Originally Posted by gaobest (Post 32978693)

Post-play date grilled hot dogs with Doritos cool ranch

wild snow crab claws with toppings
Sauteed Argentinian red shrimp
raw radishes

leftover Mexican rice and leftover fish tacos

bowl of blueberries with Puffins and Kashi heart shaped cereal


I still crave more dessert. I’ll probably get a Melona bar.

Originally Posted by JBord (Post 32979403)

With being at home for work and play probably 95% of the time these days, walking the dog and going out for takeout rather than delivery have become welcome relief and even entertainment for me. So maybe takeout opens up some more options for you. But I realize it can be much more of a chore when you live in the city.

I like Spacca Napoli too. Just depends on what I'm in the mood for. I don't think one should discriminate against any style of pizza :). But I probably side with Mr. CE more often since I try to avoid large amounts of bread. Tying in to "what's for dinner", last night I made a thin crust pizza with a fresh crushed tomato sauce - soppressata, red onion, mushroom, banana pepper & salad with a French vinaigrette. Tonight is flank steak and some kind of vegetable.

Originally Posted by corky (Post 32979896)

I have my favorites but I don't pizza discriminate either. I do discriminate about toppings. I won't even be in the same room with a pie that has green bell peppers, mushrooms or raw oniions (grilled/carmelized onions are awesome on pizza).

Originally Posted by ILuvParis (Post 32980454)

OTOH, there is no topping which I have to have.

Originally Posted by BamaVol (Post 32979799)

How were the shrimp? I tried them one time and found them mushy. Possibly defective product which is why I ask.

Originally Posted by corky (Post 32979896)

I have my favorites but I don't pizza discriminate either. I do discriminate about toppings. I won't even be in the same room with a pie that has green bell peppers, mushrooms or raw oniions (grilled/carmelized onions are awesome on pizza).

Originally Posted by gaobest (Post 32980603)

they’re great! I just thaw for a day in the fridge and then cook in olive oil at 3 min per side. Not yet mushy.


Sob - I love these things.
I love chicken but I’m not into chicken or other poultry on pizza. I probably don’t want lamb. I suppose also no horse, human, lion, dolphin, and turtle. No bat.

I enjoy baking pizza with raw onion. Plus even raw onion in salad, ala lou malnatis. Still don’t get how their raw mushroom in salad are so good because I fear eating raw mushroom. Maybe it’s because I only buy Bella brown mushroom at Costco.
oh, yes for raw mushroom, raw onion, raw other veggies on pizza. Maybe because it’s baked. Perhaps grilled pizza doesn’t succeed with these raw vegetables.

Originally Posted by BamaVol (Post 32979795)

The plan is to make chicken meatballs and serve with sauce over spiralized zucchini. Success hinges on going to the grocery store for zucchini and Parmesan.

Originally Posted by BuildingMyBento (Post 32980662)

My favorite trifecta of pizza toppings lately has been grilled eggplant, grilled shrimp, and ricotta (NY or New Haven-style). As for Chicago-style, I had a nice jalapeno pie over at Gullivers on Howard Rd. Indeed, caramelized onions, portobello mushrooms, and (at Limoncello in Cancun) langostinos are quality too, IMO.

Originally Posted by JBord (Post 32980579)

Other than cheese. I've tried those too-fancy-for-their-own-good pizzas without cheese and it's just not pizza. Call it flatbread or something else. I get that restaurants likely make them for vegans, but it's still not pizza. But I'm with you, as long as it tastes good, I don't care what's on it or not on it. The only somewhat common topping I refuse to eat is pineapple. Fortunately that's a rare thing here in Chicago, though not as much of a sin as ketchup on a hot dog :).

Originally Posted by EkekoBWI (Post 32980676)

Once you've had a lamb meatball simmering in a tart sauce, there's no going back.

Originally Posted by ILuvParis (Post 32980693)

I even like ham and pineapple (Hawaiian pizza), though it's not my first choice by a long shot.


r. :D

Originally Posted by corky (Post 32980653)

I have no idea what your last paragraph says. lol
But have you never had BBQ chicken pizza or thai chicken pizza at California Pizza Kitchen? They are very good.
I love red, yellow, orange peppers but green peppers are vile....they even stink up the pizza box so I would never split a pizza with someone who had them on their half. I love raw onions on burgers or hot dogs or sandwiches or salads or tacos but that is it...much too harsh for pizza. Carmelized onions on a pizza are heavenly. I might have to make a carmelized onion & goat cheese pizza soon. I don't have arugula in the house but if I did I would for sure put that on top.
I buy regular shrimp and not the argentine red...do they taste different?

Originally Posted by FlyerEC (Post 32981354)

Rather strange combination .. only had a little as came from a heavy high tea 😊


https://cimg3.ibsrv.net/gimg/www.fly...4422159be.jpeg
Brioche , chilli crab & mash potatoes 😉

Usually chilli crab is paired with baguette / French loaf or man tou ..

Originally Posted by corky (Post 32980808)

Hawaiian pizza is great with either canadian or regular bacon or ham. Pork products go well with pineapple.
I guess no one is on board with pickles on a pizza? I know there is a honey on pizza thread....I like my honey mixed with pepperoncin before I put it on the pizza.

Originally Posted by gaobest (Post 32980965)

raw onion on pizza is fab. I just know that you grill your pizza so maybe raw onions won’t get a good effect compared to oven-baked pizza.
I have had bbq chicken cpk pizza. Never again. I simply refuse chicken on pizza.

Originally Posted by bensyd (Post 32981644)

This summer I set myself the goal of really perfecting my grilled onion game. After many failures, I think I have got it. Turmeric, garlic powder, dark soy sauce and white pepper. The sweetness of the onion is balanced out by the soy. Turmeric is just lovely anytime and white pepper adds a bit more punch than black.

Originally Posted by bensyd (Post 32981644)

This summer I set myself the goal of really perfecting my grilled onion game. After many failures, I think I have got it. Turmeric, garlic powder, dark soy sauce and white pepper. The sweetness of the onion is balanced out by the soy. Turmeric is just lovely anytime and white pepper adds a bit more punch than black.

Served my new found onions with scotch fillet and a green salad. The punters were very happy.

Originally Posted by gaobest (Post 32981796)

are you grilling these onions on a pan or grill? I’m curious since my grilled onions only have EVOO, salt, and cooking wine on pan although I did recently do it on the grill (on foil) when I recently grilled a steak.

I like that idea of turmeric and dark soy sauce since I’ve never considered tumeric for more than recipe-cooperation and my perception that it’s there for color in a curry. I’ll try yours although I only have the tumeric, black pepper, and low-sodium soy sauce (amusing since I used to enjoy having dark soy sauce and oyster sauce - Lee kum kee ftw!)

Originally Posted by JBord (Post 32982051)

I can't speak for bensyd, but I'll cut large onion rounds and put them on foil with soy and seasoning, then on the grill. I think his mix would be a wonderful flavor to carmelize them on the stove top as well though.

You mentioned "cooking wine". Are you referencing the one that sits by vinegars on grocery shelves, or just a cheaper bottle of wine? One of my pet peeves is using that vile "cooking wine" which is basically the same price or more than a $5 bottle of perfectly drinkable wine. It's pretty much the only change I insisted my wife make in her cooking once we were living together, as she used that stuff.

Originally Posted by gaobest (Post 32982332)

oh dear, have you missed the cooking wine posts? After I run out of cooking wine, I’ll buy some 3-buck chuck.
I don’t drink wine at home, so it’s hard to open a bottle to use 2-3 times a week at most for cooking.

Originally Posted by JBord (Post 32982442)

Apparently I did miss those! Good plan.

Originally Posted by bensyd (Post 32981644)

This summer I set myself the goal of really perfecting my grilled onion game. After many failures, I think I have got it. Turmeric, garlic powder, dark soy sauce and white pepper. The sweetness of the onion is balanced out by the soy. Turmeric is just lovely anytime and white pepper adds a bit more punch than black.

Served my new found onions with scotch fillet and a green salad. The punters were very happy.

Originally Posted by gaobest (Post 32982332)

oh dear, have you missed the cooking wine posts? After I run out of cooking wine, I’ll buy some 3-buck chuck.
I don’t drink wine at home, so it’s hard to open a bottle to use 2-3 times a week at most for cooking.

Originally Posted by kipper (Post 32982451)

Be thankful you missed it.

Originally Posted by lhrsfo (Post 32982475)

Tonight I'm metaphorically visiting France. It will be Chicken with Tarragon and cream, pomme puree and flageolets. Then Brie, Crottin and a good salad with a walnut dressing. The chicken will be washed down with a Jaffelin Bourgogne Ordinairre 2018 and the cheese with a Domaine de La Jasse Vieilles Vignes 2016 from the Languedoc. Not sure that I should be saying Vive La France considering their President's rather quirky behaviour, but I'll give the nation the benefit of the doubt!

Originally Posted by corky (Post 32982495)

You were offered a multitude of alternatives and suggestions. ...and yet you still use the cooking wine...

Originally Posted by phillygold (Post 32982947)

Tonight I’m metaphorically visiting the Hood. Grilled Sabretts hot dogs, sauerkraut and Potatoes O’Brien. All washed down with a Red Stripe beer. Looking forward to it!

Originally Posted by kipper (Post 32982984)

This made me laugh. :D

Enjoy the Red Stripe!

Originally Posted by JBord (Post 32982051)

I can't speak for bensyd, but I'll cut large onion rounds and put them on foil with soy and seasoning, then on the grill. I think his mix would be a wonderful flavor to carmelize them on the stove top as well though.

Originally Posted by gaobest (Post 32982974)

I still have cooking wine inventory. Zero reason to waste it. I’m not rich and even if I were, I wouldn’t want to waste food products. I drive past people daily who would gladly eat most people’s food discards.

Originally Posted by Visconti (Post 32983261)

Literally wish dining out were an option, where I'd metaphorically visit Italy and enjoy a serving of Veal Saltimbocca, Bucatini with a creamy walnut sauce, nice bottle of Turbiana and a Vanilla Zabaglione with Raspberries for dessert. And, a glass of Germain Robin XO to cap things off.

In reality we're having Whole Foods roasted chicken, Macaroni & Cheese, bottle of Coke and store bought ice cream for dessert.

Originally Posted by gaobest (Post 32981796)

are you grilling these onions on a pan or grill? I’m curious since my grilled onions only have EVOO, salt, and cooking wine on pan although I did recently do it on the grill (on foil) when I recently grilled a steak.

I like that idea of turmeric and dark soy sauce since I’ve never considered tumeric for more than recipe-cooperation and my perception that it’s there for color in a curry. I’ll try yours although I only have the tumeric, black pepper, and low-sodium soy sauce (amusing since I used to enjoy having dark soy sauce and oyster sauce - Lee kum kee ftw!)

Originally Posted by corky (Post 32983475)

Celebration pizza....the inaugural fireworks were going on while my pizza was on the grill...i am surprised it turned out so well because I kept running inside
tomato sauce using fire roasted and sun dried tomatoes, goat cheese, kalamata olives, salami.

Originally Posted by gaobest (Post 32983556)

my susiecakes slice








gorgeous pizza. It looked like pastrami so I did wonder if you got your beloved pastrami pizza.