{"id":5627,"date":"2011-12-31T20:04:09","date_gmt":"2012-01-01T04:04:09","guid":{"rendered":"http:\/\/ballsandwalnuts.com\/?p=5627"},"modified":"2011-12-31T20:04:09","modified_gmt":"2012-01-01T04:04:09","slug":"for-once-i-did-not-futz-with-the-recipe","status":"publish","type":"post","link":"https:\/\/ballsandwalnuts.com\/?p=5627","title":{"rendered":"For once, I did not futz with the recipe"},"content":{"rendered":"<p>For tonight, I made <a href=\"http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/stuffed-cabbage-rolls-galumpkis-recipe\/index.html\" target=\"_blank\">Tyler Florence&#8217;s recipe for galumpkis (stuffed cabbage)<\/a>. And now that I think about it, I did futz with the recipe: I used a pound of lamb and a pound of pork, no beef. Otherwise, yeah, everything was the same.<\/p>\n<p>Quite good, although the sauce came out watery. I suspect the only fix for that is to cook down the sauce (in the earliest stage of the recipe) until it&#8217;s like mud. The meat and cabbage give up too much liquid, so I suspect that&#8217;s the only way to deal with the problem.<\/p>\n<p>Oh, and I&#8217;ve decided I like working with grape leaves far more than cabbage. Cabbage is a pain. On one of the comment threads (perhaps on someone else&#8217;s stuffed cabbage recipe), one person claimed that if you froze and thawed the head of cabbage, the leaves will come off perfectly. Hmm. I can tell you it was impossible to remove the leaves from a fresh head without a lot of tearing.<\/p>\n<p>Happy New Year, everyone! Here&#8217;s hoping it will be better than 2011. At least up until that end of the world thingie.<\/p>\n<p>D.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For tonight, I made Tyler Florence&#8217;s recipe for galumpkis (stuffed cabbage). And now that I think about it, I did futz with the recipe: I used a pound of lamb and a pound of pork, no beef. Otherwise, yeah, everything was the same. Quite good, although the sauce came out watery. I suspect the only&hellip; <a class=\"continue\" href=\"https:\/\/ballsandwalnuts.com\/?p=5627\">Continue Reading For once, I did not futz with the recipe<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-5627","post","type-post","status-publish","format-standard","hentry","category-food","radius"],"_links":{"self":[{"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=\/wp\/v2\/posts\/5627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5627"}],"version-history":[{"count":1,"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=\/wp\/v2\/posts\/5627\/revisions"}],"predecessor-version":[{"id":5628,"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=\/wp\/v2\/posts\/5627\/revisions\/5628"}],"wp:attachment":[{"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ballsandwalnuts.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}