|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Rigatoni witha da meatballs
#13171962 - 09/09/10 06:50 PM (13 years, 5 months ago) |
|
|
First I made the meatballs out of 1lb ground pork, 1.5lb ground beef, spices, parm, egg, breadcrumbs
 Here they are.
 and again.
 fryed them in canola fro a few minutes.
 here they are.
 old dirty oil dumped and pan cleaned....notice all the meat fat that stays on top of the oil.
 saute veggies in olive oil.
 let simmer 30-45 minutes or all day... just dont let the sauce dry out.
pics of the plate when finished.
Edited by Alabama Slim (09/09/10 08:18 PM)
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
|
The followup Pasta
 meatballs
 pasta + meatballs
 rigatoni with da meatballs

Friday Leftovers.

Edited by Alabama Slim (09/10/10 06:35 PM)
|
LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 7 months, 28 days
|
|
oh man, excellent dish.
Can't go wrong with the classics.
But interesting twist using trinity as your base for the sauce compared to the usual mire poix
nice job with the sauce and meatballs.
Now all u need is a wedge of parm.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
|
geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
|
Re: Rigatoni witha da meatballs [Re: Alabama Slim]
#13172532 - 09/09/10 08:54 PM (13 years, 5 months ago) |
|
|
Looks like some solid comfort food... but why do you use so much canola oil to fry your balls? I'd suggest that using just a small amount of good olive oil (1/4") to fry the meatballs, turning them every couple of minutes until evenly browned, will allow you to then use the residual oil, fat and meat drippings in the pan to saute your veggies, imparting even more flavor into your sauce. Especially if you deglaze the pan with a quarter to a half cup of red wine after the veggies have finished and right before you add the tomato (well a minute or two before, as you'll want to allow the wine to reduce down a touch first).
--------------------
-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni witha da meatballs [Re: geokills]
#13172580 - 09/09/10 09:01 PM (13 years, 5 months ago) |
|
|
I do that all the time.... just kinda low on olive oil today. The canola works fine, doesn't hurt the taste, but does lack the nice olive oil flavor. We fried mini meatloafs at the german pub everyday and they taste great like that. The oil kinda seals in the juices and browns the meat up nice, without drying it out or seeping into the meat. Give it a try you'd be suprised these are not greasy in any way, I never used to fry meatballs thinking they would be too greasy, so I baked them in the oven. Sometimes you just have to half ass dinner when low on $$$.
Edited by Alabama Slim (09/09/10 09:27 PM)
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni with da meatballs [Re: LiquidSmoke]
#13172640 - 09/09/10 09:12 PM (13 years, 5 months ago) |
|
|
Quote:
LiquidSmoke said: But interesting twist using trinity as your base for the sauce compared to the usual mire poix Now all u need is a wedge of parm.
Mire poix? like carrot, celery, peppers, garlic, onion, wine? I used every veggie in the fridge available. I'm no Italian and as for the trinity I put that in everything I make almost. Didn't taste creole though, I'm no Italian and cooked in a german pub...... so I got some weird habits in the kitchen + I'm a black kid from the dirty south so
|
Tri High
Whigro


Registered: 05/02/08
Posts: 11,769
Loc: Monaghan, Ireland
Last seen: 11 years, 11 months
|
|

you're not black.
Plus this dish you prepared is cake. boil pasta, make meatballs, pour in pasta sauce, fin.
whatever though. if you feel accomplished I won't bash you. Keeping one's chin up is essential to mental health.
-------------------- you just need money to get laid - starfire_xes
|
caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
|
|
Looks great, but I like to cook my balls to temp and then no more. Personally I don't like putting my balls in sauce until I plate. Something about the texture of fresh fried balls...
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni with da meatballs [Re: caphillkid]
#13173260 - 09/09/10 11:47 PM (13 years, 5 months ago) |
|
|
Tasted good, this is how I usually make it. Could have used a carrot and some garlic bread to go with it though, and a couple beers. I'll probably bake it with some cheese tomorrow.
Edited by Alabama Slim (09/09/10 11:49 PM)
|
geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
|
Re: Rigatoni witha da meatballs [Re: Alabama Slim]
#13174510 - 09/10/10 09:45 AM (13 years, 5 months ago) |
|
|
Quote:
Alabama Slim said:
I do that all the time.... just kinda low on olive oil today. The canola works fine, doesn't hurt the taste [...] The oil kinda seals in the juices and browns the meat up nice, without drying it out or seeping into the meat. Give it a try you'd be suprised these are not greasy in any way
Oh I don't doubt that my friend! If a deep fry oil is heated to proper temperature, it causes the moisture inside your food to instantly start boiling/steaming out of the product, which pushes back against the surrounding fry oil, preventing the oil from saturating the product (so long as you don't overcook).
The reason why I wouldn't personally choose to deep fry for this particular dish is because you won't end up with that nice layer of browned meat stuck to the pan, which can really add a lot of body and depth to your resultant sauce. I also feel like it's a little wasteful to use that much canola oil and then just throw it away, rather than using 1/8 the amount of olive oil and continuing to incorporate it into your sauce without having to throw anything away.
Just my personal preference though... your dish looks tasty and I would love to be chowing on it right now!
--------------------
-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni witha da meatballs [Re: geokills]
#13174679 - 09/10/10 10:34 AM (13 years, 5 months ago) |
|
|
What you just described sounds too greasy. I dont finish the meatballs in the grease, they are just browned and put to simmer in the sauce. Beef fat, pork fat, and olive oil being cooked into the sauce without a drain sounds gross to me. When I fry them in olive oil I still drain all the grease out before adding to the sauce. There is no wrong way to cook a meatball, and my second point is you can deep fry ANYTHING.
|
caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
|
Re: Rigatoni witha da meatballs [Re: Alabama Slim]
#13174902 - 09/10/10 11:43 AM (13 years, 5 months ago) |
|
|
Deep fried meatballs are epic. So are sauteed meatballs using much less oil. I just place them on paper towels or clean side towels to absorb the excess fat. You'll get a brown crust on them either way, but I'd rather have most of the crust on the meatball rather than the bottom of the pan. A lot of people finish their balls in sauce, but personally I prefer not to do it that way. No right or wrong. Slim's pasta looks great and using both pork and beef is the way to go.
|
LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 7 months, 28 days
|
Re: Rigatoni witha da meatballs [Re: Alabama Slim]
#13175970 - 09/10/10 03:56 PM (13 years, 5 months ago) |
|
|
on the other hand, steamed meatballs are delicious too.
If you've ever been to a dimsum restaurant, properly steamed meatballs are awsome.
But yeah I guess the trend with alot of european cooking, especially with proteins, is to have something with a hard outer carmelized crust.
It's almost how they prepare all of their proteins, aside from say, terrines and pates.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni witha da meatballs [Re: LiquidSmoke]
#13176174 - 09/10/10 04:31 PM (13 years, 5 months ago) |
|
|
Love dim sum, steamed or fried.
|
Noetical
Flip Horrorshow

Registered: 11/28/04
Posts: 9,230
|
Re: Rigatoni witha da meatballs [Re: Alabama Slim]
#13177246 - 09/10/10 08:13 PM (13 years, 5 months ago) |
|
|
Looks tasty
When I can I like to add veal to zee meat balls (which is surprisingly not that expensive)
|
caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
|
|
Quote:
Alabama Slim said:
Friday Leftovers.



I'm slightly lactose intolerant so that would taste amazing and then be hell on earth in the bathroom.
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni with da meatballs [Re: caphillkid]
#13179137 - 09/11/10 08:54 AM (13 years, 5 months ago) |
|
|
haha, damn that must really suck.
|
Alabama Slim
Chinese river witch

Registered: 06/29/08
Posts: 7,439
|
Re: Rigatoni with da meatballs [Re: caphillkid]
#13179148 - 09/11/10 08:57 AM (13 years, 5 months ago) |
|
|
Quote:
caphillkid said:

I'm slightly lactose intolerant so that would taste amazing and then be hell on earth in the bathroom. 
Does that mean diarrhea, or constipation?
|
caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
|
|
Quote:
Alabama Slim said:
Quote:
caphillkid said:

I'm slightly lactose intolerant so that would taste amazing and then be hell on earth in the bathroom. 
Does that mean diarrhea, or constipation? 
The former.
Kind of sucks since I'm in food service.
|
|