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Old 01-22-2013, 12:15 AM   #31
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All is well in Houston! It actually was a nice dish, the spinach baked in the sauce turned it a dark, rich, beefy looking sauce. The pesto gave just the right punch. I tossed in some minced parsley and I think that touch of green make the background sauce look deeper red. The spinach just kind of melted down. It worked!. I don't think anyone will notice the spinach unless I point it out. I didn't have to invoke the MIL rant. I may do this again on purpose.
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Old 01-22-2013, 12:21 AM   #32
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I had a problem tonight too I did porcupine meatballs, boiled redskin potatoes and coleslaw.
For some reason some of the meatballs didn't hold their shape and the sauce all but disappeared......I had to make extra sauce (DH likes to put it on his potatoes). I think the meatball problem might be the really lean ground beef, probably need all thy good ol' fat to hold them together. Oh well it really had no effect on the taste.
Hey, it's all about the taste. So what, it's not as pretty as you wanted. It's edible!

I am meatball challenged as well. (Unless it's from a bag.) Every meatball I make tends to fall apart. From what I can gather, I need to let the meatballs sit for a few hours in the fridge to get a nice, hold tight ball. Either that or let them bake in the oven at 375 for about 15 or 20 minutes. I'm still working on it.
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Old 01-22-2013, 01:13 AM   #33
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Tonight was Kasha Varnishkes.
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Old 01-22-2013, 03:15 AM   #34
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i had a big salad to start, then carrots and hummus.

next, a beef skirt steak that was "marinated" in lamb fat overnight to pick up that lambey flavour, then browned in some rendered fat, then braised in beef stock until tender. side of baked fingerling potato wedges.

if you sorta like lamb but don't like it if it's too gamey, this is the way to go. the beef picks up just enough lamb to make it noticeable but not overwhelming.

i learned this trick from a greek diner here in the city and posted it here before.
they advertise a "mixed grill" souvlaki, which tasted mildly of lamb but was actually made up of beef and pork cubes that were marinated in leftover lamb fat.
i think pag or spork has mentioned using this trick with some success.
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Old 01-22-2013, 03:17 AM   #35
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Quote:
Originally Posted by Somebunny View Post
I had a problem tonight too I did porcupine meatballs, boiled redskin potatoes and coleslaw.
For some reason some of the meatballs didn't hold their shape and the sauce all but disappeared......I had to make extra sauce (DH likes to put it on his potatoes). I think the meatball problem might be the really lean ground beef, probably need all thy good ol' fat to hold them together. Oh well it really had no effect on the taste.
My porcupine meatballs started falling apart too, so since it was just the two of us I sometimes just broke the meat up and did it as a meat sauce. Now I make a lot of meatballs ahead of time, bake them in the oven, then freeze them. When I want to make porcupine meatballs I just grab a bag of them, let thaw, then throw in the sauce and let them simmer in it for awhile. No more falling apart.
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Old 01-22-2013, 05:33 PM   #36
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Originally Posted by mmyap View Post

Hey, it's all about the taste. So what, it's not as pretty as you wanted. It's edible!

I am meatball challenged as well. (Unless it's from a bag.) Every meatball I make tends to fall apart. From what I can gather, I need to let the meatballs sit for a few hours in the fridge to get a nice, hold tight ball. Either that or let them bake in the oven at 375 for about 15 or 20 minutes. I'm still working on it.
I don't refrigerate my meatballs, but I do bake them at 400F for 20 minutes. They get nice and browned and tender. Do you put bread crumbs, milk and an egg in yours?
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Old 01-24-2013, 12:16 AM   #37
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Delicious MM

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Originally Posted by msmofet View Post
Cavatelli, meatballs and gravy topped with toasted seasoned bread crumbs and grated parmesan and romano cheeses



First run of the Coconut Custard Pie (waiting for it to cool)

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Old 01-24-2013, 12:18 AM   #38
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My breakfast for dinner cooked on my CI stovetop griddle. The only time I've been able to lift a couple eggs off of it intact... a double yolker even
PF, I took the pic shortly before adding the ketchup on my potatoes... just for you
YUMMO Pac, that looks soooooo tasty!
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Old 01-24-2013, 09:41 AM   #39
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Everything looks and sounds great.
Nice plate pac!
Thank you Kylie.

Quote:
Originally Posted by GotGarlic View Post
I don't refrigerate my meatballs, but I do bake them at 400F for 20 minutes. They get nice and browned and tender. Do you put bread crumbs, milk and an egg in yours?
I also do my meatballs in oven. I use a disher and then put them in oven on 425F convection roast for 20 minutes. This time I used slightly over 3 lbs ground beef, 2 eggs, handful (just enough to hold it together) bread crumbs, fresh grated romano and parmesan cheeses, fresh herbs (oregano, basil and flat leaf parsley), fresh onion and garlic, sea salt and ground pepper. Never used milk before.
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Old 01-24-2013, 10:42 AM   #40
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Thanks MsM.
I don't make meatballs a lot, but when I do I bake (roast?) them. I use a half sheet and I was just wondering how a cooling rack would work. To keep them off the pan.
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