Restaurant thread....the best place to eat...Where!!!
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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,
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 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.
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.
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"
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/
https://www.dinneratthezoo.com/slow-cooker-meatballs/
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.
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.
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,
This is very common and a pity as red wine delivers much more flavor then white.
Cheers,
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/#
https://www.grangala.com/#
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
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
Completely agree with this. I can seriously do better myself with sous vide and a skillet at home.
The steak at QDC are a level above these two establishments as well as the Keg and the pricing reflects that. What I do find annoying with QDC is that while their menu list many different cuts and origin, I've found out, during several visits, that they "ran out" of my selection.
I think it's worth going once. It's pricey and was good experience but I wouldn't make too much effort to try to go again unless a last minute same day opening pops up.
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