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re: Meatball Recipe - UPDATED with pics for Otis
Posted on 7/25/13 at 1:52 pm to Gris Gris
Posted on 7/25/13 at 1:52 pm to Gris Gris
quote:
That's the best time to make adjustments...after the flavors have had time to marry each other
There is a big pot of similar grub happnin' right now on my stove.
I usually don't wait until favors have married to make adjustments, but more in the touchy dating stage, where they're more impressionable.
2
Posted on 7/25/13 at 2:04 pm to Ole Geauxt
You're bolder than most,OG.
Posted on 7/25/13 at 2:08 pm to OTIS2
Mildred Swift and my Granny, two of the finest chefs to ever jump off the boat from Sicily and swim to shore at Lake Darbonne taught me to cook Otis, not all common people had this advantage.
This post was edited on 7/25/13 at 2:10 pm
Posted on 7/25/13 at 2:12 pm to Ole Geauxt
"Common people"?...Geauxt, ain't nothin' "common" about you. 
This post was edited on 7/25/13 at 5:08 pm
Posted on 7/25/13 at 3:28 pm to Ole Geauxt
quote:
I usually don't wait until favors have married to make adjustments, but more in the touchy dating stage, where they're more impressionable.
classic
Posted on 7/25/13 at 10:57 pm to Tommy Patel
bumped for gg to slap me
Posted on 7/25/13 at 11:05 pm to OTIS2
quote:
the tubes of paste work, too. Really enhances the flavor of the sauce, as does the cheese or cheese rind.
I started doing both the anchovies and the cheese rind thanks to your suggestion and haven't looked back. Now when my girlfriend tastes my pasta sauce she gives me the scoop, blow, taste, pause, look up .. "babe, that's fricking good" stare.
Posted on 7/25/13 at 11:29 pm to Ole Geauxt
In your dreams, OG. I know you like that rough stuff.
Posted on 7/25/13 at 11:31 pm to Rohan2Reed
quote:
she gives me the scoop, blow, taste, pause, look up .. "babe, that's fricking good" stare.
Wait, are we still talking about the sauce?
Posted on 7/26/13 at 12:57 am to Ole Geauxt
Final verdict: phenomenal. Teece, the sauce was as advertised - really, really good. Only significant mod I made was some finely diced baby portobellos late in the simmer - about 30 minutes before adding the parsley.
It was devoured with extreme prejudice.
You rock, my friend.
It was devoured with extreme prejudice.
You rock, my friend.
Posted on 7/26/13 at 6:57 am to GarmischTiger
Glad it was well received and the mushrooms would be a perfect mod. I'll try the meatballs soon, likely a Sunday cooking , and see if I want to change mine. 
This post was edited on 7/26/13 at 7:01 am
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