I’ll take the knife and 5 dollars so I can buy some god damned tongs.

Why don’t people use tongs more? Tongs are magic. 

So pretty much exactly what I said.

Except I’m incorrect because it wasn’t Ikea that done it, even though I never said it was Ikea that done it?

COOL

It’s legal to sell in Europe.

But it’s not legal to sell it as beef, have no supply chain record on it, or source it from unlicensed horse slaughter operations.

Which if I’m remembering is how it went down with Ikea Meatballs and store brand lasagnas. 

I think Ikea mistranslated something here. That should read 500g of sawdust and 250g of black market horse.

I simmer them in the sauce. Depending on size it’s not uncommon for a meatball to be a bit underdone in the center after a sear.

Other meatballs, a lot of people tend to just bake them to brown. But Swedish meatballs the cream sauce is a pan sauce, you want fond and drippings to build it on. So weird shaped meatballs…

Sub Aperol. Or any other Italian red amaro.

It’s got an interesting history.

We had an “ornamental” apple tree growing in the yard as kids. Apparently it was an old tree, older than the house from back when the land was a big farm. So presumably cider apples, that was a big thing here way back.

Things were bitter as hell, and more sour than a lime. The dog was pretty constantly eating them.…

Not species. Cultuvars or varietals. The domestic apple is a single species, the different types we see at stores are the equivalent of dog breeds. Selectively bred within that species.

They don’t much taste like anchovies. As they aren’t salt cured or dried at all.

You’ll get more milage out of these things you buy better sardines. The bulk of brands tend to be loq quality fish out of Morocco and Asian countries packaged rather poorly. Anything packed in something like tomato sauce or mustard uses 2nd quality fish as the sauce will cover up a lot.

I have a friend who is totally color blind. He won't eat Jelly Bellies. He just yells at them. 

The big operation in US institutional food, meaning cafeterias. Especially at prisons and schools is Sodexo. The mostly seem to pack and ship their own product, so you won’t find it.

You’re gonna wanna start from the sort of pizza you’re thinking of and work from there. Sauce varies a lot with regional style.

But if you want thick, smooth, and umami/caramelized. I’d say make sure to start with tomatoes that don’t have any calcium chloride in them, it’s a firming agent that’ll leave things chunkier…

I think the thing is that if your forced to eat it. What you’re forced to eat is the religiously dictated version. And the religious version of Matzo for Passover can’t even contain salt.

It’s just flour and water.

My family is Irish.

When my cousin moved to NY from Dublin her mother literally held a funeral for her.

It is a regional product to the North East, apparently from New Jersey.

A can of whole pealed tomatoes, smashed up smooth in some way. Stick blenders work the best. If you insist on something thicker you simmer it for like 30 minutes with a bit of garlic and a splash of oil.

Mason jar. Back of fridge. 

The wings in the picture would be fried chicken. And they look like fried chicken.

Not all wings are buffalo wings guy.