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Thread: Ping Italians

  1. #1
    Nunya Bidnits Guest

    Default Ping Italians

    Does this look like a good recipe for braciole?

    http://www.eeecooks.com/recipes/2003/08/10/braciole

    MartyB



  2. #2
    Ed Pawlowski Guest

    Default Re: Ping Italians

    On Fri, 13 Apr 2012 11:31:45 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >Does this look like a good recipe for braciole?
    >
    >http://www.eeecooks.com/recipes/2003/08/10/braciole
    >
    >MartyB
    >


    My wife (or her Italian relatives) never used eggs, but I guess they
    would be OK. Instead of deli ham, prosciutto is a better choice.

  3. #3
    Sqwertz Guest

    Default Re: Ping Italians

    On Fri, 13 Apr 2012 22:57:28 -0400, Ed Pawlowski wrote:

    > On Fri, 13 Apr 2012 11:31:45 -0500, "Nunya Bidnits"
    > <[email protected]> wrote:
    >
    >>Does this look like a good recipe for braciole?
    >>
    >>http://www.eeecooks.com/recipes/2003/08/10/braciole
    >>
    >>MartyB
    >>

    >
    > My wife (or her Italian relatives) never used eggs, but I guess they
    > would be OK. Instead of deli ham, prosciutto is a better choice.


    What are chip steaks? I see things describing ground beef and Steak
    'Ums. Is there something that is more "solid beef"?

    -sw

  4. #4
    ViLco Guest

    Default Re: Ping Italians

    Il 13/04/2012 18:31, Nunya Bidnits ha scritto:

    > Does this look like a good recipe for braciole?
    >
    > http://www.eeecooks.com/recipes/2003/08/10/braciole


    You need someone from Naples to tell it. I can only confirm that in
    Naples the word braciole (plural of braciola) changes its standard
    meaning: instead of chops (pork or beef) it means a stuffed and rolled
    chunk of meat who then gets cooked in a tomatoey sauce. The sauce is
    then often used as a dressing for a first course of pasta, followed by a
    second course of braciole.
    --
    Vilco
    And the Family Stone
    baconnaise, because ALL must taste like bacon

  5. #5
    Ed Pawlowski Guest

    Default Re: Ping Italians

    On Sat, 14 Apr 2012 00:15:57 -0500, Sqwertz <[email protected]>
    wrote:



    >>>
    >>>http://www.eeecooks.com/recipes/2003/08/10/braciole


    >
    >What are chip steaks? I see things describing ground beef and Steak
    >'Ums. Is there something that is more "solid beef"?
    >
    >-sw


    Thin cut steaks. That is what used to be used for steak sandwiches
    before the pressed meat like steak 'ums. It was usually cut off the
    round.

  6. #6
    Pandora Guest

    Default Re: Ping Italians

    On 13 Apr, 18:31, "Nunya Bidnits" <nunyabidn...@eternal-
    september.invalid> wrote:
    > Does this look like a good recipe for braciole?
    >
    > http://www.eeecooks.com/recipes/2003/08/10/braciole
    >
    > MartyB


    It seams good. But I have to punctualize some things: "braciole" or
    "brasciole" it's the southern term for "Involtino" (roulade). But in
    italians "braciole" means "chops" (like pork chops). In Apulia
    braciole are meat roulades often made with horse meat and filled with
    "caciocavallo" cheese or soft pecorino (not the roman pecorino, but
    the pugliese pecorino which is more tender).
    cheers
    Pandora

  7. #7
    Kalmia Guest

    Default Re: Ping Italians

    On Apr 14, 3:19*am, ViLco <villi...@tin.it> wrote:
    > Il 13/04/2012 18:31, Nunya Bidnits ha scritto:
    >
    > > Does this look like a good recipe for braciole?

    >
    > >http://www.eeecooks.com/recipes/2003/08/10/braciole

    >
    > You need someone from Naples to tell it. I can only confirm that in
    > Naples the word braciole (plural of braciola) changes its standard
    > meaning: instead of chops (pork or beef) it means a stuffed and rolled
    > chunk of meat who then gets cooked in a tomatoey sauce. The sauce is
    > then often used as a dressing for a first course of pasta, followed by a
    > second course of braciole.



    Nothing better in the world than braciole so tender it can be cut with
    a fork - and if it's included in lasagne----mum, mum, magnifico.

  8. #8
    Gary Guest

    Default Re: Ping Italians

    Ed Pawlowski wrote:
    >
    > Sqwertz wrote:
    > >What are chip steaks? I see things describing ground beef and Steak
    > >'Ums. Is there something that is more "solid beef"?


    > Thin cut steaks. That is what used to be used for steak sandwiches
    > before the pressed meat like steak 'ums. It was usually cut off the
    > round.


    I like the occasional steak 'ums. They taste good but they are somewhat
    creepy. You need to take them right out of freezer and directly to the
    frying pan. If you leave them out too long in between, they start to fall
    apart.

    Someday, I'd love to own a meat slicer. I could buy rib eye steaks and
    slice them paper thin to make much better "steak 'ums."

    Gary

  9. #9
    George M. Middius Guest

    Default Re: Ping Italians

    Gary wrote:

    > > Thin cut steaks. That is what used to be used for steak sandwiches
    > > before the pressed meat like steak 'ums. It was usually cut off the
    > > round.

    >
    > I like the occasional steak 'ums. They taste good but they are somewhat
    > creepy. You need to take them right out of freezer and directly to the
    > frying pan. If you leave them out too long in between, they start to fall
    > apart.


    Absotively! Steakums are ummy. Er, yummy. I start by grilling some
    onions and mushrooms (some people like peppers), then the meat, then
    the rolls. Then, while the rolls cool off a bit, I deglaze with a
    little balsamico and pile meat, veggies, and cheese in, and cover. The
    steam melts the cheese and re-heats everything.

    > Someday, I'd love to own a meat slicer.


    A slicer is great addition to your kitchen. I roasted an eye of round
    the other day and the slicer lets me build perfect sandwiches. I have
    a Chef's Choice slicer, about 4 years old. It cost $250. The make a
    basic model for about $140, but the "gravity feed" (i.e. tilting
    platform) is a big plus.

    > I could buy rib eye steaks and
    > slice them paper thin to make much better "steak 'ums."


    I haven't tried that, but if you want to slice raw meat, the meat has
    to be semi-frozen. Also, for rib eye, you'll want to trim out the
    gristle and fat before slicing. You might consider a cut called "chuck
    eye". I haven't tried it myself but the meat dept. guys say you can
    grill it or broil it.


  10. #10
    Brooklyn1 Guest

    Default Re: Ping Italians

    On Sat, 14 Apr 2012 06:24:30 -0700 (PDT), Kalmia
    <[email protected]> wrote:

    >On Apr 14, 3:19*am, ViLco <villi...@tin.it> wrote:
    >> Il 13/04/2012 18:31, Nunya Bidnits ha scritto:
    >>
    >> > Does this look like a good recipe for braciole?

    >>
    >> >http://www.eeecooks.com/recipes/2003/08/10/braciole

    >>
    >> You need someone from Naples to tell it. I can only confirm that in
    >> Naples the word braciole (plural of braciola) changes its standard
    >> meaning: instead of chops (pork or beef) it means a stuffed and rolled
    >> chunk of meat who then gets cooked in a tomatoey sauce. The sauce is
    >> then often used as a dressing for a first course of pasta, followed by a
    >> second course of braciole.

    >
    >
    >Nothing better in the world than braciole so tender it can be cut with
    >a fork - and if it's included in lasagne----mum, mum, magnifico.


    A succulent braciole would be wasted in lasagna... those are two
    separate dishes, each stand on their own... attempting to gild the
    lilly by combining lasagna with braciole creates a pile of TIAD.

  11. #11
    Nan Guest

    Default Re: Ping Italians

    Gary, I even used steakums a few times to make Negamaki,
    and you are right about them falling apart. It was a labor
    of love to make them for DH when we had no other suitable
    beef. And they tasted like the Negamaki from our sushi
    favorite haunt. Except for the bulk of much better meat!!

  12. #12
    T Guest

    Default Re: Ping Italians

    In article <jmb8dg$ih3$[email protected]>, [email protected] says...
    >
    > Il 13/04/2012 18:31, Nunya Bidnits ha scritto:
    >
    > > Does this look like a good recipe for braciole?
    > >
    > > http://www.eeecooks.com/recipes/2003/08/10/braciole

    >
    > You need someone from Naples to tell it. I can only confirm that in
    > Naples the word braciole (plural of braciola) changes its standard
    > meaning: instead of chops (pork or beef) it means a stuffed and rolled
    > chunk of meat who then gets cooked in a tomatoey sauce. The sauce is
    > then often used as a dressing for a first course of pasta, followed by a
    > second course of braciole.


    Yeah - my ancestry is from the area between Napoli and Roma. So I'm very
    familiar with braciole. It's the best part of the meal!


  13. #13
    z z Guest

    Default Re: Ping Italians-Steakums

    I have been afraid to try Steakums because they look so artificial-when
    pink slime hit the news I immediately thought of them.

    Chuck eye steak is comparatively cheap, fatty, and incredibly flavorful.
    I buy it all the time. Raw or cooked its inpossible to "slice" because
    it breaks apart into "chunks" due to lots of fat. Frozen you can slice
    it thin. Its sold usually in rectangles of 4"x2"x2". I just grill it
    side by side by side by side and then roll a slice of bread around it.
    Its also great w scrambled eggs.


  14. #14
    Sqwertz Guest

    Default Re: Ping Italians

    On Sat, 14 Apr 2012 07:49:00 -0400, Ed Pawlowski wrote:

    > On Sat, 14 Apr 2012 00:15:57 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    >>>>
    >>>>http://www.eeecooks.com/recipes/2003/08/10/braciole

    >
    >>
    >>What are chip steaks? I see things describing ground beef and Steak
    >>'Ums. Is there something that is more "solid beef"?

    >
    > Thin cut steaks. That is what used to be used for steak sandwiches
    > before the pressed meat like steak 'ums. It was usually cut off the
    > round.


    Are the 'chips' then reassembled into a thicker "steaks" as shown in
    the original pictures? I see some that are much thicker when I looked
    it up.

    Meat glue to the rescue!

    -sw

  15. #15
    ImStillMags Guest

    Default Re: Ping Italians

    On Apr 14, 12:19*am, ViLco <villi...@tin.it> wrote:
    > Il 13/04/2012 18:31, Nunya Bidnits ha scritto:
    >
    > > Does this look like a good recipe for braciole?

    >
    > >http://www.eeecooks.com/recipes/2003/08/10/braciole

    >
    > You need someone from Naples to tell it. I can only confirm that in
    > Naples the word braciole (plural of braciola) changes its standard
    > meaning: instead of chops (pork or beef) it means a stuffed and rolled
    > chunk of meat who then gets cooked in a tomatoey sauce. The sauce is
    > then often used as a dressing for a first course of pasta, followed by a
    > second course of braciole.
    > --
    > * *Vilco
    > And the Family Stone
    > baconnaise, because ALL must taste like bacon


    This is my recipe. Tell me what you think of it please Vilco.

    http://hizzoners.com/recipes/meats/257-beef-braciole


  16. #16
    Kalmia Guest

    Default Re: Ping Italians

    On Apr 14, 2:25*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    > This is my recipe. * Tell me what you think of it please Vilco.
    >
    > http://hizzoners.com/recipes/meats/257-beef-braciole


    That picture made me drool. Finding the flank steak can be the
    hardest part.

  17. #17
    George M. Middius Guest

    Default Re: Ping Italians

    ImStillMags wrote:

    > This is my recipe. Tell me what you think of it please Vilco.
    > http://hizzoners.com/recipes/meats/257-beef-braciole


    Sounds great. I'm going to try it. Vilco, whatever.


  18. #18
    ImStillMags Guest

    Default Re: Ping Italians

    On Apr 14, 12:09*pm, Kalmia <tweeny90...@mypacks.net> wrote:
    > On Apr 14, 2:25*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    >
    > > This is my recipe. * Tell me what you think of it please Vilco.

    >
    > >http://hizzoners.com/recipes/meats/257-beef-braciole

    >
    > That picture made me drool. *Finding the flank steak can be the
    > hardest part.


    You don't HAVE to use flank steak, you could use round ....or anything
    else you can pound out.

  19. #19
    Nunya Bidnits Guest

    Default Re: Ping Italians

    Kalmia <[email protected]> wrote:
    > On Apr 14, 3:19 am, ViLco <villi...@tin.it> wrote:
    >> Il 13/04/2012 18:31, Nunya Bidnits ha scritto:
    >>
    >>> Does this look like a good recipe for braciole?

    >>
    >>> http://www.eeecooks.com/recipes/2003/08/10/braciole

    >>
    >> You need someone from Naples to tell it. I can only confirm that in
    >> Naples the word braciole (plural of braciola) changes its standard
    >> meaning: instead of chops (pork or beef) it means a stuffed and
    >> rolled chunk of meat who then gets cooked in a tomatoey sauce. The
    >> sauce is then often used as a dressing for a first course of pasta,
    >> followed by a second course of braciole.

    >
    >
    > Nothing better in the world than braciole so tender it can be cut with
    > a fork - and if it's included in lasagne----mum, mum, magnifico.


    How could you include braciole in lasagne?




  20. #20
    Nunya Bidnits Guest

    Default Re: Ping Italians

    Pandora <[email protected]> wrote:
    > On 13 Apr, 18:31, "Nunya Bidnits" <nunyabidn...@eternal-
    > september.invalid> wrote:
    >> Does this look like a good recipe for braciole?
    >>
    >> http://www.eeecooks.com/recipes/2003/08/10/braciole
    >>
    >> MartyB

    >
    > It seams good. But I have to punctualize some things: "braciole" or
    > "brasciole" it's the southern term for "Involtino" (roulade). But in
    > italians "braciole" means "chops" (like pork chops). In Apulia
    > braciole are meat roulades often made with horse meat and filled with
    > "caciocavallo" cheese or soft pecorino (not the roman pecorino, but
    > the pugliese pecorino which is more tender).
    > cheers
    > Pandora


    I see. The version I am seeking has egg in the filling at the center. I've
    even seen it with whole cooked egg at the center. So what I am seeking seems
    to be the the southern style roulades if I followed your post correctly.

    MartyB



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