Comment on How to make raviolis by Talty
awwww I don't know why, but your grandmother sounds cute 
I wish I could taste a sauce with that much history...
I wish I could taste a sauce with that much history...
Aww, thank you. I find her adorable, too. XD
lol, if you want to taste a good sauce with a lot of history, go to a small, family-owned Italian restaurant. They almost always use family recipes, and it is phenomenal!
lol, if you want to taste a good sauce with a lot of history, go to a small, family-owned Italian restaurant. They almost always use family recipes, and it is phenomenal!
You are welcome 
I would more than gladly eat in a place like that, but sadly there's not many italians in Mexico
I've never seen a small traditional restaurant, and I've been told that the italian food we eat here is not really italian... it's a bit too condimented and has too much garlic to be 100% authentic italian.
I would more than gladly eat in a place like that, but sadly there's not many italians in Mexico
I've never seen a small traditional restaurant, and I've been told that the italian food we eat here is not really italian... it's a bit too condimented and has too much garlic to be 100% authentic italian.Aww...yeah, but some Italians do put a lot of condiments in their sauce...but not many...
I'm sorry that Mexico doesn't have many authentic Italian restaurants....that's pretty lamesauce. I'll learn how to cook my family's recipe and make a tutorial out of it someday, so you can try it, too. (that...may take a while, however. My family doesn't really make red sauce anymore because it's so time consuming and you have to be alert the entire time you make it.)
I'm sorry that Mexico doesn't have many authentic Italian restaurants....that's pretty lamesauce. I'll learn how to cook my family's recipe and make a tutorial out of it someday, so you can try it, too.
(that...may take a while, however. My family doesn't really make red sauce anymore because it's so time consuming and you have to be alert the entire time you make it.)That's so sweet of you!!! 
I would really love that, but don't worry if it takes you a while... I'm extremely patient I'm very thankful just for the information you've shared so far
I would really love that, but don't worry if it takes you a while... I'm extremely patient I'm very thankful just for the information you've shared so far Aww, no problem~!
ha-ha, though I'm going to go through a lot of trial-and-error before anything. I was only given the directions on how to make the sauce when my dad told me all of the "Italian secrets to cooking." 
ha-ha, though I'm going to go through a lot of trial-and-error before anything.
I was only given the directions on how to make the sauce when my dad told me all of the "Italian secrets to cooking." all... of... the... Italian secrets to cooking? 
my mind went wild trying to imagine that!
my mind went wild trying to imagine that!
Well, not all. Just the small things. Like, sauteing your onions and parsley (or basil, depending on what you're making) in olive oil before you add your garlic. You don't want the garlic to be burned, you just want it slightly golden, otherwise the garlic will take over the flavor.
And cook some sausage in the oven for a little bit and put it in tomato sauce. It adds a nice flavor, even if you don't like sausage.
And cook some sausage in the oven for a little bit and put it in tomato sauce. It adds a nice flavor, even if you don't like sausage.
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