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


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Message 1249467 - Posted: 21 Jun 2012, 17:27:35 UTC - in response to Message 1249463.
Last modified: 21 Jun 2012, 17:28:20 UTC

Couldn't find pie.

But how about absinthe cake!







(Absinthe is still very hard to come by in the states and is expensive. I don't think too many brands are OK'd for sale here... Stupid old laws...)

Don't feel bad Ex there are some parts of the US where Alcohol Prohibition never died out, some might even say those areas are backwards...
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Message 1249651 - Posted: 21 Jun 2012, 21:56:58 UTC - in response to Message 1249466.

Over here absinthe is not prohibited as long as it doesn't contain too much alcohol. It's very hard to find though. I know only one shop where they sell it.


Same here (in Greece). But I'm guessing the only reason it's hard to find is because it tastes nasty!:D Plus it's too much work to do the whole sugarcube ritual...

(Oh, and thank you ladies for your kind remarks on the pancakes!:)

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Message 1250022 - Posted: 22 Jun 2012, 17:17:13 UTC - in response to Message 1249651.

Over here absinthe is not prohibited as long as it doesn't contain too much alcohol. It's very hard to find though. I know only one shop where they sell it.


Same here (in Greece). But I'm guessing the only reason it's hard to find is because it tastes nasty!:D Plus it's too much work to do the whole sugarcube ritual...

(Oh, and thank you ladies for your kind remarks on the pancakes!:)



I think it tastes good. I wished they sold those absinthe cakes over here though.
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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.

What No cheddar?
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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 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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