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Post by Warfish on Jan 15, 2017 15:42:57 GMT -5
Like I said, wasn't meant as a shot my friend, I get your point. Mea culpa. And +1 on making Ravioli, I like that because I can dictate what the filling is (and I like unusual fillings). Haggis ravioli. _ Havn't done it yet (likely due to VegHEad wife, so it'd only be for me tbqh). Caramelized Onion, Beet and Goat Cheese Ravioli is spectacular.
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Post by Hotman on Jan 16, 2017 11:04:33 GMT -5
This got me thinking...
You guys ever try perogis with some really good marinara sauce like Bertolli or Newmans Own?
some serious good easy home made italian eating! yum I gotta get me some of that shit now
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Post by JStokes on Jan 16, 2017 12:10:27 GMT -5
Nothing says "Italian" more than frozen Mrs. T's Pierogis slathered in Preggo.
_
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Post by Big L on Jan 16, 2017 14:02:52 GMT -5
Nothing says "Italian" more than frozen Mrs. T's Pierogis slathered in Preggo. _ Pierogis and sauce? WTF. Perogis fried in a little butter. Maybe a dab of sour cream if youre a jackoff. Otherwise Pierogis and sauce is like chalk and cheese.
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Post by JStokes on Jan 16, 2017 14:26:52 GMT -5
Nothing says "Italian" more than frozen Mrs. T's Pierogis slathered in Preggo. _ Pierogis and sauce? WTF. Perogis fried in a little butter. Maybe a dab of sour cream if youre a jackoff. Otherwise Pierogis and sauce is like chalk and cheese. It's Hashman. What did you expect. Fried in butter with onions. Or boiled, bite the end off and drizzle melted butter inside. _
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Post by shakin on Jan 16, 2017 14:34:58 GMT -5
i got a crock pot and i been driving that shit like a mofo
get that shit fired up in the morning
completely forget that i did it while at work during the day, thanks to memory issues
walk in the door like "whoa what smells so fucking awesome?"
may have to start a crock pot recipe thread
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Post by Chesapeakejet on Jan 16, 2017 15:26:07 GMT -5
I've been making them on a pizza stone on my grill for a couple of months. Just preheat the grill as hot as you can get it, at least 500 degrees then put the stone in there for 10 minutes, then slide the pie on using a pizza peel and let it cook for 7-8 minutes and it's done!
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Post by Warfish on Jan 16, 2017 17:15:02 GMT -5
This got me thinking... You guys ever try perogis with some really good marinara sauce like Bertolli or Newmans Own? some serious good easy home made italian eating! yum I gotta get me some of that shit now I wanted to (Pierogi with a quality Tomato Sauce) just for giggles. My wife said her great grandmother Jadwiga would haunt me for eternity for such an offense.
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Post by porgyman on Jan 16, 2017 18:01:15 GMT -5
This got me thinking... You guys ever try perogis with some really good marinara sauce like Bertolli or Newmans Own? some serious good easy home made italian eating! yum I gotta get me some of that shit now I wanted to (Pierogi with a quality Tomato Sauce) just for giggles. My wife said her great grandmother Jadwiga would haunt me for eternity for such an offense. Add some mozzarella/ricotta....then let's see.....you can call it a calzone.
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Post by PK on Jan 16, 2017 19:06:10 GMT -5
Curd cheese pierogi. Wlf is wrong with you people?
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Post by JStokes on Jan 16, 2017 19:11:43 GMT -5
I've been making them on a pizza stone on my grill for a couple of months. Just preheat the grill as hot as you can get it, at least 500 degrees then put the stone in there for 10 minutes, then slide the pie on using a pizza peel and let it cook for 7-8 minutes and it's done! This. _
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Post by Warfish on Jan 16, 2017 23:26:16 GMT -5
Curd cheese pierogi. Wlf is wrong with you people?
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Post by Ff2 on Jan 17, 2017 9:21:28 GMT -5
Are we taking about pizza or "pizza"?
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Post by Big L on Jan 17, 2017 9:23:16 GMT -5
Are we taking about pizza or "pizza"? just 'pizza'
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Post by 32Green on Jan 17, 2017 9:32:24 GMT -5
I dont usually make Pizza at home because my town is rich in fantastic Pizza places...but I will make the occasional pizza at the beach on a charcoal grill...
For this I just hit one of the local Pizza spots and they sell me an uncooked dough in a bag for 4 bucks and I make about 4 mini-pies with it.
If I did it at home I would do the same thing.
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