Most cookbooks are useless

a reply to: zosimov

Raisin meatballs. The internet strikes again hahahaha

Here's a good meatball recipe. I'm too lazy to write this out soooo







Have you ever checked out the book Zahav?

I just helped to open a restaurant in NYC a few months back which is trying to be the US Israeli restaurant vying with the Philadelphia restaurant Zahav (same name as the book).

a reply to: TheAlleghenyGentleman

Understood that even big-time Masterbakers like to have an open book nearby.

Your love for cookbooks is really a beautiful thing.

When cooking: won't usually look-up a recipe, but if even attempting some baking: will double-check the measurements.
Now mixing drinks: that's another story...

a reply to: Nothin

I own bitters and Mr Boston. Those are my two drink reference guides. I measure like a fool!

originally posted by: Nothin

Now mixing drinks: that's another story...

I measure every drink methodically.

originally posted by: AugustusMasonicus

originally posted by: Nothin

Now mixing drinks: that's another story...

I measure every drink methodically.

Do you measure by gulps, or by ingredients?

originally posted by: Nothin
Do you measure by gulps, or by ingredients?

Hah. No, I really do measure each cocktail, down to 1/4 ounces. I made an entire thread on it.

originally posted by: AugustusMasonicus

originally posted by: Nothin
Do you measure by gulps, or by ingredients?

Hah. No, I really do measure each cocktail, down to 1/4 ounces. I made an entire thread on it.

That's pretty tight! What about when someone serves you a mystery mixed-drink, when you can't be sure about if it's more that just: "a little bit of this, a little bit of that" ?

a reply to: Nothin


I only drink cocktails that I know or are on the menu since I'm not always in the mood for the same thing.

originally posted by: AugustusMasonicus
a reply to: Nothin


I only drink cocktails that I know or are on the menu since I'm not always in the mood for the same thing.

Well we're still celebrating Canadian Thanksgiving:
Howz abootz some Wild-Turkey Surprize?

a reply to: Nothin


Maybe an Old Fashioned if it's Turkey 101.

a reply to: Nothin

Is that a mix of bourbon and gravy?

a reply to: TheAlleghenyGentleman

This recipe looks great and really similar (minus the nutmeg) to a recipe I made last night! Some other minor differences were that mine called for 1/2 grated onion, 3 slices bread, and baked, not sauteed.

I love the idea of rolling the meatballs in breadcrumbs before sauteing. That sounds so good.

This recipe really looks promising- could be "the one" Lol. Thanks.

I have not heard of Zahav... do you think it's worth checking into?

a reply to: TheAlleghenyGentleman

I basically just use garlic, shallots, thyme and salt and pepper, cover it with the fat and cook low and slow for about 2.5 hours. I've tried using other aromatics but haven't really liked as much as the classics. Never did rillettes, never really have done any charcuterie.

What tips can you give me on juicing up my confit?

a reply to: zosimov

I think you should check out the book. Everybody should learn how to cook with fresh curry leaves

actually not sure if fresh curry leaves are in this book but they should be.


What recipe did you make last night?

Israeli cooking

originally posted by: TheAlleghenyGentleman
a reply to: Nothin

Is that a mix of bourbon and gravy?

'Tis a mix of: counter-scrapings; liquid mix in the bottom of Uncle-Bill's drink, that kinda looks like Noofie-Screech and melted ice-cubes; a couple of semi-fresh ice-cubes; flat cola; powdered Tang; and a skimpy stick of wilted Norwegian celery.

originally posted by: AugustusMasonicus
a reply to: Nothin


Maybe an Old Fashioned if it's Turkey 101.

Not really old-fashioned. Just sorta whatever-we-got fashioned.

a reply to: TobyFlenderson

I will actually give you my recipe from work tomorrow around 8. If you don't check back tomorrow I will pm you. You are missing pink salt (sodium nitrite) and a splash of booze. I left my recipe book in my locker.

Then I can give exact amounts. Like baking, charcuterie requires measuring. People have a misunderstanding of nitrates. Actually non nitrate hot dogs are worse for you than a normal hotdog. Usually beets or celery are used as a substitute for pink salt. Beets actually contain nitrates. When the non nitrate hotdog hits your saliva the beets that have been used in the recipe create a higher nitrate ppm effect in your body.

a reply to: TheAlleghenyGentleman

I really love middle eastern food (I taught ESL for 7 years and had many students from Saudi Arabia, UAE, Libya mostly and tried lots of good home-away-from-home cooking )

Thanks for the tip. I'd love to try cooking more middle eastern fare. I've made hummus and saffron rice also this amazing mediterranian greek chicken with flatbread but that's about it for my mid-east cooking knowledge.

I made meatballs last night, ha ha. That's probably why I brought them up.

a reply to: zosimov

Did you make lamb meatballs?

a reply to: TheAlleghenyGentleman

Beef I've only used ground lamb (mixed with beef) for gyro- oh add that to my mid east recipes, those were good.

Do you prefer lamb meatballs? Or a mix?

Ha ha inquiring minds