Time to invoke a bit of technology. The secret to this one is a mandoline. You can technically use a knife to accomplish this, but if you can cut perfect thickness 1/8th inch thick chips every time, wicked. Teach me. I promise, though, if you don't have a mandoline and you pick one up, you will thank me. It makes just about every chop job 10 times ( Read more... )

Let's see. I've had alligator, rattlesnake, cobra, bison, kangaroo, ostrich, deer, reindeer, at least 4 kinds of shark, snails, and moose. I've eaten the hearts of cows, chickens, pigs, turkeys, snakes, and deer. I love sushi. I don't mind oysters, and at times I think the raw ones are rather good. Most exotic or unusual foods, I think add their ( Read more... )

I've been eating them like it's my job recently, so I'm curious about you guys ( Read more... )

( Read more... )

So I posted a few, now I'm curious. What's your favorite kind of pizza? Personally, I'm a complicated bastard. I love white pizza with sliced tomatoes, feta cheese, spinach, and red onions. It's a bit mediterranean, which fits my whole fusion food fetish.

PIZZA RECIPES PART 1

I'm gonna list a few of my favorite pizza recipes to go with the pizza dough I posted for my margherita pizza. Unlike the margherita, this pizza is going to have a bit more of a complex sauce. Still simple, but not the basic tomato sauce of the maggie pie. I'm going to suggest my sauce for this. As for the topping style, ( Read more... )

I'm sure this is probably a known fact by now, but I worked in a ny pizzeria, as well as some of the most popular pizza joints in Pittsburgh. Pittsburgh has the distinction of being directly in between chicago and ny, so the pizza there is, in a word, amazing. So, this is basically a culmination of my pizza experience. This is a thin crust pizza, I ( Read more... )

This is my specialty. It doesn't have a name. It started out as a cardinale sauce, but it's kinda taken on a life of it's own over the years and couldn't be farther from the original if it tried. This is the culmination of about 4 years of work, perfecting it, weekly.


( Read more... )

( Read more... )

Here's my apology for that last post ( Read more... )