Spaghetti and meatballs
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Date: 2020-04-02
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Comments and reviews: 10
Tom
One thing that I've learned not to do with my meatballs is use fresh garlic. Maybe it's just the garlic I have available, which always has a substantial green germ in the middle of each clove by the time it reaches me. Unless I cook the bejeezus out of the meatballs, that raw vegetal bitterness hits, as well as the bite from the allicin, which just doesn't seem right for meatballs. In no small part due to your videos, I've become a lot more comfortable using garlic powder and I've stopped considering it lazy, in applications where it really does work better than fresh.
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One thing that I've learned not to do with my meatballs is use fresh garlic. Maybe it's just the garlic I have available, which always has a substantial green germ in the middle of each clove by the time it reaches me. Unless I cook the bejeezus out of the meatballs, that raw vegetal bitterness hits, as well as the bite from the allicin, which just doesn't seem right for meatballs. In no small part due to your videos, I've become a lot more comfortable using garlic powder and I've stopped considering it lazy, in applications where it really does work better than fresh.
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typical
i absolutely adore your character, sir. even though i have no stakes in the pasta breaking-conflict i love how you just do it. all those people saying its forbidden, like pasta stops being pasta when its broken, are some pretentious chef-y role-playing keyboard warrior. its refreshing seeing someone who puts taste above tradition while not caring about hurt feelings at all
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i absolutely adore your character, sir. even though i have no stakes in the pasta breaking-conflict i love how you just do it. all those people saying its forbidden, like pasta stops being pasta when its broken, are some pretentious chef-y role-playing keyboard warrior. its refreshing seeing someone who puts taste above tradition while not caring about hurt feelings at all
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Danielle
I just happened to have all the ingredients handy. I certainly know what's for dinner tonight: not the Hamburger Helper I was planning on making with my pound of ground beef. Edit: Meatballs are now in the fridge, ready to brown later this evening. Love a good make-ahead recipe because that means I can get the kitchen cleaned up before I'm weighed down by sketti.
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I just happened to have all the ingredients handy. I certainly know what's for dinner tonight: not the Hamburger Helper I was planning on making with my pound of ground beef. Edit: Meatballs are now in the fridge, ready to brown later this evening. Love a good make-ahead recipe because that means I can get the kitchen cleaned up before I'm weighed down by sketti.
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Alexander
Love your recipes and love this one in particular. However, I am waiting for you and many online cooking people to acknowledge the corona quarantine we are all going through and maybe provide some insight as to how you are coping. Are you still allowed to leave your house in your part of the world? Here in Germany we are pretty under lockdown.
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Love your recipes and love this one in particular. However, I am waiting for you and many online cooking people to acknowledge the corona quarantine we are all going through and maybe provide some insight as to how you are coping. Are you still allowed to leave your house in your part of the world? Here in Germany we are pretty under lockdown.
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mikethered123
Instead of mixing with your fingers, dirty a semi-sharp, old knife and cut the ingredients into the meatballs. It gets rid of some of the toughness of the connective tissue by. cutting. them but also is almost impossible to overmix with. The enemy is mushing the meat together (like a nooby cook would, through their fingers.
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Instead of mixing with your fingers, dirty a semi-sharp, old knife and cut the ingredients into the meatballs. It gets rid of some of the toughness of the connective tissue by. cutting. them but also is almost impossible to overmix with. The enemy is mushing the meat together (like a nooby cook would, through their fingers.
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FaerieDust
Oh man, it's been forever since I made Italian-American style meatballs. I ought to rectify that. Also ought to make some good old Swedish meatballs, haven't made those since Christmas. And I should call my mom and ask about the Middle Eastern/Kurdish style meatballs she made when I was a kid. Meatballs are amazing.
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Oh man, it's been forever since I made Italian-American style meatballs. I ought to rectify that. Also ought to make some good old Swedish meatballs, haven't made those since Christmas. And I should call my mom and ask about the Middle Eastern/Kurdish style meatballs she made when I was a kid. Meatballs are amazing.
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cavemancamping
Your grandma might hate you for your chef boyardee bastardization of her recipe, but will love you more for remembering the times you all ate together. For my progeny, I make things the way my progenitors did, even if is weird and yucky to them, suck it up cupcake, eat it or eat nothing, it is for the memories.
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Your grandma might hate you for your chef boyardee bastardization of her recipe, but will love you more for remembering the times you all ate together. For my progeny, I make things the way my progenitors did, even if is weird and yucky to them, suck it up cupcake, eat it or eat nothing, it is for the memories.
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cavemancamping
My grandpa used to make creamed chip beef on toast, even though he was career army, and hated the version they served him. It was his irony and his stuff was pretty good, with good ingredients, and a few flourishes. Still salty as hell with a bland spackle gravy, but that is the dish.
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My grandpa used to make creamed chip beef on toast, even though he was career army, and hated the version they served him. It was his irony and his stuff was pretty good, with good ingredients, and a few flourishes. Still salty as hell with a bland spackle gravy, but that is the dish.
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FXM
I know it's silly of me, but I hate the typography of Skill Share's logo so much that it makes me doubt the skills of the people behind the company. I bet you could design a better logo for them, Adam, and you're, just a guy who cooks in his kitchen. :)
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I know it's silly of me, but I hate the typography of Skill Share's logo so much that it makes me doubt the skills of the people behind the company. I bet you could design a better logo for them, Adam, and you're, just a guy who cooks in his kitchen. :)
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Ludwig
I don't get mad when people break their pasta in half. I'm just baffled because I find them way easier to get on the fork if they're longer. The twisted pasta nests have better structural integrity if you have more pasta to twist with.
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I don't get mad when people break their pasta in half. I'm just baffled because I find them way easier to get on the fork if they're longer. The twisted pasta nests have better structural integrity if you have more pasta to twist with.
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