quote:

Originally posted by vemon:
Always welcome, comrade Indianamike
this pizza (see photo) is composed of: tomato paste with Basil, Salmon, mussels, squid, sliced onions, green peas, corn, and lots and lots of cheese the Dough for the base made my wife (there are subtleties of the recipe)

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Originally posted by vemon:

quote:

Originally posted by ElmerKeith:
[QUOTE]Originally posted by vemon:
Spagetti today:


vemon, the sauce looks good. Not too much tomato juice in it. Would you mind to share the receipe?

So, you live in Moscow? My sister in law comes from Ulan Ude. Her brother is living in Moscow, too. And no, I wouldn't ask you if you know him by happenstance.

Comrade ElmerKeith,
thank you for appreciating my sauce for spaghetti

the Recipe is extremely simple:
meat beef + pork mince, spread on a well-heated (!) the pan constantly to roll over and do not allow "sticking together" in clumps. Then add lots of sliced onions, a little sugar, salt, black pepper. Continue to cook covering the pan with a lid until the "disappearance" of the bow (35 min approx) Add finely chopped carrots, a little water and a spoonful of tomato paste (or a few fresh tomatoes). On low heat bring to readiness, add spices to taste (garlic, chili) and spread on cooked spaghetti Bon appetit!


And Yes, I live in Moscow and quite possibly know your family member

P.S I apologize for any translation mistakes. I use autotranslator.

quote:

Originally posted by IndianaMike:
Venom please tell me more about the Ingredients on that pizza.
Skins , Did you make toast the cook you egg in the middle or do you cook it all at once, please tell me your technique

• Butter both sides of bread with softened butter.
  
• Find a cup that will make a egg sized hole in bread (use larger sized bread, not wonder bread) and punch out hole. There should be enough bread left after removing the holes so it stays together while cooking. If you own a cookie cutter I am sure that would work better then a cup, but I don't own one.
  
• Turn cooktop to medium. Mine goes from 1-10. 4-4.5 seems to work well.
  
• Brown one side of bread to the same level of grilliness you would make a grilled cheese.
  
• Flip to other side of pre-buttered bread, let cook to 1/2 as grilled as you would make a grilled cheese, then add tiniest bit of butter in whole and crack eggs into holes. Cook until the bottom is white as you would an fried egg, but the top will still be runny. Flip up corners of bread to see if it's done to your level of desired grilliness.
  
• Flip (making sure to keep yoke intact), this takes a few practice runs, but if you can make a fried egg or pancake you should be GTG.
  
• IMMEDIATLY after flipping add S&P and quickly sprinkle a small amount of cheese on top (if you go heavy it won't melt).
  
• Cook for about one minute like this. You can touch the yoke to tell if it's getting too cooked. The cheese will not likely be melted when you remove from pan, but will melt in between removing from and first bite.
  
• Remove from pan (again being careful of yoke) and serve/eat immediately.
  

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Originally posted by Skins2881:
Beautifully marbled steaks, grilled asparagus, garlic bread, and baby potatoes.

Yum.

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Originally posted by Aeteocles:
That's a cool knife. What is it?

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Originally posted by vemon:
Easy office food