ITT we teach Bro how to make Melanzane Ripieni

Discussion in 'The Bar' started by zhukov, Oct 12, 2013.

  1. zhukov

    zhukov Time traveler Gold

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    First, a few administrative announcements:

    Reluctantly, I have had to dismiss AnimalGod as my student. After the pounding Nikkerz has delivered to him in his own wretched cooking thread, it's clear he's unqualified to attend the Zhukov Cooking School. May he find success elsewhere.

    Bro has applied and has been conditionally accepted as the new student. He'll probably be fired, too, but I'm holding out hope he can learn something.

    recipe here: http://www.lidiasitaly.com/recipes/detail/1126

    I've never made this before so it could be really good or it could suck balls. Plus, I shall be drinking martinis all afternoon, so that may play into the success or lack thereof.

    Cooking shall commence at 3:30pm EDT, with progress pics shortly thereafter. This is to allow everyone the opportunity to tell me what I am doing wrong, in advance. :hat:

    pic of ingredients, hope you like eggplant:

    [​IMG]
     
  2. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    What kind of cheese is that? :umunch:
     
  3. Bro

    Bro Oligarchical Corporatocracy VIP Gold

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    I have that same salt. :cheer:
     
  4. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    This looks like an A+. So far.

    Unless that's domestic parmesan.
     
  5. zhukov

    zhukov Time traveler Gold

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    parm-regg
     
  6. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    Ok! A+ then! :D
     
  7. zhukov

    zhukov Time traveler Gold

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    I am adding a couple cloves of garlic and some mild Italian sausage, but otherwise I am following the recipe
     
  8. zhukov

    zhukov Time traveler Gold

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    this is your first class - pay attention :read:
     
  9. Bro

    Bro Oligarchical Corporatocracy VIP Gold

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    :no:

    Too much meat. Horrible ground beef and grocery store sausage.

    C
     
  10. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    Well, I would have gone for a better sausage, one they make in a good store, but still. :coffee:
     
  11. zhukov

    zhukov Time traveler Gold

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    I really like the California Olive Ranch evoo. I've read up on imported oil and it's a shady business. You might be getting real evoo or it might be junk.

    Fortunately, US made evoo is regulated much better. The COR evoo is wonderful, with a nice fresh grassy taste. Highly recommend.

    [​IMG]
     
  12. zhukov

    zhukov Time traveler Gold

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    yes, but I'm not driving all over town to make a non-gourmet meal
     
  13. DogStar69

    DogStar69 Well-Known Member

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    ITT we teach Bro how to make Melanzane Ripieni

    I don't do drugs :pissed:
     
  14. zhukov

    zhukov Time traveler Gold

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    Get back to your desk, pick up your pencil, and listen.

    I won't be using all of that meat. 1 lb of the ground chuck and 1/2 of the sausage. Relax.
     
  15. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    Your definition of gourmet is clearly different than most of these yahoo's definition. :coffee:

    :c


    And I'll check into that olive oil, I love a cloudy grass olive oil. :wub: Trader Joes used to make a great one, and they discontinued it.
     
  16. zhukov

    zhukov Time traveler Gold

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    well, I suppose it's Saloon-grade gourmet :c
     
  17. zhukov

    zhukov Time traveler Gold

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    ok here we go...will be posting in real time so there will be some delays

    obligatory evoo garlic onion saute

    [​IMG]
     
  18. zhukov

    zhukov Time traveler Gold

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    parsley, plum tomatoes, and red pepper chopped and ready to go...

    [​IMG]
     
  19. zhukov

    zhukov Time traveler Gold

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    here's one of the eggplants hollowed out with a knife and spoon, and the guts ready to be chopped up

    [​IMG]
     
  20. zhukov

    zhukov Time traveler Gold

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    beef, sausage, and wine added...will simmer for about 15 minutes...

    [​IMG]