and really it is soo subtle. I also found that the guy who did the Kickstarter potato-salad deal last summer was specifically requesting Corky’s secret recipe on Reddit haha. Yeah it is that good.
The whipped cream I think I used it twice-once straight out of the can and once some heavy cream whipped without sugar, folded-into the salad. The copycatters seam to lean towards sour cream, but I didn’t need that at all, just mayo and some whipping cream and some sugar.
If you ever have a chance to try Corky’s, you’ll see what I mean-they really have a unique flavor.
I wish I had the time and inclination to jar sauce. My family used to do it every summer. It was like the scene they showed years ago with Teresa’s parents in the garage (when she explained that if you were OTR, you are not allowed to help because of superstition). There were a dozen or so of us in the heat cutting and skinning and boiling (jars) and filling and boiling again for about three days to put up sauce for the year for four families. It was torture. Flies biting the shit out of you. Cuts aggravated by acidic tomato juice. Sweat sweat sweat. Ugh. So, no. I buy San Marzano (I know Ive said that too many ties already) and they are great. In the summer, if they are garden grown and good, I’ll use fresh. But even a lot of farm stands have shit tomatoes in the US. I actually have a book about the devolution of tomatoes in this country and how all flavor has been eliminated. Go to Europe and every tomato you get is beautiful. I had a tomato salad in Turkey that I remember well. It ranks among the best things I’ve ever eaten. Until that woman died in the restaurant. But I digress. What were we talking about?
If you don’t watch someone die on a European vacation, it’s not a good trip. I swear it’s happened nearly every time I travel. Except Romania. I don’t recall anyone dying there. But there was DRACULA so…
And yes US grown tomatoes are shit. Down here in God’s country even. Lately there has been so much blight caused by too much rain, I have been spending weeks and months trying to fix my soil for spring.
It’s hard to find San Marzano plants down here as well.
But I loved your story about the olden days and canning, granny.
On Fri, Dec 12, 2014 at 7:27 PM, Tamara Tattles wrote: > >
@ TC: I feel for you. When I was a kid I was sent off every summer for picking and canning. Everyone I knew lived in the country, including us, so there was always something ready to be picked, skinned, scaled, packed, slaughtered, or canned. And I, too, had someone totally drop dead on my last trip abroad. What a weird kinship. Lol!
I don’t like her using a pre-made sauce, even her own, because it doesn’t take brain surgery to quickly throw the sauce together.
I don’t like how serves/ plates her pasta and sauce.
What we do: NEVER place oil in your pasta water; stir if you don’t want your noodles stick; the oil will make your pasta tough and it prevents your sauce from adhereing to your pasta. Instead, place strained scoops (with your spider strainer) of your pasta, *just before it’s al dente*, to stir it into your cooked sauce (take it off your heat) to absorb some of the sauce. (If it is too tight, just add a little pasta water in it.) Then, after you plate your sauced pasta, drizzle a round bit of olive oil.
I like to here lots of different ideas that you all have for cooking I’m a southern girl who learned to cook from watching my mom and aunties in the kitchen and it’s all trail and error and personal taste. I’ve seen that the mistake that most home cooks do is over cook their meats and seafood it’s already dead don’t try rekill it.
Just because Clamenza used a little sugar as his secret ingredient in The Godfather does not make it right or necessary today. Like I said, the quality of the tomatoes in cans in 1946 was not so great. So you had to compensate. It’s not an Italian thing. It is and Italian-American thing. As is adding sugar to everything we out in our fat mouths. Which is why we are a kardashian country. You don’t see many fat people in Italy. You know why? They don’t add sugar to shit that does not require it. TOMATOES ARE ACIDIC. Deal with it. If you don’t like it, use fucking koolaid as a condiment to pasta.
I’m off to Rome tomorrow. But I’ll be sure to tell all the Italians that their marinara is too acidic.
I really do try not to step on your toes TeeCee …but ummm…when is the last time you were in Italy ….most families …INCLUDING those who own restaurants are heavy …overweight etc …I WAS there twice in the past 3 years ….but with that said .. IF we were face to face friends …and I am a true Floridian …love my seafood …and you invited me to dinner ….what would you make ? And please included ingredients and cooking instructions …I am always game for a good Seafood dish ! …with all that said I don’t give a rats fucking ass what Theresa cooked or how .. She needs to shut the fuck up …go to jail and pay those she owes back ! If anyone supports her in future T.V. shows ..or anything she does those are the ones that are saying “its OK to lie and steal” don’t see Theresa doing anything for anyone else …charity . those in need etc .. That’s my thoughts and opinion.
Rather than comparing experiences, let’s just rely on statistics. Look up some facts. On study I easuly found shows the Us to be the 18th lardyest country. While Italy ranked 97th. After them are scandinavin countries and starving Ethiopia and Somalia kinda places.
As for cooking for you why the fuck would I ever do that. But considering that you are in Florida, I’m guessing your like a whole messa possum.
Well ..TeeCee ….First ..when responding …Learn how the fuck to spell ! ….and I was just asking IF …because you seem to have so many directions on how to cook I gave you a hypothetical situation …you cook ..what would you cook …but it seems that you just won’t to be a complete Fuck You when it comes to cooking .. Why are you so mad ? I mean seriously …? And by the way FUCK YOU TOO ! And …forgot to answer your question “why would you cook for me ?” …I didn’t think you would …dont think you make to many friends on here that would eat ANYTHING you cooked for them ..
So, you refuse to look at actual data? That clearly shows that Italians in Italy are not obese? Have you hear of the Mediterranean diet? People strive to eat like Italians because of the health and longevity they enjoy. I’ve been to italy many times. And as I said, I’m going there tomorrow. I can tell you that almost all the native Italians are beautiful, healthy people. There are good points to not being a melting pot. Beauty and health is one.
I been to Rome, Florence, Bologna, Milan and I didn’t see any obese people there. I think it would be an exception rather than the rule. The US, Australian and the UK are vying for 1st place for being the most obese country. Certainly not Italy. And my brother lives in Italy, Reggio Emilia, and nobody is fat there. I mean some of the older Italians have put on a few lbs but I wouldn’t consider that in the obese category.
I have… but it is soooooo hard. I’ve completely blown that eating plan lately and eating fast food and my body is VERY unhappy about it. It will take me months to get back on track.
On Sat, Dec 13, 2014 at 1:06 PM, Tamara Tattles wrote: > >
that’s ok, giving up sugar is hard when it’s in everything so falling off is normal and expected in my opinion. I was just talking about this with a friend who just got diagnosed as diabetic. What’s important is getting to where most of your meals/snacks are whole and low glycemic. then when you fall off it’s not so bad. You may be surprised though how you legit lose the taste for a lot of “fun” food. Eventually 😉
I also want to add that NO I’m not from the south, I live further north than all of yoos, in Canada (at the 100th meridian.) So no, not from the southern states, not from the States, period (although I lived many long years in Chicago- still north, tho). So I don’t know anything about how folks like to sweeten it up in the south. I’m also not famiar with Ragu sauce or any sauce from the har, but thanks to teeter or whoever the fuck made all the ASSumptions.
*jar
Reading through her posts I see teeter or whatever the fuck her name is is an ignorant fat Italian ho that probably wears two tonnes of makeup and three of gold jewellery. Ignorant knows no bounds, but I’m sure she’s in real good with the other enlightened and educated Italians from Jersey. So teeter take your no-sugar fat-ass pasta and shove it up your fat pasta-lovin ass. Yeah, I can sling it too, sister. Over and out, bitches!
Eat shit, Tanya. I AM a Jersey Italian, and I am NOT like the stereotypes ignorant-ass reality TV producers like the rest of the world to think we are. I and my Italian relatives and friends actually are enlightened and educated. So shove it up your cold Canadian cooze, “sister!”
LOL. Tanya is ruining my unicorns and rainbows vision of Canookians. I hope she doesn’t get mowed down by a moose or something. The rest of y’all see so nice. 🙂
On Fri, Dec 12, 2014 at 8:44 PM, Tamara Tattles wrote: > >
Most Americans, (I may be projecting) general view of Canada and Canadians is they are super nice people and live in a beautiful country. We pick on them because we love them… 🙂
That said, I’ve traveled a lot by myself to other countries and I was surprised that Canada was a lot different than I expected. I had a hard time with money, tipping, buying things, everything related to purchases was weird to me. Grocery stores were weird, and I’m not just talking about milk in a baggie. I think I expected a lot of differences in other countries and expected Canada to be like Minnesota or something.
On Sat, Dec 13, 2014 at 11:46 AM, Tamara Tattles wrote: > >
I never said we don’t have Ragu in Canada BoBo, I said I don’t buy sauce from a jar at the store.
Canadians ARE very nice and anyone who’s actually visited here knows it’s not “little America” or whatever.
I was just reacting to the overbearing bitchy bully on here. I can’t believe how some of you suck her ass.
Why do the ones who say they’re leaving ALWAYS come back? It’s so funny! *Hint: Just don’t tell us you’re signing off. Then check back every 30 seconds if you want, and you don’t look dumb doing it!
I believe this video is geared to those of us with children who are required to serve 365 dinners a year. I have slopped together something similar on occasion though never added lemon juice…..will try it next time.
See …..that’s how big her ass is …it comes into a blog that had NOTHING to do with her ….. [email protected]$%& Kim Kardashian …she needs to have a used wedding ring …wedding dress …used sheet set …and used nanny for a web site …she’s used up …will never have a calm …wholesome family ..she’s a …rat in tha sewer …noons can tolerate her more that a period of time…just like her other two sisters ….I am so sorry TT ….but it just had to come out …luv u all ….
…Samantha… crazy weird post… stop with the ellipses… pick one strange trait for weird posts… like either the ellipses… or the strange phrases… that make no sense…
Tamara’s comments are actually funny and entertaining…thank you, Tamara. However, TeeTeePeePee is just a bitter, ignorant bitch. Who’s probably never left her state. Not knows the name of any other state. What a fucking c–t.
Yeah …I’m thinking everyone should just give TeeCee a Big Christmas hug …you know the kinda one where the person says they dont want it …complains while you do it then is all …teary eyed after ….awww …I wuv u TeeCee… Smooches …
@ Tanya ,
Just curious.
Also at the risk of teecee trippin out. Only because she and or any one else in here, should really NOT require “back up.” Especially teecee. So, get over that part. ☺
You realize people may feel the EXACT same way about you and also other commenter’s? Not to mention when sharing personal experiences to help further a point or prove knowledge on a subject…may also feel you/others are FULL OF IT?
Is this just because teecee gets under your skin? Because there are others that do the same. This has little to do with TEECEE but, EVERYTHING to do with your comment.
Ok I am giving you the simplest most incredible Italian recipe with celery!!! My parents lived in Italy for a couple years. My mother brought back a “sauce” from Northern Italy, that is proof that simple good ingrediences are amazing. It is equal parts butter and olive oil (not much ,2 tb?) Saute some onion, celery, garlic. Blanch GOOD tomatoes crush with your hands and cook together. Add fresh basil and top with good parm or I have used asiago. Use a delicate pasta. Now this sauce tastes like spring, I still love a homegrown tomato sandwich; white bread, Dukes mayo, salt and pepper but this is my spring dish. Quit giving people who mention celery so much grief; it could be that they are from northern Italy. I grew up with long cooking sauces typical Italian. Hey TT, Perhaps we could have a side cooking spot? I love ethnic food and truly enjoy reading others cooking advice and ideas.
If y’all would all shut up and listen to TeeCee, you’d probably learn something. If you followed me on Twitter you would know that I ask her about 12 cooking questions a day.
She’s a bitch, sure. But she’s a bitch that knows how to cook.
On Fri, Dec 12, 2014 at 1:21 PM, Tamara Tattles wrote: > >
I’m sorry. You all missed the memo. It’s cerlery SEED or salt or some such idiocy. I concede that the sauce you describe sounds good. I love celery. But that sauce is not marinara. Which is what we were talking about. I will make you cry with a Bolognese that starts with celery, carrot, onion and garlic.
Dang, I thought I wouldn’t be able to post in this thread as I’m a non-Italian cook. I’m from the hills of Virginia and was surprised no one posted that you shouldn’t ever cook acidic foods in cast iron cookware. Some have even had their food stuff taste metallic while cooking with tomatoes, vinegar, lemon etc. So in this hillbilly’s opinion, Italian food cooking should skip my beloved cast iron. : ) And if you’re buying new cookware, I’d go with Lodge and season, season, season.
Breelee I to am from southern part of va and live in the country and a cast iron skillet is part of most peoples households. My great grandmother owned a farm and grew all her vegetables churned butter from her cows milk gathered eggs from her chickens and butchered meats from their farm. A real farm to table family. I spent summers on the farm and learned a lot of family recipe’s from her. She made cornbread for lunch and dinner every day in her big cast iron skillet and it was the best and yes don’t kill me deep southerners but she put sugar in it but anyways that’s usually what I use mine for and frying chicken/ fish. But I did not know that you should not put acidic food in it so thanks for the tip.
I think the sprinkle of sugar is a southern thing. 🙂 I quit buying refined sugar a long time ago. I keep meaning to pick up a small bag to use for sauces. I could keep it in a salt shaker…
Cheychey, what a awesome story, thanks for sharing. I got my 1st bee sting as a child while out in the south 40 watching my grandparents cows. lol My mom also made cornbread everyday, and company would pre-order and she’d have a couple of skillets made for them to take home. Mine’s not as good but close. Real crispy and I love it in milk w/onion, or in beans with mayo, yes mayo and onion. My kids always said it looked like something already eaten. lol My dad would eat C.B. in buttermilk.
Acidic: TT’s right it strips the seasoning, that’s all I really know as I’m not a pasta/sauce person. Google has all kinds of warnings, so that’s what I went by. Also I was in a cast iron group that preached the same. You haven’t seen cast iron till you see some of their collections all hung by their pot bellied stoves. : ) Thanks for bringing up fried chicken, as I’m stunned I’ve never tried that in C.I., now I will.
Now I’m confused again. Yes I am challenged in the kitchen. I’m more of a baker. My husband is a mean cook though. Never uses a receipe but he makes a lot of North Africian sauces and stews that are slow simmering tomato based. I wanted to get some cast iron cookware for him but it’s not good for tomatoes or acidics? I was looking at seasoned Lodge and Bartelli has some enamel coated on the outside.
Cast iron both leeches iron into foods, which can be toxic to babies and can make anyone sick, and can cause foods to become rancid. The way the metal reacts to the fat can spoil food.
If you must buy new, Lodge cast iron is fine. NO ENAMEL and you will need to season it yourself. It’s fine that Lodge thinks it is seasoned, but you will need to season it. There are plenty of directions for this on the Internet.
The acid crap is bullshit. Ignore it.
On Fri, Dec 12, 2014 at 3:46 PM, Tamara Tattles wrote: > >
And Angel, look into Tramontina for a Dutch oven. They are pretty much the same as Le Cruset and about a quarter of the price. The only thing is, the lid handle is plastic, so if you want to put it in the oven, you have to either replace the handle (you can use a metal drawer handle) or just take it off and use potholders to shimmy it off.
Funny you suggested that brand Teecee! I have a set of their porcelain enameled everyday cookware. Love them! I didn’t know they made cast iron. Thanks for the tip!
TT- if you add sugar, the best is Palm (coconut) sugar. It won’t crash out your blood sugar levels like white or even brown sugar, so therefore burns slower and longer. Plus, it can be bought organic and is not processed, and therefore much healthier. I use it in all recipes that call for white and/or brown sugar.
If you are from the hills of VA you should know that there is nothing better for cooking acidic foods than cast iron. The only concern is the acidity will eat away at your seasoning over time. But if you are seasoning and greasing your cast iron properly this is not a problem.
That whole acidic foods in cast iron myth has been debunked a million times. I think that is just propagated by people who want to sell other cookware. Part of the BENEFIT of cast iron is it adds a small amount of iron to the food.
You should rinse (never with soap) and wipe your cast iron dry after every use and coat lightly with either lard or Crisco. Put a paper towel between each if you are nesting them in a drawer.
On Fri, Dec 12, 2014 at 2:19 PM, Tamara Tattles wrote: > >
Made tre’s reciepe last night since it was raining in California. it was a hit with the mixed up Italians in my house! Next, she can put out a you-tube video, “how to build a house using someone else’s money”. See how that goes over.
And you did it the way she did. You just took the Goobers of pasta and put it in a bowl and then put some sauce just on the top and served it? And it was good? And the pasta wasn’t just a big gross dry sticky blob? Oh wait.
Yes, TeeCee I followed the receipt to the letter. I lived in Chatham, Morristown and Summit New Jersey for some years so I’ve been exposed to some GOOD Italian cooking. I thought I would give Tre the benefit of the doubt since I am a lousy cook myself, but I do own a iron skillet passed down to me from my mother from New Orleans, it’s scary all bumpy and rough looking I think I might die of tomaine (sp) poisoning if I use it to cook with.
I hope Tre is allowed to cook in the prison kitchen I think this will be a great way to keep her sanity intact. She will have enough demons in her head now that Joe is cheating on her and looking to file for divorce
BWAHAHAHA. You lived in New Jersey so you know good italian food? I think you’ve missed and illustrated the point of this whole post at the same time. Enjoy the shit food.
This video is new? It looks like it was shot in 1992. also Red Pack? Blech. I usually use a combination of fresh and canned peeled, I don’t have the patience anymore for the full on cooking extravaganza. Luigi Vitelli. I’m in NYC and have to admit I have known people to put a squeeze of lemon in there, and also a little olive oil in the boiling water, — not that I’m one of them mind you!!! — so Tre’s didn’t pull this out of her ass.
This has been fun! TT whenever you find yourself bored you should start a thread on cooking. Oh maybe a clip of Dina Manzo telling us how to set a table!
Sauce is quick and vegetarian (although you can add cooked meat like sausage or meatballs) and gravy is meat based and slow cooked. A good gravy has whole cuts of meat. I don’t serve or eat that meat. I give it to the dog and put in sausage or meatballs towards the end. It should cook all day long. Or bracilole which cooks in the gravy and is served.
And relly, sauce and gravy, like most italian foods, vary from person to person. Based on region, season and family member. Mothers/father’s pass on their recipes. Their kids learn the recipe and then once they’ve mastered it, they make their own changes. In italian families the man could be as good as or better than the woman at cooking. He may or may not be the primary cook for the family.
I finally watched her video. Low rent shrimp fra diavolo. Yuck. Over cooked shrimp.
I do like the Marcella Hazan tomato butter sauce. I 28 oz can San Marzano tomatoes. Roughly chopped with juice. 1 med peeled yellow onion cut in half. 1/2 stick butter. Salt and pepper. Put all ingreadients in med heavy sauce pan. Bring to simmer. Simmer on low heat for 45 min, stir occasionally. Remove onion. Serve over cooked pasta. It’s great with gnocchi. A little Romano cheese is nice.
Don’t add olive oil to pasta water. Americas test kitchen guys say a Tbs of lemon juice to pasta water with the salt will keep it from sticking. Never rinse pasta and marry it with sauce. A little grated carrot helps if you feel the sauce is too acid.
When my boys were small and cooking was hectic I used the glass ring also. Saved many a boil over. I was in a hurry, had flames to high and didn’t pay attention like I should. Loved that glass ring.
Foaming pasta water, try rinsing your equipment better, might be soap residue. Doesn’t take much.
I doubt Teresa wrote her cook books or she had a great food editor that corrected the finer details and tested the recipes. No way the woman on that video wrote those recipes.
Between the rubber shrimp and lemon added to sauce was telling.
TT, I’ve almost every size cast iron but it’s to heavy for most dishes I cook today. I also have a very heavy enameled cast iron from Belgium. It’s my favorite pot that I found used 20+ years ago. It’s not like the light weight crap sold here.
Try tossing your pasta quickly with tongs if your using a strainer and not adding it to sauce from pot. Try not letting it sit alone for very long.
I agree this was a great post mostly light hearted and funny but some good tips. I cook often as I have young kids at home so it’s cool to hear tips from everyone that I may not have tried. I watch the chew a lot and get a lot of ideas as well. But personal accounts of what has worked well for others is a great way to further your skills. I’ve read posts here for a few months my sister in law told my about this sight and I have to say I really enjoy it and read everyday and I’ve never posted anything until here and I have to say that I’ve quite enjoyed the different perspective from people of all ages, races, economic backgrounds, and regions across the world so let me stop before I get more sappy but thanks TT for opening up your life and time it doesn’t go unappreciated. I love that you allow us to have different opinions and talk about them.
I just sat here reading all the comments. Hilarious! This is honestly one of the funniest blogs out there. And yes, the point of just exactly how stupid Teresa is was lost in the kitchen wars. How can anyone(her “fans”…) be so loyal to just plain stupid?
California has large Italian and Swiss Italian populations. They are the fishermen in the coastal cities up and down the coast.
These Italian families were the first people to settle the harbor towns.
Hippies have moved to Oregon.
I didn’t watch video but this has been the best, snarkiest, fun, nformative, educational and enjoyable thread I’ve read here. I think you know I’m here every day and always enjoy the posts and comments. This has to be one of the best.
It sounds like Tre was making Shrimp Fra Diabolo. This is supposed to be her “signature dish”. She’s made it on every talk show she did a Cooking segment on.
One of my favorites from the thread…
It’s hard to find San Marzano plants down here as well.
But I loved your story about the olden days and canning granny
TeeCee
We didn’t can granny. We pickled her.
tamaratattles
Well, I’ve been canned before. And pickled before. I much prefer being pickled.
Perfect. Lol
I’d love it if you had a cooking ‘sidebar’ , if it were half as entertaining as this thread
As for TeeCee, she might be a bitch but she speaks her mind,sounds as though she has a good palate and you can never call her stupid or ignorant. A cunt maybe but I can deal with that.
Maybe I’d stand across the street with you though. Lol.
This stupid chick always has to learn the hard way. People that watch cooking shows, TRY the recipes, and then let people know FAST if they are good or not, and what is wrong with them. The day after the show aired, people will know what’s wrong with it on the internet, and to avoid it.
Don’t buy her swill, thinking it will benefits the victims of their fraud. That 14 million bankruptcy has already been discharged, the victims will NEVER see their money.
Ok, so I have looked and lurked for quite a while now, and I just cannot take much more…Who is this TeeCee person that is allowed to blatantly disregard common decency and attack anyone who happens to chime in – including the owner of the site…to be honest, there seems to be a bit of resemblance to Joseline Hernandez and her bad attitude….so why is TeeCee allowed to ‘come for everyone’….
Oh and BTW, adding a bit of sugar to a tomato based sauce reduces the acidity in the sauce and rounds out the flavors…and no, before you come for me – I don’t buy cheap tomato products, nor do I put oil in my pasta, nor do I cook my shrimp for 8-10 minutes…and yes, some people DO make their sauce with onion, celery, bell pepper and even carrots – sometimes it is the only way that parents can get their children to eat vegetables…and, it may be the way that they were taught to cook their spaghetti sauce…and the foam on the top of the pasta pot – not exactly foam in the true sense – only bubbles – big round bubbles…
We’re not really big on common decency here. There is nothing in the commenting rules about fighting amongst ourselves over the inclusion (I do) or lack there of (TeeCee doesn’t) of a pinch of sugar in meat sauce. This place isn’t for everyone. Thus the unconventional commenting rules.
I love your response !!!!! Also just FYI. When you blog on here, BH Wanna gets REAL anal about leaving ……..(dot dot dots) I got my azz chewed out for doing that. (Didn’t care……………………just letting u know) lol
Welcome long time reader first time commenter! Here’s the thing you have to know: TeeCee is a massive cunt. But she’s our cunt. I promise she’ll grow on you. And while I’ve never been subjected to her vitriol (although that of course could change at any moment) her one redeeming quality as far as I can tell is that she can take it as well she dishes it. Welcome to our wonderfully dysfunctional family!!
By growing on me, do you perhaps mean like a fungus or mold? And, as far as the use of the little dots or bunny poops, I’m not too worried – I’ve used them for a very long time and have had many others try to convince me not to use them and as you can see…Anyway, she may be a “C U Next Tuesday” but jumping on everyone simply because they have a different recipe or means of cooking is a bit much. We have an old saying – “You catch more flies with sugar than you do with salt”, and in this case, you can make better sauce with sugar than you can salt! Oh yeah, San Marzano tomatoes are raised in that region of Italy – the small town of San Marzano, near Naples. There are very few areas of the world that have the same soil and climate. A close variety would be the Creole tomato grown near NOLA. Thanks for the welcome and the warning!
See ya!
No, Teresa “can’t take it.” That’s why she flipped the table, walked off the set at the last reunion, threw Andy back in his seat at another reunion, snarled at Kathy, and refused to write a blurb for her cookbook. All because of a dictionary present after the whole world hears her butcher the English language week after week.
I might sit and watch on FB for a break, but I won’t sit down for an entire TV show of this. She has no personality, and there’s bare minimum instructions. It’s just an average homemade youtube cooking video.
I will not even watch for the laugh. Go to prison already!
You are TRULY my Gemini Sister!
She is an idiot! She is Italian? Every Italian knows you do not put olive oil in with the pasta while boiling. It keeps the sauce from sticking to the pasta. Cook shrimp til it turns “Pinky”???????
and then cooking it again in the…zippy?zappy? sauce. The whole thing was a disaster. Frankly, I would not have sauted the shrimp at all and just tossed them in the sauce raw and let them simmer before adding the pasta…
TT, no Italian would ever pre-cook the shrimp. And, who puts oil on pasta? You add a little sauce to the pasta after it’s cooked to coat it (which prevents sticking). Dumping a gigantic glob of sauce on top of pasta must be a Jersey thing!! Or maybe it’s just a JU DICE thing.
Um, TT. Step back. You would not be “sauteing” the shrimp in the sauce. You would be “stewing” them. You do not stew shrimp. You sauté them in oil, pre flavored with garlic and them squirt some lemon. Then sauce. She put fucking lemon in the tomato sauce. Dear god.
I believe WHAT I SAID WAS, I would not saute them at all. I’d just toss them in raw into the sauce.
On Thu, Dec 11, 2014 at 6:13 PM, Tamara Tattles wrote:
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I am loving the cooking throw down between TeeCee and Tamara.
She’s the better cook. But I’m the cast iron expert and this is making my head explode.
On Fri, Dec 12, 2014 at 4:29 PM, Tamara Tattles wrote: > >
I always put oil in my pasta while it’s boiling, it keeps it from ‘foaming’ over.
I have a glass disk I put in the pot that prevents it from boiling over.
Turn the fucking heat down. That will stop it from”foaming”. What is involved in your foam? Ive never had pasta foam. If it bubbles up and looks like it’s going to boil over, simple blow across the top of the pot. It will instantly subside. Like if you’re pouring a carbonated beverage and it isabout to overflow, you simply place your finger on the bubbles and the salt from your skin will instantly make it stop (beer especially).
TeeCee, I had to smile at these tips. I have never heard of putting your finger in the foam to neutralize it. Love it – and will definitely put it to the test. 🙂
Laying a wooden spoon over the pot keeps it from boiling over.
laying a wooden spoon over the top of the pot keeps it from boiling over.
She said to sauté the shrimp for 8-10 minutes. That’s wrong – large shrimp should take only 3-4 minutes. Medium shrimp, between 2-3 and small shrimp, approx. 2-2 1/2 minutes. Cooking 8-10 minutes will make the shrimp like rubber.
Ding Ding Ding That’s one problem she made… Especially since she kept cooking them in the sauce…
On Thu, Dec 11, 2014 at 3:02 PM, Tamara Tattles wrote:
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I have this cookbook and have made this pasta dish. I have gotten lots of compliments on her recipes. The production qualities of this short video put it beyond your average homemade cooking video, but I agree that she is a stiff and a little awkward. Whatever you think of Tre, you have to admire her gumption.
Or not. 🙂
I do agree with that, she’s got spunk
I hate spunk..
Ooooh Mr. Graaant…
This did not disappoint. I don’t know if she’s authentically borderline retarded or a marketing genius. Her one hiccup was her mispronunciation of “ingrediences.”
And “Giudice”….
And “cummin”.
She definitely needs some coaching. She mispronounces so many words that it throws you off the recipe.
Because she won’t look at that damn dictionary!
Yawn….she’s robotic!
There are just so many people with talent struggling out there I can’t support her or her ventures any more knowing the crimes she’s committed. Maybe she will have an epiphany while in prison and start taking responsibility for what she’s done and tell the truth. Yeah…….probably not.
Andy even said the Joe and Teresa were not “reflective” or “introspective” people.
The woman is shameless. Don’t even get me started on that Gia music video/girl group. Jesus.
That wasn’t as bad as I thought it would be. She obviously took the joke that Dina and Andy made during reunion about a cooking show to heart. Anyone else notice she went back to pronouncing her last name as “Ju-dice” like in earlier seasons of RHONJ, not the “ju-di-chay” of late?
Yes. She seems to have gone back to the American pronunciation AGAIN. She always has to think really hard about what her name is these days.
On Thu, Dec 11, 2014 at 3:33 PM, Tamara Tattles wrote:
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Come on, give her some slack on how her name is pronounced. (Slay her on everything else, if you want. She earned that.)
I have one of those names. Before I married my husband, I saw his name in print. I said,”that’s a whole bunch of vowels going on there. How do you say it?” He told me and my response was, “oh. Ok. The Tennessee way of saying it.”
So you can’t pronounce your own name either? I’ll make a note of that.
On Fri, Dec 12, 2014 at 11:16 AM, Tamara Tattles wrote: > >
No, I can’t. That’s why I don’t use it, TT. Make a note and check my emails to you. I refuse to mispronounce it and sound like an uneducated hick. It’s their name, they can say it however they want.
She needs to pick a lane when it comes to how to pronounce her effing name. Or better yet go back to Gorga.
Exactly. That’s why I stick to my maiden name. It’s hard enough.
Um… I think it would really be worth your time to practice saying your last name.
Yeah, she probably returned to the American version for her studies at the Federal Institution. If Joe is deported and she decides to leave with him he will mot likely return to the tiling pronunciation. It’s a matter of convenience …
R U serious Theresa ? …you are a moron …go to jail already ….please go away …of my ears hurt from listening to her with the instructions ….my 10 year old makes warming up her spaghettios more interesting …Theresa …..Shut the [email protected]##$ up …go to jail …
Will the next segment be how to jazz up her prison cup-of-ramen?
LOL! That actually would be awesome – Fabulicious Prison Grub. 🙂
Hee, hee, hee, hee! 🙂
I can’t believe I am going to say positive things about Teresa, (did not watch video,). but she doesn’t hang her head, she goes right on promoting anything she can to make a $ for her family before she goes off to jail. That part I give her credit for, but I would love to tell her to stop seeking fame for herself and family, make Joe figure out what he can do support family and she should beg forgiveness and then see what happens. I feel like she is a a Kris Kardashien wannabe. It can’t end well. I won’t buy anything she promotes, but the general public is pretty forgiving.
Tre is a fighter. Delusional a lot of times, but she is a hard worker and will never give up on trying to provide for her children.
Well Gia probably needs to make a new video before Tre goes to jail!
Yes, they appear to be prepping her to step in as the new family moneymaker. I wonder if they’ve ruined her credit, yet.
Trying to provide for her children? I think you meant to say buy a new pair of Louboutins. If Tre had been trying to provide for her kids, they’re have a college fund, not a giant house and lifestyle that mommy and daddy are going to prison for.
Her poor girls are going to choke to death on those shrimp tails that she didn’t bother to cut off after she turned the shrimp into rubber
Like one of the previous people said if you cooked those shrimp 8 to 10 minutes they would be like rubber, also if you cook the shrimp in pan to be done you can’t put them in hot sauce still on the stove while you cook the pasta. The shrimp will still be cooking ohy you wouldn’t be able to chew them if you had shark teeth. Maybe she got nervous and screwed up. Lots of people don’t like Tre, well I really don’t either, but you have to give her credit for trying. After she has a LOT of money to pay back and she has to get it from some where. I don’t think the banks will help, do you? That’s a ha ha so don’t get upset.
It was abundantly obvious to me that she had never cooked that dish before in her entire life.
On Thu, Dec 11, 2014 at 4:18 PM, Tamara Tattles wrote:
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And I seriously doubt that shrimp is her dorters’ favorite dish!
Did she say parsley? Wouldn’t you use basil?
If this is some kind of preview or audition to host a cooking show when she gets out of prison, I truly hope it works out and I’ll tell you why:
She needs to make some significant income for those people who were defrauded to have a SHOT at getting paid back. The more she works, the more likely they’ll see retribution.
This is a three minute thing on Youtube until she goes to prison.
Maybe next week she will make a PBJ or something. MILINIA is a better cook than she is.
She should have started with her “homemade jarred sauce”
Also TEECEE is expected to come screaming in here any minute about her putting oil in the pasta water.
On Thu, Dec 11, 2014 at 4:27 PM, Tamara Tattles wrote:
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@Victoria, do you really think anyone is going to get their money back? I’m pretty sure she has been hiding money all along. Think about all those fabulini (?) Cash autograph signing events!
If they win a settlement and garnish wages, yes. I believe people will get some* money back.
TT I meant if this 3 minute youtube video is being used as an audition for, testing the waters for, etc…
It’s not. It’s some Youtube channel trying to make a buck of Tre before she goes to the big house.
On Thu, Dec 11, 2014 at 8:37 PM, Tamara Tattles wrote:
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I always wondered if she could actually cook. Sometimes guidettes surprise the hell out of me by having mad cooking skills passed down to them and they are effortless and natural in the kitchen. She is not in that category.
You never ever ever put oil in pasta. When you salt the water, you need to make it taste like the sea. Not sprinkle it. As already pointed out, the shrimp were over cooked. But the biggest sin? And italian would NEVER EVER EVER take undressed cooked pasta and pile shit on top and serve it. Do you know how horrible that is? You add the pasta to the sauce and finish cooking there. I’m not even going to start in on her sauce. Redpack? Dear lord.
The best I can say is that she acted like half an adult and not a giggling child. Until the outtakes at the end. God bless the production crew. That must have been a very difficult shoot.
Ha! I was waiting for this. I knew it would make your head explode.
On Thu, Dec 11, 2014 at 4:35 PM, Tamara Tattles wrote:
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LOL, You’re so right and sooo funny.
I was not trying to be funny.
I think this is an old video. It doesn’t seem recent to me; she’s pronouncing her name as Jew Dice. She hasn’t done that in at least 2 years.
Um…where did you get the information that it’s old? Did you bother to read comments before adding?
You should probably stop thinking. You are not very good at it.
On Thu, Dec 11, 2014 at 4:36 PM, Tamara Tattles wrote:
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I use my parents cast iron skillets they got as a wedding present and they celebrated their 55th wedding anniversary yesterday. Cast iron holds up. Also, cast iron isn’t expensive. You can get a 12 inch Lodge skillet for about $35. Season your skillets well and use them often and they will last for generations.
Without a bit of brown (or Palm) sugar to bring out the flavours in the Sauve, this would be a very boring-tasting dish. Sauce should also be seasoned with celery. Also, shrimp just cooked in plain olive oil sounds very bland to me as well. Kinda like Tre in this video.
*sauce, not Suave. Thanks, iPhone…that “correction” makes perfect sense.
What??? You should never need to put fucking sugar in sauce. Bring out the flavor??? Celery???? That might go in gravy but not sauce. There is a difference.
I’m betting you’re a big Francesco rinaldi or Ragu fan.
Celery, no. Sugar, yes. Great-grandma, who came over on the boat, said sugar takes the acidity out of tomatoes. So yes, I always put sugar in the sauce. It’s fucking AWESOME.
I’m not EYEtalian so I know I don’t get a vote, but in the south we put a tiny pinch of salt in the sauce toward the end to “marry the flavors.” I’m not convinced it actually does anything, it’s such a teensy amount. But I was told to do it, so I do.
On Thu, Dec 11, 2014 at 5:11 PM, Tamara Tattles wrote:
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You must use some cheap ass high tomatoes. Of course the older generation had to add a LITTLE sugar. The quality of canned and fresh tomatoes they got was shit. But now, you can get or grow san marzanos. No need for extra sugar. The sun and the soil make them perfectly sweet.
It’s not to add sweetness. It’s hardly enough to even do anything. It’s just what you do. Kinda like a bay leaf in stuff. I’m convinced that really doesn’t do anything either. But I do it.
On Thu, Dec 11, 2014 at 5:15 PM, Tamara Tattles wrote:
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So…adding sugar…is..NOT for sweetness? Huh. It might be what YOU do. It’s what Ragu does. But it’s not what a real italian cook does. I love people who say it cuts the acidity. It does not. It just makes for sweet acid. This country and the fucking sugar. It’s just not necessary, and franky, not good.
IT MARRIES THE FLAVORS! allegedly. It’s less than a quarter teaspoon for the whole ginormous skillet. We won’t even discuss the fact the was not cooking in cast iron…
On Thu, Dec 11, 2014 at 7:09 PM, Tamara Tattles wrote:
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Jesus fuck. Sugar does not marry anything. You also have said salt instead of sugar here somewhere. Salt DOES highlight and bring out flavors. But it’s unneccessary in a tomato sauce. Another thing she fucked up.
We can’t all be YOU, TeeCee. I will concede that your make a better sauce than I do… probably.
I would never have you over for dinner and serve anything remotely Italian. In fact I would never cook for you at all. But I’d for sure come eat at your house! If it weren’t for that whole street crossing thing.
On Thu, Dec 11, 2014 at 7:15 PM, Tamara Tattles wrote:
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Is it bad to cook in cast iron? Curious because I’ve been wanting a set of enamel covered cast iron cookware.
It’s great to cook in cast iron. But you don’t want the enamel coating. Steal one from someone’s great grandmamma. Find one at an estate sale. Frankly if you are not born into a family with cast iron skillets, you should probably just eat out.
On Thu, Dec 11, 2014 at 11:57 PM, Tamara Tattles wrote: > >
My great-great-great grandmother put fucking small amounts of sugar in many dishes, and the family spaghetti sauce is hands-down the best I’ve ever tasted. My peeps on this side are all German, and we’re well-known for kicking ass in many different genres of food. My German mom married my Ukrainian dad and cooked cabbage rolls and perogies like no Ukrainian had ever seen before or since. Grown men still cry over her cooking. I don’t care if it’s traditional in Italian traditional cooking or not, IT’S THE BOMB. Don’t knock it til you try it.
I do, stand corrected on the celery. It’s celery salt. And yes, there is a basil leaf or two involved as well, which also act like the sugar, TO BRING OUT THE FLAVOURS.
When you ask is it good to cook in cast iron, you have to answer COOK WHAT? For a tomato gravy or a stew, it’s perfect. For a marinara, not so much. Here is why. You don’t use a combine to mow your lawn and you don’t take a pushmower to the back 40. You use the right tool for a job. Cast iron is great for a long haul. Even heat. Less sticking. Even if it sticks a little, it generally won’t char. But it’s heavy, expensive and harder to clean. If you’re making a marinara, a thinner pot or pan is fine. You don’t leave it. It cooks a short time and you’re stirring. So heat distribution and sticking are not a worry. You don’t wear out your cast iron. And it doesn’t kill your wrists to lift it.
ROFLMAO… “wearing out your cast iron”? I cook with cast iron that is at least three generations old. I’ll let you know when I see signs of it “wearing out.”
On Fri, Dec 12, 2014 at 8:39 AM, Tamara Tattles wrote: > >
Yours either doesn’t have enamel or it’s worn off. It wears off. And my mother’s handed down cast iron was worn so that the bottom of the I sides were no longer flat. There was a curve.
ENAMEL????????????
dear god. Maybe on one of those newfangled stock pots.. Enamel fucks up the whole concept. It’s just there for people who need pretty cookware. And that shit flakes off and you end up eating it.
Good lord, woman. You’ve said some fucked up shit here, but ENAMEL?
On Fri, Dec 12, 2014 at 2:44 PM, Tamara Tattles wrote: > >
Got it on the cast iron verses regular pan. Teecee’s comments on this thread are much more informative than Tre’s video!
Celery & sugar in sauce??????????????????????????? NO!!!!
OK, I did not want to weigh in here… but here goes… My mother came here from Italy when she was 21. She puts a teaspoon of sugar in her sauce (for a huge pot). No celery. It is an Italian thing.
Che idiota, Ms. Tee Cee; and I usually like your righteousness.
If you actually cooked for your whole life, knew chefs, and had an Italian grandma, yes, on occasion, a teaspoon of sugar can lessen acidity of tomatoes. Perhaps you need to get to Italy, or California wine country.
lol at all the assumptions in this comment.
On Thu, Dec 11, 2014 at 10:08 PM, Tamara Tattles wrote:
>
LOL at the assumptions in ALL these posts. Cooking isn’t an exact fucking science, and there’s no RIGHT way to do something. You do what you want to make it taste good. And not have rubbery shrimp.
I always use celery, carrot,onion, and garlic in my sauce. I almost purée it in food processor and then cook in olive oil. To each their own….
dj i taste the sauce first. if the tomatoes are a little tart/acidic i add a tiny bit of sugar to balance it out. if they aren’t, i don’t. my sauce is fabulous, & i’ve been making it for 45 yrs, so teecee can just kiss my ass.
CELERY??? That’s a new one. I’ve been cooking 40 years and have never heard that one! Soups, stews, stuffing, stuffed w/pimento and cream cheese YES – but never celery in sauce. I can’t even imagine the taste.
I can’t speak for anyone else, but it’s a Louisiana thing. The holy trinity. Emeril Lagesse talks about it all the time. My mother’s family is from New Orleans and that’s how we do it! I’m sure it’s not traditional.
Tanya, you’re clearly an idiot. Basil…one of the strongest flavored herbs…BRINGS OUT flavor? Ugh. You and your great grandmother and your nazi kraut relations should just eat with the hogs out of the slop pile.
It’s a basil leaf that you remove before eating. I’m just grateful I don’t have to eat the slop that comes out of your “traditional” Italian kitchen. Oh yeah, and go fuck yourself.
Awww….TeeCe . You always seem to piss everyone off every time a Theresa bold comes on here what give ? ….love ya ! …remember that before you go off on me : – *
I think you mean BAY LEAF…not basil leaf.
On Fri, Dec 12, 2014 at 10:25 AM, Tamara Tattles wrote: > >
“First, we’re going to add the olive oil…” No, if it’s it’s the first ingredient you don’t ADD it! Awkward, clumsy…pretty lame.
And I also don’t think she can pronounce “haute”…
Ok, I lied. I just checked and I have the Fast and Fit cookbook, and made the shrimp scampi. Her recipes calls for cooking the shrimp for 3 – 4 mins and she does not include oil in the pasta water. Makes you wonder, since those are fairly basic things that she botched in this video.
Don’t you guys know that She’s preparing to work in the kitchen in prison and cook for all the inmates. LOL I hope they give her the job cleaning the SHIT off the toilets, maybe that will make her face reality and realize the magnitude of her crime & what she’s done. ( I doubt it ). She should be out there looking for a Cardboard Box for her & those SPOILED BRATS To live in for when she comes home from prison. OMG it doesn’t end everything is all about her. I believe she is going to be SOOOO hated in prison, she is definitely going to have a BIG BULLS-EYE on her back. Mark my words
On most cooking shows they tell you how much( or approximately how much) of each ingredient they are adding to the dish. I don’t even cook shrimp and I know that you could just throw it in with the sauce to cook it. That was rough! Who told her this would be a good idea to shoot??
Um…you can not “throw shrimp in sauce” to cook it. And cooking shows, especially italian cooking shows, do not give you measurements for every single thing. Sometimes they give none. Because they don’t measure. I don’t measure. I just know. If you don’t know, call for takeout or watch and learn.
Of course you can. The shrimp soak up the sauce as they cook in the last five minutes the sauce simmers…
On Thu, Dec 11, 2014 at 6:05 PM, Tamara Tattles wrote:
>
Oh sorry. You CAN. If you suck at cooking.
Amen about your “no sugar”, “no oil in pasta water” (it also toughens pasta) ‘make the pasta water as briney as the sea’ and to ‘finish cooking (just pre al dente) pasta in the sauce’ comments.
I think add the sugar is a country/Southern thing. Agreed that all it would do is make an acidic sauce sweeter tasting
In the words of Top Chef Hung Huynh, ” it’s so easy, even a monkey can do it “. But then again, even I, with camera lights and action, may mess up and burn the kitchen down. :-/
I loved the video! Everyone else in the comments… You guys are being super bitchy and EXTRA critical for no reason. I’m sure the pasta dish turned out delicious. It looked like she had fun doing it.
Oh, please save us from your Polyanna, bullshit. UnAmerican people like you JUST LOVE to tell us what to post in your attempt to censor or sugar what’s written here.
Teresa could not teach 7th grade HomeEc at a school for the mentally challenged.
Thank you for the reminder about the point of this post.:)
We now return to our mindless bickering aready in progress.
On Fri, Dec 12, 2014 at 4:44 PM, Tamara Tattles wrote: > >
Absolutely untrue. I don’t give a shit how she looks, dresses, pronounces words, raises her kids or breaks the law. But I WILL fucking critique her completely clueless cooking video. You don’t know. Obviously.
And she looked like she had a broom up her ass. She did NOT look like she was having fun. A good cook is very at ease and comfortable in the kitchen. She is none of those three things.
I won’t watch it, but I think it’s a smart idea. Youtube can provide a decent income and if her plan is to release these weekly or whatever while she’s “away”, she can keep herself in the public eye somewhat and her brand might still have some strength by the time she gets out. I think she looks great in the video. Gawd I used to hate her but for whatever reason she seems kinda harmless to me lately.
It wasn’t as bad as I thought it would be. I don’t put olive oil in my pasta water, but I’m tempted because that shit sticks together instantly after draining. I think Ina Garten always put olive oil in the pasta water. So I guess she sucks, too. I ALWAYS put a little sugar in my sauce and my chili, and lima beans and peas, too. It tastes good and I love it. I love green beans cooked and then sauteed quickly with butter, S&P, sugar and garlic. So kill me.
We don’t have to, the sugar will.
On Thu, Dec 11, 2014 at 8:39 PM, Tamara Tattles wrote:
>
Sweet! 🙂 And cinnamon. The perfect flavor marriage.
I put oil on the pasta after I drain it, never have a problem with sticking.
I’ve never had a pot of pasta foam or boil over…
On Fri, Dec 12, 2014 at 5:25 PM, Tamara Tattles wrote: > >
Dear TT readers,
I put olive oil in my boiling water too, and it works wonders. What’s the big deal again?
Tre is not a chef. She’s a home cook. Her mom probably cooks more for her family than she’d like us to believe, but we’ve watched her cooking before. She’s never claimed anything more impressive than being a home cook. Lay off.
Love,
Your local #TreHugger
The olive oil on the pasta keeps the sauce from sticking to the pasta.
Teresa can’t cook.
You are an idiot.
On Thu, Dec 11, 2014 at 9:39 PM, Tamara Tattles wrote:
>
Oil in pasta water! HELL NO. It prevents pasta from absorbing sauce and it toughens the pasta.
I am with you on this J.D. add a couple of drops of oil to the boiling water for pasta; boiling water for pierogis requires a bit more of olive oil. Never had problem with sauce not sticking to the pasta or pierogis.
Stupid pollack.
I’m glad you’ve had similar experiences. People are crazy.
Perogies aren’t just Polish…they’re also Ukrainian, Russian…You forgot to shout out a bigoted slur to these groups too, TeeTee.
What is the bigoted slur for Ukranians? I try to learn a new word everyday.
On Fri, Dec 12, 2014 at 12:16 PM, Tamara Tattles wrote: > >
Russian. 🙂
lol
On Fri, Dec 12, 2014 at 2:19 PM, Tamara Tattles wrote: > >
Perfect come back … Russian! LMAO
sugar is THE secret ingredient in spaghetti and crabs so I think it would go well with shrimp too. I like to put sugar on my bacon too. Peas? Green beans? Pass the sugar please it sounds delish. Also I was having trouble stealing a potato salad recipe from Corkys…yep sugar. And a little whipped cream.
yum
You’re kidding right? Whipped Cream in potato salad??? Do you mean the stuff in a can – or heavy cream whipped and not sweetened? Regardless, it still sounds disgusting but I am curious. (Not curious enough to try it but I’d like to know about the whipped cream).
So I did a little research about Corky’s potato salad, and one online copycat says add half a cup of sugar! Lol-that is even too much for me, and really it is soo subtle. I also found that the guy who did the Kickstarter potato-salad deal last summer was specifically requesting Corky’s secret recipe on Reddit haha. Yeah it is that good.
The whipped cream I think I used it twice-once straight out of the can and once some heavy cream whipped without sugar, folded-into the salad. The copycatters seam to lean towards sour cream, but I didn’t need that at all, just mayo and some whipping cream and some sugar.
If you ever have a chance to try Corky’s, you’ll see what I mean-they really have a unique flavor.
That’s what miracle whip is. Mayo with EXTRA sugar. Lots of people swear by it for potato salad. I’d rather add vinegar.
Thank you…at least a few of you Get It!!
If you jar your own fresh tomatoes, I find you never need sugar. Only for the store bought junk.
I wish I had the time and inclination to jar sauce. My family used to do it every summer. It was like the scene they showed years ago with Teresa’s parents in the garage (when she explained that if you were OTR, you are not allowed to help because of superstition). There were a dozen or so of us in the heat cutting and skinning and boiling (jars) and filling and boiling again for about three days to put up sauce for the year for four families. It was torture. Flies biting the shit out of you. Cuts aggravated by acidic tomato juice. Sweat sweat sweat. Ugh. So, no. I buy San Marzano (I know Ive said that too many ties already) and they are great. In the summer, if they are garden grown and good, I’ll use fresh. But even a lot of farm stands have shit tomatoes in the US. I actually have a book about the devolution of tomatoes in this country and how all flavor has been eliminated. Go to Europe and every tomato you get is beautiful. I had a tomato salad in Turkey that I remember well. It ranks among the best things I’ve ever eaten. Until that woman died in the restaurant. But I digress. What were we talking about?
If you don’t watch someone die on a European vacation, it’s not a good trip. I swear it’s happened nearly every time I travel. Except Romania. I don’t recall anyone dying there. But there was DRACULA so…
And yes US grown tomatoes are shit. Down here in God’s country even. Lately there has been so much blight caused by too much rain, I have been spending weeks and months trying to fix my soil for spring.
It’s hard to find San Marzano plants down here as well.
But I loved your story about the olden days and canning, granny.
On Fri, Dec 12, 2014 at 7:27 PM, Tamara Tattles wrote: > >
We didn’t can granny. We pickled her.
Well, I’ve been canned before. And pickled before. I much prefer being pickled.
On Fri, Dec 12, 2014 at 7:58 PM, Tamara Tattles wrote: > >
That is probably very true for you, but some people like the acid of fresh tomatoes cut with a pinch of white sugar.
And by somebody, of course you mean intelligent beings…
@ TC: I feel for you. When I was a kid I was sent off every summer for picking and canning. Everyone I knew lived in the country, including us, so there was always something ready to be picked, skinned, scaled, packed, slaughtered, or canned. And I, too, had someone totally drop dead on my last trip abroad. What a weird kinship. Lol!
I don’t like her using a pre-made sauce, even her own, because it doesn’t take brain surgery to quickly throw the sauce together.
I don’t like how serves/ plates her pasta and sauce.
What we do: NEVER place oil in your pasta water; stir if you don’t want your noodles stick; the oil will make your pasta tough and it prevents your sauce from adhereing to your pasta. Instead, place strained scoops (with your spider strainer) of your pasta, *just before it’s al dente*, to stir it into your cooked sauce (take it off your heat) to absorb some of the sauce. (If it is too tight, just add a little pasta water in it.) Then, after you plate your sauced pasta, drizzle a round bit of olive oil.
I like to here lots of different ideas that you all have for cooking I’m a southern girl who learned to cook from watching my mom and aunties in the kitchen and it’s all trail and error and personal taste. I’ve seen that the mistake that most home cooks do is over cook their meats and seafood it’s already dead don’t try rekill it.
Just because Clamenza used a little sugar as his secret ingredient in The Godfather does not make it right or necessary today. Like I said, the quality of the tomatoes in cans in 1946 was not so great. So you had to compensate. It’s not an Italian thing. It is and Italian-American thing. As is adding sugar to everything we out in our fat mouths. Which is why we are a kardashian country. You don’t see many fat people in Italy. You know why? They don’t add sugar to shit that does not require it. TOMATOES ARE ACIDIC. Deal with it. If you don’t like it, use fucking koolaid as a condiment to pasta.
I’m off to Rome tomorrow. But I’ll be sure to tell all the Italians that their marinara is too acidic.
Idiots.
Lol. Fat ass and lard ass autocorrect to kardashian and gaga on my phone.
Ha! That’s fun
I really do try not to step on your toes TeeCee …but ummm…when is the last time you were in Italy ….most families …INCLUDING those who own restaurants are heavy …overweight etc …I WAS there twice in the past 3 years ….but with that said .. IF we were face to face friends …and I am a true Floridian …love my seafood …and you invited me to dinner ….what would you make ? And please included ingredients and cooking instructions …I am always game for a good Seafood dish ! …with all that said I don’t give a rats fucking ass what Theresa cooked or how .. She needs to shut the fuck up …go to jail and pay those she owes back ! If anyone supports her in future T.V. shows ..or anything she does those are the ones that are saying “its OK to lie and steal” don’t see Theresa doing anything for anyone else …charity . those in need etc .. That’s my thoughts and opinion.
Rather than comparing experiences, let’s just rely on statistics. Look up some facts. On study I easuly found shows the Us to be the 18th lardyest country. While Italy ranked 97th. After them are scandinavin countries and starving Ethiopia and Somalia kinda places.
As for cooking for you why the fuck would I ever do that. But considering that you are in Florida, I’m guessing your like a whole messa possum.
Well ..TeeCee ….First ..when responding …Learn how the fuck to spell ! ….and I was just asking IF …because you seem to have so many directions on how to cook I gave you a hypothetical situation …you cook ..what would you cook …but it seems that you just won’t to be a complete Fuck You when it comes to cooking .. Why are you so mad ? I mean seriously …? And by the way FUCK YOU TOO ! And …forgot to answer your question “why would you cook for me ?” …I didn’t think you would …dont think you make to many friends on here that would eat ANYTHING you cooked for them ..
I would fly to TeeCee’s house, stand across the street and eat whatever she shot at me with a catapult.
On Fri, Dec 12, 2014 at 11:32 AM, Tamara Tattles wrote: > >
OK ….meet ya there with a basket to catch what comes our way !
You Simply have to visit or be there to tell others that the Italians there are not Fat….Overweight …etc …TeeCee …
So, you refuse to look at actual data? That clearly shows that Italians in Italy are not obese? Have you hear of the Mediterranean diet? People strive to eat like Italians because of the health and longevity they enjoy. I’ve been to italy many times. And as I said, I’m going there tomorrow. I can tell you that almost all the native Italians are beautiful, healthy people. There are good points to not being a melting pot. Beauty and health is one.
I been to Rome, Florence, Bologna, Milan and I didn’t see any obese people there. I think it would be an exception rather than the rule. The US, Australian and the UK are vying for 1st place for being the most obese country. Certainly not Italy. And my brother lives in Italy, Reggio Emilia, and nobody is fat there. I mean some of the older Italians have put on a few lbs but I wouldn’t consider that in the obese category.
Rome, GA……
Haha!!
That’s twice you talked about using canned tomatoes…
On Fri, Dec 12, 2014 at 8:52 AM, Tamara Tattles wrote: > >
Yep. Canned imported tomatoes are better than what most people grow in their gardens here.
Thank you. Dumping sugar in almost all ready made foods in the U.S. is killing us. Wanna lose lose that gut? Cut out sugar and ready made crap.
I have… but it is soooooo hard. I’ve completely blown that eating plan lately and eating fast food and my body is VERY unhappy about it. It will take me months to get back on track.
On Sat, Dec 13, 2014 at 1:06 PM, Tamara Tattles wrote: > >
that’s ok, giving up sugar is hard when it’s in everything so falling off is normal and expected in my opinion. I was just talking about this with a friend who just got diagnosed as diabetic. What’s important is getting to where most of your meals/snacks are whole and low glycemic. then when you fall off it’s not so bad. You may be surprised though how you legit lose the taste for a lot of “fun” food. Eventually 😉
This is a disaster.
The video or the comments?
I also want to add that NO I’m not from the south, I live further north than all of yoos, in Canada (at the 100th meridian.) So no, not from the southern states, not from the States, period (although I lived many long years in Chicago- still north, tho). So I don’t know anything about how folks like to sweeten it up in the south. I’m also not famiar with Ragu sauce or any sauce from the har, but thanks to teeter or whoever the fuck made all the ASSumptions.
*jar
Reading through her posts I see teeter or whatever the fuck her name is is an ignorant fat Italian ho that probably wears two tonnes of makeup and three of gold jewellery. Ignorant knows no bounds, but I’m sure she’s in real good with the other enlightened and educated Italians from Jersey. So teeter take your no-sugar fat-ass pasta and shove it up your fat pasta-lovin ass. Yeah, I can sling it too, sister. Over and out, bitches!
Thank god it left. What a retarded canookian. That figures though. They are all remedial. Living in America Jr must be frustarating.
TC, would it be possible for you to follow her out?
Eat shit, Tanya. I AM a Jersey Italian, and I am NOT like the stereotypes ignorant-ass reality TV producers like the rest of the world to think we are. I and my Italian relatives and friends actually are enlightened and educated. So shove it up your cold Canadian cooze, “sister!”
Huh? We have Ragu in Canada.
Tanya, please consider going outdoors to a grocery sometime. We very much do have Ragu in our Home and Native land.
LOL. Tanya is ruining my unicorns and rainbows vision of Canookians. I hope she doesn’t get mowed down by a moose or something. The rest of y’all see so nice. 🙂
On Fri, Dec 12, 2014 at 8:44 PM, Tamara Tattles wrote: > >
“America Jr.” Bwahahahaha
Most Americans, (I may be projecting) general view of Canada and Canadians is they are super nice people and live in a beautiful country. We pick on them because we love them… 🙂
That said, I’ve traveled a lot by myself to other countries and I was surprised that Canada was a lot different than I expected. I had a hard time with money, tipping, buying things, everything related to purchases was weird to me. Grocery stores were weird, and I’m not just talking about milk in a baggie. I think I expected a lot of differences in other countries and expected Canada to be like Minnesota or something.
On Sat, Dec 13, 2014 at 11:46 AM, Tamara Tattles wrote: > >
You’re a fuckin nutcase. Not the kind we like.
Oh I live by Canada. Sigh…
(Cutting myself off there.)
I never said we don’t have Ragu in Canada BoBo, I said I don’t buy sauce from a jar at the store.
Canadians ARE very nice and anyone who’s actually visited here knows it’s not “little America” or whatever.
I was just reacting to the overbearing bitchy bully on here. I can’t believe how some of you suck her ass.
Why do the ones who say they’re leaving ALWAYS come back? It’s so funny! *Hint: Just don’t tell us you’re signing off. Then check back every 30 seconds if you want, and you don’t look dumb doing it!
BH Wannabe. Here’s a sentence. BH Wannabe, please fuck off. If you don’t like how my typing is done on here and you can’t follow then don’t read it.
I believe this video is geared to those of us with children who are required to serve 365 dinners a year. I have slopped together something similar on occasion though never added lemon juice…..will try it next time.
Your kids are fat.
TeeCee …do you have any children ? Just curious ….
See …..that’s how big her ass is …it comes into a blog that had NOTHING to do with her ….. [email protected]$%& Kim Kardashian …she needs to have a used wedding ring …wedding dress …used sheet set …and used nanny for a web site …she’s used up …will never have a calm …wholesome family ..she’s a …rat in tha sewer …noons can tolerate her more that a period of time…just like her other two sisters ….I am so sorry TT ….but it just had to come out …luv u all ….
You seem mentally damaged and not intelligent. Are you that Sasha person who has melted down several times already?
…Samantha… crazy weird post… stop with the ellipses… pick one strange trait for weird posts… like either the ellipses… or the strange phrases… that make no sense…
Seriously ? Did TeeCee say My Kids are Fat?
HolyBajeezus! These comments are hella funny! Made my morning!
🙂
At you. Not with you. Jackass.
Tamara’s comments are actually funny and entertaining…thank you, Tamara. However, TeeTeePeePee is just a bitter, ignorant bitch. Who’s probably never left her state. Not knows the name of any other state. What a fucking c–t.
Yeah …I’m thinking everyone should just give TeeCee a Big Christmas hug …you know the kinda one where the person says they dont want it …complains while you do it then is all …teary eyed after ….awww …I wuv u TeeCee… Smooches …
I’d pay to see that…
You’d see her draw back a bloody stump.
Go for it Teecee!!!
@ Tanya ,
Just curious.
Also at the risk of teecee trippin out. Only because she and or any one else in here, should really NOT require “back up.” Especially teecee. So, get over that part. ☺
You realize people may feel the EXACT same way about you and also other commenter’s? Not to mention when sharing personal experiences to help further a point or prove knowledge on a subject…may also feel you/others are FULL OF IT?
Is this just because teecee gets under your skin? Because there are others that do the same. This has little to do with TEECEE but, EVERYTHING to do with your comment.
I’m just curious. Seriously.
I second this!
Wow! Do you have an online PhD in psychology? Thanks for the insights. I really take them to heart.
Plus, she started it. Attacking my sugar suggestion. Very snarkily, I may add.
Ok I am giving you the simplest most incredible Italian recipe with celery!!! My parents lived in Italy for a couple years. My mother brought back a “sauce” from Northern Italy, that is proof that simple good ingrediences are amazing. It is equal parts butter and olive oil (not much ,2 tb?) Saute some onion, celery, garlic. Blanch GOOD tomatoes crush with your hands and cook together. Add fresh basil and top with good parm or I have used asiago. Use a delicate pasta. Now this sauce tastes like spring, I still love a homegrown tomato sandwich; white bread, Dukes mayo, salt and pepper but this is my spring dish. Quit giving people who mention celery so much grief; it could be that they are from northern Italy. I grew up with long cooking sauces typical Italian. Hey TT, Perhaps we could have a side cooking spot? I love ethnic food and truly enjoy reading others cooking advice and ideas.
If y’all would all shut up and listen to TeeCee, you’d probably learn something. If you followed me on Twitter you would know that I ask her about 12 cooking questions a day.
She’s a bitch, sure. But she’s a bitch that knows how to cook.
On Fri, Dec 12, 2014 at 1:21 PM, Tamara Tattles wrote: > >
It’s nice to have a good quality.
aren’t you suppose to cook with love…….not hate
Nobody that doesn’t cook with love makes anything worth eating.
I’m sorry. You all missed the memo. It’s cerlery SEED or salt or some such idiocy. I concede that the sauce you describe sounds good. I love celery. But that sauce is not marinara. Which is what we were talking about. I will make you cry with a Bolognese that starts with celery, carrot, onion and garlic.
Ok, I’ll take the bait.
1st seating or 2nd?
And if you throw my gorgeous behind off your place, I could offer to be your Sous Chef…
I don’t think I ever make marinara. I make a meat sauce. Call it what you will.
On Fri, Dec 12, 2014 at 4:21 PM, Tamara Tattles wrote: > >
Dang, I thought I wouldn’t be able to post in this thread as I’m a non-Italian cook. I’m from the hills of Virginia and was surprised no one posted that you shouldn’t ever cook acidic foods in cast iron cookware. Some have even had their food stuff taste metallic while cooking with tomatoes, vinegar, lemon etc. So in this hillbilly’s opinion, Italian food cooking should skip my beloved cast iron. : ) And if you’re buying new cookware, I’d go with Lodge and season, season, season.
Breelee I to am from southern part of va and live in the country and a cast iron skillet is part of most peoples households. My great grandmother owned a farm and grew all her vegetables churned butter from her cows milk gathered eggs from her chickens and butchered meats from their farm. A real farm to table family. I spent summers on the farm and learned a lot of family recipe’s from her. She made cornbread for lunch and dinner every day in her big cast iron skillet and it was the best and yes don’t kill me deep southerners but she put sugar in it but anyways that’s usually what I use mine for and frying chicken/ fish. But I did not know that you should not put acidic food in it so thanks for the tip.
I think the sprinkle of sugar is a southern thing. 🙂 I quit buying refined sugar a long time ago. I keep meaning to pick up a small bag to use for sauces. I could keep it in a salt shaker…
Cheychey, what a awesome story, thanks for sharing. I got my 1st bee sting as a child while out in the south 40 watching my grandparents cows. lol My mom also made cornbread everyday, and company would pre-order and she’d have a couple of skillets made for them to take home. Mine’s not as good but close. Real crispy and I love it in milk w/onion, or in beans with mayo, yes mayo and onion. My kids always said it looked like something already eaten. lol My dad would eat C.B. in buttermilk.
Acidic: TT’s right it strips the seasoning, that’s all I really know as I’m not a pasta/sauce person. Google has all kinds of warnings, so that’s what I went by. Also I was in a cast iron group that preached the same. You haven’t seen cast iron till you see some of their collections all hung by their pot bellied stoves. : ) Thanks for bringing up fried chicken, as I’m stunned I’ve never tried that in C.I., now I will.
Now I’m confused again. Yes I am challenged in the kitchen. I’m more of a baker. My husband is a mean cook though. Never uses a receipe but he makes a lot of North Africian sauces and stews that are slow simmering tomato based. I wanted to get some cast iron cookware for him but it’s not good for tomatoes or acidics? I was looking at seasoned Lodge and Bartelli has some enamel coated on the outside.
If it’s enamel coated it’s fine.
If it’s enamel coated it’s poisonous shit.
On Fri, Dec 12, 2014 at 4:23 PM, Tamara Tattles wrote: > >
Cast iron both leeches iron into foods, which can be toxic to babies and can make anyone sick, and can cause foods to become rancid. The way the metal reacts to the fat can spoil food.
Wrongo.
Don’t you have a flight to catch? While you’re there check out all the dead Eyetalian babies lying around because their food was cooked in cast iron.
Seriousy. Are you premedicating for the flight already?
On Fri, Dec 12, 2014 at 6:00 PM, Tamara Tattles wrote: > >
If you must buy new, Lodge cast iron is fine. NO ENAMEL and you will need to season it yourself. It’s fine that Lodge thinks it is seasoned, but you will need to season it. There are plenty of directions for this on the Internet.
The acid crap is bullshit. Ignore it.
On Fri, Dec 12, 2014 at 3:46 PM, Tamara Tattles wrote: > >
And Angel, look into Tramontina for a Dutch oven. They are pretty much the same as Le Cruset and about a quarter of the price. The only thing is, the lid handle is plastic, so if you want to put it in the oven, you have to either replace the handle (you can use a metal drawer handle) or just take it off and use potholders to shimmy it off.
I’m sorry you’re poor. TeeCee.
Lodge pots have metal handles. But the fucking ENAMEL wears off very quickly.
On Fri, Dec 12, 2014 at 9:15 PM, Tamara Tattles wrote: > >
Yeah. I’m poor. I just don’t like cast iron without enamel much. The idea of never soap washing something I cook in is super skeevy.
Funny you suggested that brand Teecee! I have a set of their porcelain enameled everyday cookware. Love them! I didn’t know they made cast iron. Thanks for the tip!
TT- if you add sugar, the best is Palm (coconut) sugar. It won’t crash out your blood sugar levels like white or even brown sugar, so therefore burns slower and longer. Plus, it can be bought organic and is not processed, and therefore much healthier. I use it in all recipes that call for white and/or brown sugar.
I considered the last time I needed a pinch of sugar. I have that. But it tastes coconutty. I like it in tea though.
On Sat, Dec 13, 2014 at 4:38 PM, Tamara Tattles wrote: > >
If you are from the hills of VA you should know that there is nothing better for cooking acidic foods than cast iron. The only concern is the acidity will eat away at your seasoning over time. But if you are seasoning and greasing your cast iron properly this is not a problem.
That whole acidic foods in cast iron myth has been debunked a million times. I think that is just propagated by people who want to sell other cookware. Part of the BENEFIT of cast iron is it adds a small amount of iron to the food.
You should rinse (never with soap) and wipe your cast iron dry after every use and coat lightly with either lard or Crisco. Put a paper towel between each if you are nesting them in a drawer.
On Fri, Dec 12, 2014 at 2:19 PM, Tamara Tattles wrote: > >
You’re thinking of copper. Copper cookware and acidity are an issue. Not cast iron.
Made tre’s reciepe last night since it was raining in California. it was a hit with the mixed up Italians in my house! Next, she can put out a you-tube video, “how to build a house using someone else’s money”. See how that goes over.
And you did it the way she did. You just took the Goobers of pasta and put it in a bowl and then put some sauce just on the top and served it? And it was good? And the pasta wasn’t just a big gross dry sticky blob? Oh wait.
Yes, TeeCee I followed the receipt to the letter. I lived in Chatham, Morristown and Summit New Jersey for some years so I’ve been exposed to some GOOD Italian cooking. I thought I would give Tre the benefit of the doubt since I am a lousy cook myself, but I do own a iron skillet passed down to me from my mother from New Orleans, it’s scary all bumpy and rough looking I think I might die of tomaine (sp) poisoning if I use it to cook with.
I hope Tre is allowed to cook in the prison kitchen I think this will be a great way to keep her sanity intact. She will have enough demons in her head now that Joe is cheating on her and looking to file for divorce
BWAHAHAHA. You lived in New Jersey so you know good italian food? I think you’ve missed and illustrated the point of this whole post at the same time. Enjoy the shit food.
Because, California.
On Fri, Dec 12, 2014 at 3:28 PM, Tamara Tattles wrote: > >
Be nice about Californian’s TT! Well, some of us…
It is ingrained in Southerns to mock those crazy people out there in California and their birkenstocks and twigs and berries….
It might even be in the Bible…
On Sat, Dec 13, 2014 at 12:08 PM, Tamara Tattles wrote: > >
I would rather see a show on prison cooking: How to turn a honey bun and a candy bar into a birthday cake.
I know right Cat!! New version of the “7’up” Cake!? Hahahahaha
This video is new? It looks like it was shot in 1992. also Red Pack? Blech. I usually use a combination of fresh and canned peeled, I don’t have the patience anymore for the full on cooking extravaganza. Luigi Vitelli. I’m in NYC and have to admit I have known people to put a squeeze of lemon in there, and also a little olive oil in the boiling water, — not that I’m one of them mind you!!! — so Tre’s didn’t pull this out of her ass.
Red Pack must be a Yankee thing. Never heard of it.
It’s a cheap brand. Kind of hollow.
It’s shit. Cento brand San Marzano tomatoes. (Get the whole and squeeze them apart.) You’re welcome.
Tasos, sometimes I think you are just too perfect to be straight. I’m just saying.
On Fri, Dec 12, 2014 at 8:39 PM, Tamara Tattles wrote: > >
This has been fun! TT whenever you find yourself bored you should start a thread on cooking. Oh maybe a clip of Dina Manzo telling us how to set a table!
Sauce is quick and vegetarian (although you can add cooked meat like sausage or meatballs) and gravy is meat based and slow cooked. A good gravy has whole cuts of meat. I don’t serve or eat that meat. I give it to the dog and put in sausage or meatballs towards the end. It should cook all day long. Or bracilole which cooks in the gravy and is served.
^^^^^^ Unassimilated retard.
On Fri, Dec 12, 2014 at 9:21 PM, Tamara Tattles wrote: > >
And relly, sauce and gravy, like most italian foods, vary from person to person. Based on region, season and family member. Mothers/father’s pass on their recipes. Their kids learn the recipe and then once they’ve mastered it, they make their own changes. In italian families the man could be as good as or better than the woman at cooking. He may or may not be the primary cook for the family.
Eyetalians being non native speakers don’t know what gravy is. The stuff that goes on pasta is SAUCE.
The stuff that goes on poke chops is gravy.
The immigrants assimilate at different speeds.
On Fri, Dec 12, 2014 at 9:08 PM, Tamara Tattles wrote: > >
I finally watched her video. Low rent shrimp fra diavolo. Yuck. Over cooked shrimp.
I do like the Marcella Hazan tomato butter sauce. I 28 oz can San Marzano tomatoes. Roughly chopped with juice. 1 med peeled yellow onion cut in half. 1/2 stick butter. Salt and pepper. Put all ingreadients in med heavy sauce pan. Bring to simmer. Simmer on low heat for 45 min, stir occasionally. Remove onion. Serve over cooked pasta. It’s great with gnocchi. A little Romano cheese is nice.
Don’t add olive oil to pasta water. Americas test kitchen guys say a Tbs of lemon juice to pasta water with the salt will keep it from sticking. Never rinse pasta and marry it with sauce. A little grated carrot helps if you feel the sauce is too acid.
Well, Milania did say she was a hooker, not a cooker.
When my boys were small and cooking was hectic I used the glass ring also. Saved many a boil over. I was in a hurry, had flames to high and didn’t pay attention like I should. Loved that glass ring.
Foaming pasta water, try rinsing your equipment better, might be soap residue. Doesn’t take much.
I doubt Teresa wrote her cook books or she had a great food editor that corrected the finer details and tested the recipes. No way the woman on that video wrote those recipes.
Between the rubber shrimp and lemon added to sauce was telling.
TT, I’ve almost every size cast iron but it’s to heavy for most dishes I cook today. I also have a very heavy enameled cast iron from Belgium. It’s my favorite pot that I found used 20+ years ago. It’s not like the light weight crap sold here.
Try tossing your pasta quickly with tongs if your using a strainer and not adding it to sauce from pot. Try not letting it sit alone for very long.
OMG, that music was so funny to me for some reason. Super cheesy!
I don’t think I will be making that dish. And it looked disgusting.
I agree this was a great post mostly light hearted and funny but some good tips. I cook often as I have young kids at home so it’s cool to hear tips from everyone that I may not have tried. I watch the chew a lot and get a lot of ideas as well. But personal accounts of what has worked well for others is a great way to further your skills. I’ve read posts here for a few months my sister in law told my about this sight and I have to say I really enjoy it and read everyday and I’ve never posted anything until here and I have to say that I’ve quite enjoyed the different perspective from people of all ages, races, economic backgrounds, and regions across the world so let me stop before I get more sappy but thanks TT for opening up your life and time it doesn’t go unappreciated. I love that you allow us to have different opinions and talk about them.
My husband always says never boil olive oil…..
I just sat here reading all the comments. Hilarious! This is honestly one of the funniest blogs out there. And yes, the point of just exactly how stupid Teresa is was lost in the kitchen wars. How can anyone(her “fans”…) be so loyal to just plain stupid?
I so agree, I was uncomfortable watching her segment, the woman can not speak.
California has large Italian and Swiss Italian populations. They are the fishermen in the coastal cities up and down the coast.
These Italian families were the first people to settle the harbor towns.
Hippies have moved to Oregon.
I didn’t watch video but this has been the best, snarkiest, fun, nformative, educational and enjoyable thread I’ve read here. I think you know I’m here every day and always enjoy the posts and comments. This has to be one of the best.
It sounds like Tre was making Shrimp Fra Diabolo. This is supposed to be her “signature dish”. She’s made it on every talk show she did a Cooking segment on.
One of my favorites from the thread…
It’s hard to find San Marzano plants down here as well.
But I loved your story about the olden days and canning granny
TeeCee
We didn’t can granny. We pickled her.
tamaratattles
Well, I’ve been canned before. And pickled before. I much prefer being pickled.
Perfect. Lol
I’d love it if you had a cooking ‘sidebar’ , if it were half as entertaining as this thread
As for TeeCee, she might be a bitch but she speaks her mind,sounds as though she has a good palate and you can never call her stupid or ignorant. A cunt maybe but I can deal with that.
Maybe I’d stand across the street with you though. Lol.
This stupid chick always has to learn the hard way. People that watch cooking shows, TRY the recipes, and then let people know FAST if they are good or not, and what is wrong with them. The day after the show aired, people will know what’s wrong with it on the internet, and to avoid it.
Don’t buy her swill, thinking it will benefits the victims of their fraud. That 14 million bankruptcy has already been discharged, the victims will NEVER see their money.
The bankruptcy was not discharged.
On Sun, Dec 14, 2014 at 11:54 PM, Tamara Tattles wrote: > >
Ok, so I have looked and lurked for quite a while now, and I just cannot take much more…Who is this TeeCee person that is allowed to blatantly disregard common decency and attack anyone who happens to chime in – including the owner of the site…to be honest, there seems to be a bit of resemblance to Joseline Hernandez and her bad attitude….so why is TeeCee allowed to ‘come for everyone’….
Oh and BTW, adding a bit of sugar to a tomato based sauce reduces the acidity in the sauce and rounds out the flavors…and no, before you come for me – I don’t buy cheap tomato products, nor do I put oil in my pasta, nor do I cook my shrimp for 8-10 minutes…and yes, some people DO make their sauce with onion, celery, bell pepper and even carrots – sometimes it is the only way that parents can get their children to eat vegetables…and, it may be the way that they were taught to cook their spaghetti sauce…and the foam on the top of the pasta pot – not exactly foam in the true sense – only bubbles – big round bubbles…
We’re not really big on common decency here. There is nothing in the commenting rules about fighting amongst ourselves over the inclusion (I do) or lack there of (TeeCee doesn’t) of a pinch of sugar in meat sauce. This place isn’t for everyone. Thus the unconventional commenting rules.
I love your response !!!!! Also just FYI. When you blog on here, BH Wanna gets REAL anal about leaving ……..(dot dot dots) I got my azz chewed out for doing that. (Didn’t care……………………just letting u know) lol
I think her issue was you do it A LOT lol. Time and place. xoxox
On Mon, Dec 15, 2014 at 8:13 PM, Tamara Tattles wrote: > >
Understand. Thank you .xoxo back at cha
Welcome long time reader first time commenter! Here’s the thing you have to know: TeeCee is a massive cunt. But she’s our cunt. I promise she’ll grow on you. And while I’ve never been subjected to her vitriol (although that of course could change at any moment) her one redeeming quality as far as I can tell is that she can take it as well she dishes it. Welcome to our wonderfully dysfunctional family!!
By growing on me, do you perhaps mean like a fungus or mold? And, as far as the use of the little dots or bunny poops, I’m not too worried – I’ve used them for a very long time and have had many others try to convince me not to use them and as you can see…Anyway, she may be a “C U Next Tuesday” but jumping on everyone simply because they have a different recipe or means of cooking is a bit much. We have an old saying – “You catch more flies with sugar than you do with salt”, and in this case, you can make better sauce with sugar than you can salt! Oh yeah, San Marzano tomatoes are raised in that region of Italy – the small town of San Marzano, near Naples. There are very few areas of the world that have the same soil and climate. A close variety would be the Creole tomato grown near NOLA. Thanks for the welcome and the warning!
See ya!
No, Teresa “can’t take it.” That’s why she flipped the table, walked off the set at the last reunion, threw Andy back in his seat at another reunion, snarled at Kathy, and refused to write a blurb for her cookbook. All because of a dictionary present after the whole world hears her butcher the English language week after week.