Blessed with having a great friend in the area. We hadn’t seen each other since 2018. Francesco planned the entire trip and drove me around, outside of the train ride to Venice. We matched well as he’s a stickler about the best ingredients possible.
Possibly the best foodie trip we ever took was to Venice. It was almost impossible to get a bad meal if you went a bit away from the well beaten tourist path. Simple but quality ingredients, well prepared. Topped off with good wine and great coffee. Image Unavailable, Please Login Chicken on the rotisserie. Image Unavailable, Please Login Tostadas. Homemade refried beans. Image Unavailable, Please Login Australian lamb on the gasser. T
Served-up a dozen Blue Point oysters last night. Home made minionette. Appetizer for my birthday dinner. Main was another lovely 2” porterhouse lol Image Unavailable, Please Login Image Unavailable, Please Login
That reminds me of something my aunt made when we were kids. My aunt would toast up some Eggo waffles, cut a slice of Neopolitan ice cream - making sure we got some vanilla, chocolate and strawberry - and make ice cream sandwiches. Man, we thought we were kings! [emoji39][emoji39][emoji39] T
Love wines made from nebbiolo grapes. Don't think we've ever had a bad one. Image Unavailable, Please Login Mahi on the grill. Made fish tacos on corn tortillas. Served with homemade pinto beans. T
I'm getting nostalgic tonight. There's a Sicilian cookie recipe like that. We called them S cookies. https://www.savoringitaly.com/sicilian-s-cookies/ https://www.savoringitaly.com/wp-content/uploads/2019/04/s.cookies.new_.1.jpg T
So for 30+ years I’ve had raspberry bushes (12x20 ft.) and each year I get two respectable harvests, one in early July and then a second later in August. Well the second harvest this year was totally off the charts. I have never had so many raspberries. I was eating them for breakfast, raspberry sundaes each night, I froze a lot, and gave them to friends and service people. I still had more than I knew what to do with and my berries have a 1 to 2 day shelf life. A friend said to make jam. So I looked up recipes online and my first batch was OK, so I made a second batch and decided to document it. My first batch was 4 cups berries and 4 cups sugar, plus lemon juice and a dash of vanilla. That was a little sweet, so on this batch I cutback to 3 cups sugar. Image Unavailable, Please Login Image Unavailable, Please Login First stirring under medium low heat to mix the berries and sugar. Image Unavailable, Please Login Image Unavailable, Please Login Then bringing the mixture to aboil and stirring constantly. Image Unavailable, Please Login Image Unavailable, Please Login A potato masher crushes the berries. Image Unavailable, Please Login And finally ladling into jars. And now the taste test! Image Unavailable, Please Login Image Unavailable, Please Login
Another pizza night. Used the fresh block yeast again and got pretty fluffy crusts (check out the puffy crust on the picture of the last pizza in the oven!). As usual, we made three pizzas; 1) something new, caramelized onions topped with prosciutto and basil after cooking. 2) Pepperoni, onion, olives, again topped with basil after cooking. 3) something very different for us, we had some burrata and made a margherita out of it. Had to cook the crust with tomato sauce and a sprinkle of parm only, and then put the burrata and basil on after cooking. (if you noticed the recurring basil theme, it’s because it’s getting down to freezing here at night and we gotta pick and use up all of our garden basil asap) Was another yummy pizza night! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
We’ve been watching Italian stuff on utube, mainly pizza stuff recently. Doing my best not to get one of these pizza cookers! But damn! Looks fantastic.
we fought the urge to get one for a while...we lost. (Its a lot of fun, and these things make it so easy. Up here in rural ranch land, there is not even decent pizza within 50 miles...so making our own is the only way to even get pizza once in a while.)
I'm sure I missed a post because I can't keep up with you guys in this thread. What is this pizza cooker that you are talking about?
this one! we are 100% happy with ours. There are several others out there, so likely more than a few good choices. https://www.ferrarichat.com/forum/threads/ooni-koda-16-pizza-oven.648533/
Couple steaks tonight. Leftovers for tomorrow. Needed a new chefs knife so got this one. Damn thing is sharp! Image Unavailable, Please Login
Steak looks great. Details on the knife! [emoji2] Image Unavailable, Please Login Ramen. A few nights ago. Had leftover lamb broth from another meal. Topped with homemade sambal oelek. Image Unavailable, Please Login On a ramen kick. Beef broth. Pickled jalapeños and fresh Szechuan pepper slices. T
Read about it here and it sounded interesting. The Shun Classic Blonde Chef’s Knife, 8”. Kind of a modern day samurai knife - many layers of steel. Pretty cool. https://apple.news/Al_mK1tIgR_2qUC-vFqCobQ Shun website: https://shun.kaiusa.com/classic-blonde-chef-s-8.html Then found it on sale at the Amazon Outlet at a discount. It was the same at Williams-Sonoma. We saved the drive and did Amazon. https://www.amazon.com/outlet
