That looks delicious, I've added to the shopping list. Spinach, ricotta and pancetta is a great combination. I'll probably skip the arugula and go with some olives and sun-dried tomatoes.Shyster wrote:White pizza with spinach, arugula, ricotta, and pancetta.
Spoiler:
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
I bought a prewashed box of spinach and arugula, so that's why it's in there. I wilted the spinach some before putting it on the pizza, but I think that overcooked it. I was concerned that the greens might release too much liquid. I'm going to make a second batch of pizza tonight with the same ingredients, and this time I'm not wilting the greens. I'll see how that comes out.
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Re: Where my fellow cooks at???
Just think how good it would have been, had you stabbed your neighbor's German Shepard and braised it.
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Re: Where my fellow cooks at???
Hmmm. I just ran a search for dog-meat recipes, and most of them do seem to involve braising or stewing…columbia wrote:Just think how good it would have been, had you stabbed your neighbor's German Shepard and braised it.
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Re: Where my fellow cooks at???
You're further embarrassing yourself.
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Re: Where my fellow cooks at???
You are the one who decided to post an off-topic personal attack., so…
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Re: Where my fellow cooks at???
columbia wrote:You're further embarrassing yourself.
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Re: Where my fellow cooks at???
so I made mussels for the first time tonight. I love them and I always order them when I'm out. I've never cooked them myself since Mrs. c2i hates them. She really really wanted chicken and dumplings tonight (a dish I'm good at making, but do not enjoy eating myself) so I made that for her and mussels with butter, shallots, garlic, white wine, and herbs for me. They're not as hard to cook as I thought. In fact they're very easy to make.
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Re: Where my fellow cooks at???
The first time I had clams on the grill at home I was afraid to eat them because I wasn't sure if the shell opened enough. Just to be sure, I googled grilled clams images for an example.
I think 4 - 5 opened fully and 1 opened just enough to release steam. The others left me concerned and were tossed.
I think 4 - 5 opened fully and 1 opened just enough to release steam. The others left me concerned and were tossed.
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Re: Where my fellow cooks at???
Spoiler:
Potato Panckaes
Franziskaner Dunkelweizen
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Re: Where my fellow cooks at???
Was the jagerschnitzel old with a hint of former greatness?
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Re: Where my fellow cooks at???
viva la ben wrote:Was the jagerschnitzel old with a hint of former greatness?
booooooooooooooooooooooooooooooooooooooooooooooo
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Re: Where my fellow cooks at???
If they were completely closed when cooking started and then opened up at all during cooking they're safe to eat.BigMcK wrote:The first time I had clams on the grill at home I was afraid to eat them because I wasn't sure if the shell opened enough. Just to be sure, I googled grilled clams images for an example.
I think 4 - 5 opened fully and 1 opened just enough to release steam. The others left me concerned and were tossed.
The idea is you don't want what's called a 'mud puppy'; a clam that's been dead for several days and filled with sand and grit and gross. It's not only unsafe for consumption at that point, but if you open in a vessel with a bunch of other food items you risk contaminating all the other stuff with the contents of the poopy shell. But if the shell releases at all, that means it was still alive when heat was applied.
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Re: Where my fellow cooks at???
Scallops, leeks (wilted in duck fat), buerre blanc with tarragon
![Image](https://lh3.googleusercontent.com/-wL660LUeMUY/Uu5nsmMGDXI/AAAAAAAAIPo/fFZrfTLcwrE/s800/20140201_194322.jpg)
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Re: Where my fellow cooks at???
So what's everyone making for the Super B.... er, Big Game today?
Confit chicken wings (currently brining away) with Korean gochujang hot sauce, triple-cooked French fries cooked (fried in duck fat), herbed goat cheese toasts.
Confit chicken wings (currently brining away) with Korean gochujang hot sauce, triple-cooked French fries cooked (fried in duck fat), herbed goat cheese toasts.
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Re: Where my fellow cooks at???
7 layer fiesta dip
Spinach and artichoke dip
Crudités
Loaded French fries
And of course
NY strip steaks
Spinach and artichoke dip
Crudités
Loaded French fries
And of course
NY strip steaks
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Re: Where my fellow cooks at???
a few phone calls to find out whose party has the best food
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Re: Where my fellow cooks at???
I'm making some stuffed peppers.
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Re: Where my fellow cooks at???
Pork shoulder is in the smoker now. Made a tangy bourbon BBQ sauce. Mrs shmenguin is making spicy slaw.
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Re: Where my fellow cooks at???
The greens on the second batch of pizza did not need to be pre-wilted. The temperature of the oven was more than enough to drive off excess moisture.
I need to buy a stone for my grill. I generally only make pizza in winter because I don't like to make my air conditioner fight against a 500-degree oven.
I need to buy a stone for my grill. I generally only make pizza in winter because I don't like to make my air conditioner fight against a 500-degree oven.
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Re: Where my fellow cooks at???
Dude, what is wrong with you.tifosi77 wrote:Scallops, leeks (wilted in duck fat), buerre blanc with tarragon
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Re: Where my fellow cooks at???
He does live in California.
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Re: Where my fellow cooks at???
If I were tif's wife, I'd tell him to cut the crap and cook some real food.Shyster wrote:He does live in California.
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Re: Where my fellow cooks at???
Whatever he has, it's also catching. My gumbo wasn't quite thick enough, so I added some xanthan gum.Sarcastic wrote:If I were tif's wife, I'd tell him to cut the crap and cook some real food.Shyster wrote:He does live in California.
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