My typical ignorant american palate -- including enchiladas

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hwamf		#481	[-]
Posts: 2943 (09/02/08 9:02 AM) FAQ bitcher Reply Quote More Recent Posts Message Connection Block Invite	Do you say spaghettis, rotinis, or calamaris?
nomellons		#482	[-]
Posts: 2621 (09/02/08 9:06 AM) Registered User Reply Quote More Recent Posts Message Connection Block Invite	r wrote: Grilled pizza was good. Nothing fancy. Thin crust drizzled with olive oil infused with basil and the garlic cloves from the muscadine reduction, sliced mozzarella, sliced fresh tomatoes, and a liberal amount of parmesan cheese. This was cooked on a charcoal grill. Pretty tasty. We're making almost the exact pizza tonight. No garlic but a big handful of basil instead. I grill individual size pizzas so everyone gets what they like.
hwamf		#483	[-]
Posts: 2944 (09/02/08 9:08 AM) FAQ bitcher Reply Quote More Recent Posts Message Connection Block Invite	For mussels I generally start with a medium high pan. Add olive oil and a bunch of butter, then onions and garlic. Add the mussels and some white wine. Wait for a bit, then add in chicken stock (this is where you could do the lobster stock), salt, pepper. Cover and steam them open. Toip with parsley. Serve with sliced baguette. Mussels good. Broth better.
TC		#484	[-]
Posts: 525 (09/02/08 9:10 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	hwamf wrote: Do you say spaghettis, rotinis, or calamaris? No. But i really don't see your point. I say shrimps sometimes too. I say stuffed shells. Is that supposed to be shell? I say gnoccis sometimes too. I know that's wrong.
r		#485	[-]
Posts: 4312 (09/02/08 9:48 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	The only stocks I ever remember to use are the chicken, beef, and lamb. The others end up going bad before they ever get used. Vegetable stock is made as needed so it doesn't count.
r		#486	[-]
Posts: 4313 (09/02/08 9:54 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	nomellons wrote: r wrote: Grilled pizza was good. Nothing fancy. Thin crust drizzled with olive oil infused with basil and the garlic cloves from the muscadine reduction, sliced mozzarella, sliced fresh tomatoes, and a liberal amount of parmesan cheese. This was cooked on a charcoal grill. Pretty tasty. We're making almost the exact pizza tonight. No garlic but a big handful of basil instead. I grill individual size pizzas so everyone gets what they like. Basil is no substitution for garlic. Also I hate over-basiling food.
TC		#487	[-]
Posts: 530 (09/02/08 9:56 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	What's that really thick veal reduction called?
r		#488	[-]
Posts: 4315 (09/02/08 9:59 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	Demi glace.
nomellons		#489	[-]
Posts: 2622 (09/02/08 10:10 AM) Registered User Reply Quote More Recent Posts Message Connection Block Invite	I use chicken, beef and veal stock alot. Seafood and veggie not too often. I usually make at least one batch of stock every month. I then freeze it in two cups batches. My pizza will be a basic margherita style with extra basil from the garden because I love it. My husband's pizza will have sausage, roasted garlic, green olives and roasted red peppers -- so someone will be having garlic
TC		#490	[-]
Posts: 536 (09/02/08 10:14 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	Sounds very pizza hut.
r		#491	[-]
Posts: 4319 (09/02/08 10:16 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	Make me one with 10 gallons of stock on it.
Reginald Lewis		#492	[-]
Posts: 779 (09/02/08 10:28 AM) Reply Quote More Recent Posts Message Connection Block Invite	Stock is FAT. No one in Manhattan uses stock.
nomellons		#493	[-]
Posts: 2623 (09/02/08 10:33 AM) Registered User Reply Quote More Recent Posts Message Connection Block Invite	TC wrote: Sounds very pizza hut. Well my son wants his to be extra pepperoni with a stuffed crust ala Pizza Hut so make sure to roll your eyes and thumb your nose.
Powers		#494	[-]
Posts: 4310 (09/02/08 10:34 AM) Reply Quote More Recent Posts Message Connection Block Invite	500 ignorant American palates.
Reginald Lewis		#495	[-]
Posts: 784 (09/02/08 10:43 AM) Reply Quote More Recent Posts Message Connection Block Invite	I feel a yen for moose burgers
TC		#496	[-]
Posts: 543 (09/02/08 10:45 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	your face is FAT.
Reginald Lewis		#497	[-]
Posts: 785 (09/02/08 10:47 AM) Reply Quote More Recent Posts Message Connection Block Invite
Powers		#498	[-]
Posts: 4312 (09/02/08 10:59 AM) Reply Quote More Recent Posts Message Connection Block Invite	Elephant. It's what's for dinner.
r		#499	[-]
Posts: 4323 (09/02/08 11:04 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	You could make a lot of stock out of an elephant.
ManChild		#500	[-]
Posts: 1 (09/02/08 11:13 AM) Reply Quote More Recent Posts Message Connection Block Invite	yummy with cilantro

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My typical ignorant american palate -- including enchiladas

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