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Robin Garr

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Re: Angst or under your radar?

by Robin Garr » Mon Oct 16, 2006 12:06 pm

Gary Barlettano wrote:in about 75% of the cases it's easy to sort out by looking at the packaging. Is the bag made of the same film? Does a box or bottle have the same shape and closure?


Like I said, the "365" olive oil bottle looks a LOT like Colavita. ;)
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Gary Barlettano

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Re: Angst or under your radar?

by Gary Barlettano » Mon Oct 16, 2006 12:11 pm

Carrie L. wrote:The recipe I use is in my college alma mater's alumni cookbook back in CA.


Thanks, Carrie! I think I'll make these for Thanksgiving ... maybe use ground turkey! :)
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Carrie L.

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Re: Angst or under your radar?

by Carrie L. » Tue Oct 17, 2006 9:16 am

Sorry, Gary, I keep making the mistake of clicking on the reply button below the message instead of beside it. I posted the recipe in another message below. Just wanted to be sure you saw it.

Ahh, you found it apparently. Just saw your reply.
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Carrie L.

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Re: Angst or under your radar?

by Carrie L. » Tue Oct 17, 2006 11:01 am

Up until my last grocery store visit, I was exclusively using Colavita at about 50% more $$ than many other brands of EVOO. Then I noticed that the Harris Teeter storebrand bottle was identical in shape and size, so I tried it. I have a feeling it's also Colavita masquerading as the store brand. Wish I would have kept a few drops of the Colavita so I could compare and be certain.
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Gary Barlettano

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Re: Angst or under your radar?

by Gary Barlettano » Tue Oct 17, 2006 11:04 am

Carrie L. wrote:Sorry, Gary, I keep making the mistake of clicking on the reply button below the message instead of beside it. I posted the recipe in another message below. Just wanted to be sure you saw it.

Ahh, you found it apparently. Just saw your reply.


Thank you. Yes, I did. By the way, I agree with you 100% about browning the meatballs. In fact, I always fry mine. (For this recipe I might just bake them.) Ordinarily, I fry them thoroughly when they are not going into the gravy a.k.a. tomato sauce. When they are going into the pot, I leave them very pink inside. And the breadcrumbs are up my alley as well, although I tend to use softened, stale bread as I find breadcrumbs densify meatsballs (can make them golf-ball-like) whereas white, gushy bread makes them soft and moist on the inside. The only downside for some is that there are occasional nodules of bread in the meatball. I kinda like 'em though.
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