@jackp-nyc.bsky.social
Oven baked wings with a brown butter Crystal hot sauce (added a drop of hickory liquid smoke in too).
Tastier than using Frank's (which has a ton of crap in it nowadays).
Tastier than using Frank's (which has a ton of crap in it nowadays).
February 10, 2025 at 2:34 AM
Oven baked wings with a brown butter Crystal hot sauce (added a drop of hickory liquid smoke in too).
Tastier than using Frank's (which has a ton of crap in it nowadays).
Tastier than using Frank's (which has a ton of crap in it nowadays).
Sunday gravy.
Coupled it w/ the NYT’s Pork & Ricotta Meatball recipe. Easier than the panade method I’ve always done & super moist yet firm not crumbly.
Need to see if it works w/ beef or a blend as well. If it does I may never make meatballs any other way.
cooking.nytimes.com/recipes/1019...
Coupled it w/ the NYT’s Pork & Ricotta Meatball recipe. Easier than the panade method I’ve always done & super moist yet firm not crumbly.
Need to see if it works w/ beef or a blend as well. If it does I may never make meatballs any other way.
cooking.nytimes.com/recipes/1019...
February 9, 2025 at 7:02 PM
Sunday gravy.
Coupled it w/ the NYT’s Pork & Ricotta Meatball recipe. Easier than the panade method I’ve always done & super moist yet firm not crumbly.
Need to see if it works w/ beef or a blend as well. If it does I may never make meatballs any other way.
cooking.nytimes.com/recipes/1019...
Coupled it w/ the NYT’s Pork & Ricotta Meatball recipe. Easier than the panade method I’ve always done & super moist yet firm not crumbly.
Need to see if it works w/ beef or a blend as well. If it does I may never make meatballs any other way.
cooking.nytimes.com/recipes/1019...