tag:blogger.com,1999:blog-7173052990851751381.post1492620026097325968..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Beef Braciole - Pounded, Stuffed, and Ready to RollChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-23156423033559991972018-12-21T08:42:53.892-05:002018-12-21T08:42:53.892-05:00"Everybody Loves Raymond" episode - a di..."Everybody Loves Raymond" episode - a dish that Debra made that actually came out great.Gandalfhttps://www.blogger.com/profile/02539597354486559694noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30520992239283123352012-09-01T16:41:35.180-04:002012-09-01T16:41:35.180-04:00What!? You only need a few dollars worth! Come on,...What!? You only need a few dollars worth! Come on, people. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66021686597557908172012-09-01T16:27:54.635-04:002012-09-01T16:27:54.635-04:00I'm not using pine nuts either. Who can affor...I'm not using pine nuts either. Who can afford them at over $40/lb.!?!?Axel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4522620055550250652011-01-31T18:01:30.465-05:002011-01-31T18:01:30.465-05:00awesome!! i can believe it! ;-)awesome!! i can believe it! ;-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61940622915707556652011-01-31T17:56:20.781-05:002011-01-31T17:56:20.781-05:00I've never had this before but heard of it so ...I've never had this before but heard of it so I was excited to try...I'd never pounded or rolled anything but I took my time and carefully pieced it together as shown to make the meat as uniform as possible...my knotting was terrible and I was afraid all the stuffing would fall out but it didn't...I was so tickled by the results..I couldn't believe I made such a beautiful tasty creation...:-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55233602538710393982010-01-13T13:34:11.623-05:002010-01-13T13:34:11.623-05:00This was my first recipe I tried of yours. I used ...This was my first recipe I tried of yours. I used a marked down London broil. It was my first time eating pine nuts too. They added a nice flavor. I enjoyed cutting the raisins into tiny pieces. I must stock some string. I only had some left over string from the Thanksgiving turkey. Improvised with a twine I found but it wasn't strong enough to hold the rolled meat together. Easy to make and I thank you very much! Everyone loved eating this! I was a star ;O)wetoilpainthttps://www.blogger.com/profile/16880849925042487945noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8815506238061131062009-07-13T03:10:56.527-04:002009-07-13T03:10:56.527-04:00I was not giggling.
Always listen to your chef pe...I was not giggling.<br /><br />Always listen to your chef people. I made these on Saturday. I did not patch a certain spot, thinking it will be covered with another layer when rolling. It was not covered and some stuffing came out. Also used toothpicks because I did not have string. The verdict: use string. Anyways despite the mishaps, my braciole was enjoyed greatly. Will make sure I get string first before attempting this again. Thanks C.J.maitinonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54271120666718683852008-08-18T00:35:00.000-04:002008-08-18T00:35:00.000-04:00Thanks! Use half beef broth, and half tomato sauce...Thanks! Use half beef broth, and half tomato sauce. Simmer slowly covered until tender. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83346836767931568202008-08-17T22:42:00.000-04:002008-08-17T22:42:00.000-04:00Had some a relative trying to be nice bough severa...Had some a relative trying to be nice bough several "beef round sirloin tip steaks" (tough). You said to completely cover the meat and cook for an hour. Cover with what and how do you adjust for the sauce?<BR/><BR/>Love your site and have passed it on to more people than I can count.<BR/><BR/>ChicauChicauhttps://www.blogger.com/profile/04649684665212052020noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75581905037582435182008-08-17T22:33:00.000-04:002008-08-17T22:33:00.000-04:00Had a relative do us a "favor" Bought serveral "be...Had a relative do us a "favor" Bought serveral "beef round sirloin sip steaks" (tough). You said to completely cover with liquid and cook for an hour. Cover with what and how do you get the sauce right?<BR/><BR/>Love your site and have passed it on to more people than I can remember. <BR/><BR/>ChicauAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16268782036617451652008-07-08T19:52:00.000-04:002008-07-08T19:52:00.000-04:00egg yolks, sugar and marsala wine whisked over hea...egg yolks, sugar and marsala wine whisked over heat until light and foamy. Lots of recipes online, very easy. I'm not a big fan.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21586042157918033852008-07-08T17:17:00.000-04:002008-07-08T17:17:00.000-04:00Hi John,How do I make Zabaglione?Hi John,<BR/><BR/>How do I make Zabaglione?Unknownhttps://www.blogger.com/profile/05599680541832277882noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15713288616411762502008-06-30T09:27:00.000-04:002008-06-30T09:27:00.000-04:00haha, i didn't giggle until you said 'stop gigglin...haha, i didn't giggle until you said 'stop giggling' too. ^^ good video!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76109257317833009262008-06-26T06:19:00.000-04:002008-06-26T06:19:00.000-04:00I didn't giggle until it said "Stop giggling." Th...I didn't giggle until it said "Stop giggling." Then I couldn't help myself...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22798817031836248582008-06-25T18:29:00.000-04:002008-06-25T18:29:00.000-04:00I wanna tie my meat!(Don't giggle)I wanna tie my meat!<BR/><BR/>(Don't giggle)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24057150816860060992008-06-25T04:31:00.000-04:002008-06-25T04:31:00.000-04:00Loved the recipe, and i liked the applause you gav...Loved the recipe, and i liked the applause you gave yourself for tied the meat. Can you show us how to do that fancy knot? :) Btw, i giggled when i read the don't giggle sign. :)Zmajekhttps://www.blogger.com/profile/16507017703924201763noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1644189658058705962008-06-23T16:55:00.000-04:002008-06-23T16:55:00.000-04:00Fantastic recipe! I love this websiteFantastic recipe! I love this websiteAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-130937529897107042008-06-23T13:45:00.000-04:002008-06-23T13:45:00.000-04:00I didn't giggle, honest!Okay... Maybe a little.I didn't giggle, honest!<BR/>Okay... Maybe a little.Unknownhttps://www.blogger.com/profile/17088025228402970917noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23100679087447465372008-06-23T11:27:00.000-04:002008-06-23T11:27:00.000-04:00jeff, steal away!jeff, steal away!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80406908919500515552008-06-23T10:29:00.000-04:002008-06-23T10:29:00.000-04:00i admit. i giggled.i admit. i giggled.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75131870339146821262008-06-23T09:47:00.000-04:002008-06-23T09:47:00.000-04:00love the music on this one!love the music on this one!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60235973135137436602008-06-23T09:26:00.000-04:002008-06-23T09:26:00.000-04:00Everyone should make this recipe!Thanks Chef John-...Everyone should make this recipe!<BR/><BR/>Thanks Chef John- Much better job w/ the pronunciation BTW. :)<BR/><BR/>"that's how I braciole" Can I steal this one?Anonymousnoreply@blogger.com