I simmered meatballs, pork ribs and pepperoni together for half of the day. I started making the noodles when the meatballs were tender, the ribs were falling off the bone and the pepperoni was melting into the sauce. My late start gave the cooked sauce and respective meats time to rest. Without the noodles immediately ready I was forced to slow down and keep my impatience in check. I was able to fuel my noodle making by stealing bites from the pot of deliciousness that was encouraging my noodling around.
Years Past
April 18, 2009
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
