S@H Cook's Corner 2012....................

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Message 1250691 - Posted: 24 Jun 2012, 0:15:31 UTC

There used to be a Gino's East in Los Angeles... now I break out the chicken-fryer for a Chicago Style pizza:)

OK, so I admit deep-pans are the least photogenic of all pizzas but there is good reason. They have to bake for 30-40 minutes so the sauce goes on top.

Remember stereograms? Well if you cross your eyes and stare at the sauce long enough you may just find a pepperoni slice or two hidden in there!:D

The cheeses are Italian Provolone (lightly smoked) and some Dutch Gouda



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Message 1250715 - Posted: 24 Jun 2012, 1:06:43 UTC

^ Not fair. I want one.
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Message 1250738 - Posted: 24 Jun 2012, 4:01:07 UTC

A 3 cheese pizza should have
1: mozzarella
2: mozzarella
3: mozzarella

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Message 1250739 - Posted: 24 Jun 2012, 4:04:57 UTC - in response to Message 1250738.  

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Message 1250741 - Posted: 24 Jun 2012, 4:07:52 UTC - in response to Message 1250739.  

What No cheddar?


Never on a pizza.

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Message 1250745 - Posted: 24 Jun 2012, 4:35:45 UTC
Last modified: 24 Jun 2012, 5:03:36 UTC

I agree cheddar is terrible on Pizza. But mozzarella isn't the only good one, provolone is good too. That's it I'm going to the store. Cheese pizza


Pineapple is delicious on pizza Vic. I love it :-)
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Message 1250746 - Posted: 24 Jun 2012, 4:37:28 UTC - in response to Message 1250741.  
Last modified: 24 Jun 2012, 4:41:03 UTC

What No cheddar?


Never on a pizza.

One can get Cheddar on a Domino's Pizza, I don't have problem with Cheddar, just with pineapple...
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Message 1250758 - Posted: 24 Jun 2012, 6:00:35 UTC

I love pineapple on a pizza, a sheshcebob(?), stew and the best I ever had was at the Hotel K.
Ang, that pineapple rocked.
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Message 1250824 - Posted: 24 Jun 2012, 10:26:41 UTC

the only problem with pineapple in a pizza is.. the leftovers really do not work as well.
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Message 1250951 - Posted: 24 Jun 2012, 17:20:14 UTC

A pizza should always have Gorgonzola on it, I love that cheese. Over here we always get it on a pizza 4 cheeses.
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Message 1252199 - Posted: 27 Jun 2012, 18:17:37 UTC

I love cheese. Most cheeses. I love Mozerella, Cheddar, Gouda, Swiss, Havarti, Romano, Parmesan, Cream, Jack.... the list could go on and you could hit other cheeses I love, hate, or never tried.

But for purity's sake on a pizza.. Just Mozerella. Cheddar goes nicely on a taco, Monterey Jack in my burrito, Taco Salad maybe both.. And I love sprinkling Romano or Parmesan on too many things to mention. I will sit down and cut myself slabs of cheese and just eat and enjoy..

So please.. there is no need to defend other cheeses. Just let me defend my pizza ;)
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Message 1252210 - Posted: 27 Jun 2012, 18:56:19 UTC - in response to Message 1252199.  

I like cutting slabs of Cheddar too soft^spirit, mild or medium, tried sharp, Mom was right, only good for baking... It'll be a while before I do that again...
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Message 1252226 - Posted: 27 Jun 2012, 19:26:10 UTC

Now I would like to point out I do not consider myself a "cook" of any worth.

However as I am currently a "person of leisure" I decided to do a bit of home cooking, my favorite beef and mushroom chilli and took some pics as well

Start here; The basic ingredients


Cook!


Makes enough for 2!


Serve with you favorite tipple sour cream and flat bread.



Enjoyed!!


Have to admit I never thought I'd post in the Cooks thread :-0
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Message 1252228 - Posted: 27 Jun 2012, 19:29:21 UTC - in response to Message 1252199.  

I love cheese. Most cheeses. I love Mozerella, Cheddar, Gouda, Swiss, Havarti, Romano, Parmesan, Cream, Jack.... the list could go on and you could hit other cheeses I love, hate, or never tried.

But for purity's sake on a pizza.. Just Mozerella. Cheddar goes nicely on a taco, Monterey Jack in my burrito, Taco Salad maybe both.. And I love sprinkling Romano or Parmesan on too many things to mention. I will sit down and cut myself slabs of cheese and just eat and enjoy..

So please.. there is no need to defend other cheeses. Just let me defend my pizza ;)

You sure you're not from Wisconsin????
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Message 1252230 - Posted: 27 Jun 2012, 19:30:35 UTC - in response to Message 1252226.  

OMG, Bernie......
That looks like it could be one of my favorites!!!
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Message 1252232 - Posted: 27 Jun 2012, 19:37:57 UTC - in response to Message 1252226.  

Don't feel bad Bernie, that looks really good, yummy in fact, Mom usually made enough for a week.
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Message 1252238 - Posted: 27 Jun 2012, 19:45:23 UTC - in response to Message 1252226.  

I have to say it looks delicious Bernie, although it would most likely not be called "Chili[con-carne]" in south or western USA.

You might try substituting the sour cream with chopped onions and... Cheddar!

I do agree with the observation on sharp cheddar. If melted down it loses its "bite" and is more palatable.

And Mark: Happy cheese comes from happy cows. Happy cows come from california ;)

Honestly most of the cheddar and Jack cheese I currently buy (looking towards local organic instead) is from Oregon.
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Message 1252244 - Posted: 27 Jun 2012, 19:52:01 UTC - in response to Message 1252238.  

I have to say it looks delicious Bernie, although it would most likely not be called "Chili[con-carne]" in south or western USA.

You might try substituting the sour cream with chopped onions and... Cheddar!

I do agree with the observation on sharp cheddar. If melted down it loses its "bite" and is more palatable.

And Mark: Happy cheese comes from happy cows. Happy cows come from california ;)

Honestly most of the cheddar and Jack cheese I currently buy (looking towards local organic instead) is from Oregon.

Here all the cheese is either imported from California or Wisconsin, Yes I said imported, as I live in the desert where almost everything has to be imported, except for the air, water and the views, I do like Tillamook of course as they have this huge block, sure the Tillamook cheese is from Wisconsin and all, but I don't care, except when I'm short of funds...
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Message 1252246 - Posted: 27 Jun 2012, 19:56:24 UTC - in response to Message 1252244.  

Tillamock Oregon actually Vic
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Message 1252249 - Posted: 27 Jun 2012, 19:58:09 UTC - in response to Message 1252244.  

I have to say it looks delicious Bernie, although it would most likely not be called "Chili[con-carne]" in south or western USA.

You might try substituting the sour cream with chopped onions and... Cheddar!

I do agree with the observation on sharp cheddar. If melted down it loses its "bite" and is more palatable.

And Mark: Happy cheese comes from happy cows. Happy cows come from california ;)

Honestly most of the cheddar and Jack cheese I currently buy (looking towards local organic instead) is from Oregon.

Here all the cheese is either imported from California or Wisconsin, Yes I said imported, as I live in the desert where almost everything has to be imported, except for the air, water and the views, I do like Tillamook of course as they have this huge block, sure the Tillamook cheese is from Wisconsin and all, but I don't care, except when I'm short of funds...


Not even close Vic, it is from Tillamook, Or.
http://www.tillamook.com/

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