What y'all got planned for the coming weekend?
- Thread starter dragnlaw
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Kathleen
Cupcake
We will have a 12 year old with us. It will be magical for her. She is very excited and I am excited to see her with it. She is also bringing parents. 
OP
OP
Could you sneak a camera in your baseball hat? Would love to see them show you.
caseydog
Master Chef
That's not what I've had, and what the owner of Alfredo's (was best pizza in Dallas) told me. Hmmmm.
CD
Steve Kroll
Wine Guy
This is the only kind of Stromboli I've ever seen...That's not what I've had, and what the owner of Alfredo's (was best pizza in Dallas) told me. Hmmmm.
CD
OP
OP
Gospel according to Bon Appetit
Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll.
Although most recipes I've seen for Calzones do have sauce.
Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll.
Although most recipes I've seen for Calzones do have sauce.
larry_stewart
Master Chef
A friend of mine made a great caramelized Onion Stromboli.
caseydog
Master Chef
It's been about 20 years since the owner of Alfredo's told me the difference, so I don't remember exactly what he said, but I usually ordered a Stromboli there, and it looked like a calzone. I do vaguely recall the calzones coming with sauce for dipping, while my Strombolis had sauce inside.
CD
CD
caseydog
Master Chef
My uncles 80th Birthday party went well. My uncle looks much better than he did when I was here in May of last year. He's doing some new-ish form of cancer therapy, and they are now saying he could make it as much as two years.
One of my cousins dug up a bunch of slides and got a slide projector from a thrift store. There were several pictures with my sister and me.
One photo of my dad was with his mid-fifties V8 Ford Crestline. It's the first time I've seen it in a side shot. I've only seen one photo with it, and it was from the back, so all I knew was that it was a mid-fifties ford. The Crestline emblem and the old Ford V8 emblem were on the front fender. It looked just like the car dragn's brother had, but in a pastel green color... and my dad's couldn't go 170 MPH.
CD
One of my cousins dug up a bunch of slides and got a slide projector from a thrift store. There were several pictures with my sister and me.
One photo of my dad was with his mid-fifties V8 Ford Crestline. It's the first time I've seen it in a side shot. I've only seen one photo with it, and it was from the back, so all I knew was that it was a mid-fifties ford. The Crestline emblem and the old Ford V8 emblem were on the front fender. It looked just like the car dragn's brother had, but in a pastel green color... and my dad's couldn't go 170 MPH.
CD
OP
OP
again... it was not my bro's car.
and you test drove this yourself, right? so you really, really know it true. Yup, I believe him folks... I really, really do!
that's wild, I believe the station wagon we drove to Minnesota in was a pale green. I remember it had a third seat in the back that faced backwards. Might have been a Ford as I believe my dad favoured them, but casey will correct me if I'm wrong.
(another forgotten post, from about 6 pm?)
OP
OP
So tomorrow... last day of the weekend. Sigh... Still have some mussels to cook. Need to put together the Shepherd's Pie. Also have a Pork Loin to stuff and roll 'n roast.
I did clean the rabbit cages! and filled the water for the chickens! (horrid job, not hard at the farm but here, just not easy - arghhh), emptied the sap buckets and the requisite dish swashing and putting away, etc.
I did clean the rabbit cages! and filled the water for the chickens! (horrid job, not hard at the farm but here, just not easy - arghhh), emptied the sap buckets and the requisite dish swashing and putting away, etc.
BAPyessir6
Sous Chef
Wow, no sauce? Crazy! No wonder the Calzone I got once from the cheapest takeout ever was super dry.
There's always been a bit of a confusion with calzones!
Down here in the South we call "calzone" if it's oven-baked , and "panzerotto" if it's fried.
Folded pizza dough filled with tomato sauce and mozzarella (well-drained) , or ham and mozzarella, or other fillings.
The sealing part must be perfect of course, to avoid frustrating spills!
Down here in the South we call "calzone" if it's oven-baked , and "panzerotto" if it's fried.
Folded pizza dough filled with tomato sauce and mozzarella (well-drained) , or ham and mozzarella, or other fillings.
The sealing part must be perfect of course, to avoid frustrating spills!
BAPyessir6
Sous Chef
Is a Calzone traditionally fried? I thought they were traditionally baked!There's always been a bit of a confusion with calzones!
Down here in the South we call "calzone" if it's oven-baked , and "panzerotto" if it's fried.
Folded pizza dough filled with tomato sauce and mozzarella (well-drained) , or ham and mozzarella, or other fillings.
The sealing part must be perfect of course, to avoid frustrating spills!
Is a Calzone traditionally fried? I thought they were traditionally baked!
Yes, in fact, that's what I meant, calzone is traditionally oven-baked, if it's fried, it's called "panzerotto". Same shape, same filling, the oven ones are usually bigger.
Then we have 'pizza fritta", which is fried dough, then after being cooked, you add a tomato sauce (cooked) and chopped mozzarella while it's still hot, so it melts nicely.
OP
OP
Shepherd's Pie is done! Not decorating it as I had maybe thought I would but that's OK. The smell is fantastic!
Stuffed and Rolled Pork Loin is ready and in the fridge just waiting. Not sure when I'll put it in - depends when I hear from traveling family as to arrival. Will probably end up cooking it anyhow and they can reheat tomorrow ... or something...
Mussels with Pernod and Cream next on the list. Just have to get out of this chair.
Stuffed and Rolled Pork Loin is ready and in the fridge just waiting. Not sure when I'll put it in - depends when I hear from traveling family as to arrival. Will probably end up cooking it anyhow and they can reheat tomorrow ... or something...
Mussels with Pernod and Cream next on the list. Just have to get out of this chair.
caseydog
Master Chef
Pastel colors were a thing for a while back then.
Backwards facing third row seats in station wagons were common in the 60s/70s. It could have been any American brand.
CD
caseydog
Master Chef
There's always been a bit of a confusion with calzones!
Down here in the South we call "calzone" if it's oven-baked , and "panzerotto" if it's fried.
Folded pizza dough filled with tomato sauce and mozzarella (well-drained) , or ham and mozzarella, or other fillings.
The sealing part must be perfect of course, to avoid frustrating spills!
I was hoping you would chime in on this. I figured you would have the definitive answer, but is sounds like there is disagreement even in Italia.
Panzerotto is something I really want to try, but no place in North Texas has it. I'm just going to make it myself. If you have a good recipe or link to a good recipe, post it up. I want to do it right.
CD
Just as well that I didn't have any plans for this weekend. The migraine would have made me cancel anything planned.
