What Are You Eating Today?

[gmbteach]

Vegemite on toast I have done, and... well... It must be something of an acquired taste. I respect that, but it is not a taste I am planning to acquire.

Your meat pies, now those are actually good. I am quite certain I have never consumed 6 beers at a sitting though, gracious! I hate getting drunk, my mind is my only real virtue and my secrets could get me killed.

You may not have had your toast prepared properly and yes, it is an acquired taste.

However, you can smear it on a cheap cut of meat and let it sit for 30 minutes and then cook it as an expensive cut.

You can also add it to your beef stews to add some body to it.

 

[ZiprHead]

The gravy my mother made for mashed potatoes added flour to the pan drippings

According to a TV chef, cornstarch works better than flour for making gravy. I bought some to try it out but haven't had the opportunity to use it yet.

 

[Toni]

The gravy my mother made for mashed potatoes added flour to the pan drippings

According to a TV chef, cornstarch works better than flour for making gravy. I bought some to try it out but haven't had the opportunity to use it yet.

I think it depends on what you are going for. It would make sense if you needed to avoid gluten but I think I’d taste the difference —not in the good way. Corn starch would work, though. But when I grew up in a gravy making home, flour was always on have and that’s what was used. I believe what was left after dredging and then frying the chicken. I should know but it’s been more than 50 years

 

[gmbteach]

The gravy my mother made for mashed potatoes added flour to the pan drippings

According to a TV chef, cornstarch works better than flour for making gravy. I bought some to try it out but haven't had the opportunity to use it yet.

Yes it does. I have used both, and cornflour is much better.

 

[southernhybrid]

I hate mash potatoes and I hate gravy, so there.

I had pizza for lunch, thin and crispy crust, no cheese, except a sprinkle of parmesan and lots of onions and pineapple. I'm sure most people would hate that. Amirite?

 

[Toni]

I hate mash potatoes and I hate gravy, so there.

I had pizza for lunch, thin and crispy crust, no cheese, except a sprinkle of parmesan and lots of onions and pineapple. I'm sure most people would hate that. Amirite?

I can’t handle pineapple on pizza although I love both. I like plenty of cheese plus mushrooms, onions and green and/or red peppers on mine. We th or without olives, jalepenos, or sausage.

 

[crazyfingers]

Yumburgers!

 

[Elixir]

Burgers for dinner.
We don’t do that often. Burger meat from local cows and local processor/butcher, is always REALLY good. It’ll be freezing out, but the grill will handle it; only takes a few minutes to cook.

 

[Politesse]

I hate mash potatoes and I hate gravy, so there.

I had pizza for lunch, thin and crispy crust, no cheese, except a sprinkle of parmesan and lots of onions and pineapple. I'm sure most people would hate that. Amirite?

I dunno, sounds good to me.

 

[thebeave]

Burgers for dinner.
We don’t do that often. Burger meat from local cows and local processor/butcher, is always REALLY good. It’ll be freezing out, but the grill will handle it; only takes a few minutes to cook.

Yum. What time should we get there?

 

[ZiprHead]

The gravy my mother made for mashed potatoes added flour to the pan drippings

According to a TV chef, cornstarch works better than flour for making gravy. I bought some to try it out but haven't had the opportunity to use it yet.

Yes it does. I have used both, and cornflour is much better.

Thanks for the confirmation.

 

[gmbteach]

I hate mash potatoes and I hate gravy, so there.

I had pizza for lunch, thin and crispy crust, no cheese, except a sprinkle of parmesan and lots of onions and pineapple. I'm sure most people would hate that. Amirite?

Depending on your toppings, not at all. Pizza isn’t meant to be completely smothered with cheese. I have found a light sprinkling of mozzarella, Parmesan and/or cheddar is enough. We can actually buy a pizza blend grated cheese here and it’s perfect for the job.

 

[gmbteach]

Burgers for dinner.
We don’t do that often. Burger meat from local cows and local processor/butcher, is always REALLY good. It’ll be freezing out, but the grill will handle it; only takes a few minutes to cook.

We are having a BBQ of sorts tomorrow for Gizmo and it’s going to be a meat fest!

 

[southernhybrid]

I hate mash potatoes and I hate gravy, so there.

I had pizza for lunch, thin and crispy crust, no cheese, except a sprinkle of parmesan and lots of onions and pineapple. I'm sure most people would hate that. Amirite?

I can’t handle pineapple on pizza although I love both. I like plenty of cheese plus mushrooms, onions and green and/or red peppers on mine. We th or without olives, jalepenos, or sausage.

Not only do I no longer like peppers, they literally make me sick, so no peppers on anything, not even on my favorite Tex-Mex food. Mr. Sohy is the same way. We both hate peppers and they give us indigestion. Does this happen when two people live together for a long time. It's almost like it's contagious.

 

[southernhybrid]

I hate mash potatoes and I hate gravy, so there.

I had pizza for lunch, thin and crispy crust, no cheese, except a sprinkle of parmesan and lots of onions and pineapple. I'm sure most people would hate that. Amirite?

I dunno, sounds good to me.

I think it's probably a California thing, so not surprised that you might like it. Despite growing up in Jersey, I despise New York style pizza. The California version suits my taste much better.

I think we will probably have some home made minestrone soup tonight, but we stopped putting the beans in and put spinach in instead along with lots of other vegetables.

 

[Politesse]

California is not the best state for pizza, I'll be honest with you! We never really developed a distinctive style of our own, you just get this Frankenstein blend of NY and Chicago that satisfies fans of neither. Or a European-ish flatbread that has been Americanified, same deal. I do like the curry pizza places that have popped up everywhere lately, though. Paneer and pizza were destined to find each other one day.

 

[Toni]

California is not the best state for pizza, I'll be honest with you! We never really developed a distinctive style of our own, you just get this Frankenstein blend of NY and Chicago that satisfies fans of neither. Or a European-ish flatbread that has been Americanified, same deal. I do like the curry pizza places that have popped up everywhere lately, though. Paneer and pizza were destined to find each other one day.

I’m sure it was destiny but it doesn’t sound appealing.

 

[Politesse]

You say that because you've never tried it. When it's in your mouth you'll understand.

 

[southernhybrid]

California is not the best state for pizza, I'll be honest with you! We never really developed a distinctive style of our own, you just get this Frankenstein blend of NY and Chicago that satisfies fans of neither. Or a European-ish flatbread that has been Americanified, same deal. I do like the curry pizza places that have popped up everywhere lately, though. Paneer and pizza were destined to find each other one day.

I was always told that California pizza is thin and crispy. Is that not true? I wouldn't really know, other than what I've heard. I go to a place that will make your pizza however you like it and I always ask them to make mine very thin, and very crispy. As we all know, what one person loves to eat, someone else will find distasteful. And, it's a nice change discussing food instead of politics.

I'm not a meat lover, but I do eat it 2 or 3 times a week. I'm just very fussy. I prefer to eat beans over meat, most any day of the week. The only burgers I like are made of sirloin. The only steak I like is filet mignon, aka tenderloin, stir fried with veggies and the only pork I like is pork tenderloin. There used to be an organic pork tenderloin sold in our local Ingles, but we haven't found it in months, so no more pork for me. And when it comes to chicken, it has to be organic tenders unless I get a chicken sandwich at our fantastic local barbecue place. The place is always packed but the service is always excellent.

So, what cuts of meat do the rest of you enjoy, assuming you're not vegetarians? The organically, humanely raised animals usually taste much better to me, or as I say, "A happy pig is a tasty pig".

 

[Politesse]

I was always told that California pizza is thin and crispy. Is that not true? I wouldn't really know, other than what I've heard. I go to a place that will make your pizza however you like it and I always ask them to make mine very thin, and very crispy. As we all know, what one person loves to eat, someone else will find distasteful. And, it's a nice change discussing food instead of politics.

It's usually somewhere in between. If you ever get pizzas from national chains like Dominos, Round Table, etc, you've eaten something close to the "average" California pizza. But we also have a lot of pizza related diversity, and especially in the city, pizzerias that are either promising styles from elsewhere in the country or just inventing something new. "To order" types of places where you fill out a long checklist of exactly what you want, are also popular on the coast. There's also a regional distinction between SF and surrounds (thicker and generally more crust and ingredient obsessed, expect Italian style sausage and more vegetables than your average US pizza ) and LA (way more Mediterranean looking, the chain California Pizza Kitchen has exported this style to the malls of America).

For my money, the best pizza place in the state is Mia's Brick Oven Pizza up near Strawberry. They keep things simple, but hearty and homey.