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Dean 
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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 Posted: March 31 2010 at 12:51 |
I already can... from here. 
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What?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32580
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Posted: March 31 2010 at 12:54 |
 Dean wrote:
I already can... from here. |
7,652,480 yards away?  
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: March 31 2010 at 13:11 |
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What?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32580
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Posted: March 31 2010 at 17:21 |
First go at meatballs tonight. 
Using Chicago-style Italian bread, ground beef, garlic salt, pepper, oregano, Vidalia onion, and Parmesan cheese.
They smell amazing already- can't wait!
A friend of mine once made meatballs with graham crackers and that was excellent.
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Raff
Special Collaborator
Honorary Collaborator
Joined: July 29 2005
Location: None
Status: Offline
Points: 24439
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Posted: March 31 2010 at 17:24 |
I always put fresh breadcrumbs soaked in milk in meatballs - they make a big difference IMHO. Tonight we're having chili (delicious by the look and smell of it) with mango salad and freshly-baked bread. Today I didn't go to work, so I had some time to dedicate to the kitchen - as well as my Admin duties on MMA  .
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32580
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Posted: March 31 2010 at 17:30 |
Raff wrote:
I always put fresh breadcrumbs soaked in milk in meatballs - they make a big difference IMHO.
Tonight we're having chili (delicious by the look and smell of it) with mango salad and freshly-baked bread. Today I didn't go to work, so I had some time to dedicate to the kitchen - as well as my Admin duties on MMA.
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Milk eh? Something to think about for me. My wife told me to use an egg, but I wanted to use water the first time.
As for you, you'd better watch it or Micky will be on the next Richard Simmons special! 
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: March 31 2010 at 17:36 |
that's cause we're all hpot-smokers
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: March 31 2010 at 17:39 |
Epignosis wrote:
First go at meatballs tonight.
Using Chicago-style Italian bread, ground beef, garlic salt, pepper, oregano, Vidalia onion, and Parmesan cheese.
They smell amazing already- can't wait!
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sounds good Rob, the only thing I'd try next time is some ground pork (or even sausage) in with the meatball mix, but your recipe sounds perfect.. a nice pomodoro to go with it?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32580
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Posted: March 31 2010 at 17:46 |
Atavachron wrote:
Epignosis wrote:
First go at meatballs tonight.
Using Chicago-style Italian bread, ground beef, garlic salt, pepper, oregano, Vidalia onion, and Parmesan cheese.
They smell amazing already- can't wait!
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sounds good Rob, the only thing I'd try next time is some ground pork (or even sausage) in with the meatball mix, but your recipe sounds perfect.. a nice pomodoro to go with it?
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Wife generally hates sausage.  Boo!  And negatory on the pomodoro; for us, it's rotini in a thick tomato sauce with green peppers and white onions.
We love onions.
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Raff
Special Collaborator
Honorary Collaborator
Joined: July 29 2005
Location: None
Status: Offline
Points: 24439
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Posted: March 31 2010 at 18:09 |
Pomodoro means tomato in Italian, Rob ... Anyway, the chili was even more delicious than it looked, and we got a nice quantity left over for Micky to take with him tomorrow at work. But it was the bread that really stole the show. I put a small quantity (one-third of a cup) of yellow cornmeal in with the bread flour, as well as a couple of tablespoons of toasted wheat germ and one-quarter of a cup of sunflower seeds. The crust was crisp and a bit crumbly, and the crumb perfectly soft, with a nice pale yellow colour. That's the kind of stuff you'd buy for 5 or 6 bucks a loaf in some fancy bakery.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: March 31 2010 at 18:13 |
Raff wrote:
Pomodoro means tomato in Italian, Rob...
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that's okay, me being pretentious
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32580
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Posted: March 31 2010 at 18:24 |
Raff wrote:
Pomodoro means tomato in Italian, Rob...
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I know, but I was being proper. 
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: March 31 2010 at 19:29 |
Epignosis wrote:
Raff wrote:
Pomodoro means tomato in Italian, Rob...
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I know, but I was being proper. |
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: March 31 2010 at 19:42 |
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^ to their horror that turned out to be calves brains
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: April 06 2010 at 03:06 |
Finally got round to roasting a lambs leg Turkish style on Sunday - one large leg of lamb, make 5/6 cuts about half an inch deep; into each cut place a crushed clove of garlic, make a marinade of 50/50 lemon juice & olive oil; stir in dried rosemary (actually better for this recipe than fresh), brush over the lamb & leave overnight - next day, cover with foil & into the oven @ 120 degrees for 5/6 hours with 5/6 peeled red onions & the remains of the juiced lemons...
leave the lamb to rest, take out the onions, puree them in a blender with the lamb juices & one or 2 of the lemon remains, add a glass of red wine, a small amount of cornflower, then reduce to a thick sauce...
Absolutely glorious
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Jon Lord 1941 - 2012
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: April 06 2010 at 03:28 |
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sounds incredible Jim-- no potatoes with that?
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: April 06 2010 at 03:31 |
Sorry - new potatoes, roasted whole & unpeeled in olive oil & mint for 40 minutes
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Jon Lord 1941 - 2012
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: April 06 2010 at 03:33 |
ah yes, I thought so
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: April 06 2010 at 03:36 |
Jim Garten wrote:
Sorry - new potatoes, roasted whole & unpeeled in olive oil & mint for 40 minutes |
Next time you do those try this, it's yum!: when they're cooked crush them slightly with a spud-basher to break the skins and pour over a simple vinaigrette dressing (oil, vinegar, dijon mustard, s&p). Seriously yum in fact.
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What?
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65799
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Posted: April 06 2010 at 03:49 |
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^ that's like the warm potato salad I make with scallion and a mustard vinaigrette, one of my favorites
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