Veloces (con Falquan): Delizioso Colla

I.

Hate.

Making.

Pizza.

Goddamned dough sticks to everything. It’s like I’m rubber and it’s glue and everything it comes into contact with is also glue. And F it too.

 

 

 

What? I’m not going to post a picture.

 

 

 

Little known fact, pizzas are made of hate.

Shut up, […]

Quickies (with Amon): Feeling blue?

I don’t know what things are like in your part of the world as you read this, but over here in my part of the world as I write this, things are totally wacked out. Now, I understand the whole “April Showers” thing, I really do. But I’m starting to get the impression that Spring […]

Quickies (with Princesszyrtec): Bi-curryous

Curious to see if I could create something other than salads or sandwiches, I begged my friend Ahmad for his mother’s recipe for dry curried chicken. While most stores now sell pre-mixed Indian spice blends like garam masala or prepared curry, Ahmad’s mother custom blends her own sweet spice mix. After picking up some spices […]

Quickies (with Amon): Waiting for the Spring

Sometimes a freak snow storm comes through your neighborhood long after both that stupid Pennsylvania rodent and the Spring Equinox have indicated that winter is supposed to be waaaaaaay over.

So you need something to keep you warm and happy and NOT running around screaming and shaking your fists at the sky in rage.

[…]

Quickies (with Falquan): Rocket to Me

This was one of those dishes that looked better than it tasted.

Aroo! Needs more rocket. To me?

Rosemary spelt pasta (from Ohio City Pasta!), with wilted arugula, pork tenderloin and parmesan.

Don’t be like me and forget the garlic. Just don’t do it.

[…]

Quickies (with Falquan): Tender is the Taco

Let’s drive Cameros and eat tacos!

Roasted pork tenderloin tacos, corn tortillas, guacamole, fresh salsa and cilantro. The pork had a chili/cumin/coriander rub on the outside, and was roasted at 400 degrees until internal temp was at 147 degrees (and I’m still not dead!).

Also implicated: jargaritas.

[…]

Quickies: Mis en Place

I’ve been a bit busy lately, and I suspect my fellow cohorts in things gastronomic have similar issues. Thus, I bring onto you a new series: Quickies!

Essentially it’s an excuse for me, and any of us eHos to get busy posting, or get busy dyin’. I’d love to keep delivering hugely, in-depth coverage of […]