Food Thread: Thick? Thin? Just Right!

Thick or thin? That is the question. There are excellent arguments to be made for thick, but I think that for a thick pizza to be excellent it must be a Detroit-style pizza. The traditional New York style pizza on steroids -- which is what most thick pizzas are -- is simply too unwieldy and doughy to be considered fine eating.

But there is a happy and delicious compromise between the gloppy, doughy mess of a too-thick pizza and the cracker-crust thin bar pies that are so much fun...sometimes.

The classic NY pie is the Platonic ideal. Those wonderful Neapolitan style pizzas are wonderful too, but they shine only when the dough is light and airy. The problem is when people try to make a thicker NY style pie without allowing the dough to rise and get those delicious bubbles. We are left with the toothsome NY dough, but four times as thick, which is unbalanced and difficult to eat. Then to make matter worse they balance the extra dough with extra toppings, which creates the aforementioned gloppy mess.

If you want a thick pizza, look to Detroit, where the dough is thick, but also has loft and delicious crispiness.

Oh, they are ridiculously easy to make too!

[The famous Chicago pizza is nothing more than a tomato pie. It tastes good, but it ain't pizza.]

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Oh boy! Imagine the possibilities! Fabulous banquets at our nation's zoos, complete with rare and possibly delicious animals on the menu. They could charge a fortune, and in one fell swoop fund their operations. I see it as a win-win!

Zoo director accused of killing four pygmy goats and serving them up at a Christmas party

But the most shocking accusation was made by the state environment department's director of wildlife who said Nava had four of the zoo's male pygmy goats killed and cooked for an end-of-year banquet.
Fernando Ruiz Gutierrez said: "These four animals slaughtered and cooked on the zoo's premises, and were served as food at the year-end party.
"This put the health of the people who ate them at risk because these animals were not fit for human consumption."
The state environment department said a zebra was traded for tools, and deer and Watusi cattle were traded off to private individuals, without proper accounting.

Elephant steaks and Eland backstrap and grilled Cobra skewers (with hummingbird tongue sauce) and my personal favorite, Panda Hash* and Baboon biscuits and Penguin stew and Gorilla jerky and....

[Hat Tip: "dhmosquito"]

*Bluebell refused the recipe for The Deplorable Gourmet cookbook.

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I made pita yesterday, and luckily I remembered that I had long-time commenter "Moki's" excellent recipe. It is delicious, and even better, ridiculously easy to make.

My personal recipe for pita that doesn't pocket, and is rather thick and bready follows:
1 1/2 cups warm water (105-110 degrees F)
1 envelope dry yeast
1 tablespoon granulated sugar
4 cups AP flour
1 1/4 teaspoons salt
1/4 vegetable oil (I prefer canola or light olive)
Stir 1/2 cup warm water, yeast and sugar in a small bowl. Let sit until it proofs/is foamy.
Mix flour and salt in a large bowl. Make a well in the center and pour in the oil and yeast mixture.
Add the remaining water in small amounts, stirring gently, until the flour and wet ingredients are incorporated.
When you have a soft moist dough that can be handled (not too sticky) turn it out onto a floured surface and knead for five minutes.
Return to the bowl, cover with a towel and let rise until doubled in size, 1 1/2 hours.
Preheat oven to 400 degrees F. Punch down the dough and divide into 8 balls.
On a lightly floured surface roll each ball with a rolling pin until it is a thin oval shape.
Slash three times with a knife and place on parchment covered baking sheet. If desired, mix egg with water and brush tops, and sprinkle with sesame seeds.
Bake for 15-20 minutes, or until the loaves are golden brown.
Best with hummus, tzatziki or good butter.

The next time I make it I am going to let the dough rise for a little bit less time, then after I form the pitas I will cover and let rise for about 15 minutes. That is a stylistic change...the recipe is damned near perfect!
******
I have a Laissez-Faire attitude toward eating...if it makes you happy to eat processed foods and wash it down with Coca Cola...have at it. It's none of my business. Well, except for maple syrup and French Toast, which is a crime against all that is good and right about food and should be punished with the full force of the law.

But I also find waste to be distasteful. And these eating contests are tremendously wasteful. And sort of gross.

Watch woman break 'Big Texan' 72 oz. steak record, eats 3 steaks in 20 minutes flat

I can't imagine how unpleasant that must be. And to what end? Okay, so she holds the record, but is going to be miserable (probably ill) for quite some time.

Those steaks could have fed a bunch of people for dinner, and they all would have enjoyed it!

Fine...get off my lawn!

[Hat Tip: "dhmosquito"]

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Well this is neat! I absolutely love market-driven answers to vexing problems, especially when the end result is duck! Because I love duck. And duck fat.

The Duck Brigade Behind a Farmer's Plentiful Rice Harvest

This guy is nuts! But in a good way. Imagine growing Japanese rice in Vermont, using Japanese techniques but selling the product in America. And seemingly doing well...he sells out!

[Hat Tip: Pete Bog]

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This is a knock-out recipe. Spectacular, easy, interesting, and even better...easy to clean up!

Skillet-Roasted Lemon Chicken

I am going to make a couple of changes the next time I make it. Definitely double the onion. It is fantastic in the pan juices! And it doesn't need the drizzle of lemon juice at the end. There is a subtle lemon flavor from the cooked lemon, and I think that is perfect.

Oh...seed the lemon slices as you cut them. It makes for a better presentation...who likes biting down on lemon seeds?

******

[Hat Tip: somebody whose name I have forgotten...sorry!]

******
Just send me oysters. Lots of oysters, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: I'm still watching you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Pizza

Posted by: Skip at February 05, 2023 04:00 PM (xhxe8)

2 All pizza is good.

Posted by: bluebell at February 05, 2023 04:00 PM (pTb/Z)

3 I hate thin pizza

Posted by: Skip at February 05, 2023 04:01 PM (xhxe8)

4 Thin crust pizza for the win. The crunchier, the better.

Posted by: Mister Scott (Formerly GWS) at February 05, 2023 04:02 PM (uNylN)

5 I made Grand Marnier souffles with creme anglaise last night for dessert, for the first time in years. Delicious.

Posted by: bluebell at February 05, 2023 04:02 PM (pTb/Z)

6 >>>Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.

Turn in your man cards . . . , everyone.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:04 PM (PyOKD)

7 Purely depends. Thin can be fantastic. Thick can be great. Still comes down to the toppings, I think.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:04 PM (CsVWE)

8 Hiya

Posted by: JT at February 05, 2023 04:04 PM (T4tVD)

9 Posted by: bluebell at February 05, 2023 04:02 PM

*waves* Hope all is well with you and yours.

Posted by: Notorious BFD at February 05, 2023 04:05 PM (Xrfse)

10 Pizza shouldn't crunch - that's what hard pretzels and potato chips do...

Posted by: Nova Local at February 05, 2023 04:05 PM (exHjb)

11 Antibiotics isn't the only thing they pumped into those goats.

Posted by: Dr. Bone at February 05, 2023 04:06 PM (Jg7EG)

12 6 >>>Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.

Turn in your man cards . . . , everyone.
Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:04 PM (PyOKD)

That's... a lot of beef. How did she have the steaks done? Medium? Medium-Rare?

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:06 PM (CsVWE)

13 10 Pizza shouldn't crunch - that's what hard pretzels and potato chips do...
Posted by: Nova Local at February 05, 2023 04:05 PM (exHjb)

Hard Pretzels vs Soft?

Soft Pretzel is by far better.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:07 PM (CsVWE)

14 CBD,
I agree with you about the eating challenges and stuff your face contests. I find them not only unappealing but sinful. Gluttony is one of the seven deadlies, after all. And when there's a lot of people on the planet who are truly underfed and malnourished, it's just not ok.

I'll stop pontificating now.

Posted by: nurse ratched at February 05, 2023 04:07 PM (U2p+3)

15 Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.

I would guess that the aftermath was...eh...never mind.

Posted by: Notorious BFD at February 05, 2023 04:08 PM (Xrfse)

16 That's... a lot of beef. How did she have the steaks done? Medium? Medium-Rare?

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:06 PM (CsVWE)

From the few seconds of footage I watched, they looked to be on the medium rare end of the spectrum.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:08 PM (PyOKD)

17 In my world, a 72 oz. steak is a roast.

Posted by: Dr. Bone at February 05, 2023 04:08 PM (Jg7EG)

18 It's the sides that would kill you.

And the constipation.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:09 PM (CsVWE)

19 I was under thee impression that Detroit pizza was essentially Focaccia with toppings. Focaccia is fun to make and really good if you like olive oil.

Posted by: Javems at February 05, 2023 04:09 PM (AmoqO)

20 6 >>>Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.

Turn in your man cards . . . , everyone.
Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:04 PM (PyOKD)

If she's like the former Black Widow, normally women who can do this have an amazing genetic advantage that just enables them to do it and never gain weight. No different than 7 footers who can dunk a basketball - same amazing feat.

I say this as one who has watched the July 4th hot dog eating contest with my kids for 2 decades (or more?) and finds it an integral part of July 4th b/c it's the most American thing I can imagine - American food, American indulgence and plenty, American freedom, American over the topness, etc...

Posted by: Nova Local at February 05, 2023 04:09 PM (exHjb)

21 I'll stop pontificating now.

Posted by: nurse ratched at February 05, 2023 04:07 PM (U2p+3)

Hummus is one of the seven deadly sins.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:09 PM (PyOKD)

22 And there's no such thing as awesome pizza out here. I've had good, but not anything spectacular.

Posted by: nurse ratched at February 05, 2023 04:09 PM (U2p+3)

23 From the few seconds of footage I watched, they looked to be on the medium rare end of the spectrum.
Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:08 PM (PyOKD)

Mmmmmm. If done right, Medium rare is best. The problem is most places cannot do it right. So Medium.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:10 PM (CsVWE)

24 Still comes down to the toppings, I think.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:04 PM (CsVWE)

It's the crust that makes a great pizza.

It is known.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:10 PM (XIJ/X)

25 Oh flounder,
You liked it before I told you what it was.

Posted by: nurse ratched at February 05, 2023 04:10 PM (U2p+3)

26 But there is a happy and delicious compromise between the gloppy, doughy mess of a too-thick pizza and the cracker-crust thin bar pies that are so much fun...sometimes.

This is my pet peeve about too-thin pizzas.

I can make cheese and crackers at home, dummies.

Posted by: Helena Handbasket at February 05, 2023 04:11 PM (llON8)

27 I grew up in a mostly Italian neighborhood inThe Bronx. Fantastic pizza.

Secret is the ingredients.

Posted by: Ignoramus at February 05, 2023 04:11 PM (SJsWC)

28 Skillet-Roasted Lemon Chicken

Soggy chicken skin is disappointing. Might as well as remove it all and just foil the bastard outright.

Posted by: weft cut-loop at February 05, 2023 04:11 PM (XF9Gj)

29 It's the crust that makes a great pizza.

It is known.
Posted by: CharlieBrown'sDildo at February 05, 2023 04:10 PM (XIJ/X)

That is like saying the most important thing about Sophia Loren was her shoes.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:11 PM (CsVWE)

30 I made Grand Marnier souffles with creme anglaise last night for dessert...

Posted by: bluebell at February 05, 2023 04:02 PM (pTb/Z)

With peanut butter?

Posted by: CharlieBrown'sDildo at February 05, 2023 04:11 PM (XIJ/X)

31 Mmmmmm. If done right, Medium rare is best. The problem is most places cannot do it right. So Medium.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:10 PM (CsVWE)

And this is where I leave, before I blow out my saturated fat, cholesterol, and sodium numbers for the day.

Eat well.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:11 PM (PyOKD)

32 Willard from previous Thread...Cleaver
Posted by: JT
-------

My fingers are cold, thermostat set too low.
Posted by: Mike Hammer, etc., etc.

Get a hand warmer by Grabber.

Posted by: JT at February 05, 2023 04:11 PM (T4tVD)

33 "Imagine the possibilities! Fabulous banquets at our nation's zoos, complete with rare and possibly delicious animals on the menu. They could charge a fortune."

That's kind of the premise of a very funny movie called "The Freshman" starring Matthew Broderick and Marlon Brando. (Brando gently parodies his Godfather persona.) Brando's character is running the Gourmet Club which purports to be serving endangered species to rich lowlifes who want to brag about the experience of eating them.

Spoiler: only they aren't. It's a scam using regular foods and the animals are all saved at the end.

Character roles are all perfect too. Check it out.

Posted by: Art Rondelet of Malmsey at February 05, 2023 04:11 PM (fTtFy)

34 13 10 Pizza shouldn't crunch - that's what hard pretzels and potato chips do...
Posted by: Nova Local at February 05, 2023 04:05 PM (exHjb)

Hard Pretzels vs Soft?

Soft Pretzel is by far better.
Posted by: Aetius451AD, from the 50s at February 05, 2023 04:07 PM (CsVWE)

I agree, if the soft pretzel is warm (if it's not, it can be tough). If it's cold, just give me the cold hard pretzels...

Posted by: Nova Local at February 05, 2023 04:12 PM (exHjb)

35 Those steaks could have fed a bunch of people for dinner, and they all would have enjoyed it!

That's what I said!

Posted by: Bernie Sanders at February 05, 2023 04:12 PM (llON8)

36 Oh flounder,
You liked it before I told you what it was.

Posted by: nurse ratched at February 05, 2023 04:10 PM (U2p+3)

I never tried it; you are scandalously and scurrilously misremembering.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:12 PM (PyOKD)

37 I've got a pile of vegetables to use up. I'm thinking I'll throw them all in a roasted with a chunk of fatty meat.

Posted by: That Northern skulker at February 05, 2023 04:13 PM (VdGjU)

38 The famous Chicago pizza is nothing more than a tomato pie. It tastes good, but it ain't pizza.

It is known.

Posted by: G'rump928(c) at February 05, 2023 04:13 PM (yQpMk)

39 Somebody at the pub made some cannabis chocolate chip cookies. They are good.

Posted by: That Northern skulker at February 05, 2023 04:14 PM (VdGjU)

40 In my world, a 72 oz. steak is a roast.

Posted by: Dr. Bone at February 05, 2023 04:08 PM (Jg7EG)

Heh...redc1c4 used to give me a ration of shit about the difference between a steak and a roast. He was in the "if you can lift it, it's a steak" camp.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:14 PM (XIJ/X)

41 37 I've got a pile of vegetables to use up. I'm thinking I'll throw them all in a roasted with a chunk of fatty meat.
Posted by: That Northern skulker at February 05, 2023 04:13 PM (VdGjU)

That's a good plan!

Posted by: Nova Local at February 05, 2023 04:14 PM (exHjb)

42 "Pizza", the word itself is ok, but it needs descriptive adjectives, thin, thick, vegetarian, pepperoni, 3cheese, etc.
I wish I had my own outdoor wood fired pizza oven.

Posted by: gourmand du jour at February 05, 2023 04:15 PM (HlimD)

43 Bring back the old style NYC ‘Sicilian” style pizza. The dough was crazy thick but light, airy, and buttery. No extra toppings needed or even wanted.

Posted by: Elric Blade at February 05, 2023 04:16 PM (AT4ao)

44 In my world, a 72 oz. steak is a roast.

Posted by: Dr. Bone at February 05, 2023 04:08 PM

72 Ounces of beef (4.5 pounds) is enough to feed 8 people easily if it is a roast. Add some spuds, carrots and onions and you can crank that out to feed 10+ people. That girl is a freak.

Posted by: Mister Scott (Formerly GWS) at February 05, 2023 04:16 PM (uNylN)

45 Awww, thanks CBD! I haven't made pita since my surgery, so that will be the next baking challenge I tackle! I'll try your change too!

And I love pizza crust. Fluffy, puffy pizza crust, with warm marinara. Yum!

Posted by: Moki at February 05, 2023 04:16 PM (JrN/x)

46 Dinner here tonight - Korean marinated paper thin ribeye was on sale at HMart, so I'm doing a Beef and Veg stir fry here with all the produce on sale at both HMart and Aldis (and some leftovers from last week). I've got white rice, and I'm still deciding between sliced Asian pears or strawberries for the fruit side.

Posted by: Nova Local at February 05, 2023 04:16 PM (exHjb)

47 So, I woke up yesterday craving biscuits and gravy. I dithered for a bit because that is a shitload of carbs, but I said: to hell with it and headed to the store.

I tried something different. Not really a set recipe this time and tried a couple other things to get the consistency right.

1 lb medium heat breakfast sausage
2 tbs of butter (to add a bit more grease as all sausage now seems to be on the lean side, sausage/bacon grease would have done better, but I did not have any handy)
About a 1/3 of a cup of flour+/-
2-2 1/2 cups of whole milk
Iodized salt
Black pepper

It came out exceptionally well. I ate too much.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:16 PM (CsVWE)

48 Bring back the old style NYC ‘Sicilian” style pizza.

Posted by: Elric Blade at February 05, 2023 04:16 PM (AT4ao)

Tough to find a good example of that, even around here. I have to drive about 15 minutes for a good version.

Of course there isn't any good pizza...thick or thin...in my town, so I am screwed no matter what.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:17 PM (XIJ/X)

49 >>> 22 And there's no such thing as awesome pizza out here. I've had good, but not anything spectacular.
Posted by: nurse ratched at February 05, 2023 04:09 PM (U2p+3)

There's a place in one of the towns near me run by a guy and his wife who came from Italy through Brooklyn. I don't know what NY native would think but I've never had anything bad from them and I love walking in and smelling garlic.

Posted by: Helena Handbasket at February 05, 2023 04:17 PM (llON8)

50 Big feed after church this morning:
chicken curry and rice, pulled pork, roast ham, bbq chicken, fried chicken, roast turkey, spicy cheese meatballs, green beans, scalloped potatoes, deviled eggs, rice pilaf, chili, and cornbread. Green salad, cranberry salad, fruit salad. Cakes, pies, puddings, and cookies. But no ice cream, scrapple, or salted herring. And believe it or not, no okra in any form. Yeah, I know. Crazy

Posted by: Eromero at February 05, 2023 04:18 PM (MF3yS)

51 I’m sure there’s bad pizza out there, but I’ve never seen it.

Bluebell, did you receive my email about two weeks ago?

Posted by: Stephen Price Blair at February 05, 2023 04:18 PM (EXyHK)

52 Eromero, you have a good church group - that sounds delicious!

Posted by: Moki at February 05, 2023 04:19 PM (JrN/x)

53 Have had some awesome pizza in several locales. Not sure there is no such thing.

Posted by: Notorious BFD at February 05, 2023 04:19 PM (Xrfse)

54 I think I do a good home made pizza with bought dough.

Posted by: Skip at February 05, 2023 04:19 PM (xhxe8)

55 51 I’m sure there’s bad pizza out there, but I’ve never seen it.

Bluebell, did you receive my email about two weeks ago?
Posted by: Stephen Price Blair at February 05, 2023 04:18 PM (EXyHK)

Bad Pizza?

A cold 'white' pie. Or... BBQ chicken (gah)

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:19 PM (CsVWE)

56 I should have added a second section to the pizza part...cold or hot the next morning?

Posted by: CharlieBrown'sDildo at February 05, 2023 04:21 PM (XIJ/X)

57 There was a pizza I had in Rome (mentioned before) that had thin strips of spicy salami, a thin crust and spicy tomato sauce. It was exceptional.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:21 PM (CsVWE)

58 I should have added a second section to the pizza part...cold or hot the next morning?

Posted by: CharlieBrown'sDildo at February 05, 2023 04:21 PM (XIJ/X)

Peeled off the cardboard and washed down with a half glass of flat beer left out overnight.

Posted by: G'rump928(c) at February 05, 2023 04:21 PM (yQpMk)

59 and don't swallow the cigarette butt.

Posted by: G'rump928(c) at February 05, 2023 04:22 PM (yQpMk)

60 56 I should have added a second section to the pizza part...cold or hot the next morning?

Posted by: CharlieBrown'sDildo at February 05, 2023 04:21 PM (XIJ/X)

Hahaha, yeah, I'd love to have pizza leftover for the next morning here...

It's been a few years since I can remember having a slice left. Now, I always have to add sides to make sure teens aren't scrounging 45 minutes after dinner for junk b/c I refuse to serve more than 1/2 a medium pie (be it frozen, made from home, or take out) per teen...

Posted by: Nova Local at February 05, 2023 04:23 PM (exHjb)

61 About a year ago I ran across a handful of typewritten sheets titled “Eddie Doucette’s "Home Cooking" Recipes”. I mentioned it here before. It appears to be from a viewer of a 1954 television show, “Home Cooking”. Doucette was the chef on the show, and was apparently a semi-famous guy in the Chicago area in the fifties.

I tested several of the recipes; the crêpes were very easy, and great. I’ve added them to my breakfast rotation. The Lobster Bisque was good, but too much work for my tastes. The Casserole of Chicken, Miami with the wedges of lettuce baked on top, was surprisingly good.

I have photos, and scans of the pages, at the link in my nic.

Later, in the fifties, he became the face of the IGA grocery store chain’s in-store and store-ad recipes. But that’s another story.

Posted by: Stephen Price Blair at February 05, 2023 04:24 PM (EXyHK)

62 Pizza then next morning needs to be warmed in the toaster oven and served with a fried egg or two on top.

We are no longer in college.

Posted by: nurse ratched at February 05, 2023 04:24 PM (U2p+3)

63 While I agree that the NY style pizza is the best, I like the Boston variations found at Pizza Regina, the European, and even Papa Gino's on a wider scale of distribution.
But also grew up with the Greek Style / Boston House of Pizza pies, common ingredient distributor but each small town had their store and quirks.
But really, any pizza is good, it's just a matter of degrees. Even 2 a.m. drunk english muffin and salsa pizzas. Ketchup, not so much, but in a pinch.

Posted by: From about that time at February 05, 2023 04:25 PM (4780s)

64 A cold 'white' pie. Or... BBQ chicken (gah)

I don’t think I’ve had BBQ chicken pizza, but I have had white pies for breakfast cold, and thoroughly enjoyed them. Bronx Pizza, in San Diego.

Posted by: Stephen Price Blair at February 05, 2023 04:25 PM (EXyHK)

65 You left out Sicilian pizza which is far better than Detroit. Chicago pan pizza is excellent with whole tomatoes on top of the cheese and should be in there too.

Posted by: dartist at February 05, 2023 04:26 PM (U2hGT)

66 Nope. You can get truly horrid pizza out here.

Damn near thirty bucks for a medium. Greasy, doughy crust, too sweet marinara, too much cheese that is gloppy and sub par meats. Trust me. Seattle is not a place for pizza.

Posted by: nurse ratched at February 05, 2023 04:27 PM (U2p+3)

67 Also on the absolutely not bandwagon when it comes to eating contests. Not even the smear your face not quantity pie contests.
Yeah, gluttony deserves to be a sin. It's distasteful.

Posted by: From about that time at February 05, 2023 04:28 PM (4780s)

68 Ina's skillet chicken has been my go-to roasted chicken recipe for years. I dry brine the chicken first with salt + a little baking powder so the skin ends up crunchier.

Posted by: Abby Normal at February 05, 2023 04:28 PM (RqGRz)

69 My son, an aficionado, said the best Pizza he has ever had was in Iraq. His little base had to go to a big camp to get supplies periodically. There was an Italian presence at the camp and they had a Pizza kitchen. He didn't know why it was so good, it was very simple, but it was.

Posted by: Javems at February 05, 2023 04:30 PM (AmoqO)

70 But if you want a Detroit pizza, you have to go to Detroit, right? Where I live, the pizza mostly sucks... But there's one NY style place that makes a killer pizza. So I'm good, I'll just go there.

Posted by: Yudhishthira's Dice at February 05, 2023 04:30 PM (oINRc)

71 I'm roasting some baby new potatoes with onion, olive oil salt and pepper right now.

Will put a filet in the air fryer. And serve with a couple of eggs, sunny side up.

I've had a hankering for steak and eggs for a while now.

Posted by: nurse ratched at February 05, 2023 04:33 PM (U2p+3)

72 Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.

I would guess that the aftermath was...eh...never mind.

Posted by: Notorious BFD at February 05, 2023 04:08 PM (Xrfse)

Chick's got a lower intestine the size of the Amazon.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 04:34 PM (PyOKD)

73 Girl eating steaks. I couldn't turn away. It was like watching The Walking 'dead.

Posted by: Eromero at February 05, 2023 04:36 PM (MF3yS)

74 PSA: For anyone looking for cheap produce, Aldis still hasn't budged on 35 cent baby carrot bags. Since it was National Carrot Cake day Friday, I can confirm you can bury 3/4 of a bag (thoroughly food processed) into a Duncan Hines carrot cake box with a large fuji apple (in the same processor) and pineapple juice replacing the water, and get an amazing cake if you let it cook in a 9x13 an extra 5-10 minutes.

For anyone looking for cheap chicken and eggs, my HMart had $1.99 boneless skinless chicken thighs and 18 ct medium eggs for $4.99. Now, the latter isn't a great price, but when your kid wants 2 eggs, he doesn't care the size, so he can eat my mediums, sparing my eggs for desserts.

Posted by: Nova Local at February 05, 2023 04:37 PM (exHjb)

75 73 Girl eating steaks. I couldn't turn away. It was like watching The Walking 'dead.
Posted by: Eromero at February 05, 2023 04:36 PM (MF3yS)

The secret for all competitive eaters is they don't chew. They bite and swallow.

Thus, at the hot dog contests, why so many dunk their buns in water or no cal juice type drinks...

Posted by: Nova Local at February 05, 2023 04:38 PM (exHjb)

76 I'm not a pizza pro but the best haggis I've ever had was in Scotland. It was also the only haggis I've ever had.

Posted by: That Northern skulker at February 05, 2023 04:39 PM (VdGjU)

77 All these fancy grocery stores. We have City Market (kroger), Safeway and an Albertons if it's still there.

Posted by: Infidel at February 05, 2023 04:39 PM (YJQJ8)

78 Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.
------
Eating 10% of your total weight at a sitting isn't advisable. But, I have a thing about shrimp, so I won't throw stones.

Posted by: Yudhishthira's Dice at February 05, 2023 04:39 PM (oINRc)

79 But if you want a Detroit pizza, you have to go to Detroit, right?

Posted by: Yudhishthira's Dice at February 05, 2023 04:30 PM (oINRc)

No! It's really easy to make!

Posted by: CharlieBrown'sDildo at February 05, 2023 04:39 PM (XIJ/X)

80 Also, being in Rhode Island the last few decades, I've learned that "bakery pizza", both white and red, is required for all social gatherings.

Posted by: From about that time at February 05, 2023 04:39 PM (4780s)

81 Most pizza is delicious. I like NY style best, with that big, chewy crust edge. Almost charred is great. Sauce should not be too sweet. Cheese should include mozzarella and parmesan at the minimum, but no asiago. I can't stand that stuff.

Posted by: Dash my lace wigs! at February 05, 2023 04:41 PM (OX9vb)

82 I'm with CBD on the thinner, crispier pizza crusts and toning down the excessive toppings that seem to be so in fashion now. If it bends in half and drips cheese when you pick it up--yuk.

I also like Detroit-style pizza. What "ridiculously easy" recipe do you use, CBD?

Posted by: Art Rondelet of Malmsey at February 05, 2023 04:41 PM (fTtFy)

83 All pizza is good.
Posted by: bluebell at February 05, 2023 04:00 PM (pTb/Z)

Unless it comes from pizza hut
Bleecchh!

Posted by: Diogenes at February 05, 2023 04:42 PM (anj39)

84 I pretty much enjoy all styles of pizza. The only thing I can't abide is that some places cover their pies with battery acid disguised as tomato sauce, and it never fails to make me ill.

Full Disclosure: In my younger days when I had roommates, I could eat a five day old slice of pizza off the living room coffee table and wash it down with stale beer and be raring to go to my first morning class.

Posted by: Dr. Bone at February 05, 2023 04:42 PM (Jg7EG)

85 Unlike yous guys I have no taste in pizza.

Posted by: That Northern skulker at February 05, 2023 04:43 PM (VdGjU)

86 I like every type of pizza, just like my wimmens.

Thin, thick, don't matter.

Glad to see the Quaker Oats Man has been taking care of bizness.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at February 05, 2023 04:44 PM (R/m4+)

87 48 Bring back the old style NYC ‘Sicilian” style pizza.

Posted by: Elric Blade at February 05, 2023 04:16 PM (AT4ao)

Tough to find a good example of that, even around here. I have to drive about 15 minutes for a good version.

Of course there isn't any good pizza...thick or thin...in my town, so I am screwed no matter what.
Posted by: CharlieBrown'sDildo at February 05, 2023 04:17 PM (XIJ/X)
——————-

That old school Sicilian is a lost art. As is most pizza in general. Yes, there are some good places still making good classic pies. But for the most part, pizza has been corrupted by fast-made chain crap that takes a bunch of crap, drowns it in cheese, and calls it a day. The best pizzas have balance; not too much cheese, not too much sauce, not too much bread.

Posted by: Elric Blade at February 05, 2023 04:44 PM (AT4ao)

88 Me I'm just listening to sad music and drinking beer.

Posted by: That Northern skulker at February 05, 2023 04:44 PM (VdGjU)

89 62 Pizza then next morning needs to be warmed in the toaster oven and served with a fried egg or two on top.

We are no longer in college. My liver agrees.

Posted by: Mark needs a Nickname at February 05, 2023 04:45 PM (S6O2w)

90 I love pizza.
Thick crust or deep dish is my favorite, but I love thin crust too.

Will not eat frozen pizza. Never found one that tastes like pizza. They all taste like cardboard.

Posted by: redridinghood at February 05, 2023 04:45 PM (NpAcC)

91 I also like Detroit-style pizza. What "ridiculously easy" recipe do you use, CBD?

Posted by: Art Rondelet of Malmsey at February 05, 2023 04:41 PM (fTtFy)

King Arthur Flour has a good recipe, but ignore their stupidly expensive herb mixes and just do it yourself.

Serious Eats has a good one too, but I hate that cocksucker Kenji Lopez-Alt, so I never link to them any more.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:46 PM (XIJ/X)

92 roommates, I could eat a five day old slice of pizza off the living room coffee table
=====

I'm questioning the plausibility here just a bit.

Posted by: From about that time at February 05, 2023 04:46 PM (4780s)

93 The famous Chicago pizza is nothing more than a tomato pie. It tastes good, but it ain't pizza.

It is known.
Posted by: G'rump928(c) at February 05, 2023 04:13 PM (yQpMk)

And without a doubt the first bite is going to burn the roof of your mouth. Hate that.

Posted by: Diogenes at February 05, 2023 04:47 PM (anj39)

94 Does anyone know what those competitive eaters do afterwards?

Do they purge themselves or let nature take it's course?

Posted by: Hairyback Guy at February 05, 2023 04:47 PM (R/m4+)

95 Of course there isn't any good pizza...thick or thin...in my town, so I am screwed no matter what.
Posted by: CharlieBrown'sDildo at February 05, 2023 04:17 PM (XIJ/X)

Same. The grocery store has some flatbreads in the bakery section that make a better pizza than I can buy in my town.

Posted by: Dash my lace wigs! at February 05, 2023 04:48 PM (OX9vb)

96
When I'm cooking, I try to be neat about things. Packages are discarded when opened, bowls and plates are washed out and put in the dishwasher, spices put back on shelves right away, counters wiped down. Her Majesty does everything, then cleans up afterwards. Any others like this?

Posted by: Hadrian the Seventh at February 05, 2023 04:48 PM (MoZTd)

97 let nature take it's course?
Posted by: Hairyback Guy at February 05, 2023 04:47 PM (R/m4+)

Ever see a mudslide? That's when G-d wins an eating competition.

Posted by: Yudhishthira's Dice at February 05, 2023 04:49 PM (oINRc)

98 Unless it comes from pizza hut
Bleecchh!
Posted by: Diogenes at February 05, 2023 04:42 PM (anj39)
******
Pizza Hut has gotten worse over the last few years.
I still prefer it over Domino's pizza.
Little Caesar's it the worst.

Posted by: redridinghood at February 05, 2023 04:49 PM (NpAcC)

99 Hadrian-I clean as I go. Makes it much easier later.

Posted by: Infidel at February 05, 2023 04:49 PM (YJQJ8)

100 I've had a hankering for steak and eggs for a while now.
Posted by: nurse

Yummy! We had bacon wrapped filet last night, so tonight doesn’t get to be decadent. I am making veggie patties that taste really good. Zucchini, kale, spinach, parsnips, onion, garlic, navy beans, quinoa, salt, pepper, lemon juice, a little cayenne and a smidge of flour to help bind it all together. Whole grain bun with garlic aioli and salad.

Posted by: Piper at February 05, 2023 04:50 PM (ZdaMQ)

101 I like the pizza hut pan crust that is thick, buttery and seems fried. But it is not always like that. Sometimes it is more gooey than fried and other times it does not have the buttery flavor. Too bad it is terrible for my diabetes. I wonder if a normal oven could actually bake a similar crusted pizza properly?

Posted by: astonerii at February 05, 2023 04:50 PM (B9VxK)

102 When I'm cooking, I try to be neat about things.
...
Her Majesty does everything, then cleans up afterwards. Any others like this?

Posted by: Hadrian the Seventh at February 05, 2023 04:48 PM (MoZTd)

I'm with you. I think it is easier to maintain cleanliness and avoid contamination when you clean as you go.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:50 PM (XIJ/X)

103 let nature take it's course?
Posted by: Hairyback Guy at February 05, 2023 04:47 PM (R/m4+)

Ever see a mudslide? That's when G-d wins an eating competition.
Posted by: Yudhishthira's Dice at February 05, 2023 04:49 PM (oINRc)

I enjoy beer but if I more than 5 I would explode. I don't knew how competitive eaten do it.

Posted by: That Northern skulker at February 05, 2023 04:51 PM (VdGjU)

104 I have the KAF Detroit-style pizza recipe bookmarked but have never made it so it's good to get an endorsement. When we get all of the tree debris from the ice storm cleared up, I'll have to try it.

Posted by: Art Rondelet of Malmsey at February 05, 2023 04:51 PM (fTtFy)

105 I wonder if a normal oven could actually bake a similar crusted pizza properly?

Posted by: astonerii at February 05, 2023 04:50 PM (B9VxK)

Oh man....I sound like a broken record.

Detroit Pizza!

The dough bakes at a high temperature in lots of olive oil, so the bottom is gorgeous and golden brown and crispy. It is delicious.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:52 PM (XIJ/X)

106 Pizza with thin crust, sausage, ham, mushrooms, green onions, bell peppers, olives, anchovies, and light cheese. Extra tomato sauce.

Posted by: Eromero at February 05, 2023 04:52 PM (MF3yS)

107 Yeesh, people, get it right!

Chicago style pizza is not tomato pie: it is a cake with pepperoni frosting!

Posted by: blake - semi lurker in marginal standing(2YtOq) at February 05, 2023 04:52 PM (2YtOq)

108 I personally enjoy pretty much all types of pizza. Thin crust with a crunchy crust. Soft thing crusts that are goal fable and chewy, and great greasy deep dish pizzas, and everything in between.

For a while there is a Chicago style deep dish pizza place across the Steele from where I worked. I'd get a deep dish meat lovers at the end of the week, and have pizza for the rest of the weekend.

They're gone now, and I couldn't have pizza much anymore even if they weren't, but it was very nice stuff: hot, cold and microwave reheated.

Posted by: Voyager at February 05, 2023 04:52 PM (u5PZm)

109 Posted by: Art Rondelet of Malmsey at February 05, 2023 04:51 PM (fTtFy)

I use the Serious Eats recipe as well...sort of halfway between the two of them. And I bake at the higher temperature...

Posted by: CharlieBrown'sDildo at February 05, 2023 04:53 PM (XIJ/X)

110 Pizza Hut has gotten worse over the last few years.
I still prefer it over Domino's pizza.
Little Caesar's it the worst.
Posted by: redridinghood at February 05, 2023 04:49 PM (NpAcC)

Little Caesar's used to use only fresh pack sauce (sauce made during the tomato harvest so that the tomato puree/paste was never frozen or sat.) Had a 'greener' taste to it. Was never a huge fan.

Pizza Hut used to be great because the crust for the pan pizza was delicious, but it has changed over the years.

Posted by: Aetius451AD, from the 50s at February 05, 2023 04:53 PM (CsVWE)

111 I'm lucky that Mrs. F. makes her own pita and pizza dough. But I makea the pizzas.

Posted by: San Franpsycho at February 05, 2023 04:53 PM (EZebt)

112 Chicago style pizza is not tomato pie: it is a cake with pepperoni frosting!

Posted by: blake - semi lurker in marginal standing(2YtOq) at February 05, 2023 04:52 PM (2YtOq)

Perfect!

Posted by: CharlieBrown'sDildo at February 05, 2023 04:54 PM (XIJ/X)

113 Someone was looking for protein bars online and the ingredients included "acheta flour" - just know, that be crickets right thar.

Posted by: Miley, okravangelist at February 05, 2023 04:54 PM (Mzdiz)

114 94 Does anyone know what those competitive eaters do afterwards?

Do they purge themselves or let nature take it's course?
Posted by: Hairyback Guy at February 05, 2023 04:47 PM (R/m4+)

The best ones do not vomit - they train to be able to digest it, usually on stuff like lettuce, out of competition...

Posted by: Nova Local at February 05, 2023 04:55 PM (exHjb)

115 I want pizza. Now.

Publius isn't big on pizza, but he'll eat a piece if it's here.

Posted by: Miley, okravangelist at February 05, 2023 04:56 PM (Mzdiz)

116 Last night was our gaming night, and it was my turn to host. I decided to go with sandwiches, cookies, and popcorn.

Rye bread and oatmeal-sunflower bread with ham slices or tuna salad; pickles, onions, etc.

The cornmeal cookies I posted last week or the week before. (Literally the same ones, when I found out how good they were I bagged them in the freezer for the group)

Banana-oatmeal cookies with macadamia nuts.

Date-ginger-coconut meringues. They were supposed to be date-coconut meringues, but I didn’t have enough dates left in the open container and didn’t feel like opening a new container.

So today is leftover tuna salad on rye.

Posted by: Stephen Price Blair at February 05, 2023 04:56 PM (EXyHK)

117 Thin. Best local is from Sloopy's in northwest Ohio. Best ever was at a waterfront restaurant, Regina Margherita, in Napoli, IT. Attended a NAVFAC conference with fellow contractors and spent an excellent amount of time together sampling and debating the merits of real Italian food.

Posted by: Java Joe at February 05, 2023 04:56 PM (VsPm9)

118 Yummy! We had bacon wrapped filet last night, so tonight doesn’t get to be decadent. I am making veggie patties that taste really good. Zucchini, kale, spinach, parsnips, onion, garlic, navy beans, quinoa, salt, pepper, lemon juice, a little cayenne and a smidge of flour to help bind it all together. Whole grain bun with garlic aioli and salad.

Posted by: Piper at February 05, 2023 04:50 PM (ZdaMQ)

You are all set for Lent! And I'd totally eat both your meals - Saturday and Sunday!

Posted by: Nova Local at February 05, 2023 04:57 PM (exHjb)

119 Well, just thought I'd drop by. Have a good one!

Thanks CBD for the thread, compliment, etc.

Later!

And, just to stir the pot a bit: Okra or Acheta Flour?

Posted by: blake - semi lurker in marginal standing(2YtOq) at February 05, 2023 04:58 PM (2YtOq)

120 Neapolitan style pizzas are my favorite followed by NY style and then thin crust pizza. There is a great neapolitan pizza place in Austin that has a certified oven. They only do togo since the scamdemic. It's best right out of the oven and they have an outdoor area.

Posted by: lin-duh at February 05, 2023 05:00 PM (UUBmN)

121 The ham and navy bean soup in the slow cooker was great as usual, and still ranks No. 2 on the outcome/level of effort index (right after Mississippi pot roast in the slow cooker). Tossed in some masked potatoes (the old Senate recipe), didn't notice any difference.

But the chile cornbread was new, and worked out very well. Caramelize sweet onions in an oven-ready pan, add the cornbread dough (with some diced jalapeno, canned green chiles, and chile powder), 25 minutes @425. Used Bob's Red Mill medium corn meal. Excellent addition was the cranberry butter. Simple cranberry sauce, add lots of lime zest, mash with softened butter, put on top of hot cornbread. Uh huh.

Will double chile ingredients next time.

Posted by: rhomboid at February 05, 2023 05:00 PM (OTzUX)

122 We've been making our own pizzas. The dough is something frozen, but not bad. Usually a thin crust, then homemade sauce and whatever toppings we're in the mood for. Put it on a preheated pizza stone, in the grill at about 500 or so and let it rip. Takes maybe 8 minutes to cook.

Posted by: Martini Farmer at February 05, 2023 05:00 PM (Q4IgG)

123 “Competitive eating” is the dumbest shit on the planet. Why on earth would you take a highly pleasurable, almost therapeutic event like eating good food and turn it into a disgusting, slob-centric competition that can only end in rivers of shit on the crapper? It’s like competitive sex.

Full disclosure: the July 4 Nathan hot dog contest might be the exception. Yes, it’s dumb as fuck but the nostalgia factor and patriotic July 4 and hot dog tie-in puts it in a class by itself.

Posted by: Elric Blade at February 05, 2023 05:01 PM (AT4ao)

124 Little Caesar's used to use only fresh pack sauce (sauce made during the tomato harvest so that the tomato puree/paste was never frozen or sat.) Had a 'greener' taste to it. Was never a huge fan.

Pizza Hut used to be great because the crust for the pan pizza was delicious, but it has changed over the years.
Posted by: Aetius451AD, from the 50s at February 05, 2023 04:53 PM (CsVWE)
******
Did not know that about Little Caesar's. I thought it always had a weird taste to it like Chef Boyardee out of a can.
Pizza Hut use to have the best pan pizza crust.
Whoever changed the recipe should be fired.

Posted by: redridinghood at February 05, 2023 05:01 PM (NpAcC)

125 116 Date-ginger-coconut meringues.

Those sound so good!

Posted by: Piper at February 05, 2023 05:01 PM (ZdaMQ)

126 All pizza is good.
Posted by: bluebell at February 05, 2023 04:00 PM (pTb/Z)

Nope. Papa John's is ass.

Posted by: Pug Mahon, Wanting to Hang Out with Tom Bombadil at February 05, 2023 05:02 PM (UQUAY)

127 Pizza dough is separated and proofing in the frig.
Tomorrow afternoon the pizza oven will be fired up and brought to 900F.
Dough spread by hand into *mostly* round, a ladle of sauce spread thin, freshly grated mozzarella, and then the topping of choice: pepperoni, onion, artichoke heart, green olive, smoked shredded smoked pork, and fresh basil.
8 pizzas with 3 or 4 appetizers: pizza dough spread thin, olive oil, sea salt and Italian seasonings, fired in 90 seconds and served to be pulled apart while hot.

Posted by: AZ deplorable moron at February 05, 2023 05:02 PM (I2ZL9)

128 "masked potatoes"???

Damn, some people really won't let go of their scientific-epidemiological illiteracy! They even mask their veggies?

"mashed potatoes", obviously. It's in the old (no longer used Senate bean soup recipe, but I detect no difference).

The actual Senate bean soup has about 1/4 of the ham I put in. And no carrots.

Posted by: rhomboid at February 05, 2023 05:02 PM (OTzUX)

129 Will finally get around to making a tourtiere (Quebec meat pie). Taste fully restored. Need to make the pie dough and put in the frig, probably make the pie manana.

Posted by: rhomboid at February 05, 2023 05:03 PM (OTzUX)

130 My thick style:
Allow dough to rise in pan
Saute the veg
Cook down the sauce a bit.
Ffffin' fire

Posted by: Mitch in the kitchen at February 05, 2023 05:03 PM (zMYGS)

131 Picked up a dozen eggs for $2.89 so Mrs D made some egg salad.
On toast, with beer. I feel rich.

Posted by: Diogenes at February 05, 2023 05:03 PM (anj39)

132 Will finally get around to making a tourtiere (Quebec meat pie). Taste fully restored. Need to make the pie dough and put in the frig, probably make the pie manana.
Posted by: rhomboid at February

I love tourtiere.

Posted by: That Northern skulker at February 05, 2023 05:04 PM (VdGjU)

133 I better move on before I start crying about some cowboy's mom.

Posted by: That Northern skulker at February 05, 2023 05:06 PM (VdGjU)

134 Detroit has a running feud about the two Coney Dog joints next door to each other.

There's a second one, concerning pizza - Buddy's or Shields.

Posted by: The Regulators at February 05, 2023 05:07 PM (8AONa)

135 If your pita doesn't pocket, it seems pointless to ponder the possibilities of pizza pan perfection.

Posted by: Diogenes at February 05, 2023 05:07 PM (anj39)

136 Eating 10% of your total weight at a sitting isn't advisable. But, I have a thing about shrimp, so I won't throw stones.
Posted by: Yudhishthira's Dice at February 05, 2023 04:39 PM (oINRc)

I could probably eat my weight in shrimp. I am the bane of all you can eat shrimp specials. I run out of time before I run out of space. I have literally had cooks peeking out of the kitchen to get a look at me.

Posted by: G'rump928(c) at February 05, 2023 05:08 PM (yQpMk)

137 135 If your pita doesn't pocket, it seems pointless to ponder the possibilities of pizza pan perfection.
Posted by: Diogenes at February 05, 2023 05:07 PM
You can expect a call from MP4's lawyer.

Posted by: Eromero at February 05, 2023 05:09 PM (MF3yS)

138 Pizza dough is ridiculously easy.

2.5 cups flour
1 cup warm water
1 tsp dry yeast
1 tsp salt
1 tblsp olive oil

Combine yeast and water in bowl of stand mixer to bloom the yeast. Add rest of ingredients and use the dough hook for ten minutes. Cover and let rise. Roll it out to whatever thickness you like.

Posted by: Duke Lowell at February 05, 2023 05:09 PM (u73oe)

139 Bronx Pizza, in San Diego.

Posted by: Stephen Price Blair at February 05, 2023 04:25 PM (EXyHK)

Speaking of San Diego, last night I went surfing on Youtube and found this guy, Nick Johnson I think, who drives around different places (ghettos, poverty-stricken dying towns, etc) and they pretty interesting.

SD is the opposite of that, but DAYUM the old duplex where I used to live is valued at a million bucks. And seeing familiar streets lined with homeless in tents was heartbreaking.

Happened to see the house down the street from there where I lived earlier. Interior photos on Zillow. Boy has that place had a do-over. It was 900/mo back in '97.

Posted by: Miley, okravangelist at February 05, 2023 05:09 PM (Mzdiz)

140 I heard of someone cooking baking potatoes in their insta pot, so I decided to try to cook a baking potato in a pressure cooker,
In a small pan, without and liquid in it, placed inside a pressure cooker with water of course and cooked it for 20 minutes..
It turned out pretty good, not dry at all

If you run a pressure cooker without any water in it at all, it will destroy it, by the way

Posted by: Kindltot at February 05, 2023 05:10 PM (xhaym)

141 136 Eating 10% of your total weight at a sitting isn't advisable. But, I have a thing about shrimp, so I won't throw stones.
Posted by: Yudhishthira's Dice at February 05, 2023 04:39 PM (oINRc)

I could probably eat my weight in shrimp. I am the bane of all you can eat shrimp specials. I run out of time before I run out of space. I have literally had cooks peeking out of the kitchen to get a look at me.
Posted by: G'rump928(c) at February 05, 2023 05:08 PM
Me too. I an hoover up boiled shrimp like a shrimpboat outtta Murrel's Inlet.

Posted by: Eromero at February 05, 2023 05:10 PM (MF3yS)

142 As far as I know Haggis is illegal in US because of ingredients, mostly intestines

Posted by: Skip at February 05, 2023 05:12 PM (xhxe8)

143 As far as I know Haggis is illegal in US because of ingredients, mostly intestines
Posted by: Skip at February 05, 2023 05:12 PM (xhxe

Yet tripe is legal, as I once learned to my regret.

Posted by: G'rump928(c) at February 05, 2023 05:13 PM (yQpMk)

144 139 Bronx Pizza, in San Diego.

Posted by: Stephen Price Blair at February 05, 2023 04:25 PM (EXyHK)

Speaking of San Diego, last night I went surfing on Youtube and found this guy, Nick Johnson I think, who drives around different places (ghettos, poverty-stricken dying towns, etc) and they pretty interesting.

SD is the opposite of that, but DAYUM the old duplex where I used to live is valued at a million bucks. And seeing familiar streets lined with homeless in tents was heartbreaking.

Happened to see the house down the street from there where I lived earlier. Interior photos on Zillow. Boy has that place had a do-over. It was 900/mo back in '97.
Posted by: Miley, okravangelist at February 05, 2023 05:09 PM
How much was your VHA back then?

Posted by: Eromero at February 05, 2023 05:13 PM (MF3yS)

145 There are two close-by pizza places that are good enough to keep me from making my own, but there's a place further away, which we discovered because it's next to a good craft brewery (Poseidon Project, kind of a bar with food). And reviewers say it has the best ..... um, Neapolitan?-style pizza in town. Not sure about that, but it's fantastic, and as I recall thin-crust.

Never heard of Bronx Pizza, will look it up.

Posted by: rhomboid at February 05, 2023 05:14 PM (OTzUX)

146 I think Sicilian and Detroit style floating in oil is a focaccia with toppings but whole tomatoes on top is really tasty to me.

Posted by: dartist at February 05, 2023 05:14 PM (U2hGT)

147 You know how to make chitlins, right? First you boil the shit out of them...

Posted by: G'rump928(c) at February 05, 2023 05:14 PM (yQpMk)

148 Well. WD and FSJ have been fed. WCv2 is in her little heated bed snoring away. Think I'll wrassle up a chicken bowl later for myself.

Posted by: Weasel at February 05, 2023 05:15 PM (WoIMU)

149 What type of pizza works best with sad music?

Posted by: That Northern skulker at February 05, 2023 05:16 PM (VdGjU)

150 Excellent addition was the cranberry butter. Simple cranberry sauce, add lots of lime zest, mash with softened butter, put on top of hot cornbread. Uh huh.

Posted by: rhomboid at February 05, 2023 05:00 PM (OTzUX)

I'm a mostly plain-food enthusiast, but this sounds really good. I'll try it next time I make cornbread. I like hot cornbread with peanut butter, and adding that cranberry butter might be verging on too much, but I'm willing to find out.

Posted by: Dash my lace wigs! at February 05, 2023 05:16 PM (OX9vb)

151 As far as I know Haggis is illegal in US because of ingredients, mostly intestines
Posted by: Skip at February 05, 2023 05:12 PM (xhxe

Lungs, you can't sell lungs in the US. Haggis is "lights and livers and oatmeal boiled in a sheep's paunch, but that is not a complete recipe as it leaves out the lard.

I heard there was a request to reverse that rule, but I think I read it on Count Dankula's twitter so take that as a maybe it is real

Posted by: Kindltot at February 05, 2023 05:16 PM (xhaym)

152 Cut your beef tripe in strips 2"X4", bread it, and fry in bacon grease. Serve with eggs and grits.

Posted by: Eromero at February 05, 2023 05:17 PM (MF3yS)

153 SD is the opposite of that, but DAYUM the old duplex where I used to live is valued at a million bucks. And seeing familiar streets lined with homeless in tents was heartbreaking.

I bought my first house in this town in 1989 for $39.5K. I sold it for $92K in 2002 and thought I made out like a bandit. It resold last year for $465K.

This town is crazy.

Posted by: G'rump928(c) at February 05, 2023 05:17 PM (yQpMk)

154 You know how to make chitlins, right? First you boil the shit out of them...
Posted by: G'rump928(c)

ISWYDT

Posted by: AZ deplorable moron at February 05, 2023 05:17 PM (I2ZL9)

155 Having a big salad, then fast food at home
Readed Chicken tenders and fries

Posted by: Skip at February 05, 2023 05:17 PM (xhxe8)

156 I will gladly give up my share of haggis to anyone who wants it.

Posted by: Duke Lowell at February 05, 2023 05:18 PM (u73oe)

157 San Diego real estate has been insane for years. Last dip that was significant (as opposed to a brief easing off of completely absurd prices) was early 90s, end of Cold War/aerospace recession, I think. Even the 2008 crash merely returned most prices to only slightly insane.

Years ago, had to be at least 20, the local newsrag ran a useful weekly index, IIRC % of locals whose incomes would enable them to get a conventional mortgage (old school, 20 down, 20 years). I recall it being under 10%, and dropping.

Have never understood how this market is sustained, or where young families get all the $ to both buy here AND spend (in obvious ways) on toys, lifestyle, etc.

Posted by: rhomboid at February 05, 2023 05:18 PM (OTzUX)

158 heart, liver, lungs, some recipes call for the tongue. Also trimmins (stew meat) and suet. And spices

I have been to a number of Burns' nights.

Posted by: Kindltot at February 05, 2023 05:19 PM (xhaym)

159 bluebell refused one of my recipes, as well, despite the fact it was created on the fly based on what was going on in the Thread at the time.

She can be muy duro, as some of our recent undocumented immigrants, or even Chuy himself might say.

Posted by: Duncanthrax at February 05, 2023 05:20 PM (a3Q+t)

160 Those sound so good!

They are.

2 egg whites; ¼ tsp salt; 1 tsp lemon juice; 1 cup powdered sugar
½ cup coconut flakes; 5 oz chopped dates

I ran out of dates at about 2-½ ounces, so made it up with candied ginger like in the 8-oz (now 7-oz) bags from the local HEB or Big Lots.

Beat egg whites until stiff. Add salt, lemon juice, and sugar in order, beating continuously. Fold in the coconut flakes and dates. Drop by teaspoonfuls or using a pastry bag onto a greased baking sheet or parchment paper. Bake twenty minutes at 300°. Remove immediately and cool.

Posted by: Stephen Price Blair at February 05, 2023 05:20 PM (EXyHK)

161 Ghost; Pro Memoria: Hot Pockets, with Tabasco sprinkled on top.

Follow me for more turrible life choices.

Posted by: Pug Mahon, Wanting to Hang Out with Tom Bombadil at February 05, 2023 05:20 PM (UQUAY)

162 I will gladly give up my share of haggis to anyone who wants it.
Posted by: Duke Lowell at February 05, 2023 05:18 PM (u73oe)

I bet you'd turn your nose up at black pudding and morcilla too.

Posted by: Kindltot at February 05, 2023 05:21 PM (xhaym)

163 153
This town is crazy.
Posted by: G'rump928(c) at February

I agree, our neck of the woods is insane. I have had people knock on our door asking if we would sell more than once. A house on the corner, which is cute but nothing spectacular, just sold for over a $1M. It doesn’t even have a view of the water like we do!

Posted by: Piper at February 05, 2023 05:21 PM (ZdaMQ)

164 Dash my lace wigs, cornbread recipe:

https://tinyurl.com/4cbtfej7

Posted by: rhomboid at February 05, 2023 05:22 PM (OTzUX)

165 I will gladly give up my share of haggis to anyone who wants it.
Posted by: Duke Lowell at February 05, 2023 05:18 PM

Will ye be givin' up ye share o' the fine single malts, as well?

Posted by: Duncanthrax at February 05, 2023 05:22 PM (a3Q+t)

166 What type of pizza works best with sad music?
Posted by: That Northern skulker at February 05, 2023 05:16 PM (VdGjU)
******
Totino's frozen pizza.

Posted by: redridinghood at February 05, 2023 05:23 PM (NpAcC)

167 161 oh Pug, I don’t know what to even say about this meal, LOL!

Posted by: Piper at February 05, 2023 05:23 PM (ZdaMQ)

168 Mrs. E had haggis when she was in Scotland. Doesn't talk about it much.

Posted by: Eromero at February 05, 2023 05:24 PM (MF3yS)

169 I have a small pork loin in the cue, but I really did not feel like cooking. So I ate some Greek olives stuffed with Jalapenos and garlic cloves, while listening to the music on my cue. Right now, Rainbow. The Dio version.

Posted by: Pug Mahon, Wanting to Hang Out with Tom Bombadil at February 05, 2023 05:24 PM (UQUAY)

170 Piper,
I need you in my life.

Between your culinary expertise and your barre classes and your positive attitude..... I'm so glad you're here.

Posted by: nurse ratched at February 05, 2023 05:24 PM (U2p+3)

171 The idea that a Chicago stuffed pizza (think Giordonno's) is not a pizza is false. And a deep dish (think Yni's) is equally daft. I like all the varieties (or regional) pizzas. They all have their place in the pizza spectrum. Like we did with Tex-Mex, the US took the Italian idea and ran with it all the way to its Platonic ideals. An Edwardo's stuffed pizza is the Urey definition of a pizza. The fact that I have the recipe and make them in no way colors my assessment.

Posted by: Don at February 05, 2023 05:24 PM (wj0p3)

172 6 >>>Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.
Holy Cow! And then lettuce (salad), a roll & basket of fried shrimp.

I wondered if she survived, but she's an American competetive eater, signing as a pro in 2013!

Posted by: Lola at February 05, 2023 05:25 PM (Wxlzw)

173 I agree, our neck of the woods is insane. I have had people knock on our door asking if we would sell more than once. A house on the corner, which is cute but nothing spectacular, just sold for over a $1M. It doesn’t even have a view of the water like we do!
Posted by: Piper at February 05, 2023 05:21 PM (ZdaMQ)

You are in Ole Town, right? I shudder to imagine what houses in our Fruit and Nut District are going for. I have always lived "on the wrong side" of Section Street.

Posted by: G'rump928(c) at February 05, 2023 05:25 PM (yQpMk)

174 Thanks, rhomboid. Definitely would not put peanut butter on that cornbread. It looks really good.

Posted by: Dash my lace wigs! at February 05, 2023 05:25 PM (OX9vb)

175 I'm fixin' to have my supper, tres leches cake and vanilla ice cream.

Posted by: Eromero at February 05, 2023 05:26 PM (MF3yS)

176 re: Mississippi pot roast

Being of the lazy disposition, I am going to have to try this one. I have a slow cooker around here somewhere and it sounds damn good.

Posted by: Aetius451AD, from the 50s at February 05, 2023 05:26 PM (CsVWE)

177 I'm fixin' to have my supper, tres leches cake and vanilla ice cream.
Posted by: Eromero

Enjoy it while you can. Soon it will be three leeches cake.

Posted by: K. Schwab at February 05, 2023 05:27 PM (P1f+c)

178 Dash, it is good. I reco doubling the canned chiles and chile powder, and maybe the brown sugar. The chile/sweet interplay is great. Jalapenos are case-by-case, important to cut/test them before using. Their capsaicin content varies widely, even from the same crop from the same field.

Posted by: rhomboid at February 05, 2023 05:27 PM (OTzUX)

179 Mississippi pot roast

Being of the lazy disposition, I am going to have to try this one. I have a slow cooker around here somewhere and it sounds damn good.
Posted by: Aetius451AD

It's very good and very easy.

Posted by: Infidel at February 05, 2023 05:28 PM (YJQJ8)

180 172 6 >>>Molly Schuyler, weighing in at 124 pounds, ate not one, not two but three 72 oz. steaks in 20 minutes flat.
Holy Cow! And then lettuce (salad), a roll & basket of fried shrimp.

I wondered if she survived, but she's an American competetive eater, signing as a pro in 2013!
Posted by: Lola at February 05, 2023 05:25 PM (Wxlzw)

There are a few other competitive eating champs who are petite, skinny women. They seem to have no problem downing huge amounts of meat.

Posted by: 72 oz. Big Texan Double Entendre at February 05, 2023 05:28 PM (UKe2c)

181
Posted by: Duncanthrax at February 05, 2023 05:20 PM (a3Q+t)
----
She had caught a charge and was doing a bid in county that week.

Posted by: Weasel at February 05, 2023 05:29 PM (WoIMU)

182 I had Haggis in Scotland at a medieval banquet on New Years eve 1979

Posted by: Skip at February 05, 2023 05:29 PM (xhxe8)

183 Interior photos on Zillow. Boy has that place had a do-over.

Couldn’t find the current rent for the place I lived for about sixteen years in San Diego. I did see that they have since had “new Cat5 wiring for all units”. And the interior photos look a lot nicer than the sixteen-year-old carpet when I was there!

Zillow thinks the rent has tripled since I moved out in 2014.

Posted by: Stephen Price Blair at February 05, 2023 05:30 PM (EXyHK)

184 Aetius, that pot roast is the lazy chef's nirvana. Jane D'oh here first mentioned it, or at least that's where I first came across it.

There's almost nothing to it. I microwave and then add carrots, potatoes, and onions half-way thru, so it becomes a one-pot meal. Get pot roast on sale, buy cheapest house-brand dry ranch and au jus mixes, cheapest pepperoncinis. Inexpensive, and the best tasting thing you'll have "cooked" in a long time.

Posted by: rhomboid at February 05, 2023 05:30 PM (OTzUX)

185 170 oh, Nurse, you just made my day! Thank you!

And I am happy to be in your life! You can always live stream a class, we do that for all our 930am CST classes. But I bet Seattle has a Pure Barre or 12 for the best experience.

Posted by: Piper at February 05, 2023 05:32 PM (ZdaMQ)

186 I'm craving a good tomato bisque. Never made it myself, but there isn't any to be had in tiny town America, so it's going to be my project about mid-week. If anyone has a really good recipe, I'm open to it.

Posted by: Dash my lace wigs! at February 05, 2023 05:35 PM (OX9vb)

187 The housing (at least rental) component may finally be getting some relief here, but in a way that (of course!) will worsen overall quality of life and is driven by Teh Stoopid.

State (or local) regs now exempt high-density housing projects from zoning review/restrictions within a certain distance of the toy train ("the trolley") or *even bus routes*.

So. Now you have 50-yr old quiet detached home neighborhoods getting high-rise monstrosities stuck in them, and former commercial/light industry areas (where traffic is already dysfunctional) getting paved over with high-density residential projects. Oh - and these places don't even have to provide 1-1 parking spaces for units, because ..... hey, people will take the trolley/bus!!! Sheer idiocy. So even street parking in some quiet suburban areas will become like San Francisco.

And Mission Valley, where European/colonial CA began, and until recently still featuring big swaths of undeveloped land, is being in-filled. This area will never be/feel like LA in my lifetime, but not for lack of trying.

Posted by: rhomboid at February 05, 2023 05:36 PM (OTzUX)

188 Hot Coffee!!!...Caseys Breakfast Pizza!!!

Posted by: Qmark at February 05, 2023 05:36 PM (+t9Oi)

189 I've been working on a recipe I call "Mac N' Cheese With Beef"

You will need 1 package Kraft Mac N' Cheese dinner, and some ground beef.

1. Prepare the mac n' cheese according to directions.
2. Brown some ground beef.
3. Add the browned meat to the mac n' cheese. Salt & pepper to taste. Enjoy!

Posted by: DB at February 05, 2023 05:37 PM (geLO8)

190 173- yes, that is where we are, across from Bayside. I really wanted to be in the Fruit and Nut district, but J said new construction only as our last house was built in the 50’s. I love the charm. He hates the maintenance. He pays the mortgage, so I lost. 😂.

Posted by: Piper at February 05, 2023 05:37 PM (ZdaMQ)

191 Decades ago I enrolled in a cooking class in New Orleans. It's where I learned about making roux from scratch. A time consuming process. I've seen, and tried several "short cuts" and quick methods that, to me, produce an inferior product.

So, I can totally dig the "slow cooker" approach and the slow simmering approach with soups.

Quick doesn't always mean better does it?

Posted by: Martini Farmer at February 05, 2023 05:39 PM (Q4IgG)

192 Pizza: thin, gooey (*not* crispy) crust with an insane amount of cheese + tomato sauce, mushrooms, onions, garlic, black olives, and pepperoni.

Posted by: SFGoth at February 05, 2023 05:40 PM (KAi1n)

193 I've been working on a recipe I call "Mac N' Cheese With Beef"
Posted by: DB

Almost Weasel-like in its simplicity.

I think you'll need a quick-cook version to make it into his cookbook, though.

Posted by: mikeski at February 05, 2023 05:41 PM (P1f+c)

194 Love good haggis!

The weirdest thing I've had with haggis was haggis nachos in a little cafe. Even my Scottish traveling companions thought it sounded crazy so, naturally, we had to order it. Not my favorite way to have haggis but it was pretty tasty.

Posted by: jix at February 05, 2023 05:41 PM (DU7iZ)

195 189 @DB I made this (I used Annie’s Mac and Cheese instead of Kraft), added sautéed onions and some Vermont sharp cheddar, garlic powder, salt, pepper and my daughter acted like I had made lobster Mac and cheese! Sometimes simple is best.

Posted by: Piper at February 05, 2023 05:41 PM (ZdaMQ)

196 I will gladly give up my share of haggis to anyone who wants it.

Posted by: Duke Lowell at February 05, 2023 05:18 PM (u73oe)

I ate it in Edinburgh, and I was pleasantly surprised. It is really good!

Posted by: CharlieBrown'sDildo at February 05, 2023 05:42 PM (XIJ/X)

197 Almost Weasel-like in its simplicity.

I think you'll need a quick-cook version to make it into his cookbook, though.
Posted by: mikeski at February 05, 2023 05:41 PM (P1f+c)
------
2 minutes! 2 minutes only!

Posted by: Weasel at February 05, 2023 05:42 PM (WoIMU)

198
Just had pizza. Somewhat on the thick crust side. I take my dough, seasoned at least 24 hours of course, spread it out and bake it all by itself at 350 degrees for five minutes. It gets a nice rise and is firm. At that point all the accoutrements get added, while the oven temp gets set to 440 degrees. Sauce, garlic, spinach (wife's side), cheeses (plural because of course), onion (my side) tomato bits, etc. Back in the oven for another 13 to 15 minutes and done when the mozzarella gets dark.

Both of our plates got cleaned. Wiped clean with the last tasty scrap.

Posted by: Divide by Zero at February 05, 2023 05:43 PM (enJYY)

199 I would eat Haggis again, especially if had a bottle of scotch to go with it

Posted by: Skip at February 05, 2023 05:43 PM (xhxe8)

200 Pizza: thin, gooey (*not* crispy) crust with an insane amount of cheese + tomato sauce, mushrooms, onions, garlic, black olives, and pepperoni.

Posted by: SFGoth at February 05, 2023 05:40 PM (KAi1n)

Awful.

As bad as the shit pizza I used to eat in Berkeley. I think Arnell's was the name... huge slices with mounds of cheese. Sloppy, undercooked, but cheap.

Posted by: CharlieBrown'sDildo at February 05, 2023 05:43 PM (XIJ/X)

201 The other pizza i love is alfredo sauce, garlic, chicken breast, and bacon, with various Italian cheese.

Posted by: SFGoth at February 05, 2023 05:44 PM (KAi1n)

202 Growing up in Indy my father would take my brother and I to a local Italian grocery store in the 1950's owned by Jimmy. He was an Italian immigrant. His grocery store was also a restaurant that made pizza. We would sit on the 50 gallon drums of flower in Jimmy's kitchen while he would make our pizza. He made his own sausage crumbled in pans and we would watch him make the dough, sauce, sausage layered with cheese. We sat at a diner table in Jimmy's store eating that massive Italian sausage with tonnes of cheese pizza every other week after swimming in the IU indoor pool. Jimmy quit his business when Indiana started a sales tax. He said that he could no longer make his business profitable. He was the maestro of Italian pizza creativity. Government sucks!

Posted by: John at February 05, 2023 05:45 PM (Aqetp)

203 The other pizza i love is alfredo sauce, garlic, chicken breast, and bacon, with various Italian cheese.
Posted by: SFGoth at February 05, 2023 05:44 PM (KAi1n)

You left off the marinated artichoke hearts.

Posted by: G'rump928(c) at February 05, 2023 05:45 PM (yQpMk)

204 This is the recipe I use for Mississippi Pot Roast. Perfect every time. Sorry if it’s already been posted somewhere.

https://tinyurl.com/4vyeb326

Posted by: Piper at February 05, 2023 05:45 PM (ZdaMQ)

205 Was that wrong? Should I not have done that? I tell you, I gotta plead ignorance on this thing, because if anyone had said anything to me at all when I first started here that that sort of thing is frowned upon... you know, cause I've worked in a lot of zoos, and I tell you, people do that all the time.

Posted by: Zookeeper at February 05, 2023 05:46 PM (KFhLj)

206 180. She won the Philly Wing Bowl 2018 by downing 501 wings in 30 minutes, breaking her previous record.

Alas, the Wing Bowl has officially ended.

Posted by: Lola at February 05, 2023 05:46 PM (Wxlzw)

207 They seem to have no problem downing huge amounts of meat.

Posted by: 72 oz. Big Texan Double Entendre at February 05, 2023 05:28 PM (UKe2c)

How do you say it...Do you have her number?

Posted by: The Paolo at February 05, 2023 05:46 PM (XIJ/X)

208 Steak and eggs report:

Hit all the right spots. Meat was rare/medium rare. Had a nice sear with red inside. Finished with a smear of butter because filet is so lean.

I have leftover meat and potatoes for later this week.

Posted by: nurse ratched at February 05, 2023 05:47 PM (U2p+3)

209 This is the recipe I use for Mississippi Pot Roast. Perfect every time. Sorry if it’s already been posted somewhere.

https://tinyurl.com/4vyeb326
Posted by: Piper at February 05, 2023 05:45 PM (ZdaMQ)

Mmm. I wonder if I could substitute the boneless shoulder roast that WinnDixie has on sale for $3.99/lb this week.

Posted by: G'rump928(c) at February 05, 2023 05:49 PM (yQpMk)

210 I need some food. See yas.

Posted by: DB at February 05, 2023 05:49 PM (geLO8)

211 As bad as the shit pizza I used to eat in Berkeley. I think Arnell's was the name... huge slices with mounds of cheese. Sloppy, undercooked, but cheap.
Posted by: CharlieBrown'sDildo

Nowhere did I say either sloppy or undercooked. (Though I'll accept sloppy.) Cheap is relative. Pesto is tasty on pizza too, but not with tomato - either one.

Posted by: SFGoth at February 05, 2023 05:49 PM (KAi1n)

212 Lola I thought this steak woman was same as Wing Bowl winner

Posted by: Skip at February 05, 2023 05:50 PM (xhxe8)

213 CBD,

Your lemon chicken recipe might be enhanced by using preserved lemon vs fresh. Just mind the additional salt.

Posted by: Pete Bog at February 05, 2023 05:50 PM (Jzz++)

214 You left off the marinated artichoke hearts.
Posted by: G'rump928(c)

Those stay on the salad....

Posted by: SFGoth at February 05, 2023 05:50 PM (KAi1n)

215
“Competitive eating” is the dumbest shit on the planet. Why on earth would you take a highly pleasurable, almost therapeutic event like eating good food and turn it into a disgusting, slob-centric competition that can only end in rivers of shit on the crapper? It’s like competitive sex.

Pie eating contest:

https://youtu.be/tLFnFvKhg8c

Posted by: Bertram Cabot, Jr. at February 05, 2023 05:50 PM (63Dwl)

216 Bone Apperteet,ya'll.

Posted by: Ben Had at February 05, 2023 05:50 PM (kOhcP)

217 Would love to have tried Jimmy's pizza...

The original Mama's Pizza in Ft. Worth, fifty years ago (!!!) was a wonderful home-made bread type pizza, huge round pies, and very gooey in a good way. Seventeen-year-old me, used to Pizza Hut and Shakey's, hated it at first; I wouldn't eat it for a year. Went instead to the pepperoni subs they had, which I still wistfully crave. Later, though, I succumbed to that wonderful pizza. Think there is still a Mama's somewhere else in FW, but bet it doesn't taste the same.

Posted by: skywch at February 05, 2023 05:51 PM (uqhmb)

218 Good evening, Ben Had!

Posted by: Dash my lace wigs! at February 05, 2023 05:53 PM (OX9vb)

219 204 This is the recipe I use for Mississippi Pot Roast. Perfect every time. Sorry if it’s already been posted somewhere.

https://tinyurl.com/4vyeb326
Posted by: Piper at February 05, 2023 05:45 PM (ZdaMQ)

Huh. The recipe I found was the same except for doing a quick sear on the meat.

Posted by: Aetius451AD, from the 50s at February 05, 2023 05:53 PM (CsVWE)

220 I was born and raised in NYC so I am psychologically and culturally unable to assign the appellation of pizza to anything other than thin crust Pizza.

Having said that, I have had some very delicious deep dish Italian pie in Chicago.

Posted by: Thomas Bender at February 05, 2023 05:53 PM (up/3i)

221 Your lemon chicken recipe might be enhanced by using preserved lemon vs fresh.

Posted by: Pete Bog at February 05, 2023 05:50 PM (Jzz++)

Great! Now I have to make preserved lemons.

I need to stop reading The Food Thread!

Posted by: CharlieBrown'sDildo at February 05, 2023 05:54 PM (XIJ/X)

222 The other pizza i love is alfredo sauce, garlic, chicken breast, and bacon, with various Italian cheese.
Posted by: SFGoth at February 05, 2023 05:44 PM (KAi1n)

You left off the marinated artichoke hearts.
Posted by: G'rump928(c) at February 05, 2023 05:45 PM (yQpMk)
_____________
Do they sometimes call that "white" pizza? Cuz that's totes racist. H8tr

Posted by: Martini Farmer at February 05, 2023 05:55 PM (Q4IgG)

223 Wing bowl in Philadelphia mentioned started as a alternative to the Eagles not getting to the Super bowl. First was locals but within a few years ringers from around the country's eating contests moved it as prise money was getting up there.

Posted by: Skip at February 05, 2023 05:57 PM (xhxe8)

224 Preserved lemons are a staple.

Lemons, cut in half and then starred. Salt. Smoosh in a jar. More lemons. More salt. More smooshing. Keep going till the jar is full. Top off with lemon juice. Screw on a lid.

Let sit in a cupboard for a week or two.

The lemon rind is amazing. And use the salted juice in salad dressing with the marinated artichoke oil. Add some garlic if you feel so inclined.

Posted by: nurse ratched at February 05, 2023 05:59 PM (U2p+3)

225 Hey! Whole untrimmed Angus beef brisket is $3.49 this weekend. I've got some Pecan and Mesquite chips in the barn for the smoker. Hmm.

Posted by: G'rump928(c) at February 05, 2023 05:59 PM (yQpMk)

226 April !!! Leftover chicken in white wine with porcini mushroom ravioli with pesto. I will share.

Posted by: Ben Had at February 05, 2023 05:59 PM (kOhcP)

227 Tonight is chicken noodle soup. Keeping it simple because the kids came over for sun-dried tomato quiche for lunch

Posted by: San Franpsycho at February 05, 2023 06:00 PM (EZebt)

228 I ate at a Cajun restaurant last night in Houston named ROUXPOUR. This South Louisiana raised guy is pissed I had not eaten there before. Especially since it's 5 minutes from my house. So good.

Posted by: Sebastian Melmoth at February 05, 2023 06:00 PM (Qy9+6)

229 Stepson--who is now 41--has to stop at Mama's Pizza if it's anywhere on his way. We often took him there when he was a wee thing. It think the one on Berry near TCU is the original and that's his favorite. Looks like they have 10 locations in the Metroplex.

Posted by: Art Rondelet of Malmsey at February 05, 2023 06:00 PM (fTtFy)

230 212. Skip, it didn't dawn on me until late in the thread & then I recalled a tiny woman in the local competition.

It's a good thing you defined the former Philly event for others.

Posted by: Lola at February 05, 2023 06:01 PM (Wxlzw)

231 "Competitive eating” is the dumbest shit on the planet. Why on earth would you take a highly pleasurable, almost therapeutic event like eating good food and turn it into a disgusting, slob-centric competition that can only end in rivers of shit on the crapper? It’s like competitive sex.

I don't mean this in any way to be a downer or doompost. I say it more with bemused resignation than full-troated doom, but we (people) are very, very bent. We can ruin anything. You could rewrite your comment to be about pron with few revisions. Here, we have this glorious activity, and we decide that what we need to do is find guys with pricks so big that it's practically a deformity or medical condition and see how much of that can fit in the human ass. Competitive sex. It's super weird. But there's apparently an endless supply of money in it.

So, while we're ruining everything, here's what I wonder: how come none of those dames who can throat ginormous pron schlong doesn't cross over and win all them hotdog-eating contests?

Posted by: bear with asymmetrical balls - an election is simply a festival for the majority at February 05, 2023 06:01 PM (KFhLj)

232 CBD ... Saw a food show this week about a meatball method right up your alley ... The show featured a deli which takes the ends from ALL their meat tubes, grinds them up, then mixes the mish-mosh with an equal amount (I think) of ground WAGYU beef ... Eggs and breadcrumbs may have been added (sorry, can't remember) ... After shaping the meat, the balls were roasted in a wood-fired pizza oven, simmered in tomato sauce, plated, and finished with fresh Parmesan ... I think the show was a "Best Thing I Ever Ate" episode, but couldn't find it in time to post today ... But the deli's unusual method instantly brought CBD to mind.

Posted by: Kathy at February 05, 2023 06:02 PM (JklXp)

233 I will share.
Posted by: Ben Had at February 05, 2023 05:59 PM (kOhcP)

*positions plate next to usb port

Posted by: Dash my lace wigs! at February 05, 2023 06:02 PM (OX9vb)

234 I ate at a Cajun restaurant last night in Houston named ROUXPOUR. This South Louisiana raised guy is pissed I had not eaten there before. Especially since it's 5 minutes from my house. So good.
Posted by: Sebastian Melmoth at February 05, 2023 06:00 PM (Qy9+6)

When I have eaten Cajun by myself, they always just stick me on someone else's table. 'You don't mind do you, cher?'. It's fun.

Posted by: G'rump928(c) at February 05, 2023 06:03 PM (yQpMk)

235 I guess Cajuns don't eat alone.

Posted by: G'rump928(c) at February 05, 2023 06:04 PM (yQpMk)

236 Great! Now I have to make preserved lemons.

I need to stop reading The Food Thread!
Posted by: CharlieBrown'sDildo

Well it’s easy. Nurse’s recipe above is exactly correct I just let them cure for a couple of months so the flavor is even more concentrated.

Use them and everyone thinks you can cook Mediterranean.

Posted by: Pete Bog at February 05, 2023 06:06 PM (Jzz++)

237 Taco pizza with lettuce is a bit of a stretch. I'll eat it, but I won't pay for it, and it must have peppers.

Posted by: Dr. Bone at February 05, 2023 06:06 PM (Jg7EG)

238 What is this NY "pizza" propaganda?

Dough, cheese and 10W-30 is no way to make a pizza, son. Sit down.

Posted by: McLurkerson at February 05, 2023 06:06 PM (wNDOJ)

239 Posted by: John at February 05, 2023 05:45 PM (Aqetp)

That's a great story...thanks!

Posted by: CharlieBrown'sDildo at February 05, 2023 06:07 PM (XIJ/X)

240 I guess Cajuns don't eat alone.
Posted by: G'rump928(c) at February 05, 2023 06:04 PM (yQpMk)

Hah . One of my favorite hole in the wall restaurants in LA was called the Crab Palace. Their seating was not separate tables but a few but long picnic type tables. You never ate alone.

Posted by: Sebastian Melmoth at February 05, 2023 06:07 PM (Qy9+6)

241 So my hometown tater chips are dying off....

Mike-Sells Tater Chips 1910-2023

"The best economy America has ever had!"

Posted by: sven at February 05, 2023 06:08 PM (Lzpvj)

242 236 Great! Now I have to make preserved lemons.

I need to stop reading The Food Thread!
Posted by: CharlieBrown'sDildo

Well it’s easy. Nurse’s recipe above is exactly correct I just let them cure for a couple of months so the flavor is even more concentrated.

Use them and everyone thinks you can cook Mediterranean.
Posted by: Pete Bog at February 05, 2023 06:06 PM (Jzz++)

That's probably reasonable!

And everyone has such yummy dinners posted. I'm writing down my future mental menus...

Posted by: Nova Local at February 05, 2023 06:08 PM (exHjb)

243 When I was a kid we had at least 6 or more pizza joints within walking or short drive distance. Every one was different, sweet sauce, no sauce, lots of sauce, thick, thin and everything in between. We were spoiled, all gone but 2 places now.

Posted by: dartist at February 05, 2023 06:09 PM (U2hGT)

244 I have been fortunate to have eaten Pete Bog's chicken with the preserved lemons. Fantastic.

Posted by: Ben Had at February 05, 2023 06:09 PM (kOhcP)

245 238 Posted by: McLurkerson at February 05, 2023 06:06 PM (wNDOJ)

Bippity-Bippity!

//Luigi who wins by doing nothing

https://youtu.be/u5IyYNI28gM

Posted by: sven at February 05, 2023 06:09 PM (Lzpvj)

246 My first job was at Mama’s Pizza in Plano. I still make pizza the same way.

Posted by: Duke Lowell at February 05, 2023 06:09 PM (u73oe)

247 72oz steak challenge:

Five thousand bucks ain't enough.

I mean, consider the gastro-intestinal distress after eating that much, that quickly... ugh!

Posted by: JQ at February 05, 2023 06:10 PM (o0Fxd)

248 Use them and everyone thinks you can cook Mediterranean.

Posted by: Pete Bog at February 05, 2023 06:06 PM (Jzz++)

I'm trying to remember the name of the restaurant where I first had them. Great place on College Ave. in Oakland. Probably closed!

Posted by: CharlieBrown'sDildo at February 05, 2023 06:10 PM (XIJ/X)

249 241 So my hometown tater chips are dying off....

Mike-Sells Tater Chips 1910-2023

"The best economy America has ever had!"
Posted by: sven at February 05, 2023 06:08 PM (Lzpvj)

Mike Sells is going out of business?! Damn.

Posted by: Aetius451AD, from the 50s at February 05, 2023 06:11 PM (CsVWE)

250 My first paycheck job was washing dishes at the first pizzeria that opened in our town, owned and run by a Cuban.

Our pizza was ... unfortunate.

Posted by: G'rump928(c) at February 05, 2023 06:11 PM (yQpMk)

251 Posted by: Ben Had at February 05, 2023 06:09 PM (kOhcP)

Flattery will get you a second serving! Sham about the lumpy couscous. Room for improvement I guess.

Posted by: Pete Bog at February 05, 2023 06:11 PM (Jzz++)

252 225 hey! We’re neighbors! Just saying’ 🤣😂

Posted by: Piper at February 05, 2023 06:11 PM (ZdaMQ)

253 Okay Molly you set the record. Seems a shame to do that with steak rather than hot dogs but as long as I wasn't buying the steaks.

Posted by: PaleRider at February 05, 2023 06:11 PM (3cGpq)

254 That's also where I first smoked a cigarette.

Posted by: G'rump928(c) at February 05, 2023 06:11 PM (yQpMk)

255 Mama's Pizza on Rosedale, the one I went to, was actually the first, in 1968. (I was pretty sure it was, but just looked it up.) Guy was Ed Stebbins, with a mom from Naples Italy. Saw his picture just now and actually remembered seeing him in the Rosedale location- boy, I'm old!

Posted by: skywch at February 05, 2023 06:12 PM (uqhmb)

256 236 Great! Now I have to make preserved lemons.

I need to stop reading The Food Thread!
Posted by: CharlieBrown'sDildo

We call preserved lemons 'Lemoncello' in the Javems' household.

Posted by: Javems at February 05, 2023 06:12 PM (AmoqO)

257 247 72oz steak challenge:

Five thousand bucks ain't enough.

I mean, consider the gastro-intestinal distress after eating that much, that quickly... ugh!
Posted by: JQ at February 05, 2023 06:10 PM (o0Fxd)

Grand Prize: $5000
Treatment for impacted bowel: $10000
Never having the feeling of having eaten a bowling ball of meat: Priceless

Posted by: Aetius451AD, from the 50s at February 05, 2023 06:12 PM (CsVWE)

258 I saw a lady on a cooking show make a skillet pizza. You prepare your pizza in the opposite order as normal. Put the skillet in oven to cook. When done turn the skillet over and dump it out.

Posted by: Sebastian Melmoth at February 05, 2023 06:13 PM (Qy9+6)

259 247 72oz steak challenge:

Five thousand bucks ain't enough.

I mean, consider the gastro-intestinal distress after eating that much, that quickly... ugh!
Posted by: JQ at February 05, 2023 06:10 PM (o0Fxd)

You have to understand - competitive eating is like marathon running. They train hard to do it (that's why all the world class eaters are not overweight) and they practice.

So, they aren't in a lot of distress (unless they are going for personal records). Just like top marathoners aren't in a ton of distress at the end of their marathon races vs Joe Schmo, this seemed like a good idea to run b/c I've done 5Ks, is...

Posted by: Nova Local at February 05, 2023 06:13 PM (exHjb)

260 place on College Ave. in Oakland. Probably closed!
Posted by: CharlieBrown'sDildo at February 05, 2023 06:10 PM (XIJ/X)

Not much hasn’t. It’s really gone downhill. Rockridge isn’t too bad.

Posted by: Pete Bog at February 05, 2023 06:13 PM (Jzz++)

261 I'm exceedingly lazy when it comes to food and cooking. Spousal unit does that; I do clean up. But I think I'm going to do that preserved lemon thing. It sounds like even I can't screw it up. I think.

Posted by: bear with asymmetrical balls - an election is simply a festival for the majority at February 05, 2023 06:14 PM (KFhLj)

262 254 That's also where I first smoked a cigarette.
Posted by: G'rump928(c) at February 05, 2023 06:11 PM (yQpMk)

I smoked my first cigarette at church camp. I was awful.

Posted by: Dash my lace wigs! at February 05, 2023 06:14 PM (OX9vb)

263 How does one cook with Pete Bog? Just say. YES, Chef

Posted by: Ben Had at February 05, 2023 06:14 PM (kOhcP)

264 Not much hasn’t. It’s really gone downhill. Rockridge isn’t too bad.

Posted by: Pete Bog at February 05, 2023 06:13 PM (Jzz++)

I think it was just down the street from Dryers Ice Cream? Great restaurant with a great wine list.

Shit...senior moment!

Posted by: CharlieBrown'sDildo at February 05, 2023 06:15 PM (XIJ/X)

265 My first job was at Mama’s Pizza in Plano. I still make pizza the same way.

That is a blast from the past. Loved the Mama's pizza back in the 80s. Did they put garlic in the crust or in the toppings?

There was a very distinct garlic taste to the pizza.

Posted by: Reuben Hick at February 05, 2023 06:15 PM (l7lsb)

266 249 Posted by: Aetius451AD, from the 50s at February 05, 2023 06:11 PM (CsVWE)

It was reeling our last two trips up north you could tell by lost market share in gas stations.

The power of peanut oil, it has always been a no pun intended thin margin commodity b/c of its cook cycle.

It just galls me, the chips survived two world wars, the cold war, and the GWOT hell I sent dozens of bags downrange for the Lost Ohioan brigades.

Another piece of my world gone.

Posted by: sven at February 05, 2023 06:15 PM (Lzpvj)

267 So, they aren't in a lot of distress (unless they are going for personal records). Just like top marathoners aren't in a ton of distress at the end of their marathon races vs Joe Schmo, this seemed like a good idea to run b/c I've done 5Ks, is...
Posted by: Nova Local at February 05, 2023 06:13 PM (exHjb)

To be fair, I would prefer to take a shot at an eating contest over a marathon.

Posted by: Aetius451AD at February 05, 2023 06:15 PM (CsVWE)

268 Never having the feeling of having eaten a bowling ball of meat: Priceless

I missed them when they were on tour, opening for Bowling For Soup.

Posted by: mikeski at February 05, 2023 06:16 PM (P1f+c)

269 When I'm cooking, I try to be neat about things.
...
Her Majesty does everything, then cleans up afterwards. Any others like this?

Posted by: Hadrian the Seventh at February 05, 2023 04:48 PM (MoZTd)

I'm with you. I think it is easier to maintain cleanliness and avoid contamination when you clean as you go.

Posted by: CharlieBrown'sDildo at February 05, 2023 04:50 PM (XIJ/X)

I clean as I go. Who wants to be bothered after enjoying a delicious meal, especially when you have company and just want to visit.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 06:17 PM (PyOKD)

270 72oz steak challenge:

Five thousand bucks ain't enough.

I mean, consider the gastro-intestinal distress after eating that much, that quickly... ugh!
Posted by: JQ at February 05, 2023 06:10 PM (o0Fxd)

Of course King of the Hill had an episode that covers the steak challenge.

Posted by: Sebastian Melmoth at February 05, 2023 06:17 PM (Qy9+6)

271 How does one cook with Pete Bog? Just say. YES, Chef
Posted by: Ben Had at February 05, 2023 06:14 PM (kOhcP)

Oui.

It’s always a pleasure working with someone who is not too headstrong and opinionated.

Posted by: Pete Bog at February 05, 2023 06:19 PM (Jzz++)

272 "Training" for the over-consumption of food. Sounds really f'ing expensive. And wasteful.

But hey, it's a free country. (riiiight) Knock yerself out, Molly! As long as you pay your own bills...

Posted by: JQ at February 05, 2023 06:19 PM (o0Fxd)

273 To be fair, I would prefer to take a shot at an eating contest over a marathon.
Posted by: Aetius451AD at February 05, 2023 06:15 PM (CsVWE)

I'd like to do that drinking contest like in the first Indiana Jones. Pistari!, pistari.

https://ytube.io/3acP

Posted by: G'rump928(c) at February 05, 2023 06:20 PM (yQpMk)

274 Never having the feeling of having eaten a bowling ball of meat: Priceless

Posted by: Aetius451AD, from the 50s at February 05, 2023 06:12 PM (CsVWE)

I'd cut a bitch for a baseball filet and a baked potato.

Posted by: Comrade flounder, Disinformation Demon at February 05, 2023 06:20 PM (PyOKD)

275 The biggest steak I have ever eaten was a 2lb porterhouse. It was delicious. NOT something I would want to do regularly though.

Posted by: Aetius451AD at February 05, 2023 06:22 PM (CsVWE)

276 Columbus -style pizza. is best. All others are number 2 or lower. I included a URL with further info, and was told that the URL was "very annoying".. Bite me, dude.

Posted by: Surellin at February 05, 2023 06:23 PM (BAOcL)

277 Rainy day here. Cooking simple food today: Tomato soup and grilled cheese sammiches.

Posted by: JQ at February 05, 2023 06:23 PM (o0Fxd)

278 I clean as I go. Who wants to be bothered after enjoying a delicious meal, especially when you have company and just want to visit.
Posted by: Comrade flounder,

I love cooking with the lovely and talented as she cleans up constantly. It’s great until she takes the stir spoon or the slicing knife for cleaning while you are still using it.

Posted by: Pete Bog at February 05, 2023 06:23 PM (Jzz++)

279 Ayeet, I'm off to the store to get either the on sale brisket or the on sale shoulder roast, whichever looks better.

Back for the gubs.

Posted by: G'rump928(c) at February 05, 2023 06:23 PM (yQpMk)

280 It’s always a pleasure working with someone who is not too headstrong and opinionated.

Posted by: Pete Bog at February 05, 2023 06:19 PM (Jzz++)

But then you will never enjoy the glory of stirred Paella!

Posted by: CharlieBrown'sDildo at February 05, 2023 06:24 PM (XIJ/X)

281 Or Cool Hand Luke....What we have here

Posted by: dartist at February 05, 2023 06:24 PM (U2hGT)

282 People who eat the wrong style pizza should lose their 2nd Amendment rights!

(I may have combined posts. maybe.)

Posted by: Guy Mohawk at February 05, 2023 06:24 PM (8GBH4)

283
Any pizza joint that advertises, 'Dough made fresh daily' gets placed on my list of 'Not gonna waste time to eat there.'

'Fresh dough' is flour, water, and yeast - which has not even reached puberty. It's gonna sit in your gut like a lead weight.

Posted by: Divide by Zero at February 05, 2023 06:24 PM (enJYY)

284 A memory I will cherish. Cooking in a kitchen with Pete Bog and CBD.

Posted by: Ben Had at February 05, 2023 06:24 PM (kOhcP)

285 Over 250 comments and no one has mentioned "The Freshman"?

It's like I don't know you people.

"There he is, your Komodo dragon..."

Posted by: sal: tolle adversarium et afflige inimicum at February 05, 2023 06:25 PM (wE246)

286 Columbus style pizza:

https://tinyurl.com/336j6cjn

Kind of like the Jack's frozen pizzas.

Posted by: Aetius451AD at February 05, 2023 06:25 PM (CsVWE)

287 I included a URL with further info, and was told that the URL was "very annoying"

Posted by: Surellin at February 05, 2023 06:23 PM (BAOcL)

Ah yes...the world according to Pixy.

Try putting it in the "URL" box above the comment box. That might work.

Posted by: CharlieBrown'sDildo at February 05, 2023 06:26 PM (XIJ/X)

288 278 I clean as I go. Who wants to be bothered after enjoying a delicious meal, especially when you have company and just want to visit.
Posted by: Comrade flounder,

I love cooking with the lovely and talented as she cleans up constantly. It’s great until she takes the stir spoon or the slicing knife for cleaning while you are still using it.
Posted by: Pete Bog at February 05, 2023 06:23 PM (Jzz++)

You all knew I was gonna sign off to clean up

. I only clean counters and stovetops as I go - dishes all go in the sink b/c 6 people worth of silverware joins everything in the dishwasher after leftovers (if there are any, and tonight I'm very doubtful) - laziness creating the perfect environmentally friendly moment of lowest water and power usage from a single full dishwasher run, and not multiple hand washings or dishwasher runs (and nope, I don't load as I go, b/c unloading is usually my 1s task for clean up

...

Posted by: Nova Local at February 05, 2023 06:26 PM (exHjb)

289 But then you will never enjoy the glory of stirred Paella!
Posted by: CharlieBrown'sDildo

Properly called “Risotto” or Rice a Roni!😁

Posted by: Pete Bog at February 05, 2023 06:26 PM (Jzz++)

290 Left over Sunday for me

Posted by: Nevergiveup at February 05, 2023 06:26 PM (Irn0L)

291 The picture of the 2nd pizza pie is what I consider the best pizza. A nice thin crust, delicious toppings melding together nicely. A glass of the beverage of your choice and all is well in the world.

Deep dish pizza you are eating a dough cake with a tomato sauce glaze, bleh.

Posted by: Scuba_Dude at February 05, 2023 06:28 PM (fe7in)

292 Properly called “Risotto” or Rice a Roni!😁

Posted by: Pete Bog at February 05, 2023 06:26 PM (Jzz++)

Hah!

The socarrat forms in the last five minutes anyway.

Posted by: CharlieBrown'sDildo at February 05, 2023 06:29 PM (XIJ/X)

293 Was reading about Mike Sells chips going out of business and saw that it's Fish Fry season in Dayton. Churches, Rotary Clubs, Polish Clubs, all the Atlantic Codfish you can eat. They'd run my scrawny ass off after a couple hours.

Posted by: Eromero at February 05, 2023 06:30 PM (MF3yS)

294 A memory I will cherish. Cooking in a kitchen with Pete Bog and CBD.
Posted by: Ben Had at February 05, 2023 06:24 PM (kOhcP)

Mutually my dear. Looking forward to the next opportunity. Can we do MoMe PAELLA in consecutive years?

Posted by: Pete Bog at February 05, 2023 06:31 PM (Jzz++)

295 https://tinyurl.com/2p8zhvwd
20 Tweets from Bad Blue

Posted by: Skip at February 05, 2023 06:31 PM (xhxe8)

296 Ah! Food thread! Just marking time until the guests show up for dinner. My guest, Doug has a pork tenderloin in the oven, with salad and baked taters etc., on the side. I don't have anything to do except stay out of the way and drink beer. Life is good.

Posted by: Alberta Oil Peon at February 05, 2023 06:32 PM (tkR6S)

297 Yes, Chef!

Posted by: Ben Had at February 05, 2023 06:33 PM (kOhcP)

298 Not necessarily a pizza snob, but the best in the world are Regina's in Boston, Amodern Apizza in New Haven and Landlord's in Pawleys Island, SC

Posted by: Regular joe at February 05, 2023 06:33 PM (nnp+f)

299 294 Mutually my dear. Looking forward to the next opportunity. Can we do MoMe PAELLA in consecutive years?

Posted by: Pete Bog at February 05, 2023 06:31 PM

I got to the paella feast a little late last year. It was DELICIOUS!!

Posted by: Scuba_Dude at February 05, 2023 06:33 PM (fe7in)

300 That was some good paella.

Posted by: Eromero at February 05, 2023 06:34 PM (MF3yS)

301 Thin crust pizza for full appreciation of flavorful toppings, and cruncheesy Detroit-style for Caligula-level indulgence and mouthfeel.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 05, 2023 06:34 PM (Dc2NZ)

302 I'm having a slice of bacon along with my Wild Turkey 101.

Posted by: Eromero at February 05, 2023 06:35 PM (MF3yS)

303 I just love a thin crust pizza with no tomato, just some olive oil,(garlic), mushrooms, black olives and parmesan cheese (or substitute other dry type cheese).
I serve these more as appetizers.

Posted by: gourmand du jour at February 05, 2023 06:36 PM (jTmQV)

304 Just saw a video on old features on cars that went by the wayside like pop up headlights, vent windows and bench seating. What was the name for the headlights that had the panel that swung down in front of them? I remember seeing it on some of the bigger, barge like sedans.

Posted by: Aetius451AD at February 05, 2023 06:37 PM (CsVWE)

305 That was some good paella.

Posted by: Eromero at February 05, 2023 06:34 PM (MF3yS)

It really was. Rancher Bob's fire gave it the perfect hint of smoke, and Pete Bog's shrimp stock made it incredible!

Posted by: CharlieBrown'sDildo at February 05, 2023 06:38 PM (XIJ/X)

306 149 What type of pizza works best with sad music?
Posted by: That Northern skulker at February 05, 2023 05:16 PM (VdGjU)
---

Chef Boyardee from a box.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 05, 2023 06:38 PM (Dc2NZ)

307 304 Just saw a video on old features on cars that went by the wayside like pop up headlights, vent windows and bench seating. What was the name for the headlights that had the panel that swung down in front of them? I remember seeing it on some of the bigger, barge like sedans.
Posted by: Aetius451AD at February 05, 2023 06:37 PM
Some Continentals and Marquis had those.

Posted by: Eromero at February 05, 2023 06:39 PM (MF3yS)

308 Paella crust....mmm

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 05, 2023 06:40 PM (Dc2NZ)

309 @149

>>What type of pizza works best with sad music?

That single slice square pizza that are in a cardboard box in the freezer section that come 10 for 10.

Posted by: Thomas Bender at February 05, 2023 06:40 PM (up/3i)

310 Ben Had, when can we expect the date for the 2023 TXMoMe?

Posted by: Scuba_Dude at February 05, 2023 06:41 PM (fe7in)

311 It really was. Rancher Bob's fire gave it the perfect hint of smoke, and Pete Bog's shrimp stock made it incredible!
Posted by: CharlieBrown'sDildo a

Shucks, I couldn’t have done it without lots of good help including the precision rub application for the ribs. And I mean precise.

Posted by: Pete Bog at February 05, 2023 06:43 PM (Jzz++)

312 Thin, crispy crust. A lot of people get distracted with too many toppings and completely overlook the herbs and spices and olive oil.

I throw my crust in the oven at 550F for 3 minutes on a pizza stone, then pull it out and add the sauce and toppings and put it back in for another 5 minutes or so.

Posted by: Lemmiwinks at February 05, 2023 06:43 PM (h1jJh)

313 Scuba_dude, soon

Posted by: Ben Had at February 05, 2023 06:43 PM (kOhcP)

314 Posted by: CharlieBrown'sDildo at February 05, 2023 06:38 PM (XIJ/X)
----
My strategy was to grab a fork and stay out of the way!

Posted by: Weasel at February 05, 2023 06:44 PM (WoIMU)

315 149 What type of pizza works best with sad music?

Posted by: That Northern skulker at February 05, 2023 05:16 PM

The home made type, slice of white bread, Prego tomato sauce and grated Parmesan cheese from a box all put in a toaster oven.

Posted by: Scuba_Dude at February 05, 2023 06:44 PM (fe7in)

316 313 Scuba_dude, soon

Posted by: Ben Had at February 05, 2023 06:43 PM

Posted by: Scuba_Dude at February 05, 2023 06:45 PM (fe7in)

317 Pete Bog hahahahaha

Posted by: Ben Had at February 05, 2023 06:45 PM (kOhcP)

318 My first cooking job was at Shakey’s Pizza in Lakewood Washington in 1978. Taught me everything I know about cooking.

Posted by: Pete Bog at February 05, 2023 06:46 PM (Jzz++)

319 I used to be a thing.

Posted by: Floor mounted dimmer switch at February 05, 2023 06:48 PM (WrQ1e)

320 CBD ... Higher up @232, I mentioned seeing a never-the-same meatballs episode on TV last week ... Took me awhile to find a link but, if anyone's interested, here it is: ... https://tinyurl.com/yskf2e8y

Posted by: Kathy at February 05, 2023 06:48 PM (JklXp)

321
I throw my crust in the oven at 550F for 3 minutes on a pizza stone, then pull it out and add the sauce and toppings and put it back in for another 5 minutes or so.

Posted by: Lemmiwinks at February 05, 2023 06:43 PM

I agree, the two step approach is the way to go unless you have an 800 degree wood fired oven. Give the dough a good chance to rise before it gets weighted down by the other deliciousness. If it gets weighted down the dough becomes a mess of soggy goo.

Posted by: Divide by Zero at February 05, 2023 06:49 PM (enJYY)

322 What was the name for the headlights that had the panel that swung down in front of them?

At risk of violating the 500 comment rule on a Food Thread, I think they were just called "hideaway" headlights.

Posted by: Oddbob at February 05, 2023 06:49 PM (nfrXX)

323 Made some really good meatballs tonight, with beef/veal/pork, ground bacon, pecorino romano cheese, and bread crumbs, plus generous application of Italian herbs and garlic. I sometimes leave out the bread crumbs but they really make the meatballs more tender.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 05, 2023 06:49 PM (Dc2NZ)

324 319 I used to be a thing.
Posted by: Floor mounted dimmer switch at

Tell me about it.

Posted by: The Clapper at February 05, 2023 06:50 PM (Jzz++)

325 Bluebell, is there a timeframe for the NoVaMoMee yet?

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 05, 2023 06:51 PM (Dc2NZ)

326 324 319 I used to be a thing.
Posted by: Floor mounted dimmer switch at

Tell me about it.

Posted by: The Clapper at February 05, 2023 06:50 PM

Hush, both of you

Posted by: Buggy Switch at February 05, 2023 06:52 PM (fe7in)

327 Gonna have a party a week from tonight to celebrate the final match of the Men's Professional Tackle Football League. Planning to cook some baby backs.

Posted by: Quarter Twenty at February 05, 2023 06:53 PM (WrQ1e)

328 Bluebell, did you receive my email about two weeks ago?
Posted by: Stephen Price Blair at February 05, 2023 04:18 PM (EXyHK)
--------

Hi Stephen - I don't think I did. What address did you send it to?

Posted by: bluebell at February 05, 2023 06:53 PM (pTb/Z)

329 Mutually my dear. Looking forward to the next opportunity. Can we do MoMe PAELLA in consecutive years?
Posted by: Pete Bog at February 05, 2023 06:31 PM (Jzz++)

Yes, please!

Posted by: Dash my lace wigs! at February 05, 2023 06:54 PM (OX9vb)

330 Bluebell, is there a timeframe for the NoVaMoMee yet?
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 05, 2023 06:51 PM (Dc2NZ)
-------

Not yet! I've got to get with Weasel on that. I'll pester him at 7:00; he won't be busy then.

Posted by: bluebell at February 05, 2023 06:54 PM (pTb/Z)

331 328 What address did you send it to?

Posted by: bluebell at February 05, 2023 06:53 PM

Is it shivsRus@theslammer.org?

Posted by: Scuba_Dude at February 05, 2023 06:55 PM (fe7in)

332 Bacon and Wild Turkey, is that like a club sandwich but without bread?

Posted by: Skip at February 05, 2023 06:56 PM (xhxe8)

333 Is it shivsRus@theslammer.org?
Posted by: Scuba_Dude at February 05, 2023 06:55 PM (fe7in)
---------

I tried for that one, but believe it or not it was already taken.

Posted by: bluebell at February 05, 2023 06:56 PM (pTb/Z)

334 Cool video on 50s styling at GM.

https://tinyurl.com/bde8detf

Posted by: Aetius451AD at February 05, 2023 06:57 PM (CsVWE)

335 144 Posted by: Miley, okravangelist at February 05, 2023 05:09 PM
How much was your VHA back then?

Posted by: Eromero at February 05, 2023 05:13 PM (MF3yS)

Sorry, I had to take off. What is VHA?

Posted by: Miley, okravangelist at February 05, 2023 06:58 PM (Mzdiz)

336 333 I tried for that one, but believe it or not it was already taken.

Posted by: bluebell at February 05, 2023 06:56 PM

Find out who took it and meet the in The Yard. ;-)

Posted by: Scuba_Dude at February 05, 2023 06:58 PM (fe7in)

337 Fake Meat Fail: Sales Collapse At Beyond Meat, Impossible Foods As 20% Of Staff Laid Off

Posted by: andycanuck (Vwz3I) at February 05, 2023 06:58 PM (Vwz3I)

338 *waves* Hope all is well with you and yours.
Posted by: Notorious BFD at February 05, 2023 04:05 PM (Xrfse)
----------

You're probably gone by now, but hello! All is well, hope the same is true for you.

Posted by: bluebell at February 05, 2023 06:59 PM (pTb/Z)

339
Columbus style pizza:

https://tinyurl.com/336j6cjn

Kind of like the Jack's frozen pizzas.
Posted by: Aetius451AD

Jack's are pretty skimpy with the toppings. Newman's Own has a lot more.

Posted by: Bertram Cabot, Jr. at February 05, 2023 07:01 PM (63Dwl)

340 It's a brag but I like my meatballs better than any I've tasted. Beef, cheese, parsley, eggs, bread crumbs and a little milk. Slip them into your sauce, no browning and don't stir for 20 minutes. Most tender meatballs I've ever had.

Posted by: dartist at February 05, 2023 07:03 PM (U2hGT)

341 Nood. Gub thread.

Posted by: Aetius451AD at February 05, 2023 07:05 PM (CsVWE)

342 @337

>>Fake Meat Fail: Sales Collapse At Beyond Meat, Impossible Foods As 20% Of Staff Laid Off

It really is ironic and pathological that people who claim meat is murder and vegetarianism is superior seem to want their fake meat to taste like, well, meat.

Posted by: Thomas Bender at February 05, 2023 07:05 PM (up/3i)

343 Great! Now I have to make preserved lemons.

I need to stop reading The Food Thread!

Posted by: CharlieBrown'sDildo at February 05, 2023 05:54 PM (XIJ/X)

My fermented limes didn't make it. I kept forgetting to add water around the rim.

Posted by: Miley, okravangelist at February 05, 2023 07:07 PM (Mzdiz)

344 There is a food truck in my area called Pizza 360. They show up at my local brewery every few weeks. Real Italian brick pizza oven on a trailer. Pretty good pizza, and it is in your hand in less than 3 minutes after ordering. Perfect food truck concept.

I think it's a franchise. If you see one around, it's worth a try.

Posted by: Penultimatum at February 05, 2023 07:07 PM (1QSX/)

345 It really is ironic and pathological that people who claim meat is murder and vegetarianism is superior seem to want their fake meat to taste like, well, meat.
Posted by: Thomas Bender at February 05, 2023 07:05 PM (up/3i)

And yet they keep failing. This is why they hate capitalism.

Posted by: Aetius451AD at February 05, 2023 07:08 PM (CsVWE)

346 >>>What type of pizza works best with sad music?

>Tombstone

Posted by: Dr. Bone at February 05, 2023 07:11 PM (Jg7EG)

347 The briskets were huge and looked like too much effort on a spur-of-the-moment thing, so I went with the Angus boneless shoulder roast so I will try Piper's recipe this week.

Posted by: G'rump928(c) at February 05, 2023 07:20 PM (yQpMk)

348 The only thick pizza I would ever eat is Sicilian and it ain’t round. Done best in Jersey pizza parlors.

Posted by: Sidney at February 05, 2023 07:39 PM (itAo5)

349 347 tell me how it goes!

Posted by: Piper at February 05, 2023 08:42 PM (ZdaMQ)

350 Bluebell, if you are still here, I sent it to your nic everywhere at the evil Google.

Posted by: Stephen Price Blair at February 05, 2023 10:28 PM (EXyHK)

351

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