I'm a picky eater, but I love food!
I don't like the chunks of fat, but ribeye all the way. Once or twice we've bought a tenderloin from Costco for ~$65 and trimmed the filets out.
I've had terrible luck finding decent pie in Indy, and prefer NY to Chicago-style, but I gotta say that pizza looks damn good.
There's a decent place at the Carmel open-air mall and Eh! Formaggio on the west side is pretty good. South side: Brozzini and Greenfield: (something like) New York Italy is decent.
Don't even talk to me about that place that shall not be named (B-z---x with the joker)!
Nothing really new to add here, but these are the ones I regularly use:
but that's only for eating it outside. :-P
Wifey is a big wooden spoon fan. I swear we've looked at dozens of them... even in a specialty shop in Spain, and haven't found one she likes.
Totino's Pizza Rolls with some regularity and the occasional pizza Combos. That's about it.
Leftover pizza isn't worth the time it takes to reheat in a toaster oven or real oven. I nuke it, devour it, and live in shame knowing I had to eat leftover pizza.
Nice. It's cuter that way anyway.
So if Girl Slice was your wife, I'd guess she'd be Mrs. Slice, so Girl Slice must be your gf. You'll have to put a band of dough on her finger and serve pie at the reception.
I like suggestion #5, I'm going to go do that. Be back in a little bit...
Cheap and guilty: Tony's
Expensive and approaching tasty: Freschetta
All time: Red Baron's breakfast pizzas.
@carolyn, thanks for the follow up. :-)
re #2: I've read and been told from various sources before that rinsing your veggies before storing leads to quicker spoiling. ?:-/
re #9: freezing retards bacterial growth, so cooking it beforehand to kill bacteria doesn't necessarily do much for you. Either way, it has to be cooked/reheated to proper temp after freezing anyway. As long as you're not in the temperature danger zone, you're good.
All that said, we've joined our first CSA this year and delivery starts in about 3 weeks. So excited!
I had pizza. Pizza and garlic knots. And it was fantastic! That is all.
I really want to learn how to toss dough, but alas I live in Indianapolis and pizza here isn't NY style
I'd be up for the trying it, but doubt I will. As for doing it home, I have the same thought. I would think a grilled version would also be quite tasty made at home, though I doubt the KFC grilled version is worth it.
Funny thing is, replacing the bun with another piece of fried chicken doesn't add that many calories. Empty white flour carbs or grease-laden protein. Both are bad choices, which means if you used a good quality whole grain bun at home OR grilled chicken breasts you could make it much healthier (even if not low cal).
@KingT Five Guys makes a decent burger, Steak N Shake not so much. I haven't been to that spot in Carmel. My personal favorite as been a guacamole-topped burger I've found at Rock-bottom downtown and the Ram in Noblesville. I only had each once though so I couldn't say which was better.
Truth be told, the burger I enjoy the most in Indy is my own. ;-)
Ours look most like Artisanal, we also use penne on occasion, however we don't use gruyere. We typically use 3 or 4 cheeses and no, I'm not telling you which ones. :-P
@Gator Pam: Don't worry the Tallahassee pick could have been better too.
I'm not much for the smashed burgers, but it looks only a half step above Steak n Shake. Winning slightly over on the bigger (but no less interesting) fries and a little more so on the onion rings.
Honestly Five Guys has one of the best burgers in the city. A couple brewpubs in the area have good burgers of the non fast food variety.
Forgot to add that I did the duckpin thing and it was different, but fun.
Bazbeuax's is the first thing everyone talks about, but it's nothing special. I don't like the midwest's pizza, having been born in New York South, i.e. South Florida.
Haven't heard of, or ever remember seeing Maria's, but it definitely looks like every other pie in Indy.
Until I open my joint, the best spots are EhFormaggio! on the West side and Brozinni's on the South side.
But 160 isn't the correct temp for a meatball!
It's 155 for 15 seconds, lower temp for longer time is also allowed.
I mistakenly hit the wrong one in the poll :-(
I like 'em scrambled, over hard, hard boiled, and in omelet form (only bacon and/or sausage plus cheese).