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margariandmikespizza · 8 months ago

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Slice of Heaven: Exploring the Delicious Offerings at Mike's Pizza and Catering

When it comes to satisfying cravings and delighting taste buds, few things compare to the comfort and joy of a delicious slice of pizza. And if you're lucky enough to find yourself in the vicinity of Mike's Pizza and Catering, you're in for a real treat. Nestled in the heart of town, Mike's is more than just a pizza joint—it's a culinary destination where every bite is a journey to flavor paradise.

A Brief Introduction to Mike's Pizza and Catering

Established over a decade ago, Mike's Pizza and Catering has become a beloved fixture in the community, known for its commitment to quality, freshness, and above all, flavor. What started as a humble pizzeria has since evolved into a full-fledged catering service, offering a diverse range of culinary delights for events of all sizes and occasions.

The Pizza Experience: Where It All Begins

At the heart of Mike's culinary empire lies its iconic pizzas—handcrafted masterpieces that have earned a reputation for excellence far and wide. From classic Margheritas to innovative specialty pies, each pizza is a labor of love, prepared with the finest ingredients and baked to perfection in a traditional brick oven.

The Classics:

For purists and traditionalists, Mike's offers an array of classic pizzas that never fail to satisfy. The Margherita, with its simple yet sublime combination of fresh mozzarella, tangy tomato sauce, and fragrant basil, is a perennial favorite. Then there's the Meat Lover's, a carnivore's delight piled high with pepperoni, sausage, bacon, and ham—guaranteed to satisfy even the heartiest appetites.

The Specialties:

For those craving a culinary adventure, Mike's specialty pizzas are sure to impress. The BBQ Chicken Deluxe, with its tantalizing blend of tender chicken, tangy BBQ sauce, and caramelized onions, is a symphony of flavors that dance on the palate. And let's not forget the Spicy Hawaiian, a fiery twist on a tropical classic, featuring jalapeños, pineapple, and ham for a flavor explosion that's sure to leave you wanting more.

Build Your Own:

Of course, for the adventurous souls and creative minds, Mike's offers a build-your-own option, allowing customers to customize their pizzas to their heart's content. Choose from a variety of crusts, sauces, cheeses, meats, and veggies to create a culinary masterpiece that's uniquely yours.

Beyond Pizza: Exploring the Catering Experience

While pizza may be the star of the show at Mike's, the culinary offerings don't end there. With its comprehensive catering services, Mike's has become the go-to choice for events of all kinds, from intimate family gatherings to large corporate functions.

The Menu:

From delectable appetizers and mouthwatering entrees to irresistible desserts and refreshing beverages, Mike's catering menu is a testament to culinary creativity and versatility. Whether you're planning a casual backyard barbecue or an elegant wedding reception, you'll find a wide range of options to suit your tastes and preferences.

The Service:

But it's not just the food that sets Mike's catering apart—it's the service. From initial consultation to final cleanup, the team at Mike's goes above and beyond to ensure that every aspect of your event is handled with care and attention to detail. With a focus on professionalism, reliability, and customer satisfaction, they strive to make your event not just a success, but a memorable experience for all involved.

The Feedback:

And the feedback speaks for itself. Countless satisfied customers have praised Mike's catering for its exceptional food, impeccable service, and unparalleled attention to detail. Whether it's a wedding, a corporate event, or a birthday party, Mike's has earned a reputation for excellence that is second to none.

Conclusion: A Culinary Adventure Awaits

In conclusion, if you're in search of culinary excellence, look no further than Mike's Pizza and Catering. With its mouthwatering pizzas, diverse catering options, and unwavering commitment to customer satisfaction, Mike's is more than just a restaurant—it's a destination for food lovers everywhere. So why wait? Come on down to Mike's and experience a slice of heaven for yourself.

#mike's pizza and catering #mikes pizza #mikes pizza and pasta #mikes pizza menu #mike's pizzeria menu #margari pizza #mike's pizzeria

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legobiwan · 5 years ago

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TIME TO BURN DOWN KATHLEENS HOUSE

GRAB YOUR PITCHFORKS!!!!

(/s)

But in all seriousness, really, I have no idea what is happening anymore with anything non-Filoni related in Star Wars. Is the Kenobi show on, off, shortened, delayed, filleted with a side of BBQ sauce? And who knows what’s really going on behind the scenes with the bigwigs and investors and whoever else. I think no matter what is happening, the PR side of it (dare I say, the optics) has been pretty lousy and it just looks to an outsider like there has been zero planning whatsoever and way too many people’s opinions being considered. This looks to be a systemic problem with a lot of the movies/shows and I’m sure there is plenty of blame to pass around. Big companies. Sigh.

I mean, there is so much potential in this show. We can get into some Force mysticism with Qui-gon’s ghost and training. If Yoda had to meet the Force priestesses in the last part of TCW, then did Obi-wan have a similar journey and what kind of batshit visions did he have that would inevitably explore his inner psyche and darkness because I want to see that. It would be like the dark side Obi-wan we never got to see on Mortis.

And what about guilt? I had this idea for an opening scene of the show (admittedly, this might be a bit too much for the Disney overlords) of a brown-cloaked man sitting in a dirty Mos Eisley cantina, throwing back shots as a holo plays some Empire propaganda. And then Vader appears on the screen and the brown-cloaked man slams his glass on the bar and stumbles outside into the desert heat, crashing into the locals as he scrambles to the nearest dark alley.

The man grabs at his abdomen, doubling over as he gags, sending some womprats scurrying. Of course, it’s Obi-wan.

The next scene he’s back in his hut in the Dune Sea, nursing a hangover as ghost Qui-gon taunts him for his bad habits. Obi-wan believes the voice to be some strange manifestation of the desert heat and his own guilt, to which he finally speaks aloud, “Shut up, Master.” (Yes, it really is Qui-gon, or at least a part of him.)

And then, somewhat like the novel Kenobi, he has to help some locals fight against a crime syndicate or something and Obi-wan has to deal with his own guilt and becoming more one with the Force and I just want something gritty, dark and yet eventually hopeful because he witnessed the betrayal of his student, dismembered his only son/brother and left him to die on a volcano and yet his reticence to finish the job doomed the galaxy and then there was Order 66 and can you just imagine the awful pain this man is going through?

Forget Luke, I want to see a crisis of faith, I want to see Obi-wan considering turning dark, considering turning himself into the Empire, considering all kinds of terrible things before he finds himself again. Give me the Sandpeople and more of their culture, give me Tatooine gangsters and turf wars, give me the planet’s culture and underground and former Jedi trying to disappear and never quite being able to.

But, you know, I am just a single Lego on the internet with their own Very Important Opinions. :D

#Anonymous #hello there #ask legobiwan #i am confused?#and i know the breathless media coverage is NOT helping whatsoever #but it just seems like there is a pattern happening since the disney buyout #and of course the media smells blood in the water #so im just going to focus on my own ideas for the show which will likely never be realized #too dark probably for disney #ah we can dream #obi wan kenobi #look im not here to blame one person for this because i think there is plenty of culpability to go around

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eldritchsurveys · 5 years ago

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784.

Have you ever worn those Drunk Goggles? >> I vaguely remember seeing those as like a gag gift at Spencer’s or something, but I’ve never worn any. I’ve been drunk, though, so I think I’ve got the experience of wearing Drunk Goggles well covered.

Which decade before the 90s had the best makeup trends? >> I don’t know anything about makeup trends before the eighties, now that I think about it.

Can you agree to disagree, or usually get upset over conflicting views? >> I can be upset sometimes, especially if the thing being debated is something I have a particular personal investment in. But I have learned how to be upset by myself, and not make it anyone else’s problem. (Which leads to a lot of unresolved feelings, I’ve also learned, but hey.)

Does it bug you when long socks are constantly falling down? >> I don’t wear long socks, and that’s one reason why.

Rodeos – entertaining, or cruel? >> I don’t know anything about rodeos and therefore do not have an opinion.

Why can’t politicians debate politely? >> Because it’s assumed that the general public will not remain engaged unless there’s some sort of drama. ...Honestly, I can see where they get that impression, but it can also be alienating for those of us who aren’t looking for entertainment from our politicians.

Who is the best female rocker? Why? >> Floor Jansen is one of my favourites. So is Skin, from Skunk Anansie.

Can you even taste a difference between Cheez Its and Cheez Nips? >> I don’t know, I’ve not had both of them.

What about between Pepsi and Coke or Sprite and 7Up? >> Yeah, I’ve tasted differences between both of those and I have preferences.

Do you care what kind of toilet paper you use? >> Yes, I care. I don’t like either extreme (too rough or too soft).

What color of roses do you find the prettiest? >> I’ve never given it any consideration.

Which celebrity has the cutest butt? >> I don’t know. But Sarah Snook, who plays Siobhan Roy on Succession, has a pretty eye-catching booty.

Do you still have any decent arcades nearby? >> Not to my knowledge.

After a holiday, do you go to the store to get candy on sale? >> No, but I might get some for Sparrow.

Did Marilyn Monroe look better before or after cosmetic surgery? >> ---

Bullfighters who get gored kind of had it coming, right? >> I mean, yeah.

If you make surveys, do you care what people rate them? >> I don’t make them, but if I did, that wouldn’t be a concern of mine. The only time I’m tempted to make a survey is because there are questions that it surprises me that no one ever asks, and that I’d love to answer myself. So I’d be making it for my benefit, primarily, and if anyone else enjoys it then that’s just icing on an already-good cake.

Have you ever accidentally found porn when looking for something else? >> Yeah, but it doesn’t happen much nowadays.

Ever run into those ‘celebrity lookalike porn’ blogs? >> Long time ago, yeah. You know, before tumblr changed its policy.

If you’re not religious, is the Bible basically just an old collection of short stories? >> My understanding of the Bible is that it’s a collection of laws and writings -- stories, poetry, letters, op-ed pieces (lol). The New Testament in particular seems to be just a bunch of letters appended to four different accounts of one dude’s birth and early life and concluded with a really dramatic callout post for the Roman Empire. I am very fond of this giant mishmosh of opinions and dramatically-recounted stories, tbh, it’s really interesting from both a historical and mythological perspective.

Do you think religious leaders just like to manipulate people? >> Of course.

Why do so many fans with OTP’s insist that their ship is real? Even when the writers (or real people that they ship) tell them it isn’t? >> I don’t know. I’ve never really delved into why that’s so important to a lot of fans, although it does intrigue me. I think it might have something to do with the varieties of ways in which people interact with and understand stories, but I’m not able to articulate exactly what I mean right now, I don’t have the words all organised in my brain and ready to go.

Do you draw fanart of anything? >> No, I don’t draw. I write fan fiction.

Do annoying city kids ever loiter outside your library and harass people? >> I’ve never witnessed any harassment outside of a library around here. That seems more likely to have happened in NYC, though.

Do you like to hang out at your local library? >> Occasionally. I used to basically live at the library when I was in the City, because I was homeless. I think I don’t go to the library as often anymore because of that -- it’s registered in my mind as “the place you go and sit in all day because you can’t go anywhere else” and it disorients me if I do it now.

On that subject, do you like the smell of books? >> Some books.

What’s on your Reading List, so-to-speak, right now? >> I’m between books right now. I’m still debating whether I want to try to finish The Denial of Death or whether I want to give it up for now, and the fact that I’ve been debating that for like a week most likely means that I should give it up. I can always pick it up again at a later date.

Read any great non-fiction books lately? >> Sure.

What do you like on your burger? >> Lettuce, onion, bacon, mustard or bbq sauce, some kind of cheese (preferably pepper jack). Jalapeño peppers can be good too.

What do you NOT like on your burger? >> Mayo, sometimes tomato (I go back and forth, it just depends on the day).

Do you like ‘loose meat’ sandwiches? >> I’m not sure what that is, but the name isn’t too enticing, let me tell you.

Have you ever heard of the restaurant Maid Rite? >> No.

What is the best thing to put in a grilled cheese (other than cheese)? >> I don’t even remember what things I like in a grilled cheese, I haven’t had one in ages. Oh! HopCat sells one that has honey and apple in it and that’s pretty good. I do like “weird” grilled cheeses.

Homemade tomato soup, or just out of a can? >> Not out of a can, that’s for sure. There are some premade ones that I do like, but they’re never canned (usually they’ll come in cartons).

Favorite thing to see in museums? >> I like sci-tech museums, so, that stuff.

Have you ever seen an unwrapped mummy in person? >> No.

What things have people shamed you for? >> The kind of music I like, the kind of people I think are pretty, the way I look, the way I behave/my idiosyncrasies, my emotional responses, my needs... I mean, basically almost anything you can think of.

Do you always reply to private messages? (On any website) >> I usually do.

What device do you seem to always be buying batteries for? >> I don’t think anything I currently use takes disposable batteries.

What’s worse – snow, or all the mud after it melts? >> Definitely the latter.

Are there any 'adult stores’ in your area? >> Probably. Not in this city proper, but like... around. Somewhere.

Have you been inside of them/shopped there before? >> I’ve been to a lot of them in NYC.

Do you watch The Masked Singer? Any theories? >> No.

Favorite Alfred Hitchcock film? >> I don’t have one.

Do you like Funko Pop figurines? >> Meh. The novelty wears off pretty quickly.

If so, do you have any? Which ones would you like to have? >> Yeah, having a few is how I know the novelty wears off pretty quickly, hah. I have two Marvel!Heimdalls (from two different movies), a Roland and a Walter from the Dark Tower movie, Jesse and Cassidy from the Preacher TV show, Lucio and Reaper from Overwatch, and Vivec from The Elder Scrolls. I actually had to go looking in the living room because I’d forgotten I had that many. That’s another few items for the donation / giveaway bin...

Which ones do you think they should make (but haven’t yet)? >> At this point, I think they should stop, lmao. There are so fucking many.

#surveys #survey #random survey

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minipondachi · 2 years ago

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Korean Restaurants In Uae

is the best I've ever had (Taon Korean Restaurant). At the Korean restaurant in Abu Dhabi, Relay Wonder played nonstop. Traditional Korean food is their area of expertise. I had the opportunity to eat at a Korean BBQ restaurant thanks to this hotel. Both the meal and the service were top-notch. A competent chef is in charge of the Abu Dhabi Korean Restaurant's culinary team. The restaurant is housed in the SOFITEL ABU DHABI CORNICHE and serves Korean food.

The Most Popular Dishes in Asian Cuisine

Kimchi

stew is one of the most popular stews in Korean cuisine. It’s a hearty, spicy, salty, and flavorful dish that nearly everyone enjoys. I’ve never met anyone who didn’t enjoy kimchi-jjigae as long as they can handle spicy food.Kimchi existed before the Joseon dynasty as a non-spicy pickled vegetable meal; however, it was not until the mid-era introduction of chili peppers to the Korean peninsula that the type of kimchi that is now the de facto norm was born. Kimchi jjigae is thought to have evolved around the same time as kimchi.

Bulgogi (Beef)

Bulgogi literally means "fire meat." It’s frequently made with tender pieces of beef, hog, or chicken. However, unless otherwise specified, bulgogi is always made with beef.It is without a doubt one of the most well-known traditional Korean dishes, having been around for thousands of years. Naturally, bulgogi cooking techniques have evolved over time and differ by region.To focus our attention, we’ll go over the most popular way to prepare beef bulgogi in modern times.Bulgogi is served in Korean barbecue restaurants, and bulgogi-flavored fast-food hamburgers can be found at a variety of South Korean fast-food restaurants.The bulgogi-marinated hamburger patty is accompanied by lettuce, tomato, onion, and, on rare occasions, cheese.

Variations

Kongnamul-bulgogi

Osam-bulgogi

Bibimbap

Bibimbap, also known as bibimbap and pronounced bee-bim-BOP, is a popular Korean rice dish topped with fresh and cooked vegetables and spicy red chile paste gochujang. A fried egg, as well as seasoned raw or grilled beef, is frequently placed on top.The presentation of the dish varies, but the various vegetables and meat are usually placed on top of the rice and then mixed together before eating. While Korean BBQ is becoming increasingly popular in the United States, bibimbap is quickly becoming one of Korea’s most popular foods.In Korean, the word bap (bahp, bob, bab) refers to cooked grains, particularly rice, whereas bibimbap means "mixed rice" but can also be translated as "mixed meal" because "bap" is also used to signify meal in general.

Variations

Bibimbap in Jeonju

Bibimbap in a hot stone pot

Yakcho-bibimbap

Hoedeopbap

Hot Pot

Hot pot is a communal dining experience that many Western restaurants have only recently adopted. Consider it a modern twist on the stone soup fairy tale: you and a group of friends cook a variety of ingredients in a single pot of simmering, seasoned broth heated on an induction burner or electric range, such as thinly sliced meats, mushrooms, head-on shrimp, Chinese lettuces, fresh noodles, and more. When it’s cooked to your liking, you dip it in your preferred sauce and eat it. Rinse and repeat until the bowl is empty.Although there are different regional styles, hot pot comes in as many varieties as there are Chinese households. The original, introduced to East Asia thousands of years ago by the Mongolian Empire, was a simple broth containing horse meat and mutton. (An apocryphal anecdote describes it as a dish eaten on the run in the helmets of Mongolian warriors.) As their cultural influence grew, the hot pot evolved into a variety of forms in Northern China, Korea, Japan, and Vietnam.Ramen is a kind of Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth with toppings like sliced pig, nori (dried seaweed), menma, and scallions, and is frequently seasoned with soy sauce or miso. Kyushu’s tonkotsu (pork bone broth) ramen and Hokkaido’s miso ramen are two examples of ramen from different parts of Japan. Mazemen are ramen that are served with a sauce rather than soup (such as tare).

Variations

Ramen in the style of Tokyo

Ramen Kitakata

Tonkotsu ramen from Hakata.

Ramen from Wakayama

Tsukemen ramen is a type of dipping ramen.

Aburasoba is a type of aburasoba that is ("oiled noodles")

Ramen from Takayama

Ramen hiyashi (chilled)

Hokkaido’s specialty is butter corn ramen.

Sapporo-style ramen

Curry ramen from Muroran

Overall, we had a fantastic dinner, and I enjoy Korean cuisine. The food and service were both excellent. I hope you enjoyed reading about my Korean culinary adventures in the UAE. To Enhance Your Korean Food Experience One of the best Korean restaurants in Abu Dhabi It isn’t limited to Abu Dhabi. The Best Korean Restaurant in the United Arab Emirates

#korean food #asin food #korean restaurant #koreanfood #taon

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myranjefrry · 2 years ago

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Asian Cuisine

Korean Food

This is the best Korean restaurant experience I’ve ever had in Abu Dhabi (Taon Korean Restaurant). It was Relay Wonder all the time at Abu Dhabi Korean Restaurant. They specialize in traditional Korean fare. This hotel gave me the chance to dine at a Korean BBQ restaurant. Their food and service were both excellent. The Culinary Team at Abu Dhabi Korean Restaurant is led by a talented chef. The restaurant serves Korean cuisine and is located in the SOFITEL ABU DHABI CORNICHE.

The Most Popular Dishes in Asian Cuisine

Kimchi chowder

Kimchi stew is one of the most popular stews in Korean cuisine. It’s a hearty, spicy, salty, and flavorful dish that nearly everyone enjoys. I’ve never met anyone who didn’t enjoy kimchi-jjigae as long as they can handle spicy food.

Kimchi existed before the Joseon dynasty as a non-spicy pickled vegetable meal; however, it was not until the mid-era introduction of chili peppers to the Korean peninsula that the type of kimchi that is now the de facto norm was born. Kimchi jjigae is thought to have evolved around the same time as kimchi.

Varieties

Chamchi kimchi jjigae (참치 김치찌개) is made with tuna.

Ggongchi kimchi jjigae (꽁치 김치찌개) is made with Pacific saury.

Budae jjigae (부대찌개) is made by stewing kimchi.

Bulgogi (Beef)

Bulgogi literally means “fire meat.” It’s frequently made with tender pieces of beef, hog, or chicken. However, unless otherwise specified, bulgogi is always made with beef.

It is without a doubt one of the most well-known traditional Korean dishes, having been around for thousands of years. Naturally, bulgogi cooking techniques have evolved over time and differ by region.

To focus our attention, we’ll go over the most popular way to prepare beef bulgogi in modern times.

Bulgogi is served in Korean barbecue restaurants, and bulgogi-flavored fast-food hamburgers can be found at a variety of South Korean fast-food restaurants.

The bulgogi-marinated hamburger patty is accompanied by lettuce, tomato, onion, and, on rare occasions, cheese.

Variations

Kongnamul-bulgogi

Osam-bulgogi

Bibimbap

Bibimbap, also known as beebimbap and pronounced bee-bim-BOP, is a popular Korean rice dish topped with fresh and cooked vegetables and spicy red chile paste gochujang. A fried egg, as well as seasoned raw or grilled beef, is frequently placed on top.

The presentation of the dish varies, but the various vegetables and meat are usually placed on top of the rice and then mixed together before eating. While Korean BBQ is becoming increasingly popular in the United States, bibimbap is quickly becoming one of Korea’s most popular foods.

In Korean, the word bap (bahp, bob, bab) refers to cooked grains, particularly rice, whereas bibimbap means “mixed rice” but can also be translated as “mixed meal” because “bap” is also used to signify meal in general.

Variations

Bibimbap in Jeonju

Bibimbap in a hot stone pot

Yakcho-bibimbap

Hoedeopbap

Hot Pot

Although there are different regional styles, hot pot comes in as many varieties as there are Chinese households. The original, introduced to East Asia thousands of years ago by the Mongolian Empire, was a simple broth containing horse meat and mutton. (An apocryphal anecdote describes it as a dish eaten on the run in the helmets of Mongolian warriors.) As their cultural influence grew, the hot pot evolved into a variety of forms in Northern China, Korea, Japan, and Vietnam.

Ramen is a kind of Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth with toppings like sliced pig, nori (dried seaweed), menma, and scallions, and is frequently seasoned with soy sauce or miso. Kyushu’s tonkotsu (pork bone broth) ramen and Hokkaido’s miso ramen are two examples of ramen from different parts of Japan. Mazemen are ramen that are served with a sauce rather than soup (such as tare).

Variations

Ramen in the style of Tokyo

Ramen Kitakata

Tonkotsu ramen from Hakata.

Ramen from Wakayama

Tsukemen ramen is a type of dipping ramen.

Aburasoba is a type of aburasoba that is (“oiled noodles”)

Ramen from Takayama

Ramen hiyashi (chilled)

Hokkaido’s specialty is butter corn ramen.

Sapporo-style ramen

Curry ramen from Muroran

#koreanfood #asianfood #familymart #taon #abudhabi #korean restaurant #koreanresturantabudhai

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koreantraditional · 2 years ago

Text

Asian Cuisine

This is the best Korean restaurant experience I've ever had in Abu Dhabi (Taon Korean Restaurant). It was Relay Wonder all the time at Abu Dhabi Korean Restaurant. They specialize in traditional Korean fare. This hotel gave me the chance to dine at a Korean BBQ restaurant. Their food and service were both excellent. The Culinary Team at Abu Dhabi Korean Restaurant is led by a talented chef. The restaurant serves Korean cuisine and is located in the SOFITEL ABU DHABI CORNICHE.

The Most Popular Dishes in Asian Cuisine

Kimchi chowder

Kimchi stew is one of the most popular stews in Korean cuisine. It's a hearty, spicy, salty, and flavorful dish that nearly everyone enjoys. I've never met anyone who didn't enjoy kimchi-jjigae as long as they can handle spicy food.

Varieties

Chamchi kimchi jjigae (참치 김치찌개) is made with tuna.

Ggongchi kimchi jjigae (꽁치 김치찌개) is made with Pacific saury.

Budae jjigae (부대찌개) is made by stewing kimchi.

Bulgogi (Beef)

Bulgogi literally means "fire meat." It's frequently made with tender pieces of beef, hog, or chicken. However, unless otherwise specified, bulgogi is always made with beef.

To focus our attention, we'll go over the most popular way to prepare beef bulgogi in modern times.

Bulgogi is served in Korean barbecue restaurants, and bulgogi-flavored fast-food hamburgers can be found at a variety of South Korean fast-food restaurants.

The bulgogi-marinated hamburger patty is accompanied by lettuce, tomato, onion, and, on rare occasions, cheese.

Variations

Kongnamul-bulgogi

Osam-bulgogi

Bibimbap

In Korean, the word bap (bahp, bob, bab) refers to cooked grains, particularly rice, whereas bibimbap means "mixed rice" but can also be translated as "mixed meal" because "bap" is also used to signify meal in general.

Variations

Bibimbap in Jeonju

Bibimbap in a hot stone pot

Yakcho-bibimbap

Hoedeopbap

Hot Pot

Ramen is a kind of Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth with toppings like sliced pig, nori (dried seaweed), menma, and scallions, and is frequently seasoned with soy sauce or miso. Kyushu's tonkotsu (pork bone broth) ramen and Hokkaido's miso ramen are two examples of ramen from different parts of Japan. Mazemen are ramen that are served with a sauce rather than soup (such as tare).

Variations

Ramen in the style of Tokyo

Ramen Kitakata

Tonkotsu ramen from Hakata.

Ramen from Wakayama

Tsukemen ramen is a type of dipping ramen.

Aburasoba is a type of aburasoba that is ("oiled noodles")

Ramen from Takayama

Ramen hiyashi (chilled)

Hokkaido's specialty is butter corn ramen.

Sapporo-style ramen

Curry ramen from Muroran

Overall, we had a fantastic dinner, and I enjoy Korean cuisine. The food and service were both excellent. I hope you enjoyed reading about my Korean culinary adventures in the UAE. To Enhance Your Korean Food Experience One of the best Korean restaurants in Abu Dhabi It isn't limited to Abu Dhabi. The Best Korean Restaurant in the United Arab Emirates

#korean restaurant near #best korean restaurant #kimbap in korean #bulgogi korea #korean food dubai #korean restaurant near me #food from korea

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stargazerdaisy · 8 years ago

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Tagged by @alkenifanfiction

Answer their 11 questions, make 11 new ones, tag people

1. Ketchup on Scrambled Eggs: Yea or Nay?

I have done it when I was a kid, but I’ve never loved it. I prefer copious, ridiculous amounts of melted cheddar cheese on my scrambled eggs. Fun fact: I almost never use ketchup anymore. I have mostly replaced it with barbecue sauce (Salt Lick BBQ to be specific).

2. Do you polyship much?

There is exactly one polyship that I am into: the Skye/Ward/Lincoln OT3 (in its various forms). The idea used to squick me out, but now I’ve come around on it. But I haven’t found another group that I love.

3. Change one Historical Event: Which one?

Aw man, this is tough. Changing a single event will change a lot more. And if all the time-travel shows I’ve watched have taught me anything, it’s that there are always unintended consequences, especially when it comes to saving people who otherwise died.

4. Make one fictional tech real?

Let’s go with Fitz’s Mouse Hole. That’s pretty cool.

5. Comic Books? Good or Bad?

Not really my thing. Not empirically good or bad, but just not something I love.

6. How disgusted does Trump make you?

More so every day.

7. Favorite video-game?

Tetris. No competition. It’s the one game that I’m actually legit good at. 8. Favorite lame joke?

What’s a vampire’s favorite fruit? Neck-tarines.

9. Favorite ‘never sailed’ Ship?

Kara/Trip. @evieoh and I jumped on that crack ship and we love it. Unless you want to count brotps too, in which case it is most definitely Kara-Skye. I need them as sisters, best friends, whatever in all the stories.

10. Did you care at all about the Superbowl?

Yep. I love football, specifically the NFL. So I watch a lot of games throughout the season and always enjoy the Superbowl.

11. Tea, Coffee, Soda/pop, Energy Drinks, Other, None of the Above?

I don’t drink tea or coffee at all. I love soda. I could drink Dr Pepper or Coke Vanilla Zero all the time. But that’s not exactly good for me. So I typically drink a soda in the morning (the carbonation is mostly what I am looking for, though sometimes the caffeine) and then water for the rest of the day. Energy drinks - I’ve found them useful when I’m really exhausted. They don’t hype me up as much as keep me from crashing. But they make me jittery and weird, so I try hard not to drink them.

My questions:

Finger puppets or marionettes?

Favorite board game?

What kinds of things do you have hanging on your walls?

If you didn’t have work or other responsibilities, would you spend more or less time watching tv and movies?

What ice cream flavor or candy best represents you as a person and why?

Favorite kind of bread?

What is a talent or skill you’ve always wanted?

Gloves or mittens?

Have you ever pulled an awesome prank? Tell us about it.

If there was one meal you had to eat every day for the rest of your life (not every meal, just every day), what would it be?

Is there a place or event you’ve always dreamed of visiting?

I tag: @evieoh, @vesperass-anuna, @agenthaywood, @athgeor, @nathyfaith, @skyeward-otp, @airaze-blog, @moneldaxam, @orlissa, @mframe, @abberryyang

#ask daisy #I'm always down for a good ask meme #alkeni the egomaniac

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businessliveme · 5 years ago

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The 19 Dishes You Should Have Eaten in 2019

(Bloomberg) –Did anyone eat anything besides fried chicken sandwiches and fake meat this year?

The dishes that dominated the headlines in 2019 were the ones that, invariably, led to a fast-food counter. But no matter what the gourmands in the Popeye’s sandwich corner think, there was a lot else going on in the culinary world: next-level Japanese hand rolls, a Sicilian slice from cooks who have been obsessed since childhood, oysters from “oysteropolis” in England.

This year, my job as food editor took me around the U.S. from Chicago to Omaha to Brooklyn, N.Y., as well as to Mexico, Europe, and the U.K. These were the 19 dishes that proved impossible for me to stop thinking about. Put them on your bucket list now.

Anchovies | Table, Paris

Before he started preparing Michelin-starred food at Table, Bruno Verjus was a blogger. He’s also an excellent ingredient sourcer. These fatty, firm anchovies from the Loire are available only a few months a year. Verjus lightly cures them, then adds a splash of bright green fig leaf oil, along with chile-infused vinegar. They taste like they swam out of the sea, took a bath in a garden, and then arrived, dramatically arranged, on your plate.

Grilled Citrus-Marinated Chicken with Hot Sauce | Crown Shy, New York

The chicken at the Financial District’s new Crown Shy first captured my attention because the attached claw hung off the plate. (Chef James Kent will remove it for squeamish customers.) Equally compelling is the flavor that comes from marinating the bird in a mix that includes a lot of citrus and habanero-packed, house-made hot sauce, which infuses and tenderizes the meat. A dollop of the exhilarating, fruity hot sauce is served with the grilled bird, as is a salad that features sliced raw chiles for those who want to pile on additional heat.

Read: First, Burger King. Now Fancy Tasting Menus Are Ditching Meat

Cheeseburger | Red Hook Tavern, Brooklyn, N.Y.

Billy Durney, who lures smoked meat fanatics to Red Hook’s Hometown BBQ, highlights a different protein dish at his new spot. He and chef Allison Plumer have created New York’s most obsessed-over dish: a simple, impeccable cheeseburger. It’s made with a half-pound of beef—50% of which is funky, dry-aged N.Y. strip. A layer of white onion slices protects the bottom half of the sturdy, twice-baked bun from absorbing all the juices from its griddled patty. On top, a slice of American cheese melts over the side, doing its job perfectly.

Pescado a la Talla | Contramar, Mexico City

Chef and activist Gabriela Camara’s red and green fish, a nod to the Mexican flag, is her signature. I’d admired it on social media for years. Still, I was unprepared for how delightful the dish is. Half the red snapper is slathered with a bright parsley-garlic sauce, the other half with a multi-chile salsa that has a slow burn. As the fish cooks, the sauces form a crusty glaze. It also comes with bowls of beans, limes, house hot sauce, and tortillas. It’s the kind of dish you can linger over as you watch everyone from politicians to power shoppers walk into the restaurant.

Poularde de Bresse en Vessie | Epicure, Paris

On the other end of the spectrum from a fried chicken sandwich is poularde en vessie, or chicken braised in a bladder. At the grand, three-Michelin-starred dining room at le Bristol hotel, chef Eric Frechon recreates the forgotten classic. Part of the fun of this dish is the presentation: The bird arrives at the table in what looks like a balloon, and then is carved and plated in under a minute. There’s also the Bresse chicken itself, the gold standard of poultry. Silky and sumptuous with a gamey bite, the breast is embellished with a creamy sauce enriched with yellow wine, crayfish, and chanterelles.

Cinnamon Cayenne Pinwheels | Farine +Four, Omaha

Ellie Pegler baked at such notable New York spots as Aquavit before taking her skills home to Omaha to open a destination bakery. She uses clever flourishes to jump off classics such as the cinnamon roll. Her version is made with flaky, laminated croissant dough that’s sprinkled with a cayenne-cinnamon sugar blend, then finished with a swash of nutty, brown-butter frosting to cool it down.

Scallops With Butter Pudding | Café Cancale, Chicago

The most important thing about this starter is the butter pudding in the title, loosely based on a recipe from the side of a cornstarch box. It’s an airy mousse that’s a masterpiece of texture: The dish is irresistible, even if—like myself—you’re not a fan of scallops. Chef AJ Walker sprinkles fennel pollen on top, which adds a hit of anise to the sweetness of the pudding and the seafood.

Sicilian Slice | F&F Pizzeria, Brooklyn, N.Y.

This remarkable slice was engineered by a team of experts: Frank Falcinelli and Frank Castronova, who started the Frankie’s empire; their pizzaiolo Tyler Black; Chris Bianco of Pizzeria Bianco; and Chad Robertson of Tartine Bakery. There’s only a handful of options. Front of center are the thick, eye-grabbing Sicilian squares. The focaccia-styled, chewy crust has been generously brushed with olive oil, ensuring amazing crunchiness and char in the oven. It’s also coated with a layer of concentrated tomato sauce and enough cheese to provide a salty, melty contrast. The Franks source exceptional products from Southern Italy; I recommend adding a drizzle of their olive oil to the Sicilian slice, even if it doesn’t need it.

Tomato & Egg Hand-Pulled Noodles | Shang Artisan Noodle, Las Vegas

Off the Strip, this minimal storefront features the kind of noodles that people obsessively watch videos about—cooks whipping around yards-long lengths of dough like an Olympic sport until they evolve into masses of noodles, ready for a quick splash in hot water. Shang has a concise list of dishes that showcase its irregularly thick, chewy strands, but the bowl that stands out is the one with stir-fried tomatoes, adding a tangy sauce that coats the chewy noodles, and scrambled eggs that add a further dimension to the comfort-food staple.

Read: London Readies for Hot New Restaurants

Condensed Goat Milk Tart | Meroma, Mexico City

Set on a quiet, plant-filled street in Roma, Meroma acts as the neighborhood version of the bar in Cheers, a convivial neighborhood spot where a local might drop in with a new mezcal for everyone to sample. (At least, that’s what happened while I was there.) Mercedes Bernal and Rodney Cusic serve modern Mexican dishes straight through to dessert. Their knockout tart is like the ultimate version of dulce de leche: a delicately crusted round filled with cateja made from condensed goats milk and sweetened with honey. The oozy custard filling, as soft as caramel, is hidden by whipped cream and dusted with soothing chamomile pollen. It went great with that mezcal.

Steak Sandwich | Pastis, New York

Downtown Manhattan’s reincarnated Pastis has a section of steak frites on the menu, but the best meat in the house is the steak sandwich, a holdover from the original location. The steak in question is a pile of sliced griddled hangar that delivers a great, beefy chew. Plus, there’s the unstoppable combination of sautéed onions, Gruyère, and mustard-y frisee (ostensibly to cut the richness), all packed into a toasted roll. It’s a next-level Philly cheesesteak but with the crispy, skinny Pastis fries. To go even farther over the top, add a side of béarnaise sauce.

Salmon Temaki | Nami Nori, New York

In an energetic, white-walled space, Taka Sakaeda and Jihan Lee craft temaki, or Japanese hand rolls, so that they’re U-shaped, like a hardshell taco. They’re more visually fun than a closed roll; the chefs, who both worked at Masa, say the open shape also helps keep the ingredients evenly distributed. One of their inspirations is to pile salt- and sugar-cured Atlantic salmon, onion cream, tomatoes, and chives on top of the warm rice inside the crisp nori shell to create an uncanny riff on the New York bagel that inspired it.

Read: Cadbury candy maker sees ‘no stopping of growth’ in demand

Japanese Milk Bread With Truffles | Kumiko, Chicago

Milk bread, the ubiquitous fluffy Japanese loaf, gets to live its best in this fanciful dessert. The brainchild of chefs Noah Sandoval and Mariya Russell, the thick, toasted bread slice is topped with a scoop or two of fermented honey ice cream and shavings of the truffles of the season. The result is creamy and funky, with the crackle of the bread’s caramelized sugar crust slowly melting with the ice cream.

Scarlet Prawns with Yuzu Kosho | Flor, London

“It’s not revolutionary to say, but the best part of prawns are the heads,” says James Lowe. In an effort to get guests to eat them, the chef sources striking red prawns from the Atlantic, and then serves those heads separately from the tails. The glistening bodies are presented raw, with a sauce made from the roasted shells, and then splashed with piquant, yet floral, yuzu kosho, a Japanese chile sauce. Still, the heads are the stars. Lowe quickly grills them, leaving a bit of the body’s meat attached to retain the creamy, briny juices—but also to tempt diners who might leave the heads untouched.

Seared Wagyu | Yoshitomo, Omaha

It’s patently ridiculous to think a sushi place in landlocked Omaha would be home to a fireworks dish. Chef Dave Utterback is a disciple of elite Japanese sushi spots and imports a lot of his fish from Asia. Still, because he’s in Nebraska, Utterback found it hard not to add beef to his 17-course omakase. He rubs local wagyu with koji, a Japanese rice starter that has the effect of hacking the dry-aging process, then sears it quickly and finishes the supple beef with sea urchin butter to add a lingering bite.

Stracciatella | Rezdora, New York

The creamy center of burrata cheese, stracciatella shows up a thousand different ways on menus now, but never like this. Chef Stefano Secchi, a veteran of the world’s best restaurant, Osteria Francescana in Modena, Italy, lays a blanket of sautéed king trumpet mushrooms under the soft cheese; on top is a sprinkling of porcini powder that adds a powerful, woodsy element. It’s even better with the house bread: griddled, oil-doused fett’unnata. “Dipping the fett’unta in the stracciatella is 100% the best move, and we actually make ‘stracci snacks’ later in service for the whole crew,” says Secchi.

Poached Rock Oysters | The Sportsman, Whitstable, England

Whistable, in Kent, on England’s southeast coast, has such good-quality, juicy bivalves, it has earned the nickname “oysteropolis.” The best place to eat them is at the Sportsman, a pub-turned-world-class restaurant near the ocean. Chef and owner Stephen Harris offers them in multiple guises, but the most attention-getting are the ones that are poached and doused with a luxurious, tangy butter he makes in-house. He adds diced pickled cucumber and a pungent avruga caviar that looks like lush fish roe but is actually from local herring.

Butter and Za’atar Bagel | K’Far, Philadelphia

As a New Yorker, I pledge allegiance to my city’s classic bagel. But Jerusalem bagels—long, lean ovals with less doughy filling than their Big Apple counterparts—have been gaining traction. Camille Cogswell’s phenomenal examples at the new bakery K’Far are a formidable 10 inches long with a surfeit of crusty, seed-crusted surface area. Though there’s a variety of fillings, the simplest one is the best: Za’atar spiced butter that soaks into the toasty dough.

Read: Give Up Meat (for a Day, at Least)

Mapo Tofu | Momotaro, Chicago

Mapo tofu is a dish most cooks leave alone. Gene Kato saw opportunity and tweaked the Sichuan classic. His stew-like dish cuts out a lot of oil and features a sauce made with 30-plus components, including XO sauce, to accent the overall umami-ness. Chunks of notably tender tofu, Chinese roasted pork, and chili sesame oil are also present. It’s served in a cast-iron skillet with a lid that, when removed, unleashes aroma.

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kansascityhappenings · 5 years ago

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The history behind Kansas City-style barbecue and its star burnt ends

KANSAS CITY, Mo. — Several regions throughout the United States have fanatics devoted to their local brand of barbecue, and Missouri is no exception. Kansas City is the birthplace of dry-rubbed barbecue drizzled in tomato-molasses sauce. Kansas City is also known for adding the sticky, finger-licking condiment onto a range of meats, veggies, and fruits.

Origins of barbecuing in Kansas City

Globally, people know Kansas City for its barbecue. Jazz, the Chiefs, the Royals, fountains, speakeasies, and President Harry S. Truman also top the list for what puts the metro in the international limelight. Even still, barbecue is often the first item tourists ask about when they hear about our city.

Smack-dab in the center of the first edition of The Kansas City Star (then called The Kansas City Evening Star), published on Sept. 18, 1880, appeared a story with the prophetic headline “The Grand Barbecue.”

On that day, Kansas Citians held a parade following the completion of a long-delayed railroad connection. The parade ended with an old fashioned barbecue attended by more than 3,000 hungry locals.

On July 3, 1869, Kansas Citians celebrated the historic opening of the Hannibal Bridge — the first permanent railroad bridge to cross the Missouri River. It also followed with a celebration parade and a large barbecue party. Before widespread modernization and cooking gadgets became mainstream, barbecuing food was one of the easiest ways to feed a large group of people.

It’s not surprising that barbecue took off in late 19th century Kansas City. Meat was relatively cheap and plentiful thanks to the city’s stockyards. After the Civil War, many freed slaves left the deep south for new destinations: Kansas City was often picked as a new home for its thriving river and rail hub and dominate meatpacking industry. These jobs promised a new life. The new residents brought with them their culinary traditions, and the city’s love of barbecue created a demand bound for profit.

Barbecuing in the modern times

Henry Perry is considered the Barbecue King and credited with starting and spreading the Kansas City barbecue trend on a wide-scale. Today the Kansas City metro has more than 100 barbecue dining options with a variety of sauces and dishes.

Kansas City-style barbecue makes use of different types of meat including: pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked or grilled chicken, smoked turkey, lamb ribs, and sometimes fish. Occasionally, Kansas City-style barbecue includes vegetables or fruits.

The barbecue is often rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based sauce. There are several different takes on the sauce, but the staple flavor people are familiar with blends both sweet and spicy.

Burnt ends are the crusty, fatty, and flavorful pieces of meat cut from the ends of a smoked beef or pork brisket — these are popular in several different restaurants in Kansas City from Q39, Char Bar, and sometimes Chicken N Pickle. Burnt ends used to be seen as the throwaway part of a brisket, but not anymore. It’s now a shining star of Kansas City-style barbecue.

Staple side dishes include: baked beans, fries, coleslaw, potato salad, cornbread, and vegetables.

Henry Perry brings a new style of barbecue to Kansas City

Henry Perry, the Barbecue King

Henry Perry famously cooked and sold his meats out of an old trolley barn at 19th & Highland in the historic African-American neighborhood around 18th & Vine. He served slow-cooked ribs on newspaper pages for 25 cents a slab. Perry came to the Kansas City area from Shelby County, Tennessee near Memphis. He started serving barbecue in 1908.

Before moving here, Perry spent the past 15 years earning his way in the world as a cook on riverboats tugging along the Mississippi River. He began cooking for Kansas Citians in an alley at the corner of 8th and Banks in the Garment District. He sold the meat from a stand. He also operated Perry’s Barbecue at 17th and Lydia Avenue before moving to his most well known site.

Compared to Memphis-stye barbecue, the Kansas City kind tends to use more sauce and more meats. Customers said Perry’s sauce was somewhat harsh with a noticeable peppery flavor. His sauce had more vinegar and was spicier than what people are familiar with today. He pit-smoked his meats, which included pork ribs and beef along with wild game — like opossum, woodchuck, and raccoon.

Perry preferred tradition over creative nuances or innovation. He was quoted in an article in The Call as saying, “There is only one way to cook barbecue, and that is the way I am doing it, over a wood fire, with a properly constructed oven and pit.”

The Call reported in Perry’s heyday that there were more than a thousand barbecue stands in operation throughout the city.

Perry’s restaurant became an icon during the city’s Jazz renaissance and during the “wide-open” days of the Pendergast Era in the 1920s and 1930s. Jazz pianists Count Basie and Mary Lou Williams along with saxophonist Charlie Parker all loved the smoked meats Perry served at his eatery. Kansas City was known then as the Paris of the Plains.

Charlie Bryant worked for the Barbecue King. He brought his brother Arthur Bryant into the business. Charlie took over the Perry restaurant in 1940 after the legend died.

Arthur then took over the business in 1946, renaming the restaurant Arthur Bryant’s.

The Arthur Bryant’s Barbeque Era

Arthur Bryant’s BBQ | Wikipedia

Arthur Bryant’s moved to 1727 Brooklyn Avenue. In the new neighborhood, it became the rendezvous for baseball fans and players in the 1950s and 1960s — it was close to the Municipal Stadium, where the Kansas City A’s played their home games. The team moved to Oakland, California in 1968.

In 1972, journalist, food writer, and author Calvin Trillin wrote an article for Playboy designating Arthur Bryant’s Barbeque as the best restaurant in the world.

The restaurant today serves smoked meets with Wonder bread and fries in plain self-service digs. Some of its top items are smoked ribs, brisket, and burnt ends.

Presidents Harry S. Truman, Jimmy Carter, and Ronald Reagan all stopped by to eat some grub there. Count Basie reportedly spat on his ribs to keep his bandmates from eating his food while he performed. Actors Jack Nicholson and Robert Redford also have stopped by for a meal.

In Trillin’s widely read Playboy essay, he wrote about Bryant’s legendary burnt ends, the crispy caramelized edges of smoked brisket:

“The main course at Bryant’s, as far as I’m concerned, is something that is given away free — the burned edges of the brisket. The counter-man just pushes them over to the side, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I’m in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: I have just realized that at that very moment, someone in Kansas City is being given those burned edges… for free.”

Shortly after Christmas in 1982, Bryant died of a heart attack in a bed that he kept at the restaurant.

His niece, Doretha Bryant, sold the restaurant to Bill Rauschelbach and Gary Berbiglia.

Gates & Sons

Gates BBQ Headquarters on Brush Creek in Kansas City | Wikipedia

In 1946, Arthur Pinkard, who also worked for the legendary Perry, joined with George Gates to form Gates and Sons Bar-B-Q. The first restaurant was in the same neighborhood as Perry’s famous eatery. When visiting baseball teams and sportscasters came to Kansas City, they fell in love with the barbecue scene, and they would go home to preach about the food they devoured. They had a huge hand in spreading the word about Kansas City cuisine to the rest of the country.

George Gates initially bought the restaurant for its liquor license, intending to turn it into a pub. His wife didn’t agree with this — she was a devout Methodist and disapproved of whiskey, so barbecue became the venue’s main focus.

Ollie Gates was in high school when his father bought the restaurant. He grew up working alongside his father. After college and a stint in the U.S. Army, Ollie actively worked at the restaurant. He now owns it. Three of his five children now preside over the small empire.

Gates barbecue sauce doesn’t contain molasses. The ingredients include tomatoes, vinegar, salt, sugar, celery, garlic, spices, and pepper. 1/10th of 1% potassium sorbate preservative is added into the mix. The additive is a white salt that is highly soluble in water. The sauce is available in several different varieties.

Gates expanded in the metro with restaurants all displaying certain trademarks — the red roofed buildings and a recognizable logo — a strutting man donning a tuxedo and a top hat.

The chain consists of six area Gates Bar-B-Q restaurants: four in Missouri and two in Kansas.

The American Royal

Kansas City is home to the American Royal, a nonprofit that debuted in 1899. It featured 541 registered head of Hereford cattle, the event was held in Kansas City’s flourishing stockyards. Around 55,000 people visited the show tent that year. The annual event grew to include goats, hogs, horses, and sheep. The annual event inspired the name for the Major League Baseball team the Kansas City Royals.

The American Royal in the present helps create scholarships, educational programs, and community outreach programs. It is the world’s largest barbecue competition.

Joe’s Kansas City

Joe’s Kansas City Bar-B-Que traces back to barbecue competitions in the 1990s and the Kansas City Barbecue Society.

Jeff Steheny accompanied some friends to the American Royal and The Great BBQ Battle and this inspired him to start cooking his own meats. The first smoker he purchased was an Oklahoma Joe’s 24” smoker, christened in April 1991.

By 1993, Jeff, his wife and business partner Joy, and Jim “Thurston” Howell had made noticeable traction in the KCBS competition circuit. Their competition team, Slaughterhouse Five, ended up winning eight Grand Championships, including the prestigious American Royal BBQ, three Reserve Grand Championships, and the KCBS’s Grand Champion “Team of the Year.”

Jeff and Joy opened Oklahoma Joe’s Bar-B-Que in a gas station in Kansas City, Kansas in 1996. It was later renamed to Joe’s Kansas City Bar-B-Que. There are also locations in Olathe and Leawood.

Celebrity chef Anthony Bourdain listed Joe’s original Kansas City, Kansas location as one of “13 Places You Must Eat Before You Die.”

It’s probably the best gas station barbecue one could ever hope to find. Slaughterhouse Five continues to compete at the American Royal. They continue to take home awards too.

KC Masterpiece

In 1977, Rich Davis capitalized on the growing reputation of Kansas City-style barbecue sauce. He created the KC Masterpiece, which evolved from his “K.C. Soul Style Barbecue Sauce.”

He sold KC Masterpiece to the Kingsford division of Clorox in 1986. It now claims to be the number one premium barbecue brand in the United States. The KC Masterpiece brand tastes sweeter than the classic Bryant’s or Gates sauces.

Davis held KC Masterpiece barbecues on the White House lawn for President George H.W. Bush and George W. Bush.

The History Channel stated Dr. Davis bucked the trend of KC BBQ restaurants by developing his sauce first, then creating a restaurant. The History Channel also found that KC is the crossroads of the BBQ community, in part due to the influence of the early railroad system.

When Davis sold the rights to his sauce, he announced plans to build a barbecue franchise. New restaurants popped up around the country, but all KC Masterpiece restaurants have closed. The Overland Park location was the last to close in 2009.

Jones Bar-B-Q

Jones Bar-B-Q is an independent barbecue joint on Kaw Drive in Kansas City, Kansas owned by sisters Deborah and Mary Jones.

In 2001, Doug Worgul featured Jones Bar-B-Q in the afterword of his book The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue.

The sister pitmasters do not participate in the barbecue competition circuit.

In 2018, they appeared on an episode of Steve Harvey’s Steve in a segment titled “The Queens of Barbecue.”

In March 2019, the sisters and their famed barbecue appeared on the third season of American television series Queer Eye. The television celebrities gave the restaurant a makeover, and the sisters started bottling their famous sauce. They had to put in a second barbecue pit to handle the new demand.

Innovations in the present

Competition over who serves the best barbecue is fierce in the present. Even President Barack Obama, when visiting Kansas City in 2014, refused to comment on which restaurant served the best grub.

Recently, restaurants have gotten really creative with barbecue. Q39 is known for its salivate-inducing sauce. The restaurant is owned and operated by Rob Magee, a graduate of the Culinary Institute of America. Magee captained Munchin’ Hogs, one of the most successful competitive barbecue teams in history. They’ve won more than 50 Grand Champion titles at dozens of contests across the United States.

Magee and his team elevated barbecue as a cuisine with unique sides and genius flavor combinations like jalapeño-cilantro slaw, bacon-onion marmalade, Béarnaise butter, to drop donuts with chocolate and raspberry sauce.

At the restaurant Rye, they have created a burnt ends hash. For those that want a meatless option, Char Bar has an option worth trying. The JackKnife sandwich contains smoked jackfruit with a taste and texture close to pulled pork.

Kansas City Barbecue Society

The Kansas City Barbecue Society has more than 10,000 members worldwide. It is the largest organization of barbecue and grilling enthusiasts around the globe. KCBS is a nonprofit organization dedicated to “promoting barbecue as America’s cuisine and having fun while doing so.”

KCBS sanctions nearly 300 barbecue contests across the country each year. It offers assistance to civic and charitable groups through the contests.

KCBS also offers educational programs, consultation services, and civic organization presentations to help spread the word about tasty and perfected barbecue.

from FOX 4 Kansas City WDAF-TV | News, Weather, Sports https://fox4kc.com/2019/11/23/the-history-behind-kansas-city-style-barbecue-and-its-star-burnt-ends/

from Kansas City Happenings https://kansascityhappenings.wordpress.com/2019/11/23/the-history-behind-kansas-city-style-barbecue-and-its-star-burnt-ends/

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domsinotherplaces · 7 years ago

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who can relate?!

aka portland, day 2.

we started the day with oversleeping, as can happen when you sleep at 1 am and schedule a 0700 wake-up call the next morning.

(the yolko ono, among other puns. also, shoutout to my best friend for using this trip as a trial run for her new camera. the spoils are indeed great.)

we set out for our first destinations, two food carts located a short ten steps away from each other: tov coffee and fried egg i’m in love. from tov, i bought a rose mocha which tasted exactly like roses in the best way, and that’s coming from someone who doesn’t particularly like rose-infused drinks. after nearly tumbling my way out of the double decker bus, i made a beeline for fried egg, trying not to look too crazy as i desperately tried to hide my unusual lust for breakfast sandwiches.

i ordered the yolko ono, which i had been intent on doing ever since stumbling upon the concoction on one of those compilation lists on thrillist during a slow night shift at work the other week. i was sad when it was over and i immediately wanted another one (and another one) but didn’t want to look like a fatass in front of my friends who were obviously eating less than me. i’ll be back for you, fried egg, and i will shamelessly double fist my way to breakfast sandwich victory if that’s what it takes for me to be satisfied.

one sandwich and one 100% legal acquisition of a hot sauce bottle later, we set out on foot for blue star donuts a couple of blocks down.

(happiness in a box. i must shamefully admit that i was THAT person who went “but the star is white huhhuhuhhuhhhuh”)

let me preface this by saying i’m not a donut person by any means. typically the only time of year i actively want a donut is when krispy kreme sells the jack-o-lantern donut in october. but if oregon has taught me anything, it’s that artisanal donuts are my shit.

like, give me all the raspberry rosemary buttermilk and lemon poppyseed donuts and i will eat them every day forever for the rest of my life. it sounds callous when there’s an abundance of good quality mom and pop donut shops in my vicinity, but it’s just hard facts. (side note: i do love mom and pop donut shop donuts more than krispy kreme. they just have to play second banana to my love for whatever they got goin’ up north.)

after crossing two foods off my bucket list, we dropped by a little store along the way back to the car called tender loving empire, which actually doubles as a shop and a record label. i’m fairly certain that, because we are obviously adults and not children, the main reason the store caught our eyes was this on display in the window. it was a quaint and obviously portland-themed shop, and they played dope indie music and sold all sorts of nifty locally made goods. i ended up only buying a mug for my brother, but i regret not buying any of the stickers or pins or checking out any of the artists they have signed.

as if we hadn’t taken enough photos for the morning, we bumbled our way back to the car and headed to cathedral park, the landscape of which my pictures do very little justice:

(i took these 17 minutes apart. it then proceeded to rain while the sun was still out another 45 minutes or so later. what the heck, portland.)

of course, on the drive across this bridge and into the park, it started to pour.

and then it started to hail.

we sat in the car for maybe 15 minutes waiting for the rain and hail to relent. luckily it stayed sunny enough afterwards for each of us to get some pretty outstanding headshots, wander throughout the park, and somewhat discreetly stalk other people’s photoshoots from afar. the rain reappeared while at the farthest point from our car (of course) so we took it as a sign to stop camerawhoring and go get lunch.

like most of the other meals we had, i didn’t get a picture of lunch. i feel particular shame in this case because our lunch that day was SO DAMN GOOD--we went to homegrown smoker, which specializes in vegan bbq. i had seen pictures of vegan bbq on my hunt for the essential portland foods to try (again on thrillist while at work. i do actual work at work too i swear) and it had piqued my interest. i think of myself as vegan-curious (cringe-worthy term i know), so i’m always down to try foods that seem particularly difficult to produce decent vegan alternatives for. i split a meal of soy curls (made of soy beans and tasted like pork or chicken) and vegan ribs (made of tempeh, looked like brownies, tasted like... pork or chicken?) with a side of cole slaw and vegan mac and cheese. honestly, i would probably go vegan if i could afford to have meat alternatives with every meal. but i just don’t have that kind of commitment in me.

after lunch and a seemingly long ass drive through a university neighborhood, the coast, and more times than i can count of hearing logic’s 1-800 song on the radio, we headed to a dispensary. this was the idea of my friend who’s a pothead marijuana aficionado, and oregon has fairly easy-to-follow marijuana laws so i wasn’t particularly apprehensive about going. i was actually pretty excited because in order to enter a dispensary in california, you need a medical card--in oregon, you just need to be at least 21.

...although i was still concerned that i would accidentally tell my mom about our rendezvous with the devil’s lettuce while recounting the trip to her when i got back. second to that, i was apprehensive about the edibles my friend bought because that meant i inevitably had to try them, and it was going to happen within the next 12 hours. i pushed that out of my mind and focused most of my attention on the episode of rurouni kenshin they were playing in the lobby.

(A BASIC, POOR QUALITY FALL PICTURE. i took this in the neighborhood we parked in right by salt and straw. i don’t know if i was more jealous that the leaves are actually changing colors in oregon or that an entire neighborhood of people has a whole strip of restaurants and shops and HELLO ICE CREAM right down their block.)

following a quick stop at safeway down the street, we set out for salt and straw, and it took all of my willpower to convince myself not to get an offensively excessive amount of ice cream while there. i have a severe ice cream problem and will not stop eating from a container unless 1) somebody physically takes the container from me or 2) there is no ice cream left.

thankfully i had the great foresight to sample flavors and did not end up embarrassing myself with a cone stacked a foot high with scoops of ice cream. i sampled two halloween flavors which were both gross (one tasted like bittermelon and the other one tasted like scotch??) and the strawberry balsamic flavor (weird but good). i ended up picking that one and honey lavender. the balsamic actually singed my throat while i was eating it later on and i thought i was going to die right there in the store. THAT SHIT HURT. it burned more than my acid reflux, but it was worth it. i didn’t even take a picture to commemorate it.

for dinner, we headed down the street to a bar called cruzroom, which, because we are serious adults with serious careers, we chose solely because they put toy dinosaurs in all of their alcoholic drinks.

(meet bill. i think.)

at this point in the day i had consumed so many different foods that my taste buds had ceased to function. against my better judgment, i ordered a taco with chicken and peanut sauce (two things i do not like on tacos) and i hated it. but my drink was great and strong and not saturated with artificial syrup, so i enjoyed the buzz that i got off of it (and my friend’s, which i had to finish). after dinner, while using the bathroom and very consciously deciding not to refasten my jeans after, i randomly remembered that i am gratingly obnoxious with alcohol in my system, which caused me to play a desperate attempt of pretend-sober for the rest of the day. i’m not sure if it was convincing.

we chose to take it easy for the rest of the evening and drove back to the airbnb after dinner. things get fuzzy from here, but i remember everyone failing at getting netflix to work on the tv while i sat on the couch eating a donut like some dispensable member of society. afterwards, my friend broke out his grabs from the dispensary and i was presented with something that resembled a flattened sour gummy worm. i love sour gummy worms and ended up expecting it to taste like the real thing, but all it really tasted like was weed. i can’t say i chewed it all the way through before swallowing, and after that, i lay in wait for whatever life-altering high would come next.

probably because my metabolism moves at a snail’s pace, the high hit me last. this came after soberly listening to my friends lamenting that they had minimal control over their limbs for half an hour, and the first thing i remember was shaking my right ankle uncontrollably. i may still feel phantom shaking even a week later. soon after, i was laughing uncontrollably and my chest muscles felt raw, as though someone had physically scratched them. my friends were laughing uncontrollably, too, as well as vibrating (vibrating! that is not a body descriptor you use while sober!) and slowly losing the rest of their motor skills. i felt equal parts content and terrified at the same time. for fear of my lungs giving out, i was on and off of the pullout bed a lot, and i somehow was able to take my medication on time (an agonizingly long hour after my high actually kicked in) and tuck myself into bed at the end of the night. in hindsight, it’s all pretty hilarious.

miraculously, we were all asleep by 11:30 pm. i woke up high the next morning. needless to say i’m never doing that again

day 1 | day 2 | day 3

#pdx2017 #doms in other places

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bestburritos-blog1 · 7 years ago

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Best Burritos in the States

LOCO COCO'S TACOSKITTERY, MELoco Coco's is the work of Luis and Ramona Valdez, two San Diego transplants with a passion for burritos. It began life as a tiny walk-up counter in 2004, but now serves its adoring fan base in a full-on cantina and dining room. Since the Valdezes come from SD, they naturally added a local favorite in their California burrito, a steak- and French fry-filled marvel improbably located in a coastal Maine town. It might just trick you into thinking you're staring at a different ocean -- that is, until the throngs of living L.L. Bean catalogs walk by.A good burrito means different things to different people. Some want a feast bigger than their forearms. Others want to load up as many sauces, guacs, and creams as possible. Still more crave flour tortillas fluffier than their overpriced pillow (it's from Brookstone!). But no matter your personal philosophy, there's no denying the quality of these 33 beauties. Although they come from different walks of life, the sight of any one of them would make your coworker instantly regret his sad salad lunch. We compiled this list using trusted friends, editors, publications, and our own damn bellies, and we're pretty proud of it, but if you think we missed something major, we know you'll tell us in the comments.

ANNA'S TAQUERIA

BROOKLINE, MA

The undisputed burrito champ of Boston, Anna's has amassed a mini-empire since it first opened in 1995. It's now repping six locations in the greater Boston area, and locals speak of it in the same reverent tones usually reserved for David Ortiz. The tortillas are steamed with cheese, which might be inauthentic, but is also amazing. And you have the option to super-size, so take it.

BELL STREET BURRITOS

ATLANTA, GA

Hear us out! Yes, we know a chicken and broccoli burrito sounds like the kind of blasphemy that leads to plagues. But in the hands of this lauded Atlanta spot, it's a sin worth committing. The chicken & broccoli (rest assured, it's loaded with Jack cheese) is one of Bell Street's four burrito specials, but you can also go with a less gonzo option off its basic burrito menu -- a menu that includes steak, ground beef, shrimp, green chilies, potato, pork, chicken, beans, and even more broccoli.

CALEXICO

NEW YORK, NY

When the three Vendley brothers moved from California to New York, they missed the Cal-Mex food they grew up with, so they did the natural New York thing and opened a food cart. A Vendy award and hot Martha Stewart Show appearance soon followed, as did several brick-and-mortar locations. Now, you can enjoy their trademark marinated steak burrito all over Manhattan and Brooklyn. Lesson learned: never underestimate Martha Stewart's masterful control of NYC street food.

CHANGOS

AUSTIN, TX

Changos abandons any pretensions and focuses instead on great burritos and tacos. You're working on three levels with the burritos here: Super (beans, rice, cheese, lettuce, sour cream, tomato, salsa), Maximo (all that with a choice of meat), or Bongos for Changos (the Maximo with guac). Despite the latter's flashier name, we're advocating you go middle of the road with a Maximo. Don't let the hordes of UT kids (it's right next to campus) get in your way.

BLACK BEAR BURRITOS

MORGANTOWN, WV

Black Bear has tons of live music and a nice selection of beers on tap, but this isn't your typical Mid-Atlantic pub. The place also has a lengthy selection of burritos that toe the line of heresy -- a stir fry "Mr. Teri Yaki" burrito?! -- without leaping right over it. Start with the Irie Member. If you're up on your Rastafarianisms, you'll know "irie" is an excellent state of existence and in this case, it indicates a Jamaican jerk sauce covering pineapple, beans, cheese, rice, jicama, and your choice of meat.

CHILE PEPPER

YUMA, AZ

Chile Pepper already wins points for having a drive-thru -- it's called Mr. G's and it serves the same recipes as the Chile Pepper sit-down location. But it's also got great food at dirt-cheap prices. The excellent bean-and-cheese burrito is just $1.89. Seriously, a large Coke is more expensive! Make the most of this opportunity by cruising by Mr. G.'s for a baker's dozen, since scoring double-digit orders of burritos is much more exciting than a basket of blueberry muffins.

DOS TOROS

NEW YORK, NY

The Calexico bros drew their inspiration from California's Imperial Valley, but the brothers behind Dos Toros (Leo and Oliver Kremer) went with a more traditional muse: the SF Mission District. Like so many West Coast transplants, they were bummed out by the burrito scene when they arrived in New York, so they decided to rectify the problem with some recipes from home. After putting in time in Mexican restaurant kitchens and honing their burritos with an impressive 10-day food quest, they opened Dos Toros. The New York Times was one of the first to heap praise on the carnitas, but the paper of record certainly wasn't the last. Today, Dos Toros' strong pork game is well-established, as is the restaurant's burgeoning rap career.

EL FAROLITO

SAN FRANCISCO, CA

It's hard to stand out in San Francisco's Mission District, an area so well-known for its glorious burritos, there's an entire category known as "Mission-style." But El Farolito certainly does. Just check out how thoroughly it crushed the competition in Esquire's reader poll for most "life-changing" burrito. Devotees will accept no substitutes, which is probably why the line winds well out the door on any given night. If you can manage to push through the crowds of tipsy 20-somethings, order the carne asada.

AL & BEA'S

LOS ANGELES, CA

You probably already thought we were crazy for recommending a basic bean-and-cheese at Chile Pepper. But we're about to do it a second time, because the one at Al & Bea's is just that good. Although most California burrito spots require beef, pork, or at least some French fries, people clamor around the bean-and-cheese because of its impossibly perfect balance with the Al & Bea's red house sauce. It might seem boring, but it's the best move at this nearly 50-year-old institution.

EL LIMON

CONSHOHOCKEN, PA

Philadelphia has several strong players (think Los Gallos Mexican Taqueria, Cucina Zapata), but if you want the very best, take a field trip over to Conshohocken. There, you’ll find El Limon, an unassuming little taqueria that’s packing some serious burritos. As any fan will tell you, getting it without the place’s otherworldly mole is a sin and a crime, so go wet-style. And while you’re there, you might as well take advantage of the FREE MARGARITAS. This is not a joke. Go there now.

EL ZARAPE

SAN DIEGO, CA

Shrimp? Good. Steak? Great. Pico de gallo and a special sour cream sauce? Outstanding. All this and more (cheese! guac!) can be yours if you order one of El Zarape's surf & turf burritos. El Z burritos aren't exactly monsters, so this isn't the kind of burrito that'll bust your gut. But it is the kind you'll have dreams about for years to come.

FLAMING AMY'S BURRITO BARN

WILMINGTON, NC

Usually when something's advertised as "hot, fast, cheap, and easy," it's not a compliment. Unless it's geared at one of the creative burrito creations at Flaming Amy's, in which case it's a laudable guarantee. The Wilmington destination is known for getting a little wild with its menu -- think Philly cheesesteak- and cheeseburger-inspired burritos. Before you tango with a Philly Phatboy, though, try the titular Flaming Amy, which comes loaded with jalapeños, chipotle peppers, and green chiles. Or, if the thought of a single jalapeño makes you wince, go with the Fajitarrito. (You're not the only one with portmanteau play, Quesarito.)

FREEBIRDS WORLD BURRITO

AUSTIN, TX

Named for the song that ruins every music fest (sorry, Skynyrd), Freebirds has conquered seven states and counting since it emerged in 1987. You have 15 free fixings and several house salsas and sauces to choose from here -- but don't get distracted by all the noise. Make a beeline for the quesarito, which was building a rep at Freebirds long before Taco Bell hopped on the train.

GARBO'S GRILL

KEY WEST, FL

Despite its growing fame, Garbo's is still operating as a humble food cart next to the bar Grunt's. While the fresh fish burritos have their own following, husband-and-wife team Eli and Kenna Pancamo are renowned for their Korean BBQ burrito, which rolls marinated beef short rib, cabbage, scallions, carrots, daikon, Sriracha, and citrus-soy dressing into one amazing Key West dish.

GORDITOS

SEATTLE, WA

You know a burrito means business when it requires a knife and fork. The Burrito Grande (or "Baby burrito") at Gordito's Healthy Mexican Food (good one, guys) is so stuffed with meat, beans, rice, lettuce, sour cream, salsa, and guacamole that it requires two large tortillas. It also requires an iron stomach and fierce determination, because it's legit the size of a fat baby.

HABANERO'S GRILL

SAN ANTONIO, TX

You might have some trust issues with a burrito that spells cheese with a "z," but this San Antonio selection is the real deal. The Cheezy Beef features ground beef (duh), Spanish rice, refried beans, lettuce, tomato, and three types of "cheeze" (queso, cheddar, Monterey Jack). Sounds like it can't get much better, right? Wrong. Habanero's also has a crazed cocktail menu that includes Big Red-A-Ritas and Pop Rocks margs. And if you haven't eaten a superior burrito with a crackling candy drink, have you really lived?

ILLEGAL PETE'S

DENVER, CO

Have you heard the one about the salsa that was so hot, it nearly killed a guy? That'd be the House Hot salsa at Illegal Pete's, which nearly gave Pete a heart attack when he was still honing the recipes. Obviously that's a big sell for spice fanatics, but milder burrito fans will also find a lot to love about the Colorado mini-chain. There's the green chile, which you can smother on any burrito. There's the Tex-Mex-ified pesto sauce, which is made with poblano peppers. But most importantly, there's the Mexican Coke-braised carnitas. Make sure you get those in your illicit tortilla.

#burrito #fastfood

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goodgriefcook · 8 years ago

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Have you ever read my About Page here? Take a look at #6. Today is the day.

“I started this blog because I have promised myself to follow in William’s light. This is just another example of me stepping out of my comfort zone. If it helps just one grieving parent celebrate their child’s life then my mission has been accomplished.”

April is Donate Life month.

Krista Skinner is mom to Kyle, Molly and our donor hero, Aidan. Krista follows Good Grief Cook. She, her husband and children hope to spread awareness about organ donation by sharing Aidan’s story. After Aidan died she became involved with The New England branch of Donate Life where she spoke about a family decision to donate Aidan’s organs. An honor followed when Boston Children’s hospital asked to share Aidan’s story as well. Krista wrote to me last week asking if I would be willing to share her story on the blog. She wrote, “I am giving you the link because your blog inspired me to share with others, and I hope you will read what you gave me the courage to write.” It’s an honor to celebrate Aidan Skinner here today.

My blue-eyed boy: The decision to donate life

Hot, humid air arrived that last week in June 2014. Our family was looking forward to a summer of entertaining, barbecuing and sharing our newly built patio with friends. Spending time as a family hiking, traveling or just hanging out at home was important to us. Aidan was ready to head off to a three-day goalie lacrosse camp. It was something he had begged to do all winter long.

Aidan loved life and he lived it with passion. Aidan or AJ, depending on who you asked, had his future completely planned. He played basketball, swam and skied. As a Boy Scout, he had spent many days camping and hiking throughout New England and he worked each day delivering the local paper on his bike. In the winter, he loved to create huge, elaborate snow forts. On vacations, he and his two siblings were thrill-ride junkies. He loved to draw and doodle.

A Lego fan, his creations are everywhere in our home. It was a Christmas tradition for him and his brother to spend a good part of the day building. Aidan was a dedicated student: a treasurer for the student council, a member of the Junior National Honor Society, a part of the debate team and a volunteer at every charity event. Every other Sunday, he was an altar server at our parish. But above everything else, Aidan loved lacrosse and cooking.

The aspiring chef, Aidan, planned on attending culinary school at Johnson and Wales. From there, he was headed to Harvard to complete his MBA so he could start building his restaurant empire. He had even planned his first restaurant, Boston Water, a floating building in the harbor. I still have the menu he designed. As a family we spent many days together in the kitchen or by the grill creating meals. We loved to travel and one of my favorite memories was Aidan’s excitement shopping in a local neighborhood market in Paris. He had no fear at the age of ten trying to get vendors to understand his incredibly limited French. He would try any food you offered him!

AJ, the lacrosse goalie, was a leader. He wasn’t afraid to take charge. His dream was to play on the high school’s varsity team. Every day he was out there practicing alone or with friends. We knew going to goalie camp was going to be the highlight of his summer. The evening before he left, we grilled pizzas and planned the Fourth of July menu. He wanted to impress my friend, one of his teachers, with a new recipe.

Aidan had a great first day and night at camp. My husband received a text saying he was “definitely” having an awesome time. He spent the evening texting friends. The next morning, July 1, while on the practice field, Aidan suffered a massive brain hemorrhage caused by an undiagnosed AVM. He had always been a healthy, active boy and was rarely ill.

Aidan was resuscitated on the field, and he was taken by med flight from a local hospital to a critical care hospital. By early afternoon, we learned that Aidan, at the age of 12, would not survive. When they first asked us to consider donation, before my husband or I could even open our mouths, it was Aidan’s older brother and sister that said we were going to do it.

Our family has been touched by donation before. My husband is a living organ donor and Aidan had written about how much he wanted to help someone like his dad someday. We knew that Aidan would want to help whomever he could. On July 2, 2014, my blue-eyed boy left us to become a hero.

Aidan touched many lives. As a very tall 12 1/2 year old, Aidan’s organs were able to go to people with a wide range of ages. His recipients ranged from teenagers to people in their 40s. We also donated AJ’s corneas. Generous friends and family honored our wishes to support New England Organ Bank.

We continue to be overwhelmed by the outpouring of support we have received by our friends, community, schools, New England Organ Bank, the hospital and people we have never met. Aidan is missed by many friends who continue to honor his memory and share their stories with us.

Although there is not a moment that goes by that we don’t wish that Aidan was here with us, we find comfort in the fact that he was able to help others to begin to live life fully again. Aidan was generous with his time, held his hand out to those that needed it, laughed loud, fought hard and loved with a love that still surrounds us today.

~~~~~~~~~~

Did you notice that delicious looking pizza Aidan was making? How about that crust edge? I don’t have his recipe, but his mom remembers it to be a combination of grilled duck breast, a maple bourbon BBQ sauce, smoked gouda and another cheese (I am guessing fontina) plus shallots and cranberries. At 13 he sure knew his way around a kitchen and a pizza.

Thick crust or thin here is the best recipe for pizza dough. It requires “00” or Italian style flour. This kind of flour is finely ground with less protein than the basic all-purpose flour. It creates the most supple and easy to shape dough. The crust bakes up light and airy and most importantly crispy. It has enough structure to hold all of Aidan’s abundant toppings, too.

Pizza Dough

1-teaspoon kosher salt

½ teaspoon sugar

1 ¼ cups hot water

½ bag (1 kg) “00” flour (4 ½ to 5 cups)

1 packet yeast

drizzle of olive oil

Dissolve salt and sugar in hot water. Place flour in large bowl, forming a well in center. Pour hot water into well. Pour yeast into water. Mix with a fork, dissolving yeast into the water. Slowly incorporate the flour. Get your hands in there and need the dough for 5 minutes or until smooth. Lightly oil a bowl and turn dough into it. Cover with plastic wrap and let dough rest for 1 hour. Punch dough down; divide and shape into 4 smooth balls. The dough is ready for crust making now or can be individually wrapped in plastic to ferment in the refrigerator for up to 36 hours. Shape, top and bake at highest temperature the oven can muster. I do mine on a lightly oiled perforated pan at 550F.

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Giving Life, Celebration & Aidan’s Pizza Have you ever read my About Page here? Take a look at #6. Today is the day.

#00 flour #Animo Caputo #Organ Donation #Red Star Yeast

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