its a fun recipe. lots of new techniques. issues i had was finding fatty meat. the best i could get was 23% fat beef, and 5% fat pork. every grocery store carries extra lean. pancetta looked well below the 50 % ratio, so i went with cheap bacon and cut off the ends which are pure fat.
wanted to try the gelled stock. it gelled up nicely, but mincing it with a knife left large cubes. probably no more than an 1/8th of an inch thick but still pretty chunky in the mix. i had a lot that didn't get incorporated and lots sticking out. i'll try a pizza cutter next time to get an easier time cutting them finer.
the yield was way off. i made about 30 mini meatball for meatball pizza and still had enough for 16 ish meatballs that were sizeable enough to resemble handballs. 10 if after cooked handball shaped? closer.
don't have an adjustable broiler, so oven at 550. after 7 flipped them, trying to get some browning going. wiped off the excess leakage of the gelled broth and returned it to the pan.
any suggestions on how to dispose of the bath of lye solution?
@ joy see
no one is recommending to eat this every day. thanksgiving is the day we usually throw out the scales and have great tasting food. with so many side dishes serving sizes are a lot smaller than usual.
just finished it. that was some goooooood soup. only thing i did different was use the non tender parts of the scallions in the soup base and removed them at the end with the bay leaves just to not be wasteful.
its weird, but i sprinkle some salt on ice cream. just a bit in each bite. mmm
eggs of any sort
just finished the recipe. its really good! i didn't season the beef and it just seemed to taste under seasoned in the final dish. came out the really nice and tender though.
i wasn't sure with the soak/finish in sauce how much the pasta would drink up. it was pretty loose and could have done without the chicken stock. great easy week night meal.
a nice burger
rice and curry
its something my dad threw together. he doesn't remember making it, but everyone who had tasted it loved it.
canned corned beef, box of macaroni and cheese, with some sauteed onions. sautee onions, mix beef in, then mix with prepared mac and cheese.
no love for mothers roast beef with debris?
i just want to throw out just because they tried one version of something have them try a different version/preparation.
i hated mushrooms, olives (from the horrible forms on pizza), seafood of all sorts etc. having real mushrooms, an olive tapenade and then something other than fully cooked flaky fish, i eat almost everything.
al pastor works for me
ceylon cookery is the one all my sri lankan relatives swear by.
thanks for the great intro! its going to be great to share this with them to inform them. never thought to describe hoppers as a pancake in a bowl.
there's a couple things i'd like to add.
for short eats there are 3 more common varieties. One is pictured under the short eats section, the chinese roll (on the right of that image). There are also and patties and generic "rolls." Patties and chinese rolls all have the same filling as cutlets They can come filled with chicken, fish, beef or shrimp. Chinese rolls are crepes filled with the filling and rolled like an egg roll then dipped in extra batter (or egg wash) and breadcrumbs and fried. Patties have a pie type crust folded into a dumpling shape and fried.
Rolls are either puffed pastry or bread rolls filled with something like eggs, bacon, sausage, or ground beef.
For dessert, biscuit pudding is a favorite. biscuit cookies are soaked in milk till soft and layered with a mix of butter/powdered sugar/brandy (or kahlua/melted chocolate.
buttermilk soaked, with a simple flour crust with some of the buttermilk mixed in.
i went with kezz18's directions. brought sauce up to boil, into oven for 15 minutes and then stir in the tempered sour cream.
i ended up with almost twice as much duxelles as needed even after going more than 2 tablespoons per.
cake in any form. she's not very picky.
prime rib. british racing green or teal
where can you get freeze dried strawberries?
have you done any testing of microwaving the tortillas vs frying? had a couple mexican grandmas show me that trick, and its a lot less messy/fussy.
a simple vanilla works for me
natural casing pepperoni