Another one that shocked me in how good they turned out. If it weren't for the fact that it is an enormous pain to put together a frying rig (and fryers are a pain to maintain and clean) I would do these waaaay more often.
Based off of another Good Eats recipe (found here) along with a different recipe for the glaze (found here) - the only wrinkle I added was to make some of my donuts into sticks, and to turn some of those sticks into peanut sticks (per a request).
Monday, November 15, 2010
Sunday, November 14, 2010
Meat Sauce
Some forewarning - this is going to take most of a day. The great news is, you can get a good 5 meals out of it, and its pretty hard to actually mess it up. To start, this is all based off of a Good Eats recipe (found here). The only major change is that broth was used instead of wine.
The net result is a very rich, hearty sauce - good enough to eat by itself (when you run out of pasta on your plate), which is unusual (for me, at least). The only drawbacks are the whole 'takes a day' deal (oh, and the giant mess).
The net result is a very rich, hearty sauce - good enough to eat by itself (when you run out of pasta on your plate), which is unusual (for me, at least). The only drawbacks are the whole 'takes a day' deal (oh, and the giant mess).
Labels:
ingredient: beef,
method: pot,
style: italian,
type: recipe
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