Made myself a pizza napoletana since I'm alone this Friday, I forgot this was my favorite. I dunno how it's really done in Naples, but the way we do it is with sauce, cheese and tomato slices with a lot of chopped garlic on them. Then just drizzle olive oil on it and sprinkle black pepper and oregano on it and pop it in the oven.
I got the dough recipe from Sugar Spun Run and it was pretty good.
Oh yeah and wine.
The food and drink thread
Re: The food and drink thread
An alternative to sushi is making a sandwich out of nori and rice, layered with egg and spam cooked in tariyaki sauce (soy sauce, mirin/rice wine, sugar)
https://eatbook.sg/mr-onigiri-vivocity/
It's actually kind of similar to the Hawaiian version of sushi called musubi, though of course not all variations would include that, and it appears to also have a chicken fried steak version. . .
All very healthy.
Edit: I basically just ended up doing a "breakfast sushi" using an uncut sushi roll resembling a seaweed burrito, including pan fried spam (and paper towels to absorb the nasty grease upon pressing the spam down with a spatula and tipping the pan) with cooked egg, shredded carrot and a cucumber (traditional Japanese sushi prefers to use the English cucumber, and even half of those are suitable for about 7 rolls. I considered the spam so damn salty even after removing the grease, that the idea of adding teriyaki sauce to was soporific and coma inducing.
It got me thinking about the Izakaya (Japanese "sushi bar" though they mostly specialize in "street foods.")
https://yougojapan.com/best-izakaya-foods/
And I consider this to almost resemble a Japanese version of the Indian samosa (or perhaps a more close approximation is the "Scotch Egg," without the egg.)
Korokke (Potato & Meat Croquette)
https://www.justonecookbook.com/korokke-croquette/
And the tonkatsu sauce is named after the fried pork cutlet it is used on (just as Tonkotsu ramen is named after the pork bone broth and pork belly that often comes with it,) and I probably won't make any though it's basically just oyster sauce mixed with ketchup and rice wine, and Worcestershire?) I'll probably use an air fryer but have been debating whether I should add actual oil to the bottom of it as suggested, or opt for a different approach (since I can see it becoming too messy if trying to improvise, and consider it probably best to just incorporate butter in addition to the beef into the mashed potato which will seep into the breadcrumb while retaining it near the surface of it.
***********************
And while looking for cloning a Philly-style sandwich version of a Chicago restaurant, when looking up a bread recipe I couldn't help but notice it's called a Mantuan Sandwich (Panini Mantovani???) I guess the word panini translates as sandwich, as a generality, but it's just a roll recipe. I heard of Mantua but assumed that was a standalone name for a city, though it seems to take an abridgement of Mantua as Mant-ovani to designate a regional, as in "from," the location.
https://blog.giallozafferano.it/silvana ... mantovani/
Photos of a location not too far from me (which I haven't been to because I don't go to restaurants as a general rule,) had an option to buy the Italian meat they use to make your own, but I would swear that it might just be cheaper just to buy the sandwich directly, since what looked to be about a pound or two of meat was roughly $40???) Either it's some specially curated pre-cooked and heavily preserved sandwich meat or they must have a very different approach to handling and serving it (since it likely isn't a fresh meat either, but it's also not economical if their product they serve would cost so much, that people wouldn't find alternatives to buying it there.)
Image: https://maps.app.goo.gl/hVBckqZ8MueHEPUu7
I might get around to doing this (though probably won't.)
Portillos Italian Beef clone sandwich (which doesn't include the bread recipe though it's standard Italian bread with olive oil with the addition of honey to help the yeast develop.)
https://topsecretrecipes.com/foodhacker ... lian-beef/
https://eatbook.sg/mr-onigiri-vivocity/
It's actually kind of similar to the Hawaiian version of sushi called musubi, though of course not all variations would include that, and it appears to also have a chicken fried steak version. . .
All very healthy.
Edit: I basically just ended up doing a "breakfast sushi" using an uncut sushi roll resembling a seaweed burrito, including pan fried spam (and paper towels to absorb the nasty grease upon pressing the spam down with a spatula and tipping the pan) with cooked egg, shredded carrot and a cucumber (traditional Japanese sushi prefers to use the English cucumber, and even half of those are suitable for about 7 rolls. I considered the spam so damn salty even after removing the grease, that the idea of adding teriyaki sauce to was soporific and coma inducing.
It got me thinking about the Izakaya (Japanese "sushi bar" though they mostly specialize in "street foods.")
https://yougojapan.com/best-izakaya-foods/
And I consider this to almost resemble a Japanese version of the Indian samosa (or perhaps a more close approximation is the "Scotch Egg," without the egg.)
Korokke (Potato & Meat Croquette)
https://www.justonecookbook.com/korokke-croquette/
And the tonkatsu sauce is named after the fried pork cutlet it is used on (just as Tonkotsu ramen is named after the pork bone broth and pork belly that often comes with it,) and I probably won't make any though it's basically just oyster sauce mixed with ketchup and rice wine, and Worcestershire?) I'll probably use an air fryer but have been debating whether I should add actual oil to the bottom of it as suggested, or opt for a different approach (since I can see it becoming too messy if trying to improvise, and consider it probably best to just incorporate butter in addition to the beef into the mashed potato which will seep into the breadcrumb while retaining it near the surface of it.
***********************
And while looking for cloning a Philly-style sandwich version of a Chicago restaurant, when looking up a bread recipe I couldn't help but notice it's called a Mantuan Sandwich (Panini Mantovani???) I guess the word panini translates as sandwich, as a generality, but it's just a roll recipe. I heard of Mantua but assumed that was a standalone name for a city, though it seems to take an abridgement of Mantua as Mant-ovani to designate a regional, as in "from," the location.
https://blog.giallozafferano.it/silvana ... mantovani/
Photos of a location not too far from me (which I haven't been to because I don't go to restaurants as a general rule,) had an option to buy the Italian meat they use to make your own, but I would swear that it might just be cheaper just to buy the sandwich directly, since what looked to be about a pound or two of meat was roughly $40???) Either it's some specially curated pre-cooked and heavily preserved sandwich meat or they must have a very different approach to handling and serving it (since it likely isn't a fresh meat either, but it's also not economical if their product they serve would cost so much, that people wouldn't find alternatives to buying it there.)
Image: https://maps.app.goo.gl/hVBckqZ8MueHEPUu7
I might get around to doing this (though probably won't.)
Portillos Italian Beef clone sandwich (which doesn't include the bread recipe though it's standard Italian bread with olive oil with the addition of honey to help the yeast develop.)
https://topsecretrecipes.com/foodhacker ... lian-beef/