"aem" > wrote in message
ups.com...
> Bob wrote:>>

>> When it was hot, I added some chunked-up country-style ribs and
>> browned them over medium-high heat. [snip]
>
> This is my favorite cut of meat to use with these sauces, too.
> Substantial, with some taste and texture of its own, and can be cooked
> anywhere from 15 minutes to an hour, giving you maximum flexibility.
> Other folks like boneless chicken breasts, but you wouldn't want to
> cook them very long.

I agree, I love country style ribs, especially in pasta sauce, cooked
till you can't really find them except for the bones. To me, chicken
seizes up on you, like chewing rubber. If I make a soup that calls
for bits of chicken, I put in already cooked chicken at the last
second.

nancy