polksalet Posted January 5, 2008 Share Posted January 5, 2008 (edited) Got the ev olive oil scalding and threw in 2 clove diced garlic. This stuff turned up extra crisp and vey flavorful. I did realize that other than Vito Corleone no one could eat this stuff other than me so I dipped out half the crispies. I then threw in some bay leaves and added tomato sauce, paste, and some diced tomatoes. I threw in some onion powder, oregano, and basil powder to go with the salt and little black powder. it is cooking and smells and tastes great thus far. I don't know how "authentic" this will be but I dare say there is no one in Texas safer from vampires than the 8 surrounding subdivisions around my crib. I made my standard 1/8 pound meatballs filled with white onions, garlic, and salt. I will slather the gravy over these in a couple of hours. This will be a supreme feast. Edited January 6, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
isleseeya Posted January 5, 2008 Share Posted January 5, 2008 i am sorry Polk but fact you misspelled Italian , forces me to question how good the sauce will turn out Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 6, 2008 Author Share Posted January 6, 2008 That stuff is so stout it paralyzed my jaw muscles. Quote Link to comment Share on other sites More sharing options...
ebartender Posted January 6, 2008 Share Posted January 6, 2008 I believe you have a nice sauce there, but it is only considered gravy if it is made with some meat product. If you cook the meatballs in the sauce, then you will have gravy. Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted January 7, 2008 Share Posted January 7, 2008 Mrs Camel makes a mean gravy. She cooks chicken and sausage in it. Sublime. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted January 8, 2008 Share Posted January 8, 2008 Polk, next time, try slicing the garlic as thin as possible. So thin that you can see through it is about right. You want it to almost melt down. This way you carmelize the sugars and you get the sweetness out of the garlic. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 8, 2008 Share Posted January 8, 2008 onions and garlic on low heat. sweat them (no color). fresh herbs in towards the end of cooking. dry herbs, towards teh middle. Quote Link to comment Share on other sites More sharing options...
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