cheese sticks
And a little pepperoni and onion.
Had guests so had to show off the pizza oven.
What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
cheese sticksAnd a little pepperoni and onion.
Had guests so had to show off the pizza oven.
Just add green olives and you have me to a tee.
Good idea!
No onions?????
Merrywine
Member
- Joined
- Sep 7, 2015
- Messages
- 294
- Reaction score
- 1,562
Not this time, but it would be nice.
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
An interesting thing about liver is what they call the longevity factor. There was a lab test done with 3 groups of mice. One fed a basic diet. The second group with the addition of the synthetic vitamins and nutrients in liver. The third group just liver.
In a swim test group A was put in a swim or drown situation and on average lasted 13 minutes before they stopped swimming. Group B lasted 18- 20 minutes. In the liver group one mouse lasted an hour and 40 minutes and the remaining mice were pulled from the water at 2 hours, still swimming, and the test was concluded.
Pretty interesting.
Last edited:
Sailor323
Senior Member
- Joined
- Apr 19, 2019
- Messages
- 405
- Reaction score
- 496
I love it. The secret is to cook it fast and keep it pink in the center. Onions are de rigueur
Merrywine
Member
- Joined
- Sep 7, 2015
- Messages
- 294
- Reaction score
- 1,562
Liver is a super food on a cellular level, as well as other organ meats including heart and kidney. I have never tasted kidney.
I grew up eating all of the above. I need to stop by the local Chinese market, as they carry all types of things not found in a typical American grocery.
My wife won't eat any of it, but loves it when I make dressing with ground chicken or duck gizzard. I think the idea may cause consternation, but the taste wins out.
Merrywine
Member
- Joined
- Sep 7, 2015
- Messages
- 294
- Reaction score
- 1,562
Gizzards are so tender when they are cooked right.I grew up eating all of the above. I need to stop by the local Chinese market, as they carry all types of things not found in a typical American grocery.
My wife won't eat any of it, but loves it when I make dressing with ground chicken or duck gizzard. I think the idea may cause consternation, but the taste wins out.
I buy a pound (or so) each of chicken hearts and duck gizzards at US Thanksgiving time and pressure cook 'em. The broth and some of the giblets goes into dressing, while the remainder is snack food. For me, anyway!
Wednesday is wifey in class day, so I try and make something that my youngest son likes (that the girls don't like). Made some chicken fingers for my daughter to appease her. Had a rack of lamb from I think Easter that I froze (fire sale, like $8 lb). Marinated in garlic, EVOO and garlic, maybe some garlic too. Cooked on the Weber kettle with some lump charcoal and a bit of applewood. Served with some taters au gratin with bacon and some swiss chard with bacon. Very nice meal!
edit: Son's critique mentioned the lack of rosemary, which I forgot to add in my haste to get 'er done.
edit: Son's critique mentioned the lack of rosemary, which I forgot to add in my haste to get 'er done.
Last edited:
I recently had heart for the first time since I was a kid. There was a definite buzz that you do not get from steak. Even liver. Not rich like liver gets after a point, just a notable 'charge'. I was very surprised.
The rest just don't know what they're missing.For me, anyway!
I'm not sure if I told the story, but when we moved into the house I smoked us out making pizza very shortly after the move in. New wall oven, new stone, a little sloppiness and done. No hood fan over the wall oven to save me, and in one single moment... Banned from all pizza in the house.
I am getting pretty good after 6-10 cooks, but it's a thing to learn a 700+ degree oven. First time I heated it to 900. Ooops. I went from 20+ minute pizza cooks to 3 minutes. Hard to find the time for a photo op.
It's an Ooni Karu 16 inch oven. Propane, wood, and charcoal. I'm excited to try wood, but i'm just getting predictable results with gas.
I turned one of my first pizzas upside down on insertion. The struggle is real!
Edit: I found a couple pics from one of the first cooks after giving up looking.
Last edited:
Wiz
Senior Member
And lots of bacon.
Boy that looks good!!!
FlamingoEmporium
Senior Member
Avocado , bleue cheese burgerSimilar threads
