[Sca-cooks] Re: "sofregit"

[kattratt]

Ok I can't help it..... This is just a silly thing OOP and WAY OFF TOPIC
Sort of...But it is all ya'll's fault.

This was what happened in my head after reading that whole email...

Two Italian cooks Mafia Style...
Think Deniro and Pesci...

"Hey Bobby, I can't get this to fry without burning heah."
"Fugetaboutit"
"Fugetaboutit?"
"Yeah try it sofregit."
"Sofregit?"
"Yeah sofregit, fugetaboutit."
"Fugetaboutit?"
"What's the matter with you?"
"What's the matter with me what's the matter with you?  I tell you I am
burning it and you tell me to fugetaboutit, try it "sofregit" What the
%^&*# is sofregit?"
"Hey fugetaboutit!"
"I mean c'mon Bobby what am I supposed to do heah?"
"What's the matter with you?  You take this and you take your pan and
put it in and sofregit. So fugetaboutit."
"Sofregit sofregit sofregit I swear if I heah it one more time I'm gonna
shoot something!"
"Hey!!! Take it and lightly fry it already! Fry it gently without
burning it heah. Capice?"
"Fry it lightly?"
"Yeah."
"Fry it gently without burning it?"
"Yeah."
"Well why didn't you say so?"
"Fugetaboutit."


Ugh been watching way to much Sopranos.
Nichola

mls wrote:
>
> sofregit
> Could this term be related to the Italian (current) "sofritto"?  Which,
> according to M.Hazan in _Essentials of Classic Italian Cooking_ and G.
> Bugialli in _The Fine Art of Italian Cooking_ the term not only refers to a
> type of light frying/sweating but also to a basic mixture of vegetables
> similar to the mirepoix.  (The latter book by the way, begins with a
> facsimile of a menu for a period (14c?15c?) feast from the Italian
> peninsula).
>
> serena
>
> > No. However the term used, "sofregit", doesn't translate well into
> English.
> > It translates as "to lightly fry." According to a 4th or 5th generation
> cook
> > with whom I spent time in Barcelona, a better definition in cooks' terms
> > would be to fry gently, without burning. Grewe defined it as
> "underfrying".
>
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