Author Topic: What Are You Eating Right Now???  (Read 85570 times)

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Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1220 on: December 16, 2013, 02:18:30 PM »
Thanks, I'm in the mood for a half decent frozen ravioli, so I might give the regular cheese ravioli a shot.

Btw, I don't know if we've talked about this, but RD carries Legal Seafoods lobster bisque.  It contains almost no lobster, and is not that much of a bargain (although far cheaper than in the restaurant), but it's got a good flavor. It might actually make a good sauce for the lobster ravioli.

Sounds like a great idea, Scott.  Thanks!
Mary Ann


Offline dhorst

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Re: What Are You Eating Right Now???
« Reply #1221 on: December 16, 2013, 04:55:13 PM »
Well we have a couple of feet of fluffy snow here. Miss Ellie has been in heaven romping around and doing snow dives. Comfort food here. Chicken pot pies will be warming up everyone around here. Because I can't resist those big brown eyes, a tail wagging someone will have a bite or three.

Online Chicago Bob

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Re: What Are You Eating Right Now???
« Reply #1222 on: December 16, 2013, 08:02:20 PM »
Any recommendations for an elegant yet easy to prepare seafood dish I could serve for Christmas Eve? I normally do a prime rib roast for 8 people but am thinking maybe try something else for a change. Thanks!   :chef:
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Offline Jackitup

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Re: What Are You Eating Right Now???
« Reply #1223 on: December 16, 2013, 08:21:05 PM »
Any recommendations for an elegant yet easy to prepare seafood dish I could serve for Christmas Eve? I normally do a prime rib roast for 8 people but am thinking maybe try something else for a change. Thanks!   :chef:

Creamy seafood lasagna with shrimp and scallops, spinach, maybe some wild mushrooms in there and a big pile of herbed garlic toast and a great salad. Check with guests about any seafood allergies and have an option for them!

jon
« Last Edit: December 16, 2013, 09:18:53 PM by Jackitup »
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Offline Jackitup

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Re: What Are You Eating Right Now???
« Reply #1224 on: December 16, 2013, 08:23:56 PM »
PS.....press the seafood between several layers of paper towels for a few hours so when they cook they won't release a bunch of liquid and thin your sauce way out
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Ronzo

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Re: What Are You Eating Right Now???
« Reply #1225 on: December 16, 2013, 11:26:32 PM »
Baked cheese (cheddar, manchego, colby jack, and cotija) drizzled over slices of toasted ciabatta. Using the ciabatta to sop up the cheese oil as well. Delicious.
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Offline pythonic

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Re: What Are You Eating Right Now???
« Reply #1226 on: December 17, 2013, 11:58:27 AM »
Late Breakfast.

Mmmm, this was pretty yum.
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Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1227 on: December 17, 2013, 12:09:44 PM »
 :drool:
Mary Ann

Offline Ronzo

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Re: What Are You Eating Right Now???
« Reply #1228 on: December 17, 2013, 12:24:00 PM »
damn...
Fuggheddabowdit!

~ Ron

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Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1229 on: December 17, 2013, 03:04:26 PM »
I'm not eating anything right now, but Jingle is dangerously close to my Ischia....
Mary Ann


Offline chasenpse

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Re: What Are You Eating Right Now???
« Reply #1230 on: December 17, 2013, 03:47:45 PM »
Sour skittles. I have a guilty passion for faux green apple flavored candy :-\
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Offline Jackitup

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Re: What Are You Eating Right Now???
« Reply #1231 on: December 17, 2013, 04:01:32 PM »
Fat piece of salami on saltine crackers and Woebers horsey sauce squirted on top
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Offline Johnny the Gent

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Re: What Are You Eating Right Now???
« Reply #1232 on: December 17, 2013, 04:47:55 PM »
Snack attack! Garlic frankfurter, tomato, onion, sauerkraut, mustard, Hellmans NY gourmet mayo, chives, smoked paprika and 3 oil cured malagueta chillies on a warm  bakery roll. Crazy good!
Il miglior fabbro

Offline Musky

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Re: What Are You Eating Right Now???
« Reply #1233 on: December 17, 2013, 07:15:09 PM »
Pot roast.

Kevin

Online jeff v

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Re: What Are You Eating Right Now???
« Reply #1234 on: December 17, 2013, 07:31:47 PM »
Somewhat Thai ground pork based on this recipe- http://www.marthastewart.com/314644/thai-beef-with-chiles-and-basil-over-coc
I add bok choy or other veg and tweak the sauce. Simple tasty Tuesday meal.
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Offline mbrulato

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Re: What Are You Eating Right Now???
« Reply #1235 on: December 18, 2013, 07:17:37 PM »
A little comfort food....  Homemade Tuscan White Bean Soup  :drool:
Mary Ann

Offline Johnny the Gent

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Re: What Are You Eating Right Now???
« Reply #1236 on: December 21, 2013, 12:46:30 PM »
A quick bite- fresh cherry tomatoes, garlic, oregano and EVOO. 2:20 bake time, co-fermented dough at nearly 75% hydration.
Il miglior fabbro

Online Chicago Bob

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Re: What Are You Eating Right Now???
« Reply #1237 on: December 21, 2013, 02:14:01 PM »
A quick bite- fresh cherry tomatoes, garlic, oregano and EVOO. 2:20 bake time, co-fermented dough at nearly 75% hydration.
That's a real nice pizza with those cherry tomatoes on there.  :chef:
What does co-fermented dough mean and what are you baking your beauties in Johnny the Gent?  8)
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Offline Johnny the Gent

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Re: What Are You Eating Right Now???
« Reply #1238 on: December 21, 2013, 02:36:35 PM »
Thanks Bob!

Co-fermented dough refers to a dough fermented with commercial yeast in conjunction with a sourdough starter. Arspistorica speaks about this in the link below, starting at reply #20:

http://www.pizzamaking.com/forum/index.php/topic,28690.20.html

The idea of using SD as a natural dough improver, as well as to increase flavor sounded interesting so I gave it a shot. I liked the results, and will tinker with this approach again.

I'm baking all my pies in my trusty old electric oven, "Layr" brand, made in Brazil, 2400 watts output(1200 per each heating element, top and bottom).
Il miglior fabbro

Online Pete-zza

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Re: What Are You Eating Right Now???
« Reply #1239 on: December 21, 2013, 04:38:25 PM »
Johnny,

You might find it interesting that Prof. Calvel discussed the use of the combination of commercial yeast and a natural starter or preferment, as I so noted at Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,3220.msg66414/topicseen.html#msg66414. As I further noted at Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,8011.msg69016/topicseen.html#msg69016, several years ago I spoke with a baker at the famed Sullivan Street Bakery in New York Cith who told me that they used a combination of commercial yeast and sourdough cultures.

Peter


 

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