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Stoneyluv said:
december 13th is a special night for me.. i moved into the luv shack on 12/13/93 with nothing but a mushroom and pepperoni pizza!!! no electricity, moving boxes all around and sat at a coffee table and ate slices of pizza proud as can be of my used mobile home at the time!!!!!!

so every 12/13 i get a pizza, the place i bought it from back then is now closed but his nephew opened a shop in town so i went there!!! ordered the joey special, two pizzas!!!!! (Friends joke)

View attachment 83176

also got my favorite, what we call a german pie around here... chipsteak, onion, and hot peppers!!!

View attachment 83177
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That's awesome man and happy anniversary.
IDK, maybe this is a Virgo thing, but when my wife and I got married it was a very simple at home ceremony w/ no guests and we ordered pizza. A meat lovers and a veggie pie and to this day the toppings have changed but we still do pizza every anniversary.

And since cabbage is so popular among Y'all, here's my creation from yesterday!
The broth was a mix of two cans of Guiness and about a half gallon of beef broth along with corned beef spice packet.
Brought to a boil in the Dutch oven the turned down low to simmer for about 4 hours. Added creamer taters in the final hour, I forgot the carrots, then pulled everything keeping it warm in the oven while I brought the broth back up to a boil and cooked the cabbage quarters for about 30 minutes.

IMG_8307[1].jpeg
 
Pipecarver said:
Its corned beef and sauerkraut around here, Cabbage it is but they like to rot and pickle it first...and for Christmas they pull out the Solomon Gundy as a special treat....no I'll pass thank you.
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You guys have kimchi in the great white north?
It's a special sort of something for sure. Here's it's fermented in jars and rather sterile but in rural Korea near the DMZ they ferment in clay pots buried in the rice paddies and open sewers feed the rice paddies. The smell is gawd awful.

It's usually cabbage and very hot pepper like cayenne but there's various versions with cucumbers and changed up seasonings.
I hated it when I was in Korea then it became an acquired taste and now I love it.
My wife hates it though because of how it smells. She can be on the other side of the house with me not saying anything and being quiet and I'll hear her yell "You're eating kimchi aren't you? I can smell it! Open a window!!"

One of my favorite late night drunk meals is kimchi, pan seared chicken gizzards smothered in hot sauce, and a bowl of ramen with processed cheese slices. My wife thinks it's the most disgusting thing I eat but to me it's awesome and makes me think fondly of my time in Korea
 
Bandit420 said:
You guys have kimchi in the great white north?
It's a special sort of something for sure. Here's it's fermented in jars and rather sterile but in rural Korea near the DMZ they ferment in clay pots buried in the rice paddies and open sewers feed the rice paddies. The smell is gawd awful.

It's usually cabbage and very hot pepper like cayenne but there's various versions with cucumbers and changed up seasonings.
I hated it when I was in Korea then it became an acquired taste and now I love it.
My wife hates it though because of how it smells. She can be on the other side of the house with me not saying anything and being quiet and I'll hear her yell "You're eating kimchi aren't you? I can smell it! Open a window!!"

One of my favorite late night drunk meals is kimchi, pan seared chicken gizzards smothered in hot sauce, and a bowl of ramen with processed cheese slices. My wife thinks it's the most disgusting thing I eat but to me it's awesome and makes me think fondly of my time in Korea
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yeah i'm with your wife on this one... i mean i'll eat if i have to but i would never ask for it. i ate enough of it in asia to last a lifetime and say i don't ever need to eat it again. along with plain white rice and mystery meats.. no more for me thank you!
 
Bandit420 said:
You guys have kimchi in the great white north?
It's a special sort of something for sure. Here's it's fermented in jars and rather sterile but in rural Korea near the DMZ they ferment in clay pots buried in the rice paddies and open sewers feed the rice paddies. The smell is gawd awful.

It's usually cabbage and very hot pepper like cayenne but there's various versions with cucumbers and changed up seasonings.
I hated it when I was in Korea then it became an acquired taste and now I love it.
My wife hates it though because of how it smells. She can be on the other side of the house with me not saying anything and being quiet and I'll hear her yell "You're eating kimchi aren't you? I can smell it! Open a window!!"

One of my favorite late night drunk meals is kimchi, pan seared chicken gizzards smothered in hot sauce, and a bowl of ramen with processed cheese slices. My wife thinks it's the most disgusting thing I eat but to me it's awesome and makes me think fondly of my time in Korea
Click to expand...
No its not something I've tried, I've heard of it and there are places here I could get it but I'm good, I have a stable digestive system now and don't need any adjustments. When / if I do I'll think about it.
 
Bandit420 said:
You guys have kimchi in the great white north?
It's a special sort of something for sure. Here's it's fermented in jars and rather sterile but in rural Korea near the DMZ they ferment in clay pots buried in the rice paddies and open sewers feed the rice paddies. The smell is gawd awful.

It's usually cabbage and very hot pepper like cayenne but there's various versions with cucumbers and changed up seasonings.
I hated it when I was in Korea then it became an acquired taste and now I love it.
My wife hates it though because of how it smells. She can be on the other side of the house with me not saying anything and being quiet and I'll hear her yell "You're eating kimchi aren't you? I can smell it! Open a window!!"

One of my favorite late night drunk meals is kimchi, pan seared chicken gizzards smothered in hot sauce, and a bowl of ramen with processed cheese slices. My wife thinks it's the most disgusting thing I eat but to me it's awesome and makes me think fondly of my time in Korea
Click to expand...
I make it fairly often, and my family loves it. And Interesting thing about kimchi, is it becomes more nutritious after fermentation. Korean chili flake, sea salt and shrimp paste can be acquired from Amazon. Napa cabbage and daikon radish are hit or miss at grocery stores up here.
 
Bandit420 said:
You guys have kimchi in the great white north?
Click to expand...
Yes sir! I'm a Kimchi freak. Besides Napa cabbage I'll use mustard, swiss chard and dino kale in my recipe. I grow all those as well as Daikon radish. But I'm gonna need some store bought greens soon enough..........the supply is dwindling. I planted some garlic chives last year and to say that they are slow to get established is putting it mildly. I'll sub red radishes for daikons if I don't have them.
 
Cabbage?? Yup! got 2.5 quarts fermenting of purple cabbage sauerkraut right now.
Just finished making my hot sauce. Peppers fermented since august...whoa is it good. Fermented mustard leaves, daikon radish, garlic scapes, dilly beans and carrots are all great too. Once you get a fermentation lid for your jar, it's incredibly simple to do.

For the guys that don't like green cabbage try a napa cabbage......it's much lighter texture and taste wise. Different animal altogether :)
 
i'm hungry enough right now i'd eat anything... meat pies, kimchi, whatever you got i'd scarf it down right now!!! only leftovers i got is chili.. gonna have to make something soon. it's snowing out so it's home cookin for sure..
 
@Pipecarver No anchovies for you my friend?! 😂 A friend held a mini intervention for me earlier this year, concerned about my obsession with "salty little fish"

I've backed it off, this is only my second anchovy pizza in maybe 6 months but I do love them, it's my favorite topping 😋🐟
 
Beachwalker said:
@Pipecarver No anchovies for you my friend?! 😂 A friend held a mini intervention for me earlier this year, concerned about my obsession with "salty little fish"

I've backed it off, this is only my second anchovy pizza in maybe 6 months but I do love them, it's my favorite topping 😋🐟
Click to expand...
No fish for me, I know I've always lived by the sea on one coast or another and I'm not a real fish eater. We used to as kids all the time but Tuna sandwiches & fish & chips are about it now. Lobster is big at this time of year here too and I can eat it with Steak, butter and what have you but only once twice a year. Them salty little, sour fish tasting things don't belong on Pizza or anywhere, them things are starvation food only, kept in a survival pack along with Lima beans & Capers
 
Beachwalker said:
@Pipecarver No anchovies for you my friend?! 😂 A friend held a mini intervention for me earlier this year, concerned about my obsession with "salty little fish"

I've backed it off, this is only my second anchovy pizza in maybe 6 months but I do love them, it's my favorite topping 😋🐟
Click to expand...
No anchovies for me either, I eat fish don't get me wrong.
But i draw the line at bait fish
 
Beachwalker said:
@Pipecarver No anchovies for you my friend?! 😂 A friend held a mini intervention for me earlier this year, concerned about my obsession with "salty little fish"

I've backed it off, this is only my second anchovy pizza in maybe 6 months but I do love them, it's my favorite topping 😋🐟
Click to expand...

The local legend pizza here is a deep dish pie with every known topping. Jalapenos and anchovies are optional but I always get them + a cup of anchovies on the side if they didn't add enough. They just make the pie! I also keep a jar of anchovies in the fridge and use them as salad toppings


11407342.jpeg
 
Bandit420 said:
The local legend pizza here is a deep dish pie with every known topping. Jalapenos and anchovies are optional but I always get them + a cup of anchovies on the side if they didn't add enough. They just make the pie! I also keep a jar of anchovies in the fridge and use them as salad toppings


View attachment 84217
Click to expand...
Beautiful pie! I've got anchovy paste in the fridge too, got to have it in all my red sauce ✌🏻😂
 
Bandit420 said:
The local legend pizza here is a deep dish pie with every known topping. Jalapenos and anchovies are optional but I always get them + a cup of anchovies on the side if they didn't add enough. They just make the pie! I also keep a jar of anchovies in the fridge and use them as salad toppings


View attachment 84217
Click to expand...
Very substantial pie there, I need a drool bib...
 
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