Oh boy here I go cooking again…
>>21963448>oh boy here I go cooking again So fucking cringe.
>>21963471I do it to upset you.Oil & Butter onion
Black pepper, red chili flakes, dried parsley, garlic, salt
>>21963471still better than fastfood post #3454782345
>>21963482A legend in your own mind.It’s hard to recover from that always embarrassing opening. You could have a fan if only you could resist posting that.Must seem appropriate and fine to you. Maybe you think it’s a clever calling card.
>>21963448What’s the second meat?
>>21963491I literally do it just to upset you in particular.(Just kidding anon don’t take life so seriously)Add red wine and balsamic vinegar to deglaze and add color
>>21963492It’s italian pork sausage
>>21963497That mascot definitely sneakily did something inappropriate
>>21963491
Let’s give the onions a chop and get the meatballs mixed.
Cheese kino
If you don’t have a rotary grinder, lower your tone when you talk to me.
3.4lb meatball (that’s 1.54 kilograms for you Euronerds)
>>21963520Yes, let US.
>>21963531Movie? Cinema?
>>21963564Käse KinographyLet the mix rest. People skip this step and wonder why their meal didn’t bang.
>>21963564Specifically Satori Bellavitano Herbs & Garlic
>>21963536I want one real bad but chicken out thinking I'll get cheap garbage. >>21963491I think you're a secret fan
>>21963584Zyliss is $25 on Amazon, made in Switzerland, 5yr warrantyJust do it. It’s worth it. (It does chocolate shavings and zest too)
>>21963574How long do you usually rest for? I like mixing it in the morning and leaving it until the evening.
>>21963625Yeah that’s probably ideal, certainly if refrigerated/covered as well. In this case since it will go in the oven soon, only a 60-90m rest. (Outside of the “danger zone” but enough to allow the binder and meat to combine)
Oven timeLet’s get these Polpette ready
Batch #1 doneBatch #2, in
My friends I am very sad there is no “smell-o-vision”, because it smells incredible.
>>21963714>looks undercookedNah they’re totally fine. If I want them more American-Style™/crispy I can pan-fry them.
This is getting out of control… there’s two of them now!
Can’t rush perfection!
>>21963764>>21963866>>21963869looks chriffic OP
>>21963869I'd eat it, but it's fucking drowned in sauce.
>>21963764ImpressiveVery nice
>>21963866>>21963869Proppa sloppa. That's sum' good scran
The insufferable key troll found a cooking thread not up to his deranged “standards”. LolSame as it ever was.
>don’t use onion and garlic togetherLolol A.I. will apparently shit anything out if you lead it like that. Most great food has some combination of garlic and onions. Kind of the foundation of something like a great meat sauce. Especially Italian. Fucking dumbass incel loser troll.
>>21963448>polpette>distinct lack of small octopussiesmeh
Good stuff op! Keep doing that. Small critique:For me personally from this post >>21963764 to this one >>21963866 was a little bit too fast. Show me how you boil your pasta / preoare the sauce. Otherwise good job.
If it's good enough for the late Daddy Jack, it's good enough for me.https://youtu.be/qAFvrO3xj2w?t=209Keyanon is genuinely the first American I've ever known that has tried to claim that onion and garlic doesn't belong in a tomato sauce.
>>21963888>but it's fucking drowned in saucethat's not even half of it.i've seen meatballs with 2x-3x the amount of sauce. not with spaghetti tho.
>>21964352Yeah normally I would do that, in this case the beers commanded immediate slop. I’ll post the in-between steps today.
>>21963700>>21963721They look perfect
>>21964240Which Italian meat soces use Onione and Garlick together, fucking dumbass poser incel troll?
>>21964904All of them. Your fabricated “evidence” just makes us all laugh. Nothing you screenshot and post changes any minds whatsoever. You’re retarded as always. You’re an incel. And you do not live independently.
>>21964352Usually for the sauce I throw a few of these in a blender, strain, add olive oil, herbs, and cook in the pan about 20-60m depending on how much of a rush I am in.
>>21964352Let the meatballs hang out in the sauce while it cooks. Using dried rosemary so this lets it hydrate.
>>21964352Pasta is simple: >add salt to water, let the water boil
>>21965048You don't know what you're talking about, do you?You're retarded as alwaysYou're an incelAnd you do not live independemtly
>>21965082You should add the salt after the water's boiling
>>21963448>BellaVitano cheeseGlad to see someone else here partaking it, although I prefer their tomato and herbs one and their black pepper one.
