My hot dog video is still on YouTube, here it is...
[youtube]http://www.youtube.com/watch?v=4Sh7aaSEBWw[/youtube]
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Blast from the Past !!
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Re: Blast from the Past !!My hot dog video is still on YouTube, here it is...
[youtube]http://www.youtube.com/watch?v=4Sh7aaSEBWw[/youtube] 1. Thinkpad W530 Laptop, Core i7-3820QM Processor 8M Cache 3.70 GHz, 16 GB DDR3, NVIDIA Quadro K1000M 2GB Memory.
2. Cybertron PC - Liquid Cooled AMD FX6300, 6 cores, 3.50ghz - 32GB DDR3 - MSI GeForce GTX 960 Gaming 4G, 4GB Video Ram, 1024 Cuda Cores.
Re: Blast from the Past !!
Steve certainly did post a video for what he called "Sunday sauce". I used the recipe for my Sicilian friends and they loved it. I don't have the video but I do have the recipe (but "modified" for European use). For the meatballs 1 lb. lean minced beef 1/2 lb. minced pork or veal Bread crumbs 1/2 onion - chopped Grated Parmesan or Gran Padano 1 egg Season with salt, pepper, sweet basil and parsley Work with your hands and roll into balls. Everything Else 1lb Italian sausage 350ml Chicken stock (optional) 2 x 700gms Tomato passata or tomato and basil sauce 1/2 onion - chopped Garlic - two or three cloves Red wine Brown sugar 100gms pasta per person Cooking Sautee the garlic and the other half of the onion in olive oil. Add the meatballs and the Italian sausage links, cut into short lengths. As these things are browning, add the chicken stock. In a large pot add the tomato passata (or tomato and basil sauce), one or two tablespoons of brown sugar and a little red wine. When the meat is thoroughly browned add it and the liquid to the tomato sauce and simmer for at least one hour, stirring regularly to keep it from sticking. The meat and liquid will season the sauce so there is no need to add any additional seasoning. Serve with a garnish of chopped fresh parsley and lots of Parmesan cheese. AMD Ryzen 3900x 12C/24T, ASUS x570 mobo, Arctic Liquid Freezer ll 280, Win11 64 bit, 64GB RAM, Radeon RX 570 graphics, Samsung 500GB NVMe 980 PRO (C:), Samsung 970 Evo SSD (D:), Dell U2717D Monitor, Synology DS412+ 8TB NAS, Adobe CS6.
Re: Blast from the Past !!That recipe has actually evolved over the years and, if you've been to my house recently, you'd find the sauce much brighter and the meatballs much juicier.
For one thing, I would NEVER use breadcrumbs in meatballs! Rather, I make a panade from a couple of slices of fresh bread (with crusts removed) , grated and softened with just a little milk. It makes much juicier, sweeter meatballs! And, once you've done it, commercial breadcrumbs just taste like sand. HP Envy with 2.9/4.4 ghz i7-10700 and 16 gig of RAM running Windows 11 Pro
Re: Blast from the Past !!My favorite part is the trolling with the Packers shirt.
Re: Blast from the Past !!The YouTube video has a lot of comments (viewer discretion advised), most of them are only to remark about how much they dislike my Packers shirt while make a Chicago hot dog
It wasn't on purpose but it did turn out to be funny and quite ironic 1. Thinkpad W530 Laptop, Core i7-3820QM Processor 8M Cache 3.70 GHz, 16 GB DDR3, NVIDIA Quadro K1000M 2GB Memory.
2. Cybertron PC - Liquid Cooled AMD FX6300, 6 cores, 3.50ghz - 32GB DDR3 - MSI GeForce GTX 960 Gaming 4G, 4GB Video Ram, 1024 Cuda Cores.
Re: Blast from the Past !!
In Italy the breadcrumbs sold in the shops are nothing like those awful golden coloured ones that one might normally expect to buy. They are (how can I say?) "real", naturally white breadcrumbs (mollica in Italian) that one can buy in large plastic bags in almost all supermarkets. I used them a lot especially, for example, as a coating for slices of veal or thin slices of chicken prior to frying in olive oil. AMD Ryzen 3900x 12C/24T, ASUS x570 mobo, Arctic Liquid Freezer ll 280, Win11 64 bit, 64GB RAM, Radeon RX 570 graphics, Samsung 500GB NVMe 980 PRO (C:), Samsung 970 Evo SSD (D:), Dell U2717D Monitor, Synology DS412+ 8TB NAS, Adobe CS6.
Re: Blast from the Past !!That's very interesting, John! Though, based on my experiences cooking in Europe, it doesn't at all surprise me.
Here in the USA I also recommend against using pre-grated Parmesan cheese and pre-shredded mozzarella. Like bread crumbs, the stuff they add to keep the little pieces separate ruins the texture of the cheese and affects the taste. HP Envy with 2.9/4.4 ghz i7-10700 and 16 gig of RAM running Windows 11 Pro
Re: Blast from the Past !!
That is because they use wood pulp to keep the cheese from clumping. Sidd "Life moves pretty fast. If you don't stop and look around once in a while, you could miss it." ..... Ferris Bueller
Re: Blast from the Past !!I thought that the reason was that preshredded dries out.
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