Author Topic: 1 Ingredient and 1 Ingredient Only ! (Read 7950 times)

JerryMac · « **Reply #20 on:** April 11, 2007, 11:36:46 PM »

November,

"Pastrami" How simple

, How fantastic

, As I said "What makes a great Sandwich, Makes a Great Pie"

Love It

Mangia Bene

Jerry

JerryMac · « **Reply #21 on:** April 11, 2007, 11:44:59 PM »

Thanks Guys,

This has GREAT fun so far

Keep it comin

Mangia Bene

Jerry

shango · « **Reply #22 on:** April 12, 2007, 12:17:08 AM »

fresh porcini (smell even better than they taste and they taste awesome)

pkasten · « **Reply #23 on:** April 12, 2007, 02:15:39 AM »

caramelized corona beans

sanchez · « **Reply #24 on:** April 12, 2007, 06:11:55 AM »

How about prosciutto............ It's delish..........

canadianbacon · « **Reply #25 on:** April 12, 2007, 09:14:40 AM »

Hey JerryMac,

you need to move to another State ! and I have the perfect one for ya. In the 1980s I used to go down to see a
a highschool friend and he lived in New Hamshire, on their licence plates it says ....
"Live Free Or Die "

By the way, I LOVE pineapple and ham, you gotta have the ham in order to balance the pineapple though, the
2 are a must in order to taste great.

Quote from: JerryMac on April 11, 2007, 10:35:29 PM

Debrow & Pete,

Love pepppporrronnniii, but the old gut on Prilosec can't handle it

I need something "Unusual" but PLEASE don't anybody tell me "Pineapple" I'm from Jersey, That stuffs illegal here

Mangia Bene
Jerry

DWChun · « **Reply #26 on:** April 12, 2007, 11:21:40 AM »

Quote from: JerryMac on April 11, 2007, 11:24:45 PM

DWChun,

"Portabello"

Mangia Bene
Jerry

Hehe, yeah! Baby portabellos.

I have yet to try porcinis as they aren't usually available where I currently live but I'd love to try them on pizza.

Speaking of pineapple, I'm with Canadianbacon. I love using it as a topping when I also have anchovies on a pizza. I realize that this may be a sin to some but I do enjoy the sweetness against the saltiness on a pizza.

DW

RSMBob · « **Reply #27 on:** April 12, 2007, 03:28:17 PM »

As a native Chicagoan "stuck" in SoCal for 22 years now, some things never change...the best single topping for a pizza is italian sausage.

fangurl · « **Reply #28 on:** April 12, 2007, 03:40:18 PM »

Kalamata Olives. The saltier the better.

Glutenboy · « **Reply #29 on:** April 12, 2007, 07:19:50 PM »

I second the italian sausage. I can't believe it didn't get a mention til page 2!!!

pkasten · « **Reply #30 on:** April 13, 2007, 02:27:12 AM »

harissa sauce, poached gold potato slices, merguez sausage, shaved parmesan, and a little raw watercress... maybe a bit of strong dijon aioli drizzled over

Trinity · « **Reply #31 on:** April 13, 2007, 08:40:15 AM »

Extra Cheese Please!!!

(and hand me the crushed red pepper flakes)

Jack · « **Reply #32 on:** April 13, 2007, 10:59:04 AM »

In my house there would be a single resounding answer;

Garlic, . . . . . bam, bam, bam

Not that I am a huge fam of Emeril, but we love garlic.

Jack

Edit: I see a bunch of anchovie eaters. I love them too, but I'd rather eat them straight out of the can, or maybe on a Ritz.

JerryMac · « **Reply #33 on:** April 13, 2007, 12:01:26 PM »

Hey Guys,

You know it's gonna take 2 months to get thru all of these 1 at a time

and I'll probably have to double up on the prilosec

Mangia Bene

Jerry

pkasten · « **Reply #34 on:** April 13, 2007, 03:24:53 PM »

it is morel mushroom time....

Gualtiero · « **Reply #35 on:** April 18, 2007, 03:44:13 PM »

Fried Calamari....it's a Jersey thing!

sanchez · « **Reply #36 on:** April 18, 2007, 03:52:28 PM »

Wild appalachian leeks (aka, ramps). If you think garlic keeps you from ketting laid try some ramps. Boy are they good. I've used them as a garlic replacement in spaghetti. Shoulds work great in pizza.

Jack · « **Reply #37 on:** April 18, 2007, 03:59:34 PM »

Quote from: sanchez on April 18, 2007, 03:52:28 PM

Wild appalachian leeks (aka, ramps). If you think garlic keeps you from ketting laid try some ramps. Boy are they good. I've used them as a garlic replacement in spaghetti. Shoulds work great in pizza.

Mmmm, I used to collect ramps for cooking, while hiking, when I lived in NC. We don't have them here in the PNW.

Jack

DWChun · « **Reply #38 on:** April 18, 2007, 04:04:18 PM »

Ramps sound intriguing. I love garlic so I should love ramps, right?

DW

sanchez · « **Reply #39 on:** April 18, 2007, 06:01:25 PM »

Quote from: DWChun on April 18, 2007, 04:04:18 PM

Ramps sound intriguing. I love garlic so I should love ramps, right?

DW

Yes. Most "garlic addicts" love ramps. I just picked a bunch last week. I vacuum packed several bags and made a skillet of fried potatos and ramps. They are delicious. If you eat them raw like green onions then you will stink for a couple of days as you tend to sweat them out just like garlic.

Maybe I'll add a few to my cento tomatos when I make my next sauce.

One other great way to eat ramps are to pickle them. Use a spicy pickling liquid similar to what you would pickle Jalapenos. They are fantastic. And you can enjoy them year round.