[Sca-cooks] Re: "sofregit"

[chirhart_1 at att.net]

       Oh that was good that was real good!
       Humor has returned.   Chirhart
> 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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