Hey ! Hey ! . Let's keep it clean here @exploited17Feed her you balls.
Let's eat
Stevie Ray wants to know if you cook?
The way I make stuff that I only make once or twice a year is to read several recipes online and then decide how I'm gonna make it. That's how I made it a few months ago. And that's how I'll make it after the next shopping trip.
I used a white port wine from Portugal. Really liked that taste.
next week with the GF.
Greenbacks: "Let's eat."
More accurately - "Mangia!"
Bozzie: "Veal..under rated."
And also impossible to find at grocers in S. Cal where I'm currently stuck for a while. I have to drive 15 miles to get to an Italian Specialty store to find fresh, quality veal. Fortunately, they also have Parmigiano Reggiano and Prosciutto di Parma, which you also can't get at grocery stores here (not the real stuff anyway) so it's worth the trip.
One time I was at a health conscious-type of grocers out here called Mothers, and just for kicks I asked the little Gen Z'ers behind the counter,"Hey, where do I find the veal? They shot me eye daggers and haughtily said, "We don't carry veal."
I thought they were gonna call 911 to try and have me arrested as an accessory to Baby Bovine Butchery.
Michael A: "I used a white port wine from Portugal."
I use a red port for a Porcini mushroom and Port wine cream sauce served over penne, with chunks of sausage sauteed with garlic and crushed red on top. Try it, great stuff.
B Jack: "My wife this past year been making lasagna with a bolognese sauce and it brings it to a whole new level."
Yes, it certainly does. My grandmother came here from Italy, and she taught me years ago, the secret to a good gravy isn't any ingredient in the pot - it's patience.
Sure - we're all guilty of occasionally just heating a jar sauce ("Forgive me, Grandma, for I have sinned . . .") and pouring it over pasta,
but a sauce made from scratch, a long slow simmer, for 3-4 hours, to reduce water content, thicken, and allow the flavors of the different components sufficient time to meld together and leave you with a concentrated flavor is the true way to gravy goodness.
Now, back to the original topic - meatballs. What are ya putting in 'em these days?
Mine are loaded and colorful - ground beef, pork, veal, fresh parsley (please - no dried herbs from a plastic bottle), bread crumbs and bread chunks, finely diced onions and garlic, and a few other ingredients and spices.
Yes, "a few other ingredients and spices." What - you thought I was going to give you my entire secret recipe??!!
No.
More accurately - "Mangia!"
Bozzie: "Veal..under rated."
And also impossible to find at grocers in S. Cal where I'm currently stuck for a while. I have to drive 15 miles to get to an Italian Specialty store to find fresh, quality veal. Fortunately, they also have Parmigiano Reggiano and Prosciutto di Parma, which you also can't get at grocery stores here (not the real stuff anyway) so it's worth the trip.
One time I was at a health conscious-type of grocers out here called Mothers, and just for kicks I asked the little Gen Z'ers behind the counter,"Hey, where do I find the veal? They shot me eye daggers and haughtily said, "We don't carry veal."
I thought they were gonna call 911 to try and have me arrested as an accessory to Baby Bovine Butchery.
Michael A: "I used a white port wine from Portugal."
I use a red port for a Porcini mushroom and Port wine cream sauce served over penne, with chunks of sausage sauteed with garlic and crushed red on top. Try it, great stuff.
B Jack: "My wife this past year been making lasagna with a bolognese sauce and it brings it to a whole new level."
Yes, it certainly does. My grandmother came here from Italy, and she taught me years ago, the secret to a good gravy isn't any ingredient in the pot - it's patience.
Sure - we're all guilty of occasionally just heating a jar sauce ("Forgive me, Grandma, for I have sinned . . .") and pouring it over pasta,
but a sauce made from scratch, a long slow simmer, for 3-4 hours, to reduce water content, thicken, and allow the flavors of the different components sufficient time to meld together and leave you with a concentrated flavor is the true way to gravy goodness.
Now, back to the original topic - meatballs. What are ya putting in 'em these days?
Mine are loaded and colorful - ground beef, pork, veal, fresh parsley (please - no dried herbs from a plastic bottle), bread crumbs and bread chunks, finely diced onions and garlic, and a few other ingredients and spices.
Yes, "a few other ingredients and spices." What - you thought I was going to give you my entire secret recipe??!!
No.
