Sanny
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Posts posted by Sanny
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Re: Nice Calzone Sanny
Lookin' good' date=' and am sure tasted very good. Did you bake or KK??[/quote']Oven baked. 500 degrees (f), 10 mins, on preheated pizza stone. The pork was the last of last weekend's bbq butt fest.
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Well, I was disappointed, but no. Not gonna send him away. He's a nice snooky. And most of the time he does make me happy.Snooks...man that dude has some serious probs
Are you gonna send him away
...comeon please, just send him away 
Brought flowers the other evening, for a treat.
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Like magic.
Oops - now it's here, too!
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Woo hooo!
Dan's pic is here. http://www.komodokamado.com/forum/viewt ... highlight=
They look good! Excellent job, Dan.
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Thanks! Tasted good too. Snooks decided not to come over, so I gave his to the neighbors. I ate mine, though!
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Calzone
I made a couple of the calzone. Ricotta, mozzarella, parmesan, fresh herbs, pepper and eggwhites (recipe called for a whole egg, but I didn't want that and porky goodness). Simple dough recipe - takes only about 10 mins to make, plus rest. It'll sit in the frigerator, wrapped, for a few days, too.
They look pretty so far! I've not cooked them yet, though. They need to be served right out of the oven to be best.
Ok, here's the cooked pic. One of them unpinched, but sure looks good!
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Almost done!
Well done, Dan! You've got supper!
You professionals can tell me, but is the 24 hour cook really worth it? My project last weekend didn't take more than 6 (heat was higher than 250 for a couple hours, when I fell asleep), and the result was lovely! Good bark, thick smoke ring, excellent pull, etc. Is the 24 hour pork butt really so much better than the 6 hour butt?
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Re: I did feel a little like it was cheating...LOL
Admirable restraint, Dan.Things are going slow...but I guess I am in that plateau area where all I have read says..."don't meess with it just be patient"....I am trying... We're proud of you. Keep up the good work!How big were the butts when you started, btw?
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opinions please...
Is that cheating? lol. Sitting inside by the fireplace, and not outside checking the thermometers. Not getting the sheets smelling like smoke from periodic cooker checking. Just wrong, I tell you. lol
Jealousy isn't pretty. Report when they come off the cooker!
How did you season them?
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Maybe he gotta phone call and had to turn off computer to tell someone he din't want to switch his long distance service, buy new siding, or have his house painted.Yeah, that is too funny
I wanted to hear it all the way to the end
Curly, you doing okay?
I had to ask because the clip DID go to the end. The marketer finally hung up on him.
Din't get to hear about Mr Mabe bein a ragin' homoseckshooool.
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Re: Hyooge loaf....
OVEN? You have a fabulous cooker, and you put it in the OVEN? Oooh, the SHAME! (ok, so it looks fabulous... )... If I made it any larger it wouldn't have fit in my oven. -
My dad sent me this. He was ROARING describing it to me over coffee. Maybe you'll agree. :::snicker:::
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won't be anyone, if they keep posting the way they have in the past couple days.
Hope everyone is ok...
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You guys slacking off, or what? It seems like DAYS since anyone posted anything. Deej, is the forum broken? It has that same problem I talked to you about before - I log on, and there's nuthin new.
Very sad.
Good weekend, all!
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Re: Inspiring topics...
The idea of fried and cheese lingered' date=' and last night made a nice dough, ... flattened into a mini pizza round, and stuffing of pulled butt, ricotta, lotsa pepper. fold it over like a calzone, be sure to pinch it closed all around, and into some hot oil. ...[/quote']Hmm. That sounds really good! I think I'd skip the hot oil, and put it on the pizza stone, for little baked calzone. Don't even know if I'd dip it in sauce. I like cheesy porky goodness! I might try one with olives in, but do you think the cured olives would overpower the pork? Maybe olive on its own, or with herbs, or (as you did) with a strong savory ingredient.I like ideas that aren't traditional saucy bbq or "mexican inspired." Neither is familiar to me. More Chinese and Italian in my history. Not much potato, more rice and pasta.
Go figger. -
Re: A BBQ Contest
But do you WANT a BGE? Sure, you could whup the competition, hands down, with your classy cooker.They're having 50 competitions, in 50 different places, and giving away 50 BigGreenEggs.One of the competetions is in Union SC
But what would be the point, if your prize were an egg? I mean, better to give you a snow scraper, or something. 
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Poooor Curly. Pat pat pat. We'll share porky goodness with you, not to worry. You're OUR Curly, after all....now just move on...please
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Hmmmm' date=' maybe male librarian should give male nurse a shout[/quote']Hey! Where does that leave me! Quit it.
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Ooooh! Doesn't that sound yummy? Grandma used to make something like that, only not fried. It was in a cast iron thingy long handled thingy that she'd hold over the stove. Kinda like those electric sammich pocket thingies they sell now, but this was manual. Put dough on one side, fill, put dough on top, clamp shut and hold over the burner until it cooked. She'd make some with apple sauce or cheese, or other delicious stuff.
If you've not seen it, the cookbook Silver Spoons is amaaaaazing! It's immense, and there aren't enough pictures, but there are Italian recipes for everything. Fun to read and see that the stuff grandma (anna lucia) used to make for grandpa (angelo) are right out of the Old Country!
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You know what sounds good right now?
Some pork tamales or enchiladas! Mix some of that rice into Spanish rice, and I'll be right over
I have the saffron! Yer on. Dunno how to make a tamale - don't think I've ever had one. Enchilada, either, now you mention. Just burrito and wrapped thingies. And crunchy thingies that are the same as the wrapped ones, only in a crunchy holder.
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Porky goodness
Tonight's recipe is leftover pork in an iron pot, with dry rice, corn, peas, carrots, onions and celery. Add water. Baked (covered) in the oven. Dunno how it'll taste. I was gonna put some chicken stock in, but decided that might dilute porky goodness. So, porky's on its own in the recipe. Coulda put tomatoes, or little beans, but kinda wanted to not have something that was just chili sideways. Something different, instead.
Film at 11, and all.
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Does the dude have any handy skills....like building drawers' date=' and shelving and putting up stuff to help you organize? Or does he just lay around and eat all your groceries. My cousin is still available...and he'll be out in 3 mths or so.[/quote']lol. Snooks doesn't have much in the way of "build it" skills. And I asked him to help me with the tidying, but he (perhaps correctly) suggested it might be contentious. And, he's right that I might get territorial about my clutter. So, I suggested he help fold Mt. Laundry that's on the dryer. We can prolly be trusted not to do battle over that. He doesn't just sit and eat groceries. He will buy groceries, and even cook.
Hey, in 3 months, Snooks will be in Rochester. Maybe Cuz should look me up, if he's good at organizing and building.
I got Q, after all! -
Oh, Curly, you're so sweet. :* He's worth it, I think. Just I hate cleaning and tidying. House doesn't have grubby dirt, just clutter. And I'd be happy if it were tidy, too. An uncluttered house is more restful. Just I hate doing it.This dude is just starting to get on my nerves.Are you sure he's worth all this hassle?
It's a good exercise, I suppose. Problem is, it's an old house with limited closets. So everything has to have a place to live, or else it has to go.
Friend has a practical suggestion. She says find out his intentions. Is he gonna move on in Rochester, and wave Sanny g'bye? If so, no cleaning!! If he's gonna try to make it work long distance, then some tidying is ok. lol
Center of the Universe
in Lagniappe Photos
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Well, looks like an ok place, albeit hot, but I don't see a ceramic cooker there. I think it needs one or two. See to it, won't you?