It would have to be Josh's Barbecue Chicken Pizza. Delicious.
Pineapple and pepperoni.
A holiday roast. Although at this point, a New Year's Eve item might be more appropriate.
Cinnamon apple pie.
How about things like a recommended pizza peel? Or a recipe book? Pizza stone/steel/pan? Things that are a little more relevant to the eating/making/enjoying of pizza? That's what I'm looking for (especially the pizza peel part, for use with my Lodge pizza pan)
Prime Rib sounds like a delicious way to start. Or pan fried salmon.
Either Kenji's pan-fried salmon recipe, or a nice thick cut of beef. But of course, that would just be the beginning.
@Kenji Do you have any tips for grilling lobster? It's my new favorite method for cooking it. I usually do a quick boil for a minute, then break off all the meaty parts and throw them on the charcoal grill inside the shell, basting them with a garlic and herb butter. Insanely delicious. However, it's not the easiest or cleanest method, so I don't do it nearly as often as I'd like.
@nb789 You've hit the nail on the head. Xochitl are the best commonly available chips I know of. Unfortunate they weren't on the list.
Funny, when I first read the article, I actually thought it was a slightly satirical piece. A coffee aficionado poking fun at flavored coffee. Based on the other comments though, that is not an impression many share.
Personally, I never understood why anyone got the flavored beans instead of adding flavors after, since usually the flavored beans rely on you adding cream and sugar to taste anything near decent (to me). Why not have the flavors pre-mixed with the right amount of sweetness by using a syrup or flavored cream instead?
I still prefer my coffee black and bold, but as long as it doesn't interfere with my coffee, I'll let others drink whatever they want unharassed (except for some lighthearted ribbing).
A delicious thanksgiving turkey.
I definitely don't have a single favorite, but the most 'unusual' I do is pureed roasted butternut squash for the sauce, with maple bacon, sausage, pine nuts, and sometimes kale for the topping, with a light drizzle of maple syrup to finish it off. I do a parmesan and mozzarella mix for the cheeses.
Black, from an Aeropress. If I'm out and about, and have the unfortunate need to get a bad cup, I'll put cream in to add a little better flavor.
I LOVE pureeing butternut squash and using it as the pizza sauce with caramelized onions, sausage, pine nuts, and crispy maple bacon as toppings (and cheese, of course).
I have been trying for the last week or so to come up with a good recipe for a ginger apple pie. I want something that has a good, spicy kick from the ginger that comes through in each bite. So far I've been mixing in minced fresh ginger, but it just gets lost (even at a tablespoon per apple!). Any thoughts?
I'm curious, how would this hold up on a grill? I have Lodge's cast iron griddle, which works very well especially for the cost. It also weighs less, making it a little easier to transport the whole thing, but the lip on the edge can sometimes get in the way of sliding the pizza off. This seems like it could be a better option if it's as versatile. Plus, I'm always up for supporting a local business here in MA.
Bomba (Cassata) Cake!
Aeropress over ice. Best iced coffee you can make at home. Somewhat equivalent to doing espresso over ice. It takes 3 minutes from grinding to cleanup once you get the routine down.
I love waking up early on a Sunday, making tons of crepes, and using half of them for breakfast, usually with fresh fruit and a ricotta filling, and saving the other half for dinner, with some savory combination.
@hungry for the next meal, @ESNY1077, @elangomatt
Taco Bell is already testing Cool Ranch and Flamas versions in certain cities. I've read good things about the Flamas version, it really kicks up the spice level, unlike the volcano series.
I really want to try the Back Bay Social Club burger. I've heard from numerous sources it's the best burger in Boston. It's $21 but I've been told it's worth every penny.
Pretty much anything. But my favorite is definitely a nice thick steak. And throwing halved peaches on the still-hot grill for dessert is a must as well. Grilled fruit is highly underused.
Mostly just pizza dough so far. I've tried it with pasta but I hated the texture. I want to get into bread making, if only there were more time in a day.
I haven't tried no-knead bread, but after watching Kenji's video with Jim Lahey I am looking forward to trying it this weekend.
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