Text 8996, 97 rader
Skriven 2011-03-31 17:38:01 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8949 av Dave Drum (50194.cooking)
Ärende: Atsa Spicy Meatball
===========================
Hi Dave,

RH>  DD> I am not a huge fan of meatballs with pasta and red gravy.
RH>  DD> OTOH, meatballs with egg noodles and a non-tomato based sauce
RH>  DD> can be quite nice. As can a meatball sub with the red gravy
RH>  DD> mentioned above - but, no pasta.

RH> So when did egg noodles stop being pasta? (G) I know, you mean like
RH> spaghetti, elbow macaroni, penne, ziti or other forms. I was raised

 DD> Pasta, as far as I am concerned refers to Italianesque noodles made
 DD> with semolina flour. The categorisation is somewhat broader when used
 DD> as a
 DD> category in my Meal Master ... although I do use dumplings as a
 DD> category when referring to the thick, usually short or square, egg and
 DD> flour
 DD> noodles sometimes served with chicken or beef.

Again, a word or phrase from your area. I've been around Italians too
long I guess. (G)


RH> without meat balls, just a meat sauce. Met & married Steve, changed
RH> my meat sauce to a marinara type with meat balls. I still make the
RH> meat sauce from time to time but most of the time, I'll do the meat
RH> balls. I usually do up 2-3 pounds of meat at a time to give me a
RH> supply of them. I also bake them instead of frying them like I used
RH> to; I can cook them all at once that way. After baking, some go in
RH> the sauce for that night and the rest are IQF-ed and put into a
RH> zipper bag. I did some last week that Steve wants me to cook in
RH> sauce before I head out west. He will just have to heat a container
RH> of sauce & meat balls and cook some pasta. Spoiling him. (G)

 DD> As I said above, I don't really care for meatballs with Italian
 DD> noodles/pasta/whatever and red gravy.

They're also good with eggplant parmesan, as we had at last year's get
together at xxCarol's. She was supposed to learn how to make them; I
think she's been side tracked by work and other things to practice too
much. Probably should have taught Charlotte how to do it but there
wouldn't be any for other folks if she made them. (G)

 DD> In the recipe below - I already know you'd not use the beer. I, OTOH,
 DD> find it merely optional.   Bv)=

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Emeril's Garlic Meatball Po' Boys
 DD>  Categories: Sandwiches, Beef, Pork, Meatballs, Chilies
 DD>       Yield: 4 Servings

 DD>     1/2 lb Ground veal
 DD>     1/2 lb Ground beef chuck
 DD>     1/2 lb Ground pork
 DD>     1/2 c  Yellow onion; fine chopped
 DD>     1/2 ts Garlic; fine chopped
 DD>     1/4 c  Green onions; green part
 DD>            - only, fine chopped
 DD>       1 lg Egg
 DD>     1/4 c  Fine, dried bread crumbs
 DD>       1 tb Worcestershire sauce
 DD>   1 1/2 ts Salt
 DD>     3/4 tb Cayenne pepper
 DD>      16 sm Cloves garlic; peeled
 DD>     1/4 c  Bleached all-purpose flour
 DD>       1 ts Creole Seasoning
 DD>     1/4 c  Vegetable oil
 DD>       2 c  Yellow onion; thin sliced
 DD>      12 oz Bottle amber beer
 DD>       1 c  Water
 DD>       1 lg loaf French bread; 26" - 28"
 DD>            - long
 DD>       6 tb Creole or whole grain
 DD>            - mustard
 DD>       6 tb Mayonnaise
 DD>     1/2 lb Provolone cheese; thin
 DD>            - sliced

 DD>   Emeril Lagasse cooked up this winning Garlic Meatball Po'
 DD>   Boys recipe for Good Morning America.


Probably wanted the beer to make it "All American", not that all America
drinks beer being an incidental side. I'd not use the bleached flour
either. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)