Something Delicious

[Sun]

Originally Posted by Corkey

Goat cheese pizza, with fresh tomatoes and basil....do it!

When are you making this for me?

I really want a stone wood fired oven of my own so that I can make pizza the right way. The ideal thing would be to have one in my backyard, but it would be smart to just open my own cafe and have something made for the place. My short term fantasy there is to be cooking pizza and breads in the oven all day long while the aroma wafts down the street and pulls people through the door causing such a long line that we have to do crowd control.

LOL

Yeah I can dream. But I like the idea.

The thing is that with a wood fired oven you cant take your eyes off of the pizza because 20 seconds too long means that your creation goes "poof" up in flames. Kinda fascinating how that works.

[easygoingfemme]

Originally Posted by Sun

When are you making this for me?

I really want a stone wood fired oven of my own so that I can make pizza the right way.

Yep, I want that plus a permanent outdoor station for making Paella.

[Sun]

Originally Posted by easygoingfemme

Yep, I want that plus a permanent outdoor station for making Paella.

What kind of station for Paella?

You can bake the Paella in the cooler part of the wood fired oven though you would have to keep turning it like a pizza.

Spanish food...aye..I have been wanting to make arroz amarillo con gambas al ajillo for weeks now. With some roasted red peppers chopped and mixed into the rice. Sort of a quick fix when I am craving Paella and dont have hours to prepare it.

The sauce is so good that you can soak it up with a loaf of crusty tangy sourdough bread and still be craving for more.

[easygoingfemme]

Originally Posted by Sun

What kind of station for Paella?

I want a year round outdoor cooking station, so a nice big fire pit, would need some sort of roofing over it for rain/snow. Oh, and I need a Paella pan I do have a brick outdoor fire pit/cook station, but it's not wide enough for a paella pan and it's way out back on my property on the riverbank. Great for warmer weather cooking!

[julieisafemme]

My boss built a wood oven in his yard. He worked for years at Chez Panisse and wanted to recreate their oven. Every year we have our holiday party at his house and we make our own custom pizzas! It is super fun and I love watching the oven. The heat is intense! Looking forward to it this year!

Originally Posted by Sun

When are you making this for me?
I really want a stone wood fired oven of my own so that I can make pizza the right way. The ideal thing would be to have one in my backyard, but it would be smart to just open my own cafe and have something made for the place. My short term fantasy there is to be cooking pizza and breads in the oven all day long while the aroma wafts down the street and pulls people through the door causing such a long line that we have to do crowd control.

LOL

Yeah I can dream. But I like the idea.

The thing is that with a wood fired oven you cant take your eyes off of the pizza because 20 seconds too long means that your creation goes "poof" up in flames. Kinda fascinating how that works.

[Sun]

Originally Posted by julieisafemme

My boss built a wood oven in his yard. He worked for years at Chez Panisse and wanted to recreate their oven. Every year we have our holiday party at his house and we make our own custom pizzas! It is super fun and I love watching the oven. The heat is intense! Looking forward to it this year!

Wow Julie major Score! How awesome.

Ask him if he knows the owner of Ici, my understanding is that she was the pastry chef for Chez Panisse for years. Have you been to Ici? Insanely good ice cream. Its on Telegraph Ave. There is always a line out the door.

Her Burnt Caramel Ice Cream is downright seductive. Truly the store is a gem. They also make ice cream cones by hand.

Do you have any favorite pizza combo's that you would like to share with us? Or recipes for a good dough?

[julieisafemme]

Originally Posted by Sun

Wow Julie major Score! How awesome.

Ask him if he knows the owner of Ici, my understanding is that she was the pastry chef for Chez Panisse for years. Have you been to Ici? Insanely good ice cream. Its on Telegraph Ave. There is always a line out the door.

Her Burnt Caramel Ice Cream is downright seductive. Truly the store is a gem. They also make ice cream cones by hand.

Do you have any favorite pizza combo's that you would like to share with us? Or recipes for a good dough?

Yes we know Mary! Ici is wonderful.

My favorite is vegetarian. Like The Cheeseboard style. I like greens on a pizza. I like corn, cilantro, red onions and a squeeze of lime and light cheese!

[Daywalker]

Does anyone else sprinkle light brown sugar to the top of their white rice?



Off the 'Chef Map' habits ~

Dipping mah pizza crust in root beer or I won't eat it.


Dipping mah french fries in mah milkshake, yes fingers n all.



As an aside, those who have shared a meal with me know that rarely
do I use utensils...no matter what the food is. That includes
mashed taters. This is due to mah hands not being
cooperative for many years.

But I do have special utensils that are
cartoonishly large for mah cereal, ice cream and soup.

[~SweetCheeks~]

I have always enjoyed being in the kitchen conjuring up some new recipe I decided I would try. I used to love watching my grandma and mom cook in the kitchen. I would stand on a chair next to the fridge which was close to the stove and ask questions about everything. So one day my grandma said ok your going to learn how to cook, I was all of 8 years old and I was determined. She taught me how to make a simple spaghetti that day. And a love for cooking flourished. Last year when I made a cross country move to live with my gf I became a homemaker for a year and began experimenting in the kitchen. The internet and family recipes began to come together.

My favorite foods is definitely Mexican cuisine. I love making carnitas tacos out of a picnic roast that I marinade over night and then let slow cook in a crock pot for about 9 hours on low. My gf had never had mexican food so she got hooked fast. I make lots of varieties, and have always wanted to learn to make a good chocolate mole, as well as Tamales.

Looking forward to reading more in this thread. Thank you Sun

[~SweetCheeks~]

My Chicken and dumplings recipe:

I usually have some homemade chicken stock made from boiling some chicken for enchiladas or a soup.

So I start by chopping 1 small white/yellow onion, 1 cup carrots, 1 to 1/2 cup celery finely chopped.
I then add some olive oil in a large pot and sweat the veggies until the are almost cooked and the onions are translucent. I add a little dryed thyme and rosemary also a little garlic pwd. Then I cube up or chunk 4 boneless skinless chicken breast and add them to the pot, I then add about 4 cups of chicken broth/stock if homemade. A little salt and pepper and bring to a boil. I boil for about 10 mins then turn down to med and let simmer until the chicken is cooked. If you left it in large pieces I would pull it out and shred it. I then make up Bisquick mix for dumplings and drop in the pot it rounded tablespoon size.

[Sun]

Originally Posted by ~SweetCheeks~

I have always enjoyed being in the kitchen conjuring up some new recipe I decided I would try. I used to love watching my grandma and mom cook in the kitchen. I would stand on a chair next to the fridge which was close to the stove and ask questions about everything. So one day my grandma said ok your going to learn how to cook, I was all of 8 years old and I was determined. She taught me how to make a simple spaghetti that day. And a love for cooking flourished. Last year when I made a cross country move to live with my gf I became a homemaker for a year and began experimenting in the kitchen. The internet and family recipes began to come together.

My favorite foods is definitely Mexican cuisine. I love making carnitas tacos out of a picnic roast that I marinade over night and then let slow cook in a crock pot for about 9 hours on low. My gf had never had mexican food so she got hooked fast. I make lots of varieties, and have always wanted to learn to make a good chocolate mole, as well as Tamales.

Looking forward to reading more in this thread. Thank you Sun

Thank you for sharing these memories with us. What a sweet story about learning to cook!

Looks like we have some Mexican foodies in this thread! Right on planet peeps. Love that. Lets share what we know and learn from each other.

Slow cookers are great! Nice idea for the carnitas.

I am still waiting on someone to post ideas for salsa verde. Texas..New Mexico..Arizona...Colorado...Any ideas?

[Sun]

Originally Posted by Daywalker

Does anyone else sprinkle light brown sugar to the top of their white rice?



Off the 'Chef Map' habits ~

Dipping mah pizza crust in root beer or I won't eat it.


Dipping mah french fries in mah milkshake, yes fingers n all.



As an aside, those who have shared a meal with me know that rarely
do I use utensils...no matter what the food is. That includes
mashed taters. This is due to mah hands not being
cooperative for many years.

But I do have special utensils that are
cartoonishly large for mah cereal, ice cream and soup.

Brown sugar on white rice? No but you are on your way to a rice pudding there!

Lots of people like to dip bread stuff and fried things. Kinda makes food more interesting huh? Though I have to say the pizza crust & root beer thing is a first for me!

Cartoonishly large utensils sounds like fun Day!

[Sun]

To all of you who are reading this thread and not posting I just want to welcome you to come on in and join us!