Fantasy Football - Footballguys Forums
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
GM's thread about nothing (30 Viewers)
- Thread starter General Malaise
- Start date
to the whole NannyMalaise thing.
Limp Ditka
Footballguy
Last edited by a moderator:
General Malaise
Footballguy
I've never looked for veal in a store. Was just relaying what my buddy told me. Could be plentiful for all I know. Sorry I brought it up.
krista4
Footballguy
Limp Ditka
Footballguy
#trytheveal
General Malaise
Footballguy
krista4
Footballguy
General Malaise
Footballguy
Limp Ditka
Footballguy
Not a sure thing. Remember that the ******* politicians here once tried to outlaw foie gras
Oliver Humanzee
Footballguy
Meatballs
I use a variety of whatever ground meat I can get for cheap. I like equal parts lamb, veal, and pork, though not everywhere will have ground lamb or veal. Beef works too, but, you know. Whatever. Meatloaf.
I don't use powdered garlic, onion, or #### like that. It all tastes like sawdust-flavored Doritos to me.
What I do.
I make a panade, which is just a fancy way of saying "I soak some cut-up hotdog buns or white bread in milk."
Then I mince a shallot (or a quarter of a medium sized yellow onion) and 6 or 8 cloves of garlic very, very, fine. Then I sautee them in some olive oil until they are soft, fragrant, and translucent, but not browned. Let it cool. Totally acceptable to put this stuff in a food processor right now and blend it into a paste.
Then I mince a bunch of parsley, thyme, and basil. (And mint if I am using lamb.)
Then I wash my hands, put the meat in a bowl, and add a little salt, a LOT of fresh pepper, a LOT of fresh grated parm (asiago or peccorino romano works, too.) and a pinch or two of red chili flakes. Then I squeeze some of the milk out of the bread, add it to the mixture along with the herbs and shallot, garlic paste. If using lamb or some gamey meat, some lemon zest is also good.
Then I use my hands to mix it just until it is homogenized. I don't use eggs, because why.
Form them into balls of whatever size. Larger than a golf ball and they cook a little weird. Arrange your meatballs on a parchment-covered sheet pan and refrigerate for at least 30 minutes.
For cooking, you can go any of three ways:
1. Sear them in a hot pan with some oil, before adding them to your red sauce. This way creates the most flavor for both your sauce and your meatballs, but the meatballs are chewier and less tender.
2. Just plunk them in your red sauce and, basically, poach them. This is still pretty tasty and your balls will be all soft and tender. Don't taste the sauce until the meat has cooked through--raw pork in there--and don't cook too high.
3. Cook em in an oven at 400 degrees. They will cook evenly and quickly this way, but they won't be as brown or flavorful as the first way, or as tender as the second way.
Sorry. I guess I had a lot more to say about meatballs than I thought.
I use a variety of whatever ground meat I can get for cheap. I like equal parts lamb, veal, and pork, though not everywhere will have ground lamb or veal. Beef works too, but, you know. Whatever. Meatloaf.
I don't use powdered garlic, onion, or #### like that. It all tastes like sawdust-flavored Doritos to me.
What I do.
I make a panade, which is just a fancy way of saying "I soak some cut-up hotdog buns or white bread in milk."
Then I mince a shallot (or a quarter of a medium sized yellow onion) and 6 or 8 cloves of garlic very, very, fine. Then I sautee them in some olive oil until they are soft, fragrant, and translucent, but not browned. Let it cool. Totally acceptable to put this stuff in a food processor right now and blend it into a paste.
Then I mince a bunch of parsley, thyme, and basil. (And mint if I am using lamb.)
Then I wash my hands, put the meat in a bowl, and add a little salt, a LOT of fresh pepper, a LOT of fresh grated parm (asiago or peccorino romano works, too.) and a pinch or two of red chili flakes. Then I squeeze some of the milk out of the bread, add it to the mixture along with the herbs and shallot, garlic paste. If using lamb or some gamey meat, some lemon zest is also good.
Then I use my hands to mix it just until it is homogenized. I don't use eggs, because why.
Form them into balls of whatever size. Larger than a golf ball and they cook a little weird. Arrange your meatballs on a parchment-covered sheet pan and refrigerate for at least 30 minutes.
For cooking, you can go any of three ways:
1. Sear them in a hot pan with some oil, before adding them to your red sauce. This way creates the most flavor for both your sauce and your meatballs, but the meatballs are chewier and less tender.
2. Just plunk them in your red sauce and, basically, poach them. This is still pretty tasty and your balls will be all soft and tender. Don't taste the sauce until the meat has cooked through--raw pork in there--and don't cook too high.
3. Cook em in an oven at 400 degrees. They will cook evenly and quickly this way, but they won't be as brown or flavorful as the first way, or as tender as the second way.
Sorry. I guess I had a lot more to say about meatballs than I thought.
Last edited by a moderator:
Dan Lambskin
Footballguy
This thread just reminded me I no longer have a Costco membership* 
*was on a buddy's friends and family membership but he decided to pursue other interests
*was on a buddy's friends and family membership but he decided to pursue other interests
Officer Pete Malloy
Footballguy
Drifter
Footballguy
No, really, we had no idea how veal was made despite those practices being part of the public consciousness for the last 40 years.
General Malaise
Footballguy
Thanks OH. If I use step #2, how long should I poach them in the red sauce? 90 minutes on medium low?
General Malaise
Footballguy
General Malaise
Footballguy
Oliver Humanzee
Footballguy
I guess that depends on how many meatballs in how much sauce. But my best guess is that if you get your sauce to a nice, gentle simmer, they'll be cooked through in 45 minutes or so. The longer they sit in the sauce, the better the sauce. Careful stirring: the meatballs are fragile and will break up. Throwing all if this in a slow-cooker wouldn't be a bad idea.
cosjobs
Footballguy
Didn't mean to be disrespectful. But a low and slow meat sauce takes pretty much all day and I did not think you had the time for that (watch Goodfellas instead). What I presented you with will wow whomever eats it. And if you make the suggested quad batch of meatballs, you can do a different sauce/gravy in the future for them. Finally, the sauce I showed is vegetarian, (until you soak the meatballs in it) and I thought your wonderful wife might appreciate you preparing food she cold also eat.
Nobody.
General Malaise
Footballguy
I've been taking Hazel to school this week as my wife has to leave early for work. Today was her big Show & Tell day, so I figured I ought to at least attempt to do her hair. I am not very good at this and probably broke 5 little rubber bands in the process this morning. But I think it held up well. Her school just emailed me a picture of her showing the class her item from home, which is nothing more than the first aid kit that I found in the trunk of my car. That's what she chose to take to school. And judging from this photo, she was VERY excited to show it off.
Last edited by a moderator:
Never bought or shopped for veal. I would like to marry Costco though.
cosjobs
Footballguy
1,3,2,5,4I've been taking Hazel to school this week as my wife has to leave early for work. Today was her big Show & Tell day, so I figured I ought to at least attempt to do her hair. I am not very good at this and probably broke 5 little rubber bands in the process this morning. But I think it held up well. Her school just emailed me a picture of her showing the class her item from home, which is nothing more than the first aid kit that I found in the trunk of my car. That's what she chose to take to school. And judging from this photo, she was VERY excited to show it off.
General Malaise
Footballguy
No disrespect at all. I know I have a Mr. Magoo type legacy and its well earned. Your attention to vegetarian details is noted and appreciated. My wife has a family recipe for red sauce passed down for generations. It requires a long long long simmer with a hunk of chuck roast in it. She tired to make it without the meat, but it just wasn't the same to her. So when she cooks it up, she adds the roast for the full cook. Then she gives me the roast to use for sandwiches or adding to the pasta. Pretty nice deal all the way around.
Ignoramus
Footballguy
Idiot Boxer
Footballguy
Meatball sliders on a King's Hawaiian >> Meatball subs.
El Floppo
Footballguy
Frostillicus
Footballguy
I too like provolone
Frostillicus
Footballguy
Limp Ditka
Footballguy
Officer Pete Malloy
Footballguy
Uwe Blab
Footballguy
This photo is awesome, cute, intentionally and unintentionally hilarious all wrapped up into one.
General Malaise
Footballguy
-fish-
Footballguy
when I got thrown in jail last year it was with about 40 people that got busted for selling various hallucinogenics at sasquatch. bunch of dirty hippies.
I've always wanted to go, location looks amazing. A lot of great bands on the lineup this year.
-fish-
Footballguy
krista4
Footballguy
General Malaise
Footballguy
Yup. But, do your homework and know what to bring.
I did NOT do that when I saw Phish in 1997. However, I made up for it by taking a ton of LSD, which came in real handy when the show ended and we realized we had no idea where our car was parked. Slept on the ground and piled up a bunch of that lovely volcanic ash soil into a mound for a pillow. Was offered a lick of some dude's wife's arm for my extra ticket. Always been curious what would have happened if I chose that fork in the road of life.
Similar threads
