Neither, the 612 is at Paul Russell & Co. getting the dash and rear deck leather straightened out. The FF is comfortable enough, but it has new snow tires on, and my wife's Panamera has all the gadgets for long distance highway driving. Originally I was going to Cavallino with the 612, but it won't be ready.
Alright, here is the last of my pizza spam this week. We used the last hunk of the pizza dough. Have to say of the three nights we used that batch of dough, unsurprisingly the first night’s pizza crust was the best. Still, this was yummy! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Catching up on some mexican meals of late. Tacos with some ground turkey that I spiced up: Image Unavailable, Please Login Left over spiced-up ground turkey over spinach (light dinner for once!) Image Unavailable, Please Login Local lady's insanely good green-chile-cheese tamales and salsa. Yummy++ Image Unavailable, Please Login
Chicken carbonara. Ran out of correct noodles and improvised. I extra-cheesed mine too. Just all over the map! Lol. Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Pizza on the grillstone tonight with a twist. I buy pre-rolled dough from my Publix. I do spread it out a little thinner to fit my peel. Lots of grits on the peel for "ball bearings" so the pizza ring will transfer to the stone easier. I flipped a bowl in the center of the dough and then loaded on the sauce, cheese and fixin's. In this case, pepperoni, ham and bacon, I used three cheeses; Provolone, Mozzarella and Parmesan. When its built, I remove to bowl, and cut the center into eight slices. I then pull the dough slices up and over the ring of pizza. I brush some garlic butter and oregano on the naked "flaps". Onto the grillstone for 2 minutes and then I added the Parm on top of everything and then under the broiler for a minute. It still tastes like a meat lovers pizza but the presentation is quite nice. I could have done a better job with the garlic butter/oregano in retrospect or maybe use thinned pesto next time. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Tough act to follow but was delicious despite horrid photog skills Chx w mushrooms and spinach in garlic chili cream sauce Image Unavailable, Please Login
Broccoli and cheese soup and a sandwich Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Very interesting! Can't recall having seen that application before. It's almost like a combo of regular and deep dish pizza. Very cool...T
I'm going to go out on a limb and predict that post will get a Like from @arizonaitalian ! Was reading about using your microwave for cooking while on vacation last week. Apparently, it's a thing with the pandemic and people spending more time @ home. Anyway, it seems that one of the best cooking apps for the microwave - as opposed to nuking precooked food and the like - is to poach fish. So, when we got home, I got some orange roughy @ Kroger. Cracked open a bottle of rose champagne. Some for the wife and I, and a little splash to use as a basting liquid. S & P. Put the filet in a microwave safe dish. Cover with Saran Wrap; poke a few holes in. Estimates are 5 min / lb. Ours was a little short of that, so I zapped it in two stages. First, for 3 min. Checked it. Then, zapped it for 2 min. Was done locket split, tasted fine. Best of all, the house does not smell of fish! Next time, I think I will experiment a tad more with spices - butter, garlic, etc. - within the strictures of what the wife will tolerate...T Image Unavailable, Please Login
Pepperoni calzone last night.................. Haven't decided tonight's dinner. Don't feel like going out. But might get dressed and get sushi/sashimi.
Pasta e ***ioli and a cilantro jalapeño slaw. I couldn’t pass up putting (literally) a handful of pasta in my dish. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
I ended up having Pizza Hut. Sent my brother to the states to pick up some stuff for me. He came back with a large meat lovers and a large Supreme.
Cross bred Australian wagyu strip steak bms 8/9 from the wagyu window and dry aged Australian wagyu beef lollipops from Edwards aged meats. Brioche and salad not pictured Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Now *that* looks like the happy-fatty-middle-ground I'm looking for. Wagyu Window? Googling now...edit, the American olive-fed farm beef sounds good. Have you had it?
I have had olive fed…I prefer the Australian wagyu in terms of tenderness, flavor and price point. If you want to order from the wagyu window DM me and I’ll give you the owners direct contact. He curates the wagyu experience based on your preferences. Good to chat with him for a few minutes to make sure you get a steak you will enjoy.
Max. No eating in the nude! Trust me, crumbs get everywhere! Image Unavailable, Please Login Tonight, I took the last of our garden harvest and roasted them in the oven along with store bought tomatillos and onions to make salsa. Yummy! Great color and texture, if I say so myself. Image Unavailable, Please Login Image Unavailable, Please Login Last night was tortizzas. Mine were turkey (the last of my holiday leftovers! ) and Thai chili peppers. T
Fried cod ‘n broccoli/cabbage slaw Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Chef Roy’s blackened Ahi with mustard sauce and buerre blanc sauce duo. Was fun and pretty easy/quick to make. Super yummy! Image Unavailable, Please Login
Thanks Tom. Tastes even better!!! But man between the cabbage and the beans I was farting up a storm last night.....
