Best in the biz: The very best of Bill Flick

Video: Dog's Taste Test With 'Yellow Foods' Takes A Surprising Turn

(Photo Credit: @bella_belgianmalinoiscanecorso / Instagram)

Bella, who is part Belgian Malinois, Neapolitan Mastiff, Cane Corso, American Bulldog, and Dogue de Bordeaux, proved she's just another adorable pooch, picky about her food but with demure habits. Therefore, it seemed natural when the dog's yellow foods taste test video took a surprising turn as she realised she's not a fan of fruits.

The clip also flaunted one of her "mindful" habits as she spat out the fruits she didn't like directly into the automatic trash can. This sparked a discussion and sent a message to the viewers.

This dog, a mix of multiple breeds, proved she likes "yellow foods," especially veggies, in a viral taste test video, a lesson well learnt and an important message to others. The clip first showed Bella's dog mom showing a plate full of yellow veggies and fruits as they proceeded to test which foods the canine liked the most out of the given options.

The "good girl" first tried squash after her mom offered her a small piece that she chewed for a few seconds and spat out in the automatic trash can. Following this, she tried peppers, which was a complete success.

"Bella, do you like pineapple?" asked the dog mom before giving her a piece of the tropical fruit, which she almost immediately threw in the trash. Next in line were carrots, and it seemed the pooch loved it the most as she made crunched it, leaving no crunble behind. She then tried mango and knew exactly where to put it – in the trash.

In the final seconds of the clip, Bella chose a yellow carrot from a display of fruits and veggies, including a pineapple, pepper, squash, and mango, before running toward her favorite spot to enjoy the snack.

Commenters quickly pointed out the dog's "mindful" habit of throwing trash in the bin in her yellow food taste test video. One user wrote, "See how Bella puts her food in the trash instead of leaving it on the ground? Very mindful." Many noticed she isn't "a fruit girl," and some even highlighted her "complicated" relationship with mangoes. Another person noted how "pineapple was an immediate no" for her, while more comments praised her impressive skills.

The post Video: Dog's Taste Test With 'Yellow Foods' Takes a Surprising Turn appeared first on DogTime.

These Streamlined Neapolitan Meatballs Are Made With Panko Breadcrumbs

By  CHRISTOPHER KIMBALL

Updated [hour]:[minute] [AMPM] [timezone], [monthFull] [day], [year]  

Share

Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef are set in a shallow pool of ragù, red and glistening, and are served as often alongside pasta as without. Despite their impressive size, they're light and ultra-tender, thanks to a high ratio of bread to meat.

In this recipe from our latest cookbook, " Milk Street Backroads Italy, " we use Japanese panko breadcrumbs, which have a neutral flavor and a light and fluffy but coarse texture. It greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, soak it in water and squeeze out excess moisture. Panko only needs to be moistened with water and it's ready to use.

Don't be shy about mixing the panko-meat mixture with your hands. It takes a few minutes to work the mixture together until homogeneous. To help the meatballs keep their shape, chill them for 15 to 20 minutes before baking.

Neapolitans serve their meatballs with a basic tomato sauce they refer to as "ragù." After baking, be sure to let the meatballs rest for about 10 minutes before adding them to the sauce. Pecorino is used two ways in this recipe. A chunk is simmered in the sauce, and a portion is grated both in and over the meatballs. Serve with warm, crusty bread or pasta alongside. Though the latter isn't traditional, it makes a fine accompaniment.

Neapolitan Meatballs with Ragù

Start to finish: 50 minutes Servings: 6 to 8

Ingredients: 4 tablespoons extra-virgin olive oil, divided, plus more to serve 1 large yellow onion, finely chopped

Kosher salt and ground black pepper

6 medium garlic cloves, finely grated

1½ teaspoons red pepper flakes, divided

6½ ounces (2½ cups) panko breadcrumbs

3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup), 1 ounce as a chunk, plus more grated, to serve

1 large egg, plus 1 large egg yolk, beaten together

1½ pounds 90 percent lean ground beef

Two 28-ounce cans whole peeled tomatoes

6 to 8 large basil leaves

Directions

Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 teaspoon of the pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove from the heat, then transfer half of the onion mixture to a large bowl.

In a medium bowl, combine the panko and 1¼ cups water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, remaining 2 tablespoons oil, ¾ teaspoon salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogeneous.

Using a ½-cup dry measuring cup, divide the mixture into 8 portions. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. Refrigerate uncovered for 15 to 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.

While the meatballs cook, in a food processor or blender, puree the tomatoes with their juices one can at a time, until smooth, about 30 seconds, transferring the puree to a large bowl. Return the Dutch oven to medium and heat the remaining onion mixture, stirring, until warmed through, about 2 minutes. Stir in the tomatoes, remaining ½ teaspoon pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high and cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and pepper.

Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the pecorino chunk. Serve with additional grated cheese.

—- EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at 177milkstreet.Com/ap

---