Something Delicious

[Sun]

Helloooooooooooooooooooo Delicious people!

What are yall up to?

Any good foodie stories from today?

[Ursy]

Originally Posted by Sun

Helloooooooooooooooooooo Delicious people!

What are yall up to?

Any good foodie stories from today?

It's 11:45 am on Thursday and I'm thinking about lunch.
There are a few options here on campus... I'm thinking of going for the 2 pieces of pizza for $3.00 option might be the way to go today. It's good value!

[Sun]

Originally Posted by Ursy

It's 11:45 am on Thursday and I'm thinking about lunch.
There are a few options here on campus... I'm thinking of going for the 2 pieces of pizza for $3.00 option might be the way to go today. It's good value!

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

[ruffryder]

Originally Posted by Sun

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

Some of the best pizza I have had is brick oven and wood fire pizza. One place in WA I went to, don't remember the name... and recently in St Augustine FL at Carmelo's Marketplace. It's from a Sicilian family recipe. They use fresh ingredients and deli meats and cheeses. The slices are huge and soo delicious! I like plain ol Pepperoni and lots of cheese! I also like a hawaiian pizza and discovered I like spinach too.

[Ursy]

Originally Posted by Sun

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

I love anything seafood

I think one of my favourites was a prawn, baby spinach, camembert and avocado pizza I had once in Melbourne. I thought that was a pretty creative combination.

[Ursy]

Originally Posted by ruffryder

Some of the best pizza I have had is brick oven and wood fire pizza. One place in WA I went to, don't remember the name... and recently in St Augustine FL at Carmelo's Marketplace. It's from a Sicilian family recipe. They use fresh ingredients and deli meats and cheeses. The slices are huge and soo delicious! I like plain ol Pepperoni and lots of cheese! I also like a hawaiian pizza and discovered I like spinach too.

Wood fire pizzas just add that lovely smokiness. Yum. Actually another cafe on campus does wood fire pizzas... hmmm, now I have a dilemma!

Originally Posted by Sun

Right now I am watching my bff make "starch soup".

I am afraid. This one does not cook.

At all.

Maybe boiling water.

Maybe.

Maybe not.

Microwaving is "cooking".

Hmmm. Sun, is this soup for eating? It sounds like a recipe for glue!

[Bit]

Originally Posted by Sun

Cath darlin, have you considered that this may be a sign from the universe that you could open up shop making soup? Not sure if you would actually want to, but you sure could! Any stock that is that good, would draw a crowd.

Ohhhh no, Sun, if I tried to do this on purpose it would mess up, lol... it's much better if I just cook for Gryph... who, by the way, is not addicted to 48 Hour Bone Broth and it makes me sad because he honestly is losing his sense of smell. He likes the food I cook but he doesn't smell the cooking scents anymore.

I mourn for your butternut squash, btw. Glad it didn't char. I walked away from quesadillas tonight *eyeroll* like I couldn't have predicted what was gonna happen there if I'd just thought about it, eh? But Gryph came home and I completely spaced what I was doing.

[Sun]

I think that wood fired pizza is the best. Baking it is a challenge though because a few seconds too long and *poof* fire pizza.

For me artichoke hearts, roasted red peppers and goat cheese ranks #1.

#2 Spinach, calamata olives, tomato, feta

#3 NY style plain cheese pizza. Old skool.

[Sun]

Originally Posted by Bit

Ohhhh no, Sun, if I tried to do this on purpose it would mess up, lol... it's much better if I just cook for Gryph... who, by the way, is not addicted to 48 Hour Bone Broth and it makes me sad because he honestly is losing his sense of smell. He likes the food I cook but he doesn't smell the cooking scents anymore.

I mourn for your butternut squash, btw. Glad it didn't char. I walked away from quesadillas tonight *eyeroll* like I couldn't have predicted what was gonna happen there if I'd just thought about it, eh? But Gryph came home and I completely spaced what I was doing.

Oh lordy poor Gryph!

Too bad we cant upload aroma huh.

I rescued the butternut squash. After some hot water, butter and brown sugar it was fine.

What became of your Quesadillia's?

[Sun]

Originally Posted by Ursy

Wood fire pizzas just add that lovely smokiness. Yum. Actually another cafe on campus does wood fire pizzas... hmmm, now I have a dilemma!



Hmmm. Sun, is this soup for eating? It sounds like a recipe for glue!

The soup was sweet potato with sweet potato tater tots floating on top.

Suffice to say, that it is what it is. lol

My bff is Aspy and this soup is called Starch Soup. Makes perfect sense.

[Corkey]

Kalua Pig: This is a local favorite that traditionally involved digging a pit and slow cooking an entire pig inside, but there are modern options that conveniently just involve an oven or crock pot. Here is an oven recipe. Although it is simple, it takes a long time to cook, but the results will be worth it.

Ingredients
Pork Butt (Boston Butt) or Pork Shoulder Bone-In
Couple of Tbsp Hawaiian Salt or Kosher Salt for rub
2 Tbsp Liquid Smoke
6 Ti Leaves to wrap pork

Cooking Instructions
Preheat oven to 250 degrees. Prep Ti Leaves by removing the spines of the leaves. Cut some slits in pork, about 1 in. Rub Pork with salt and make sure to put some salt in the slits. Add 2 Tbsp of liquid smoke over pork. Wrap pork with Ti Leaves and tie closed. Place in Roasting Pan and top with aluminum foil tightly. Bake in oven 10-12 hours at 250. Pork will steam in its own liquid in the roasting pan. When complete let pork rest for 30-60 minutes. Open foil, unwrap Ti Leaves and pull pork. You can serve the pork over white rice and/or you can mix the pork with some steamed cabbage.

Anybody got any Ti leaves????

[ahk]

Originally Posted by Sun

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

I heart pizza.

I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...

1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o

and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.

Originally Posted by ruffryder

Hello deliciousness!!


I never had butternut squash and I feel I'm missing out! I like zucchini in a stir fry with some corn and onion and tomato..


Speaking of lemons, some people don't get lemon wedges at restaurants in their drinks because they wonder how many hands have touched the lemon. Others talk about the "touchdown" of water pitchers and how restaurants and waiters/waitresses go with one pitcher and "touchdown" on hundreds of customers glasses passing germs. The alternative, a bottled water?

[B][COLOR="Navy"]

Sleep and work for me. I woke up late afternoon and made some bacon (my fav!) and some chocolate chip pancakes. mmmm.

There was a 20/20 that just showed about the worst places in resturants that have the most bacteria and 1 of them was lemons. The number 1 place of worst was the menu --just something to think about.

Originally Posted by Sun

I think that wood fired pizza is the best. Baking it is a challenge though because a few seconds too long and *poof* fire pizza.

For me artichoke hearts, roasted red peppers and goat cheese ranks #1.

#2 Spinach, calamata olives, tomato, feta

#3 NY style plain cheese pizza. Old skool.

YUM!

Originally Posted by Sun

Did I mention that I cant find good cast iron that is made in the USA? I have looked and looked. So frustrating.

The Butternut is my favorite too. A friend makes Spaghetti squash baked, scooped out, mixed with some canned plum tomatoes that have been blenderized (its late, you get the picture) then she pours the mixture in a baking dish, tops with shredded mozzerella and bakes. Good stuff.

Acorn squash is my second favorite. I love it. I cut it in half, scoop out the seeds then bake in a baking dish that I have filled with an inch of water. Cover with aluminum foil and bake for about 40 mins @ 350. Saute' some sweet onions, scoop out the squash, mix in the onions, a little nutmeg (very little) brown sugar, butter, salt and pepper. Makes a nice warm side dish on a cold winter night.

Quesadillias...Aye..a staff favorite at work this summer. I burnt out on them. Ha.

Yeah...I burnt out on a few things this summer. Eggs too.

Never made so many omelettes in all of my days.

I LOVE squash-- I get so excited when the leaves start to change because I know its squash season. I just bought 2 butternuts and a spaghetti squash-- mmm.

Originally Posted by Sun

Wow Ursy you did well. Ok I should have checked with you before I drove myself mad searching for these things. But really, I wanted to be able to see the cast iron skillet, touch it, feel it. That is one of those weird things with me, I really want to be able to handle the item if I am going to take it home. So I guess I had ruled out mail order but am now rethinking this.

My Dad had an awesome skillet that he cherished and I assumed that I would inherit this when he died. That never happened. That is a whole other story. When I started trying to learn to cook Filipino food, I realized how much I needed a cast iron skillet for frying fish, but had long been discouraged by trying to find one. Ok, ebay it is.

As for Le Cruest, I believe that every serious cook should have at least one piece in their collection. I am madly in love with the line. If I had to have just one piece it would be a round dutch oven. Though I love my stock pot too and use it for soup. The dutch oven is perfect for braising.

This is the one that I would suggest:



It will last for generations.

A friend said "Oh those are too expensive"

I replied, "really? How much did you pay for your iphone?"

Last christmas, my mother-in-law got us this kind of dutch oven and its orange/red and we LOVE it. My honey makes this great Trinidadian Chicken Stew w/ citrus rice-- OMG! YUM!

Originally Posted by Corkey

Kalua Pig: This is a local favorite that traditionally involved digging a pit and slow cooking an entire pig inside, but there are modern options that conveniently just involve an oven or crock pot. Here is an oven recipe. Although it is simple, it takes a long time to cook, but the results will be worth it.

Ingredients
Pork Butt (Boston Butt) or Pork Shoulder Bone-In
Couple of Tbsp Hawaiian Salt or Kosher Salt for rub
2 Tbsp Liquid Smoke
6 Ti Leaves to wrap pork

Cooking Instructions
Preheat oven to 250 degrees. Prep Ti Leaves by removing the spines of the leaves. Cut some slits in pork, about 1 in. Rub Pork with salt and make sure to put some salt in the slits. Add 2 Tbsp of liquid smoke over pork. Wrap pork with Ti Leaves and tie closed. Place in Roasting Pan and top with aluminum foil tightly. Bake in oven 10-12 hours at 250. Pork will steam in its own liquid in the roasting pan. When complete let pork rest for 30-60 minutes. Open foil, unwrap Ti Leaves and pull pork. You can serve the pork over white rice and/or you can mix the pork with some steamed cabbage.

Anybody got any Ti leaves????

This sounds awesome!
But what are Ti leaves? anything like banana leaves?

I enjoy cooking fish in banana leaves.

OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.

We made meatballs yesterday and had subs-- very tasty.

Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.

Best.

[Corkey]

Ti leaves...

[ahk]

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

[Sun]

Originally Posted by ahk

I heart pizza.

I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...

1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o

and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.

This is a problem because there are laws that require food handlers to wear latex or vinyl gloves. If you are dining out and you see anyone handling food with bare hands, call a Manager right away and complain. If a bartender or cocktail server is not wearing gloves they need to use tongs. This is not optional this is the law. There are so many ways to make people sick in the food industry that we as consumers need to call people out on bad practice. As for menu's ok, that is a really disgusting concept that a menu can be filthy, but I can see where that would happen. Carry Purell or something like this and wash your hands everyone. Take no chances. There is too much bacteria out there.

Oh lucky you! Throw us a recipe!

Do you have the red/orange "Flame" color? I love that collection. That was a tough choice for me when it came to color but I went with the indigo blue because it looks so French country authentic. Red is hard to resist though.

Ti leaves are hard to find! Banana leaves can be hard to find in some places too. I believe that the Ti plant is smaller than a Banana tree but then again I have seen some small Banana tree's on the islands so I guess it all depends on the species of the tree.

OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.

We made meatballs yesterday and had subs-- very tasty.

Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.

Best.

Hey don't be a stranger! We have important foodie business to handle here

Good luck with your studies ahk!

[Gráinne]

Originally Posted by Sun

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

Not so much toppings (I don't like anything but pepperoni), but where:

When we had money in college, we went to Adriatico's in Cincinnati.
(Domino's was for when we were poor; i.e. every other week other than allowance week ).

This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html

I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland .

[Sun]

Originally Posted by guihong

Not so much toppings (I don't like anything but pepperoni), but where:

When we had money in college, we went to Adriatico's in Cincinnati.
(Domino's was for when we were poor; i.e. every other week other than allowance week ).

This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html

I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland .

I almost missed this post. Though I try to reply to everyone I do realize that sometimes I fail at that. Yall are just too interesting for me to keep up with

Seems that a lot of smaller family businesses are going out while new ones are coming in. I posted recently that in my hometown I was shocked to see how many businesses are still in business after 20 years. Some for 30, 40, 50 years. That is a long time for a business.

Domino's ooooohhh if it were not for campus business what would they do?

Because really at 3am does anyone really care?

[Bit]

Originally Posted by Corkey

Anybody got any Ti leaves????

Oh my, I haven't thought about ti leaves since my college roommate had a plant.......um... 2/3 of my lifetime ago.... holy cra--err, I mean, holy cats!

Originally Posted by Sun

What kind of temperatures can you get up to with the solar cooking that you are interested in?

The best I've seen in the US so far is 250 F. It's the equivalent of a crockpot set on high, whether it's commercially made or homemade. I keep planning to make one but somehow I just never get past the "collecting materials" stage. Then I get frustrated and throw all the materials in the recycle bin and six months later I start all over.

I'll be interested to see if Ursy's experience is different.

[Sun]

Originally Posted by Bit

Oh my, I haven't thought about ti leaves since my college roommate had a plant.......um... 2/3 of my lifetime ago.... holy cra--err, I mean, holy cats!


The best I've seen in the US so far is 250 F. It's the equivalent of a crockpot set on high, whether it's commercially made or homemade. I keep planning to make one but somehow I just never get past the "collecting materials" stage. Then I get frustrated and throw all the materials in the recycle bin and six months later I start all over.

I'll be interested to see if Ursy's experience is different.

Ti leaves may be the most hard to find ingredient that we have discussed here. Though I do like the alternative Taro leaves and Banana leave combo. There is a Hawaiian place in CA that I like that makes the Kalua pork that way. It works.

Solar crock pot hmmm...now you and Ursy have me thinking about this. Going to have to do some research.

200 degrees C would be ideal for proofing bread.

[Sun]

Oh by the way, I finally got out for a fish taco today. And a ceviche tostada.

Some fire roasted jalepenos and spicy salsa verde...Yum.