Was it really a good system?

Was it really a good system?

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I hate Italians so much.

How the fuck should I know? It was a true story- ask Henry.

The prison details are straight from the book.

No, all you would get is little slivers of fried garlic, it wouldn't melt

He could have just chopped it finely with salt if he wanted that

Henry and Jimmy Burke were Irish.

The scene where Scorsese's mother makes him potatoes and eggs and he puts ketchup on them- that was from De Niro asking Henry how Jimmy poured his ketchup. He's spin it quickly between his hands.

Onions don't fucking melt, all this would do is burn up the bottom of your pan.

daily reminder casino

The real question is did Vinny use too many onions in his sauce? He said he used three small onions and two cans of tomato juice

How large was the tomato juice?

Nah. Just chop it normally and as finely as possible. Or use a garlic crusher.

>melts the garlic
bull fucking shit

It would burn, not melt.

From the book:

>What Paulie really did all day was make stoves. He was a genius at making stoves. Since you weren't supposed to cook in the dorms, Paulie had the hot-plate elements smuggled in. He got the steel box from the machine shop, and he wired and insulated the whole thing. If you were okay, Paulie made you a stove. Guys were proud to cook on his stoves.

>Dinner was the big thing of the day. We'd sit around and drink, play cards, and brag, just like outside. We put on a big pot with water for the macaroni. We always had a pasta course first and then meat or fish. Paulie always did the prep work. He had a system for doing the garlic. He used a razor, and he sliced it so fine that it used to liquefy in the pan with a little oil. Vinnie Aloi was in charge of making the tomato sauce. I felt he put in too many onions, but it was a good sauce anyway. Johnny Dio liked to do the meat. We didn't have a grill, so Johnny did everything in pans. When he panfried steak you'd think the joint was on fire, but still the hacks never bothered us.

The book goes into more detail about how Henry started making book on college football games in the joint, which is part of the reason he got fucked by WITSEC after it came out.

But that's garlic and.... You know what I don't give a fuck.

youtube.com/watch?v=uEjMyHccX8U

Only if you turned the heat up too hot and used too much oil.

Henry Hill wrote a cookbook, and so did Martin Scorsese's mother.

PAN
NICE AND HOT

two, two big cans

So your saying it would work? The garlic would 'melt' if done correctly?

/ck/ here you always use a little more onions than you need. They tend to caramelize and end up losing their flavor profile.

Go ask you colossal faggot

can you weigh in on the melting garlic question? would it work?

if you cook garlic long enough and on low heat without burning it, it will melt

fpbp

you can also roast garlic which will make it melt

the french have this technique where they boil garlic over and over to make a sauce

Here's Henry Hill's recipe from his cookbook that came out after the movie came out. In the cookbook he claims his mother taugh him to use a razor to slice garlic. I'm not sure I believe him- not only is he a notorious liar, but he doesn't mention this fact in the original book.

Just talked to my Italian mother. She said it's good to cut it kinda thin to avoid chunks but not razor thin because it doesn't actually melt but rather burns and gets bitter. Also always butter to olive oil to raise the smoke point.

Keep in mind Henry's recipes weren't used in the movie- Catherine Scorsese cooked the food in the prison scene. Here is her recipe:

1/2 lb. piece shank of veal, whole
1/2 lb. pork sausage

light olive oil

medium onion, chopped small

5 large garlic cloves or more, whole

6-oz. can tomato paste

2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)

For meatballs:

1 lb. ground mixture of veal, beef, and pork

1 egg

grated Locatelli and sardo cheeses

fresh parsley

garlic salt, optional

salt and finely ground red pepper

2 T tomato sauce

bread crumbs if needed for consistency

Sauté sausage and veal in a large pot in olive oil until a little brown. Put aside. Sauté onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.

When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don’t put in any oregano; it keeps repeating on you.

Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.

Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce — do not fry them. When meatballs float to the top of the sauce (don’t stir until they do), they should be done. Simmer and stir a few more minutes.

Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.

(Serves two very hearty eaters, with 1 lb. of pasta.)

I don't think he used too many cans of tamatus

Post some jack.

youtube.com/watch?v=uEjMyHccX8U

...

I havn't seen this movie yet what am i in for lads?

wopkino

...

>phone in old meat packet
WHY WHY THE FUCK HOW DO YOU DO THIS

it wouldnt be noticable in the rest of the soffritto anymore (which of course you only let simmer for an hour so it doesnt burn)

Dont you guys know anything about cooking?

patrician taste, user

some kino directing by scorsese

All pasta dishes taste exactly the same. It's the same ingredients over and over with different shaped noodles. Fuck Italians. Their food is shit.