Boars Head. Sliced about 1/8" thick. I always keep one around in the freezer for pizza emergencies. In my town, the Kroger store carries it.
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I don’t care for really skinny asparagus either. Used to buy only thin asparagus, but one day none was available so bought the thicker bunch. After eating it, vowed to not buy skinny asparagus again.
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because they happen
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They do! Pizza to the rescue!
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Had to deviate from menu plan last night and will deviate again tonight, but will not do so Saturday. Last night air fryed a smoked sausage, as well as a very small cabbage “steak” and a smallish one. Seasoned the cabbage on both sides with a bit of salt, pesto vinaigrette, and parmesan cheese. The cabbage was not as done as I like it, so don’t know if I will use this method again for it. But, the crispy brown parts were yummy. I am a bread person and had to have a slice of buttered bread, too.
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This is my favorite too. Make sure the wrapper says “natural casing” (not sure but I think Boar’s Head also makes a less-expensive, synthetic casing product) - it’s the natural casing that makes the pepperonis cup.
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Do tell. Recipe or muscle memory?
@Saregama @digga I did that once - I think on CH. But I’m so lame that everytime I scrolled by that person’s name and it showed something like “content blocked” then I became morbidly curious what they had said and clicked on show blocked content anyway. So it did me no good. I cannot resist temptation…
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Noted! Thanks
Sounds like an amazing peasant style comfort food meal. Is the bacon in the dumplings cooked first? Or is it cooked and then added to the dumpling “batter?”
Good tip, thanks!
Tonight I made pappardelle in shallot-champagne cream sauce with foraged chanterelle and puffball mushrooms, topped with lightly crispy chicken breast. Side of herbed garden cuke and tomato salad.
A nice Pinot Gris with.
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Wow. I want to dive into that pasta 
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OMG. You win the internet today with that skillet 'o shrooms!
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Couple of Snake River Farms ribeyes tonight on the grill with green beans. IPA for him and Malbec for me.
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Last of a batch of pork rillettes from the freezer, with baguette rounds, cornichons, mustard, and flaky sea salt. And wine.
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An all British G&T.
Gochujang chicken wings with kimchi ranch dipping sauce, Asian corn and a cucumber salad with shallots, red chile, rice vinegar, oo and red chile paste dressing. Black sesame seeds.
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this is my go-to, not even sure where I originally got it anymore, and it’s been tweaked a bit here and there… it tastes like the real deal!
Garlic Noodles
1 lb. fresh (or dried) noodles (Shanghai, Taiwanese, egg, fettucine, spaghetti, etc.)
2 tbs. olive oil
3-4 cloves finely minced garlic
2 tbs. oyster sauce
1/3 cup grated parm regg
2 tbs. granulated garlic (not powder)
½ stick butter
2 tsp. chicken bouillon (the granulated stuff, cubes or from a jar)
Directions
Boil noodles (if fresh, make sure to separate so no clumping)
Heat olive oil, then add butter to melt
Add garlic, turn heat to low, cook just until fragrant
Add granulated garlic, stir
Add bouillon powder, stir
Add oyster sauce, stir
Add noodles, stir
Add parm, stir, toss several times.
Voila! enjoy!
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