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Farmer Ted
08-15-2004, 12:19 PM
Doug started a food thread on the other site,

so keeping in tradition with moving all the good threads over here....


Anybody up for BBQ Pizza?

BriEOD
08-15-2004, 12:30 PM
Tim, I'm impressed. BTW when do you pin on. Also, you owe us all a round!! MSgt. :toast:

JimN
08-15-2004, 12:30 PM
Will it be here in 30 minutes or less?

MarkP
08-15-2004, 09:45 PM
Tim



Nice set up.. Is that from scratch??

Farmer Ted
08-16-2004, 08:44 AM
Brian,

Unless somebody gets generous I won't pin on until November

JimN,

It's ready in about 9 minutes, depending on how thick the crust is and how crispy you want it. Closest thing to brick oven pizza without the brick oven

Mark,

It's all made from scratch, any chance you have a good pasta recipe you'd be willing to share?

jake
08-16-2004, 09:17 AM
What kind of grill is that? It looks like a ceramics kiln.

MarkP
08-16-2004, 09:54 AM
Tim

Just like Italian bread and pizza dough recipes most pasta recipes are very basic, but I’ll look. I think I have one that I use most often..

SD190EVO
08-16-2004, 10:06 AM
Sort of looks like one of these: http://www.biggreenegg.com/ I've seen them at BBQ shops but never knew what to make with them.

MarkP
08-16-2004, 10:28 AM
That is a cool looking grill. I want to make a smoker/BBQ grill. I’ve been looking for a good set of plans to modify to fit my needs.

east tx skier
08-16-2004, 01:31 PM
Man, that looks good! My wife does homemade pizza from time to time. We really need to try putting the brick on the grill. Good call.

Farmer Ted
08-16-2004, 02:11 PM
It is a Big Green Egg, if you're considering buying one, do it. I've had mine since 98 and it's nearly impossible to make a bad meal on it.

DanC
08-16-2004, 03:19 PM
How much is the optional mounting bracket to clamp it on the bow of my boat? :uglyhamme

MarkP
08-20-2004, 02:25 PM
One of the reasons that I offer this is that I recently found at Costco A great Tuscan olive oil by Kirkland (Costco’s brand) that from the taste is obviously authentic. Olive oils from Tuscany have a very bold flavor and peppery finish. I think the Peppery finish is what they are talking about in this article.

Also for the price (I think it was 11 or 15 bucks a bottle) you cant equal it. That taste, (of Tuscan oil), didn’t impress me when I first tried it, years and years ago. But I now crave it. :eek: Give it a shot but be careful. You can just dip your Italian bread in it instead of butter.


Bon Appetit:)


ANTIOXIDANTS

You could actually taste antioxidants in pungent olive oil, which kind of "burns" your throat once tasted because it contains tocopherols and ponyphenols. Pouring some of this oil freshly on cooked food may have a dual effect: it enhances its flavor and is actaully good for you.

In olive oil, antioxidants could be so potent that they are also used for external health care and folk medicine. (treating a sunburn with good, strong extra virgin olive oil, it will hasten healing and could prevent skin cancer later on). Also, removing make up with extra virgin oil enhances skin texture and health.






http://www.eusonya.com/www/index.cf...d814636#TASTING (http://www.eusonya.com/www/index.cfm?action=catalog.browse&category=About%20Certified%20olive%20oils&id_category=9039cc55-e873-4130-b254-189efd814636#TASTING)

OhioProstar
08-23-2004, 03:40 PM
"In olive oil, antioxidants could be so potent that they are also used for external health care and folk medicine. (treating a sunburn with good, strong extra virgin olive oil, it will hasten healing and could prevent skin cancer later on). Also, removing make up with extra virgin oil enhances skin texture and health."

.......And can be used for suntan oil

Leroy
08-23-2004, 06:22 PM
Great advise Mark, we are still living on the olive oil's we carried back from Belgium. That is pretty much all I cook with.

On the pizza on the grill, one of my cooking mags, think Food and Wine recently had an article on pizza on the grill that I am going to try, very basic pizza dough, flatten out, lightly coat with olive oil, pitch on your grill, in few minutes flip over do the other side and then put your ingredients on and cook. Tim's looked very good, also contrary to what I would believe, the article said a flat cooking surface was not needed as the dough would not run through the grill when you bake the bread. Seems like a challenge to me.

lakes Rick
08-23-2004, 06:27 PM
I just take out the box thingys from my freezer, take off the plastic wrap, and put it in my micro wave.... Yummy.....

BriEOD
08-23-2004, 09:37 PM
I just go to www.papajohns.com click what I want and 30 minutes later it's at my door. I don't have to cook or cleanup.

MarkP
08-25-2004, 09:27 PM
Leroy

Next time your in the market let me know. I could make some suggestions of good Tuscan Olive Oils. You may not want to cook with them as some of the best flavor is lost to heating. Instead, you can use them as a lot of Italian folks do, like a condiment to pour over a beef vegetable soup, in/as a dressing or as others would use butter.

bradamerry
08-25-2004, 09:45 PM
Cooking Tim and Brad style!!! :D We don't just ski.

BriEOD
08-25-2004, 09:53 PM
Showoffs! ;)

bradamerry
08-25-2004, 10:00 PM
We are both laughing!!! It's not ready yet, but will be great when it is!!!!!!!!!! :D

Leroy
08-25-2004, 10:04 PM
MarkP;
Give me some suggestions, would greatly appreciate! I'm always looking and do not want to open many of my bottles and cans from Europe!

JimN
08-25-2004, 10:07 PM
bradamerry- How much grease gets on the MC when it's so close to the grill?

bradamerry
08-25-2004, 11:17 PM
None, but if any does, the dog is on stand by to lick it off.

Leroy
08-26-2004, 10:51 AM
Those steaks look so good.....need potato. If you want to try a different potato , microwave them to done, cut in half, brush coat with olive oil, and grill next to those steaks. For camping you can microwave before you leave.

east tx skier
08-27-2004, 12:59 PM
Leroy, I haven't tried that one yet with the potatos. I'll need to remember it.

If anyone wants to try a spectacular steak marinade, soak them for a few hours in an Argentine Chimichuri Sauce. If you can't find one at the grocery store, go to foodnetwork.com for a recipe (easy to make). If you flash broil it, it will be so tender you can cut it with a regular knife. But regular grilling produces good results, too. Just watch your fire. With the oil from the marinade, things can get crunchy quick if you're not careful.

MarkP
08-27-2004, 07:48 PM
Leroy

Use them bottles and cans up.. They do have a shelf life..

The oil that I would look for in a local Italian grocery store is the, “Badia a Coltibuono Albereto Unfiltered Extra Virgin Olive Oil”.. Actually it has nearly the same taste filtered as un-filtered, so either would do. I use that one like a condiment. Over pasta, soup, with bread, in dressing or even AS dressing.

Choice 2 Look for “Laudemio Frescobaldi“.

Both should be available in a good Italian grocery store. Like I said before oil has a shelf life and the older an olive oil is, (the more flavor that has been lost) to time. So try to find the current year harvest (olives are harvested in Fall), or no older than the prior year. Most of the best oils have harvest dates on them.

If your Italian grocer does not stock these two, you can try an other that he suggests. Try to remember if you want to use this as a condiment look for a bold oil with a peppery finish. (Most) Tuscan oils are all that.

Let me know how it goes..

bradamerry
08-31-2004, 08:31 PM
GET-R-DONE!!!! :banana:

:woohoo: FAJITAS BOSSIER STYLE! :woohoo:

MarkP
08-31-2004, 09:12 PM
MMMMMMM, BOSSIER STYLE!!

This is getting ridiculous. I have to get a camera:o

bradamerry
08-31-2004, 09:14 PM
Farmer Ted is still eating!! :D

bradamerry
08-31-2004, 10:10 PM
Brandy made a little something extra!! :D

MarkP
08-31-2004, 10:16 PM
That’s not, Left over. Is it??:D

MarkP
08-31-2004, 10:18 PM
Oh

And what does Brandy say about the food photo shoot

bradamerry
08-31-2004, 10:25 PM
MarkP, it's a homemade Sopapilla!

Farmer Ted
08-31-2004, 10:31 PM
FDAH!

Good eats! I'm ready to watch football!

MarkP
09-01-2004, 10:14 AM
I see.. Looks GREAT!!

Leroy
09-01-2004, 10:52 AM
Never heard of those, but after looking sounds great, like a Mexican pancake?

JimN
09-01-2004, 10:55 AM
Mexican dish, puffs up like a pillow when it cooks. Sopapilla means pillow.

Leroy
09-01-2004, 11:35 AM
Looked up recipe, looks like something good to try, but would like to know how you did it Bradamerry? Or are you just on the testing side :rolleyes:

stevo137
09-02-2004, 04:18 AM
Brian, I checked into the pizza. 2-11" Gino's pizza's. Choose from cheese, sausage, pepperoni, and spinach.
www.tastygram.com

MarkP
09-02-2004, 09:47 AM
Dam Stevo, Your makin me want to have a baby:dance:

stevo137
09-02-2004, 09:55 AM
It does look good doesn't it!

bradamerry
09-02-2004, 04:50 PM
Brandy just cooks them in a Fry Daddy!

MarkP
09-02-2004, 05:50 PM
BABIES:eek3:



Brandy just cooks them in a Fry Daddy!

bradamerry
09-02-2004, 06:32 PM
No not babies, sopapillas!

MarkP
09-03-2004, 09:07 AM
That’s good Brad.. I was thinking to myself, what the hell do they have going on down in LA,:eek: and should I call someone about this

bradamerry
09-03-2004, 01:17 PM
That's a little farther south(coonasses), that will throw anything in a pot and cook it!

Leroy
09-03-2004, 01:31 PM
Hmmm northern LA vs southern LA. Didn't know there was a difference!
From East TN Boy (not middle or west TN!)

bcampbe7
09-03-2004, 01:35 PM
Leroy, what's wrong with Middle TN? :confused:

MarkP
09-03-2004, 01:50 PM
Thanks for the clarification Brad. I’ll watch out next time through

BriEOD
09-03-2004, 03:49 PM
Wow guys I don't know what to say. Thanks, that is really generous. Carla says it is really unecessary but, if you insist she would prefer the pepperoni and a spinach. Also, if each of you could please email me your home address to BriEOD@comcast.net so we can thank you for your kindness to our family.

Farmer Ted
09-07-2004, 08:29 AM
All weekend long, we had people stopping to look at the slalom course or see what Brad was cooking next! :toast:

Got-R-Done!

bradamerry
09-07-2004, 12:28 PM
I did spend alot more time cooking than sking! But Farmer Ted gained about 10 pounds trying to eat all I cooked! I cooked 8 racks of ribs Saturday night and there were none left.

bcampbe7
09-07-2004, 12:35 PM
Damn I'm hungry... 24 minutes to lunch and counting...

east tx skier
09-07-2004, 12:38 PM
So, Tim, did you get your course yet?

bradamerry
09-07-2004, 12:40 PM
He got it Doug, we skied it this weekend! Took us about 1 hr. to put out and 25 min. to take up!

east tx skier
09-07-2004, 01:06 PM
Nice. I'm sure that "put out" time will decrease as you guys become pros at it. I spent around 5 hours tying anchors and subs this weekend, and another few hours buying everything I need to build the course. The upside, is that "putting it out" will just mean finding the subs, and hooking the buoys onto them. In my estimate, this shouldn't take longer than 15 minutes once all the anchors are set.

I'm psyched for you guys!

bradamerry
09-07-2004, 02:59 PM
We made a big mistake that cost us about 30 minutes in the setup! We started putting the course up into the wind :confused: ?? Rookie year, but now we know better!!

BriEOD
09-12-2004, 12:02 AM
I wanted to publicy thank Steve, Rick and Doug. The deep-dish, Chicago Style Pizza's arrived on Friday morning. This evening we had the spinach and garlic. It was very tasty and a real treat. My wife was totally blown away that 3 gentleman, whom we have never met, would ge so gracious and generous to send such a thoughtful gift for the birth of our son. Thank you very much you guys are terrific!

:worthy:

stevo137
09-12-2004, 12:31 AM
We are happy to hear that you enjoyed it! ;)

MarkP
12-24-2004, 04:34 PM
Ok what’s cooking for the holidays.

I’m not sure what mom is cooking up for dinner when we visit tonight. But I can tell you I am making some Killer Hot Sausage tomorrow for the in-laws visit.

BriEOD
12-24-2004, 05:18 PM
Sounds good dude.

We have a big breakfast: eggs, grits, homefries, bacon--yum!

Then deep fry a turkey and all the trimmings.

MarkP
12-24-2004, 05:23 PM
Sounds like a winner..

Mom should have a Spread set up tonight..

milkmania
12-24-2004, 05:30 PM
Sounds good dude.

We have a big breakfast: eggs, grits, homefries, bacon--yum!

Then deep fry a turkey and all the trimmings.

wait a minute!

homefries?
isn't that bull or calf or sheep or lamb testicles????

I just can't make myself do it:o

MarkP
12-24-2004, 05:39 PM
Dude

I think he is talking about potato.

BriEOD
12-24-2004, 10:58 PM
Yes, the potato not the Funny Farm.

MarkP
12-25-2004, 12:16 AM
The PA pie

Leroy
12-25-2004, 12:33 AM
Nice looking kitchen Mark!

MarkP
12-25-2004, 12:10 PM
Thanks Leroy

Its coming together one piece at a time. Floor next. Counter tops after that. It may take years. Dam do it yourselfers..

milkmania
12-25-2004, 01:19 PM
I've heard them called homefries around here

I wasw doing a search and they have a danged festival for these things!
http://www.testyfesty.com/

In Clinton, Montana (home to one of the most famous Testicle Festivals) they feed over 2 1/2 tons of bull balls to over 15,000 visitors! :eek3:

they even eat turkey balls! I can't imagine:(

MarkP
12-25-2004, 01:21 PM
I’ll bet they have some unhappy bulls

Leroy
12-26-2004, 01:47 AM
You have your priorities, what you are cooking on looks great, what you are standing on and chopping on can wait!

Thanks Leroy
Its coming together one piece at a time. Floor next. Counter tops after that. It may take years. Dam do it yourselfers..

BriEOD
12-26-2004, 09:57 AM
YEAH!! Is that a Viking Range? Beautiful job Mark, I really like it.

MarkP
12-26-2004, 12:09 PM
I know what you mean Leroy. But I really cant wait for the next step, (floor). I have a cool Random width (3”- 4”-6”) wide plank Maple floor picked out that will meet up with the ¾” raised hearth that the range sits on that is done in the same tile as the backsplash

That’s my Wolf bri. http://www.subzero.com/wolf/description.asp?category=gas%20ranges&id=17 (http://www.subzero.com/wolf/description.asp?category=gas%20ranges&id=17)

That’s one of the two rooms that I can be sure my girls wont screw with. They cant cook.. Kitchen and garage are my rooms

André
12-26-2004, 01:42 PM
Mark
Nice.
What set up did you go with?What's the damage?

MarkP
12-26-2004, 01:55 PM
Andre

It’s the 48”. I think that link goes right to my range. If you scroll down on the right to, Optional Configurations



mine is the second one down (burners-grill-griddle-burners).. Its got a lot of BTU (more power):D

Before I bought a Mastercraft Rene would pick on me about the stove being “my baby”. Hood and range was under 10, but its still sad that my stove is worth more than my truck:o

André
12-26-2004, 02:05 PM
"...Under 10..." :cry: :cry: :cry:
I'll never going to be able to get my Perfect Pass...
Don't even have a hood right now in the kitchen.Finishing the living room this year,then only room left to do on top floor is the kitchen and appliances...Major Bling Bling!!!

MarkP
12-27-2004, 02:28 PM
Andre

The other thing I considered before I bought that range was to buy an old or vintage range and have it restored. They don’t make them like they used-ta.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=13596&item=7122841102&rd=1 (http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=13596&item=7122841102&rd=1)

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=71250&item=3863077610&rd=1#ebayphotohosting (http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=71250&item=3863077610&rd=1)

east tx skier
12-27-2004, 03:28 PM
Man, glad you said Wolf. The only way to fly. To be honest, I'd settle for some gas burners, but our house has gables, and with the way the barrier walls are set up, dropping a gas line is somewhere on the bad side of problematic.

MarkP
12-27-2004, 03:57 PM
Doug

Do you cook with electric now.

The lot that we (may) build a cabin on has no gas service to it. If we do build I know I will be torn between electric and going on the bottle (propane)

BriEOD
12-27-2004, 05:07 PM
Mark, is your wife a hospital administrator or one of Donald Trump's executives? :D

MarkP
12-27-2004, 05:45 PM
In my dreams:toast:

east tx skier
12-27-2004, 06:25 PM
Doug

Do you cook with electric now.

The lot that we (may) build a cabin on has no gas service to it. If we do build I know I will be torn between electric and going on the bottle (propane)



Yes, electric, except for the beer, which is propane turkey burner outside (the only way to fly). I'm not extremely fond of electric, but I make do.

milkmania
12-27-2004, 07:25 PM
Andre

The other thing I considered before I bought that range was to buy an old or vintage range and have it restored. They don’t make them like they used-ta.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=13596&item=7122841102&rd=1 (http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=13596&item=7122841102&rd=1)

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=71250&item=3863077610&rd=1#ebayphotohosting (http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=71250&item=3863077610&rd=1)




here's the one I've got....
http://www.vintagestoves.com/stove/julyOK600/

love it!


Got it from Grandma.....she originally bought it during a California state fair in the late 40's.....it was a "demo" model for the fair

MarkP
12-27-2004, 07:56 PM
milkmania

You have a cool stove. :cool: The Okeefe is one of my favorites.

That site was one of the places I looked and one of the reasons I considered having a stove restored. I’m really happy with my decision to buy the Wolf range and 1200 cfm hood, (mostly for performance reasons). My decision had a lot to do with the way I cook.

Hey, no shots of that kitchen?? Do YOU use it or do you have it used for you??

milkmania
12-28-2004, 12:15 AM
it's in storage actually, total electric here:(

I remember shipping the valve manifold to California to have it rebuilt and repacked....$600.00:eek:

but, I'm glad I did

MarkP
12-28-2004, 09:31 PM
A friend of mine has a Chambers that he is willing to give me.. Looks like new. I may take it but not sure what to do with it..

MarkP
05-10-2006, 10:23 PM
Alright, I think I’m getting way too used to having the kids cook for me. A few weekends back, I told them I was going to make some meatballs and they all wanted to do it. Well, all except René..