FFOTD (Farm fact of the day): longhorn bulls produce smaller calves - easier on the cows and more calves survive.
Man, what a lazy bunch. I was up at 6:20am waiting for this to post so I can claim "first" post but nope, thread still not up at 8:12am hence the Chinaman has to step in. Luckily, weather is killer today so all should be in good mood or NOT as these are the PLUSAs.
The final straw was a post making light of rape.
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June 23, 2012 9:57 AM - Food
- Cobble B. Hiller
This is the original Turkey Meatball recipe on the Pithy & Cleaver website: http://www.pithyandcleaver.com/?p=161. They include their instructions, notes, etc.
However, I do a few things a little differently. So I've pasted their recipe and added my notes and/or made changes to reflect how I make them, below. The meatballs freeze very nicely.
Light and lovely turkey meatballs (as made by cobble/ditmasparker)
1 lb. ground turkey
2/3s of a sleeve of Saltine (or saltine-type) crackers, crushed fine
1/3 cup milk (save some for the beaten egg part)
1 egg, lightly beaten
1 medium onion (or more, if you like that flavor, I do), finely chopped
1 Tablespoon fresh sage, finely chopped
Salt and pepper (to taste, I use roughly 1/2 teaspoon of each, but that's just how I roll. Suit yourself.)
Preheat your oven to 350. (I don't care if it's 110 degrees in the shade, preheat your darn oven!)
In a medium-sized skillet, saute the onion in a bit (maybe a 1 Tablespoon) of olive oil until just translucent. Turn off the heat and add the sage; mix thoroughly.
Moisten the crushed crackers in the milk; don’t let them get too soggy! (This is why I use less milk than the original recipe.) Squeeze out the excess milk, if needed. I like the crackers to be kind of soft, it makes rolling the meatballs easier on my hands.
Add the crackers, egg, onions and sage to the ground meat; mix thoroughly. If the mixture is too wet, crush some more dry crackers into the mixture until you reach the desired consistency.
Add salt and pepper.
Roll the meat dough into balls approximately 1.5? in diameter
Place the meatballs on parchment-lined cookie sheets. (I use Silpats instead of parchment paper, if you don't have Silpats—get 'em, they are fantastic for all kinds of baking stuff.)
Bake the meatballs for about 20-25 minutes (adjust for doneness or depending on how large you make the meatballs).
Like Pithy & Cleaver, I served them with spinach fettucine tossed in ricotta and lemon zest–highly recommended, but you can do with them as you please, of course!
Enjoy! And don't forget—you can make a double batch and freeze some for later.
June 20, 2012 7:29 AM - Open Thread
Be sure to find some shade today.
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