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Blast from the Past !!

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Re: Blast from the Past !!

Postby Chuck Engels » Sun Jan 08, 2017 9:26 pm

My hot dog video is still on YouTube, here it is...

[youtube]http://www.youtube.com/watch?v=4Sh7aaSEBWw[/youtube]
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Re: Blast from the Past !!

Postby John 'twosheds' McDonald » Mon Jan 09, 2017 12:03 am

sidd finch wrote:Chuck I vaguely remember that you had a "how to make pizza or spaghetti" video...

Chuck Engels wrote:Steve may have done a spaghetti video...

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). :-D

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.
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Re: Blast from the Past !!

Postby Steve Grisetti » Mon Jan 09, 2017 8:24 am

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.
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Re: Blast from the Past !!

Postby ed » Mon Jan 09, 2017 10:39 am

My favorite part is the trolling with the Packers shirt.
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Re: Blast from the Past !!

Postby Chuck Engels » Mon Jan 09, 2017 11:28 am

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 :hyst:

It wasn't on purpose but it did turn out to be funny and quite ironic ::C
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Re: Blast from the Past !!

Postby John 'twosheds' McDonald » Mon Jan 09, 2017 10:42 pm

Steve Grisetti wrote:For one thing, I would NEVER use breadcrumbs in meatballs!

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. :-D
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Re: Blast from the Past !!

Postby Steve Grisetti » Tue Jan 10, 2017 8:32 am

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.
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Re: Blast from the Past !!

Postby sidd finch » Fri Jan 13, 2017 11:17 am

pre-grated Parmesan cheese and pre-shredded mozzarella


That is because they use wood pulp to keep the cheese from clumping.

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Re: Blast from the Past !!

Postby Peru » Fri Jan 13, 2017 2:01 pm

I thought that the reason was that preshredded dries out.
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