How much of what did you make??
I made about 11 sausages, and we only ate around 4-5 that day.
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Well, as long as you continue dropping by I'll be glad. It's good to take it easy from time to time.
...and you are? :-)
Thanks. I had a bit of a nightmare, last night. I dreamt that I stopped posting for a week, and when I came back, nobody remembered who I was. *shudder*
They say that dreams help us process the problems in our lives. Still, I have been rattled by a few over the years.
John Napier you are a valued person, even if you do not always feel like you are valued. We all feel like we do not matter at times in our lives. Remember that feelings do change. One of the best ways to get out of feeling under valued is to help out others.
Today I'm doing black rice with shrimp to use the all-i-oli I did the other day before it spoils.
You can spread/"paint" the allioli on boneless, skinless chicken and then roll it/dust it in seasoned bread crumbs (or seasoned crushed crackers or potato chips). It will freeze up well, and then you can pop it in the oven some evening when you're short on prep time.
Interesting recipe! I do it with white sauce. I boil some chicken, cover it in thick white sauce and then I stuff it and freeze it.
Thanks. I had a bit of a nightmare, last night. I dreamt that I stopped posting for a week, and when I came back, nobody remembered who I was. *shudder*
Martha!?!
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Thanks. I had a bit of a nightmare, last night. I dreamt that I stopped posting for a week, and when I came back, nobody remembered who I was. *shudder*Martha!?!
WHY DID YOU SAY THAT NAME?
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I made ribs tonight, for game day... Dry rub only, and ate before any games were played.
We played Star-realms, PAPCG RotRL, and Love Letter: The Hobbit edition. all in all, a decent game day.
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I made a left-over mish mash:
- marinated chicken and steak tips from a dinner I held Monday
- vidalia onions
- red peppers
- cubanello frying peppers
- garlic
- corn kernels
- green beans
- broccoli
Added some soy sauce, hoisin sauce and siracha sauce. Oh and after cooking the meat bits I deglazed the pan with hard cider.
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Sounds delicious! I'm having lunch with my parents in law today and I think we'll just order some pizza.
What are your favorite pizza toppings?
Cannot tell, I love variety. I love all kind of roasted veggies, natural tomato, cured ham... but also meat or bacon, specially in BBQ pizza, grilled chicken, blue cheese...
A pizza place here in Lugo serves a pizza with octopus and paprika that is delicious!
I also tried a pizza with blue cheese and apple that was delicious.
Definitely not anchovies. *blegh*
I love anchovies, both in pizza and sandwich. There is also a sauce called olivada with olives, olive oil, anchovies and I don't remember what else that is delicious.
I'm only one of two people I personally know who likes anchovies. When I'm ordering a pizza just for myself it's usually pepperoni, onions, green olives, and anchovies. Some of Kileanna's toppings would never sell here in the US, though I'd give them a try. I love pizza and will eat just about anything on one.
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But with some other ingredients to balance that slight salt excess they make a great combination.
Hmmmm... I also liked smoked salmon with cream cheese. In a pizza or outside a pizza.
I'm only one of two people I personally know who likes anchovies. When I'm ordering a pizza just for myself it's usually pepperoni, onions, green olives, and anchovies. Some of Kileanna's toppings would never sell here in the US, though I'd give them a try. I love pizza and will eat just about anything on one.
I don't like pepperoni a lot.
I can put anything on a pizza,as I often bake them myself I get creative. Another of my favorite toppings is a white pizza with spinach and ricotta.Another question: thin crust or not?
I have tried American style pizza which is not ad thin and also real italian Pizza (I've been to Italy and we also have some Pizza places here where the owners are italian) where the crust is so thin that it looks like a cookie.
Here most places offer Thin, Hand Tossed, or Thick. Thin can be as thick as a cracker and it's my least favorite. I prefer thick crust, as I love bread, but most people, at least the ones I know, prefer the hand tossed which is somewhere in the middle. I also love melted garlic butter poured over my slices, though not every pizza chain offers it. Most pizza places, at least in the area where I live, are members of nationwide chains, though there are a few places in Little Rock (about 25 miles from me) that are independently owned and make some really good pies.
I like a deep-dish alfredo chicken and spinach pizza. I find that simplicity is often it's own reward, (and less toppings is always cheaper... Which is good for my wallet :p)
That being said... I would be interested in trying a octopus, paprika pizza. Can you give us a recipe or a guess on the best topping ratio for that one? I could probably hunt down some octopus, and I could definitely get ahold of some paprika. :) I also make a pretty decent crust:D (if you've never done so, try adding about a tablespoon of corn-meal to your pizza crust, it adds a bit of flavor and changes the texture just slightly)
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I like a deep-dish alfredo chicken and spinach pizza.
Oh boy. I love that.
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We have a place here in town called Larry's Pizza that makes a lot of oddball kinds of pizzas, ranging from buffalo chicken wing to baked potato pizza. They have taco pizzas, cheeseburger pizzas, and other odd combos all served buffet style. But they are all so good!
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MMM Taco pizza...
They even have dessert pizzas such as chocolate chip peanut butter and cherry and blueberry cheesecake pizzas. The blueberry is divine.
A Pizza place here has nutella calzone.
None, save one, of the pizzeria's around me even know what a taco pizza is, and the one that does serve it, doesn't do that great a job on it, but it is just good enough that I can satisfy my cravings for it when I feel like I want one...
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One of the pizzas that we ordered today had teriyaki sauce. It was pretty good.
Back when I was younger I worked for several pizza parlors. One of my favorites from that time was shaved steak and feta cheese pizza. Nowadays I'd likely go into shock eating that.
The two independent parlors I worked at were Greek-immigrant owned. Greek pizza is typically a dish pizza, but not 'deep' like a Chicago-style pie. It has the thin profile of a hand-tossed pizza with the baked crust finish of a dish pizza. It's my favorite to this day, although these pizzerias are slowly dying out in my area.
I'm only one of two people I personally know who likes anchovies. When I'm ordering a pizza just for myself it's usually pepperoni, onions, green olives, and anchovies. Some of Kileanna's toppings would never sell here in the US, though I'd give them a try. I love pizza and will eat just about anything on one.
I too like anchovies, and I'm the only person I personally know to like them. Pizza for myself is normally proper Hawaiian if it's available, or as close as I can get if not: substitute ham for Spam, must have pineapple, BBQ sauce if it's an option. I like my veggies on pizza too, though I can live without mushrooms.
I like really salty foods, but I don't like fish, so anchovies are right out.
Salt beef is great though. I can eat slices of that like most people eat tortilla chips.
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I only do anchovies thinly sliced on a Cesar salad.
For pizza im pretty adventurous. I have two go to styles, sausage and mushroom or Canadian bacon, pineapple, and banana peppers. I too love bread, if you havent caught on, but ill do any type of crust. Typically, a place does one style of crust better than others so I stick to what the place is known for. I do love me a chicago style deep dish pie every now and then. Thai peanut is a new favorite style pizza too. Greek is always great, in fact, a place down the street makes their greek pie on pita/naan bread and its fantastic.
The one I know has anchovies in it too. I'm not sure if the recipe is Greek, I'm pretty sure there oa at least one of Spanish origins, with dried tomato, basil, capers and anchovies in it.
There are a lot of versions for it anyway.
never had anchoves. always been curious. always heard its an acquired taste.
Yes, I didn't like them a lot the first time I had them, but I gave them another chance and now I love them.
I don't like anchovy filled olives a lot, though.
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Went to a Subway restaurant a while ago. I got a sub with sausage slices, spicy cheese, cucumber, paprika and jalapenos. That last was apparently highly significant... I got a covering of sliced jalapeno, several slices thick over the whole sub. I wasn't paying attention. I noticed it when my mouth started to burn a bit more than I was used to. So I figure this out... but I thought, what the hell. I ate it all. My stomach felt weird all day. Going to the toilet wasn't a great time. But it was a good sub. :)
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Quiznos had a sub that I really liked but it was temporary promotional thing. prime rib with fire-roasted poblano peppers with chipotle mayo, layered with habanero and jalapeno pepperjack cheese. So good super hot for fast food. I feel like every time they had one i really liked they discontinued it. really no wonder they are going (went maybe) bankrupt.
I envy your ability to enjoy jalapenos and habaneros. I hit 30 and both of those now tear my insides up and/or give me acid reflux, the only things that can. I generally prefer Subway to Quiznos, just because I usually found Subway the better deal. Quiznos had more interesting sandwiches I must say.
Yeah I tend towards complex flavors. subway tends to taste a little bland to me.
Quiznos is going out of business apparently their business practices sucked. took advantage of franchises charging them so much for product that they couldn't make a profit and stuff like that. (looked it up after i remembered it and that all the ones around me closed.)
I'm so accustomed to spicy foods that jalapenos barely even register anymore, habanero are only a little warm, and ghost peppers are kind of spicy. I got Carolina Reapers though, and those are still just a bit too much to stand for long.
I used to enjoy really spicy food,the more the better, but now I'd rather have just a spicy touch so it doesn't hide the other flavors of the food. Anyway I'm a big fan of black pepper and I put it into a lot of recipes. I also love garlic (but if you want to pay attention to Victoria Beckam Spain smells like garlic. There must be a reason for that. We use garlic in so many recipes)
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Black pepper and garlic. Two of my faves. Though I like the entire onion family :)
Oh, yes! Onions are great!