Churrasco...
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The bachelor life. Have fun scrubbing the pan you cooked that roast in. :)
Mates place. I just ate and ran. :D
That looks excellent!
I agree. Nice job to whoever cooked it.Quote:
Originally Posted by DrWilly
Today is a big pot of Spaghetti sauce day.
https://i.imgur.com/sPWBfdk.jpg
https://i.imgur.com/wV94fTU.jpg
First up is cooking up the pork with fresh cut garlic and onions in Olive oil with some light spices.
https://i.imgur.com/DYVv7N4.jpg
Add the tomato sauce, tomato paste and whole peeled stewed tomatoes ( All canned )
https://i.imgur.com/opp0Yi2.jpg
Add a good splash of olive oil
https://i.imgur.com/9sYJtKS.jpg
Add mixed Italian seasonings and fresh ground pepper. Simmer about 15 minutes
https://i.imgur.com/jnirYlL.jpg
Add fresh cut local mushrooms, simmer for about 15 minutes
https://i.imgur.com/O2YEqZN.jpg
Add some dried bay leaves.
https://i.imgur.com/PuZP4H8.jpg
Will simmer 3 times for 30 minutes each time on and off through out the day. Basically cook, let cool, heat up, taste and add salt or sugar as the taste settles in. Then let sit covered on the stove over night.
We will have some for dinner tomorrow night, the rest we freeze in vacuum bags.
^
I thought you had some Sicilian in you?
What that needs is a packet of streaky bacon, 4 knobs of butter and a couple of bottles of Malbec shared between the chef and the pot :)
Stumpy I dont believe it I am doing the same thing today. I do mine and hour and a half, then let it cool, then another hour and a half. Got a new Chausseur heavy duty pot I am using. Just started the second hour and a half. After getting it to a simmer I do it in the oven at 140-150 for a more even heat.
Attachment 82062
555. I am a bit bothered as I forgot the peppered salami on my ingredients run.Quote:
Originally Posted by Reg Dingle
There will be some red wine added on the second simmer cycle and I will have a beer in hand for that process.
Cheers AO. Good day to do it. My Mom used to cook the big pot on Sunday preparing next weeks meals. Then freeze the rest in nice size packets for the quick dinner nights.Quote:
Originally Posted by aging one
^ just what I am doing. Will put it in Tupperware containers in the freezer, along with a few individual bags as well. Easy meals.:)
Minimalist description , but sure looks good.Quote:
Originally Posted by AntRobertson
You know they don't charge by the word at TD, right? :)
Quote:
Originally Posted by Stumpy
You guys inspired me. I think I'll mike it a third this week. Little frozen zip bags and you can eat for months.Quote:
Originally Posted by aging one
Yeah. That's the beauty and really only way to make it. Bigger the pot quite honestly better the taste.Quote:
Originally Posted by Buckaroo Banzai
I fry off sliced onions, lots of garlic and mushrooms using just a little olive oil. Here is where I do my herbs, just some oregano and a little rosemary. Then fry off my ground meat, and add both to the tomato sauce I have started simmering. Then into the oven. Been using the Cirrio Polpa canned tomatoes.
Same here AO. Used whole and diced. I use Contadina Paste.Quote:
Originally Posted by aging one
Dinner thread is looking good. I had a light dinner myself, had a salad and bagel that I had shipped in from NYC. It came from H&H Bagels of Seinfeld fame. Added some cream cheese and ham, the bagel was fantastic.
The trick IMO is cooking the sause a long time giving all the spices to defuse and blend.
Something you all seem to do.
I throw in a few .of course washed whole fresh tomatoes ,inthere, after about 15 min I fish them out and the skin comes right off. Mush them up and throw them back in.
While listening to James Taylor
Pork chops , marinated over night in , Olive oil, Lime juice, chopped fresh Garlick, salt and pepper,
Attachment 82063
Look awesome BB. I need to track down some bone in pork chops. Been awhile since I Q'd some up.
I have a beer can chicken marinating now.
Spag Bol needs a glass of wine, and the dried herbs should be added at the very beginning with the onions and garlic.
Nonna would have conipulationios.
https://i.imgur.com/ThgVIfr.jpg
Little red wine
https://i.imgur.com/jnlaklC.jpg
2nd heat cycle.
They often have them at Macro.Quote:
Originally Posted by Stumpy
The chicken sounds good. Post some pictures when you done, maybe I will try it one of these days.
I do the same with chili...we usually start after lunch, then heat it up and let it cool a couple of times before dinner that evening. Then the extra goes in the freezer after eating.Quote:
Originally Posted by Stumpy
Perhaps. Yet, Noona wasn't the end all.Quote:
Originally Posted by Edmond
She had her moments.