Adventures in Gastronomy 2010 style

wenchlette · **Posted:** Sun May 30, 2010 8:36 pm

Because this thread is in pizza mode and I make one at least once a week here's tonight's white with ricotta, tomatoes and spinach:

And the next dessert was a lime tart with black and blueberries

berliner · **Joined:** Fri May 09, 2008 7:00 pm **Posts:** 1516

I'm not too much into blackberries but the tarte looks pretty good. so does the pizza. did you put the "raw" spinach on it?

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Yail Bloor Wrote:

Prince of Darkness Wrote:

All right, I'm happy with my pizza sauce, my pan crust, and my thin crust. Tonight I'm doing a ligurian foccacia crust. This pizza obsession might be out of control. Berliner, what's your crust recipe, looks delicious.

Your gonna end up like Jimmy Kimmel and build a wood fired pizza oven in your yard.

I've thought about it over the past few months... I'm going to try the pizza stone in the grill with hardwood.

Stacey, the pizza and tart both look great. You got on tips on pastry? I don't have the hang of it.

wenchlette · **Posted:** Mon May 31, 2010 3:50 pm

I just follow the recipes and they always come out, but since that sounds exceptionally stupid, I'll tell you stuff you probably already know. Just don't over mix the dough and you'll probably have the easiest time making a food processor dough in which you just mix until pea size balls form and hand mix until just holding together before patting it into a tart pan or rolling.

If you're making a fruit pie, brush the unbaked bottom with a beaten egg white to prevent the filling from making the bottom soggy. Make sure whatever crust you're making goes into the oven cold.

My pizza crust is okay, but I know it could be better. Any tips on that?

wenchlette · **Posted:** Mon May 31, 2010 4:05 pm

berliner Wrote:

I'm not too much into blackberries but the tarte looks pretty good. so does the pizza. did you put the "raw" spinach on it?

Plus, you can always pick the berries off. The lime curd was very tart, but matched perfectly with the crust.

I did use uncooked spinach. I just throw it on before the cheese.

shiv · **Posted:** Tue Jun 01, 2010 12:25 am

made this for my friend's going away party, modeled after his dog.

wenchlette · **Posted:** Tue Jun 01, 2010 1:28 am

what are the legs made out of?

berliner · **Joined:** Fri May 09, 2008 7:00 pm **Posts:** 1516

wenchlette Wrote:

My pizza crust is okay, but I know it could be better. Any tips on that?

what's the problem with it? what's your aim?

shiv · **Posted:** Tue Jun 01, 2010 8:48 am

wenchlette Wrote:

what are the legs made out of?

pepperoni + hot dogs
tail is a slim jim
body is ham, covered in bacon
head is mortedella
ears = pita bread

Cap'n Squirrgle · **Posted:** Tue Jun 01, 2010 11:25 am

dude that's kinda creepy, and kinda awesome. How did it bake up?

shiv · **Posted:** Tue Jun 01, 2010 2:44 pm

Cap'n Squirrgle Wrote:

dude that's kinda creepy, and kinda awesome. How did it bake up?

it wasn't bad. just threw the ham & bacon in the oven at 375 for about half an hour, added the hot dogs with about 5 minutes to go. the bacon wasn't really crisped up by then so i put it in the broiler for another 5. added all the other parts afterwards. i wasn't really expecting anyone to really eat it but a good chunk of it was gone by the time we used it for leftovers on saturday night down the cape. we were going to give him a viking funeral but that idea got nixed by our host.

Cap'n Squirrgle · **Posted:** Tue Jun 01, 2010 4:57 pm

haaa ha. Shit if I had a fork and nobody was lookin' I'd take a good chunk out of him.

wenchlette · **Posted:** Mon Jun 07, 2010 12:03 am

Man, the board sucked this weekend. I got to sleep in yesterday, go to lunch with the fabulous ayah and then go home and bake these:

Brownies swirled with homemade dulce de leche.

discostu · **Posted:** Mon Jun 07, 2010 1:54 pm

wenchlette Wrote:

Man, the board sucked this weekend. I got to sleep in yesterday, go to lunch with the fabulous ayah and then go home and bake these:

Brownies swirled with homemade dulce de leche.

FUH

tentoze · **Posted:** Mon Jun 07, 2010 2:05 pm

Dulce de Leche= Food of the Gods

Rick Derris · **Posted:** Mon Jun 07, 2010 2:17 pm

FemDerris and I made hot dogs and mac and cheese for dinner last night like 12 year olds.

It was awesome. Comfort food at it's finest.

wenchlette · **Posted:** Mon Jun 07, 2010 2:45 pm

The brownie was really freaking good. I kept five squares for myself and will have a hard time not eating the remaining four as dinner tonight.

Derris, mac and cheese and hot dogs sounds divine. When my brothers and I were younger my mom would slow cook baked beans and hot dog slices with just some onion powder and parsley and serve it over some beef Rice-A-Roni. It was the meal I looked forward to most.

two guns holla · **Posted:** Mon Jun 07, 2010 2:46 pm

Rick Derris Wrote:

FemDerris and I made hot dogs and mac and cheese for dinner last night like 12 year olds.

It was awesome. Comfort food at it's finest.

She Guns Holla and I also had hot dogs last night - with chili and cole slaw and mustard.

discostu · **Posted:** Mon Jun 07, 2010 3:26 pm

Continuing the tubed pork thread:

Saturday night I made some "beer brats". Femdisco bought them from this place.
Grilled them on each side for a couple of minutes on the charcoal grill just for a sear, then sat them in a aluminum pie pan with beer (Bud Light and PBR), red peppers and sweet yellow onions for about 40 minutes on the grill, then popped them directly back on the grill for another 5min to retain that charcoal flavor. Put them in buns, squeezed on some spicy brown mustard and plopped on the beer soaked peppers and onions and it was ON. These things were made in heaven. Had a side of grilled zucchini and squash c/o femdisco and some Publix red potato salad. No pictures because I was drunk and couldn't find my phone.

Kingfish · **Posted:** Mon Jun 07, 2010 10:07 pm

discostu Wrote:

Continuing the tubed pork

This will be said to Mrs. Kingfish tonight

Black Magic Putin · **Posted:** Thu Jun 10, 2010 10:06 pm

Wife made these tonight, and they were pretty damn good! Surprisingly.

Quote:

Meat-and-Grain Burgers

By combining ground meat with cooked whole grains, you can create a burger that's moist, flavorful, and high in fiber with less unhealthy saturated fat.

1 pound fresh spinach leaves
1 pound ground chicken or turkey thighs, beef chuck or sirloin, pork or lamb shoulder
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
Pinch cayenne
Salt and freshly ground black pepper
1 egg
2 cups soaked, drained bulgur, or any cooked grains, such as cracked wheat, steel-cut oats, or whole-wheat couscous

Boil a large pot of salted water; fill another bowl with ice water. Put spinach in boiling water for 30 seconds. Drain and plunge into ice water. Drain again, squeezing to dry, then roughly chop.

Put spinach into a bowl. Add ground meat, onion, garlic, cumin, and cayenne. Sprinkle with salt and pepper. Add egg and grains. Mix until combined.

Shape into burgers. Grill on medium heat, about four minutes per side. (Alternatively, place burgers on a rimmed, greased baking sheet. Transfer to an oven. Roast at 400° F until firm and browned, about 20 to 30 minutes. Turn once or twice.)

Put burger in a bun and add salsa or your favorite toppings. Serves six.

CALORIES PER SERVING: 350
CARBS: 40 G
PROTEIN: 22 G
FAT: 13 G

Yail Bloor · **Posted:** Thu Jun 10, 2010 10:30 pm

Those sound good, Crack, thanks for posting.

bgl3 · **Posted:** Wed Jun 30, 2010 8:54 am

behold...the wafflesicle maker:

tentoze · **Posted:** Wed Jun 30, 2010 9:21 am

bgl3 Wrote:

behold...the wafflesicle maker:

Want.

PopTodd · **Posted:** Wed Jun 30, 2010 9:38 am

Took the family to have some Pereuvian food on Sunday -- at Rosa de Lima. A first for all of us.
Wife keenly observed the similarities between Pereuvian food and Tibettan food... both mountainous countries, despite being halfway around the world from each other.

Adventures in Gastronomy 2010 style

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