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alexseanchai) wrote2020-08-30 03:47 pm
alexseanchai) wrote2020-08-30 03:47 pm
Entry tags:
do not be me, y'all (or, an adventure in recipe adaptation)
two nights ago at twelve-thirty in the morning, I had the bright idea of making Grandma's meatballs, presented there as transcribed and annotated from the original faded cursive index card by my mother. only as a meat sauce, bc rolling meatballs is annoying.
here is how I did it:
couple pounds raw ground beef, drop in bowl. mix in:
salt
pepper
MSG
parsley
basil
oregano
granulated garlic
onion powder
heat a bit of olive oil in a pot with a nice wide bottom. brown all that ground beef. drain off lots fat. (try to avoid spilling any on stove.)
add two cans plain tomato sauce, probably 12 or 16 oz cans, I don't feel like digging them out of the recycles, and one probably-8-oz can tomato paste plus three tomato-paste-canfuls of water bc the two cans of sauce wasn't nearly enough. (break up the tomato paste with the stirring implement, it'll mix faster that way.) also add:
Worcestershire sauce
balsamic vinegar
more MSG
more onion powder
dried onion (or if you have fresh onion in the house, which we currently don't bc the last sack of onions we bought got recalled, saute diced onion while browning the ground beef)
more granulated garlic (and yes this is the point at which it occurred to me I could have sauteed minced garlic from the jar in the fridge while browning the ground beef)
a couple gloops of this Deep Smoke with Roast Onion and Smoked Sugar liquid seasoning flavor stuff
brown sugar
bay leaf
simmer for an hour, stirring every so often
serve over pasta (do not eat the bay leaf)
…
you will observe this left behind all pretense of having anything to do with Grandma's meatballs before I even got the meat on the heat
you will also observe nobody but me wants any—or rather, I knewazurelunatic wasn't going to have any, and I'm trying to remember if there's anything on that ingredients list silveradept isn't going to eat; at any rate it doesn't look like they've eaten any—and I started with like two pounds of beef, okay, it is delicious but there is too much of this for just me!
ETA: it is good pizza sauce, if possibly too much for the pizza crust
here is how I did it:
couple pounds raw ground beef, drop in bowl. mix in:
salt
pepper
MSG
parsley
basil
oregano
granulated garlic
onion powder
heat a bit of olive oil in a pot with a nice wide bottom. brown all that ground beef. drain off lots fat. (try to avoid spilling any on stove.)
add two cans plain tomato sauce, probably 12 or 16 oz cans, I don't feel like digging them out of the recycles, and one probably-8-oz can tomato paste plus three tomato-paste-canfuls of water bc the two cans of sauce wasn't nearly enough. (break up the tomato paste with the stirring implement, it'll mix faster that way.) also add:
Worcestershire sauce
balsamic vinegar
more MSG
more onion powder
dried onion (or if you have fresh onion in the house, which we currently don't bc the last sack of onions we bought got recalled, saute diced onion while browning the ground beef)
more granulated garlic (and yes this is the point at which it occurred to me I could have sauteed minced garlic from the jar in the fridge while browning the ground beef)
a couple gloops of this Deep Smoke with Roast Onion and Smoked Sugar liquid seasoning flavor stuff
brown sugar
bay leaf
simmer for an hour, stirring every so often
serve over pasta (do not eat the bay leaf)
…
you will observe this left behind all pretense of having anything to do with Grandma's meatballs before I even got the meat on the heat
you will also observe nobody but me wants any—or rather, I knew
azurelunatic wasn't going to have any, and I'm trying to remember if there's anything on that ingredients list silveradept isn't going to eat; at any rate it doesn't look like they've eaten any—and I started with like two pounds of beef, okay, it is delicious but there is too much of this for just me!ETA: it is good pizza sauce, if possibly too much for the pizza crust