always make my own
black beans, walnuts, mushrooms, panko bread crumbs, eggs, cumin, chile powder,garlic, paprika, shallots
store bought ones is like eating a piece of driftwood
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black beans, walnuts, mushrooms, panko bread crumbs, eggs, cumin, chile powder,garlic, paprika, shallots
store bought ones is like eating a piece of driftwood
yesss toppings on top - u want your toppings to be a little crispy - not soggy under cheese - also better presentation
i had a pizza joint for years - my mother co-signed for a loan when i was 18 years old - paid my way through university and some - 37 years later i sold it on to my workers(1 year ago)
we were about $2 more than anyone else in the city - sauce was home made from fresh tomatoes in the fall that were preserved in jars- sausage was hand/homemade - chunks - not slices
- dough was made and fermented for 2 days before going in the oven- the ends were beautify fluffy - when u make the zia always always use your hands to shape it - never a roller - so the air goes to the end
cheese was grated from bricks - as needed - lots of work -never used shredded bagged cheese - too much moisture
also no pineapple on my menu (sorry if offend anyone)
my father was from Sicily and my mother from Calabria got the best of both worlds
back in the day pizza was what ever u had in the fridge - a little sauce cheese, etc....
Rocky i'm sure u can relate to the old school way - a little flat bread sprinkled with olive oil, maybe sauce or cheese, etc,,,,
and yes anchovies
Stuffed pork tenderloin tonight, wrapped in prosciutto and baked. Simple filling -- Pampered Chef Greek seasoning, seasoned salt, and a "Mexican mix" of shredded cheeses. We had prosciutto left over from New Years eve dinner that needed using. Wrapping the pork kept it very moist.
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Here is the recipe so you can make it:
Saute one extra large chopped onion in olive oil
Add enough of your homemade white wine to the onion so it doesn't burn
Add 2 small or 1 1/2 regular size yellow, orange or red bell peppers chopped to the onion.
Add a bit more white wine
Add a handful of chopped broccoli florets or celery or 1/2 of each.
Add 1 lb chopped fresh mushrooms white, cremini or portabella
Add 3 or 4 garlic pressed garlic cloves
Add some sage, thyme or basil and some nutmeg with some lemon pepper
Add 3 chopped tomatoes fresh tomatoes
Add a bit more white wine so nothing dries out
Add 1 package of thawed shelled frozen prawns (now boil 1/2 package of dry linguine in salted water. I do it for 10 minutes)
Add a bit of parsley.
Add some cream 1/2 and 1/2 or even coffee cream plus as much parmesean, Asiago or Romano grated cheese as you like and stir it in.
Turn the heat down so you don't overcook the prawns.
Drain the linguine and add it to the creamed prawns. Eat it with the white wine you used to make the prawn sauce.
You forgot “take drink of wine” between every step.
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truer words were never said!
Too cold to smoke so I tried ribs in the oven.. Came out OK, but nowhere near as good as in the smoker!
went old school
did a Dutch dish
Dutch Borenkoll Stamppot
mashed potatoes with Kale and swish Chard and bacon and my homemade sausage - it being Italian time of year for making sausage and salami time - i made a a huge batch
boiled the potatoes in a chicken stock is the key!
did a Dutch dish
Dutch Borenkoll Stamppot
mashed potatoes with Kale and swish Chard and bacon and my homemade sausage - it being Italian time of year for making sausage and salami time - i made a a huge batch
boiled the potatoes in a chicken stock is the key!
Never to cold to smoke
Pretty day here for early February (mid 40s, lots of sunshine). Put some St. Loie cut ribs w/Kinder's brown sugar rub (in a hurry, so didn't make a rub). Will do 3-1-1 method, I guess it cuts down on the time in the foil so the meat doesn't just fall off the bone which some say points to them being overdone, we'll see (I'll take a quick poll of the meal participants). Yum! I hope.
Edit: FYI, the report back from the diners, they preferred this set of ribs where the meat held to the bone until you bit into it. Also liked the Kinder's rub I put on them. Guess this is how I'll do ribs from now on.
Edit: FYI, the report back from the diners, they preferred this set of ribs where the meat held to the bone until you bit into it. Also liked the Kinder's rub I put on them. Guess this is how I'll do ribs from now on.
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Filet, 4 cheese ravioli (special at Costco for Valentine's), and squash.
Diablo shrimps served over rice
Remember I run things through A.I.
Before..............
Before..............
Boatboy24
No longer a newbie, but still clueless.
Nice pairing with the Albarino. Gotta admit, I'd have been tempted to go with something that had a touch of residual sugar to counter the heat in the shrimp.
LOLBut...but..... that's Cilantro Lime Garlic Butter Shrimp!
Last night I pressed the easy button and just use this stuff. It is out of bounds (good). The medium is quite spicy. I cut it sometimes with a little half and half. Add a few cups of fresh spinach if you want it a bit more healthy.
German tonight. Gluten Free for my son. Quite good. Cabbage, asparagus and potatoes out of garden. Heritage Pork.
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