A classic
Attachment 315660
Meatballs, potatoes and gravy.
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A classic
Attachment 315660
Meatballs, potatoes and gravy.
Largest meatballs I have seen and thought at first they were hamburgers without the buns.
Bob
Otto,you are nailing it left and right on the food threads man. I love it !!🍽👍
Back in the late 80's Dom DeLouise did commercials for Ziploc Storage Bags. I've looked and looked for either a still picture from the commercial or the commercial it'self and I can't find either.Quote:
Originally Posted by BobH
Anyway, in it Dom says how many regular meatballs would fit---OR----how many of his-----and he plops a single meatball about the size of a grapefruit in the bag.
I thought that was funnier than all holy hell. :rofl2:
His cook book called 'Eat This It'll Make You Feel Better' has some nice recipes in it from his mother, other celebrities and friends but also a couple from Nancy Reagan. The clams in white sauce is soooooo goooodddd and so easy.
What makes his book well worth the purchase is the stories he tells before the recipes.
Ribeye from walmart. Walmart? Yeah, Walmart. Amazing cut of meat to come from there. Very well marbled, nice and thick. I pan seared it (set off the smoke alarms!) then gently cooked it in a cognac/sherry deglaze seasoned with onion soup mix, worcestershire, and Slap Ya Mama. Served over brown basmati rice. Pretty darn good. Served the two of us.
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Attachment 315736
Deboned and rolled a small turkey, seasoned inside and out with thyme, Slap Ya Mama, rosemary, and dry mustard powder. Accompanied by green beans sauteed with turkey tasso, onions, green tabasco peppers, and sherry. Brown rice from yesterday, gravy of course, and one of my all grain high octane hopless ales. Delish, of course.
Attachment 315778
Turkey, corn tortilla, and green chile soup, accompanied by my signature Gentilly Blackout ale and my first attempt at homemade pita.
Looks and sounds good.
Oyster Crackers?!?!? When I was growing up having those for soup, chili etc was a Big Treat. Normally we got Nabisco Saltines.
Did you get a pocket in the pita? Just wondering :shrug:
Looks very tasty, and your beverage choices, also quite tasty sounding..
:beer1:
The pocket just magically appears if you cook them right. You don't have to filet it in there.Quote:
Originally Posted by cudarunner
The youtube I followed said bake them at 475. I tried that. Meh. Then I cooked a few more on a very hot comal, like a flour gordita. Cook one side about 45 seconds, turn, and cook till it puffs. A couple of minutes. Flip one more time and finish cooking the first side. Walah. Then I tried cooking in the 475 degree oven, on a cooling rack. Not bad but the comal works best for me.
