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I respect them for trying to protect Neapolitan Pizza, but not Pizza in general. Looking at the menu Weinoo posted, I suspect that many Italians would object to them claiming that their pizza represents the whole of Italy based on the toppings (e.g. speck in the north, nduja in the south). I think proponents of Roman pizza would have quite a bit to say about the idea of adding guanciale and pecorino and calling it a Roman pizza.

I’ll have to give the Chiles Rellenos another try. I tried them a couple of months ago and, although the flavor was good, I found the coating to be overpowering (as in 75% coating, 25% pepper and cheese). Maybe I’ll use the air fryer on them as well.

I often miss Anna. I looked at the Saving Thyme menu and saw the first item Breakfast Sandwich • 9.5 soft poached, bacon, aged white cheddar, cayenne aioli • add avocado 3.5 My old eyes missed the comma after 'poached' and I thought for a moment they were offering 'soft poached bacon'! I was just about to ask what the hell that is when the fog cleared and it clicked. The joys of decrepitude!

For some reason, a lot of the dried pasta here comes from Turkey. Not bad; not great. I do look for Italian but it's not always clear.

If you've been thinking "Gee, aren't we overdue for another enoki mushroom recall?", well, you're right. Affects Ontario, Quebec and Nova Scotia. https://recalls-rappels.canada.ca/en/alert-recall/enoki-mushroom-recalled-due-listeria-monocytogenes-4?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

Bacon and scrambled eggs for breakfast

All around the world the male octopuses ( or octopi ) are breathing a big sigh of relief..

That's interesting. I've never had phở served that way in a restaurant in Vietnam, but for delivery or take away it certainly makes sense. Perhaps, it's because in Vietnam phở is always made to order.

I bought a book called The Little Book of Takoyaki" Kindle Edition. Some recipes from that book that I want to try include Shrimp and Scallion takoyaki, Pancake and Sausage Pops, Blueberry Muffin Balls, Arancini and Lingonberry Aebleskiver. Should be fun.

I managed to hold 3 to 4 lined up in my palm at a time to skewer. Didn't take that long, but worth the effort.

@JeanneCake just to review a bit : Patience . it's a bit Older School . way before Clicks . worked wonderfully back then still works that way now . Just dont forget the fresh broccoli . Makes the gift.

Italian prune plums are my favourite. We had a big tree - probably 50 years old that produced more than we could deal with and give away. Then a couple of years ago, it got some disease and sadly we had to get rid of it. I still crave those plums of my childhood. Fortunately we have neighbours that have lots and offer them to us frequently.

@Smithy, glad we inspired you! @BeeZee, I forgot that we also tried the chicken mole (I didn't take a picture, so it slipped my mind). We had it over rice, and it was good, but I think it would be much better in a taco with something crunchy -- maybe pickled vegetables, or lettuce and radish slices.

@Smithy, please post (if you remember) when you try the beef birria and chicken mole. I need to find easy to reheat proteins for DH, who is most comfortable using the microwave when I'm not home.

Used to be able to get vol au vents by the box load when I was a kid. They were de riguer for entertaining guests. I can't remember the last time I saw them for sale

My mother used to make a chicken a la king mixture - peas and mushrooms as I recall - in purchased ‘patty shells’ from Weil’s bakery in Hamilton - a favourite meal!

@Kerry Beal nothing like , puff pastry , that some one else bakes , perfectly for tasty filling , so , why not them do that too ? while you enjoy , a young , but amusing . Chablis ? Ice cold ? it warms up , belive me for me , the filling would be Scallops , a la https://theculinarytravelguide.com/the-jc100-coquilles-st-jacques-a-la-provencale/ https://www.seriouseats.com/coquilles-saint-jacques-recipe-8723608 and the like . Mine had mushrooms , in the creamy mix

uhmmm, defining the acceptable / per-determined 'parameters' is rather a really bad / totally inane approach to finding anything 'original'

Line them up between a pair of chopsticks, little bit of pressure to hold them in place and gently pop the skewer through them

That's effing brilliant use of that pan. I've done egg bites and meatballs. Never occurred to me to try cake things.

@gulfporter that looks Outstanding , 5 ***** , if not more. you must have the patience of Job , w that skewering . it reminds me of a grill-grate contraption , I brought back from FR a long time ago I was there visiting my parents , and low and behold a grill basket , flat , that had long handles and could be turned on a grill , grilling each side perfectly I use it for swordfish wrapped in bacon , and the like. no idea where it is now. but Id bet you can find something, that's height adjustable , for those tommats and other things , saving the skewering

This was my best attempt yet at a decent char on grape tomatoes; skewering made them sit still (when loose, I picture them dancing around the grate when the grill hood is down). Pasta was surprisingly a French import (from an Italian family so the story goes). We get a lot of EU goods at our MXN stores; I had assumed the pasta was from Italy as most are. It was a good pasta and I'd buy it again. Easy meal to put together since I had grilled the shrimp earlier in the day.

Yes, roasted Poblano chiles over the gas flame on the cooktop, wrapped in a dishcloth to steam, and then the skin slips right off. Sorry you don't have Poblanos nearby. We can usually get good ones at the international market down the street, but these Mrs. C picked up at a farm stand.

These are interesting standards, taken from the stated guidelines: I'm sure I've read on these forums that some folks prefer a bit of blistering on their pizza crusts. Maybe those aren't intended to be Neapolitan style pizzas? For instance, here is a reference to leoparding. Maybe that isn't the same thing as burnt spots...?

That was my other choice!