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HeHateMe

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Everything posted by HeHateMe

  1. @PantsTent @Texzilla58 The sauce and meatballs are homemade, a lot of eyeballing goes into the balls but I’ll do the best I can. The sauce is basically a dumbed down version of a red sauce that I’d use for pasta or the base for a meat sauce. Half a shallot and 3-4 cloves of garlic on olive oil for a few minutes followed by 3/4 cup of white wine to deglaze until the alcohol is cooked out. Big can of crushed tomatoes, half a small can of tomato sauce, and half a tube of tomato paste get added. Salt, pepper and a lot of dried Italian seasoning. Few splashes of Worcestershire, stir and bring to a boil and then reduce heat to simmer. Two pounds of meat make about two dozen balls for the size I make them. I go two thirds ground beef, one third ground pork. I combine the meat and pork with 3/4 to one cup of Panko. I add a handful of fresh grated Parmesan, small handful of finely chopped herbs (fresh basil, Italian parsley), some salt, pepper, some Worcestershire, and 2 eggs. I get that mixed and all incorporated by hand and then add 1/4 of milk. Mix some more and keep adding a few splashes of milk until I get the wetness I want in my balls. Then I form by hand and bake at 400 for ten minutes (longer if you have bigger balls). They are probably 80% cooked at this point, but I pull them and finish in the simmering sauce until they are 155-160 degrees. Bread is from Noble Bread Co. A solid bakery here in AZ. I boat cut the bread, think 90’s pre pedo subway, then add a provolone cheese hinge. Add the meatballs and sauce and then some shredded mozzarella and dried Italian seasoning goes on top. Finish under the broiler for a couple minutes. Let cool for a few minutes… shit comes out hot.
  2. Meatball Sammich
  3. Gata goes down again. Cocks try to complete the three game teabag tomorrow.
  4. Throated by the Cocks
  5. Foster time
  6. Not only would I crush that, I’d wash it down with a six pack of Coors light. Then I would take my happy ass over to the shart thread and mock them because I am still able to do that without shitting my pants.
  7. Late Easter lunch for the back 9 at Augusta.
  8. Most of the ingredients you can see in the pictures and I usually will grab whatever seafood looks or sounds the best to throw in. We have Chula seafood here in Scottsdale and their fish kicks all sorts of ass. I bought a piece of halibut, some scallops and shrimp from chula not knowing what I was going to do with it. Once I decided on cioppino, I bought some little necks and some jumbo lump crab meat from the store when I went to pick up the other ingredients. Chop 2 shallots and dice 4 cloves of garlic. Olive oil and medium heat and throw the shallots on for 4 or 5 minutes, add garlic for 1-2 additional minutes. Add 1 and 1/4 cups of white wine and turn the heat up and let reduce by halfish. Add 1 large can crushed tomatoes, 1 cup of water, and 1.5-2 jars of clam juice. I used 1.5 for this one. Throw in 2 bay leaves, big pinch of salt, big pinch of crushed red pepper and a small pinch of dried oregano, some cracked black pepper and a little sugar. Bring to a boil and reduce all the way down to simmer for 30 minutes with the lid on. For the seafood I prepare the fish and the scallops separately from the rest of the stew. I cut the halibut into smaller pieces, tossed in olive oil and baked for 8 minutes at 400. I pan seared the scallops in butter/olive oil. When done I put both into the bowls that were getting served. The hot broth will bring back to temp if they cool too much. After the stew simmers for the 30 minutes, I give it a good stir and drop in some fresh chopped thyme and 3-4 generous pats of butter. Stir until butter is melted and incorporated into the stew. Drop in the little necks and lid back on to simmer for 5-6 minutes. Once they start to open I dropped the peeled shrimp in and the lump crab meat. Lid on for another 3-4 minutes. Remove from heat and remove the bay leaves if you didn’t earlier. I ladle all the goodness into the bowls that already have the scallops and halibut in it. Garnish with chopped Italian parsley. Serve with bread and I like to squeeze a lemon wedge over before I eat. Obviously you can adjust to your tastes, and I tend to use more clam juice when I don’t have as much seafood, so I went lighter on the juice here. Let me know how it turns out.
  9. 100% Alps! Grindelwald and St Moritz were my favorite stops. Gorgeous in the summer.
  10. Didn’t feel like getting car jacked (only Cuban bakery for a 100 miles is SW Phoenix), so I made my own Cuban bread. Mojo pork and a panini press and Cubano was born.
  11. Anyone ever ordered checks from Costco? What’s the turn around time? I’m almost out and my teller actually told me it would be a third of the price to order from Costco as opposed to the bank.
  12. Herb crusted rack of lamb with creamy Parmesan orzo.
  13. Derka needs a welfare check… make sure he’s not drowning in a pool of his own jizz.
  14. It’s a lot harder to get a road hummer when she’s doing all the driving, not impossible, but definitely more difficult.
  15. They got encouraged by the sugar bowl win and then just started drowning themselves again in 2022. Just a theory.
  16. Bacon wrapped queso dog to finish the best weekend of CBB of the year.
  17. ASU brought the A team cheer squad
  18. That’s the exact way a 9/8 game should be.
  19. Anyone else think it’s bs that they stop play to get the kid out of the game and he’s back in 2 minutes later? If the ankle was that bad he would have received some attention on the bench.
  20. Hard to slip when inedible shit is your baseline.
  21. Will he be wearing clothes?
  22. Guessing there’s a few on the res that aren’t getting accurately reported
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