Text 30661, 112 rader
Skriven 2015-09-07 09:06:34 av Dave Drum (1:18/200.0)
  Kommentar till text 30647 av MICHAEL LOO (1:123/140)
Ärende: Furrin Cooks was:parstar
================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> And then there is mostaccioli - which is a shorter penne rigati as
 DD> near as I can tell. I know the local Cat-lick boys high school's
 DD> booster club puts on a well attended Mostaccioli Supper -- the guy who
 DD> makes the Bolognese sauce, though, is named O'Connor.

 ML> Nothing wrong with an outlander making inlander food. And
 ML> them Irish do a bunch of crossbreeding with them Italians
 ML> (they both have good taste). I always wondered why people
 ML> fuss because some chef who's not XYZan is so arrogant as
 ML> to try to make XYZan food. Many of you guys have had
 ML> acceptable Cajun, Italian, and Froggish food made by the
 ML> likes of me.

Beats me. I do foreign dishes pretty well - Hungarian, Italian, Texan, French,
German, Latino, etc.

The kitchen staff at my favourite sit-down Chinese restaurant (since the
partiarch of the Oh family has died and Golden Dragon is closed) is majority
Spanish speaking.

 DD> Yikes! Does the 7 grand include *all* the water and sewer usage for
 DD> the year? Even so, that's over 600 pazuzas a month. I knew the far East
 DD> of the US was 'spensive, but .........

 ML> All inclusive, though that's scant consolation. When you had

That's a lot of water and poo. Really. And if your locale is like mine the
sewer charges are based on water usage. Watering lawns, washing cars and
filling swimming pools do not used the sewerage system - yet, we still get
banged for sewer charges on that water.

 ML> that picnic, the rest of us were goggle-eyed about the prices
 ML> at Li'l Fryer and such places, because they were half what
 ML> one would expect to pay out east.
 
Same for the grocery prices, as I remember. I recall Bob Gearhart loading up on
coffee at half the price (he said) that he could buy it for in Michigan.

 ML> I new a gal named Isabel. Kind of cute, but if I goosed
 ML> her, she no doubt would have broken my glasses. Saw her about
 ML> six years ago - she was still cute but still capable of
 ML> breaking my glasses.

 DD> IOW a bit of slap and tickle was out of the question.   Bv)=

 ML> The slap part, probably. She liked me okay, but not very okay.

So, she wouldn't be tickled in any event.

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

      Title: Italian Meatballs (Mobile Home Version)
 Categories: Beef, Pork, Cheese, Vegetables, Herbs
      Yield: 2 dozen

      1 lb (450g) lean ground beef
      1 lb (450g) ground pork
      4 le (55g ea) eggs
      6 tb Italian parsley flakes
    1/2 c  (125g) ricotta cheese
    1/2 c  (50g) grated Parmesan or
           - Romano cheese
      1 tb Garlic powder
      2 tb Onion powder
           +=OR=+
    1/2 md Onion; fine chopped, sautéed
           - til tender, or caramelized
    1/2 ts Oregano flakes
    1/4 ta Grated fresh nutmeg
    1/2 ts Pepper
      1 c  (60g) bread crumbs; more as
           - needed
      1 tb Salt; to taste *
           Oil to brown the meatballs

  * Shape and cook a small patty to taste for salt before
  adding the salt.

  Place all the ingredients in a large bowl and mix well.
  Cook a small amount and taste for salt.

  Shape the meatballs with your hands using 3 to 5 ounces
  (85g to 142g), rounding well (they should be about 1-1/2
  inches (4cm) wide). Heat the oil in a large non-stick
  skillet, making sure it is heated well before adding the
  meatballs. For even browning, there should be enough oil
  to come about halfway up the sides of the meatballs. (Some
  recipes recommend rolling the meatballs in bread crumbs
  before browning.) Fry until golden brown on all sides.
  Place browned meatballs on paper towels to drain before
  adding to the sauce. Cook thoroughly in sauce, about 1/2
  hour.

  As an alternative, the browned meatballs can be placed in
  a baking pan, covered with foil, and baked at 325oF/165oC
  for about 25 to 30 minutes. Remove from the oven, place
  on paper towels to drain for a few minutes, and then
  add to the heated sauce.

  By Dennis W. Viau; The Mobile Home Gourmet

  Recipe from: http://www.white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

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