Results 5,701 to 5,725 of 7585
Thread: Watcha cookin'?
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12-05-2021, 06:19 PM #5701
No. Sautee garlic in OO. Remove. Sautee onion. Add 85/15 beef and pork chop meat. S&P. Fresh basil and parsley. Oregano. Re-introduce cooked garlic. Blanche 12-15 plum tomatoes. Cool, peel and remove jelly and seeds. Blend. Almost forgot, add a dash of red wine vinegar. Mix into meat and cook on med. heat for 20 min. A bit more salt. Reduce to high simmer. Boil water. When boiling add enough salt, so it tastes like the ocean. Add spaghetti. When done. Add big spoon full of pasta water to gravy. When pasta is done and straining, add a spoonful of gravy and parm to bottom of bowl. Add pasta Add remainder of gravy. Mix. Place on dish. Add pepperoncino and grated parm. BOOM!
ENJOY!“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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12-05-2021, 06:23 PM #5702
I use a small portion of chicken livers mashed up as well as Parmesan rind in the sauce. I also have started using about a 1/2 cup of milk introduced early, and some fresh grated nutmeg introduced near the end.
But I have to cook mine a minimum of 6 hours.
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12-05-2021, 06:27 PM #5703
Sounds nice! I didn't have time for a longer version. I also baked about 100 Christmas cookies today. See I love Christmas time thread. I get a pass, right?
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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12-05-2021, 06:30 PM #5704
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12-05-2021, 08:11 PM #5705
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12-05-2021, 08:25 PM #5706
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12-05-2021, 08:45 PM #5707
Yes, that is why I said quick, and I should have called it meat sauce. ....Tasted good, though
That is a good catch from the pic. I decided to go with Pecorino Romano. I have a block of Parmesean in the fridge, but didn't use it tonight. too lazy, I guess, but I do like the taste of Pecorino sometimes.“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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12-05-2021, 09:10 PM #5708
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12-05-2021, 09:37 PM #5709
I'm not Jewish, but since it's Chanukah, latkes sounded like a nice side to a roasted chicken. Spatchcocked the chicken and brined in buttermilk and salt for 2 days. It was so juicy and flavorful, I don't think I need to ever look for another recipe.
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12-12-2021, 10:15 AM #5710
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12-12-2021, 11:15 AM #5711
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12-12-2021, 01:05 PM #5712
I love breakfast
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12-14-2021, 11:15 AM #5713
18 lbs of deer and elk bones turning into stock.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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12-14-2021, 11:26 AM #5714
Lotta win these last few posts. Holy cow...
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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12-14-2021, 10:43 PM #5715
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12-15-2021, 04:51 PM #5716
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12-15-2021, 05:00 PM #5717
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12-15-2021, 05:17 PM #5718
30 hours later it’s simmered, strained, cooled, skimmed, reduced, jarred, and in the freezer(no canning experience or equipment). Yielded about two gallons. Some light not reduced and some nice and dark and reduced halfway.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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12-18-2021, 09:11 AM #5719
Having a potluck Solstice bonfire/ Keith Richards birthday party this evening. Lil Smokies and Meatballs in the crockpot with a jar a BBQ sauce and Grape Jelly. Dump it all in and Voila’!
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12-18-2021, 11:02 AM #5720
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
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12-18-2021, 02:47 PM #5721
Yes please!
Sent from my iPhone using TGR Forums
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12-18-2021, 08:52 PM #5722
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12-21-2021, 07:45 PM #5723
Drool. Won't be done for another 90 minutes though.
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12-22-2021, 07:23 AM #5724
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12-22-2021, 07:57 AM #5725
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