dude it was an awesome pizza. A perfect flavor profile, you would love it

this isn't a football pizza, its barely even a real pizza. arugula?!? thats a 15 yard penalty. i'm holding this spot while i upload pics of the pizza i just made.

 

Originally Posted by thereraise

dude it was an awesome pizza. A perfect flavor profile, you would love it

There are few things I hate more the mushrooms, and giant tree branch leaves.

That stuffing sounds really good, that def works. I dont really know about the jerk tho, may clash with the main chicken dish. It could really overpower it, and with the rich brie and i wouldnt want to lose that to the heat and spice profile of jerk.

Maybe just some wild rice or something. Still thinking about a sauce tho, maybe some sort of balsamic reduction, could even use a raspberry/fruit balsamic and then you dont even need the coulis inside.

Just some thoughts. Post what you end up going with

 

Originally Posted by SCooker

this isn't a football pizza, its barely even a real pizza. arugula?!? thats a 15 yard penalty. i'm holding this spot while i upload pics of the pizza i just made.

forgot we can't edit after 30 min now...



+



+





+



+



+



=

"On pizza" is the only way I've ever tolerated arugula. Looks delicious, wp.

Also, your "posts about delicious food" to "obnoxious Spartyism" ratio has been well out-of-whack lately. More posts like these to rectify the imbalance imo.

 

Originally Posted by sacaniga

pizza looks awesome, speaking of flavor profiles, I've been kicking around this dish all day and I can't make up my mind if it's going to work

I'm going to make a rasberry coulis, toss in some shaved fennel, and stuff that + bree cheese into a chicken breast, lightly bread and pan fry that... that's clearly going to be good, but I want to put it on top of pineapple jerk rice, I'm thinking it might be too much going on, I'll probably garnish it with asparagus... I want to have some type of sauce too, I'm either going to stretch my jerk sauce with meyers rum and brown sugar and use that, or maybe something different

I guess I'm just ranting but any thoughts on that would be appreciated, I wanna run it tomorrow and am not gonna have time to be fucking around with anything

First off, Mrs. Robinson's pizza looks fanfuckingtastic.

Second, when you have that much flavor in the main, don't put that much flavor in the rice, especially such strong ones. I like the idea of your dish tho, curious how it came out. I might not pan-fry and try to do something more similar to brie en croute with chicken and raspberry coulis... sigh, if only I had a functional kitchen. Moving to fully furnished apartment in KL next week, maybe can start cooking again.

Save some for me, i'll be home Tuesday, hopefully.

drunk face

 

Originally Posted by Mrs. Robinson

thereraise bought the keg online somewhere as one of my b-day gifts (it was the one thing i really wanted but didn't think i was going to get)...

note pad out... taking notes.....

i decided to do a port wine/rasberry/demi glaze for the sauce going to put it over wild rice and asparagus... the convection oven at my work has been OOC all week so i put off doing anything stuffed... will probably have pics tuesday, looking forward to testing a half dozen of them

I stole and bastardized the pizza in the OP this weekend though, used pita bread, tomatoe basil instead of cilantro sauce and a mix of pepper jack, goat, and parm for the cheese, but other than that ganked your whole shit... people were digging it ( i also added some lemon juice at the very end)

 

Originally Posted by Mrs. Robinson

chargers vs. saints

appetizer: cocktail meatballs

main course: bacon wrapped andouille sausages with sauteed peppers and onions

side dish: roasted zucchini and broccoflower and garlic wild rice

beers: sierra nevada, shipyard apple and pumpkin head



i need malcom floyd to get me some points.....

Since it seems like errbody is posting their food in here, my gf did a fair bit of cooking this weekend.

Friday, partially inspired by this thread, it was homemade pesto pizza on whole wheat crust with mozzarella, andouille, sauteed mushrooms and red peppers




Saturday, it was broccoli quiche and sunday bacon (quick note: I had never heard of "sunday bacon" before. Can someone explain how this is distinct from normal bacon?) quiche, each made with a smoked gouda and some sort of extra sharp cheddar





And for dessert, homemade apple pie with Tahitian Vanilla (note: not sure how this is distinct from other sorts of vanilla) gelato. The brown stuff that bubbled out of the pie while it baked is fleur de sel caramel sauce she found at Whole Foods that just next-leveled the whole fucking thing.

Pizza looks very tasty Ls...however I've tried wheat crust a few times and it just doesn't get it done for me. fuck trying to eat healthy when eating a pizza