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On Thu, Mar 09, 2006 at 09:49:33AM +0000, Rev Simon Rumble said: > Steaming might come up with a moister texture. Nutmeg is the > all-important ingredient in Swedish-style meatballs. Not sure about > Italian ones. To be honest I quite like the cripsy bits round the outside of the fried meatballs and they were perfectly juicy straight out of the pan but I shall give that a go. I had pondered adding cinammon or nutmeg since I now add those regularly to both my bolognese and chilli but figured I'd go for a sharper taste. > Next time you come home from Ikea with one of those enormous sacks of > meatballs, I would suggest my fave: Swedish Curry. That's right, a > meatball curry. Yum! I have, and I'm quite proud to say this, never been to any Ikea anywhere in the world. And I really think I'm going to be able to make it through life without havign to change that fact. On the other hand - your curried meatballs intrigue me. What sort of sauce do they have? Is it creamy or tomatoey? Hot or mild? Dammit! Answers man! I demand to know about your Scandawegian/Subcontinent fusion cookery experiements!There's stuff above here
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