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Start with the best canned tomato you can find. These are my favorite and they were on sale at my local market for $2.50 a can so I stocked up.
Make a nice pomodoro with fresh basil.
Most recipes call for cooking the meatballs ll the way in the oven but I like to quickly brown mine in a pan and finish them in the sauce.
After about 20 - 25 minutes it is time for Spaghetti & Meatballs & Homeland.
nt
"Trying is the first step towards failure."
Homer Simpson
Follow Ups:
BTW, when I commented I forgot to tell you how damned great looking your sauce and, especially, meatballs looked. I think my better half does her meatballs similar but that's just a guess. I try to stay out of her way and come into the kitchen when summoned when the meal is done.
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"E Burres Stigano"
That looks like a yummy dish!
When I mix up meat and seasonings, it generally ends up as awesome hamburgers. When I make spaghetti, I use hamburger and Italian sausage.
Thanks for sharing your recipe!
:)
Yum!!
what time is dinner?
...still addicted but it's off the rails this year.
I'm enjoying this year. No more Dana and no more Carrie/Brody romantic melodramatics. Back to spy work, killing terrorists, and Carrie taking crazy pills. This Sunday had some truly movie quality suspenseful moments.
----------------------
"E Burres Stigano"
...on the DVR.
Best episode so far this season - no child molesting or bats**t crazy stuff.
Did you see the segment on 60 Minutes last night on Mandy Patinkin (Saul)?
If not it's worth looking for it on YouTube.
allo
----------------------
"E Burres Stigano"
...came from musical theater - he can sing!
Edits: 11/18/14
quality olive oil.
Lastly, fresh pasta (or highest quality Italian import) if you're going to go to all the trouble of making your own meatballs!
Edits: 11/17/14
Duh.
"Trying is the first step towards failure."
Homer Simpson
come as a healthy surprise to you, there now exist small, local health food stores that stock locally grown tomatoes in pretty much EVERY American community.
Would you argue fresh garlic is not superior to powdered?
That bargain pasta is equal to small producer Italian or locally fresh made?
That fresh basil triumphs over dried?
Nothing to argue about, really. If you can't tell the difference, fine. But it makes no sense to put fresh ingredients into a sauce of canned tomatoes. May as well save yourself the trouble and expense and be consistent.
You tinear are a total ass. If you took the time to read my profile you would see I am a professional chef. When cooking at home I use the freshest best ingredients I can find and if I can't I change my menu. If you knew any thing about cooking using a good canned tomato is an acceptable and often time a better choice than store bought. I don't know what you read in my post that led you to believe that I use powder garlic and cheap pasta I don't but if you would like a cooking lesson I charge $30.00 per hour.
"Trying is the first step towards failure."
Homer Simpson
... He has probably read 2 or 3 cookbooks so obviously he knows more about cooking than any chef in the world! (In his own dimension at least)
Ignore tin but keep posting about yummy food, please :)
Smile
Sox
Thanks sox I will keep posting but to use a metaphor, you can only stand so much irritating buzzing around you head before you swat at the pest. It is usually those that know the least that speak the loudest.
"Trying is the first step towards failure."
Homer Simpson
lots of heirlooms in jars in the summer. That way we have them year round.
is NOT a fresh tomato. There is no substitute for a heirloom that is picked out of the garden and that is still warm from the sun which ripened it . No picking them green and shipping them green and days or weeks later they ripen in a bin...ugggh
Exactly why I use a good canned tomato the store bought don't have any flavor the canned one are vine ripened. If I had a garden I would grow my own tomatoes and basil and make my sauce from produce I picked that day.
"Trying is the first step towards failure."
Homer Simpson
we have several heirlooms in our hot house...My MD tells me to not eat so many because of the potassium, I tell her I do not care!
Fresh heirlooms of various colors and tastes with fresh basil and Buffalo Mozzarella...our Mozzarella comes from Salerno. The best olive oil you can afford...
Bread and cheese and wine...
fresh tomato, buff. Mozzarella, basil salad. Other variation, she makes a shit load of fresh basil pesto every year and will use some of that as well.
----------------------
"E Burres Stigano"
I am sorry to report that my basil plant passed away this past week when the temp got down to 25. Oops - forgot to bring it in! Ya know, I'm really getting sick and tired of the weather reporters "reminding" ad nauseum of the "three Ps": Pets, Pipes, and Plants. If I don't have the brains to bring my basil in...
;)
Which I made 2 days ago and which sat overnight to deepen the flavors
Lamb
Dried Cranberries
4 kinds of mushrooms
Pearl onions
Green onions
red onions
wine
and some other stuff....
Dishes like stew and beans are always better the next day.
"Trying is the first step towards failure."
Homer Simpson
spaghetti sauce....and my lamb burgers I make in the AM for evening cooking...
If you make these, and you should, use the best local grass fed lamb you can find and make your own focaccia. We serve with heirloom tomato on the side and a few varieties of good mustards and homemade mayo...
-------------------------------------------------------------
1 pound ground lamb, preferably all natural and grass-fed
3 ounces feta cheese, crumbled (blue cheese is nice, too)
3 heaping Tablespoons chopped shallots
3 cloves garlic, finely chopped (about 1 heaping Tablespoon)
1 to 2 Tablespoons chopped fresh rosemary leaves
3 heaping Tablespoons chopped fresh parsley
Freshly ground pepper
A sprinkle of salt (the feta is salty so don't overdo it)
Place the ground lamb, feta cheese, shallots, garlic, rosemary, and parsley in a bowl. Sprinkle with salt and pepper, then gently mix until combined—the best way to do this is with your clean hands. Form into 3 or 4 patties.
Place patties on a grill or in a hot skillet (cast iron works beautifully) and cook until brown, about 5 minutes. Flip burgers and cook until desired doneness. Serve between slices of focaccia or your favorite bread or buns.
Sounds good I will have to try it. It sounds like you enjoy lamb quite often judging by other posts you have written. My favorite is roast leg of lamb with fresh rosemary, sage and garlic, lamb shanks and white beans and if you have never had baked kibby you must try that. If you want a recipe I can send you my Aunt Isabel's.
"Trying is the first step towards failure."
Homer Simpson
we eat lots of chicken, pork, lamb and trout and local sausages too. All local, grass fed and free range. We have our own eggs and vegies and make ice cream and get butter from Denmark. We bake all the bread we eat too...
Sure, I do not know what kibby is but we will look at the recipe...
No?
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
nt
"Trying is the first step towards failure."
Homer Simpson
Damn, that was a tense scene with Saul, the automatic, and Carrie on the phone.Brown brisket on the gas grill, then wrap in foil and bake in oven at 290 for 4 hours, then finish on gas grill mostly unwrapped for 4 hours at 300, baste with bar b que sauce the last hour. Baked beans (cooked down with sweet peppers, onions, garlic, and bacon), sautéed carrots in brown sugar and buttah, salad, Zinfandel, and a Cab, with Ice Cream and Black Forest Cake whilst watching Carrie's latest antics. Damned good episode tonight.
----------------------
"E Burres Stigano"
Edits: 11/16/14
Wait I think i'm getting hungry again. I agree great episode and as I was mentioning to my wife that this season is much better than last season, more realistic and not so over the top.
"Trying is the first step towards failure."
Homer Simpson
Ribs done high temp, quick in the oven.
HUGE baked potatoes with stuff.
Greens and a slice of homemade bread 8 hours old.
Med E & J sauce (the hot would likely kill me...).
Homeland Season 3, episode 7.
Ice cream awaits.
Our sweethearts by our side!
Life is good here AND in N.O.!
(Meatballs though, yummmmmmmm....)
Happy Buddha!
"Once this was all Black Plasma and Imagination" -Michael McClure
Mmmmm. We just finished our ice cream. I never heard of hat sauce is it local to S.F.? Remember Leon's on Fillmore? Is he still there? You know the ribs are going to be good when they pass them through a drawer behind bulletproof glass.
"Trying is the first step towards failure."
Homer Simpson
Leon has been BBQing with the Angels for about 15 years or so. In the constant gentrification of Fillmore street that comfy, large, sweet and funky spot of his with the great jukebox got moved down the street a few blocks and had a 60's "diner" decor. Leon seemed happy, the ribs were still fantastic; it closed pretty soon after he died. The Sloat dump is LONG GONE.
E&J is a (the?) premier BBQ joint in the BA these days.
Old style BBQ and BBQ joints are a thing of the past in SF. There was no tradition follow up as
the original owners died which breaks my heart and torments my tummy. There are some new places that are OK.
What was the name of that place in Sebastopol where the owner sat in his lazy boy in the middle of the kitchen while all the young chicks did all the work? Always had a deep appreciation for his style...
Prego!
"Once this was all Black Plasma and Imagination" -Michael McClure
Some times we use to catch him napping in that chair and have to wake him up. He would complain if you ordered a sandwich instead of the chicken or ribs. We found a great BBQ place in Mississippi called Letha's BBQ Inn. Letha's whole family works there and on our visit the busboy took a shying to Laura and gave us the VIP tour, he took us out to the smoker and sliced off a piece of pork for us. That was some real down home country cooking and probably the best BBQ I have ever eaten.
"Trying is the first step towards failure."
Homer Simpson
Edits: 11/17/14
I use that same San Marzano brand of crushed California plum tomatoes to make spaghetti sauce a lot of the time.
Equal parts ground beef 85/15, ground veal and mild Italian sausage, sauteed garlic and onion, chopped Italian parsley , Italian seasoning, egg and bread crumbs, grated Regiano Parmesan, salt & pepper.
"Trying is the first step towards failure."
Homer Simpson
Maybe too ambitious for me.
Well if you make a big batch you can freeze them.
"Trying is the first step towards failure."
Homer Simpson
Tinrare will get even more pretentious and pompous when he reads THAT!
Brace yourself!
"Once this was all Black Plasma and Imagination" -Michael McClure
I might as well fess up now: I make my own tomato-based Mexican-style salsa, with FRESH peppers, FRESH cilantro, and... Red Gold canned tomatoes. Because it's a bit of a chore to make, I always make enough to, wait for it... FREEZE some.
There, I said it.
I used to grill fresh tomatoes, but there's no appreciable difference between that and the canned ones, except for a little more smoke flavor (I grill the peppers).
:)
making a fuss or fretting about freezing fantastic foodstuffs for future feasts.
That's just plain good common sense!
"Once this was all Black Plasma and Imagination" -Michael McClure
Very effective, but I think I'd shovel a bit more into that bowl. Its pasta, man. Too late to be factoring in diet plans.
That bowl is deceivingly large besides I went back for seconds. Urrrrrrp.
"Trying is the first step towards failure."
Homer Simpson
Man! Does that ever look good! I'm doing that Pavlov's dog thing, drooling quietly over here.
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