Members mraia Posted September 3, 2006 Members Share Posted September 3, 2006 Originally posted by Old Steve whoo hoo, just got the power back on, AND I get to run the chainsaw tomorrow to help the neighbor chop up his fallen tree! Lost the lights at 3pm or so, got 'em back at 11. At least I still have reasonably cool beer! Here's my recipe: cut a slice of mozz, and put a tomato slice on top if it. A little red onion and/or some basil. GOOD olive oil, and some fancy-so-schmancy balsamic vinagar, and then (my secret tip) a pinch of kosher sea salt (the big granular type) on it. I could eat about 4 pounds of that. If that doesn't work for you, go to Arthur Avenue in the Bronx (I don't care where you live, get in the friggin car and get there) and go to "La Casa de Mozzerala". Get as much of their bocccincini (mozzerala knots) as you can afford without selling your kit. That shiznit is the perfect food as far as I'm concerned. OH MY GOD!!!So friggin good!!!! Link to comment Share on other sites More sharing options...
Members mraia Posted September 3, 2006 Members Share Posted September 3, 2006 Originally posted by theFoot Nice! Old Steve lost power, has fallen trees, and got some warm beers, and BAM! Here he is posting again. Real good energy there. Whew! Good tip on La Casa de Mozzerala on Arthur Avenue in the Bronx. Great place to get the moz. And hell, even if you live in Detroit, Mich. or Ontario, Cali. or Tampa, Fla. it's worth the road trip. Old Steve, I gotta step up the salt thing. Go for the grey "moist" salt, like here . Although this is the nicely package on-line-order stuff, you can pick up big bags for cheap in the Indian groceries. OK, now back to making sure those beers don't suffer from being cold, then too warm, then cold again. Arthur Avenue is Disneyland for Italians and anyone else who likes the finest cheeses, meats and pastries.I try and get there a few times a year, mainly around the holidays. There is nothing finer Screw the drums. Bring on the Mozzarella, Tomatoes, Fresh Basil, Good Semolina bread, Extra Virgin Olio, and of course, a cold beer, OR a nice red. Room temperature. {censored}. Im going to the local salumeria to spend my last couple of bucks on the above. There goes the diet! Link to comment Share on other sites More sharing options...
Members BBDrums Posted September 3, 2006 Members Share Posted September 3, 2006 Screw the drums. Bring on the Mozzarella, Tomatoes, Fresh Basil, Good Semolina bread, Extra Virgin Olio, and of course, a cold beer, OR a nice red. Room temperature. {censored}. Im going to the local salumeria to spend my last couple of bucks on the above. There goes the diet! Actually that is a very low fat meal and very good for you, mozz cheese has got very little fat unless home made. Your really going for flavor on this one mmmmmmmmmmm. tum-tum is happy:D Link to comment Share on other sites More sharing options...
Members mraia Posted September 3, 2006 Members Share Posted September 3, 2006 Originally posted by BBDrums Screw the drums. Bring on the Mozzarella, Tomatoes, Fresh Basil, Good Semolina bread, Extra Virgin Olio, and of course, a cold beer, OR a nice red. Room temperature. {censored}. Im going to the local salumeria to spend my last couple of bucks on the above. There goes the diet! Actually that is a very low fat meal and very good for you, mozz cheese has got very little fat unless home made. Your really going for flavor on this one mmmmmmmmmmm. tum-tum is happy:D Absolutely. I grew up eating this way for lunch with my grandparents in Queens NY. I still eat a basically mediteranean diet, lots of good oils, veggies, lean meats, a little wine. Not a bad way to spend a few hours on a sunday afternoon. Good food, some tunes, a little bread and cheese, and maybe the new MD. Link to comment Share on other sites More sharing options...
Members the DW Posted September 3, 2006 Members Share Posted September 3, 2006 How about substituting the evoo and balsamic with some good Pesto? Tomato, cheese, onion, pesto. mmmmmm..... Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 3, 2006 Members Share Posted September 3, 2006 made my own fresh pesto monday with a whole mess of basil I got from the market cheep. ate it on pasta. not bad. Link to comment Share on other sites More sharing options...
Members mraia Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by the DW How about substituting the evoo and balsamic with some good Pesto?Tomato, cheese, onion, pesto.mmmmmm..... Wonderful:thu: Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 4, 2006 Members Share Posted September 4, 2006 tonight's menu: Degroen's Pils and Miller High Life eggplant, grilled, basted w/ olive oil sweet italian sausage, grilled w/ sauteed vidalia onion and red bell peppers chicken legs w/ Sweet Baby Ray's Honey Barbeque sauce Green Leaf Lettuce w/ fresh basil, thinly sliced vidalia onion, sliced heirloom tomatoes, dressed with x-virgin olive oil, fresh squeezed lemon, sea salt and cracked black pepper tea with sliced honeycrisp apples cantaloupe with squeezed lime bourbon Link to comment Share on other sites More sharing options...
Members theFoot Posted September 4, 2006 Members Share Posted September 4, 2006 T Hofmanntonight's menu: ...Miller High Life Ah, the champagne of beers! Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by theFoot Ah, the champagne of beers! seriously. nothing better for grilltending. Link to comment Share on other sites More sharing options...
Members mraia Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by T Hofmann tonight's menu: Degroen's Pils and Miller High Life eggplant, grilled, basted w/ olive oil sweet italian sausage, grilled w/ sauteed vidalia onion and red bell peppers chicken legs w/ Sweet Baby Ray's Honey Barbeque sauce Green Leaf Lettuce w/ fresh basil, thinly sliced vidalia onion, sliced heirloom tomatoes, dressed with x-virgin olive oil, fresh squeezed lemon, sea salt and cracked black pepper tea with sliced honeycrisp apples cantaloupe with squeezed lime bourbon Man you know how to eat:thu: Eggplant on the grill is really good. Im not a big chicken leg guy, but I do like the thighs a lot. Theyre always juicy. That sounds like a meal fit for a king! Enjoy it!! Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by mraia Man you know how to eat:thu: Eggplant on the grill is really good. Im not a big chicken leg guy, but I do like the thighs a lot. Theyre always juicy. That sounds like a meal fit for a king! Enjoy it!! done. some reason, I just like the drumsticks on the grill.... Link to comment Share on other sites More sharing options...
Members BBDrums Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by T Hofmann tonight's menu: Degroen's Pils and Miller High Life eggplant, grilled, basted w/ olive oil sweet italian sausage, grilled w/ sauteed vidalia onion and red bell peppers chicken legs w/ Sweet Baby Ray's Honey Barbeque sauce Green Leaf Lettuce w/ fresh basil, thinly sliced vidalia onion, sliced heirloom tomatoes, dressed with x-virgin olive oil, fresh squeezed lemon, sea salt and cracked black pepper tea with sliced honeycrisp apples cantaloupe with squeezed lime bourbon Is that Lean Quisine' I couldn't resist:D really, do you make your pesto with garlic olive oil and fresh basil.Don't forget your oils; the less cooking you do with it, the more virgin it should be. thats what chef always taught us.When ever in dought.....Grill it. you can't go wrong. Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by BBDrums Is that Lean Quisine' I couldn't resist:D really, do you make your pesto with garlic olive oil and fresh basil. Don't forget your oils; the less cooking you do with it, the more virgin it should be. thats what chef always taught us. When ever in dought.....Grill it. you can't go wrong. pesto:basilgarlicolive oilpine nutsparmesan (not in the green tube, mind you.)salt&peppa to taste.TV dinner tip of the day: foil trays go in the oven, plastic in the microwave. always. Link to comment Share on other sites More sharing options...
Members theFoot Posted September 4, 2006 Members Share Posted September 4, 2006 When ever in dought.....Grill it. Hey, isn't that Bill Bruford's book? Oh no, that's "When In Doubt, Roll". Close. Link to comment Share on other sites More sharing options...
Members the DW Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by T Hofmann tonight's menu: Degroen's Pils and Miller High Life eggplant, grilled, basted w/ olive oil sweet italian sausage, grilled w/ sauteed vidalia onion and red bell peppers chicken legs w/ Sweet Baby Ray's Honey Barbeque sauce Green Leaf Lettuce w/ fresh basil, thinly sliced vidalia onion, sliced heirloom tomatoes, dressed with x-virgin olive oil, fresh squeezed lemon, sea salt and cracked black pepper tea with sliced honeycrisp apples cantaloupe with squeezed lime bourbon You know, it's f*ckin' guys like you who make it hard for the rest of us! Link to comment Share on other sites More sharing options...
Members mraia Posted September 4, 2006 Members Share Posted September 4, 2006 So heres what I've got ready for todays feastI got a nice Pork loin that Ive been marinating in a paste of Olive Oil, Red wine, a ton of garlic, crushed red pepper, basil, bit of lemon juice, and salt and pepper. Marinating since yesterday morming. Im gonna put that thing on the rotisserie grill at about 250 or 300 degrees, and let it cook sloooooowly. Some brown rice, sauteed string beans with a little onion, mesculun salad, and Im good to go. little wine, and some fruit, and its a day. Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by mraia So heres what I've got ready for todays feast I got a nice Pork loin that Ive been marinating in a paste of Olive Oil, Red wine, a ton of garlic, crushed red pepper, basil, bit of lemon juice, and salt and pepper. Marinating since yesterday morming. Im gonna put that thing on the rotisserie grill at about 250 or 300 degrees, and let it cook sloooooowly. Some brown rice, sauteed string beans with a little onion, mesculun salad, and Im good to go. little wine, and some fruit, and its a day. that's a good day.after yesterday's workout, today's gonna be.....peanut butter on a piece of bread folded over.and more High Life.happy Labor Dabor, guys. Link to comment Share on other sites More sharing options...
Members mraia Posted September 4, 2006 Members Share Posted September 4, 2006 Originally posted by T Hofmann that's a good day.after yesterday's workout, today's gonna be.....peanut butter on a piece of bread folded over.and more High Life.happy Labor Dabor, guys. Would that be Peter Pan or Skippy on white Wonder Bread??Because if it is, youve got my feast beat cold!! Enjoy the holiday:thu: Link to comment Share on other sites More sharing options...
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