Home › Forums › Discuss Anything But Politics › Everything but the kitchen sink… Calzones for the 4th of July
- This topic has 10 replies, 4 voices, and was last updated 4 years, 7 months ago by 6stringer Pete.
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July 3, 2019 at 10:52 pm #137742
Well, at least I got some bbq chicken to put in them.
I guess this is what I’ll be making it with. The cheese is from Germany and Holland
Can you believe that the Japanese garlic cost $3.50, but its grown in my town. Can you guess the other vegetables
Yep! Anchovy and cheddar cheese, fresh onion
The melody of the notes is what expresses the art of music . 🙂 6stringerPete
It really is all about ”melody”. The melody comes from a language from our heart. Our heart is the muscle in music harmony. The melody is the sweetness that it pumps into our musical thoughts on the fretboard. 🙂 6 stringer Pete
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July 4, 2019 at 12:37 am #137750
That looks delicious, Pete. 3,50 for garlic sounds a bit excessive, doesn’t it. I hope the other veggies weren’t in the same price category. Otherwise that would be a real Calzone Deluxe. Enjoy! And I wish you and all other AM members a Happy 4th of July!
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July 4, 2019 at 5:38 am #137764
Thanks Tremelow. Yes, Japanese garlic is very expensive and I even got a good price on it. Of course, we can buy Chinese garlic which is about 30 cents or less a bulb, but it taste horrible.
We live in one of the “hillbilly” areas of Japan and vegetables are dirt cheap when in season, but garlic, for some reason not too many grow for commercial resale.
The melody of the notes is what expresses the art of music . 🙂 6stringerPete
It really is all about ”melody”. The melody comes from a language from our heart. Our heart is the muscle in music harmony. The melody is the sweetness that it pumps into our musical thoughts on the fretboard. 🙂 6 stringer Pete
Pete
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July 4, 2019 at 10:31 am #137794
That looks great Pete. I grow my own garlic here. It is a variety called Music and it looks very similar to the garlic in your picture. I plant it after the first frost of the season and mulch it with about 6 inches of straw. It lies dormant under the snow, then gets a great start in the cool spring weather. My crop looks good and will be ready for harvest and curing in about a month.
I don’t know if there are restrictions on shipping it to Japan, but I could mail you a few bulbs to try in a couple of months. Send a friend request and PM with your mailing address. It should be cured by the end of August.-
July 4, 2019 at 5:18 pm #137825
Hi Richard
PM sent Much appreciated. Thanks The calzone came out really good. Got to make smaller sizes next time. LOLThe melody of the notes is what expresses the art of music . 🙂 6stringerPete
It really is all about ”melody”. The melody comes from a language from our heart. Our heart is the muscle in music harmony. The melody is the sweetness that it pumps into our musical thoughts on the fretboard. 🙂 6 stringer Pete
Pete
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August 7, 2019 at 9:00 pm #141001
hey Richard, I guess you are a pro at cooking, for me, the wife just say “cook”, so I look in the fridge and see what I can come up with.
By the way, do you make your own pizza?
The melody of the notes is what expresses the art of music . 🙂 6stringerPete
It really is all about ”melody”. The melody comes from a language from our heart. Our heart is the muscle in music harmony. The melody is the sweetness that it pumps into our musical thoughts on the fretboard. 🙂 6 stringer Pete
Pete
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August 7, 2019 at 11:01 pm #141015
My wife makes great pizza here at home. Living in a small town, we don’t have a large choice of pizzerias and what she makes is far better than what we can buy.
She uses a pan similar to the one shown below, the holes in the one that she uses are smaller. Helps the crust to get crisp – not as good as a pizza oven but better than using a cookie sheetAttachments:
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August 8, 2019 at 11:06 am #141055
hey Richard, I guess you are a pro at cooking, for me, the wife just say “cook”, so I look in the fridge and see what I can come up with.
By the way, do you make your own pizza?
Not a pro, but I do enjoy cooking, grilling and smoking, gourmet foods.
I make my own pizza sauce from tomatoes I grow in my garden. I also make my crust using yeast, and it has to proof in the fridge overnight.
I grill it at 600 degrees on my Kamodo grill and it is done in 2 to 3 minutes.
I prefer my pizza with a thin, tasty, crust and only a few fresh ingredients.An update on this years garlic crop. It is hanging in the curing shed and will be done curing tomorrow.
Hopefully I will get some mailed out to you soon. -
September 7, 2019 at 7:11 pm #143364
hey Richard, I guess you are a pro at cooking, for me, the wife just say “cook”, so I look in the fridge and see what I can come up with.
By the way, do you make your own pizza?
Not a pro, but I do enjoy cooking, grilling and smoking, gourmet foods.
I make my own pizza sauce from tomatoes I grow in my garden. I also make my crust using yeast, and it has to proof in the fridge overnight.
I grill it at 600 degrees on my Kamodo grill and it is done in 2 to 3 minutes.
I prefer my pizza with a thin, tasty, crust and only a few fresh ingredients.An update on this years garlic crop. It is hanging in the curing shed and will be done curing tomorrow.
Hopefully I will get some mailed out to you soon.Must be nice to grow and cook what you’ve planted in the backyard. I just have a plot like 3 feet by about 2 feet, but I make the best of it.
The melody of the notes is what expresses the art of music . 🙂 6stringerPete
It really is all about ”melody”. The melody comes from a language from our heart. Our heart is the muscle in music harmony. The melody is the sweetness that it pumps into our musical thoughts on the fretboard. 🙂 6 stringer Pete
Pete
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September 7, 2019 at 7:51 pm #143380
hey Richard, I guess you are a pro at cooking, for me, the wife just say “cook”, so I look in the fridge and see what I can come up with.
By the way, do you make your own pizza?
Not a pro, but I do enjoy cooking, grilling and smoking, gourmet foods.
I make my own pizza sauce from tomatoes I grow in my garden. I also make my crust using yeast, and it has to proof in the fridge overnight.
I grill it at 600 degrees on my Kamodo grill and it is done in 2 to 3 minutes.
I prefer my pizza with a thin, tasty, crust and only a few fresh ingredients.An update on this years garlic crop. It is hanging in the curing shed and will be done curing tomorrow.
Hopefully I will get some mailed out to you soon.Must be nice to grow and cook what you’ve planted in the backyard. I just have a plot like 3 feet by about 2 feet, but I make the best of it.
Both of my grandfathers were amazing gardeners. I, and my son, have carried that tradition on.
My wife and I are both scratch cookers and love good quality food. Fresh and simple can’t be beat, and the extra effort required is worth it. And right now is a wonderful time here with an abundance of sweet corn, tomatoes, peppers, onions, and several other plants.
Yet while you long for more garden space, I long for the fresh seafood unavailable to me.
People here, in cities, have limited growing space and do well with growing plants in containers.
Do they do that in Japan? -
September 11, 2019 at 6:19 pm #144235
Sea food. u would have a feast here . Thanks for the pizza sauce booked mark the site.
The melody of the notes is what expresses the art of music . 🙂 6stringerPete
It really is all about ”melody”. The melody comes from a language from our heart. Our heart is the muscle in music harmony. The melody is the sweetness that it pumps into our musical thoughts on the fretboard. 🙂 6 stringer Pete
Pete
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