HIT BY SPIKES

Someone should really point me to how to post photos here. I post photos of these meals on another site because it is simple. Put the Jamaican Tripe & Beans in my biggest sealed container I own to back of the fridge this morning when it cooled down from the crockpot heat. Can't really eat that 2 consecutive days if you want to stay married. Gave that beautiful Beef Rib Steak with Short Ribs I have been marinating a flip. Smells great. Not sure what I am going to do with it for game time tomorrow. The initial plan was to grill them on the Natural Gas Grill that is under the roof off the kitchen on the raised patio however this morning it is 3F and it is going to -10F overnight. Thinking of cast iron fajitas instead.

So beautiful!!!

IMMEDIATE TOXIC FLATULENCE

Nasty weather outside. Piping Hot & Spicy Tripe & Beans on White Rice inside

Got a BIG crockpot full of Jamaican Tripe & Beans cooking overnight to get me to Sunday's game in this snowy and then freezing weather.

That is why they are made out of tough porcelain -- American Standard.

I would NOT even feed that crap to my 3 dogs.

That recipe for the crust is interesting. A 48 -72 hour cold proof. Two separate high temp par-bakes. Then you put the ingredients on.

The picky kid I made the simple pizza with strained tomatoes and a ton of cheese pizza sheet loved it. The two other tomato base ones I made are heavy Mother Pluckers and I am still eating them. The wife stole some for her Staff Christmas Party. That pissed me off. I made the white one with that Sweet Onion Cream Mushroom Sauce I already had but added two bulbs of fried in butter garlic bulbs to it before food processing it again. Then I added the White Maitake Mushrooms, Fresh Purple Onions, Fresh Basil Leaves, Smoked Salmon Cream Cheese and thinly sliced Norwegian Smoked Salmon to it. It was most excellent!!!

Typically I am making New England Clam Chowder, Lobster Rolls and Baked Beans however Christmas Eve is 2 days after the game and I am making the Italian Tradition of the Feast of Seven Fishes. As such, I really don't have the refrigerator space, appetite or will to cook a big meal for this game. While procuring a huge capon for the wife's cooking of Christmas Dinner, I found a 3+ lb 1 & 1/2" thick beef steak with the short rib attached at a great price so I threw into an acid based marinate this morning and put it in the back of the fridge. I am still working my way through all that pizza from the Detroit game so I will grill that steak and eat it with a Caesar Salad in stomach prep for Tuesday and Wednesday's huge meals. The 3 dogs will appreciate the bones as well.

I would love to but don't know how. I took photos of the pizzas.

These pizzas are insane

This Detroit Style Pizza Dough asks for a 48 to 72 hour cold proof. The reason is to make the crust airy like focaccia. Unfortunately, I did not read the fine print until yesterday morning so my dough making wife will get me a 24+ hour proof. Hoping to get the pizzas in the oven by Noon so I can nap during the once again crappy 1:00 PM games with RedZone on.

Prepping toppings now. Sliced up some Italian Sausage I BBQ'ed earlier in the week. Making a list for tomorrow morning's grocery shopping. I have all sorts of hot and sweet peppers from the garden and elsewhere. I will need a ton of cheese. Going to make 5 big sheets: (1) The 27 year old daughter's pizza I will do the dough for -- she can get off her ass and do the rest; (2) The wife's pizza that I will roll out and walk away in disgust -- probably Organic Kale, Peruvian Quinoa on a sauce of African Wachati Guano; (3) A pizza for a helpful neighbourhood buddy and his picky eating 12 year old son -- pepperoni and cheese; and (4) A Garlic Cream White Sauce Pizza (toppings to be determined) and (5) A Kitchen Sink Tomato Sauce Pizza for me.

Out of the cardboard box thinking.

We Bills Brethren will support your choices.

Prepped the 3 pizza sauces tonight -- (1) White Garlic Cream Sauce Avec Mushrooms, (2) 4 Meat Cooked Tomato Sauce with Meat Removed and (3) a Simple Uncooked Tomato Sauce with these...

We play the New York Jets on December 29th and Brooklyn is in New York... This Italian Osso Buco recipe is very easy to prepare. Robust and elaborate, Osso Buco is always on the top of the list of Italian dishes. It's extravagant, decadent, and over-the-top flavors makes everyone want one. Osso Buco is the Ferrari of Italian dishes. Osso Bucco itself originated from Northern Italy. This is truly one of our favorite Italian meals and we are very happy to share it with you. INGREDIENTS 6 Veal Shanks Cooking String Salt & Pepper to Taste ½ cup of Olive Oil 1 cup of Flour 1 cup of diced carrots 1 cup of diced celery 1 cup of diced onion 8-9 cloves of garlic 4 cups of All-in-One Tomato (Cento) 1 cup of dry white wine 1 sprig of rosemary 2 dry bay leaves 2 TBSP of chopped parsley 1 TBSP of Black Pepper corns 1 & ½ cups of chicken stock BLOG: https://brooklynbrotherescooking.blog...

I love shanks -- beef, veal, lamb, etc. I bought 6 fresh Ontario lamb shanks for the wife last weekend which she braised and stewed up with mash potatoes for lunch on Sunday.

The wife uses pig tails in souse she makes as well. It is a thick soup in the end that has to be fattening since unlike the chicken or duck broth a routinely make, there is no skimming off the fat after cooling overnight. I can eat half a bowl and I am full and can feel my arteries hardening.

Mom never really used pigs feet in the pasta sauce. The wife uses them in souse but boils the living crap out of them. I will eat them but I prefer tripe, oxtail or beef tongue. Pigs feet are dirt cheap so I often bring the wife 5 lbs home.

I have a ton of that French Dip Gravy I made with mushrooms and sweet onions that is white. I could toss in a crap ton of garlic from the garden and a little cream. There is already plenty of sweet onions in that gravy so I do NOT know if I want to risk putting caramelized onions on the pizza in addition given I have discovered that the mix of high IBU hopped up IPA beer and onions has peeled paint off my walls this past week. The rest of those ingredients are very doable. I am going to make 3 pizzas. One I can do like that. I have homemade pasta sauce with huge turkey meat balls that I could use on on another. Finally I have Italian pork sausage I BBQ'ed and Beef Brisket that I smoked. Plenty of fresh peppers on site already. I just need some more good mozzarella and I think with the herbs from the garden I have all I need. Now to see if I can get the wife to make the 3 large crusts for me.

What an incredibly personal and thoughtful sole Christmas Gift for a Husband to give to his Wife. How long have you been married? The true meaning of Christmas in a carton box. It is like giving her Baby Jesus himself.

I love oxtail as well. The way it renders fat into the sauce is truly unique. Specifically from a Caribbean perspective. I am Northern Italian and I can maybe recall my Mother making oxtail 2 or 3 times while growing up. Tripe, Beef Tongue, Salted Cod anything else that could be sopped up by firm polenta however very very very rarely oxtail. My wife is from a Caribbean Island and even before I met her I have been cooking oxtail since before when I lived on a small Caribbean island for a year in 2009-10. Now we eat oxtail 1-2 times per month. The key is sourcing it at a decent price. My local grocery store is Italian centric. It charges $13.99 /lb CAN$ for oxtail and I will NOT pay that. I source my oxtail fresh from an Afghan butcher who cuts the whole tail up in front of me for $7.99 /lb. Anyone want to talk about pig tails or feet?

What is that called in Detroit? I am going to call it a CON MILLER.