It seems like meatballs and meatloaf should be easy go-tos, but I always get way too involved and the whole process takes me forever.
I'd like to be able to make a batch of meatballs without referring to a recipe. Then I could add and change flavors without thinking too much about it. Is there a standard ratio for meat to breadcrumbs/milk soaked bread to egg? Is it different for meatballs and meatloaf? And does it differ based on the meat you're using?
Thanks for your tips!
I am really trying to make Passover happen for my mixed Jewish/non-Jewish family. My childhood family seders have petered out, and I'm making my first seder for my parents, in-laws, husband and baby to enjoy. I'm trying to put together a delicious traditional-feeling meal that doesn't drive me too crazy, but am missing a few key components. This is what I've got so far:
Store bought chopped liver and whitefish to munch on pre-seder.
I am going to make haroset...I have very specific and simple haroset tastes - chunky apples, walnuts, golden raisins, wine, spices, done.
There is a gaping hole here -- I don't think I'm up to the task of making my own matzoh balls (along with the rest of the cooking I'm doing). Suggestion for a nice bright salad course?
Braised brisket, horseradish mashed potatoes, FILL IN THE VEG.
Dessert...am I up for making a flourless chocolate cake? Or will it be fruit and (store bought) macaroons.
Anyone have input/ideas?
Anyone know a good place where I could get oysters wholesale for a party? My husband used to go to Downeast Seafood when they were in the meatpacking district, but since they've moved to the Bronx, he's lost his connection. We've tried Fairway and a few other local places but have been disappointed by the cost, selection, and quality.
Any suggestions would be greatly appreciated.
I'd like to send a gift certificate to friends in Richmond for a nice dinner, but know nothing about the restaurant scene there. Any suggestions? Thanks!!
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