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Philanthropic Chefs - A MeatBucket Experience with Joe Massaro & Brian Grimone
Manage episode 291155555 series 2919064
Content provided by Nick Massaro & Jake Thaxton, Nick Massaro, and Jake Thaxton. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Nick Massaro & Jake Thaxton, Nick Massaro, and Jake Thaxton or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Ride the bucket with Nick and Jake as they meat with Nick's Dad, Joay Massaro, and his best friend Brian Grimone for a fantastic Organ MeatBucket Experience.
Always, special thanks to The Butcher & Grocer for the support!
Please contact us directly if you are interested in hiring Joe and Brian for your next dinner party ~$1,500
Vieux Carré: A Classic from New Orleans | How To Drink A YouTube channel we enjoy
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. (Wikipedia)
Mirepoix is a flavor base made from cooked, diced vegetables, usually with butter, oil, or other fat, for a long time on a low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage (French: pinçage). It is not sautéed or otherwise hard cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. (Wikipedia)
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