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GM's thread about nothing (39 Viewers)

Teaching professional networking to a young professionals group later this month. I've got 45 minutes. Should be fun.

#1 - Don't be a ####

#2 - Profit

 
Officer Pete Malloy said:
HOLD THE PHONE:

In my 19 years in education this is a first. Today a boy student turned something into the office that he claimed he found on the ground.

It was a fully operational vibrator. The jelly kind with the extra doo-hicky to tickle the man in the boat. This kid is semi-special and comes from a rather screwball household. There's a 75% chance he brought it from home. :lmao:
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This Fulbright Scholar's name was Michael George. Actually true.

 
Officer Pete Malloy said:
Frostillicus said:
Officer Pete Malloy said:
Frostillicus said:
Officer Pete Malloy said:
Cos: you got this on wax?
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You and your music.
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Can you honestly tell me you forgot? Forgot the magnetism of Robin Zander, or the charisma of Rick Nielsen?
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I don't know who those people are.
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Don't be coy.
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Carl Zander was a linebacker for the Bengals and a Tecmo stud. I feel like i should know who Rick Nelson is.

 
General Malaise said:
OH, Cos, Drifter et al -

Thank you very much for the meatball sub pointers and tips yesterday. I know I wasn't tackling Coq au Vin, but I wanted something more than store bought meatballs and jar sauce and my finished product last night was a huge hit. I did a lot of what OH suggested with some tweaks, made my own marinara sauce using some of Cos' tips on herbs/spice and employed the Drifter technique for the cheese blanket broiling. For those who might be interested, I'll offer up the recipe below in spoiler tags. I want to make this a staple in our dinner rotation, so having this recipe posted while it's fresh in my mind will help.

Meatball recipe:

1.5 pounds ground sirloin (I went to the butcher who had the finest ground sirloin on sale for $3.99 a pound

1 pound ground pork sausage (I went with the hot Italian sausage which might have been a bit overpowering, but I do like heat)

2 TBSP Fresh chopped parsley

1 TBSP Fresh chopped thyme

1 TBSP Fresh chopped basil

8 Cloves of garlic, minced

1/4 of a yellow onion minced

1 Cup Italian Bread Crumbs (I wasn't sure how much white bread to use in a pinade (sp?) or how much milk and was afraid OH might think I was a dunderhead if I kept asking questions)

1 Egg (if I wasn't using milk, I thought the egg would be a good idea and Cos said it was ok)

2 tsp Worchertshire (sp?)

1 Dash Siracha (because why not!)

1 tsp Tony's Chachere's (use it for everything)

2 tsp fresh ground pepper

1 tsp red pepper flakes

1/4 cup fresh grated parmesan cheese

Directions:

- Sauteed the onions and the garlic in olive oil until translucent like me and set aside to cool.

- Chopped up all the parsley, basil and thyme real fine and blended it in with the cooling onions and garlic in the sauce pan.

- Beat the egg with a splash of half/half, the Worcestershire, Siracha and all the other seasonings. Probably not the proper cooking technique, but I figure it's all going to the same place, why not blend it all together.

- Combined the beef and the pork sausage in a giant mixing bowl being careful not to mash it too hard.

- Created a volcano in the meat mixture and poured the egg mixture into the center.

- Added the garlic/onion/herb mixture

- Added the Italian bread crumbs

- Used my hands to carefully mix everything together, being very careful not to over mix it.

- Rolled out about 30 golf ball sized balls and put them on parchment paper on a cooking sheet and placed those in the fridge for 30 minutes

Red Sauce:

6 cloves garlic, minced

1 Siracha Pepper, minced (again, I love heat but this might have been over doing it. Might avoid in the future, but the flavor was tremendous adding this)

1 28 OZ can of crushed tomatoes (I used the oregano/basil/garlic kind)

1 14 OZ can diced tomatoes (same herb formula above)

2 TBSP fresh parley, chopped fine

1 tsp dried oregano

1 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1 tsp Tony's

1 tsp fresh cracked black pepper

1 dash Siracha sauce (not needed, would probably avoid)

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp onion powder

Directions:

- Sauteed the garlic in 2 TBSP olive oil in a medium sized sauce pan over medium high heat.

- Added the siracha pepper and sauteed for another minute.

- Added the parsley, oregano and red pepper flakes and cooked another 90 seconds, stirring often to avoid any sticking.

- Added the tomatoes and all the spices and brought to a boil.

- Turned the heat down to a simmer and covered to avoid all the red splashing lava that was leaping out at me.

Cooking the Meatballs:

- Took the meatballs out of the fridge and seared them carefully in olive oil in a sauce pan next to the red sauce. NOTE: The meatballs will stick if your pans suck, the heat is too high or you aren't careful searing them, so be diligent on this step.

- After the outside of the meatballs were seared, I carefully added them into the red sauce.

- Once all the balls are in the red sauce, let them simmer over a covered pot for 45 minutes, stirring occasionally and being VERY careful when you stir.

The Subs:

- Using a really nice bag of fresh baked sub rolls from Fred Meyer, I sliced them open, leaving a deep pocket.

- I spooned in some red sauce to cover the sides and bottom of each bun

- I found some gruyere cheese and added little slices to a few of the sandwiches

- Added three meatballs to each sub with a little more sauce

- Covered all subs with a blanket of provolone, being careful not to tuck in like Costanza

- Moved an oven rack up top and baked at about 400 (my wife was making sweet potato fries, so didn't want to disrupt her cook by broiling)

- A few minutes later, these puppies were done.

Thoughts:

I thought they were delicious. My friend Dave came over and said it was one of the best sub sandwiches he'd ever had, but he's a nice guy and it's hard to tell how genuine he was. The better test was my two sons. Kellen destroyed his and loved the spice. Cooper ate about half of his and said it was too spicy. I was a sweaty mess, so it was very hot, but I also added banana peppers to mine. I'd probably dial it back on the spice next time around, but the heat was more than just heat - it left a terrific after taste begging for another bite. The sauce was tremendous after the balls sat in there for 45 minutes. I have some for lunch and will be making sandwiches for my co-workers; one of them is brutally honest, so will report back.
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TL;DR I feel like Tiger asking for nacho recipes, but hell if I care. This will now be a go-to meal for us and the more I do it, the easier it will get. ETA: I left out the parmesan cheese up top. Critical ingredient that I did NOT leave out of the cooking process.
saved to my pintrest page

 
1234 said:
Dude, Cheap Trick rules.

I automatically assume I missed a joke somewhere but stand by my statement.
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Well basically, the guy who hates everything (Tanner) is all super duper gay for Cheap Trick, which isn't surprising, because Cheap Trick actually blows.

 
Anyways (Hi Raiders) I am taking my boys (aged 3.5 and 1.9 years) to Monster Jam today. Pretty sure the little guy's head is going to explode when he realizes how big these things are IRL. We also got some "pit passes" or whatever so we can go down onto the track and take pictures with all the trucks before the show.

Personally, I am excited for the $12 beers.

Having boys is pretty pretty ok.

 
Annyong said:
Anyways (Hi Raiders) I am taking my boys (aged 3.5 and 1.9 years) to Monster Jam today. Pretty sure the little guy's head is going to explode when he realizes how big these things are IRL. We also got some "pit passes" or whatever so we can go down onto the track and take pictures with all the trucks before the show.

Personally, I am excited for the $12 beers.

Having boys is pretty pretty ok.
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Sounds cool. I need to look into this.

We are meeting a buddy and his boys for lunch at a pizza place for beers and Liverpool vs Everton.

 
I had to jump off the treadmill at mile 6 last night and run to the bathroom for possibly the sweatiness poop ever.

Good times.

 
Officer Pete Malloy said:
Cos:

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Possibly. I don't think i ever picked it up, it may have been part of a lot. It is/was certainly in a lot of the piles of used vinyl I've dug through over the years.

I like that song, and hair and even good morning, but when they had their mom join the band they lost me. Along with the carpenters, bread, mama Cass, and many other bubblegum bands of the period were just too sweet for my tastes. I was more of a hard edged joplin, credence, stones, canned heat, kind of guy.

 
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