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TrelayneNYC

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Everything posted by TrelayneNYC

  1. I had a craving for meatballs; I've made this recipe so many times, it's almost second nature 1 1/3 cups breadcrumbs 1/4 cup milk 14 oz. ground beef 14 oz. ground pork (if you don't have ground pork, you can substitute sweet Italian sausage meat) 1/2 cup grated Parmigiano-Reggiano cheese 1 egg grated nutmeg 3 tbsp. finely chopped Italian parsley and mint salt freshly ground black pepper Preheat oven to 425 F. Line a pair of cookie sheets with parchment paper. In a small bowl, combine breadcrumbs and milk. Soak crumbs for 10 minutes. In a larger bowl, combine beef, pork, cheese, egg, nutmeg, herbs and breadcrumbs. Mix together all ingredients, then season with salt and pepper. Shape into balls with either your hands or with a teaspoon and arrange on the parchment paper-lined cookie sheets. Bake for 8-10 minutes in a 425 F oven, turning the balls once at the halfway point. Remove cookie sheets from oven. Set aside. In the past, I'd resort to frying them in olive oil. You can do that if you like, but I prefer baking the meatballs. Less mess, plus the balls are lighter and aren't as oily-tasting. For the tomato sauce: 2-3 tbsp. olive oil 1 crushed garlic clove 1 28-oz. can crushed tomatoes 2 bay leaves salt black pepper Next, in a Dutch oven or other large pot, warm olive oil along with a crushed garlic clove. Fry garlic on low heat or until the oil becomes fragrant. Once that occurs, add crushed tomatoes. Fill the can about 1/3 with water and add that to the pot. Taste for salt and pepper. Remember that the meatballs are already seasoned (with salt and Parm-Reg cheese which is also a bit salty), so you might want to have a light touch with the salt. Add bay leaves. Bring to a boil, then reduce heat to low and simmer sauce for 15 minutes. Add the meatballs and partly cover. Braise the meatballs in the sauce for 20-25 minutes. These are fine as is, or you can serve them with pasta, bread or mashed potatoes. Meatballs with tomato sauce These were topped with fistfuls of grated cheese and herbs. This recipe makes about 40 meatballs and is sized for up to 8 people.
  2. Insalata di cavolfiore e uova sode ("cauliflower and hard-cooked egg salad"), with anchovy-lemon dressing
  3. Braised chicken and root vegetables with anchovy, rosemary and Meyer lemon Pomelo for dessert
  4. @DaveO - Thanks for reaching out but I have zero interest in investigating Instagram. I appreciate the kind words though!
  5. I wouldn't consider DonRockwell.com to be social media. LOL. There are social media-like qualities but it's a different creature entirely. Food fora had to adapt to the changing nature of the Internet to survive. Back in 2005, I don't think you had "notifications" and "like buttons", did you? Anyway, when I say that I use Facebook to food blog, I mean exactly that. The vast majority of material I post on Facebook is food-related content in some way. I very rarely post anything of a personal nature on social media which is fine by me since I value my privacy. The blog doesn't have a name since I'm using Facebook's site to host my content, all of which is on my Wall. Does that make sense? You can follow me if you'd like. My profile is set to Public so literally 99.999999999% of the content is publicly accessible.
  6. Just to be extra special clear: There are food blogs like Kalyn's Kitchen (Kalyn Denny), Simply Recipes (Elise Bauer), Smitten Kitchen (Deb Perelman), and 101 Cookbooks (Heidi Swanson) who make their entire income off of their blogs and related content. As a result, social media is a necessity for them and they need to chase after numbers. They need to tailor their content for their readers. If their readers disappear or if their content isn't shared, then their revenue stream suffers. So social media serves not only as a way to increase readership/popularity or as another method to generate content, it's also a marketing tool. And then there are food bloggers like me who use social media to blog. I stopped blogging on my blog a long time ago. My last post was in March of last year. Since then, I now blog full-time on Facebook and divide my time between Facebook and Twitter. Anytime I don't spend on social media, I spend it here or on eGullet. For me, foodblogging is a hobby and not a job. I suppose I could try to increase my number of followers but I feel that in doing so, I would need to make certain sacrifices along the way in order to increase my "social media market share". And I'm unwilling to do that, plus that's not where my interest lies. Justin is using social media to blog AND to make income off of that. So for him, it's both a hobby and a job. Make sense?
  7. I think you misunderstood. To me, the rat race isn't just Instagram, it's the entirety of social media. Getting what you want (i.e., #s of followers) and being happy (i.e., doing my own thing without the need to chase after numbers) are two entirely different things. I chose to be happy.
  8. It's not just Instagram. It's also Pinterest, Google+, Snapchat and Tumblr. Admittedly I don't make my living via foodblogging and food photography. If I did, I suspect I might have a different outlook. It's good to know that food fora are not dead despite their having been written off since the early- to mid-aughts. PS. Don, I recently followed the board on Twitter - let me know what, if anything, I can do to help.
  9. And, this is a big one: Great food photography is about: (1) quality of lighting (2) having a point of view that expresses who you are as a photographer (3) having a great eye in my opinion. Shooting a picture of an ice cream cone doesn't make you into a food photographer.
  10. By all means, sure. If he can make a living for a decade or more shooting food, he should pursue it, but I doubt that's sustainable unless he has a career like Andrew Scrivani.
  11. My name isn't Justin. What I do, I do very well. I'm sure I wouldn't have much in the way of competition - there aren't very many foodbloggers who ogle cabbages and figs with their cameras. It's just that I have zero interest in being on Instagram. Seriously. Being on social media can be work, and two platforms is more than enough for me.
  12. His content is nice but totally not my speed. I would rather much photograph these They're not sexy and that's ok with me.
  13. Yeah, but Facebook owns Instagram. I feel like I'm not missing anything given that I blog on Facebook, so blogging on Instagram would be duplicative. I'm also not fazed by #s of followers. I'm enjoying myself too much generating content on Facebook and Twitter to have to worry about the rat race. It seems too much work for very little effect. Perhaps I'm not getting something. --- *googles DCFoodPorn*
  14. I'm not on Instagram...what am I missing?
  15. A little bird told me this is coming soon: "Washington's Vegan Dining Scene Is About To Get a Boost" by Becky Krystal on washingtonpost.com
  16. Thanks @DaveO here are a few more that have graced our tables in years past Carrot and beet "tartare", chervil, shallot, cured egg yolk Braised leeks, fried egg, Parmigiano-Reggiano cheese Garlic soup, jamón ibérico, poached egg Green bean and potato salad, anchovy, hard-cooked egg Scrambled eggs, black truffles Swiss chard scrambled eggs Roasted asparagus, salad greens, cheese, poached egg Very versatile
  17. This was the best one in 2017 Oeufs en meurette (eggs poached in red wine), with duck confit, spinach, mushrooms, potatoes and sauce au poivre at Monsieur Benjamin in San Francisco
  18. Rigatoni with sausage and broccoli. It's a rare weekday dinner cooked by me - moreso since I started around 11 pm Pacific. The sauce was pretty minimalist: lard, sweet Italian sausage, broccoli, salt, black pepper, white wine, pasta cooking water. Dusted with pecorino cheese and more pepper. Buona notte!
  19. One of the payoffs from last night's dinner was which led to Spaghetti al sugo di coda, dusted with pecorino cheese.
  20. Tonight (Sunday night), we had: Coda alla vaccinara ("Roman-style oxtail stew"), from "I Heart Rome", pages 178-179 Green salad, shallot vinaigrette Caramelized Oro blanco grapefruit for dessert Happy New Year, everybody!
  21. Omelette (2 eggs, salt, black pepper, water, butter), croissant. Served with unsalted butter, peach conserves, blackberry conserves, and ginger tea.
  22. On Saturday, we had Baked salmon with tomatoes and onions Pearl couscous with cauliflower, garlic and preserved lemon Muhallabieh (Lebanese milk pudding with pistachio, coconut and bay syrup) For the salmon - the onions were fried in lard for a little over half an hour before I added the tomatoes.
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