Author Topic: What Are You Eating Right Now??? (Read 11760 times)

jeff v · « **Reply #20 on:** November 04, 2012, 12:37:19 PM »

Football snacks inspired by Pizzeria Bianco's prosciutto wrapped fontina. I did provolone wrapped in soppresata finished with Calabrian chile oil and spicy pickled veg. Cooked in the toaster oven for a minute or two makes it easy to get a tray out quick for the game.

Don K · « **Reply #21 on:** November 04, 2012, 12:46:27 PM »

Totino's pizza rolls. My son's friend is over and he brought a box of them with him.

norma427 · « **Reply #22 on:** November 04, 2012, 12:57:37 PM »

Quote from: jeff v on November 04, 2012, 12:37:19 PM

Football snacks inspired by Pizzeria Bianco's prosciutto wrapped fontina. I did provolone wrapped in soppresata finished with Calabrian chile oil and spicy pickled veg. Cooked in the toaster oven for a minute or two makes it easy to get a tray out quick for the game.

Wow, Jeff your football snacks sure look tasty!

Norma

Jackitup · « **Reply #23 on:** November 04, 2012, 01:04:21 PM »

Quote from: jeff v on November 04, 2012, 12:37:19 PM

Football snacks inspired by Pizzeria Bianco's prosciutto wrapped fontina. I did provolone wrapped in soppresata finished with Calabrian chile oil and spicy pickled veg. Cooked in the toaster oven for a minute or two makes it easy to get a tray out quick for the game.

YUM.....

Jackitup · « **Reply #24 on:** November 04, 2012, 01:05:25 PM »

Nuked leftover pizza from last nite. Usually heat it in a skillet but too lazy

jeff v · « **Reply #25 on:** November 04, 2012, 02:21:01 PM »

Thanks Norma and Jackitup, they're very good and simple.

Now we're having goat potato and onion tacos.

toyman · « **Reply #26 on:** November 04, 2012, 04:37:10 PM »

Just finished up a plate of homemade gnocchi with meat sauce. Wish I had room for more!

Jackitup · « **Reply #27 on:** November 04, 2012, 05:25:49 PM »

Some snappy jalapeno beef jerky

Chicago Bob · « **Reply #28 on:** November 04, 2012, 06:15:50 PM »

Chi-town thin dough is coming to room temp....film at 11.

TXCraig1 · « **Reply #29 on:** November 04, 2012, 06:17:58 PM »

Nothing at the moment, but a strip grilled over pecan with baked potatoes from the WFO and asparagus is in my near future. I can smell the bacon for the potatoes cooking in the kitchen as I write this.

Chicago Bob · « **Reply #30 on:** November 04, 2012, 06:19:12 PM »

Quote from: jeff v on November 04, 2012, 12:37:19 PM

Football snacks inspired by Pizzeria Bianco's prosciutto wrapped fontina. I did provolone wrapped in soppresata finished with Calabrian chile oil and spicy pickled veg. Cooked in the toaster oven for a minute or two makes it easy to get a tray out quick for the game.

You eat fancy dude....impressive plates. Goat tacos sounded great too!

jeff v · « **Reply #31 on:** November 04, 2012, 06:35:59 PM »

Quote from: Chicago Bob on November 04, 2012, 06:19:12 PM

You eat fancy dude....impressive plates. Goat tacos sounded great too!

Thanks Bob!

Jackitup · « **Reply #32 on:** November 04, 2012, 08:37:27 PM »

A 2" Pork loin chop done using Alton Brown's idea on the charcoal chimney broiler seen here

<a href="http://www.youtube.com/watch?v=WvbYPzqgIyk" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=WvbYPzqgIyk</a>

. Times amended for the pork chop and thickness of course, still lightly pink in the middle. First time doing this....I liked it quite well, will certainly go for this method again. Most importantly, Warden Rosie liked it too!

jon

Chaze215 · « **Reply #33 on:** November 04, 2012, 08:56:19 PM »

I just finished eating this dinner a few hours ago. I made some hickory smoked ribs, homemade bread, salad and sweet potato....washed down by a Blue Moon!

Chicago Bob · « **Reply #34 on:** November 04, 2012, 09:03:49 PM »

Niiiice! Good look'in ribs there young feller....

Jackitup · « **Reply #35 on:** November 06, 2012, 02:28:02 PM »

Stopped at an Asian Market to pick up some Banh Mi sandwiches and look what I found going for 3 bucks a head or 1/2 head shall I say

And fried crispy good it is too!!!!

jon

Jackitup · « **Reply #36 on:** November 06, 2012, 02:43:46 PM »

Forgot the pic....doh

Chicago Bob · « **Reply #37 on:** November 06, 2012, 03:57:09 PM »

Nice char on that one.

Jackitup · « **Reply #38 on:** November 06, 2012, 08:35:59 PM »

Grilled cheese on multi grain bread with capicola, pepperoni, very thin sliced onions, cheese was cheddar, mozz and prov. Some pizza sauce and Dijon mustard to dip so you could have different bites. ALSO, one of the things I got at that Asian deli was some kind of sticky/glutinous rice with Chinese sausage and pork and garlic etc that was exquisitely rubbery and toothy, perfectly done from outside to inside the grains, no crunch at all. You could actually slice it even when it was hot. If I were to drop the whole clump on the floor I don't think 10 grains would separate from the whole thing. It was VERY good and texturally strange and different in a really good way. If anyone has any experience with this stuff PLEASE let me know your tricks. I love rice, Jasmine and Basmati being my favorites but this stuff was in a different league!

jon

pizzablogger · « **Reply #39 on:** November 07, 2012, 10:17:00 AM »

I'm a pescatarian, but for various reasons I had to eat some meat this weekend for the sake of due diligence and research.

I've had most of these in the past, but some of these I have not eaten in 6-10 years. All very high quality stuff. Interesting:

Sausage: nothing I miss or particularly enjoy. gross actually.

Sopressata Picante: score! sliced thin, the fat dissolves right on the roof of the mouth and the pepper hit comes in the aftertaste. glorious actually.

Guanciale: beautiful raw right off of the slicer. a little fatty, but a wonderful "barn yardy" type flavor having a lot of red wine and wooden notes to it.

Prosciutto di Parma. meh. Not bad, not memorable for me. Saltiness overpowered.