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Re: Tonight's Dinner
[Re: Sicilian Babe]
#651686
06/15/12 11:18 PM
06/15/12 11:18 PM
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Joined: Jan 2012
Posts: 1,449 New Jersey
Five_Felonies
Underboss
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Underboss
Joined: Jan 2012
Posts: 1,449
New Jersey
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I usually fry my peppers separately and don't really use spices, as I want the flavor of the peppers to come through. Sounds like you have a nice recipe there, though.
Are you from Germany? no, just an american guy in his late 20's trying to make something good in new jersey. i usually fry the peppers and onions seperatly also but i dont seem to get as much depth of flavor even in a well seasoned cast iron skillet as i do roasting in the oven, also figured that the sausage dripping would help flavor the veg and i wasnt disappointed at all! jacked the oven up to 400 about halfway through and that seemed to help with the browning of both the sausage and the veg. honestly it came out as good as i could of hoped, just need better bread next time  also wanted to maybe add some peperoncini and maybe a slice of some nice aged provalone next time but i dont want to over complicate things as it seems the basis of good italian cooking is the simpler the better.
It's either blue cheese with wings or go fuck yer mudda!
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Re: Tonight's Dinner
[Re: pizzaboy]
#651687
06/15/12 11:27 PM
06/15/12 11:27 PM
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Joined: Aug 2002
Posts: 17,300 New York
Sicilian Babe
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Joined: Aug 2002
Posts: 17,300
New York
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I still use my mom's cast iron skillet. Nothing beats it!
Getting ready for my daughter's graduation party tomorrow. Making six pounds of penne vodka, six london broils that will be marinated in soy sauce/red wine/black pepper, and a salad. I already baked a turkey breast which we'll slice and serve cold with some American cheese and fresh-baked rolls from the local bakery.
Beforehand, we'll just do cheeses with fruit, a warm spinach and artichoke dip, Chex Mix, Veggie Straws and good old chips and onion dip. Bought a case of Corona, two cases of wine, and we're ready to go.
President Emeritus of the Neal Pulcawer Fan Club
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Re: Tonight's Dinner
[Re: Five_Felonies]
#651731
06/16/12 01:39 PM
06/16/12 01:39 PM
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Joined: Dec 2006
Posts: 23,296 Throggs Neck
pizzaboy
OP
The Fuckin Doctor
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OP
The Fuckin Doctor

Joined: Dec 2006
Posts: 23,296
Throggs Neck
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. . . and a small amount of home made gravy as its called by you italians(im german). Well, let me tell you something, my kraut-mick friend  . You you've got yourself a nice little recipe there  . On a personal note, I like the long Italian frying peppers for sausage and peppers much more than the bell peppers. I find them to be sweeter, and they pair perfectly with the sausage drippings. The orange-reddish colored peppers are the sweetest of the sweet. 
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
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Re: Tonight's Dinner
[Re: pizzaboy]
#651804
06/17/12 01:41 AM
06/17/12 01:41 AM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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Tonight's "dinner" was just sampling what I was cooking for Fathers Day tomorrow -- meatballs, sausage, and sauce (mom's gonna handle the vermacelli). I keep playing with different recipes, at least until I find a real favorite. I LOVE America's Test Kitchen, on TV and the magazine. They redo classic recipes all the time (often scientifically) to make them "better", but it's often a bit bizarre. Following (halving) their recipe for Classic Spaghetti and Meatballs for a Crowd I thought would be fine -- well, it was fine -- it's just bizarre. I did NOT add gelatin to the meatballs ( infamita!), I used the beef/pork/veal "Meatloaf Mix" instead. But I did follow the Panko/buttermilk part! o.O But with just some minor adjustments, everything came out pretty damn good -- especially the sauce (tho I did add meat to it). The meatballs, next time, I'll up the beef (don't know the ratio Pathmark uses for their Mix). ATK is the best -- but certainly not traditional all the time. But by adding some common sense, their recipes are a great starting point. 
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: Tonight's Dinner
[Re: Sicilian Babe]
#651806
06/17/12 01:47 AM
06/17/12 01:47 AM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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This again??  I didn't read all the previous posts, but... Marinara is a sauce... so is pretty much everything else you can make in less than 2 hours. Tomatoes, onions, aromatics (garlic and herbs), whatever else (wine, seasoning), etc. Sauce. "Gravy" is a low-and-slow sauce, with lots of different meats and heavier veggies added, cooked for hours and hours, and is thick and beautiful. Both are beautiful, and both have their place. 
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: Tonight's Dinner
[Re: pizzaboy]
#651872
06/17/12 01:31 PM
06/17/12 01:31 PM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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Well, gravy is gravy -- brown gravy, turkey gravy. "Sunday gravy" is something else. 
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: Tonight's Dinner
[Re: J Geoff]
#651875
06/17/12 01:52 PM
06/17/12 01:52 PM
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Joined: May 2012
Posts: 450
southphilly old head
Capo
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Capo
Joined: May 2012
Posts: 450
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Well in my family i eat gravy 3 times a week sunday tuesday and thursday! Sorry i should say sauce LOL
Last edited by southphilly old head; 06/17/12 01:52 PM.
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Re: Tonight's Dinner
[Re: southphilly old head]
#651892
06/17/12 03:23 PM
06/17/12 03:23 PM
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Joined: Jun 2011
Posts: 2,881 The Jokers Social Club
DickNose_Moltasanti
BANNED
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BANNED
Underboss
Joined: Jun 2011
Posts: 2,881
The Jokers Social Club
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i know lots of black people and when they would ask me what did you have for dinner? i would say gravy and they would look at me strange and say brown gravy? lol Well they might tell you they had pancakes and syrup? Pancakes and syrup for dinner? Panckaes = Xanax Syrup= Promethazine with Codeine (Has to Be the Thick Grape Kind)
Random Poster:"I'm sorry I didn't go to an Ivy-league school like you"
"Ah I actually I didn't. It's a nickname the feds gave the Genovese Family."
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Re: Tonight's Dinner
[Re: pizzaboy]
#652170
06/18/12 07:44 PM
06/18/12 07:44 PM
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Joined: Jan 2012
Posts: 1,449 New Jersey
Five_Felonies
Underboss
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Underboss
Joined: Jan 2012
Posts: 1,449
New Jersey
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made semi-homemade pizza last night. used dough from on of those tubular cans,polly-o riccota, pre-shredded mutz as my mediterranean friends call it, and grated cheese in a can, not kraft but still in a damn can:( before i get torn apart here let me explain: one of the vocal points of good italian cooking is making do with what you have available, correct? well imo that hold true if your a poor peasant scraping together a living in the hills of sicily or a loud mouth punk from new jersey trying to do your best with pre-packeged and preseved crap! now that ive got that outta the way i made a white pie. i pre baked the dough as per instructions and set it aside. i sliced about 3 large garlic cloves "goodfellas" style and lightly cokked them in about 3 tlbs of good evoo with a little salt, pepper and crushed red pepper. it seems these days that it isnt so much as which dishes to add the crushed pepper to, but which ones not to as i love it! a tip that ive been using whenever i make any kind of dish involving any sort of garlic and oil combo is to add the garlic to the oil in the pan when the oil is cold and bring the temp up gradually. this seems to infuse the oil a little better while giving you more control which helps prevent burning as im sure most people on here agree is a sure fire way to ruin a dish quick. after the garlic just started to brown slightly it was shut off, cooled and brushed liberally on the dough, reserving a small amount to sautee the brocoli in. while the brocoli was working i plopped down a few random dabs of the ricotta and added some of the mozz and parm cheeses. added the semi cooked brocoli, a touch of dried oregano and a few grinds of fresh black pepper and sent that pizza to hell in a hot oven for 10 minutes on a sheet pan. when it was done i was shocked at how good it was! perfectly balanced and seasoned:) seeing as how good it was got me a little pissed as it could have been great with the proper ingredients and a pizza stone but i was damn pround of myself regardless.
It's either blue cheese with wings or go fuck yer mudda!
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Re: Tonight's Dinner
[Re: pizzaboy]
#652251
06/19/12 09:03 AM
06/19/12 09:03 AM
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Joined: Jan 2012
Posts: 1,449 New Jersey
Five_Felonies
Underboss
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Underboss
Joined: Jan 2012
Posts: 1,449
New Jersey
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ive never had them by themselves, although i had a sauce that was said to contain them but it was so damn hot that who knows. they are no joke, all bullshit aside if you eat too much it can effect your breathing and cause swelling in the throat, not the best pepper for a prank  they rate up to over 1,000,0000 on the scoville scale(a unit for measuring heat) to put that into perspective a jalapeno on the high end can reach around 10,000 max, usally closer to 5,000. the ghost chillies usally come dried and used to be the hottest pepper, not anymore... http://www.huffingtonpost.com/2012/02/16/worlds-hottest-pepper_n_1281449.html
Last edited by Five_Felonies; 06/19/12 09:05 AM.
It's either blue cheese with wings or go fuck yer mudda!
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Re: Tonight's Dinner
[Re: NickyScarfo]
#652254
06/19/12 09:18 AM
06/19/12 09:18 AM
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Joined: Mar 2005
Posts: 8,845 Newcastle-upon-Tyne UK
Yogi Barrabbas
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Joined: Mar 2005
Posts: 8,845
Newcastle-upon-Tyne UK
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I know five, I can't put into words how bad the heat was! It took hours for it to leave my mouth, I didn't swallow it, I couldn't so I think it was worse for my friend! Ha ha ha ha!!! They is damn hot 
I would rather die on my feet than live on my knees!
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Re: Tonight's Dinner
[Re: pizzaboy]
#652295
06/19/12 12:35 PM
06/19/12 12:35 PM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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I'm growing ghost peppers this year. I have a feeling a little will go a long way... 
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: Tonight's Dinner
[Re: J Geoff]
#652296
06/19/12 12:38 PM
06/19/12 12:38 PM
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Joined: Dec 2006
Posts: 23,296 Throggs Neck
pizzaboy
OP
The Fuckin Doctor
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OP
The Fuckin Doctor

Joined: Dec 2006
Posts: 23,296
Throggs Neck
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I'm growing ghost peppers this year. I have a feeling a little will go a long way...  They'll come up like crazy in October, Geoffy. You'll probably end up giving a lot away, but just remember that they freeze perfectly. Or you can just go Italian style and dry them above the stove. Then use them to cook all winter long  .
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
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Re: Tonight's Dinner
[Re: pizzaboy]
#652316
06/19/12 01:51 PM
06/19/12 01:51 PM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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You'll probably end up giving a lot away, but just remember that they freeze perfectly. Or you can just go Italian style and dry them above the stove. Then use them to cook all winter long  . Yeah, I've been freezing my hot peppers for years, and they last forever. I don't even defrost them, I slice them while frozen as needed. I'm guessing by September. The hotter the pepper, the slower it grows.
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: Tonight's Dinner
[Re: J Geoff]
#652335
06/19/12 03:35 PM
06/19/12 03:35 PM
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Joined: Dec 2006
Posts: 23,296 Throggs Neck
pizzaboy
OP
The Fuckin Doctor
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OP
The Fuckin Doctor

Joined: Dec 2006
Posts: 23,296
Throggs Neck
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You'll probably end up giving a lot away, but just remember that they freeze perfectly. Or you can just go Italian style and dry them above the stove. Then use them to cook all winter long  . Yeah, I've been freezing my hot peppers for years, and they last forever. I don't even defrost them, I slice them while frozen as needed. I'm guessing by September. The hotter the pepper, the slower it grows. Exactly, that's why I said October. That's always been the best hot pepper yielding month for me, anyway. Last year we had so many Habaneros and Scotch Bonnets, we're still using them.
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
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Re: Tonight's Dinner
[Re: pizzaboy]
#652914
06/23/12 10:16 PM
06/23/12 10:16 PM
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Joined: Aug 2002
Posts: 17,300 New York
Sicilian Babe
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Joined: Aug 2002
Posts: 17,300
New York
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We tried a new place named No. 1 Sushi last night. It was delicious. You could order off the menu or there was an all you could eat option for $22. Knowing my appetite, I'm sure it will surprise no-one that we opted for all you could eat.
They didn't have a buffet, but brought menu pages to the table, and you checked off what you wanted. They offered unlimited soup, appetizers, udon, sushi, sashimi, rolls, teriyaki and tempura. The food was fantastic, fresh and beautifully presented. When you finished eating, they would clear the table and bring your fresh menu pages so you could order more. They even had several different flavors of ice cream, including green tea, and fried bananas included. Everything was so freshly prepared that my daughter almost burned her mouth on the fried bananas.
The place only opened three weeks ago, so I hope they keep up this level of quality. We will definitely go back.
President Emeritus of the Neal Pulcawer Fan Club
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