Absolutely. Had some pizza last weekend and this weekend. This weekends was just some Domino's but the stuff last weekend is as close as I can get to back home. Looking forward to the pizza and Chinese food when I get back. Can't get decent Chinese by me and for some reason, they don't carry my favorite item at all: boneless spare ribs. You can get spare ribs but not boneless. Like it's some foreign dish to them or something?

They do not know how to trim the tips of the ribs.
That is the wonderful thing about NY Chinese food, the chefs are amazing like home cooks...they prep everything themselves, the meat the veggies the noodles the rice , everything....he is the sous chef , butcher , baker and everything in between all in one.

Correction Dues.....THEY r 1 in the same in a chinese joint,,,I believe they r all sous chefs..what w/ working all them woks & shit...it's a rough biz.

I heard from one of my doctors (who's also from New York), that it could be a different variation of Chinese food that they prepare by me? I'm not a 100% sure, but his thinking is in New York they serve it szechuan style, while by me it could be prepared differently? Who the heck knows? All I know is when I'm in New York, I stock up on Chinese food and pizza (and gain weight while doing it).

Nice.

I like when the fried rice is dark and smoky tasting.

Tonight have shrimp Parm with angle hair pasta

Tonight is meat loaf

Went 2 dinner 2 nite ...allowed in Philly , finally...2 a wonderful joint called "Zaccones"..google it ..it's nice ..everything is made in house by generations of Sicilians...wife had the Rabbit Stew..not like any american version...REAL Sicilian stew....I had the Roast Quails stuffed w/ goosenberries & truffles..in pheasent sauce .....very nice 2 get out again in Phila....

L

Nice....man that is some elaborate food.

And here I am excited to be getting a bucket of Kentucky Fuk chicken tonight.


L L

Hey, the Colonel is finger licking good!

Hey...I12 is right..I could go 4 some of that right now!!..4 some odd reason.. my wife does not like KFC ..but will eat a whole bucket of Popeyes chicken..go figure?.....

The best chicken for a fast food style chain like that (KFC, Popeyes, Churchs, etc.) is KFC in my opinion. However, Popeyes does have a great chicken sandwich. Not better than Chick-Fil-A's, but it's close.

We haven't had it in over a year and man was it good.

We got fries ( did not know they had new fries) - they were really good.
W did the xtra crispy, I usually get original but really enjoyed the crispy and Cole slaw , it was really sweet but good.

tonight im getting a Italian hero, cooking stew tomorrow for the snow storm.

Spicy Popeye's chicken is the best fast food fried chicken IMO. KFC is good but sometimes the skin is too soggy.

You ever try Chick-Fil-A?

Tonight I'm making chicken lo mein. I whipped up an impromptu version of it a week ago and Signora V. gave it an enthusiastic thumbs-up. ("Best in the city!")

Got some proper noodles this time at a local Asian market. Last time I used some udon noodles I had frozen last May, and it turned out well, but this time I'm using better noodles, less stock, fresh snow peas and - honestly - I'm not sure what else. Oh yeah, fresh ginger and scallions. Signora V. also likes peas. But honestly, lo mein can contain just about anything!

Anyway, here's a photo of my previous attempt. Good as it was (and it was!), it will be better this time.


Signor V.

Looks good Signor Vitelli!

Of course, their sandwich is better than Popeye's but I'm talking about real chicken with the bones. Plus idk how it is in other parts of the country but the Chick Fil A closest to me is always PACKED, like a drive-thru line around the whole store. It takes a real commitment lol.

It's like that everywhere with the lines. Best bet is to get there early before the lunch rush or use the app, check in, and they'll bring the food out to you. That's what I do and it's always worth it!

Wife made a pot of chili last night and it was so good she asked what did we want for tonight and I said to put that leftover chili back on and I will eat it again, she likes easy and I like that chili.

Tonight she will serve it over Orzo, last night was rice.

Sounds good DP. Enjoy it my friend.

Found a nice 2 pack of Veal Shank @ Shoprite...was very suprised ..U never see it in supermarkets..so 2 nite I did " Osso Buco ala Buco" as in Artie Buco from The Sopranos Cookbook..came out nice but I like the way I was taught version better.....Served it over creamy parmesan & rosemary polenta w/ garlicky sauteed baby spinach.,saved what was left of the gravy 4 some pasta whenever.

Thanks Bud, I did.




Man Chef,,,,,, that sounds really good.


BLT's tonight on really good rolls from a local bakery and some potato chips tonight.

Thanx Dues.. it was...speaking of bacon, my daughter told me about this house made "lemon pepper bacon" that she's in luv w/ she found down @ The Reading Terminal Market..I wanna get me some , but parking is a real bitch in center city, or u gotta pay a fortune in a lot.

Good luck that sounds good.


Looks like Friday night will be good tonight....Pizza , Wings and Beer.

Having fish sticks with pizza sauce tonight.

Tonight it was one of our signature dishes: Pasta carbonara (made with fettucine).

Ahhhhh..... A guilty pleasure, but comfort food at its best!


Signor V.

Looks good Signor...did u use real Panchetta?? & did u cook the egg from the heat of the pasta & reduced white wine??.....A real Carbonara is a real test 2 a true Italian cook!!..& by the way....only Americans put peas in theirs...U have 2 toss that good stuff in order 4 it 2 cook & emulsifly correctly...

I didn't use pancetta because it's not always easy to get where I live and at a reasonable price for the amount I would be using in the dish.

Now, I will admit that my carbonara may not be exactly 100% "authentic" because I will use bacon and I also add heavy cream to it (with about 1 Tbs milk). I don't add wine, peas, garlic, salt or any of that. I warm the mixture gently over a low flame, stirring constantly, then pour it over the hot pasta in the bowl before tossing it through. I use mostly freshly ground black pepper, but I throw in a little bit of red pepper flakes for heat. (Yeah, I know - infamia!)

I tried making it the traditional way, but I have to confess I can't stand eggs as a stand alone dish. I can cook 'em scrambled, over easy, poached - as long as it's for other people! But I will cook a number of dishes that include eggs. Preparing the carbonara the "traditional" way is a bit too eggy for my taste. I used two whole eggs, whisked together in a small bowl with grated cheese. I cut about 8 oz. (half a package) of bacon into small pieces and cook that in a frying pan until done - I try and render off as much of the fat as is practical, but I don't like the meat too fatty and rubbery or, on the other hand, overdone and charred! I drain off all but 1 Tbs of the fat, and I keep the "sludge" from the bacon. I add around 3 Tbs butter and 1 tsp extra virgin olive oil, then mix in the ground pepper. Then I add 8 oz. of cream. When the pasta is nearly done cooking I mix the egg/cheese mixture into the frying pan then add the bacon and warm it until the pasta is ready. This only takes a few minutes. Then I put everything together and enjoy.

But it is a guilty pleasure - just ask my cardiologist!

BTW, I read a very interesting article (a scholarly paper from a symposium, actually, in a book) the other day about the history of carbonara. Check it out here. Also the Wikipedia article on carbonara is worth a look.

I've been away from the GBB for a year or so, and for those who don't know (or don't remember), I started cooking when I was nine and I am a dedicated home cook. At age 65, I still love to cook and few things give me as much pleasure as taking over the kitchen and preparing a good meal for my wife and our friends, although with the pandemic the "friends" part has been somewhat diminished, though not curtailed altogether.


Signor V.

U R a good dude & a great cook...there is nothing wrong w/ ur method...I would do the same!!....I use bacon instead of Panchetta all the time...sometimes I throw in blanched asparagus tips & I do cheat by way of heavy cream & Parm cheese...& yes 2 lots of fresh ground Black pepper..I am almost ur age so I know what school ur coming from..we r the best school !!

Made Cornish hens tonight. Haven't made them in many years, and Signora V. has never had them. Stuffed 'em with chopped onion, parsley, sage, and rosemary (no thyme!). Steamed a bunch of string beans and covered them (sort of) with a country gravy. Cooked up a box of au gratin potatoes and added some salt, paprika and rosemary to that.

Quite nice. The Missus approves.

Since we're pretty much snowed in here, I made sure to stock up on essentials for us and the cat. We're definitely good for a few days.


Signor V.