Cadenhead's Old Raj gin with Vya dry vermouth martini (3:1 or 2:1)-- lemon twist, well-shaken. Be careful, though, because the Cadenhead's gin is substantially more alcoholic than regular gin. Hendricks is also tasty, with the strong cucumber element.
I'm with jenjw4 -- stale Peeps like Mom used to make. She poked holes in the package at least a week before Easter to let them "ripen". And the ham and butter sandwiches Dad would make for late munchies. Sure, we had ham for the main festivities, but the sandwiches, on Saint Joseph's bread with butter, oh baby!
Martha Stewart has a very simple asparagus and gruyere tart that gets raves whenever I've served it. Just cheese, asparagus, puff pastry, and a little oil to dress it. It's on her website.
Chocolate malted all the way. Why is it that shakes taste so good with hamburgers? Is it a sweet/savory thing like chocolate covered pretzels? Don't know, but it just works.
dark, but not really dark. Too high a percentage and it tastes like dirt ... really good dirt. Wait, is that a bad thing?
The making/cooking method that MikeNYC describes is exactly the kind of crust that I'm talking about as non-New Haven "Connecticut" pizza.
Connecticut has more than one style of pizza, btw. While the New Haven branch is great, my heart belongs to the medium crust, cooked in a greased pan, cut in squares pizza of my Hartford youth. The sauce is similar to the "Greek New England" style described by serafina, but with a thicker crust (not Sicilian thick, tho). Always commercial mozzarella, usually grated romano on top as well, and my favorite, fresh sausage chunks, put on raw, cooked as the pizza cooks, spreading the pork fat love over the whole pizza, none of those lazy slices of pre-cooked links! Have seen cheese put on top of other ingredients, but it's not common. Also, no selling of separate slices (the horror!). My family fights over which is better, the "corners" which have the maximum crust to innard ratio, or the inside slices, which have no edge crust at all. mmmm...
I know it's wrong, so wrong, but hot bacon on a toasted onion bagel with a thick schmear of cream cheese. The cheese melts slightly, but there's still a temperature contrast with the bacon, and oozy salty goodness, mmmmm.
Goose always sounds good in theory, very Chaz Dickens and all, but in practice, I find it much too rich and kinda greasy. We've done ham the past couple of years because there's so much food that you can put it out on a buffet and people can eat what they want. This year, Dad's lobbying for rib roast, so we're going old school: rib roast w/roasted potatoes and veg, and yorkshire pudding.
There was a great recipe I used years ago which had bourbon and black pepper. Not too far from traditional, but more in the savory direction.
From a native Chicagoan to all the people saying that Chicago style stuffed pizza does not have a layer of crust on the top: look again!
Giordano's and Edwardo's and everywhere else I've gotten stuffed pizza in Chicago has a VERY THIN top crust right on top of the cheese, but under the sauce. It's so thin, you probably don't notice it. It IS there. I can promise you that.
There's another style of pizza that's missing: French Crust Pizza. I've only ever had it at Breadaux in Millstadt, IL, and Pagliai's in Charleston, IL. It's pretty basic, but very good. The crust is thin, but fluffy.
I moved away from Pittsburgh the Bay Area (where there is plenty of good pizza) and i STILL crave Aiello's!!!! Pittsburgh pies do have a unique taste- its the sweeter sauce.
Ohio Valley pizza certainly deserves its own category- its pretty unique.
If you want true Ohio Valley Pizza, you have to go to the Firehouse in Ambridge, PA on Merchant street. Only open on the weekends, the business is run by firemen to support the firehouse (we're talking real social capital here). Its not my favorite (really dougy crust) but its certainly an experience.
Another experience would be Tony R's pizza in Sewickley on Nevin Ave. A tiny pizzaria run by Tony (who does all the deliveries himself) and his two sons.
When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.
Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.
@kerosena--all my ex-pat friends from the UK only use lemons, never limes in their gin and tonics.
I always keep Bombay Sapphire on hand b/c that is the martini I prefer. Very dry, very cold, up, one olive.
Love Hendrick's for its lighter profile and as the base for a cucumber martini.
One I can no longer find, but which I love for its lovely floral character is the Tanqueray Malacca. Notable absence of juniper, but with an almost viscous body and lovely floral notes. I like to think of it as feminine because it is so perfumey.
The Citadelle gin is different in that it uses the most botanicals, I believe 19 total. The end result is quite clean with a good balance to the juniper.
I like the Tanqueray 10 if a bar does not have the Sapphire.
I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."
It pays to be open-minded :)
cafepeach
I always buy the diet tonic and can't tell the difference.
I'm strictly a Beefeater and tonic girl, always have been! And cafe-peach, I can't tell the difference with diet tonic. It's maybe a little less potent, but a good squeeze of lime solves that! Also sometimes I add a splash of cranberry--Marks and Spencer's, a British department store, makes pink gin that's colored with cranberry, and it's fantastic just with tonic. My mom has always had Gordon's straight on the rocks, but I don't think I inherited that gag reflex!
Nothing like the first G+T of the summer at an outdoor bar. When I make them at home, I garnish with thin slices of cucumber in a tall glass.
Does anyone know why limes are traditional garnish, but never lemons?
Gin has properties that other booze does not, not the least of which is that it in above average doses will make one insane...of this I speak from experience. Instead of *the spins* it gives you *the buzz* (Tanqueray in particular) it basically feels like an electric charge going through you and vibrating.
I've seen many a hard drinking type that could handle large quantities of alcohol lose it completely on Gin. The only other booze that rivals it in the inducing of maddness is Tequila/Agave.
Note: The term *Gin blossom* was a canotation of the small burst capillaries on the nose of an alcoholic.
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