OT Foodie Thread

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Horse meat isn't kosher so I never had that experience. And no Jewish mother would make chicken soup from a can.

I make really good pound cake.

And real whipped cream. Most cream on the market is ultra pasteurized for long shelf life. Doesn't whip properly and no flavor. I get Clover Stornetta organic heavy cream.
 
crandc said:
Horse meat isn't kosher so I never had that experience. And no Jewish mother would make chicken soup from a can.

I make really good pound cake.

And real whipped cream. Most cream on the market is ultra pasteurized for long shelf life. Doesn't whip properly and no flavor. I get Clover Stornetta organic heavy cream.
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I never knew that about whipped cream.
Pound cake alone is too dry for me. If I do eat it, and it goes great with the strawberries, I have to eat it with the strawberries.
"Ahh, but the strawberries that's... that's where I had them. They laughed at me and made jokes but I proved beyond the shadow of a doubt and with... geometric logic... that a duplicate key to the wardroom icebox DID exist, and I'd have produced that key if they hadn't of pulled the Caine out of action."
 
donkiez said:
Here are the results of my Sicilian pizza experiment. Turned out really good and it was super easy, I will definitely be making it again. The crust was really good also, the semolina flour gave it a soft texture and nice flavor.

View attachment 50493 View attachment 50494
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I want pizza. I do a dolled-up version of DiGiorno. Say what you'd like, it's delish,

pizza-jpeg.46029
 
MickZagger said:
Scrambled eggs on pizza? Hmmm I’ve never tried that one.
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Hard boiled eggs, sliced really thin is a fantastic topping. I also see people put a raw egg in the middle of a Napoli style so it cooks with the pizza. Haven't tried that yet but I'll get to it.
 
In my pizza adventures I have now mastered Napoli style, Sicilian Style, NY style, Detroit style, Chicago style, standard flat bread.

I know of KC style, but that's basically bbq on a cracker. Also New Haven apizza sounds just like burnt Napoli style. What else might I missing?
 
tlongII said:
That’s cheese and pineapple. Not scrambled eggs.
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Yes. Thank you.

It's a four-meat DiGiorno pizza. I then added mozzarella cheese, green peppers, and pineapple...then baked. Topped with fresh tomatoes. As I mentioned, folks can balk all they'd like. I love it. Afer all, beauty is in the eye of the beer-holder.
 
donkiez said:
In my pizza adventures I have now mastered Napoli style, Sicilian Style, NY style, Detroit style, Chicago style, standard flat bread.

I know of KC style, but that's basically bbq on a cracker. Also New Haven apizza sounds just like burnt Napoli style. What else might I missing?
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Roman style.

Chicago also has a local thin pizza.
 
EL PRESIDENTE said:
Roman style.

Chicago also has a local thin pizza.
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You got me thinking that what I thought was Sicilian was actually Roman pizza.

For great Chicago pizza in Portland check out Star Pizza. They do a thin crust also that I bet is Chicago thin, which I didn't know was a thing. I haven't had it but it looks kind of like Shakeys or Pietro's pizza style, which were my childhood favorites
 
donkiez said:
You got me thinking that what I thought was Sicilian was actually Roman pizza.

For great Chicago pizza in Portland check out Star Pizza. They do a thin crust also that I bet is Chicago thin, which I didn't know was a thing. I haven't had it but it looks kind of like Shakeys or Pietro's pizza style, which were my childhood favorites
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I think Roman is basically like Foccacia with ingredients added to it on top. Usually its pretty bad, but I had some great versions in Rome (spot where Bourdain went)
 
donkiez said:
You got me thinking that what I thought was Sicilian was actually Roman pizza.

For great Chicago pizza in Portland check out Star Pizza. They do a thin crust also that I bet is Chicago thin, which I didn't know was a thing. I haven't had it but it looks kind of like Shakeys or Pietro's pizza style, which were my childhood favorites
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Bridge City on woodstock is another good Chicago style thin crust spot.
 
donkiez said:
In my pizza adventures I have now mastered Napoli style, Sicilian Style, NY style, Detroit style, Chicago style, standard flat bread.

I know of KC style, but that's basically bbq on a cracker. Also New Haven apizza sounds just like burnt Napoli style. What else might I missing?
Click to expand...
i was similarly skeptical of new haven style til i tried it. the coal fire adds a flavor that is unmatched. and the tomato pies are super underrated.
 
ABM said:
I want pizza. I do a dolled-up version of DiGiorno. Say what you'd like, it's delish,

pizza-jpeg.46029
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I you're going to fix up a pizza make it a Papa Murphy's.
 
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If I were to ship some fudge how could I keep it cold for the 600 mile trip?
 
I eat a lot of beans. My system is used to them so they don't bother me.

I am tempted to send @Lanny a pound cake just so he can see it doesn't have to dry and heavy.
 
Time to quit mucking up the political threads and muck up the foodie thread...


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Didn't get a pic because it was too good but did up a reverse sear ribeye, lobster tails, onion potatoes and a lime/cilantro salad for the birthday this weekend. Wife wanted to go out, but I've found unless I'm going to a high end steak house, I can make one much better than the chains like Logans/Roadhouse/Longhorn and at a fraction of the price.
 
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Lanny and e_blazer both declined cake.

Chocolate sour cream Bundt cake.IMG_20221108_123700~3.jpg
 

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Decisions decisions. Herbed bread dressing or wild rice and wild mushroom dressing?
 
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