How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
The Amazing Pizza on the Grill by Kitling
In a way I hate it when someone thinks of something before I should have thought of it. But even if I had, I probably wouldn't have taken the plunge and thrown a perfectly good pizza dough on a hot grill. But check this out! My friend, "Kitling", just did it! And it's unbelievably great!
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Comment by John Barrows on July 19, 2008 at 10:59am - If you like a thin crust pizza, this is the ticket. It cooks really, really fast over the hot flame. Kitling did it on a high flame on a gas grill. I can't wait to try it over mesquite coals for that added smoky flavor. You just won't believe until you've tried it! I used the no-knead recipe to make the dough for Kitling. She usually uses a store-bought batch. This technique really replicates a real pizza oven, in that a real wood-fired pizza oven gets incredibly hot and the pizze cook very quickly. God in heaven!
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Comment by Patrick on July 20, 2008 at 8:15am -
Looks good and "entertaining". I would change only 2 things.......
1- Use the our no knead dough (as Johnny mentions)
2- Lose the spray can of oil as it is folly to use around open flame. (The kids might find it "cool" and decide to experiment when you're not around.)
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Comment by Debbie on July 21, 2008 at 10:06am
- Lisa (Gibbs) did this a few years ago on one of her visits with Judy. I was just as amazed. It was a little burned on the bottom, but I chalk that up to Patrick's two cents......he interferred just a little bit as this was quite new to him at the time also.
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Comment by Patrick on July 21, 2008 at 11:48am
- Yeah, yeah.........what do you know? You're just a punk kid!
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Comment by Patrick on January 10, 2009 at 1:39pm
- This video never ceases to amaze me just for the simple fact she sprays a flammable substance on the fire and could have went up in flames her self. But, this is how one learns (if they live to attempt it again).
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- YIKES! you're right! Ouch! Get the hose or at least have it handy!
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Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
Portland ain't ready for me or my demeanor yet.
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
The inside....light and airy.
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
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