Crispy, toasted baguette, with the slightly pungent yet butter like consistency of Saint Andre and a homemade Raspberry Jam. -Damn! That's good!!
What about you? What 3 components would you choose?
Toasted Baguette
Saint Andre
and Raspberry Jam
You can substitute so many things for the raspberry jam, which is why the St. Andre is so great imo. Also, Saint Andre is a pretty accessible cheese. You can usually find it at any Whole Foods.
I'd be interested in hearing from
cW-He and Olive Watson introduced me to Saint Andre years ago.
kleinbl00-Always good with food tips, come November ask him how to prepare a turkey!
cliffelam, like forwardslash is quite the bread maker
dbingham creator of fridge to food
And everyone else that loves food!
00 flour pizza dough San Marzano tomatoes Buffalo mozzarella I've been improving my pizza game for a while now and I've come fairly close to the technique behind an actual neapolitan pizza considering that I'm working with an electric oven. Still, I can barely even get my hands on the authentic ingredients for one. I've just recently found that I can get the tomatoes from a local store, now I need to round up the rest. It won't be a wood fired one, but I found a decent way to do it with the broiler and a baking stone. Little did I know when I started making pizzas that it would be an all-consuming quest.
I or rather my wife and I made some great pizza in an electric oven. it had a broken thermostat and got up to something close to 900 degrees.
I haven't seen that one before. Why can't authenticity be simple? Regardless, supposedly even the American-grown ones are an improvement over standard canned tomatoes. However I did get a can of Italian ones from near mount Vesuvius. I haven't tried them yet though.
These look great. What accounts for the different color of the crusts? The below one is much more "orange."
Cool. I have another post card all set for you when this one arrives. I was just at a concert and I looked all over for a postcard there that had the location on it but couldn't find one. Not even the bed and breakfast had one. Bummer. Still, I have a good one to send you next. Postcards are fun.
Ah, I thought that first pic was a bit staged-looking. Those look plenty good too. That site I linked you to before has a good pizza section called, "Slice" that covers all things pizza, including regional pizza styles within the U.S. and sometimes other countries as well. Their guides to making different styles of pizza is pretty great too. I don't make Neapolitan pizza, personally. I'd love to, but for a long time location and availability of ingredients forced me to improvise. Next time I make some I'll take some snaps.
real Kobe beef, pounds of black truffles and a couple of bottles of Henri Jayer Richebourg Grand Cru, Cote de Nuits. all of which I would sell pay my rent buy buy a car. then I would buy a whole pig pit barbecue it for 18 hours with fruit wood and serve it with apricot habanero jelly, cream cheese and the black market baguettes a french professor of my acquaintance makes in his backyard unlicensed oven.
Onion bagel. A REALLY GOOD onion bagel. Cream cheese, disgusting loads of it. I'm talking like, two maybe three ounces. Toast the bagel first. Then slather it with cream cheese and slap on some serious lox. Mmmm. Breakfast. thenewgreen that sounds like a delicious combo, though. I'm going to have to check out that cheese now, I like soft cheeses and there's a Whole Foods not that far from me.
Locks, cream cheese, and capers! That is a combo I have fairly regularly. Delicious! Let me know what you think of the cheese.
The best ham sandwich you will ever have: Component 1: A nice, authentic French Baguette. I'm talking crispy and break your teeth on the outside, with a softer and somewhat airy interior. None of the Americanized nonsense. Component 2: Salted butter, specifically from the Bretagne region of France. I have never had butter quite like this before, not sure if you can really find it anywhere outside of that area though. There's something very old-country and delicious about it. Component 3: Some medium-thickness sliced ham. This is probably the least important component but nothing flimsy or flavorless.
That sounds great because of it's simplicity. There is a place in Ann Arbor MI called "Zingermans Deli" that has a wonderful Ham and Farm butter sandwich on baguette. It's just 3 components, like your suggestion. It's wonderful. Good butter can be rich and flavorful.
As far as I'm concerned a good sandwich shouldn't need anything more than meat, cheese, and bread. Unless of course you're making a Caprese, in which case tomato, cheese, and bread.
This sounds wonderful and right up my alley. My mom often takes a wheel of brie, pours honey all over it and then covers it will walnuts and bakes it in the oven. The result is delicious spread over some toasted baguette.