Abefroman
Naxxramas 1.0 Raider
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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Khane
Got something right about marriage
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Not limp, just not completely raw. A quick blanch should do the trick next time.
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just ate a bit of braising steak, I think you Americans call it chuck steak, a cheap cut of meat. I did it 48hours in the SV and it was ridiculously tender. I think thats the fun of sous vide for me, the first bite of something is usually unlike any other time you had it when cooked normally
Abefroman
Naxxramas 1.0 Raider
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Homemade Hot Giardiniera Recipe : Jeff Mauro : Food Network
Try that recipe with Soy oil instead of Canola and tell me what you think. It isn't a quick pickle but I find it delicious. The veggies soften after about a week to what you probably want.
A couple of weeks ago, my brother gave me some baked ziti he made, using the Sunday Gravy recipe from the Soprano's cookbook. I might have just been really hungry, but that was possible the best thing I've ever eaten.
And since it is the cooking thread:
Yield
8 cups
Units
US
For the Sauce
2 tablespoons olive oil
1 lb meaty pork neck bones or 1 lb pork spareribs
1 lb veal stew meat or 2 veal shoulder chops
1 lb Italian sausage
4 garlic cloves
1?4 cup tomato paste
3 (28 ounce) canspeeled Italian tomatoes
2 cups water
6 leaves fresh basil, torn into small pieces
For the Meatballs
1 lb ground beef (or combination of beef or pork)
1?2 cup plain breadcrumbs
2 large eggs
1 teaspoon finely minced garlic
1?2 cup freshly grated romano cheese or 1?2 cup parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
pepper
2 tablespoons olive oil
To Serve
1 lb pasta shells or 1 lb rigatoni pasta, cooked and hot
freshly grated romano cheese or parmesan cheese
Directions
To make the sauce, heat the oil in a large heavy pot over medium heat.
Pat the pork dry and put the pieces in the pot.
Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
Transfer pork to a plate.
Brown the veal in the same way and add it to the plate.
Place the sausages in the pot and brown on all sides.
Set the sausages aside with the pork.
Drain off most of the fat from the pot.
Add the garlic and cook for about 2 minutes or until golden.
Remove and discard the garlic.
Stir in the tomato paste and cook for 1 minute.
With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
Or for a chunkier sauce, just chop up the tomatoes and add them.
Add the water; and salt and pepper to taste.
Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
If the sauce becomes too thick, add a little more water.
Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
Mix together thoroughly.
Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
Heat the oil in a large heavy skillet.
Add the meatballs and brown them well on all sides.
They will finish cooking in the sauce.
Transfer the meatballs to a plate.
After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
To serve, remove the meats from the sauce and set aside.
Toss the cooked pasta with the sauce.
Sprinkle with cheese.
Serve the meats as a second course, or reserve them for another day.
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How the fuck aren't you using it all year? C'mon man... you'll lose your Minnesotan card.
Lanx
<Prior Amod>
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the cheaper, the better w/ sous vide. cheaper means no fat, mo' muscle, under normal cooking conditions, would be tough, but w/ sous vide, we turn all that collagen into yummy gelatin.
Tarrant
<Prior Amod>
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Soygen
The Dirty Dozen For the Price of One
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Gravy
Bronze Squire
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Anyone trying anything new for Thanksgiving?
The dishes we're taking this year are an old favorite: cauliflower/broccoli salad w/ red onions, bacon, cheese and creamy vinagrette
And a new one, because I had it at a local BBQ place and loved it: Spoon Corn Bread.
The dishes we're taking this year are an old favorite: cauliflower/broccoli salad w/ red onions, bacon, cheese and creamy vinagrette
And a new one, because I had it at a local BBQ place and loved it: Spoon Corn Bread.
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Soygen
The Dirty Dozen For the Price of One
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I'm going to make the Pioneer woman cornbread stuffing as well as her broccoli/cauliflower casserole. I also convinced my mom and family that turkey sucks. We're not doing it this year. My sister is getting a honey baked ham and I'm going to roast a couple chickens, which are always better than turkey!
BrutulTM
Good, bad, I'm the guy with the gun.
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I told my wife we're doing a Febs-giving and that I'm gonna go crazy with weird thanksgiving shit. I'm starting to plan it now.