Dante

Thank you! 1/3 cup maple syrup, 1/3 cup tamari, 1/4 cup rice wine, 1/2 tsp ground ginger, dash cayenne, 2 tbsp cornstarch dissolved in water. It's pretty much my default stir fry sauce. Some times I'll add a little oyster sauce and/or sweet soy sauce to it.

Tonight's dinner: chicken stir fry with maple sauce over noodles

I love vegan cooking and try to do two to four vegan dishes a week. I'm a huge fan of Vegan Black Metal Chef, Thug Kitchen, and Post Punk Kitchen/Isa Moskowitz. Vegan Black Metal Chef's vegan sush and his matzo ball soup are favourites of mine (look on his youtube channel- his videos are hilarious but he also does know his stuff= hois Indian Feast of the Gods video is another fave) . Isa Moskowitz's pizza recipes are pretty much my go-to these days, and I love her stewed tofu in miso gravy

Tonight's dinner: Slow cooker macaroni and cheese with sauteed kale on the side

Tonight's dinner: Butter Chicken over cardamom rice with sauteed chard on the side.

Tonight's dinner: recurring favourite Chickpeas ala King

New foodie blog post up! Covering Flavors of the Valley 2018 https://dailyuv.com/feed/951713

Tonight's dinner: Grilled cheese (with a touch of smoked paprika and brown mustard) with the remaining bratwurst soup from a couple of nights ago

Tonight's dinner, slow cooker bratwurst soup with bread and cheese (Heady Topper beer cheddar, and hot pepper tilsit)

I must admit I've never tried broiling it- always sautee, bake, deep fry, stir fry, or using soft silken as a sauce base. I'll have to experiment with that.

Chicken chili (cooked in the Awesome Slow Cooker of Awesomeness- chicken was cooked separately as pulled chicken in bbq sauce in one of the secondary pots on the cooker) over corn bread (small dollop of creme fraiche on top)

"restaurants are rife with abuse, mental health issues and addiction" - as a veteran of ten years in restaurant life, I can attest to this as accurate. Stashes hidden in the fridges, tripping dishwashers, servers doing whippets behind the counter, roach clips in the knife drawers, those were just some of the things that I had to deal with. I just limited myself to drinking and legal stimulants, and never the former on the job, and the latter just to keep myself going and keep my pace up for those thirteen to nineteen hour shifts.

Tonight's dinner: baked potatoes with chili on top, cheddar cheese and creme fraiche, mixed veggies with umeboshi vinegar and nutritional yeast on the side

Tonight's dinner: sausage, tomato and lentil stew

yeah, you want to avoid that knife + femoral artery thing. Take it from someone who knows.

not as bad as that but I have had the frozen hamburger patties + knife experience.

slipped while cutting with it- applying way too much pressure while cutting, lost my balance, toppled with knife hand leading. Yeah, when I mess up, I mess up big.

yeah, when my wife and I shared a house with another couple that had two children I had a strict "no kids in the kitchen!" rule. The adults at least listened to me and understood. I briefly lifted it for the at-the-time seven year old thinking that he could be at least a little responsible, and he immediately stood in the middle of the kitchen flailing his arms and stumbling around while I was trying to make dinner, which resulted in another year's ban. He got a new short-term ban of at age thirteen after be backhanded a plate of just-made crab cakes Benedict off of the counter while washing a cup in the sink. Still no idea how he managed that.

yeah, that one is my "Always be careful with your knives!" story. I had a culinary arts instructor in school who was missing two fingers from an incident in his early days involving a Hobart floor mixer.

I've had my share of slices and burns, but a few left permanent marks. I still have a pale spot of skin on my left hand where I took some skin off with hot oil, and a scoring across my left thumb from a knife slice which still itches from time to time, but the most dramatic is the one that almost killed me, a long scar on my inner left leg above the knee where I accidentally lacerated myself with a knife and hit my femoral artery and saphenous vein (and Achilles tendon and hamstrings). That resulted in a few days in the hospital. Oddly enough, my meat slicer wound never left a mark when I thought that it would as it was fairly deep.

Nothing too fancy this time. Because of work, I only got to be home for eight hours today, so it was what I could manage while also finding time to get a bit of sleep in too. Slow-cooked ham with carrots and Stonewall Kitchen holiday jam. Sides of sort-of duchess potatoes (the ingredients are all there, just not as pretty), and smashed brussels sprouts sauteed with bacon and gorgonzola.

I'm thirding the Jacob's Cattle assessment. Jacob's Cattle are among my favourite beans, too!

Ok, this will sound completely mad but bear with me... substitute some of the cheese or cream sauce with... a tahini sauce made of tahini, lemon juice, and garlic powder. Seriously, it does some kind of weird alchemy with the tomato sauce and really works. It's become a standard in all of my lasagnas.

Thank you all for your responses! I really was looking more for diy than for places to go to get it, and was wondering how it different in terms of recipe, method, etc. So, looking over your links and responses, are the coal oven, and shape, the main distinguishing factors, does anyone know? Or is there more to it than that? Sincerely, Dante

How does New Haven apizza differ from other forms of pizza and how possible is it to duplicate in the home? Sincerely, Dante