A pizza is whatever I want to call a pizza. In general, some combination of round-ish, flat-ish and sauce-and-cheese-ish. Subject to interpretation and the ultimate discretion of the eye of the beholder.
Serious Pie in Seattle is my gold standard (everything about it is just so perfect), but I can also proudly proclaim that you'll pry my Red Barons and Totino'ses from my cold, dead hands.
Any reason why this couldn't be served chilled? This sounds fantastic, but it's a bit warm here for hot soup at the moment.
Any reason why this couldn't be served chilled? Love corn soup, but it's a touch warm here these days.
If this article had concluded with "feed the ice cream to the strawberries," it would have made me insanely happy.
Suggest you read the label before telling me I'm wrong. http://www.hookedongolfblog.com/gallery/var/albums/Augusta/mastersoddstuff/MastersOddStuff_024.jpg?m=1343421856
For whatever it's worth, Augusta National Golf Club uses pasteurized processed blah blah cheese in their pimento cheese when they let the unwashed visit their golf course once a year. Figure they have at least a little 'Southern' cred.
And for whatever else another thing is worth--the closest facsimile I've found to what they sell at Augusta uses swiss cheese and American (not Velveeta) cheese.
If I can't pick it up and put it in my mouth without it falling apart or making an excessive mess. I'm willing to cut it in half, but that's as far as I'm willing to go to make it work. In my world, burgers are supposed to be eat-with-your-hands food.
The Mufo at Salumi in Seattle is awesome. But then, the PB& (grape) J on wonder bread I had while fishing over the weekend made me giddy. So, of course, time and place have a lot to do with it.
For me, it depends on the type. Up here in the Northwest when Walla Walla Sweets are in season, I'll use a thick, whole slice of onion. When it's only yellows that are available, I'll generally slice them pole-to-pole.
Cool whip - Frozen or just refrigerated.
Pickles of any size, shape, or variety.
Campbell's Cream of Chicken soup - prepared with milk.
Ah...that makes sense. Thanks!
I did end up making a blueberry-gin (tanqueray) sorbet yesterday, and it's pretty tasty, if a bit over-sweetened. Refining the recipe is a fantastic reason to make more, in my humble opinion.
...and maybe make it into a sorbet, since I don't have a mold that has any thingies, let alone the what-is-apparently-elusive 10-thingy mold.
I'm fresh out of moonshine. Vodka? Everclear? What proof liquor should I be working with? I'm tempted to give it a whirl with gin...
I'm surprised the San Jose episode didn't make the list. Richman does a lot of eating and it's always impressive, but watching Joey Chestnut take down a 5-pound burrito in under 4 minutes is absolutely amazing.
+1 for the Casal Garcia Vinho Verde. My wife and I buy it by the case. Always pleases a crowd, who are (pleasantly) surprised by the tartness and little touch of fizz.
If I buy my lunch at a shop on the street, then take it back to my office on the 30th floor to eat, have I taken my sammich to the next level?
Pretty much anything Aron Sanchez says on any Food Network show. "Flavor profile," "take it to the next level," etc.
What should I be lightly beating two cups of together in a bowl? Am I not reading properly?
Drop a couple lemon slices into a highball/pint/whatever glass and muddle.
Fill glass with ice and add:
2 oz Pimm's No. 1 Cup
0.5 oz basil cucumber mint simple syrup (recipe link below):
Fill glass with ginger ale.
Enjoy (courtesy of the nice folks at Spur Gastropub in Seattle, who were kind enough to share the recipe)
I got a piece of the Tom Douglas coconut cream pie about a week ago at Lola. FANTASTIC. Best part--it was FREE because it was my birthday.
I was recently introduced to the Hercules Double IPA. Outstanding!
How about some love for the good ol' American macrobrew? Miller High Life (bottle, not can) has become my go-to summer beer.
Depends on the quality of the pizza. If it's pizza from a national chain or some other run-of-the-mill outfit, I'll load up. If it's something good from an artisan outfit (where it's worth tasting the finer points of the crust, sauce, and cheese), I'll go minimalist.
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