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Post by imec on Nov 5, 2012 18:40:14 GMT
You guess correctly cas. No nasty vegetables for his nibs!
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Post by imec on Nov 5, 2012 18:41:30 GMT
Not only his choice, but his creation! He makes one and I make one. No nasty vegetables for his nibs!
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Post by Deleted on Nov 5, 2012 20:09:27 GMT
Not only his choice, but his creation! He makes one and I make one. No nasty vegetables for his nibs! Hahahahaha! one of these days the adolescent carnivore is going to throw y'all a loop and become VEGAN!!!! ;D ;D ;D ;D ;D ;D Trust me, I've see it happen.!! |
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Post by lagatta on Nov 6, 2012 15:51:42 GMT
Yes, I have a cousin like that. Both very annoying to his dad (my uncle) who is as good a cook as Imec.
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Post by Deleted on Nov 6, 2012 21:10:06 GMT
I feel my semi-annual pizza becoming more distant in the future. I like all of the ingredients I have seen individually in the recent photos, but the mix does not appeal. At least I still like flammekeuche. Maybe I simply prefer crème fraîche to cheese. I don't know.  |
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Post by imec on Nov 13, 2012 15:52:09 GMT
Democracy in the kitchen...  |
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Post by Don Cuevas on Nov 14, 2012 2:18:10 GMT
Very nice, imec. The other day, I made a red onion-parmesan foccacia, which I cut into rectangles and froze,. Today I thawed out two slabs, reheated then in the toaster oven, topped with sliced plum tomatoes, then smoked provolone. No pics available of the latter, but I think I have a pic of the base.  |
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Post by Don Cuevas on Dec 24, 2012 1:53:31 GMT
December 23, 2012: Impulse pizza. I had some very active sourdough starter, so I mixed a batch of pizza dough. About 5 hours later, it was ready to shape. I made two pizze: one, a Pizza Margherita----   Pizza Margherita and another, of sweet peppers, onions and fancy bacon.All accompanied by the famed fat free cole slaw. (No pic avail.) |
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Post by onlymark on Dec 24, 2012 7:07:32 GMT
Impulse pizza. About 5 hours later, it was ready to shape. I think your impulses are slowing down a bit as you get older. |
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Post by Don Cuevas on Dec 24, 2012 9:06:53 GMT
My impulses are definitely slowing down. I only made the two pizze, not the 3 or 4 I may have done in the past, and I didn't go out and hail passing neighbors to give them a slice.
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Post by anshjain97 on Jan 5, 2013 15:46:35 GMT
The best pizza I've eaten was on from a pizza-by-slice shop in Venice. It was a small shop very close to San Marco. Afterwards we went to a gelataria on the same street.
Here in Bangalore, a local chain called Little Italy and pizza from California Pizza Kitchen are my favourites.
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Post by Don Cuevas on Jan 5, 2013 19:48:23 GMT
January 5, 2013: lunch was half a stuffed pepper (same meat filling as the meatballs, but quite different in taste, due to the very fresh and aromatic sweet pepper.) A liitle reheated rotii pasta. Steamed spinach with garlic.
Next up, a large bowl of "olla podrida", a soup of various leftovers, mainly vegetable beef. We can see the light at the end of the tunnel of leftovers.
(From Macintalk Synthesized Voices.)
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Post by Deleted on Sept 1, 2013 20:13:06 GMT
As I meticulously work my way through all seven seasons of "Skins" I heard one of the younger characters exclaim with delight
We got pizza to celebrate!
Do any of you consider pizza to be an appropriate celebratory item?
Meanwhile, I have to admit that my semi-annual pizza meal seems to have become more of a quarterly event in recent times.
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Post by Don Cuevas on Sept 1, 2013 22:44:22 GMT
Sure, pizza is for exuberant, youthful celebrations, and other times as well.
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Post by Deleted on Sept 2, 2013 0:03:41 GMT
Oh, yes. Youthful celebrations. I associate pizza celebrations with college, late nights, drinking cheap wine or beer, and flirtation. Mr. Faire and I make pizza as our go-to meal after a weekend of homesteading. We come into Seattle on Sunday night, dirty and exhausted. I have a shower while he makes the dough, then he has the shower as I prepare the toppings. Into the oven, pop open a bottle of Italian, and it's the capper to the weekend.  |
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Post by lagatta on Sept 2, 2013 1:41:27 GMT
Also good for rewarding friends who help you move.
I did look up "funeral pizza" and "wedding pizza" - nothing conclusive.
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Post by Deleted on Sept 2, 2013 11:51:56 GMT
I celebrate going to NYC by going to the world's best pizzeria.
Also,, years ago when a stray dog we had who was quite wild and unruly had to go to obedience classes or we referred to it "finishing school". He did so well (I also was very diligent in working one on one with every day) and the the last class the trainer told us he was the top of the class.
Anyway, we celebrated his "graduation" with a pizza which was his favorite food.
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Post by Deleted on Sept 10, 2013 17:30:26 GMT
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Post by Deleted on Sept 10, 2013 17:44:23 GMT
Frankly, I would accept eating a pizza right now in exchange for having to fix dinner myself tonight. But since nobody is putting a pizza in front of me, I guess I will have to go and work in the kitchen.
Last night, while riding back up to my place on a bike, I saw two people carrying 10 pizza boxes and I wondered if they were having a really big party, a political debate, a housewarming, or some other event. Since it was already 11 p.m. it sort of reduced the possibilities (office food, school events...).
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Post by mich64 on Dec 17, 2013 18:42:30 GMT
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Post by Deleted on Dec 17, 2013 20:28:50 GMT
In the abstract, pizza looks like something that would appeal to me. In reality, I am nearly always extremely disappointed, for reasons that I am incapable of describing, but probably the most likely culprit is pizza dough -- I just don't like it, crispy, thin, thick, stuffed or any other way. Basically, I do not like most things made with flour.  Believe me, I dearly regret it and I would like so many more things if I didn't have this problem -- I would like sandwiches, for example. And with everybody raving about baguettes or whatever, I feel ashamed that I only buy maybe one baguette a month. |
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Post by Deleted on Dec 17, 2013 20:54:27 GMT
Looks yummy Mich!! I will be eating pizza in NY tonite!!!!!!! |
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Post by Don Cuevas on Dec 17, 2013 21:40:18 GMT
To me, there's just no beating a thin crust pizza napoletana with only a light brushing of marinara, mozzarella di bufala, anchovies, capers and garlic. Any more is less. Prosciutto in place of anchovy is about as far as I want to go off the script, no salmon or pineapple or potato or bacon please. And I've never had a pizza napoletana outside of the borders of Italy that was worthy of the name. We had a great Pizza Napolitana in, of all places, Zihuatanejo Mexico just last week.  The crust was perfect, too, IMO.  |
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Post by mich64 on Dec 17, 2013 22:04:31 GMT
I agree Don, that is the way I like my crust as well!
Enjoy your pizza Casi and your time in New York City!
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Post by lagatta on Dec 17, 2013 22:36:26 GMT
mich, is that your friend's new restaurant? Must be the pride of your town.
Casimira, that is wonderful. Is it cold in NYC too? It is utterly freezing here in Montréal. We are almost exactly due north of NYC - it is a very scenic drive or railway journey, though alas the trains are very s-l-o-w - I have a friend in NYC (North Bronx, the Italian part) whose parents honeymooned in Montréal and Québec City - the trains were better some 60 years ago.
I do like flour. Obviously, as the years go by, I can't eat too much of it, but I like thin-crusted pizza and a very good baguette, as well as some other fine breads. Don't eat a lot of sandwiches, but that is more due to trying to eat more vegetables and not too much in the way of carbs, so a lot of salads and soups for lunch. I love the open-faced sandwiches of the Nordic countries, Germany, Netherlands. Sort of like a big canapé with lots of yummy fish.
K2, what about pasta?
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Post by Deleted on Dec 18, 2013 3:21:48 GMT
Thanks Mich.
Yes, that is exactly how I like my crust to be Don C.
And, yes, Lagatta, it is positively freezing cold here. I have already slipped and fallen on some icy steps. No injuries thank goodness.
Cold HURTS!!!!
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Post by mich64 on Dec 18, 2013 3:40:29 GMT
It is her new restaurant Lagatta! Finally was able to get a table. Mind you the first attempt was before a hockey game, not a good idea to try to have a meal anywhere near the arena on game night.
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Post by lagatta on Sept 4, 2014 18:43:46 GMT
I made three pizza or flatbreadish things this morning (finished a job and am avoiding doing bookkeeping stuff). One is a fougassse (French type of focaccia, often with the dough sliced through in places and pulled apart to make a lacy shape that is fun to pull apart. I worked black olive slices and slightly cooked red onion and garlic into the dough; there is also a bit of pecorino romano. The second is a pizza bianca with no tomato sauce, though I did add tiny triangles of red sweet pepper and sprinkle a bit of Aleppo/Armenian red pepper on it, so it was still a bit red. Also more of the black olives, grated (hard) goat's milk cheese, more garlic, and some things I forget. The third was a chard pizza, similar to this one www.epicurious.com/recipes/food/views/Pizza-Bianca-with-Goat-Cheese-and-Greens-106098 , but with less fresh goat cheese on top (I didn't have that much left, and I think it looks too cheesy; I wanted to spotlight the chard). A lot of the recipes use far more dry yeast than I do; I only but in a small spoonful, but add this into a small amount of the flours, some warm water and a tiny bit of sugar (about a third of a teaspoon - I can get three batches out of an individual sachet filched from a café (with no guilt, as I never sugar coffee or tea). I let this mix foam up before adding it to the flour and olive oil. I know that the lacy fougasse at least will be taken to an asado party tomorrow evening. I also have to take a mixed green salad. Have no idea whether or not I'll eat part of the other two tonight. I don't want to eat just pizza, not even the very healthful one with the chard. |
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Post by Deleted on Sept 4, 2014 18:56:00 GMT
That sounds great, lagatta, especially the fougasse. I made a pizza bianca the other day, to use up some of the myriad zucchini that we are blessed/cursed with. Brushed the dough with garlic oil, a bit of grated mozzarella, then zucchini that I had ribboned with the vegetable peeler. Brushed with a little more oil. My husband loves me even more now.  |
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Post by lagatta on Sept 4, 2014 20:16:02 GMT
As well he should!
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Believe me, I dearly regret it and I would like so many more things if I didn't have this problem -- I would like sandwiches, for example. And with everybody raving about baguettes or whatever, I feel ashamed that I only buy maybe one baguette a month.