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spaghetti and meatballs deconstructed

These are those meatballs and this is that marinara sauce. The one from the fabled little restaurant in Harlem. The restaurant nobody can get a table at. And the ingredient list is exactly the same. There are a couple twists to help it all come together though. Spaghetti and meatballs deconstructed.

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demi-glace

If you want to get the results a restaurant gets you need to use the ingredients they do. Demi-glace is one of those ingredients. It’s a flavour bomb. Pan-frying steaks?  Slip a bit in to take the sauce over the top. Prime rib roast dinner? A bit of demi-glace is killer. Roasting a chicken? Drizzle a bit onto the plate after you pour the jus. It’s one of those truly great ingredients.

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home made roast beef sandwich meat

I don’t understand store bought roast beef sandwich meat. It’s expensive. It has a funny texture. It’s not very good at all. I’m just not a fan. If you’re looking for a better roast beef sandwich, have an oven, an instant read thermometer and a sharp knife you can do better. Home made roast beef sandwich meat. Like you’d get from an awesome sandwich food truck.

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indian restaurant dhansak curry

Dhansak is a famous Parsi dish. Little bit of history. The Parsis were from Persia and migrated to India to escape persecution in or around the 10th century. That’s the beauty of history. People move around. They bring their cooking with them. Don’t mean to oversimplify but immigration is good for food. Diversity. Variety. Ideas. Indian restaurant dhansak curry is adapted from the traditional. But lentils and a bit of sweet and sour remain.

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