DaGimp Posted April 5, 2010 Share Posted April 5, 2010 Well, you are def not Italian, I love all of the above. Sorry Jim. +1 Link to comment Share on other sites More sharing options...
cantankerous Posted April 5, 2010 Share Posted April 5, 2010 Pickles Mustard Raw Onions Link to comment Share on other sites More sharing options...
cantankerous Posted April 5, 2010 Share Posted April 5, 2010 SOUR CREAM = SOOOOO GOOD how can anyone hate it... Link to comment Share on other sites More sharing options...
McBeane Posted April 5, 2010 Share Posted April 5, 2010 PicklesMustard Raw Onions  Oh I love mustard, and when I say love, I really mean love. I can eat the stuff straight out of the bottle and enjoy it. Link to comment Share on other sites More sharing options...
Mediaman Posted April 5, 2010 Share Posted April 5, 2010 anything with CILANTRO in it. Link to comment Share on other sites More sharing options...
inkman Posted April 5, 2010 Share Posted April 5, 2010 Interesting, most pizzas I have with mushrooms use fresh ones. My pet peve with them is as I mentioned they just throw them on the pie raw and bake it. They don't saute them first. Well I envision cali as a place that would make gourmet type pizzas, perhaps it is the local industry standard. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 5, 2010 Share Posted April 5, 2010 Well I envision cali as a place that would make gourmet type pizzas, perhaps it is the local industry standard. Â I'm not referring to gourmet pizza. I'm talking your local pizza joint and even the chains. Link to comment Share on other sites More sharing options...
Beerball Posted April 5, 2010 Share Posted April 5, 2010 Yeah, working at a pizza shop, it amazes me how many people like to put that nastiness on their za. The only thing worse is anchovies! My saintly Scilian Grandmother put anchovies on her homemade pizza Mr. Ink and that makes it right be me. Â Any argument? Â Â I'm going to go into the fridge and grab some tasty green olives stuffed with blue cheese and a bit of mushroom salad. Both are leftovers from yesterday's feast. Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted April 5, 2010 Author Share Posted April 5, 2010 MushroomsPickles Radihes Grapefruit Strawberries Tuna Shrimp This to me is the most surprising answer of all 5 pages. Fruit of the Gods IMO. Strawberry shortcake with real whipped cream is to kill for. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 5, 2010 Share Posted April 5, 2010 My saintly Scilian Grandmother put anchovies on her homemade pizza Mr. Ink and that make it right be me. Any argument?   I'm going to go into the fridge and grab some tasty green olives stuffed with blue cheese and a bit of mushroom salad. Both are leftovers from yesterday's feast.  Jumbo green olives stuffed with a whole garlic clove. Link to comment Share on other sites More sharing options...
Beerball Posted April 5, 2010 Share Posted April 5, 2010 Man I love Brussels sprouts. Sauteed in browned butter. I do mine in olive oil with fresh garlic.  Wife used to hate the little buggers so I didn't make them for years. Finally about 18 months or so ago (I'm 25 years into my marriage) I said screw it and bought some. I cooked them up and she decided to give them a try. They're now a favorite of hers.  Mrs. BB calls them little garlicy balls of goodness   moral to the story...don't boil your vegetables. Anything green is better sauteed (beans, peas, brussel sprouts, broccoli...). Link to comment Share on other sites More sharing options...
Beerball Posted April 5, 2010 Share Posted April 5, 2010 Jumbo green olives stuffed with a whole garlic clove. Have some of those in there as well! Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted April 5, 2010 Author Share Posted April 5, 2010 Are you Brussel sprouts Sauteer's cooking the whole sprout or cutting it up? Link to comment Share on other sites More sharing options...
Beerball Posted April 5, 2010 Share Posted April 5, 2010 Are you Brussel sprouts Sauteer's cooking the whole sprout or cutting it up? This sauteer's leaving his whole. Â You have to cook them low heat because they are so dense...takes time. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 5, 2010 Share Posted April 5, 2010 Are you Brussel sprouts Sauteer's cooking the whole sprout or cutting it up? Â Ok, tip from the Chef. Take the sprouts and pull off loose leaves. Trim the stem a bit and cut and X with a knife in the stem. This will facilitate the cooking of the tougher stem bit without over cooking the sprouts. Parboil them in boiling salted water until soft. To serve put whole butter into a saute pan and as it starts to brown (it will have a hazelnut smell to it ) add the sprouts whole and saute. Season with salt and pepper. Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted April 5, 2010 Author Share Posted April 5, 2010 Have to give it a try,like today.I always just steamed them. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 5, 2010 Share Posted April 5, 2010 Have to give it a try,like today.I always just steamed them. Â Steaming works instead of boiling but I like boiling because of the salted water gives them great flavor. He's something else that works good for Thanksgiving is toss them in the browned butter with chestnuts. The sweetness of the chestnuts goes well with the slight bitterness of the sprouts. Link to comment Share on other sites More sharing options...
Scraps Posted April 5, 2010 Share Posted April 5, 2010 Olives Eel Liver Tofu Anchovies Scrapple Grits Miracle Whip Figs Mangos - Actually I love them but I am alergic to them. Link to comment Share on other sites More sharing options...
Beerball Posted April 5, 2010 Share Posted April 5, 2010 OlivesEel Liver Tofu Anchovies Scrapple Grits Miracle Whip Figs Mangos - Actually I love them but I am alergic to them. I'll sound like such a southern hick, but have you ever tried shrimp & grits? Wonderful stuff. Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted April 5, 2010 Author Share Posted April 5, 2010 Steaming works instead of boiling but I like boiling because of the salted water gives them great flavor. He's something else that works good for Thanksgiving is toss them in the browned butter with chestnuts. The sweetness of the chestnuts goes well with the slight bitterness of the sprouts. I wonder how it would come out with a broth instesd of just salt water.... Link to comment Share on other sites More sharing options...
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