New Food Thread, No Title sorry old mike

[Fast14riot]

Meatloaf thin sliced. Genoa Salami & mild provolone cheese sandwich fresh baked roll. Heaven on Earth. Real comfort food.

Prosciutto and Swiss, mayo, mustard, pepperoncini on ciabata. One and done!

 

[mikeinct]

This is not sauce for pasta just yet. Just processed a pile of Toms into "Passata" This can be used on pizza for the best fresh tomatoey taste.

 

[mikeinct]

Never saw these before : Purple Chips, from my buddies potatoes.

 

[mikeinct]

Focaccia Bread "Supreme" last topping was homemade 1% salt bacon.

 

[SecondsCount]

For myself, I do the traditional Naples style of Tomatoes on pies. Very Fresh, Peeled & hand crushed Real cooking happens in the oven over 650 degrees. only EVOO. oregano, a whiff of garlic . Finish with Motz & fresh basil . Looks like the Italian flag. Called a Margarita. I can't find a real "Margarita" this is close enough

We have an authentic Napolitan pizza place in Salt Lake. I've not had pizza in Naples but I have had it in Italy, and this place is really close.

My wife is from southern Italy, near Naples, and she is the one that prepared the pizzas in my pics above. She threw them together with American style ingredients so they don't look so authentic, but her sauce is the bomb. I handle the oven side in our outdoor oven.

Vito Lacopelli on youtube knows how to make them authentic

 

[mikeinct]

We have an authentic Napolitan pizza place in Salt Lake. I've not had pizza in Naples but I have had it in Italy, and this place is really close.

My wife is from southern Italy, near Naples, and she is the one that prepared the pizzas in my pics above. She threw them together with American style ingredients so they don't look so authentic, but her sauce is the bomb. I handle the oven side in our outdoor oven.

Vito Lacopelli on youtube knows how to make them authentic

You are following the correct path Vito Lacapelli . "Vincenzo" & his buds show good info as well. 2 of U Tubes best Italian Chefs.

 

[Fast14riot]

Well I'll be. A new pizza joint opened around the corner from the house, has a real pizza oven, makes a passable Margherita pizza, good beer selection, too. Bit pricey, but can't complain too much for a proper pizza just 5 blocks from home! Thats stumbling distance, lol!

 

[mikeinct]

Looks Right. Pricey U say ? I'd enlist The "lil Monsters" on your team to learn to make pizza balls 3 to 4 hours before dad needs to spread his well hydrated overnight fermented dough.

 

[Fast14riot]

Yeah, the pie was something like $14 for a 12". Not terrible, but considering its far better than anything else locally, im not going to complain too much.

 

[mikeinct]

Well, I can complain. This old manservant has been busy around here. Today I stopped & enjoyed a Garden-fresh toddy.

 

[mikeinct]

Had some fun w bread dough. Herb n cheese infused soft & crunchy Sticks

 

[JayHHI6818]

First time smoking shotgun shells last night for dinner. Wife said heartache I said it has healthy venison in it!!!!

Smoking shotgun shells for dinner last night. Mixed up 1 lb ground venison & 1 lb Italian sausage, 8 oz cheese, cup of red & yellow peppers cut up Stuff manicotti shells with it and wrap it in bacon!!!

 

[mikeinct]

First time smoking shotgun shells last night for dinner. Wife said heartache I said it has healthy venison in it!!!!

Smoking shotgun shells for dinner last night. Mixed up 1 lb ground venison & 1 lb Italian sausage, 8 oz cheese, cup of red & yellow peppers cut up Stuff manicotti shells with it and wrap it in bacon!!!

I want to do those w Rigatoni Pasta . Half the lenght. Cool Item.

 

[Ringostar]

I started scouting my local hunting zone yesterday. Looking for mule deer and trout fishing. I found a nice mountain lake with people fishing and catching! That’s the key part! I’m going to try it next week. Hopefully have some great grilled or smoked trout stories.

 

[mikeinct]

I'm spending a ton of time & fuel. Reducing tomatoes juice & pulp into sauce. I'm thinking of using a maple syrup boiler to process the juices. now. Before I look for a "Mike Hack" You learned gentlemen or ladies have some thoughts? I try not to really cook the life out of the juice to preserve that garden fresh taste. I bring to boil & turn off, repeat. Slow process. mikeinct

 

[Fast14riot]

A simple breakfast style dish for dinner. Fresh chanterelle mushrooms, onion and sun dried tomatoes fried in butter, scrambled egg topped with green onion, black pepper and fresh tomato. I like a little Dijon mustard, provolone cheese and a crusty piece of bread on the side. Excellent!

A little tip if you like your scrambled eggs on the softer side like I prefer in a dish like this, beat then salt the eggs at least 15 minutes before scrambling them. This allows the salt to fully dissolve and keep the egg proteins from binding too tightly when heated. This gives a more tender, looser scrambled egg.

 

[mikeinct]

Perfection ....

 

[mikeinct]

I've been away from the kitchen. Today's efforts. Fermented hot sauce making & Ciabatta bread.

 

[Ringostar]

Ciabatta is my favorite!

 

[Fast14riot]

Too damn hot to cook lately. Was 115° on Tuesday. Been eating sandwiches for dinner.