Saved you the trouble. There is truly only one Ravi:
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And now for something completely different.
Two great things that possibly maybe go together? First off is Cauliflower Cheese casserole with five different cheeses including a topping of gooey Emmental.
Then we have pizza rustica - kind of. I’m Jewish after all, but I did have an old Italian Aunt growing up and this is her recipe plus the topping of fresh mozz.
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Day 2 of trying to make pizza. We got much better results today after learning from yesterday and some helpful suggestions above.
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Wow!!! I will be right over for my curbside pickup!
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BossaNova-Feds!!! Move over Frankie !!!
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Bellissimo!
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I was about to say the same thing! YUM. May need to break in to my Rosie’s stash in the freezer tonight…I keep saying I’m going to but I haven’t yet.
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Just put these on. Cherry wood and a special spicy blend that is a rocking combo! The routine here is to smoke then flash fry after right off the smoker while they are hot. This will crisp up the skin and give it an awesome complex flavor. You get the seasoning that combines some salt, heat, onion, and garlic. Then that melds with the cherry wood and the oil from the frying just ties it all together…icing on the cake! These will be good or your money back 
I find myself frying a lot more. I have time and time to clean up
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A few months ago I went to Restaurant Depot with a friend and mistakenly bought a 10 lb bag of falafel balls. I’ve had two-thirds of it in the freezer since then. Today I was frying up some sweet potatoes so I dug out the big bag and added some balls of chickpea goodness to the mix:
I mixed up some tahini sauce and thawed out some pita bread. Then, this morning as I shopped for bizarre kosher things for my in-laws Passover I bought a premade greek salad. Normally I’d eschew this for all sorts of reasons, but today a few leaves of romaine, grape tomatoes, olives, and pepperoncini were the perfect additions for lunch.
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Late breakfast today. I made Eric Ripert’s Pan Perdu recipe this morning (using challah) and it was delicious! Slightly different than the usual French Toast because the milk and eggs are slowly spooned onto each side of the bread individually and then sprinkled with sugar (as opposed to dipping the bread in batter). It is then grilled in butter. The exterior was caramelized, slightly crispy, and buttery before giving way to a warm, gooey interior.
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I like that you “accidentally” purchased 10lbs of falafel. Those are the kind of mistakes I can get behind!
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Since we’re talking breakfast, homemade organic blueberry muffins with extra crispy, buttery cinnamon crumble. Everybody’s good at making something.
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those look AWESOME
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Looks awesome! I’ll trade you a slice for a muffin!
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An update on my fried sweet potato and falafel dinner last night. I checked this morning and the oil is still good! I may fry up some potato pancakes today. I wonder how many days the oil will last, maybe 8? We’ll see.
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Use that oil! Most restaurants change their fryer oil 2x per week. You will know when it is bad by color of food and smell. If you have the patience you can put it through a coffee filter.
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Did a sesame seed tuna with some of the haul fromLocal 130
And to be unhealthy had it with tater tots
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It’s all about balance…
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