OT: The Menu Part 5 Gritty's Kitchen and Lou's Tavern edition

Status
Not open for further replies.

Young Sandwich

Trout & Hockey
Sponsor
Dec 13, 2015
5,705
19,846
Outerspace
Anybody got loads of experience messing with edibles? Hopefully this post isnt like bad or gets reported or something, if so my bad, i thought it was appropriate. Being in Canada, Iv prob used close to 200g on edibles in last 4 weeks alone? Make for myself, but then ill just give to some buddies, some try and pay me cash but like its not really for the money, more so just to mess around. People say mine are the best they have ever had though surprisingly. Vary from 20mg-200mg per piece.
My sweet spot is around 30-40mg or so. Any more than that and I just get weird. Used to make chocolate peanut butter bars using the "waste" from a volcano. Came out surprisingly awesome. We had no clue on the strength and went way too big on the first taste test. Nearly didn't come back from that one.
 
  • Like
Reactions: klutch

Danko

You have no marbles
Jul 28, 2004
10,908
10,812
There is no good pizza in Delaware...at least thats easily attainable. My favorite pizza was a place called Gerardo's. They used to have a restaurant and takeout shop next door. It was hugely popular in my area and my family would go one or twice a week. Some of my favorite childhood memories are of my dad going out and getting pizza from Gerardo's and we would watch the flyers and eat pizza. Sicilian style slices with really good cheese and dough, no small or large - you got a tray or half a tray.

They closed down in the late 90's and then reopened just the takeout side in the early 2000's. They eventually closed the takeout side again and they started making pizza only on weekends in a members only Italian club...im not Italian so I've been unable to get it. Rumor has it that they moved out of the Italian club and are making pizza on the weekends only in some random strip mall but not under the Gerardo's name.

It is my lifes mission to have this pizza again.

Closest thing i've found to it is in Delaware County, I think the place is called Coco's.
 
  • Like
Reactions: Captain Dave Poulin

Jray42

Registered User
May 10, 2009
9,194
5,547
Philadelphia
I also included oven sir, and I do like leftovers. Just not fries or pizza leftovers.
Your oven is doing you wrong.

I mean, crap pizza is crappier when reheated, no doubt about it. But good pizza can be even better the next day, provided you don’t let it get disgusting and soggy. I throw mine in the over for a few minutes on low heat and it’s (usually) great.

I’ll agree with you on fries.
 

klutch

PP1 Specialist and Fat Slob
Dec 5, 2014
3,866
3,099
MD
23CB4DEA-C803-4702-97CE-15375B9F6CE7.jpeg


Venison roast. Amazing
 

Bruckuss

FML & FCF
Apr 1, 2012
776
1,302
Not Toronto
why is this so hard to grasp re: heating pizza (agree it's borderline better the next day)

stick it in the fridge overnight, don't just leave it out lol
preheat to 350 degrees F
on a baking sheet, separate individual slices
middle rack somewhere, not too high, not too low
8 minutes if you've eaten edibles and are too high to wait, 9 minutes for normal, 10 minutes if you like it well done

the end
 
  • Like
Reactions: Young Sandwich

Beef Invictus

Revolutionary Positivity
Dec 21, 2009
127,486
164,338
Armored Train
You just don’t eat it.


This is the solution.


@Striiker

My homemade sauce experiment was a success. It is super easy.

-Take two cans of San Marzano tomatoes. The peeled kind. Huge cans. They're some goofy number of ozzes, 29 or whatever. Your store probably has Cento brand, that works.
- Dump those cans into a blender and puree them
-Pour blended tomatoflesh into a large pot. Add 4tbsp of olive oil (Not the spray stuff Pam sells). Add the equivalent of a large clove of minced garlic; unless you do your grocery shopping at some godawful Sheetz, your store will have minced garlic in a jar and the jar will tell you what amount equals a clove. To keep the spices simple, a tablespoon and a teaspoon of Italian Seasoning. Add some salt and pepper, do not go overboard with the salt, it doesn't need too much. Set that to simmer. A simmer is a few bubbles per minute, AKA about 190 degrees; anything more is flirting with a boil. Maintaining that can be tricky, you'll need to check often.
-In a frying pan, brown sausages. Don't burn them. Don't cook them completely. Just brown the outer fleshwrapping. Add them to the sauce.
-Meatballs. You've professed noob status so don't worry about making them. Most grocery stores have premade fleshballs. Use those. Brown them in the pan and put them in the sauce.

-Let everything cook for 4-5 hours. Do not cover the pot, the sauce needs to reduce. Stir to control temperature and prevent burning. Maintain that simmer. Watch a movie or sports or just go stir between your constant poops, whichever.

-Boil pasta. Scoop that stuff on top. It will be good.

It looks like a lot of steps but it honestly isn't. This is a great starter for Italian food that will yield you great results with minimal effort.
 
  • Like
Reactions: Captain Dave Poulin

Striiker

Former Flyers Fan
Jun 2, 2013
89,441
155,158
Pennsylvania
This is the solution.


@Striiker

My homemade sauce experiment was a success. It is super easy.

-Take two cans of San Marzano tomatoes. The peeled kind. Huge cans. They're some goofy number of ozzes, 29 or whatever. Your store probably has Cento brand, that works.
- Dump those cans into a blender and puree them
-Pour blended tomatoflesh into a large pot. Add 4tbsp of olive oil (Not the spray stuff Pam sells). Add the equivalent of a large clove of minced garlic; unless you do your grocery shopping at some godawful Sheetz, your store will have minced garlic in a jar and the jar will tell you what amount equals a clove. To keep the spices simple, a tablespoon and a teaspoon of Italian Seasoning. Add some salt and pepper, do not go overboard with the salt, it doesn't need too much. Set that to simmer. A simmer is a few bubbles per minute, AKA about 190 degrees; anything more is flirting with a boil. Maintaining that can be tricky, you'll need to check often.
-In a frying pan, brown sausages. Don't burn them. Don't cook them completely. Just brown the outer fleshwrapping. Add them to the sauce.
-Meatballs. You've professed noob status so don't worry about making them. Most grocery stores have premade fleshballs. Use those. Brown them in the pan and put them in the sauce.

-Let everything cook for 4-5 hours. Do not cover the pot, the sauce needs to reduce. Stir to control temperature and prevent burning. Maintain that simmer. Watch a movie or sports or just go stir between your constant poops, whichever.

-Boil pasta. Scoop that stuff on top. It will be good.

It looks like a lot of steps but it honestly isn't. This is a great starter for Italian food that will yield you great results with minimal effort.
:laugh: Sounds good up until that 2nd to last step.

I’ve tried to make sauce before and it just came out “meh”, so I’ll try this next time. Thanks.

But just curious... you don’t put any onion in this? I’m surprised.
 
  • Like
Reactions: Captain Dave Poulin
Status
Not open for further replies.

Ad

Upcoming events

Ad

Ad

-->