Cooking and Dining

Viva la Ben
Posts: 11089
Joined: Wed Mar 25, 2015 5:08 pm
Location: Location: Location

Cooking and Dining

Postby Viva la Ben » Tue Dec 12, 2017 8:24 pm

I’ll take one baked ziti, hold the ziti.

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Tue Dec 12, 2017 8:24 pm

No way to reheat it at work and I’d like it be at least somewhat warm.

tifosi77
Posts: 51511
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Tue Dec 12, 2017 8:30 pm

Rewarm it in a low oven while you get ready for work, transport wrapped in a towel.

DigitalGypsy66
Posts: 19680
Joined: Wed Mar 25, 2015 7:33 pm
Location: Iodine State

Cooking and Dining

Postby DigitalGypsy66 » Tue Dec 12, 2017 9:28 pm

Rewarm it in a low oven while you get ready for work, transport wrapped in a towel.
And you can keep it wrapped up in a cooler for even longer...

shafnutz05
Posts: 50379
Joined: Tue Mar 24, 2015 7:27 pm
Location: A moron or a fascist...but not both.

Cooking and Dining

Postby shafnutz05 » Wed Dec 13, 2017 3:37 pm

I am currently eating one of the best sandwiches I've ever had, from a small deli called Westtown Meat Market near where I work in West Chester:
Rustico Italiano - An Old School Italian sandwich
A Crusty Seeded Bread, Sharp provolone, Soppressata, Capocolla and Prosciutto. Hand sliced tomato, Chopped onion and fresh mozzarella. Completed with Our Family Secret Dressing with roasted Sweets
I've had tons of Italian sandwiches, but sometimes they are too salty or too in your face with some of the cold cuts. This is the most perfectly balanced Italian sandwich I've ever tasted...my lawd.

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Wed Dec 13, 2017 3:39 pm

I am currently eating one of the best sandwiches I've ever had, from a small deli called Westtown Meat Market near where I work in West Chester:
Rustico Italiano - An Old School Italian sandwich
A Crusty Seeded Bread, Sharp provolone, Soppressata, Capocolla and Prosciutto. Hand sliced tomato, Chopped onion and fresh mozzarella. Completed with Our Family Secret Dressing with roasted Sweets
I've had tons of Italian sandwiches, but sometimes they are too salty or too in your face with some of the cold cuts. This is the most perfectly balanced Italian sandwich I've ever tasted...my lawd.

Do it...

http://philadelphia.menupages.com/resta ... -deli/menu

shafnutz05
Posts: 50379
Joined: Tue Mar 24, 2015 7:27 pm
Location: A moron or a fascist...but not both.

Cooking and Dining

Postby shafnutz05 » Wed Dec 13, 2017 3:43 pm

Gotta try Sarcone's.

I think what makes this sandwich so great is the thick slices of fresh mozzarella...it helps to balance out the harshness of the Italian cuts.

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Wed Dec 13, 2017 3:43 pm

Their bakery is two doors down.
What an empire.

shafnutz05
Posts: 50379
Joined: Tue Mar 24, 2015 7:27 pm
Location: A moron or a fascist...but not both.

Cooking and Dining

Postby shafnutz05 » Wed Dec 13, 2017 3:55 pm

Their bakery is two doors down.
What an empire.
The deli actually closed in August due to back taxes... TIL.

Sarcone's Deli
about 4 months ago
HI everyone im not feeling to well its the heart,i have a heart condition cant do it any longer.all i can say to everyone that stayed with me all this time im sorry and i love you all.this is hard for me to walk away but my health is all i have.i think the lord has another path for me to go down.everyone that has come through my doors.I LOVE YOU ALL.THANK YOU ANTHONY.

count2infinity
Posts: 35613
Joined: Tue Mar 24, 2015 2:06 pm
Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
Contact:

Cooking and Dining

Postby count2infinity » Wed Dec 13, 2017 4:18 pm

The lady at the register gave me a strange look when I threw 6 butternut squashes up on the belt for checkout. :lol:

Hopefully this soup turns out well for our company lunch tomorrow.

Gaucho
Posts: 49573
Joined: Wed Mar 25, 2015 5:31 pm
Location: shootzepucklefraude

Cooking and Dining

Postby Gaucho » Wed Dec 13, 2017 5:15 pm

yum

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Wed Dec 13, 2017 5:17 pm

Their bakery is two doors down.
What an empire.
The deli actually closed in August due to back taxes... TIL.
Bakery appears to be still kicking...

https://www.sarconesbakery.com/

Those seeded hoagie rolls.... :thumb:

MrKennethTKangaroo
Posts: 12407
Joined: Sat Mar 28, 2015 3:50 pm

Cooking and Dining

Postby MrKennethTKangaroo » Wed Dec 13, 2017 10:53 pm

I bought a 6 lb Turkey breast at aldi tonite. Any cooking recommendations are welcome

count2infinity
Posts: 35613
Joined: Tue Mar 24, 2015 2:06 pm
Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
Contact:

Cooking and Dining

Postby count2infinity » Thu Dec 14, 2017 9:17 am

Ask shmenguin.

MrKennethTKangaroo
Posts: 12407
Joined: Sat Mar 28, 2015 3:50 pm

Cooking and Dining

Postby MrKennethTKangaroo » Thu Dec 14, 2017 9:21 am

if only a way there was a convenient way to attract the attention of specific posters on this message board

robbiestoupe
Posts: 11556
Joined: Thu Apr 30, 2015 3:27 pm

Cooking and Dining

Postby robbiestoupe » Thu Dec 14, 2017 9:24 am

SHMENGUIN!!!

count2infinity
Posts: 35613
Joined: Tue Mar 24, 2015 2:06 pm
Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
Contact:

Cooking and Dining

Postby count2infinity » Thu Dec 14, 2017 9:31 am

I'll save him the trouble...
Throw it in the garbage.

shmenguin
Posts: 19041
Joined: Thu Mar 26, 2015 2:37 pm
Location: people notice my car when its shined up

Cooking and Dining

Postby shmenguin » Thu Dec 14, 2017 10:08 am

that's wasteful, c2i.

throw it in your fireplace for a half hour and then feed it to your dog. if no dog, then throw it in the woods. something will eat it.

Shyster
Posts: 13096
Joined: Wed Mar 25, 2015 6:08 pm
Location: Nullius in verba

Cooking and Dining

Postby Shyster » Thu Dec 14, 2017 7:26 pm

Remove turkey breasts from bone and sous vide at 135° for 12–24 hours.

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Thu Dec 14, 2017 8:30 pm

Ziti update:

Decided to prepare everything tonight and assemble/bake in the AM. This homemade sauce is really freakin good so far.

count2infinity
Posts: 35613
Joined: Tue Mar 24, 2015 2:06 pm
Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
Contact:

Cooking and Dining

Postby count2infinity » Thu Dec 14, 2017 8:51 pm

A lot of compliments on my butternut squash soup today at lunch, but the show stopper was the bread. I made 4 huge loaves. And had 5 different people ask me for the recipe. It was an 80% hydrated dough with a cold, overnight ferment, about a 1 hour rise after making loaves and into a 475 oven until it was done. Super crispy crust, nice soft chewy inside. Was one of the best breads I've ever made.

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Thu Dec 14, 2017 9:02 pm

A local joint is now offering Taco Boxes:


Image

mac5155
Posts: 13840
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Thu Dec 14, 2017 9:05 pm

Want.

Speaking of tacos... Anyone know where I can find heinz taco sauce?

columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
Location: South Baldwin Yinzer Strokefest

Cooking and Dining

Postby columbia » Thu Dec 14, 2017 9:06 pm

@mac5155 have you done any dry aging?

mac5155
Posts: 13840
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Thu Dec 14, 2017 9:10 pm

@mac5155 have you done any dry aging?
My buddy is doing steaks from an entire cow now actually. Should be done soon. His first foray... I'm not sure if he did it right or not. He said he went through hundreds of dollars of himalayan salt.

Who is online

Users browsing this forum: Majestic-12 [Bot], Pavel Bure and 115 guests