The Swamp

Nonlinear FC wrote: ↑Wed Aug 31, 2022 2:21 pmI just don't understand the appeal of having a chewy bagel when you've got toppings that slide all over the place and drop on the plate/ground.

rass wrote: ↑Wed Aug 31, 2022 1:47 pm Spent the last week and a half looking forward to the awesome breakfast sandwich on a subpar bagel I plan on eating tomorrow so gonna sit this one out.

L-Jam3 wrote: ↑Tue Sep 20, 2022 9:36 am Baking giant cookies in cast iron pans is a total baller move.

L-Jam3 wrote: ↑Tue Sep 20, 2022 1:29 pm Two summers ago during the pandemic we got this big-ass, pre-seasoned cast iron pan, about 24 inches in diameter. Can probably cook a whole rack of lamb if I tried. We were first calling it "The Gavone", but then I changed it to "Clemenza". And I got to learn its tendencies, specifically that the heat is more evenly distributed, and to consider the low end on cook times as it stays hot longer. Cooking meats was easy, especially switching it to the oven to finish. I also learned the proper way to clean it. Simply toss some Kosher salt in it when it cools off, rub deep chars over with a paper towel, rinse off, dry completely, and drop a tablespoon or two of a non-tasty oil into the pan and wipe it around the surface. Every three to five times I use it, I'll clean it with some soap and water with a soft bristle brush, and dry it completely and use the oil to keep it seasoned.

We really got to like using it, so we got three more cast iron pans in smaller sizes, "Luca", "Rocco", and "Al Neri". The smaller-sized ones allow better use when making pan sauces. For the cookie, we use the second smallest (Rocco), which is about 12 inches across. The heat at 325, along with the frequent oiling of the pan, is enough that 28 minutes is really all that's necessary to go from dough to soft, cookie goodness.

L-Jam3 wrote: ↑Tue Sep 20, 2022 2:00 pm Hell, I would prefer to never use soap on it and just stick it in ... for appearances

L-Jam3 wrote: ↑Thu Aug 04, 2022 5:47 pm...will...treat....

L-Jam3 wrote: ↑Thu Oct 20, 2022 10:28 am Risotto is labor intensive, but when you nail it right, it’s worth every turn of the whisk and then some.

A_B wrote: ↑Thu Oct 20, 2022 10:29 am

L-Jam3 wrote: ↑Thu Oct 20, 2022 10:28 am Risotto is labor intensive, but when you nail it right, it’s worth every turn of the whisk and then some.

Just don't try it in on chopped!

EnochRoot wrote: ↑Mon Nov 14, 2022 7:07 pm So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.

The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.

Anyone had this before?

Johnnie wrote: ↑Mon Nov 14, 2022 7:17 pm

EnochRoot wrote: ↑Mon Nov 14, 2022 7:07 pm So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.

The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.

Anyone had this before?

Fairly certain in this thread there was a discussion about the "frozen pizza from Costco" and "how good it is." It lives up to the Swamp hype

This is the brand. For the price, $13 or so, you get a 2 pack. Costco near me only has the ultimate meat option, but it's fantastic.

If I see that supreme in stock I'm getting it though because there's no olives on it. I hate olives.

https://www.motorcitypizzacompany.com/

Johnnie wrote: ↑Mon Nov 14, 2022 7:17 pm

EnochRoot wrote: ↑Mon Nov 14, 2022 7:07 pm So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.

The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.

Anyone had this before?

Fairly certain in this thread there was a discussion about the "frozen pizza from Costco" and "how good it is." It lives up to the Swamp hype

This is the brand. For the price, $13 or so, you get a 2 pack. Costco near me only has the ultimate meat option, but it's fantastic.

If I see that supreme in stock I'm getting it though because there's no olives on it. I hate olives.

https://www.motorcitypizzacompany.com/

P.D.X. wrote: ↑Fri Jun 30, 2023 12:00 pm Do olive haters discern between cheap canned black/green ones and the fancy artisanal bullshit? Pretty big difference.

Johnny Carwash wrote: ↑Fri Jun 30, 2023 12:09 pm I like all olives. Just now had pizza with black olives. Sue me, you bunch of snobs.

Johnnie wrote: ↑Fri Jun 30, 2023 12:19 pm

P.D.X. wrote: ↑Fri Jun 30, 2023 12:00 pm Do olive haters discern between cheap canned black/green ones and the fancy artisanal bullshit? Pretty big difference.

I've despised every type of olive I've ever tried. Canned, jarred, black, Spanish, katamala, diced up and added to toppings, them in a mix on a muffaletta, high end, low end. Everything. I hate the flavor.

Nonlinear FC wrote: ↑Fri Jun 30, 2023 12:15 pm I think it's actually the other way around these days. I WISH I could enjoy them, as they are often put out as part of a nice charcuterie spread. They seem like something I should like, as I'm overly into salty/savory as opposed to sweet.

mister d wrote: ↑Fri Jun 30, 2023 12:57 pm

Nonlinear FC wrote: ↑Fri Jun 30, 2023 12:15 pm I think it's actually the other way around these days. I WISH I could enjoy them, as they are often put out as part of a nice charcuterie spread. They seem like something I should like, as I'm overly into salty/savory as opposed to sweet.

Exact same page. I'm mad I can't make myself enjoy them.