Swedish Meatballs

we went.
Forgot the catalog~!!!!!!

aaahhh!

actually, I soaked them in heavy cream.
Didnt seem to do much to them

im thinking.. milk this time.. correct?

day - amn.... havta go revisit a?

Using milk in cooking meat is important in northern italy, and maybe elsewhere, I don't know. It's a key thing in Marcella Hazan's bolognese sauce, which is of course based on sauces made by the people in Bologna for a long time. She uses it with both pork and beef, again, based on regional cuisine writ down.

milk

cow milk?
Goat milk?

Swedish meatballs are more likely to call for bread soaked in cow milk than goat milk.

I screwed up, edited, here's the last sentence --
When I do her milk with meat recipes, I don't use low fat milk, actually buy regular milk. (Makes my grocery cart shake, I tell ya.)

Well, the northern italian recipes I've seen involving things like pork roasts and milk seem to assume it is cow's milk. But since they have goats there too, I suppose that in a peasant dish of yore, milk is milk. It could be fun to play with.

I've posted Hazan's bolognese recipe a million times, will find a link. But that's just one recipe, where the cooking with milk thing is a regional technique.

well...

ugh. Grocery cart shaking.. yup.. mine too.. ugh barf.
Anyway

The good thing about it, is that you can buy a one quart thing of milk and use it all up with out having to purchase a ghastly gallon.

Here's the MH bolognese recipe. Could be considered boring, but I love it, sheer velvet. On the other hand, I've been known to add some garlic.

http://able2know.org/topic/109277-1#post-3012220