i get stuck on food items. anyone else afflicted?
My colon just turned upside down thinking about this. Enjoy those times, the older you get the less the body enjoys it.
i figure ive only got a few years left of nonsense eating. then i’ll prolly switch to some simple, egg+toast+coffee til tombstone
It’s very true that all of a sudden you wake up and crave just butter on toast with black coffee, and then that’s just like, the best breakfast for years after that. Oh my god I’m becoming my parents
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o0o0 i love homemade pizza.
heres my pic from my fav recipe… can ya guess where im from?
From Italian hell.
very, very close
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you were right the first time
italian hellchicagothis is my giordanos copycat recipe and its freeeakin perfect
i dont think anyone lives in kentucky on purpose
That looks like a perfect copycat Giordanos! I used to make those at home before they opened one up locally in
American hellOhio.They make my friends in Italy SO ANGRY. They insist that it’s some sort of quiche or casserole. And then I point out that I’ve been to Italy and seen the hotdog and french fry pizza with my own eyes. That makes them angrier.
if you want the recipe its pretty damn simple i can post it
Yes please!
here ya go!
2-3 lbs mozzarella/pizza cheese 16 oz pizza sauce 1 cup Warm Water 3 2/3 tablespoons Canola Oil 1 teaspoon Olive Oil 1 1/2 teaspoons Kosher Salt 1 1/2 teaspoons Granulated Sugar 3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method 1 1/2 teaspoons Instant Dry Yeast
Prepare Crust Add the warm water and pinch of sugar to mixing bowl add yeast and let foam for 30 seconds or so. Add everything else mix until just stuck together (3-4 minutes, everything will still be flaky)
Lightly flour a surface knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like. Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl. Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.
Prepare Pan Take out of the fridge and let it reach room temperature (about 2 hours). Let rise at room temp for 6-8 hours (although it won’t rise much). roll out the balls of dough extremely thin take a cast iron skillet or spring-form pan (high sides are better) grease with butter well lay the first crust in, it should come all the way up the sides of the pan. wet bottom of crust with sauce very lightly layer in all your toppings with a little but of cheese, the add the rest of the cheese. lay on the top crust, seal it up with the bottom crust. poke some holes in the top crust toward the middle. then pour the sauce on, even out. Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.
Having been through Kentucky, you’d be surprised. Then you’d be slightly disappointed because suddenly you have a baseline for “Wants to live in Kentucky” and that’s not a pretty picture.
Can confirm.
Source: I live in Kentucky
I’ve given up and have been eating yfood (meal in powder form, EU soylent equivalent) for the last 9 months.
The better option amongst many bad options, is how I rationalize my choice.
I did Soylent for a year or so and have zero regrets. I felt better, lost weight and probably saved some money. I ate it for most meals but would probably make dinner for myself about half the time just for some variety. Hope you have a good experience with it!
This is so funny to me because I’d rather fast than take calories from something like Soylent. I don’t think the stuff itself is silly, or that you are- sometimes people are underweight or can’t have solid food and any source of extra calories can help. But using it to lose weight, instead of to supplement? Instead of just eating less, but of things you like?
Autistic fella who’s very texture sensitive here. Why have I never considered that myself? That sounds heaps handy for giving me healthier meal choices.
Give it a try. There’s different brands. I learned that I quite prefer those with milk based protein, and dislike those with pea based protein.
I have a cheese problem. Not sure if it counts as being stuck on it as it has been my entire life. I will eat cheese with peanut butter. Peanut butter Mac in cheese 🤤
my pizza requires 2.5lbs of cheese. i think youd enjoy it
I have always wanted to try Chicago (and Detroit) style. Unfortunately the one time I was in Chicago, my Amtrak layover wasn’t long enough to find that many options and I ended up at some vegan place a few blocks away.
i was driving through arizona once and out of the corner of my eye i caught a ‘giordanos’ sign at a mall… i couldnt believe it. it turns out the original operators from paris, il (chicago) opened one in paris, az. so weird.
keep your eye out!
If you’re a home cook, it’s possible to make a very passable Chicago style pizza at home. I’ve done knock-offs of Giordanos’s stuffed spinach and also a standard Lou Malnoti’s.
But I’ll admit that it’s a bit tricky if you don’t have that base knowledge of what you’re going for.
I think this was the resource I used to back-engineer the crusts. The rest is getting the order of ingredients (cheese on bottom to form a fat shield that protects the crust, toppings, potentially more cheese or another razor thin crust, then red sauce.)
I do cook at home, the bready things I make are with basically corn flour. I have wheat flour, but I don’t even know how old it is… A new thing to learn!
Deep dish crust has been surprisingly easy to replicate at home, but for the life of me I can’t get the sauce and especially the sausage anywhere near where I want it. I swear Lou Malnati’s does some outright witchcraft with their sausage. It’s so good.
Plus, it’s amazing how hard it is to find whole milk mozzarella in some places.
the crust for me was the most work/hardest part being a cracker-crust not a typical pizza crust. i did some taste testing and believe it or not, off the shelf pizza sauce was impossible to discern from the restaurant.
ive never done sausage though, not really my thing.
im already there, you can see my copycat in this thread its beautiful, and exact.
Stuck on food items? No…
Just ignore all those screamin’ sicilian strombolis in my freezer.
Boring grocery store Top Ramen. I add loads of vegetables, and only use half the flavor pack. I’ve got it down to a science.
thats a lot of eggrolls… but I can relate. Sometimes I decide to grind out a recipe until I am good at making that thing, and will just chow down on that one singular food item for weeks. The last one was sausage & cheese grits, which admittedly I think I mastered really quickly, I just wanted to keep making more of it.
I’ll do this, I’ll get interested in a new food, way overdo it for awhile, then it makes it into the regular rotation.
When I find some [reasonably cheap] novel taste, I do this.
Knowing the individual tastes involved is part of the fun.
My wife and I really like nachos. Over the summer, we discovered both a new fresh salsa and a new canned cheese sauce that are cheap as hell and that we both really like. I estimate that over the course of two months, we went through over 30 bags of tortilla chips.
You’re going to turn into an eggroll.
maybe another week or two and ill get sick of them… maybe.
definitely better than the corn-dog phase. at least there are vegetables involved
Had about 15 grilled cheese sandwiches one week. Outer sides of regular bread slices covered in mayo with an incredible Carolina Reaper infused cheese slice in the middle.
I get stuck on foods too but it’s usually something I cook. I keep cooking until I get the recipe down, then I get sick of it after awhile and move on.
I’ve also got a few staples: breakfast burritos (tofu scramble + homemade fake meat or soy chorizo), chili, pizza with imported tipo 00 flour, stir fry, etc. I love spicy foods so especially with the stir fry I add chili oil to kick it up several levels and then something repetitive and boring a lot more complex.
Congrats you’ve beat my pr
the proper old school take out, large and thick, deep fried blistering full on cabbage/roast pork/celery/shrimp egg rolls? or the new fangled cheap out hard shiny shell “spring roll” egg rolls?
definitely the big, deep fried ones! those spring rolls are practically empty
Those “new-fangled” hard, shiny shell spring rolls date back a looooooooooooooooooong time.
Like they probably date back farther than your country, depending on where you’re from.
sure, granted, but they’ve been used as a cheap easy replacement for the old school NY take out egg rolls which I love. they’re more like lumpia, aren’t as big, don’t have the fillings, don’t have the nice blistered exterior, and are a far inferior cheap out product being sold as “egg rolls” with no right as the egg roll dough had egg in it, and the tiny disappointing misnamed shiny ones don’t
Egg roll dough doesn’t have egg in it, though, most times (as in hardly ever). It’s just a thick wheat flour wrapper. And yes, “lumpia” are a variety of spring roll (from Fujian, IIRC, where they’re called runbing). (They also don’t have egg, but they further use rice wrappers, not wheat.)
yes, a variety of spring roll, not egg roll, and they shouldn’t be used interchangeably, but since the mom and pop chinese places got tired of making egg rolls, and found that buying the frozen lumpia pre made, and selling them as egg rolls worked out well for them, the true egg roll has become almost extinct. they’re are places you can find them, but they are few and far between, and never in a million years would i have thought something so perfect could simply be dissapeared. it’s a tragedy.
If they’re selling frozen anything it’s going to be crap. (You know frozen egg rolls exist, right?)
Any restaurant making from frozen, especially pre-packaged frozen, is going to be shit whether it’s an “authentic” egg roll or a spring roll. Stop buying from shit restaurants entirely.
Vegetable soup lately.
