Can I interest anyone in some FOOD?

[crlygrl]

Food thread!

I finally tried Angelo's Pizza in Baltimore this weekend... I had heard so many things about it. People were always talking it up like it was the greatest thing ever invented.

Well, they're right. For like 4 bucks you get the largest slice of pizza I have ever seen. Around 18 inches long. And it's DELICIOUS.

I can't stop thinking about it. I must have more!

[Meen Bellpeppers]

That looks delicious. Do they deliver cross country?

LOLOLOLOLOLOLOL

:Meen runs around the room high fiving everyone:

[Berliner]

I'm there!

[heatherm]

a delicious greek* dinner

*the only greek people i know are asterios, dino, and zach g and i don't know any of them that well at all! so maybe this isn't greek in the slightest! no i will not even try to spell any of your last names!

dinner part 1: salad

feta cheese*
lettuce
tomato
cucumber
chicken breast (cooked)
capers*
marinated tomato*
lemons
olive oil

*go to whole foods and get just a little of all of these at the salad bar. that way you don't waste any and you don't end up spending a zillion dollars

chop the stuff up and put it in a bowl! mix equal portions fresh squeezed lemon juice (with pulp) and olive oil for a dressing. shake well. like, shake the whole thing well. i put it in a big plastic container with a lid and just shake everything up.

dinner part 2: stuffed zucchini

large zucchini
feta cheese
1/2 to 1 cup cooked barley (or rice)
at least 3 large portobello mushrooms

preheat the oven to around 375 degrees. wash the zucchini, cut the ends off, cut them in half, and scrape out the seeds with a spoon. put the zucchini in a pan in the oven for about 10-15 minutes to dry them out a little. saute the mushrooms until they are delicious and brown. eat one just to be sure they're cooked. eat a couple more. OH NO YOU HAVE EATEN TOO MANY. mix in the cooked barley so nobody can tell you've eaten too many mushrooms. add some feta cheese to your liking. you should end up with maybe about 2 cups or so of mushroom mix. once you've mixed it up, take the zucchini out of the oven and fill the zucchini halves with the mushroom mix. put the zucchini back in the oven for another 20 minutes or so til hot.

this is probably good with ouzo or spanakopitas or some shit but i couldn't commit to a full sort of greek dinner

[littlegirltree]

Wha? Greek food with no oregano? The Greek mafia out here would have a fit! Oh, and Amy Sedaris' recipe for tzatziki sauce in her book "I Like You" is awesome.

[Harry Bongers]

I made this last night. And more importantly I made it up and it turned out super-awesome. It's Pan roasted sea bass served on a pine nut and feta cous-cous cake topped with some garlic sauteed swiss chard served on top of a roasted red pepper sauce spiced with coriander, cumin, lemon and aleppo pepper. The sauce was sweet and spicy and fragrant, the cous cous cake was crispy on the outside and soft on the inside with little crunches of pine nuts and the bitterness of the swiss chard cut through some of the richness of the buttery fish. I have to figure out how to take better pictures though.

[loti]

This month's Saveur Magazine has quite an extensive article on watermelons. In which there is this article that I am excited to try out:

Watermelon, Feta, and Olive Salad

3 cups loosely packed arugula
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed torn mint leaves
1 2-lb. piece seedless watermelon,
rind removed, cut into 1" cubes
20 kalamata olives, smashed, pitted, and halved
1 jalapeño, stemmed, seeded, and julienned
1⁄4 small red onion, thinly sliced and
soaked in ice water for 30 minutes
4 oz. feta cheese, crumbled (about 1⁄4 cup)
2 tbsp. extra-virgin olive oil
2 limes, halved
Coarse sea salt and freshly
ground black pepper, to taste

1. In a large bowl, toss together the arugula, parsley, and mint. Divide greens between 4 serving bowls or plates.

2. In a medium bowl, toss together watermelon, olives, jalapeño, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta and drizzle with olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.


http://saveur.com/article/Food/Water...nd-Olive-Salad

[Lil G]

Originally Posted by Harry Bongers

I made this last night. And more importantly I made it up and it turned out super-awesome. It's Pan roasted sea bass served on a pine nut and feta cous-cous cake topped with some garlic sauteed swiss chard served on top of a roasted red pepper sauce spiced with coriander, cumin, lemon and aleppo pepper. The sauce was sweet and spicy and fragrant, the cous cous cake was crispy on the outside and soft on the inside with little crunches of pine nuts and the bitterness of the swiss chard cut through some of the richness of the buttery fish. I have to figure out how to take better pictures though.

Holy shit, that looks delicious.

[crlygrl]

Let me say first that I am on a very very tight budget right now AND I'm trying to eat healthy-ish... so I bought some Basa (cheap whitefish) yesterday.

I dipped it in a mixture of flour, cayenne and old bay, then egg white, then a mix of cracker meal, corn meal, old bay, salt and pepper. I sauteed the two huge fillets in a tablespoon of veg oil and a tablespoon of butter.

Served with a little mustard on the side (yes I know that sounds weird but it's really really good) and some steamed green beans. Num.

[mike]

Originally Posted by littlegirltree

Wha? Greek food with no oregano? The Greek mafia out here would have a fit! Oh, and Amy Sedaris' recipe for tzatziki sauce in her book "I Like You" is awesome.

Post it!

[Cameron]

A friend of mine is currently visiting St. Louis, and promised to bring me back some provel cheese.

I wish they sold that stuff outside of STL. I would put it on everything.

[ram]

http://stlouisstylepizza.stores.yaho...vchees5lb.html

Does anyone have experience with making pizza at home? I’ve made the dough and sauce, but not sure of what cheese to go with. Are the fresh mozzarella balls easily shredded?

[Harry Bongers]

If it's actual fresh mozzarella you should be able to just peel it apart with your fingers. You can easily cut it into rounds too. But there are a couple different kinds. There's low-moisture and high-moisture. Low moisture is firmer and better for pizza while the high-moisture is typically served uncooked as an appetizer or on a salad. You can use the high-moisture stuff but slice it and put it in a colander to drain for an hour or so. And try to get the mozzarella di buffalo, it's more flavourful than the cow's milk kind.

Provolone is a good option too. Similar to mozzarella, but firmer and more flavour. Bel Paese, goat's cheese, gruyere, manchego, asiago, romana and parmesan are nice additions to add some depth of flavour. Just get the best quality stuff you can afford. It makes a huge difference.

[Meen Bellpeppers]

What the fuck is wrong with just using American cheese on a pizza? It's the only cheese I use.

[Harry Bongers]

Originally Posted by Meen Bellpeppers

What the fuck is wrong with just using American cheese on a pizza?

Isn't that the Kraft Singles tagline?

[Jawa]

I'm not snooty about making pizzas. I just use pre-shredded mozzarella (and a fine layer of goldleaf, of course).

[Harry Bongers]

Alright, I'm admittedly a bit of a food snob, but how can anyone eat that hard wax ball of supermarket mozzarella?

[Jawa]

Originally Posted by Harry Bongers

Alright, I'm admittedly a bit of a food snob, but how can anyone eat that hard wax ball of supermarket mozzarella?

Chewing and swallowing works for me.

[Harry Bongers]

Originally Posted by Jawa

Chewing and swallowing works for me.

You know what I meant smartass!

[crlygrl]

I usually like my pizza cheese a little crispy so I mix that with a lot of parmesan. Is tasty good.

Also, I just want to say that I continued my quest for super cheap meals the other night and roasted a little spice-rubbed chicken along with some onions, celery and a shitload of carrots in a crockpot. I refrigerated the juices and skimmed the fat and then blended with a little flour and pepper to make gravy. Served with some broccoli and the carrots -- it was SO good. And I had chicken left for chicken salad the next day. I think the whole chicken + gravy cost me like 8 bucks.