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duck-and-quack OP t1_jbnhtyp wrote

a Brief story of this pot: my aunt married in early 50, she was really young and she pent her lifetime with her husband, since i've memory that pot was used every sunday to make pasta sauce ( no need to say she was form naples ! ).

My aunt Carmela was a heartwarming woman, she never had any child so she adopted me as nephew ( she also was my grandmother sister ) and she always take care of us with love, when she was alive her home was a safe place with something to eat and fresh clothes anytime you need.

as i said this pot was used to make tons of sauce for the sunday lunch for years , i keept it and i'm still using for the same purpose.

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the only maintenance i've done to it ( and the cover too ) was a complete polish for removing scratches and no more .

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lil-smartie t1_jbniwup wrote

Reassuring as I've got a GreenPan that looks very similar. Full stainless steel. It's at least 10yrs old & used pretty much daily!

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ToolForStools t1_jbnv189 wrote

What were you cooking when you took the picture?

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vacuous_comment t1_jbnww8d wrote

I am faintly surprised those spot welds are still holding. Those are enough to disallow that pot from my kitchen.

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duck-and-quack OP t1_jbnwyyf wrote

Replying to ToolForStools (#2,199,691)

Sugo di carne napoletano / Meat sauce from naples .

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Is a traditional dish made of second choice cuts / cheap cuts and it cooks for one night or more at very low temperature, the outcome is tasty, greasy and delicious, if you have a fireplace is also super budget to do !

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i usually made it with beef belly ( around 6€/kg ), pork sausage ( 5€/kg), beef muscle ( about 7 €/kg) , pork ribs ( 8€/kg ) and pork fat ( 3 €/kg) .

i usually do 1/4 of each kind of meat and 100 grams of pork fat, 2 KG of tomato sauce and 1 Liter of water, you must also chops 2 carrots, 1 celery stick and 2 onions and add to the souce.

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how to do it :

melt the fat in the pot, sear the meat on high heat than put it away, in the fat fry the chopped vegetables and when they are golden/brownish put the meat back again, add 2 glasses of red wine and melt all the brown crust the meat made on the pot, when wine is dry ad tomato sauce and the water, add some salt and cook overnight on very low heat, the next day salt to taste and add to pasta .

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Alternative_Arm_2583 t1_jbo3kaf wrote

What a wonderful pot and what a wonderful added dose of love you must feel in each meal you make in it :)

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vacuous_comment t1_jbofbzn wrote

Replying to Blue-cheese-dressing (#2,200,074)

This is key. When a rivet gets loose you can feel it, you have some warning. Then you can either drill it out and replace it or give it a bonk with a hammer to tighten it up.

Spot welds fail without warning and of course under load, which is when the pan is full. Also, when they do fail it is not usually possible to make a repair. Spot welding machines are very expensive and difficult to set up. You can drill out the area and put in a rivet but that is often tricky given the remains of the failure.

No spot welded handles in my kitchen.

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qtain t1_jbol9x3 wrote

Look at this guy, cooking pasta sauce on a handed down pot, on coals with a trivet.

I'm honestly jealous.

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duck-and-quack OP t1_jbop0a4 wrote

Replying to qtain (#2,200,807)

Thank you, i'm super stressed and doing this kind of slow tasks relax me.

this give me the excuse to sit down in front of the fireplace , read a book and relax for half a day, the only task to do after searing the meat is adding water and keep it boiling, it's very very relaxing !

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duck-and-quack OP t1_jboq22v wrote

Replying to PrestigeMaster (#2,200,052)

i use 4 different cuts, each 1/4 Kg the total meat is 1KG.

i'm actually using my own tomato sauce, a great one is the " cirio" brand and i've spot it in england and USA , another good alternative is the " barilla ", for both brands go for the " passata " .

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you can tell when is ready by looking to the meat, when the hardest part start to " melt " like pulled pork you are done , cook 1KG or 1.5KG of pasta and you are ready to serve a family of ten ! no need to say you will also need parmigiano cheese on top !

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kobachi t1_jbos8w5 wrote

Not the reefer I was hoping for

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Lissy_Wolfe t1_jboumgr wrote

This is so wonderful! I am American but my family is originally from Naples. Unfortunately I have never been able to afford to visit, but I try to keep my Nana's (great grandma's) recipes and traditions alive as best as I can. I would love to have a fireplace and make sauce like this. My dream is to one day buy one of those super cheap old properties in Italy and fix it up! ❤

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duck-and-quack OP t1_jbow4z7 wrote

Replying to Fat_Head_Carl (#2,200,142)

She was!

She was sweet and nice and she alway offered shelter doesn't matter what, her husband Giovanni " Gianni " was the same.

They were also my friends aunt and uncle too, all my friends call them aunt carmela and uncle Gianni and they loved it !

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BigNihilist t1_jbowmtp wrote

Sorry...I saw the title and thought of a different kind of pot. Wondered how it lasted so long. My mind always goes in strange directions.

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ubermonkey t1_jboxvp0 wrote

High quality UNCOATED cookware is seriously OG BIFL stuff. Nothing nonstick is gonna be BIFL, but quality steel, copper, or cast iron -- including enameled cast iron -- is stuff you'll pass on.

Or, if you prefer the other angle, is absolutely stuff you can snag at estate sales or whatever.

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SerenaKD t1_jboxzlk wrote

Wow! It even looks new from this angle!

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diab0lus t1_jboy5wv wrote

Gordon Ramsay would love this good, honest, local, simple, rustic, hearty, wholesome, easygoing, homemade, unpretentious, inviting, Italian food.

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HettySwollocks t1_jbp0xbm wrote

Replying to fatherofhenry (#2,201,652)

I've never had much luck cooking on a fireplace, surprised OP was able to get the temperature high and sustained enough to cook that stew?

I find either the fire is too hot, or just goes through fuel far too quickly.

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duck-and-quack OP t1_jbp7vbr wrote

Replying to HettySwollocks (#2,201,714)

for this kind of cooking you don't really need high temperatures, you just need a pot with a tick bottom for spreading the heat around and time.

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the sauce need to stay very close to the boiling point but doesn't need to boil.

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when i cook on the fireplace i just use ember from buring Olive three wood, it's very hot and last for hours .

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karensrule_ t1_jbp92zj wrote

There's something incredibly warming about continuing to use kitchen ware that's been in the family for decades...well done 😊

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ikariusrb t1_jbpe86r wrote

Replying to duck-and-quack (#2,199,308)

Oooh, that's awesome. I'm salivating seeing you cooking on coals, that sauce looks absolutely amazing. I'm really excited to get our coal-fired oven going- we bought a house a couple years ago that had a fireplace in the kitchen, and we've just had it reconditioned prior to putting some black iron doors on it and turning it into a wood fired oven, and I can't wait to actually start using it! Here's the fireplace in it's current state: https://imgur.com/PPRxBgp

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PlumChutney t1_jbpl11c wrote

Would a crockpot without lid on low overnight work?

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Minions89 t1_jbpmxrq wrote

What's on the earth are you cooking

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trickytreats t1_jbq945d wrote

Careful putting a pot in fire, they tend to turn black

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InspiredNitemares t1_jbqcfij wrote

My dumbass read "pissed". I was like, "well yeah she's pissed, you took her pot!".

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beer5cents t1_jbql9a2 wrote

Wow! What a great post ❣️👍. Enjoy your lovely meal, thanks for sharing 😋😊.

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Square_Possibility38 t1_jbqoswb wrote

Just for future reference, if you’re talking about someone who has passed away, you refer to them as “late”. It was your late aunts pot. It’s a much less clumsy way to get the point across

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NightElite t1_jbqqn8p wrote

Read at first as in my pot is my Aunt now passed was confused on why we were eating Aunt

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seanbiff t1_jbqrq7d wrote

I’ve never seen anyone cook on their fireplace

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Scorface t1_jbqt3sd wrote

Instead of saying “my ( now passed) aunt”, you could just say “my late aunt” or on Reddit since nobody is going to care, you could just say “my aunt”

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torankusu t1_jbqwpn4 wrote

Replying to duck-and-quack (#2,199,313)

I bet if you took a picture of the logo and posted it to a sub like /r/HelpMeFind, someone might be able to identify it. It's crazy, the knowledge that people on subs like that have (also similar subs like /r/tipofmytongue or /r/whatisthisthing).

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TheBirminghamBear t1_jbrbgft wrote

And now you are merrily feasting on the bones of your enemies, as your aunt taught you.

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s1a1om t1_jbrdz7m wrote

Jealous of the cooking over a live wood fire. Do you have any other photos showing the whole setup?

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duck-and-quack OP t1_jbs6ri1 wrote

Replying to Sweetlantern (#2,206,360)

Tricky questions, google translate doesn't help when we are naming meat cuts !

The italian mames of the beef cut am i using is called " fusello " and comes from the shoulder of the adult beef.

The italian for sausage is " salsiccia " and every zone have a different way to make it, everyone also claim to make the best one.

The one i use is the one from central Italy ( where I'm from, my family moved from Naples when mom was pregnant) and is made with pork meat mostly second quality meat.

I've used " second quality " a lot in this thread and since i don't want to get misunderstood is time to explain that too!

All the cuts I'm talking about are fresh and very good, they are " second quality " because they are not tender or more fat, for the american friends who smoke beef, the cut are you smoking is considered " second quality/ low quality " in Italy because is fat and if not cooked properly is also hard to chew .

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duck-and-quack OP t1_jbs75bt wrote

Replying to torankusu (#2,205,234)

I'll try but is just a capitol B and no more.

There is a company in Italy called " bialetti" and i sent them a mail with pictires and they responded me, as i expected, that they only make moka for coffee and coffee related stuff.

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duck-and-quack OP t1_jbs7er8 wrote

Replying to seanbiff (#2,204,975)

It's a rural thing.

Old houses were cold, really cold during winter and you have the fireplace going perpetually during winter time, using some of that heat to cook is just common sense.

Now in a modern home like mine is not that important but i'm still optimizing and saving energy so.. why not ?

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the_other_50_percent t1_jbsbjwk wrote

Replying to Fiyanggu (#2,206,290)

You’d call a single (as in one) woman “guy”? I don’t think so. “You’re a nice guy” is not gender-neutral.

It’s OK to admit unconscious biases, like assuming a random redditor is male. We all have unconscious biases. What matters is the choice to recognize them and try to lessen their effect; or to deny it and make ridiculous claims to the person who notices it.

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MargertitaMan t1_jbwe1yb wrote

Your Aunt looks delicious. Do you eat her over rice or pasta?

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