I'm going to have to throw Ohio Valley style pizza into the mix. Square pieces in a square pan, sold by the slice. Cold toppings put on after the crust and sauce are cooked. It's defiantly one of my favorite parts of going home.
PB and Nutella on wheat bread rocks my socks personally. Oh and PB and Honey too.
The Weber Q is great! I got a 200 series this summer and haven't looked back. It is bigger than the Baby Q and puts out some more BTU's. With the 200 series you can also purchase a better stand for it than just the portable one. I think it being a little bigger and harder to lug around is totally offset by the larger cooking area and very stable stationary cart.
Where did you get your skirt steak at around here? North Market?
I try and collect one from every city or country I visit. The freezer on the top is for places that I've been and the fridge bottom is for places that my friends have been.
That one is easy! I always tend to go with roast chicken with roasted carrots and potatoes. simple, good and tasty.
I picked up a Bread Machine last week at a garage sale when I was taking a walk around the neighborhood. We've been having fresh bread every few days since then.
I've been all over the United States and over the southern half of Europe. Using Naples (Napoli) as the yardstick for authentic pizza (since the Napolitans invented pizza!) I've found that in the United States, the closer you get to New Jersey, the more the pizza resembles the pizza in Naples, Italy. (Though there is good pizza found elsewhere, such as Pizzeria Regina in Boston.) Likewise, in Europe, the closer you get to Napoli, the more the pizza resembles the pizza in New Jersey and New York. Needless t o say, I do not consider any pizza baked in pans at 350 degrees (such as Chicago's deep dish, or Greek-owned pizza places in New England) to be "real" pizza. Good pizza must be baked directly on stone at over 500 degrees. The number of good pizzerias in a location is directly proportionate to the number of Neapolitan ("NapoliTAN") immigrants settling in that area.
Adam - fascinating stuff! I grew up in Trenton where pizza and tomato pie were synonymous terms. I didn't realize it was confined to such a small city. In addition to DeLorenzo's, we also liked Mike's on Olden Avenue, Maruca's in the burg, and Freddie's in W. Trenton. They were all awesome pizzas and now I realize why I never get one that tastes as great.
I was surprised you didn't mention Philadelphia tomato pies, which would be similar to the thick crust of a sicilian square pie, with a very thin coat of tomato sauce and a sprinkle of romano cheese - period. The sauce is very dark and not wet at all because it is such a thin coat and cooked a long time with no mozzarella on top. Served in large squares. There are no other toppings and it is served cold. This is what I'm told is authentic "tomato pie". Philadelphia also has pizza, which is quite like what is made in Trenton and known as pizza most everywhere. Just not quite as good. Sorry, Philly.
I originally started to answer your question here, HeartofGlass, but the response grew too long. I decided to post A List of Regional Pizza Styles on Slice.
I am a HUGE HUGE fan of Sunflower Seed butter with bananas and unfiltered wildflower honey on whole wheat. The sunflower butter is amazingly good and balanced with the sweetness of the honey.
also PB&Co's Dark Chocolate Dreams and SEEDED raspberry jam...drool drool
I love peanut butter and Polana apricot jam on rye toast. With it, a cup of coffee with skim milk, no sugar.
All the best,
Linda J. Atamian
Crunchy peanut butter spread on grainy bread, topped with very thin slices of apples, sprkled with cinnamon! Excellent!
Our $842 prix fixe menu includes the following:
The amuse bouche is three wild-sourced Sri Lankan crickets caramelised in sugar extracted from cane from the field in which they (the crickets) were harvested. The hand-thrown pale blue plate evokes the sky at dawn, which is when crickets are caught, and are produced exclusively by various support groups that our discretion forbids us from identifying.
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One plate for a table of four, I assume.
i completely forgot about the peanutbutter and jelly with combination, sooo good, it must be on crappy white bread with skippy and grape jam with ranch doritos!
Uh, WOW Karyn, wow! I'm so impressed and I love that you did not fail to leave the matcha trend out of there. You included just about everything!
Hillary
Chew on That
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