so you don't want any of this Heady Topper we copped a few months ago at the brewery?

 

Been working on a coconut korma sauce, to recreate korma from a local Indian place I love. I got close enough that I can't tell the difference in taste or smell. Served on chicken and rice. Nothing like good cooking at 3-4am while blasting drum and bass, shaking stuff off the counter.

 

i'm not into double ipas. maybe my wife would enjoy.

 

tonight

 

I'm not a beer snob and just getting into drinking the damn stuff....so I'll probably need read the "drinking like a king...."thread and get some pointers

 

I had Keystone light this weekend. I wasnt sure if I was drinking **** or stagnant water.


Also, I've been grilling like a **** the last few weeks. cant believe I havent been taking pics!!! I'll have to get on it.


then you'd want the beer of the day thread.

I started with Allagash White and Blue Moon. I had Guiness Extra Draught last week and bought Sierra Nevada Autumn Brown Ale for this. Although I drank Maragatias last night and have Sangrias as well...and sparking Pinot Griot.

 

Me too. Lots of steak, marinated chicken, and kielbasa.

 

I'm eating a crap ton of veggies now too. Everything tastes better on the grill.

Even doing grilled pineapple, becuase why not?

 

Hmm, that's the 3rd person telling me to try Blue Moon.
Definitely giving it a shot soon.

 

Yeah, we usually skewer some onion, peppers, and tomatoes and that goes on the grill when the meat is nearly done. Or, if grilling kielbasa, at the same time, snuggled up together so the flavors mix.

 

They are the easiest to start with imho, but now they dont have enough taste for me.




I did basil/lemon salmon the other day too; came out great.

Did some cliantro-lime marninated chicken thighs for an after work snack last week; that was fun.


had clinatro-lime marinated skirt steak and Mojo marinated chicken last night and made tacos/fajitas with grilled polbalano & red peppers and grilled sweet onions. woot! homemade gauc too!

 

Grilled fish is one of my favorites. I stumbled upon my favorite way to cook it when I didn't fully cook it on the grill, so instead of putting it back on the grill I got my skillet hot with a pat of butter or two, and let the butter work its magic in making a nice crispy grown crust on the already blackened grilled fish. Incredible flavor and texture. I typically like tuna steaks when I can find them, but most of my local stores only have the usual **** ocean fish.

 

I want to do some Mahi Mahi with mango, but that junk is $20 a lb.

 

Breakfast.

 

no wendys?

 

Seven cheeses. That's the detail.


Had to make another one last night to document the process for y'all.


To start with, we have about 5oz of whole-wheat dough, stretched out thin. VERY thin. Thinner than the veil of lies that Pusha constructs about his lifestyle and sexual preferences. Transfer onto a peel that's been liberally dusted with yellow cornmeal.


The first cheese laid down is Mascarpone. This is a very creamy, slightly sweet cheese which is most commonly used in deserts. Heap a generous spoonful onto a small dish and nuke it for 10-15 seconds, which reduces it to the consistency of melted butter, and then spread over the whole pie. On this one I added some crushed red pepper and garlic, and this was a mistake. With tomato-based pizzas I love to drown 'em in garlic and pepper, but they overpowered the more delicate flavors on this pie. I didn't use these the first time around, and I won't be using them in the future.






Then, more cheese. First a medium layer of shredded, low-moisture mozzarella, and then a medium layer of your favorite quattro formaggio blend (this one is parmesan, asiago, fontana and provolone. Some romano might also be nice.)


Follow that with even more cheese: dabs of ricotta spread semi-evenly around. I didn't bother to drain the ricotta, just scooped it right out and formed it into little chunks by hand. Pizza shops tend to be very stingy with the ricotta on their white pies, but I think it's the best cheese of the bunch. Heap it on liberally.

Last, top with some sliced sun-dried California tomatoes. I've used both the ones in the glass jar with olive oil and the dry ones in the plastic bag, and I think I prefer the latter.







While we've been doing the above, the pizza stone has been pre-heating to 500 degrees (or whatever the highest temp your oven can do without flipping to "broil") for 15 minutes. Turn the temp down to about 425 and slide the pizza out onto the stone. Bake for 9-10 minutes, then turn off the heat and open the door, but leave the pizza on the stone for an additional 5 minutes. This crisps up the bottom but prevents the top from burning.







Plate, quarter, and dust with dried basil. It's a toss-up as to whether the basil should be laid down at the very end, or right after the mascarpone so that the flavors leech out into the cheese. It should not be added to the top prior to baking.







Serve with a brown ale at cellar temperature.

Prost.

 

is it better than this slice I had?

 

It couldn't be better than this one:

 

 

Yes. There's too much fruit on that slide.

Hard to say. What's on it?

The irony of Pusha using the Hustler smiley is causing my brain to hurt.