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05-31-2014, 09:56 AM | #31 |
Shit
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I'm a ****ing mechanic dude
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05-31-2014, 09:58 AM | #32 | |
Cast Iron Jedi
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Quote:
The problem with cooking entirely in sauce is flavor development. In a liquid base, it's impossible for the meatballs to get any Maillard reaction (brown), which creates literally hundreds of flavor compounds. Next time, try par cooking her meatballs like the link I posted, then finish in the sauce. I guarantee you'll thank me. |
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05-31-2014, 09:59 AM | #33 | |
Shit
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Quote:
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05-31-2014, 10:01 AM | #34 |
**** you, you cretin.
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05-31-2014, 10:02 AM | #35 |
Supporter
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If you're anywhere a Dierbergs, their kitchen made meatballs are the SHIT!
They actually have a lot of good kitchen prepared groceries, best 4 cheese mac and cheese ever
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05-31-2014, 10:03 AM | #36 |
Shit
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05-31-2014, 10:05 AM | #37 |
Cast Iron Jedi
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Need a good meatbal recipe
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05-31-2014, 10:08 AM | #38 | ||
In Search of a Life
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Quote:
Quote:
Maybe it's because of his ingredient list: |
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05-31-2014, 10:09 AM | #39 |
Shit
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Yeah I don't like groin sirloin coming from a guy
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05-31-2014, 10:09 AM | #40 |
Cast Iron Jedi
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05-31-2014, 10:21 AM | #41 |
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boil an egg, get your favorite sausage, wrap the boiled egg in a small layer of sausage, then breadcrumb that sucker and fry it.....amazeballs
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05-31-2014, 10:25 AM | #42 |
In Search of a Life
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I put a little milk in mine.
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05-31-2014, 10:28 AM | #43 |
Resident Glue Sniffer
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05-31-2014, 10:31 AM | #44 | |
In Search of a Life
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Quote:
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05-31-2014, 10:32 AM | #45 | |
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