Scolopax Posted September 15, 2015 Report Share Posted September 15, 2015 BLT gogogo Quote Link to comment Share on other sites More sharing options...
SergeantMatt Posted September 15, 2015 Report Share Posted September 15, 2015 Pumpernickel, roast beef, bacon, red onion, baby spinach, muenster cheese, chipotle mayo or yellow mustard. Quote Link to comment Share on other sites More sharing options...
Brick Fight Posted September 15, 2015 Author Report Share Posted September 15, 2015 I'm kind of spoiled, working in the same building as a bakery. I'll usually cut down a focaccia, throw on some avocado, tomato, and queso fresco (basic milk cheese, like every lactose culture has a version of this), and some lime juice. Meat if I have it, but that's usually a random choice. Quote Link to comment Share on other sites More sharing options...
Jeeps_Guns_Tanks Posted September 15, 2015 Report Share Posted September 15, 2015 So SH foodies, what is your favorite simple sandwich? 5 ingredients or less. I'm nomming on a Keilbasa/Cheddar/yellow mustard/bread/margarine sandwich and it's pretty tasty. Would usually use butter, but I'm out, so semi-acceptable margarine is in use. Sourdough, thick slices of smoked ham, cheddar cheese, mayo and yellow mustard. Belesarius 1 Quote Link to comment Share on other sites More sharing options...
Tied Posted September 16, 2015 Report Share Posted September 16, 2015 You will never chow down with Rand Why even live SH? Quote Link to comment Share on other sites More sharing options...
CrashbotUS Posted September 16, 2015 Report Share Posted September 16, 2015 Amateur hour, Mr.Paul. Pitmaster sandwich from Pecan Lodge. (Brisket+Pulled pork+ Sausage, topped with slaw, bbq sauce & fresh sliced jalapeños) for 9 glorious dollars. Hot mess from sam BBQ place (Jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter & green onions.) Also 9 glorious dollars. 'Murica. Tied and Donward 2 Quote Link to comment Share on other sites More sharing options...
Donward Posted September 16, 2015 Report Share Posted September 16, 2015 Time to annex Texas into the United States! CrashbotUS 1 Quote Link to comment Share on other sites More sharing options...
Toxn Posted September 16, 2015 Report Share Posted September 16, 2015 Crosspost! https://www.youtube.com/watch?v=URvWSsAgtJE Quote Link to comment Share on other sites More sharing options...
Collimatrix Posted September 16, 2015 Report Share Posted September 16, 2015 Archaeologists reconstruct a Hittite feast. Sturgeon 1 Quote Link to comment Share on other sites More sharing options...
Donward Posted September 18, 2015 Report Share Posted September 18, 2015 We sell our salmon at local farmers markets. When the market is over, many of the venders will trade with each other since the fruits and veggies are perishable items which will otherwise get dumped into the compost. Given that our food is non-perishable (frozen/smoked) we are able to leverage the value trading a small piece of smoked fish for instance for an entire bushel of corn or peaches. Today we got something called a "Kohlrabi" which is a German cabbage...thingy... I guess. Now we must needs figure out what to do with it. Quote Link to comment Share on other sites More sharing options...
Belesarius Posted September 18, 2015 Report Share Posted September 18, 2015 We sell our salmon at local farmers markets. When the market is over, many of the venders will trade with each other since the fruits and veggies are perishable items which will otherwise get dumped into the compost. Given that our food is non-perishable (frozen/smoked) we are able to leverage the value trading a small piece of smoked fish for instance for an entire bushel of corn or peaches. Today we got something called a "Kohlrabi" which is a German cabbage...thingy... I guess. Now we must needs figure out what to do with it. http://www.thekitchn.com/recipe-kohlrabi-and-carrot-slaw-recipes-from-the-kitchn-46627 Quote Link to comment Share on other sites More sharing options...
Belesarius Posted September 21, 2015 Report Share Posted September 21, 2015 Tonight is panzarotti. There are various ways of doing panzos/calzones. this one is basically a small thin crust pizza folded over and sealed then baked. Mozzarella, Hot sausage, ground beef, basil, garlic, tomato sauce. They serve marinara on the side to dip it in if you want. What is everyone favorite style of pizza and favorite toppings? CrashbotUS 1 Quote Link to comment Share on other sites More sharing options...
CrashbotUS Posted September 22, 2015 Report Share Posted September 22, 2015 Napoletana style with sausage, hot soppressata, san marzanos, mozzarella, and basil or Napoletana style with mozzarella, soppressata, san marzanos, bacon marmalade, and honey habanero drizzle. Quote Link to comment Share on other sites More sharing options...
Toxn Posted September 22, 2015 Report Share Posted September 22, 2015 Tonight is panzarotti. There are various ways of doing panzos/calzones. this one is basically a small thin crust pizza folded over and sealed then baked. Mozzarella, Hot sausage, ground beef, basil, garlic, tomato sauce. They serve marinara on the side to dip it in if you want. What is everyone favorite style of pizza and favorite toppings? No favourite style of topping, but homemade dough and sauce is awesome. Quote Link to comment Share on other sites More sharing options...
Belesarius Posted September 22, 2015 Report Share Posted September 22, 2015 Homemade pizza sauce: Good quality canned tomatoes, garlic, oregano, fresh cracked pepper, salt. Simmer for 45 minutes. I'm not a big fan of chunky pizza sauce so after it's done, I might throw it in the blender. Quote Link to comment Share on other sites More sharing options...
Toxn Posted September 22, 2015 Report Share Posted September 22, 2015 Homemade pizza sauce: Good quality canned tomatoes, garlic, oregano, fresh cracked pepper, salt. Simmer for 45 minutes. I'm not a big fan of chunky pizza sauce so after it's done, I might throw it in the blender. My version: to the above; add a bit of tomato paste, olive oil, basil and a tiny splash of vinegar. Cook until the tomato chunks come apart and there has been a bit of caramelization at the bottom of the pan. Stir with a spoon to mix in the bottom stuff and mash the tomato bits. The sauce should be thick enough to spread using the bottom of a spoon. Edit: herbs should be fresh and roughly chopped for best effect. Edit 2: the above sauce is exceedingly good on fresh dough of varying thicknesses, with cheese and toppings of course. Just remember to make a zone of un-cheesed sauce near the crust to get that wonderful burnt tomato flavour. For toppings I'm pretty lazy: feta, mushrooms, salami and onions feature heavily. Quote Link to comment Share on other sites More sharing options...
CrashbotUS Posted September 22, 2015 Report Share Posted September 22, 2015 Simple pizza with the right kind of dough and fresh ingredients, certified by pizzanapoletana.org The place near my house.. Quote Link to comment Share on other sites More sharing options...
LoooSeR Posted September 23, 2015 Report Share Posted September 23, 2015 I like good pizza, we have a pretty good place near my home for pizza-eating time. Dolma - i really like it. Forcemeat in vine leaves, basically. THere are more types of Dolma: https://en.wikipedia.org/wiki/Dolma Donward and Sturgeon 2 Quote Link to comment Share on other sites More sharing options...
Sturgeon Posted September 23, 2015 Report Share Posted September 23, 2015 Dolmades are the bomb. Toxn 1 Quote Link to comment Share on other sites More sharing options...
Donward Posted September 24, 2015 Report Share Posted September 24, 2015 When I'm up in Alaska, one of the things that I miss the most is fresh dairy and fresh fruit. So it is little surprise that I've been mainlining dairy products and fresh produce from the farmers markets. Particularly watermelon. I have been stuffing my face with watermelon nonstop, eating a quarter of a melon a day. Toxn 1 Quote Link to comment Share on other sites More sharing options...
CrashbotUS Posted September 25, 2015 Report Share Posted September 25, 2015 Голубці (holubtsi) stuffed cabbage. Quote Link to comment Share on other sites More sharing options...
Belesarius Posted September 25, 2015 Report Share Posted September 25, 2015 I'm weird. I love cabbage rolls but I cannot stand the taste of cooked cabbage, so I normally just eat the filling. CrashbotUS 1 Quote Link to comment Share on other sites More sharing options...
CrashbotUS Posted September 25, 2015 Report Share Posted September 25, 2015 I'm weird. I love cabbage rolls but I cannot stand the taste of cooked cabbage, so I normally just eat the filling. I did the same thing when I was young but I like it now. Having an Irish father and Ukrainian mother kind of doomed me to eating cabbages in every meal. Quote Link to comment Share on other sites More sharing options...
Tied Posted September 25, 2015 Report Share Posted September 25, 2015 I did the same thing when I was young but I like it now. Having an Irish father and Ukrainian mother kind of doomed me to eating cabbages in every meal. helluva combo, then again you get to live in the better part of the Mason-Dixon line for resturants, so it even out in the end CrashbotUS 1 Quote Link to comment Share on other sites More sharing options...
CrashbotUS Posted September 25, 2015 Report Share Posted September 25, 2015 Yeah, my father was in Ukraine doing some type of work when he met my mother. He ended up moving to Ukraine and they got married, then I came along. Then we "moved" back to Ireland in the 70s, then over to the US. Quote Link to comment Share on other sites More sharing options...
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