Daniel

Lots of egg on top of pizzas.. I tried this not too long ago.. First i made a scrambled egg disc a la "Big Night".. Then i tried to crack eggs over a pizza before putting it in the oven.. Didnt like that either.. Otto has a good pizza i recreated. It has thin sliced potato, ricotta, sage, olive oil, and sea salt.. That was really good.

If you are going to make the white clam pizza.. you might as well start with a piece of salt pork to flavor up the clams.. Almost like a chowder pizza.. "I SAID CHOWDAH, SAY IT SAY IT FRENCHIE."

I am confused.. When you say crust you are refferring to the entire top of the pizza.. Or actually just around the edges.

Ate the heart... The gizzard is in the mix... Thank you.. Next time i am all over it.

I have never made an entire whole wheat pizza crust.. But most of my pizza doughs always have some whole wheat in it.. I really enjoy the todd english pizza dough which has it in it.. However, i proof my yeast, unlike his instructions..

I dont make it.. But i would guess 1) herbed butter frozen would be pretty good to have on hand.. 2) Vanilla sugar is certainly on my list.. 3) A flavored oil.. 4) Have Balsamic redux on hand.

The confitting has commenced.. Started with the parts out on the butcher paper. Please ignore that bottle with the eye ball on it in the background.. Its most likely not absinthe.. The miralax, for a four year old.. As long as the two dont get mixed up, everyone is happy. We then added salt, thyme, shallot and garlic... Now its going to sleep for a few days in the fridge.. Off to cook the heart and liver and do something with it.

Tonight for dinner we made from a bunch of things that were in the fridge or pantry.. We had the flank steak from the satay, had some cheese left over, had some cilantro from thai food, parsley from a bucatini all matrianna from the other night, as well as the pancetta. So we made a chimichurri sauce with flank steak.. Flank steak had a dry rub of cumin, corriander, and salt. Had white rice and black beans.. To the beans we added a shot of curry powder, sugar, sea salt, and the ingrediant that every Baller should have in his fridge.. The Crystal, the hot sauce that is.. We made a blue cheese dressing with pancetta and chives.. The salad had iceberg, watercrest, and celery.. The mac and cheese was a complete after thought.. Uncalled for. We had cooked ziti.. We added a mixture of cheese from gouda, to the cheedahs,swiss and parmeseans, with a some of the pancetta, added some dijon mustard and some heavy cream.. Made a ritz cracker crust.. It was rather obscene..

Recently i have been on a pizza making run.. Where i make several different types of pizza just to try them.. This usually occurs somewhere after dinner. Just looking for the best pizza i can make. Some really good combinations: 1) Catfish pizza : With Choochee curry sauce, onions, and thai basil. 2)BBQ Ribs- Smoked Ribs, Monteray Jack, Onions, all on a base of dreamland bbq. 3)The whole famn damily: Spicy Cap, pesto, ricotta salata, onions. Proscuitto, Pancetta, some San Marzano Tomatos, Alfredo Sauce, Crushed Red Pepper, Mozz, Parmesean. 4) Home roasted turkey, swiss cheese, mustard, cranberry. If anyone has cool ones i would love to try them

Thanks alot.. Ducks are getting confitted up this evening.. HEHE.

Thanks Susan.. All of those recipes were from the Beautiful Thai Book including the Peanut Sauce.. Satay is such a pleasure and so easy to make.. The biggest problem is having all of the left over flank steak because my butcher sells such large pieces.. But i think a chimichurri is on the menu for this evening..

So confit seems to be the consensus.. I feel very stupid saying this.. I dont know how to confit a leg. I would love some help on that.. Edited to add: Never mind.. I saw a recipe on epicurious.. Very excited for tonight.. I am going to confit the whole damn thing.. Might save a little for a pizza or a ravioli.

I bought a seven pound duck last night.. I used exactly half of the duck meat... I still have left half the duck, all the skin, all the fat, and organs... I would love some suggestion as to what to do with the remaining items.. Please help..

Tonight me and my girl made thai food.. We started with an extra spicy tom yum soup that was amazing.. We then had flank steak satay which again was really good.. Made our own peanut sauce Then had duck and eggplant with green curry and coconut rice.. She made this green curry sooo damn hot.. I loved it.. It had dried red pepper as well as fresh thai chiles.. For some reason I love to drink margaritas with thai food.. The place mats and chop sticks were sent to me as a christmas present by a co-worker in china.. Everything was delicious.. We have yet to eat the scharffen berger orbit cake with nibby whipped cream. Will add picture later.. Still trying to recover.. Ok recovered.. The scharffen berger cake was amazing.. I reshaped them to little individual cakes.. Then made the whipped cream with the scharffen berger nibs.. It was excellent.. I could just and am sitting there eating the whipped cream with the Nielsen-MAssey madagascar vanilla extract and specks in it.. The nibs add a texture and bitterness that is outstanding..

Hi Monica, Welcome back.. I have been fascinated with the Indian Dominos since the first time it was discussed on this board.. I then saw some pictures from your latest trip from Dominos.. I was wondering if you ordered or saw anything that might be exeptionally good combinations.. I am an avid pizza maker and would love to add a few indian pizzas to the rotation.

That had to be one of my favorite passages of that entire book!! For all my fellow sable lovers, it's seems that sable is too plebian a name for this wonderous food. As such, they're decided to rebrand it as Smoked Black Cod. As far as I'm concerned, this is BLASPHEMY!!! ← I have something even more blasphemous.. My grand father would refer to sable as poor mans sturgeon..

Sadistick, I am limited in Pan Size and an electric stovetop, hence the likelihood of baking. As for deep frying an entire fish, love to if I ever happen upon a trough of hot oil!: ) The sear and deglaze idea might work if I cut it into steaks...although I have never cooked a whole fish other than with a barbecue...a little out of my element here but I'm dead set on fish instead of red meat this time around. ← I have limited space too.. I like to take a 3 pound snapper but it in a wok and put it submerged on one side in the oil.. Then with a spoon, i spoon the boiling oil on to the exposed side of the fish.. Once the one side is done, you turn the fish. Comes out awesome. Then you can make a simple choo chee sauce, or a garlic sauce, or use tamarin right out of a bottle. Very simple and no trough needed.

My girl flew home late friday night and i was waiting for her at her place.. When she got in she was very tired and just looking for a quick bite.. I ordered her a cesar salad and got myself a mac and cheese over at french roast.. They forgot to add dressing to the cesar and the mac and cheese was just ok.. I ended up making my own cesar dressing and adding bacon, mustard, and parmesean to the mac and cheese.. All in all it would have been easier just cooking myself.. Someone suggested getting the simple stuff at French Roast.. What is more simple then a salad and macaroni.

I went there last week.. The restaurant itself is very cozy.. I really enjoyed the moldings and comfortable tables and chairs.. Very dark and classy looking... The wine selection was rather nice.. I ordered a Saint Emillion, it was very good.. For an appetizer I had various organs cooked on a skewr and served on toast.. Really good stuff. For a main course I ordered a braised beef while my date had a mixed seafood in a white broth.. The braised beef wasnt too bad.. It was slow cooked and had a lot of stewed tomatoe flavor. The seafood was absolutely void of flavor.. The sauce itself absolutely sucked.. I was surprised that this could be served at a place like this.. Instead of making a big deal I told my date that i preferred hers to mine and we switched.. She was looking at my as if I was crazy for liking it.. I didnt really want to cause a scene and i wasnt too hungry anway.. So picked at my food and drank the wine.. All in all the place was pretty good.. Its in a weird spot so if i ever have to be within walking distance i would most likely go back there and not have the seafood dish.. In terms of a destination spot, i would say hells no.. This place is ok at best.

All i know is, I went to Dinosaur BBQ yesterday and had a fine meal.. This time i didnt go with the ribs.. I got the chili which was really good.. Served with chips, a huge topping of baked melted cheese with some pickled jalepenos and sour cream on top.. Sweet, spicy, and plenty of meat.. Then tried the wango tango wings which were smokey and spicy.. The frech fries were great too.. Skin on, had a great potato taste, and were cooked crispy but not over fried. The staff was so so nice.. We were with a four year old and they were more then accomadating.. They made her a grilled cheese sandwich, which was excellent by the way, gave her some stuff to color with, and got her a cup with a lid.. I dont know if this place is the best rib place in the world, but its certainly nothing not to really like. In terms of the sauces, i enjoyed the wango tango, and the bbq sauce, and was impressed that they were not afraid to put more spicey kick into it then most bottled sauces do. Looking foward to the burger.

I really enjoyed the show.. I thought the fact that I can understand the conversations between the chefs and their people was a good addition.. I liked Brown as the commentator.. My only problem was the judging.. I thought that the woman in the middle was kind of an idiot and wasnt really qualified to judge.. I also thought they werejudging on personal likes as opposed to quality and such.. For example the one judge said he preferred his steak more well done, and liked spicier food.. I think they should get better judges. I like Bobby Flay and think his food on the Iron Chef competitions and show seem to be more appealing then what he offers at Mesa and Bolo.

Made a monkey bread last night and heated up this morning.. Turned out very good..

I have the book Hot, Salty, Sour, Sweet and the Beautiful Thai Cookbook.. I prefer the Beautiful Thai Book.. There have been things I have made from this book that you couldnt find prepared better in a Thai Restaurant.

For some reason, maybe because of the constant chef changes or the consistantly ok service, I feel that the owners/management are strictly in to make money. It always has had potential, but always came across as cold and uninspiring. I was most happy with Katey behind the wheel, but I really have no desire to go back to this place. There are too many great places in this city too waste my time while they get there act together once again.

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