Restaurant thread....the best place to eat...Where!!!

[EagerBeaver]

I wouldn’t say Veal Meatballs are mush, but they are softer than beef meatballs. I generally like a soft meatball that I can cut easily with a fork. If I need to grab a heavy knife to cut the fucker in half, it’s not my kind of meatball.

D’Emma’s veal meatballs are huge, and soft, but they hold together, yet are tender enough that they don’t resist when you try to use a fork to take a bite. I don’t like meatballs that are fighting me. They have to submit to my fork.

 

[LeBoudoir]

I know of 3 restaurants that fly in their mozzarella di buffola from Naples. And it reflects on the price you pay that dish. Da Emma is one of them. Bice is another. Although it isnt quite the same as eating it in Naples freshly made of that day, it's still orgasmic to eat it. And yes it is very different than store bought buffalo mozzarella.

@hungry101 . I love your recipe for meatballs and i know lots of italian households make them that way. But I love how my mom makes them. Dumped in the sauce without precooking them in the oven. It is a matter of preference and i guess i'm bias cause it reminds me of my childhood. As a matter of fact, I love all meatballs !!

 

[sharkman]

...huge, and soft, but they hold together, yet are tender enough that they don’t resist when you try to use a fork to take a bite. I don’t like meatballs that are fighting me. They have to submit to my fork.

That's what my favorite SP always tells me about my balls!...lol!

 

[sharkman]

...I know of 3 restaurants that fly in their mozzarella di buffola from Naples. And it reflects on the price you pay that dish...

Trust me, you're not getting the real deal!...I know exactly what is being shipped!...and the real McCoy comes from the province of Salerno!

...and just like the garbage buffalo mozzarella that is being used on pizza's in Montreal...and on top of that they can't make even make the dough here, use the proper tomatoes and cook the pizza properly!

 

[hungry101]

I love you H101...but I may have to terminate you for spilling the beans!...but "veal" meatballs...please!!! :nono:

Sharkman: You are my peeps!

You mean I spilled the fagioli.

 

[jalimon]

Hungry I do meatballs very similar to your recipe except I do not use bread crumbs. I pour a bit of milk over bread (without the crust) and mix that to the meat.

And I would not say to pour the meat ball in your "spaghetti sauce" as most people spagh sauce are crap

I simply do a quick tomato sauce by softening one chopped onion in olive oil. Add 2 chopped cloves garlic, 1/4 cup or red wine and 1 can of whole tomatoes that you crush (I buy the Pastene). Bit of basil and salt. Cook for 10-15 minutes then pour the meatballs over.

Nice to serve over pasta and a glass of Barolo

Cheers,

 

[EagerBeaver]

I also use a meatball recipe similar to H101, as far as the ingredients, but I cook them differently. I sauté the meatballs in a pan until browned on all sides, then I cook them in a slow cooker with crushed tomatoes, garlic, onions and peppers and a little white wine. The basic ingredients I use are similar, except I sometimes use a combination of ground beef and pork and sometimes use 3 way mixture of ground beef, pork and veal. You can’t use more than 1 egg per pound of meat or the meatballs will be as hard as a horny bull’s prick- if you need to moisten mixture, add milk and not egg.

 

[LeBoudoir]

Sharkman: I lived in Rome 20 years ago and we'd drive to Casino (small town near Naples) and the buffalo mozzarella there was made fresh everyday. And it all had the DOC label so you know it was the real deal. I don't know about the one in Salerno but that one was pretty awesome as the milk spilled out as you were cutting it. No you can't get that quality here cause its not daily fresh but i've had some pretty good mozzarella here at great restos.If you're looking for a great pizza from an immigrant napolitan man, try TERRA MIA at 587 Jarry east. Simplest menu ever.. 3 pastas - 3 pizzas and 3 entrees. Everything is done in house. starting from the dough all the way to the pasta. Great little mom and pop joint with extremely authentic dishes.

 

[Valcazar]

I'm partial to Graziella's personally.

Thanks for the meatball recipe. I may have to try that out.

 

[hungry101]

Hungry I do meatballs very similar to your recipe except I do not use bread crumbs. I pour a bit of milk over bread (without the crust) and mix that to the meat.

And I would not say to pour the meat ball in your "spaghetti sauce" as most people spagh sauce are crap

I simply do a quick tomato sauce by softening one chopped onion in olive oil. Add 2 chopped cloves garlic, 1/4 cup or red wine and 1 can of whole tomatoes that you crush (I buy the Pastene). Bit of basil and salt. Cook for 10-15 minutes then pour the meatballs over.

Nice to serve over pasta and a glass of Barolo

Cheers,

I wish I could find Grandma's recipe. She never wrote anything down and when she told you what she was doing it made no sense. I wrote a paper of how to make pasta, her sauce and meatballs when I was a FR in college. I went and watched her do it. I since lost the paper and I forgot just how she did the sauce but the pasta was "Two two eggs and two two cups of flour"

 

[EagerBeaver]

I found this recipe for slow cooker meatballs. Similar to the ones discussed earlier. Looks good and I will try it tomorrow. Calls it for broiling the meatballs before you throw them into the slow cooker:

https://www.dinneratthezoo.com/slow-cooker-meatballs/

 

[jalimon]

Interesting indeed. Never tough about broiling them but much easier then pan them like I do. Will do that next time

EB you should try you recipe with red wine instead of white

Cheers,

 

[EagerBeaver]

Jalimon,

Red wine gives me diarhhea. I have never been able to drink it. It is tannins in the red wine from what I was told. White wine is no problem.

 

[jalimon]

Ho I see. It's the skin of red grapes (which makes the "tannins") as red or white wines are made of red grapes. The only difference is for red they put back the grapes skin back in the fermetation of the grapes.

This is very common and a pity as red wine delivers much more flavor then white.

Cheers,

 

[Valcazar]

I guess that means you couldn't do orange wine either. Shame, it is quite tasty.

Took a pretty thing to La Recolte today. (Right by Jean Talon market.)

Don't bring someone who wants the place to look expensive. Bring someone who likes really good food.

 

[EagerBeaver]

I can drink orange brandy liquers and there is a brand I rather like called Gran Gala. It is a mixture of Italian brandy and orange liquer. Very good:

https://www.grangala.com/#

 

[The Nature Boy]

Is this Joe Beef place worth the hype?

 

[EagerBeaver]

Is this Joe Beef place worth the hype?

Actually you want to go to Joe Beef's sister restaurant Liverpool House. Observe Anthony Bourdain dining there with the owners of Joe Beef/Liverpool House:

https://www.youtube.com/watch?v=qLEFnBTQPME

I would pass on the donkey meat

 

[The Nature Boy]

I’ve had rabbit korma before, lol. Itchin to try kangaroo tikka next time I head to Sydney. I’d prob try the donkey Bihari to be honest. But those items aren’t on the menu. Think that dude made it special request for them. But I will hit it up! Thanak

 

[Funkyner]

Not to far from Joe Beef there is the restaure Foie Gwa.
Great table and probably the best spaghetti you'll ever eat!