What's Cooking?

[Gavin]

Don't know where this came from, did not know it was in the stack. Learned to cook in an Italian Restautant when still in high school. Ran the kitchen 4 nights a week when still in high school so I normally wing it with Italian. Looking forward to trying a few of these though. Any favorites?

[rps]

I have owned her Classic Italian Cooking and the sequel More Classic Italian Cooking for many years. I have the 11th edition printed in 1980. At one time or another I have tried many of the ones that do not include meats I could not get e.g. bresaola or capicola. They were uniformly excellent.

I am very fond of her five ingredient tomato sauce, although I often make it as a base for additions.

[Terrierman]

Right now there is a six pack of venison burgers sweating it out on the grill.  For tomorrow.

George Birthington's Washday on Taneycomo is a real tradition with me.  Tomorrow I'll be there with my main football watching and all around buddy and his dad who is also a great friend.  I'll be missing another one who I used to go with all the time. 

I'll probably take along some deli brown mustard and a few cans of Coors.

Don't hate me because I'm pretty.

[ness]

19 hours ago, Gavin said:

Don't know where this came from, did not know it was in the stack. Learned to cook in an Italian Restautant when still in high school. Ran the kitchen 4 nights a week when still in high school so I normally wing it with Italian. Looking forward to trying a few of these though. Any favorites?

I've seen her tomato sauce recipe all over the internet. It's got a ton of butter in it, which just seems wierd to me, but people seem to like it. 

[ness]

18 hours ago, rps said:

I have owned her Classic Italian Cooking and the sequel More Classic Italian Cooking for many years. I have the 11th edition printed in 1980. At one time or another I have tried many of the ones that do not include meats I could not get e.g. bresaola or capicola. They were uniformly excellent.

I am very fond of her five ingredient tomato sauce, although I often make it as a base for additions.

See what I mean? Rps likes it ?

[ness]

Haven't had pizza in a while. Made the dough Friday night, in the fridge since then. For years I've used a recipe I adapted from Peter Reinhart's neo-Neapolitan dough here. I leave out the oil and hunny. Gonna fire up Weber with my Kettle Pizza contraption this afternoon. If I don't jack it up I'll post pics. 

[snagged in outlet 3]

On ‎2‎/‎16‎/‎2017 at 4:57 PM, MOPanfisher said:

The crud had decended upon me, nothing I eat has any taste to it

I use this and it works wonders.

http://shop.neilmed.com/Products/Sinus-Rinse/Sinus-Rinse-Regular-Kit

[rps]

6 hours ago, snagged in outlet 3 said:

I use this and it works wonders.

http://shop.neilmed.com/Products/Sinus-Rinse/Sinus-Rinse-Regular-Kit

+1

[rps]

9 hours ago, ness said:

See what I mean? Rps likes it ?

We all know I like lots of things!

 

[ness]

Tough day on the pizza kettle. Still getting the hang of it I guess. Temp was pegged out, above 700. 

First pizza in kinda hung up coming off the peel and scrunched up. You gotta spin the pizza or it burns. Well, fire was hot and it fought me some. I didn't get it moving quickly enough, so it got burned on the edges. Some careful cropping makes this first one look better.

Both came out way too puffy. Figured out I'm trying to fit too big a pizza on the peel, so I'm not getting it thin enough. Got this second one cooked just right though.

Strawberry shortcake for dessert.