You can have the pineapple and ham pizza. Please pass the bread sticks.
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Yum! Sounds delicious.
Firm noodles can better carry the flavour of the broth, but I agree, cooking noodles al dente is difficult to get right. If you cook them too little, they can be crunchy instead of pleasantly chewy.
Agreed. I'm not surprised that kids love it (most kids love anything sweet, and most kids love ham), but I'm an adult. To me, pizza should be flavoursome and savoury, not sweet. Margherita or Capricciosa are great. Veggie pizzas are good too, as well as anything that balances the meat and veggie portions.
I've tried the various meat lovers' pizzas and wasn't too impressed. Personally, I'd like some veggie goodness to counter the meaty taste.
A pizza with just meat makes me feel bloated.
Louanne Learning
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The best pizza I ever had was a pesto-based pizza in Galway
Yay Ireland. Come on ya good thing!
Louanne Learning
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Mother-in-law's birthday today. Gonna have fish and chips
It's a very common tomato cream sauce. You just flame off some vodka in the pan, which emulsifies all the ingredients and releases more flavors. Even the Canadians have it, so I'm surprised it hasn't made it to Australia yet. It's very easy to make.
You miss the point. Nobody in a noodle cooking country uses the term "al dente". Or even "noodle soup". They're just noodles. Why the hell would I use an Italian term for a Japanese dish?
Italian - Japanese fusion is becoming a thing. I think it started with cross-pollenating noodle dishes and went from there. Just introducing tomatoes to Japanese cuisine opens up an entirely new culinary avenue. Other things involve swapping yuzu for lemon on the sauce level, or some of the more unique Japanese sea creatures for the Mediterranean. Having worked extensively with both cuisines, they have a lot in common. Except for the cheese thing, obviously.
It's always been a thing. I don't particularly fancy the salmon roe carbonara.
But that's not really what I mean. In italian food in Japan, they might say "al dente", because it's descended from Italy. Just like they'll use English terms for how steak is cooked.
Ramen isn't. And the concept of noodle softness only exists with certain types of regional noodles, to suit tastes in other regions. The term for soft is "yawarakai". Etiquette means you're supposed to trust the chef to do it "right", whatever that means.
Once upon a time, universe far, far away, I had a boyfriend who was first generation Japanese. He liked taking me to a local restaurant where the staff all spoke Japanese, then ordering for me in Japanese without telling me what he was ordering. It was a lot of fun, and I ate some interesting things I'd never have ordered for myself.
I think I'm going to make steak and shrimp stir fry with chili garlic sauce now. I have so lomein noodles to throw it over. Easiest shit in the world. My hard-boiled eggs take longer to make.
Can I come over for lunch? I can be there by day after tomorrow unless it snows in Denver.
Sure, but that'll be for dinner, so you've got time. Lunch is the same every day: three eggs, one avocado, one apple, maybe some leftover protein if I have it, which today is a Milanese cutlet. I fast from 8pm to noon the next day pretty religiously. It's the only way I can keep my weight at decent levels and process cholesterol properly. Need that protein and good fat. And as I've discovered recently, proper rest, nutrition, and physical activity are mission critical to my executive mental functioning. Adrenaline and high stress environments are like crack-cocaine to me, so unless I want to die of a heart attack in my 50s...
Plus, the best part of the intermittent, overnight fasting, is you can essentially eat whatever the hell you want in that eight hour window, so long as you properly break it with a protein overload.
I can either do a stir fry or a curry. Dunno what I fancy yet.
There are two places in Sacramento where you can get an authentic Brooklyn-style pizza, both owned by a gentleman named Giovanni who learned his craft in that holy city of pizza. We usually order the Margherita, and it's never disappointed. Thin malty crust, vibrant flavors, decent cheese.Personally, if I were to get a pizza, I would go for something simple, like Margherita. I had one or two Margheritas in Italy, and they were absolutely delicious.
I actually met Giovanni one night and we had a good talk about pizza. He laughed when I told him that my nickname in my Italian family was "Gianni." That was his nickname, too.
Well, I've had Vegimite when I was in Australia, and it's no surprise that a culture that likes that also adores Hawaiian pizza.
In that visit, my host was complaining about the KFC around the corner, and the "Hungry Jacks" popping up here and there. He railed against the intrusion of American culture. But he said that KFC served bloody good chicken, which made him hate himself for enjoying it.
Louanne Learning
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Just got home. Out of vodka and tequila, don't feel like going back out, so having a gin
Gonna work on my story!!
Gonna work on my story!!
Can't drink any of those in the winter. Whiskey and red wine all day.
I might pivot to rabe and sausage over radiatore.
Can't drink any of those at all. Haven't been able to stomach clear spirits since I got very, very drunk on them in my student days.
Shit, I liked a post before realising it was this thread.
What's your back up if you're out of gin?
Is there any point to you ever eating at a restaurant?
In a few days, I'd have lived in Australia for 36 years or so, and I've never tried Vegemite. Don't want to, either.
"Hungry Jacks" is what the Aussies call Burger King. They've taken Burger King and made it even worse, if that's at all possible.
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And to change the subject completely: I don't understand why supermarkets play dance music. Does anyone come to the supermarket to dance? "Oh yeah, you read my mind! Get ready to boogie, 'cos I'm about to cut a rug!" ;-P
