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#3421 |
Cast Iron Jedi
Join Date: Nov 2004
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#3422 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#3423 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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My mom never baked hers and she pan seared first. As of two years ago I only bake 'cause I saw it on Food Network and thought it saved calories due to no oil and save on expensive olive oil which is better for you uncooked. So I use it in my Italian salad dressing instead. Much healthier.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#3424 |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Casino cash: $-60037
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Like how you swirled the pasta. I notice artsy things like that. Did you make those bread sticks/toasts, or whatever they are, though?
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#3425 |
Cast Iron Jedi
Join Date: Nov 2004
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#3426 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I didn't make the bread, but I did make the toast. Just sliced on the bias, drizzled with olive oil, and after toasted, smeared with a sliced piece of garlic. |
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#3427 |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Casino cash: $-60037
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Thank you for pointing that out. I stand corrected and will adjust with tweezers next time.
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__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#3428 |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Casino cash: $-60037
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I edited while you answered me. See that forward slash I added plus the word "toast."
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#3429 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Inmem, you want the whole recipe or just the meatballs?
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#3430 | |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Quote:
I also have Scottish oats which are the creamy white flat oat. I usually use stevia, maple syrup then add a garnish of some chopped fresh fruit, raisins, craisins or even with nuts—whatever I have. I always prefer cream though. I love cream.
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#3431 |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Casino cash: $-60037
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I guess it depends on how deep your bowl is for how much cream you add and how much oatmeal is in it.
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#3432 |
Cast Iron Jedi
Join Date: Nov 2004
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http://www.cooksillustrated.com/reci...ls-for-a-crowd
INGREDIENTS Meatballs 2 1/4 cups (about 6 ounces) panko bread crumbs 1 1/2 cups buttermilk (see note) 3 large eggs, lightly beaten 2 pounds 85 percent lean ground beef 1 pound ground pork 6 ounces thinly sliced prosciutto, chopped fine 3 ounces Parmesan cheese, grated (about 1 1/2 cups) 6 tablespoons minced fresh parsley leaves 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon) 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water Table salt and ground black pepper Sauce 3 tablespoons extra-virgin olive oil 1 1/2 cups grated onion from 1 to 2 onions (see note) 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons) 1/2 teaspoon red pepper flakes 1 teaspoon dried oregano 6 cups tomato juice (bottled) 3 (28-ounce) cans crushed tomatoes 6 tablespoons dry white wine Table salt and ground black pepper 3 pounds spaghetti 1/2 cup minced fresh basil leaves 3 tablespoons minced fresh parsley leaves Granulated sugar Parmesan cheese, grated, for serving INSTRUCTIONS 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately. |
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#3433 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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Anyone else put a little grape jelly in their meatballs? I'm sure I will get flamed for this, do not care...
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#3434 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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#3435 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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Figured. Oh well, moving on to Chinese for the weekend. Cooked rice tonight for chicken fried rice tomorrow or Sunday. Doing some searches on sweet and sour sauces and Crab Rangoon.
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