Guest guest Posted August 13, 2005 Report Share Posted August 13, 2005 Yay! Another kitchen chemist. I love to do the same thing, I've tossed plenty of dishes but after cooking for so many years, you can almost tell now it seems. I will look for those olives, I'll write and highlight on my print out. Thanks again, tonight I have made my white pizza for dinner. My nephew came by and I happened to have a crust in the freezer, Opps! Buzzer is ringing right now. Zoom................Donna Cathrine Qua <cathrineq wrote: Let me know what you think of it! It's an adaptation from a restaurant that used to be in the area, called the Red Devil... when it closed and became East Side Marios, I emailed the head office, and they gave me the ingredients for it, but not the quantities. After some trial and error (one really big error when we od'd on the chili paste, and couldn't taste anything for 12 hours), we came up with this recipe. I made it last weekend, and we literally ate it breakfast, lunch, and dinner. Yum! We have these new things in Canada called " Toppits " that are frozen cubes of herbs, and they're awesome - we used the garlic and basil in the recipe (I was feeling lazy), and it rocked! Just make sure to use purple Kalmatta olives - those waxy black ones don't do this justice! Cathrine Roses become compost, compost feeds the garden for the growth of new roses. Source: Buddha's Little Instruction Book Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2005 Report Share Posted August 13, 2005 You betcha! I learned to cook from my Mom, notorious for never using recipes and not writing anything down. It's really hard for me to write a recipe with actual quantities! What if the garlic is weak or the jalepenos are pathetic? Besides, who measures? I don't think I've ever made a recipe without making adjustments... personalizing it, really.... Kalmatta olives are the purply ones, sometimes called greek olives. And did you know that a cherry pitter quickly becomes an olive pitter? I've never found pitted kalmatta olives, despite much searching. Does anyone have a good recipe for a spicy stir fry oil? Seems President's Choice discontinued their " Memories of Shanghai Stir Fry Oil " , and I'm seriously bummed out! It had ginger, garlic, and chili in it, and not only did we love it, so did our parrots! Help! Cathrine GeminiDragon wrote: > Yay! Another kitchen chemist. I love to do the same thing, I've > tossed plenty of dishes but after cooking for so many years, you can > almost tell now it seems. > I will look for those olives, I'll write and highlight on my print > out. Thanks again, tonight I have made my white pizza for dinner. My > nephew came by and I happened to have a crust in the freezer, Opps! > Buzzer is ringing right now. Zoom................Donna > > Cathrine Qua <cathrineq wrote: > Let me know what you think of it! It's an adaptation from a restaurant > that used to be in the area, called the Red Devil... when it closed and > became East Side Marios, I emailed the head office, and they gave me the > ingredients for it, but not the quantities. After some trial and error > (one really big error when we od'd on the chili paste, and couldn't > taste anything for 12 hours), we came up with this recipe. I made it > last weekend, and we literally ate it breakfast, lunch, and dinner. > Yum! We have these new things in Canada called " Toppits " that are > frozen cubes of herbs, and they're awesome - we used the garlic and > basil in the recipe (I was feeling lazy), and it rocked! Just make sure > to use purple Kalmatta olives - those waxy black ones don't do this > justice! > > Cathrine > > > > > > > > > > Roses become compost, compost feeds the garden for the growth of new > roses. > Source: Buddha's Little Instruction Book > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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