Comments on: Bon Appétit Challenge: Spaghetti and Meatballs All’Amatriciana

By: Laura

Laura — Sun, 13 Feb 2011 20:50:12 +0000

Hi Rachel! Glad you found the post helpful. Stop by again soon!

By: Rachel

Rachel — Fri, 11 Feb 2011 19:50:45 +0000

Thanks so much for the advice on the red peppers ! you’re completely right about them being too over powering. WOW do they pack in a puch of taste. Thanks again !

By: Laura

Laura — Fri, 25 Jun 2010 02:52:10 +0000

How terrific! You and I sound like total opposites in the kitchen, which means we would make great partners. I am a definite baker and wish I had a cook’s intuition… I have to force myself to stray from a recipe. Although lately I’ve been better about mixing things up.

I hope you’ll visit often and comment lots!

By: Deirdre G

Deirdre G — Tue, 22 Jun 2010 03:52:20 +0000

I subscribe to BA–but really seldom cook from it, because of the complicated recipes. This was one recipe I tackled..I made those meatballs and they were amazing.

Now…full disclosure!! I am incapable of following a recipe–I like to ad lib. This can be both good and bad. Needless-to-say, I am a terrible baker and I never make the same thing twice! So–I used regular bacon instead of applewood (it was what I had on hand) and I used regular organic canned tomatoes. I need to take this one on again. I really liked it:)

The best part was that I froze 1/2 of the meatballs and used them later to make the most amazing meatball sub on a french baguette topped with fresh mozzarella and fresh basil. Yummo.

Thanks for showing me your blog via Facebook, Laura! I love to cook and I love sharing that with people! I’m having fun catching up on your latest entries!

By: Laura

Laura — Sat, 16 Jan 2010 17:18:41 +0000

It IS amazing. I’ve been burned by this before, though…. (pun shamefully intended). Nice to know my gut instincts were right.

I just can’t imagine that this got out of the test kitchen at BA without at least acknowledging the heat more readily in the article. If Texans found it spicy, you’d think a national mag would want to footnote that…. then again, as Shirley suggested, perhaps that’s how BA gets their laughs!

By: Laura

Laura — Sat, 16 Jan 2010 17:15:54 +0000

Thanks, Dianne! I’m so glad you joined me on this one. I think it’s natural to tweak – I would have followed my instincts and cut back on the pepper, if I weren’t committed to following the recipe to the letter. But it adds to the experiment to be able to compare notes and see which tweaks worked and which didn’t.

I see that you have one of “those” spouses. It must be both a blessing and a curse, though, because Food of Love is much easier to make when all it requires is a can opener!

I will be using San Marzanos again – I’m thinking in my standard pizza sauce – and opining on whether it’s worth it to stock up. That’s a tall order for this storage space Nazi… :D

I hope you’ll join me again soon. Perhaps DH is more easily intrigued by desserts? Hmmmm?

By: andy

andy — Sat, 16 Jan 2010 04:26:09 +0000

i am frequently amazed at how much heat is in those little red pepper flakes.

i’m just sayin’ . . .

By: Dianne

Dianne — Fri, 15 Jan 2010 18:43:54 +0000

I loved reading this entry and review!

My confession – I am a tweaker. I did not search out uncured applewood bacon or the San Marzanos… I just used organic tomatoes from a can.

You are right on about the serving size – I only committed to a half recipe. And, as my Yankee-picky-eater husband does not like spicy food, I used very little crushed red pepper.

I enjoyed my version and think bacon should be added to all meatballs henceforth. My hubby still prefers Spaghetti-O’s. :-(

By: Laura

Laura — Thu, 14 Jan 2010 02:42:36 +0000

Wow, Danielle – thank you! I love the comments – keep ‘em coming…!

By: Danielle

Danielle — Wed, 13 Jan 2010 20:53:27 +0000

I just love reading your blogs! =)