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/
Re: The food and drink thread
I had some dough made up and was considering just making more "English Muffins" (which aren't even English) and freezing them, though I might just make something similar to a Kolache (specifically a version that seems to be unique to Texas from the historical immigration to the region.)
https://www.theanthonykitchen.com/wprm_ ... -kolaches/
Because if you look at what a Czech version of Kolache is, it's nothing like what they serve at the donut shops:
https://en.wikipedia.org/wiki/Kolach_(cake)
The main component is adding sugar and using milk for the batter instead of water, though I've been routinely avoiding certain ingredients in favor of diet restriction.
******************
Alternatively a stuffed bread recipe using hollowed out bread and refilling it sounds kind of nice.
https://bosskitchen.com/stuffed-loaf/
***************************
Since Meyer Lemon is growing on a tree I've been using it to make lemon curd, and sometimes it's more tart than regular lemon, so an option is to add extra water and heat the saucepan using a double boiler method (one pot inside another filled with water) add sugar and corn starch in addition to the yolks/egg, helps to kind of extend the recipe more without making it unpalatable. It's excellent without diluting it too. Butter is usually expected, and cornstarch makes it seem more suitable for a lemon pie.
A better type of English Muffin for this is mixing almond flour, and preferably some semolina to give it a crispier texture. When reheating in the toaster they give off a hissing sound because they retain more moisture.
This clearly is not an option:
https://www.theanthonykitchen.com/wprm_ ... -kolaches/
Because if you look at what a Czech version of Kolache is, it's nothing like what they serve at the donut shops:
https://en.wikipedia.org/wiki/Kolach_(cake)
The main component is adding sugar and using milk for the batter instead of water, though I've been routinely avoiding certain ingredients in favor of diet restriction.
******************
Alternatively a stuffed bread recipe using hollowed out bread and refilling it sounds kind of nice.
https://bosskitchen.com/stuffed-loaf/
***************************
Since Meyer Lemon is growing on a tree I've been using it to make lemon curd, and sometimes it's more tart than regular lemon, so an option is to add extra water and heat the saucepan using a double boiler method (one pot inside another filled with water) add sugar and corn starch in addition to the yolks/egg, helps to kind of extend the recipe more without making it unpalatable. It's excellent without diluting it too. Butter is usually expected, and cornstarch makes it seem more suitable for a lemon pie.
A better type of English Muffin for this is mixing almond flour, and preferably some semolina to give it a crispier texture. When reheating in the toaster they give off a hissing sound because they retain more moisture.
This clearly is not an option:
-
HighlyIrregular
- Posts: 679
- Joined: Thu Apr 15, 2021 2:20 pm
- Formerly: BarIII
Re: The food and drink thread
There's so much sugar in the minimum amount of cherry pie filling that I wanted to use that I quit making it, but last night I tried mixing Crofters strawberry spread with yogurt and it was great! No hint of gelatinousness. I didn't calculate the sugar yet but it may work out.HighlyIrregular II wrote: ↑Fri Mar 14, 2025 1:10 amI mixed the [cherry] filling with plain yogurt. I recommend it.