Columbus Day Open Thread
We’re on a school calendar around here so no posts today. For those of you trapped at your desk today, though, feel free to amuse yourselves in the open thread. ‘Til tomorrow then…
We’re on a school calendar around here so no posts today. For those of you trapped at your desk today, though, feel free to amuse yourselves in the open thread. ‘Til tomorrow then…
For Italian I strickly stick to Rocco’s on Ft. Hamilton but will venture to Fernandino’s as per Benson’s suggestion one of these days.
The beef thing is definitely true! No green grass, no friggin’ cows. Lamb and goats (and sometimes horses) were the meats eaten inland, fish of course as you get closer to the water…
Didn’t mean to start a “beef”…
THL that sounds divine. Crap. Now I’m really hungry. What’s everyone having for lunch?
Very similar to how I make mine, THL.
“so I’d like to add THL and chicken to those required to be at Union Hall.”
It’ll never happen. Me at least- can’t speak for chicken.
Posted by: TownhouseLady at October 12, 2009 11:46 AM
No can do for this one I’m afraid – still on the other side of the Atlantic (and will also most likely be convalescing from my fight the previous night).
Shout out to Marco Po-lo Court Street, great food in a semi-formal atmosphere! The real southern Italian cuisine is Apuglian more specifically Barese!
Cristopher Columbus was a great man.
It is easy today to judge him for his faults, which were those of all societies of those days. The slave trade was prevalent in all the societies of the world at that time.
I prefer to judge him by his extraordinary courage and accomplishments, which will continue to be admired long after the fashionable political correctness of the day has faded away.
East New York – you did, serves me right for spending too much time ogling over on the What’s blog.
Benson, thats nothing – apple pie ain’t American. The English were making apple pie before Columbus even got here.
“How do you make your meatballs THL?”
I use ground beef, veal and pork. With plenty of onion that is minced super fine- you don’t even see it in the meatball, I make my own herbed bread crumbs (that I pulverize- No chunks), fresh parsley and Parmesan cheese. I don’t like to use a lot of bread and I don’t like the milked soaked chunks of bread thing either. You shouldn’t have to make them juicy if you’re using a good combo of veal and pork with the ground beef. I also make mine small and don’t overwork them. I can’t stand those softball sized ones. they always taste kinda gummy to me.
I fry them in a pan with very hot olive oil till they are really crispy and then cook them off the rest of the way in the sauce. At least an hour. I always add a good few glugs of a nice red wine to my sauce so that also infuses flavor as well.
I don’t measure anything so I can’t give you exacts. Sorry.