Kevin's Watch

I drain those, chop them, and put them on homemade pizza with chicken, alfredo sauce, and a mix of italian cheeses.


I'm undecided about tonight's dinner.

Wyldewode wrote:I drain those, chop them, and put them on homemade pizza with chicken, alfredo sauce, and a mix of italian cheeses.

I do that with other canned or jarred artichoke hearts. But even with all those other flavors, the "acid" ruins it for me.

Now, if I could find those grilled ones Stone used...

Menolly wrote:

CovenantJr wrote:P.S.:

Menolly wrote:Similar to grated parmigiano-reggiano

I don't know what that is, either.

When you have pizza out, is there a type of cheese available to be sprinkled on top of your slice after you are served?

No.

magickmaker17 wrote:

CovenantJr wrote:

Menolly wrote:
(lots of pictures and stuff)

no, I don't know why that was so amusing to me...

Would it have been more amusing if I'd said "lots of pants and stuff"?

CovenantJr wrote:

Menolly wrote:

CovenantJr wrote:P.S.:
I don't know what that is, either.

When you have pizza out, is there a type of cheese available to be sprinkled on top of your slice after you are served?

No.

...

stunned. just...stunned

Fair enough. Something new to introduce you to next time you're in the states, whenever that may be...

I think some of these recipes need to be marked 'Americans Only'

If you're serious, I'll go into the Index and do it. But...

You or Stone will need to read through each one and tell me which ones qualify. I have no idea what is and isn't available to y'all...

Most of the pizza places round here will offer grated parmesan when your pizza comes to the table.

*whew*

Thanks Stone.

parmigiano-reggiano = top quality "parmesan"

I've never seen that. Not for pizza, anyway.

You haven't truly lived, my friend! This settles it. . . you will have to return to the US to sample some pizza with parmesan. . . and perhaps red pepper flakes if it suits your fancy.

Yep.
Same thing I said above.

ooo...yeah. gotta have the red pepper flakes as well...
some granulated garlic...and oregano, if it's handy.

Red pepper flakes? Granulated garlic?

Chilli oil, parmesan, and black pepper is what we're normally offered.

I like the sound of chili oil, but pizza tends to be greasy enough. Red pepper flakes adds the heat without the grease.



Granulated garlic is dehydrated garlic ground fine. It is pure garlic, compared to garlic powder which usually has some sort of additives. I only use it for additional garlic flavor, never in place of fresh garlic.

I've seen red pepper flakes. Never knew what they were though.

Makin' my homemade chili tonight. Tomatillos are sadly out of season, though.

Tonight was split chicken leg quarters, rubbed with extra light olive oil, followed by a spice rub of chili-lime seasoning, granulated garlic, fresh cracked black pepper, paprika, and dried dill weed, then baked. Homemade gravy from the juices. Southern-style green beans with diced smoked picnic ham pieces as the side.

Hyperception and I finished the meal with Malik's homebrew. Description of that experience posted in the beer thread. But for a quick review...

Well, as documented above, we've been eating a lot of chicken leg quarters lately. Fortunately we are all dark meat lovers, and at 59¢/lb, one of the better meat deals locally.

I've been saving the bones, both before and after roasting, depending on if I've been deboning the thighs or not. And we have been having unseasonably cool weather for Gator Town (it has been heavenly!), so tonight I am making a big old pot of Jewish Penicillin.

I started it last night, and let it simmer overnight in a 200ºF oven, and am now finishing it off with the additional root vegetables that we will eat with the soup. About 30 minutes before service I'll add some pasta, matzah balls, fresh dill weed, and the chicken scraps I saved from the bones.

Right now I have about 12 quarts of soup in my 20 quart stock pot. Once I add the other items, I should have about 14 quarts all told I think.

After we have a couple meals worth of soup, I'll strain it and reduce the soup by half into a rich stock, before packaging it in two cup measure to freeze for recipes.

mmm-mmm
I do enjoy reasons for making a big old pot of home made soup...

Hunh. I make chicken soup a little differently.

Pour about 7 cups of broth-in-a-box into the three-quart pot. Thaw a couple of cups of leftover dark-meat chicken and cut it into chunks; dump it in the pot, together with a bag of frozen mixed vegetables, a cup of barley, and some spices (usually oregano, bay leaf, and fresh-ground pepper, at least). Bring to a boil, then simmer for about an hour.

Today I also tossed in the remainder of a bag of lentils that I'm sick of running into in the cabinet.

It was quite tasty. I put some in the fridge for later in the week, and some in the freezer.

Easy as pie dinner tonight.

Boar's Head natural casing all beef franks were on sale when I last went to Publix. They are comparable with Sabretts natural casing beef franks in my opinion, which are my favorite.

So, tonight will be hot dogs in Natures Own Honey Wheat buns, Silver Floss german-style sauerkrut (all that means is caraway seed is added for additional flavor), chopped raw vidalia, and Gulden's spicy brown. I think a tossed salad and some tater tots alongside, and I'll call it dinner.

I prefer my hot dogs simmered rather than grilled, especially those in the natural casing so they have that "snap!" when you first bite into them...

hmm...

*thinking*

Maybe I'll pick up some cupcakes for dessert and put a candle in each one, in honor of a dear friend's milestone birthday today.

For those with Trader Joe's access. I discovered something so tasty and easy. They have tiny frozen spinach and cheese pizzas and I got the TJ's paper thin sliced pepperoni and some sharp provolone and I add a little cheese and pepperoni on top and it's very very good and takes ten minutes in the oven.