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HumpDayHoratio said:
Yes! Read his book many moons ago.

Well, looks like we’re not going to get any of the flurries or ice. I was sort of hoping for at least a snowflake. Good thing in the big scheme of things, but still…

It’s cold and wet…they’re saying 31 officially but no ice…probably just on the bridges. Hunker down today, movie and football later. We’re all stocked up on the essentials so wont go hungry for sure.

Stay warm my friends!

——MZ——

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I almost bought an autographed copy of his book recently.
(Foot flies up and kicks myself in the ass as I type this)
 
AlexAtNight said:
Tomato... gravy... how does that work?
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13 - 15 tomatoes I use heirlooms because the ones I like are sweet. If you can find them Cherry Roma's are sweet and I leave the skins on those - cut them at least in half. I put those in after the meats go back in. I use a pound of good/better than grocery store spicy Italian sausage. Slow smoked for a while. It firms them up. Garlic is cleaned of the outer paper, salted and lay a pat of butter on top in the smoke with the sausage. Brown a lb of ground beef [this time, I couldn't find veal before the storm] with the sausage cut in half then about a quarter inch thick pieces. When the onions first change color I put the peppers and minced garlic in with all the spices. In the spices I put two of my pinches of salt and all that blends with the veggies. It kind of thickens the fat from the beef and sausage. Then add the meats back. Two more pinches of salt evenly sprinkled before you stir when you initially brown the meat. My pinch is less than half a teaspoon, but pretty full. I can drop the pinch in the half teaspoon without any missing the spoon. It is more important to add stuff at the right time and texture. Just jamming it together and it is not good. Gob on half a tube a paste blend that getting hotter and add the tomatoes. Mushrooms go in now. This time I stretched it y adding a jar of arrabiata tomato sauce. I had 2 smoked beef ribs. Those got in there. Lots of liquid in that so I baked it @ 275 for 3? hours? in the le creuset I made it all together in. How long it took me to finish watching the first game and shovel. Since I wasn't stirring every 30 min it got a nice brown almost burn on top. I did a whole Tblsp of crushed red pepper so this one should have added some milk. Smooth but lumpy with the peppers and onions. Freezes well. Great lasagna if you can find fontina and asagio to go with the parm and mozzarella.
I can't take credit. It was a girl I dated for a while in Jersey when I lived in Haddonfield. Her grandmother would let me watch at a distance. Philly Italians call it gravy. I like how the house smells like a pizza is in the oven.
 
PersonalFavors said:
13 - 15 tomatoes I use heirlooms because the ones I like are sweet. If you can find them Cherry Roma's are sweet and I leave the skins on those - cut them at least in half. I put those in after the meats go back in. I use a pound of good/better than grocery store spicy Italian sausage. Slow smoked for a while. It firms them up. Garlic is cleaned of the outer paper, salted and lay a pat of butter on top in the smoke with the sausage. Brown a lb of ground beef [this time, I couldn't find veal before the storm] with the sausage cut in half then about a quarter inch thick pieces. When the onions first change color I put the peppers and minced garlic in with all the spices. In the spices I put two of my pinches of salt and all that blends with the veggies. It kind of thickens the fat from the beef and sausage. Then add the meats back. Two more pinches of salt evenly sprinkled before you stir when you initially brown the meat. My pinch is less than half a teaspoon, but pretty full. I can drop the pinch in the half teaspoon without any missing the spoon. It is more important to add stuff at the right time and texture. Just jamming it together and it is not good. Gob on half a tube a paste blend that getting hotter and add the tomatoes. Mushrooms go in now. This time I stretched it y adding a jar of arrabiata tomato sauce. I had 2 smoked beef ribs. Those got in there. Lots of liquid in that so I baked it @ 275 for 3? hours? in the le creuset I made it all together in. How long it took me to finish watching the first game and shovel. Since I wasn't stirring every 30 min it got a nice brown almost burn on top. I did a whole Tblsp of crushed red pepper so this one should have added some milk. Smooth but lumpy with the peppers and onions. Freezes well. Great lasagna if you can find fontina and asagio to go with the parm and mozzarella.
I can't take credit. It was a girl I dated for a while in Jersey when I lived in Haddonfield. Her grandmother would let me watch at a distance. Philly Italians call it gravy. I like how the house smells like a pizza is in the oven.
Click to expand...
Now I want lasagna
 
AlexAtNight said:
Now I want lasagna
Click to expand...
Lasagna is all about the cheese. I also make the lasagna in individual sized ramekins. Slightly larger than a "single" serving. Most of the time they eat the whole thing. You can use a good jar sauce if you don't want to figure out how to get stuff in the pot and build it step by step. I do it muscle memory now and like I said finished a bottle of wine while I was at it. Anyway Fontina asagio parm and fresh mozzarell slices thin as you can so you make the ball last. Layer wisely. I usually have just enough room for two layers I split them with wilted spinach. The trick to the cheese other than no riccotta is coarse grated. Then make patties of it to smash into the layers when it is time for cheese. The 'patties' hold together with cottage cheese. Baked hot the cheese is irresistible. I'm not the only one that burns the roof of my mouth on this one. A little of the garlic salt I call Jersey garlic salt sprinkled on the top mozzarella goes a long way to. I can't find that fine ground stuff they have at every pizza place in Jersey here. I am not a fan of eggplant. But some have a way of cooking the eggplant slices so they are a match in place of the spinach. Sad but this cook didn't like it and didn't learn it.
In the sauce I wish I paid attention to when how she added black olives. They were a nice touch.
 
likes2watchU said:
I didn't take it as judging... we've had the "what's tomato gravy" question before.

Midwest here... never heard red sauce called gravy.
But @Wonderer67 and some others are East Coast and have edumacated us.

He even shared a recipe:
@Wonderer67 's never fail recipe for gravy/marinara sauce/sketti sauce

several spoonies have made his recipe - or one of their own - and "gravy" is mentioned often at the Cafe

I've heard of Red Eye Gravy and know enough that it's different... but have never had it and will be looking it up once I post this.

Lots of food talk - I'm always learning something new about food and cooking here.
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Ever heard of chicken corn soup?
 
PersonalFavors said:
13 - 15 tomatoes I use heirlooms because the ones I like are sweet. If you can find them Cherry Roma's are sweet and I leave the skins on those - cut them at least in half. I put those in after the meats go back in. I use a pound of good/better than grocery store spicy Italian sausage. Slow smoked for a while. It firms them up. Garlic is cleaned of the outer paper, salted and lay a pat of butter on top in the smoke with the sausage. Brown a lb of ground beef [this time, I couldn't find veal before the storm] with the sausage cut in half then about a quarter inch thick pieces. When the onions first change color I put the peppers and minced garlic in with all the spices. In the spices I put two of my pinches of salt and all that blends with the veggies. It kind of thickens the fat from the beef and sausage. Then add the meats back. Two more pinches of salt evenly sprinkled before you stir when you initially brown the meat. My pinch is less than half a teaspoon, but pretty full. I can drop the pinch in the half teaspoon without any missing the spoon. It is more important to add stuff at the right time and texture. Just jamming it together and it is not good. Gob on half a tube a paste blend that getting hotter and add the tomatoes. Mushrooms go in now. This time I stretched it y adding a jar of arrabiata tomato sauce. I had 2 smoked beef ribs. Those got in there. Lots of liquid in that so I baked it @ 275 for 3? hours? in the le creuset I made it all together in. How long it took me to finish watching the first game and shovel. Since I wasn't stirring every 30 min it got a nice brown almost burn on top. I did a whole Tblsp of crushed red pepper so this one should have added some milk. Smooth but lumpy with the peppers and onions. Freezes well. Great lasagna if you can find fontina and asagio to go with the parm and mozzarella.
I can't take credit. It was a girl I dated for a while in Jersey when I lived in Haddonfield. Her grandmother would let me watch at a distance. Philly Italians call it gravy. I like how the house smells like a pizza is in the oven.
Click to expand...
I prefer Roma and grow them, but honestly any tomato will do.

Prolly sacrilege, but I am an inpatient person. I’ve even made sauces outta cherry tomatoes. Diff flavor.
 
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