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Messages - capozzoli

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All Things Food / Comfort Food
« on: November 09, 2009, 11:35:26 PM »
Man I love stick to your ribs dishes.

This one reminds me of my Grandma. Its chicken and dumplings but for some reason we called it Chicken Popeye. (pot pie)

Real easy.

Just take a few whole chicken legs and simmer them in water with a small onion, a few stlaks of celery and a couple of carrots all cut up.a bay leaf, salt pepper and celery seed and a fist full of peas. Simmer till the chicken is tender. Remove the chicken and pick the meat, cut it up and set it aside. Then thicken the broth a little with a mixture of flour and cold water.

For the dumplings mix two cups of flour, 1/2 cup of butter, a teaspoon of baking powder, 1/2 teaspoon of salt. Add ice cold water to the dry ingredients as it mixes till it becomes a moist but workable dough. Let the dough rest for about 1/2 hour then roll it out till it is about 1/8" thick. Then slice them to the desired size. Place them in salted boiling water for a little precook and then transfer them to the stew before they are completely finished.

Add the meat picked meat back to the pot heat up and serve.

So what is your comfort food recipe? Spaghetti and meatballs? Meat Loaf? Gulash?  

General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 09, 2009, 07:33:34 PM »

But, it lives on in our hearts.

Still, I made ya look. :P

All Things Food / Re: Beer Can Chicken
« on: November 09, 2009, 06:13:50 PM »
I never understood this beer can chicken thing. Ive seen it done but I just dont get it. It does nothing to the chicken IMO.

Just roast the bird in some beer and bay leaf and you will get a much better effect.

If you want to cook a great turkey in much less time, and keep it juicy and tender. Split it up the center of the breast and splay it out in a roaster pan in such a way that the breast meat is under the wings and thighs. sprinkle on your herbs spices and beer, a few pats of butter then cover it with tin foil. Roast it till it reaches an internal temp of about 150 then remove the foil and cook it till the skin is golden brown and crispy. After you remove the foil baste it frequently.

Makes for a unique presentation too.

General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 09, 2009, 06:03:52 PM »
OMG, Brewhaha is back!!!! .

I guess they heard our cries.

All Things Food / Re: Ethnic Cooking
« on: November 09, 2009, 05:33:20 PM »
Oh man that looks good.

Time for Lunch!!!

All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2009, 05:32:17 PM »

We make several different kinds of pizzas here at the Capozzoli residence, as Im sure you guys do too.

Most of the time they are like bread cause we are usually using left over bread dough to make them. That above pizza is made with leftover pita bread dough. Then we top it with whatever we have. That one is topped with tomatoes, basil, pan seared mushrooms, dry cured black olives and olive oil and garlic.

One of my favorites to make is a pastry crust type dough with seafood fra diavalo on top. We arrange lobster, shrimp and scallops in a circular pattern with thin sliced fresh tomatoes similar to one of those fuit tarts. The sauce is spicy hot.

All Things Food / Re: Everything goes with beer!
« on: November 09, 2009, 05:23:27 PM »
They still all go with beer.

Beer man,

The Pub / Re: Howdy everybody!
« on: November 09, 2009, 02:41:17 AM »
WHAT??? Julia's somewhat unsanitary methods?

All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 08, 2009, 10:24:43 PM »
Hey blatz, dont sweat the spatzle. And dont go buy the dry kind. Its not the same. Next time just add a little more milk to make the batter more like thin pancake or crepe batter.

 Two cups flour, two eggs, two table spoons of melted butter or gee. Milk as needed till you reach the desired consistency. Mix with a whisk if you have one to get all of the lumps out.  A fork works fine too just tkaes a little longer.

Also you dont have to put the celery seed on hen you smack them. You can sprinkle it on after. I just like doing it before because it drives some of them down andlooks like they are actually in the meat when you eat them.

You can use caraway seeds too . Thats what a lot of Czechoslovakians use on their cutlets.

All Things Food / Everything goes with beer!
« on: November 08, 2009, 10:16:44 PM »
Nuff said?

All Things Food / Pizza Fatta en Casa
« on: November 08, 2009, 09:40:32 PM »
Pizza. Lets see em guys!.

I make all different kinds. Some a little 'out there'.

I remember being in a pizza place in Germany. They had an "American" style pizza there. It had canned corn on it.

And all over Eastern Europe they give you a bottle of ketchup with your pizza. If you ask them why they say. "It is very American"

Here is one we made as an app today.

The Pub / Re: Howdy everybody!
« on: November 08, 2009, 08:36:45 PM »
That is because there was no plumbing to the prop sink.

Also, there was virtually no concept of sanitation back in the olden days.  ;D

I learned to cook watching Julia too. Then later it was Jeff Smith. Now, I look back and cringe at some of their methods.

All Things Food / Re: Ethnic Cooking
« on: November 08, 2009, 03:36:37 PM »
Smoke some of your peppers too.

You can make sort of Chipotle peppers that way.

Cant wait.

General Homebrew Discussion / Re: How many carboys do you own?
« on: November 08, 2009, 03:18:05 PM »
I only have one carboy. I have six 6 gallon better bottles and two buckets. The carboy has had a cider aging in it for about a year and a half I think. Man I have to bottle that stuff. It was that long ago that Denny told me I have at least a year or two before it is ready. So, no hurry I guess.

Soon I have to get out of the pupa stage of extract brewing and blossom into an AG brewer. Ill be batch sparging soon. 

Ill tell ya if it wasnt for my pesky job, I would be brewing a lot more.

General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 08, 2009, 02:57:28 PM »
Maybe they dont like Frank Sinatra. WTF.

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