Fogbow

Luke wrote: ↑Sun Jun 23, 2024 6:46 am These YouTube kids are insane.

No. Not insane because there is nobody watching to confirm he ate what he claims. This just another dude looking for views on monetized vids. More views more money $$$.

Luke, you may be gulible.

Chicago deep dish "pizza" is an abomination before God!



Call it what it really is, a "tomato pie".

Of course! A black woman chef from Mississippi had the greatest influence on the modern deep dish pizza .... and she almost disappeared in history. I'll have to try this sauce. Very simple. Cooking a whole onion, and removing it is new to me. I prefer yeast risen dough, not bisquit dough though. I've had bisquit dough versions, and they were so dry and flavorless, I was choking.

Volkonski wrote: ↑Wed Jul 03, 2024 9:46 am Chicago deep dish "pizza" is an abomination before God!



Call it what it really is, a "tomato pie".

It looks really unappetizing, but I wouldn't call it tomato pie. Tomato pie is made with an actual pie crust and slices of tomatoes. The reason the cheese is put on first in a tomato pie (and a galette) is so the juices don't make the crust soggy. It's also a good excuse to add more cheese. As if we need a reason.

sugar magnolia wrote: ↑Wed Jul 03, 2024 10:06 am
It looks really unappetizing, but I wouldn't call it tomato pie. Tomato pie is made with an actual pie crust and slices of tomatoes. The reason the cheese is put on first in a tomato pie (and a galette) is so the juices don't make the crust soggy. It's also a good excuse to add more cheese. As if we need a reason.

Jon Stewart refers to it as a casserole.

neonzx wrote: ↑Wed Jul 03, 2024 10:20 am

sugar magnolia wrote: ↑Wed Jul 03, 2024 10:06 am
It looks really unappetizing, but I wouldn't call it tomato pie. Tomato pie is made with an actual pie crust and slices of tomatoes. The reason the cheese is put on first in a tomato pie (and a galette) is so the juices don't make the crust soggy. It's also a good excuse to add more cheese. As if we need a reason.

Jon Stewart refers to it as a casserole.

That was referenced in the video. I've never understood the arguments. They don't exist for spaghetti or lasagna which use the exact same ingredients put together differently.

Volkonski wrote: ↑Wed Jul 03, 2024 9:46 am Chicago deep dish "pizza" is an abomination before God!



Call it what it really is, a "tomato pie".

Meh
I've only had a Caesar salad a couple times.

I will stick an Italian vinaigrette dressing or simply olive oil and red wine vinegar.

There's a fun fact for dinner conversation. Thanks!

ETA: We are / were big fans of Ceasar Salad. I still am. But! We were often disappointed with what got served at many restaurants. They either don't know how to cut the romaine, or the dressing is wrong / terrible / old, or the croutons are hard - not crisp (there's a difference). It was one of the reasons I started growing our own garlic.

I like Caesar Salad, too, and don't often get very good ones these days. And anchovies seem to be optional. Viking makes a pretty good one and has it on its menu every day, so I ate one nearly every day on the cruise. They did ask if you wanted anchovies or not, though.

neonzx wrote: ↑Thu Jul 04, 2024 12:13 pm Meh
I've only had a Caesar salad a couple times.

I will stick an Italian vinaigrette dressing or simply olive oil and red wine vinegar.

Maybe you'd like it better with mayo.

I myself like Ceasar salads, especially with anchovies. Yum.

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Tried go order gift cards and browse products. Perhaps they are getting slammed with traffic.

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neonzx wrote: ↑Sat Jul 20, 2024 10:18 am Tried go order gift cards and browse products. Perhaps they are getting slammed with traffic.

Server Error in '/' Application.
Runtime Error
Description: An exception occurred while processing your request. Additionally, another exception occurred while executing the custom error page for the first exception. The request has been terminated.

It works if you go to the original Facebook ad. The copy and paste undoubtedly screwed up the links (probably copied incompletely).

pipistrelle wrote: ↑Sat Jul 20, 2024 10:24 am
It works if you go to the original Facebook ad. The copy and paste undoubtedly screwed up the links (probably copied incompletely).

I don"t fb nor instagram. Data harvesting. Meta and Zuckster can kiss my backside.

Anyway, here is the proper link found outside fb hell.

https://www.penzeys.com/online-catalog/ ... -3129/pd-s

Now I know how much my oregano, basil, sage, parsley, thyme, and rosemary are worth!

The thunder showers rolled through this morning meaning it's an indoor day, or at least an indoor morning. Perfect weather for making peach cordial.

2lbs of peaches (qty 8), 2 med apples, 2 cups water, 1/2 cup sugar, a big tablespoon of lemon juice, half stick of cinnamon, and 4 whole cloves.

Core and chunk the fruit. Leave peels on. Put everything in a large pot. Bring to a boil and then turn it down to a low boil. Let cook for 15 minutes. Mash everything with potato masher as it's cooking. Let it cook for a total of a half hour. Use an emersion blender to whip it all into a thick sauce. Remove from heat and pour mixture through a med fine colander. Force mixture through with spoon or colander pestle.

We have two chinois strainers: one woven stainless steel wire, and a stamped punched aluminum model that looks exactly like this one in the picture below. That's what I used today. It didn't clog from all the fines in the fruit pulp.

The finished product was much like apple sauce. Not quite as grainy. Very distinct peach flavor. The cinnamon and cloves were there, but behaving in the background like they should. The apples didn't stand out at all, but they did lend the thickness I was looking for.

You can eat this with a spoon, mix it in a drink, pour it over ice cream, and you might be able to bake with it, or at least glaze a baked item with it. Brush it on as the baked item browns. Let the glaze get some color.

sugar magnolia wrote: ↑Sat Jul 20, 2024 10:09 am And both my trumpie son and I wholeheartedly recommend Penzey's for their actual spices.

I'm fortunate that my partner lives about a mile from a Penzey's store. We spend far too much time in there enjoying the smell, and far too much money buying super-wonderful spices that we don't use up fast enough so we have to buy more when the stuff we have goes flat.