Author Topic: Joe's Cooking Channel  (Read 5955 times)

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Offline PSLCOACHROB

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Re: Joe's Cooking Channel
« Reply #150 on: July 11, 2018, 05:55:01 PM »
Rob

Most times I use a standard gravy, but off course you could use any "Sugo". Amatricana would be a good idea(pancetta & onions with red pepper flakes).

Joe
Publix is actually selling smoked pork jowl here for an even more traditional Amatrciana. One of my favs with of course, bucatini.

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Re: Joe's Cooking Channel
« Reply #151 on: July 11, 2018, 05:59:51 PM »
Rob

It's always in my fridge, the only way to make Carbonara.

Joe
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Offline PSLCOACHROB

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Re: Joe's Cooking Channel
« Reply #152 on: July 11, 2018, 09:49:29 PM »
Agreed. Heck, I eat it like bacon.

Offline Bob Goodman

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Re: Joe's Cooking Channel
« Reply #153 on: July 12, 2018, 09:25:42 AM »
Bob

Baking is more chemistry than cooking. When you throw the ratio's off, often you destroy the end product. Pizza is combination of chemistry & cookery. Certain vegetables need to have the crunch cooked from them, others you can use raw.

Joe
But...I like the crunch and the flavor when I put the peppers, onions, and mushroom slices (even zucchini) in the oven raw.  I liked it so much that once I made it that way, I figured the only reason pizzerias don't do it that way is that it's more convenient to have them pre-cooked, esp. canned -- except a few that use fresh mushrooms.  But now it seems pre-cooked is to most other people's taste.

The only topping I used that came out crappy when not pre-cooked was ground meat, like hamburger bits.  Too wet & greasy that way.  But I haven't been too successful pre-cooking it either, tends to come out dry.  I haven't found the sweet spot yet for pre-cooking ground beef to use as a topping.  Sausage I could use directly, as long as I didn't put it on frozen.

One thing I know is, that writer on Seinfeld sure had it right that if you cook cucumber it tastes terrible.  I never tried that on pizza -- although I'm sure cuke slices would be OK on a salad pizza, i.e. raw vegetables after the pie's cooked (though I'm not a fan of that) -- but I had a piece of cucumber get cooked accidentally in something, did develop a bad taste.

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Re: Joe's Cooking Channel
« Reply #154 on: July 13, 2018, 08:00:48 PM »
Sourdough rye
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Offline PSLCOACHROB

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Re: Joe's Cooking Channel
« Reply #155 on: July 13, 2018, 11:39:11 PM »
Nice. Doing the braciole tomorrow. Having a little dinner party next week and I plan on cooking that. Wanted to give it a shot before I served it. Do you serve it with pasta? I thought polenta would be good.

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Re: Joe's Cooking Channel
« Reply #156 on: July 14, 2018, 12:28:16 AM »
Rob

Polenta would be great. Traditional way is with Ziti.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh