General Food & Cooking Thread. (25 Viewers)

[swag]

What's the difference between panzerotto and calzone?

The calzone needs more lube

 

Buy on AliExpress.com

[X Æ A-12]

The calzone needs more lube

 

[ALC]

What's the difference between panzerotto and calzone?

panzerotto is like an empanada, deep fried

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Calzone is oven baked

 

[U Picciriddu]

Calzone is usually bigger, but contains more ingredients like union or even meat

I had a panzerotto 'al forno' so it was oven baked aswel. You could fry it aswel but im not eating fried things for lunch

Btw usually youd say panzerotti (singular/plural)

 

[Siamak]

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with an iron hot plate as they can absorb a little more heat than the stone.

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I have an electric oven and use a baking steel or an iron hot plate. I'll try this similar.

 

[alaska]

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with an iron hot plate as they can absorb a little more heat than the stone.

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I have an electric oven and use a baking steel or an iron hot plate. I'll try this similar.

What toppings did you use?

 

[Siamak]

What toppings did you use?

I usually use Olive oil,cheese, sausage and diced Green pepper.

 

[U Picciriddu]

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with an iron hot plate as they can absorb a little more heat than the stone.

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I have an electric oven and use a baking steel or an iron hot plate. I'll try this similar.

If you make dough it’s quite easy honestly.

Do they sell mozzarella in Iran?

 

[.zero]

Sprinkling zero calorie sweetener on top of pizza is god lvl 10000000

 

[ALC]

If you make dough it’s quite easy honestly.

Do they sell mozzarella in Iran?

if you have milk, you can make mozzarella at home pretty quickly

 

[Siamak]

If you make dough it’s quite easy honestly.

Do they sell mozzarella in Iran?

we have traditional one here.

 

[U Picciriddu]

I eat like this a few times per week. Just plain and simple. Often chicken but these pieces of meat were looking nice to me in the supermarket. Sweet potato I’ve done in the oven

 

[Bjerknes]

Made my first gimlet of the afternoon. 2.5 ounces Plymouth gin, 1 ounce lime juice, .5 ounces simple syrup. Shaken really hard and served in a chilled martini glass.

Making cannelloni al forno tonight from scratch, including the pasta. Found some nice grass fed beef and hot Italian sausage in the freezer, so making that with a ricotta cheese and tomato sauce. Bottle of Barolo ready to go as well.

Today, I feel Italian.

@Post Ironic

 

[Post Ironic]

Made my first gimlet of the afternoon. 2.5 ounces Plymouth gin, 1 ounce lime juice, .5 ounces simple syrup. Shaken really hard and served in a chilled martini glass.

Making cannelloni al forno tonight from scratch, including the pasta. Found some nice grass fed beef and hot Italian sausage in the freezer, so making that with a ricotta cheese and tomato sauce. Bottle of Barolo ready to go as well.

Today, I feel Italian.

@Post Ironic

You ever tried an elderflower liqueur (St Germain or local distillery stuff) gimlet? So good.

I’ve got a Barolo for tonight too.

 

[Bjerknes]

You ever tried an elderflower liqueur (St Germain or local distillery stuff) gimlet? So good.

I’ve got a Barolo for tonight too.

I have, that’s always great too. Actually, the gimlet is becoming my fave drink.

The Barolo I’m having is second from the left. Local wine shop sells it and it’s not cheap, but whatever.

 

[swag]

Love me Barolos. Piemonte ftw. Just that these days I have to calculate where I'll still be alive when they're mature enough to drink.

 

[Siamak]

I feel like to eat Turnip and honey potion. it also considered as traditional medicine potions that have many properties for the health of the body.

 

[Siamak]

I just want to be creative and make something different. It comes to my mind for a meal, combination of Boiled egg, boiled potato, carrots and tuna. Not bad idea, at least, it worth trying.

 

[Siamak]

@Elvin

I think this food is popular among turks.

 

[JCK]

What do you think about my NYs dinner menu? @Bjerknes

Starter, parma ham on a bed of rocket salad and parmesan with a balsamic dressing.

Main course, oven baked cod fillet served on pointed cabbage with roasted hazelnuts and a chives butter sauce.

Dessert, chocolate fondant with vanilla ice cream and sea buckthorn curd.

And that champagne was on point.